Jan 4th 2019 Specials
Prince of Peace Ginger Honey Crystal Instant Tea
Since Marco Polo brought ginger from Asia to Europe in the late thirteen-hundreds, this distinctively flavoured spice has crossed over to the mainstream. It is familiar to us in Gingerbread, Ginger Snaps, Ginger Beer, Indian Curries and more and also has valued medicinal properties.
Prince Of Peace is a company that makes an array of traditional ginger confections and a naturally delicious ginger tea, each sachet containing 12 grams of raw ginger, accompanied by cane sugar and honey.
This Month, we’re featuring Prince of Peace Ginger Honey Crystal Instant Tea.
Primal Kitchen Organic Unsweetened Ketchup
Ketchup is about as familiar as any food on our shelves, having been with us in its present form since the mid-eighteen-hundreds.
As quintessentially western as it seems, ketchup originated in China, during the seventeenth century, and its progenitors called it ke-chiap; a fish-based sauce bearing little resemblance to French fries’ favourite companion here in Bermuda.
The Primal Kitchen, as their name suggests, deliver a pared-down organic, unsweetened version. As a result, the flavour of the tomato is revealed, as is its surprising natural sweetness.
Try it this month! Available at Lindo’s Market, Devonshire.
Mighty Organic Grassfed Organic Meat Snacks
Mighty Organic is a whole food producer with an angle: Organic Grass Fed Beef Bars and Sticks. Mighty Organic are basically in the beef jerky business and focus on amping up the quality with grass fed beef, uncured bacon, organic apples and the like, making available a gluten and nut-free, organic and protein rich snack to carnivores everywhere.
This month, we’re featuring Mighty Organic Bars of Beef with Cranberry, Uncured Bacon, or Sea Salt and Black Pepper, and Chicken with Black Pepper or Sweet Chile — and Grass Fed Beef Sticks.
Available at Lindo’s Market, Devonshire.
Creamy Potato & Leek Soup
Prep: 20 mins • Cook: 25 mins • Makes: 6 servings
Easy to make, Potato & Leek Soup is delicious, creamy and satisfying. Serve with crusty bread, crunchy breadsticks, or Parmesan Crisps.
Ingredients
3 tablespoons unsalted butter
4 large leeks, washed, white and light green parts only, roughly chopped
3 cloves garlic, peeled and smashed
2 pounds potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Instructions
Leeks are grown in sandy soil that hides out in their layers so it is important to clean them thoroughly. Start by trimming off root end and dark green tops. Cut the leek into sections, about 4 inches long then cut each section in half lengthwise. Place sections into a baking dish filled with water. Carefully check the layers for any hidden dirt. Remove cleaned leeks; place on paper towel and pat dry. Chop as required in the recipe.
- In a large stock pot, melt the butter over medium heat. Add the leeks and garlic and cook, stirring frequently, until soft, about 10 minutes (reduce heat, if necessary, to prevent browning).
- Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover, and reduce heat to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Using a spoon, remove thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. Depending on desired consistency, simmer longer for thicker soup, or add a bit more stock for thinner soup.
- Garnish with fresh herbs or chopped leeks, if desired.
MONTHLY SPECIALS
