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It’s so important it is to know what is in our food and have control over what we put into our bodies. Cooking the whole food way doesn’t have to be time consuming or difficult. I wanted to illustrate how simple it is to cook dried beans from scratch. I created storybook style characters both to engage the viewer but also to reinforce that message of simplicity. Also a fun and healthy way to introduce children to cooking.
This Auld Reekie Recipe (Scots name for Cock-a-Leekie) pays homage to my dear dad, as it was his favourite soup, and to my Scottish ancestors. In Scotland this soup is traditionally served on Burns Night and in the ‘olden days’ an old cock rooster would have been used, but today chicken is more readily available. ‘Auld Reekie’ is also the nick name for Edinburgh, the capital of Scotland, and goes back to the days of the coal and wood fires that used to create a plume of reek (Scots word for smoke) over the old city and castle.
An easy, tasty soup that goes well with a crunchy piece of French or Italian bread! Leeks are a delicious vegetable, but they grow in sandy soil, so they need a good cleaning before you use them in recipes. 1) Cut off leek roots, slice leeks lengthwise, cut into desired pieces. 2) Fill a bowl with cold water, and add cut leeks. Swish around a few times. 3) With cupped hands lift leeks out of the bowl and place them on a plate or working surface. The sand will stay in the bowl.
In a pinch: If you don't have (or don't use) butter, substitute it for any vegetable oil. Enjoy!