Garden to Table 12 May

Garden to Table - 12 May Recipes

1. Leek and Potato Soup
2. Double Chocolate Pumpkin Muffins

 

Leek and Potato Soup

Ingredients

50 g butter

6 leeks washed and sliced

8 potatoes diced into small cubes

1 onion diced

3 cloves garlic crushed

2 Sprigs of thyme

1 Bay leaf

2 litres of vegetable broth

Salt and pepper to taste

Method

Heat butter in large pot. Add leeks potato onion garlic. Cover and cook on low heat for about 10 min.

Add stock, thyme and bay leaf.  Bring to boil and simmer for about 20 minutes or until potatoes are tender.

Turn off heat. Remove thyme and bayleaf.   Using hand blender blend soup until smooth

Season with salt and pepper.

Double Chocolate Pumpkin Muffins

Ingredients

½ cup butter or margarine

1 cup white sugar

2 eggs

1 tsp vanilla

1 cup pumpkin puree

1 ½ cups flour

1 tsp of baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

¼ cup unsweetened cocoa powder

½ cup chocolate chips

Method

Preheat oven to 180 degrees C

In a large bowl cream butter and sugar together.

Add eggs mixing thoroughly between each one

Add pumpkin and vanilla and mix well.

In separate bowl mix together all remaining dry ingredients.

Add dry ingredients to wet ingredients and mix well.

Fill muffin tins and baked for 15 minutes for mini muffins 17-20 min. for large.