Friday, April 4, 2014

Secret Cravings' Secret Recipes: Author Dilys J. Carnie

Welcome to Secret Recipes. As you all know, the authors you love know how to cook up some amazing romances. But, did you know that most of us also love to cook, bake and grill? Sometimes our characters even request that we make something they like just so we can share it with you, the readers. This is the place for you to find all of those recipes. So come on in and share a bite to eat with your favorite authors. Let's get cookin'!

Today, Dilys J. Carnie joins us once again with one of her special recipes. I'm so excited about this one. It's our very first recipe for April and it sounds so delicious! 

Please give Dilys a warm welcome, she's traveled a long way to be with us today :)

Leek and Potato Soup
I thought that I would give you a recipe that includes the Welsh symbol of Wales shared with the daffodil it’s the leek so what better way to introduce you to it but by some history and a truly Welsh soup…Enjoy!
Leeks have been a national symbol of Wales for centuries. The high rainfall and deep rich soils in Wales make it an ideal vegetable to grow there. The leek emblem is often proudly worn in Wales on St. David's Day, along with the daffodil (or Peter's Leek - Cenhinen Bedr). According to legend, King Cadwaladr of Gwynedd insisted his forces identify themselves by wearing a Leek symbol on their helmets during a decisive battle against the invading Saxons.
Leek and potato soup is a very simple and easy recipe to cook as there are few ingredients and there is no need for sieving or blending of the ingredients as with other soups. The soup also freezes very well and will keep for several months in the freezer.

30 grams (1 oz) butter
2 large leeks
450 grams (1 lb) potatoes
570 ml (1 pint) vegetable (or chicken) stock (Note: add double the stock if you want a thinner soup)
280 ml (1/2 pint) milk or cream
1 rasher (strip) of bacon
salt and pepper
some sprigs of parsley

1.     Cut bacon finely and fry in the butter in a deep skillet or saucepan.
2.     Wash and cut the leeks into thin pieces - this is best done by first cutting the leeks lengthwise a couple of times, then slicing across thinly.
3.     Add the chopped leeks to the pan and simmer on a low heat.
4.     Wash a peel the potatoes and dice them as small as possible and add to the pan.
5.     Stir in the stock and add salt and pepper to taste.
6.     Cover pan and simmer over low heat for 20 minutes, until the vegetables are tender.
7.     Use a masher to break down the potatoes in the pan and stir well.
8.     Just before serving, stir in the milk or cream and place a sprig of parsley on top.
Serve with fresh crusty bread slathered with lashings of butter…delicious!

 Thank you so much, Dilys! This one sounds so yummy--makes me want to dance :) I'm adding these ingredients to my shopping list for this weekend. Can't wait to try it!

Readers, please hop on over and check out Dilys' site. She's always cooking up some wonderful romance that's sure to satisy your appetite!

You can also find her books here: Secret Cravings Publishing Store 


kathleen ball said...

nice recipe and I love your book cover!!

Holly J Gill said...

I love leek and potato soup, with added homemade bread. Wonderful cover :)

Dilys J Carnie said...

Thank you Kathleen and Holly, It's a fabulous cover isn't it. Definitely home made bread, Holly with lashings of butter...irresistible on a cold winters day!

Madison Sevier said...

Hi ladies :)) Thank you all so much for stopping by <3