Recipe(tried): Supper for Wednesday - Leek, Potato, and Asparagus Soup, Tagliolini with Green Spring Vegetables and Ricotta, Bob Chin's Garlic Rolls, Sticky Toffee Pudding

Well Hi there,
We,ve had rain Hooray!The air is lovely and fresh again and the dust of the last few weeks has finally settled.I saw something quite odd last night!often after a good down pour we get mass,e of flying ants but last night they were accompanyed by bats and an army of Frogs it was such a stange site ! It was dusk and to watch this whole thing happen was so unreal my 12 year old was fascinated!... I spent yesterday pottering about in the kitchen baking and preparing food as it was my Uncle (the one who is staying with us from over seas Birthday,)when we finally sat down to dinner I still realised I had my *very *Baggy Micky Mouse T-Shirt on ans Shorts!!!I really looked fetching for Valentines day !instead of my New perfume Happy I smelt of...... "O de Onion"!!!!!!!
Here is what we had..........

LEEK, POTATO AND ASPARAGUS SOUP
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(Recipe courtesy of Curtis Aikens, Curtis Cooks with Heart and Soul, Hearst Books/William Morrow, 1995)

2 tablespoons vegetable oil or olive oil
1/4 stick (1 ounce) butter
2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 whole green onions, chopped, for garnish

Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving.

TAGLIOLINI WITH GREEN SPRING VEGETABLES & RICOTTA
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1 lb tagliolini, preferably fresh or otherwise the dried variety
6 small zucchini, washed and sliced finely
1/2 lb green peas, shelled
2 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
1 clove garlic, peeled and crushed
1/2 cup vegetable stock
1 packet rocket , washed and drained
3 Tbls flat-leaf parsley, washed and chopped
A handful of fresh basil leaves, washed and shredded finely
Sea salt and freshly ground black pepper
12 ozs ricotta
4 ozs freshly grated parmesan

Heat the olive oil and the butter in a frying pan and when the butter foam melts add the onion and the garlic and cook until soft. Add the zucchini, cook gently for 2-3 minutes and then add the peas and cook for a further 2-3 minutes. Add the stock and cook until the peas are tender, about 5 minutes. Cook the pasta in boiling, salted water until al dente. Drain and place in a warmed serving bowl. Add the rocket leaves to the vegetables in the pan and allow them to wilt. Add the vegetables to the pasta, top with the crumbled ricotta, the basil and the parsley. Mix gently to combine and serve topped with the grated parmesan.

Bob Chinn's garlic rolls
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Makes 10 servings

10 unpeeled garlic cloves
1/4 cup plus 2 tablespoons olive oil
1/3 cup corn oil
10 small Italian or sourdough rolls
1/2 teaspoon kosher salt
2 tablespoons dried oregano
2 tablespoons chopped fresh parsley

1. Place garlic cloves in pie pan or small roasting pan. Drizzle 2 tablespoons olive oil over the garlic cloves and roast in a preheated 400-degree oven for 8 to 10 minutes. Remove from oven and cool. Remove skins, mince roasted garlic and set aside.

2. In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot (180 degrees). Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes.

3. Wrap rolls in aluminum foil and place in a preheated 400-degree oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes. Transfer rolls to a colander or strainer set on a baking sheet.

4. Pour reserved garlic-oil over the rolls so they are well-coated. Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley. Serve immediately.

STICKY TOFFEE PUDDING
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1 cup chopped pitted dates
1 teaspoon baking soda
1 cup sugar
10 tablespoons butter (1 1/4 sticks), softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup packed brown sugar
1/4 cup heavy or whipping cream
whipped cream (optional)

Grease 13x9-inch baking pan. In medium bowl, combine dates, baking soda, and 1-1/2 cups boiling water; let stand 15 minutes.
Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed, beat sugar and 6 tablespoons butter until creamy. Add egg and vanilla; beat until blended. At low speed, beat in flour and baking powder. Add date mixture and beat until combined (batter will be very thin). Pour batter into baking pan. Bake 30 minutes or until golden and toothpick inserted in center comes out clean.
Meanwhile, in 2-quart saucepan, heat brown sugar, heavy cream, and remaining 4 tablespoons margarine or butter to boiling over medium heat; boil 1 minute. Set aside.
Turn oven control to broil. Spread brown-sugar mixture evenly over top of hot dessert. Place pan in broiler at closest position to source of heat; broil until bubbly, about 30 seconds. Cool in pan on wire rack 15 minutes. Serve warm with whipped cream if you like.

Wishing you a lovely day
Julie