Potato and Cheddar-Cheese Soup

Author: Daily revenue // Category:
RECIPE INGREDIENTS
1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4-1/2 cups water
1 teaspoon salt
6 ounces cheddar, grated (about 1-1/2 cups)
1/4 cup chopped chives or scallion tops

Potato and Cheddar-Cheese Soup Recipe at Cooking.com
DIRECTIONS
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.

VEGETABLE TIP:
Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

WINE RECOMMENDATION:
Serve a Washington State merlot with this rich and smoky soup. Merlots from Washington's Columbia and Yakima Valleys are a bit more restrained than their brethren from California and have a distinct mineral undercurrent that makes them a natural here.

sticky toffee pud

Author: Daily revenue // Category:

Ingredients

for the sauce for the sponge you will also need a 75oml basin
2 tbsp evaparated milk 100g self raising flour
75g brown sugar 50g butter
50g butter or margaraine 50g caster sugar
1 egg
2 tbsp of water

Method

1.lightly grease the basin
2.place all the sauce ingredients in a saucepan.
3.stir over low heat, till the sugar has dissolved
4.boil the mixture till the mixture thickens a bit
5.empty the contains of the saucepan into the bottom of the basin.
6.to make sponge sieve the flour into a mixing bowl, add butter,sugar,egg and water.
7.beat togther till soft and fluffy.
8.spoon the sponge mix over the toffee sauce.
9.cover with plate and cook in microwave oven on high for 4 mins.
10.leave to stand for 2 mins, then turn out on to serving plate and eat!

 
 
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