ELEANOR MAIDMENT'S CELERIAC & LEEK VICHYSSOISE: low-carb, high fibre, easy, vegetarian wi. vegan option

Like Vichyssoise, only much lower in carbs...

Comfort food par excellence: thick, fabulously tasty, satisfying soup of leek and celeriac AND with less than half the carbs of Leek & Potato 

One of the Blogger's favourite soups - before weight and health concerns - was the rich, thick, creamy potato and leek soup (Vichyssoise), traditionally cold but also eaten hot.

It's been off the 67 menu for years...though remembered with fondness.

So it was a delight to find this recipe for a leek and celeriac version from Eleanor Maidment, recently published in the Sunday Mail's You magazine.

Celeriac - the 'Ugly' root veg - has half the carbs of potatoes and is seen by the weight conscious as a great substitute for potato.   67 has been experimenting with celeriac in recent times in soups, as mash or fries.  

The recipes prove Celeriac is not an inferior version of potatoes; it has an appeal all its own. It has a nutty, celery-like flavour that's both subtle and powerful enough to wake up the tastebuds.

Eleanor Maidment's recipe is a winner; 67goingon50 made only a few minor changes to reduce fat and allow for a vegan option.

Cost: £2.50'ish

Makes: 5 large bowls

Ingreds:

25gm/just under an oz of dairy or plant butter

1 tbsp olive, or other vegetable, oil

500gm/17.5oz white of leeks, halved vertically, cut in chunks, washed well & drained

300g/10.5oz peeled celeriac, in smallish cubes

1 litre chicken or veg stock

squeeze lemon or lime juice

4 tb double cream (opt)

Garnish

Crispy fried leek leaves

Plain fat-free plant or dairy yoghurt

Method:

1. Heat a large lidded pan with oil & butter on med heat; add leeks; cover; cook 6-8 mins stirring  occasionally until soft
2. Add celeriac; cover; cook a further 10 mins, stirring now and again
3. Add stock; bring to a boil; cover; simmer 8 mins or until the celeriac is easily pierced with a fork
4. Cool 5 mins; add lemon juice; process until smooth
5. Tip back into pot; add cream if using
6. Serve piping hot, garnish with crispy leeks or trails of yoghurt

Crispy leek garnish

1. If you have the green leaves of the leeks, cut off a 5cm piece at the tender end; slice in fine strips
2. Heat 1-2 tbsp olive oil over med heat; add leek strips
3. Fry 5-6 mins, watching closely to prevent burning until crisp
4. Drain on kitchen paper; add salt 

Comments:

'I was blown away with the flavour and texture of this soup; it was blissfully  comforting and satisfying.  Best of all, it tastes delicious all on its own; carnivores probably won't need - or want- their own garnishes.'  Retired writer 

Tips: 

When buying leeks, remember that the dark green leaves are tough and normally used for stock.  Some supermarkets sell the white part of the leek only.  If buying un-trimmed leeks, double the amount stated in the recipe and freeze the green bits for stock.  

Celeriac Notes

Not cheap but not outrageously expensive either, a 20oz/3/4 kilo celeriac  cost about £3.00.  It keeps well in the bottom of the fridge for a few weeks.  It is delicious in salads & soups and is often substituted for potatoes in stews, mash or fries.  

Newer celeriac can be peeled with a peeler but others need a knife to remove the tough outer covering.  Take a big slice off the gnarly bottom so the celeriac is stable. Run the knife in thin slices between the peel and the celeriac, as if you were preparing a pineapple. 

 

The recipe has been adapted by B  Lee/ Bright Sun Enterprises.  

LUXURY DATE & NUT CHEESE CRACKERS, vegetarian indulgence, Vegan opt, fat-free

Something special for a Valentine's Day: fabulous Fruit & Nut Crackers with cheese and wine before dinner, or after dessert....

Gorgeous Cheese Platter: Home-made Date & Nut Crackers with Balsamic Onion Cheddar, Camberzola, fresh dates, grapes, celery & walnuts
'Best I've ever had.' 'Very satisfying crunch; love the combo of dates, nuts & cheese.' 

Nothing pleases more than home-made crackers but these fruit and nut wafers are the stuff of heaven.  

