Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Preheat the oven to 400\u00b0F. Place potatoes and onion in a baking dish. Toss with oil and paprika to coat.
Bake 20 mins. Add ham and tomatoes; bake a further 8-10 mins, until potato is golden and tender.
Fry eggs in lightly greased skillet on medium heat 2-3 mins, until cooked to desired doneness.
Serve potato and ham mixture topped with a fried egg. Sprinkle with parsley.
boil.
Add potatoes and cook until tender.
Drain
Cube potatoes and ham
Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
Add lots of pepper and enough salt to taste
Cook until potatoes are tender
Add butter and milk, stirring constantly. Be careful not to scorch
Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.
In medium pot, put 6 cups water, lentils, onion and potatoes. Bring to boil.
Cut back to simmer and cook covered 25 to 30 minutes.
Add onion and ham and simmer 5 minutes more.
Add lemon and salt and pepper.
Boil potatoes and carrots in 6 cups water.
Simmer onion, celery and ham together for 15 minutes in 3 cups water and add 1/2 cup flour.
Drain potatoes and carrots; add additional 1/2 cup flour and 1 cup milk.
Stir until thickened.
Crumble bacon on top.
Cover potatoes, onion and celery with water.
Cook until tender.
Add milk, butter, corn, peas, salt, pepper and ham.
Cook until thoroughly heated.
Top with grated cheese and parsley.
Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
Melt butter in large pot or dutch oven and saute on medium-high heat garlic, onion, celery, carrots, and thyme about 5 minutes
Rinse beans then add to pot with water, stock, bay leaves, and ham and bring to a boil
Once at boil, bring down to a simmer for abut 20 minutes
Remove bay leaves. Using potato masher, mash beans to desired thickness
sort beans, rinse and add to stock pot.
Heat butter and oil in an 8-inch skillet on medium heat. Cook potato for 8-10 mins, until golden and tender. Remove potato with a slotted spoon; drain on paper towels.
Season eggs to taste. Pour into pan. Cook on medium heat for 4-5 mins, until omelet begins to set. Sprinkle with potato and remaining ingredients.
Cover and cook for 5 mins on low heat, until cheese has melted and omelet is set. Serve hot or cold in wedges, with toast for breakfast, or with salad for lunch or dinner.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
Ladle soup into bowls and top with Cheddar cheese and green onions.
ucepan, add the onions and garlic and saute for 2-3
e diced sweet potatoes and carrot, sliced onions and garlic.
Saute
tock pot, add oil and saute onions and garlic over medium heat
uring them into a strainer and running them under cold
Break bones at joints and put in a kettle with 6 cups water. Bring to boil, cover and simmer 1 1/2 hours.
Remove bone and trim off ham bits.
Add to broth with potato and onions.
Bring again to boil and cook until potato is tender.
Add next three ingredients and salt and pepper to taste.
Heat, but don't boil.
Heat the oil in a large saucepan over a medium flame.
Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
Add the peas about 10 minutes before the soup is cooked.
Add the cream, serve, and sprinkle with the parsley.