Onion Flatbread

These make a tasty snack on their own, or go well with hummus. It's tricky to get an even layer of the batter onto the cookie sheet, which is why you'll get gummier parts that might need a bit more time. You should do this only after cutting up the sheet of baked flatbread since the parts that are done will over crisp.

1¾ cups (410g) water 

¼ cup (50g) olive oil + extra for drizzling 

1⅔ cups (200g) flour 

1 tsp salt

2 onions (17oz/500g), sliced thin

⅓ cup (40g) grated parmesan 

2 Tbsps. (20g) cornmeal 

1. Preheat the oven to 425°F (or 400?).
2. In a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
3. Stir in the onions to coat. Let sit for a half hour, up to overnight.
4. SEE NOTE 3 ABOVE Line a baking tray with parchment paper, and pour the batter into the tray, holding back or setting aside the onion (I used a collander). Use a spatula for spreading the batter out evenly.
5. Arrange the onion pieces evenly across the pan.
6. Combine the parmesan and the cornmeal in a small bowl and evenly sprinkle on top.
7. Drizzle a little olive oil on top to give extra flavor and crispness.
8. Bake for 60 to 90 minutes or until golden and crispy on the edges.
9. Serve warm (not hot!), cut into wedges or rectangles.
10. NOTE: if there are any pieces still too squishy, put them back in the oven for 15 minutes or until the desired doneness is achieved.

Potato Leek Soup

This is my favorite potato and leek soup! The flavours are rounded and soothing, a real comfort food for blustery cold days. It's easy to increase for larger groups - I've added the quantities below.

Servings: 12

1/2 cup butter (4oz/114gr)

4 large leeks (24oz/680g), white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 lbs. potatoes, peeled and roughly chopped into ½-inch pieces

7 cups water or chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp salt

¼ tsp ground black pepper

3/4 cup buttermilk (OR yogurt) and 1/4 cup heavy cream (OR just 1 cup heavy cream)

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. 
2. Over low heat add the leeks and garlic and cook, stirring regularly, until soft and wilted. This will take a while but it's important that the alliums don't brown but just poach in the butter.
3. Add the potatoes, water/broth, bay leaves, thyme, salt and pepper and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
4. Fish out the thyme sprig and bay leaves, then purée the soup until smooth. 
5. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. 
6. Garnish with fresh herbs if desired.

Double

228 Grams butter

1.36 Kilograms leeks

6 garlic

1.816 Kilograms potato

3.312 Liters broth

4 bay leaves

6 thyme sprigs

12 Grams salt

4.6 Grams pepper

339 Grams yogurt

119 Grams Cream

Triple

342 Grams butter

2 Kilograms leeks

9 garlic

2724 Grams potato

4.968 Liters broth

6 bay leaves

9 thyme sprigs

18 Grams salt

7 Grams pepper

509 Grams yogurt

179 Grams Cream

Ham and bean soup

A hearty, flavorful soup great to use up leftover ham.

1 lb. dry soup beans (or 2.5lbs canned)
3 Tbsps. oil (leftover fat from the skimming when boiling a ham is choice)
1 onion (6oz/170g) chopped
4 carrots (12oz) chopped
3 garlic cloves, finely chopped
6-8 cups chicken stock
OPTIONAL: ham bone
(14oz/398mL) diced tomatoes
1 bay leaf
1 tsp dry oregano

1 tsp dry basil

1 tsp dry thyme 

a generous pinch of hot pepper flakes
1/4 tsp black pepper, to taste
2 cups (5oz/150g) shredded cabbage or kale
2 to 3 cups (350-400gr) diced cooked ham
1 tsp salt, to taste

1. Soak beans overnight then rinse.
2. In a large soup pot sauté the onion and carrots in the oil for 4-5 minutes or until the onion starts to soften. Add the garlic and sauté one more minute.
3. Add the beans, the chicken stock, the ham bone, the tomatoes, bay leaf, herbs and pepper. NOTE: if using kale, add at this point.
4. Bring to a boil then reduce and simmer, covered lightly, for 90 minutes or until the beans are soft.
5. Add the ham and cabbage (if using) and cook for 15-20 minutes more. Adjust the seasoning. Discard the bay leaf and serve.