Hello Dear Ones. I hope everyone is in good health.
I’m still improving, and will be going for tea with friends in a little while. Which is good. It will be a slow walk to their house, but it will do me good to get out.
I thought I would share with you something I made before Christmas – a friend asked me to calligraph something for her 4 grandchildren. I was quite pleased with the results:
I really do need to improve my photography skills! Still, I hope you can see them well enough. I was quite pleased with them.
Another bit of creativity was some soup that I made today – I was up to chopping the veg with my right hand, but the pan-lifting had to be done with my left (scar on the right breast) It was very nice
- 1kg leeks, finely chopped in a food processor
- 1kg sweet potato, peeled and finely chopped in a food processor
- 50g butter
- 1tbsp Light and mild olive oil
- 2tsp ground turmeric
- 1tsp each of ground clove, coriander, cumin, mild chilli and cardamom
- Generous sprinkling of ground sea salt and black pepper
- 11/2 pints Vegetable stock
- 300ml single cream
- 50g fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish
- Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.
Whiz in batches in a food processor with the single cream and coriander until smooth. Top with the coriander leaf
I chopped the vegetables rather than using a food processor – less washing up and I couldn’t have lifted the food processor anyway! I used less butter and oil, and less cream. I actually used 3 tbsp of 15% creme fraiche, which was plenty. I also missed out the fresh coriander.
I’m pleased with how I’m feeling now I’m doing stuff rather than just moping.