They are a crispy take on fruit and nut breads, the usual posh complement to cheese.  

The crackers are crunchy and delicately earthy; they go beautifully with hard or soft cheeses.  Exquisite as they are, they will require a bit of a financial outlay if you haven't a store of nuts and seeds on hand.  That said, the recipe makes a good 50-70 crackers.  

The original recipe is from Canadian tv baking guru Anna Olsen; 67 has been meaning to test it for ages.  A few changes were made to take account of 67's cupboard stores.

All-told, the crackers are pretty healthy - no fat and lots of fibre.  Half the flour is wholemeal and the sweetener includes mineral-and-vitamin laden molasses.  Stick to maple syrup and plant yoghurt and the crackers become vegan.

Once the ingredients are on hand, the actual making of the crackers is easy.  There are two stages -  start the recipe a day in advance - but there can be a gap of up to 3 days - or longer - before stage 2.  The crackers can be frozen after the first stage. 

These crackers may not be suitable for children.


Cost:  £8-9ish, depending on what's in the cupboard (12/24)
Makes: 50-70 crackers; dough can be frozen 

Ingreds:
   70gm/2.4oz dried cranberries
   100gm/3.5oz finely chopped fresh or dried dates
   70gm/2.5oz pecans or walnuts
   100gm/3.5oz pumpkin seeds or mixed sunflower & pumpkin seeds

   1/4 cup/60ml maple syrup or runny honey
   2 tbsp molasses/black treacle
   2 cups/500gm buttermilk OR 1.5cups/375gm plant yoghurt mixed with 1/2cup/125gm water or dairy or plant milk

   150gm/5.2oz plain flour 
   150gm/5.2oz wholemeal flour
   1 tsp baking powder
   1 tsp baking soda
   1 tsp coarsely ground black pepper
   50gm/1.75oz soft brown sugar
   2 tsp orange zest   
   1 tsp dried cardomom
   1/2 tsp salt

Method:

1. Preheat oven to 180c/350f; grease the inside of a 2 litre loaf pan; arrange a long strip of greaseproof paper along the bottom of the pan, with an overhang at both ends
2. If fruit are dried, place in a bowl and add boiling water; leave 5 mins then drain to remove preservatives
3. In a large bowl, mix dry ingredients plus orange zest
4. In a separate container, whisk together buttermilk, molasses & maple syrup; add to dry ingreds and mix well 
5. Stir in fruit, nuts & seeds distributing evenly; the batter will be thick
6. Scrap into the pan; level the top with a spatula
7. Bake 50mins in centre of oven or until a skewer inserted into the centre comes out clean
8. Cool in tin 30 mins; remove tin; place on cooling rack; cool completely 
9. Wrap in clingfilm; refrigerate overnight or up to 3 days OR freeze up to a month.
10. When ready for stage 2, line two baking trays with greaseproof paper or silicone mats; preheat oven to 150c/300f
11. (If defrosting and using the entire loaf, remove from freezer at least a day ahead and leave in the fridge until ready to bake.) 
12. Take the loaf out of the fridge; using a sharp serrated knife, slice the loaf as thinly as possible.
    
     
13. Arrange on baking trays - they can be quite close together
14. Bake 20 mins first side and a further 20 mins on the other side 
15. Cool 

Comments:

• 'Best I've ever had. Really crisp & tasty & look really appetising as well.' Political Agent
• 'I really like these. They have a satisfying crunch but are not dry.  The combination of dates, nuts and cheese is really nice but I would happily eat the crackers by themselves.' Political campaign manager
• 'These are as good as those very expensive artisanal cheese crackers that only come in packets of 6!' 'Delicious'. 'Very nice.'  SSAFA Caseworkers for the military

Tips: 

1. The biscuits will keep a week in an air-tight container but may need to be re-crisped in a moderate oven 10 mins 
2. Raisons rinsed in boiling water to remove preservatives can replace cranberries

Notes:The crackers pictured were a leaving gift for Marcus, a retiring caseworker with a military charity. 

Moranna, Phillip & Marcus
 stalwart caseworkers for a London branch of SSAFA, the veterans' charity

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