Leaky Fire Alarm Leek and Potato Soup <3

Whilst stressing over the fact that I only have two weeks left to finish EVERYTHING, before the culmination of my degree in the form of my exhibition, my fire alarm decided to leak!

I was sitting minding my own business and suddenly water was pouring out of the alarm onto the floor! Two minutes later, and the alarms went off. I was late for my tutorial anyway, so I had to scramble around getting my work out of the way and getting ready amidst the screaming tones of the alarm. Lovely.

Anyway, the leak inspired me to make something with leeks. Seeing as it wasn't the warmest of may days yesterday, I thought Soup fit the bill perfectly.


To Serve Five you will need:

• 4 medium potatoes
• 1 carrot
• 1 vegetable stock cube
• 1 leek
• 6 cups water
• 1 tsp mint
• 1 tsp thyme
• 1 tsp basil
• 0.75 tsp coriander

Chop the potato and carrot and place in a large pot with the stock and enough water to cover. Bring to the boil and simmer until the vegetables are soft.

Chop the leek and then in a small saucepan, cook in margarine until soft. Place half in with the potato and carrot.

Add the herbs, then, using a blender, blend until smooth. Add the remaining leek to the soup along with 3 or 4 more cups of water if needed.

Serve topped with lashings of pepper!

To make this recipe vegan friendly, simply cook the leek in soy butter :)

As an added extra, you can also add broccolli - this is yummy!

Lemon Drizzle Leaving Cake: Aka "The L Drizzler"

With summer fast approaching, I couldn't resist getting into the kitchen with a zesty, summery cake.


It was recieved well at the leaving party on Sunday afternoon.
My oldest friend left this week for Ibiza, one year, maybe more...


For the Cake you will need

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
  
• finely grated zest 1 lemon
• 225g self-raising flour

For the Drizzle Topping you will need

• juice 1 1⁄2 lemon
• 85g caster sugar

Heat oven to 180C/fan 160C/gas 4.

Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the flour, then add the lemon zest and mix until well combined. Line a cake tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the l emon juice and sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve.