Author: Lauren Carter

Retro Aprons and Modern Recipes
Recipes

Creamy Potato, Leek & Kale Soup

Lauren Carter4 Comments

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 200ml oat cream
  • 3 large potatoes
  • 2 leeks
  • 2 sticks of celery
  • 1 brown onion
  • A handful of curly kale
  • 2 cloves of garlic
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the potatoes. Peel and chop the potatoes in to bite size pieces
  • Finely chop the leeks, celery and onion
  • Add the potatoes, leeks, celery and onion to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the rosemary, thyme and bay leaves
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and oat cream. Stir to combine then simmer on a medium heat until the potatoes are soft
  • Remove the bay leaves
  • Using a ladle, transfer roughly half of the soup to a food processor. Add a handful of curly kale and process until a smooth mixture is formed
  • Add the mixture to the remaining half of the soup. Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Double Chocolate Cake

Lauren CarterLeave a comment

Here’s how to make it…

For the cake mixture:

  • 300g self-raising flour
  • 200g light brown sugar
  • 100g cocoa powder
  • 2 tsp baking powder
  • 300ml unsweetened soya milk
  • 300ml sunflower oil
  • 2 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 150g vegetable fat
  • 150g dairy free butter
  • 50g cocoa powder
  • 25g dark chocolate
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Using a ladle, evenly divide the batter between the two greased cake tins
  • Put the cake tins in the pre-heated oven and bake for 30-35 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the frosting. Add all of the frosting ingredients, apart from the dark chocolate, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
  • Once cooled, remove the cake from the tins and sandwich together using half of the frosting. You may need to cut the cakes first to create an even surface
  • Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
  • Grate over the dark chocolate for a final flourish

This recipe serves 8.