In the Queens Kitchen

Potato and Leek Soup

Ingredients:

2 teaspoons olive oil
2 medium leeks, trimmed, halved, washed, sliced
2 garlic cloves, crushed
700g potatoes, peeled, cut into 2cm pieces
2 cups salt-reduced chicken stock
Chopped fresh chives, to serve

Method:

Heat oil in a large saucepan over medium-low heat. Add leek and garlic. Cook, covered, stirring occasionally, until softened. Add potato. Stir to coat.
Add stock and 3 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, for 20 minutes or until potato is tender.
Blend, in batches, until smooth.

Whole Apple Crumble Pies with Cinnamon Custard

The Queens Birthday weekend is traditionally the start of Winter and the snow season. For those staying indoors and wanting a winter treat, it's time for something warm but terrific for singles, couples and families to share. With that is mind we give you a recipe for warm whole apple crumble pies with cinnamon custard.... Mmmmm Delicious!

Ingredients - the secret mixture.

6 ginger biscuits
1/4 cup plain flour
1/2 teaspoon cinnamon
40g unsalted chopped butter
4 pink lady apples

How to make this delicious treat.

Preheat oven to 170°C. Place biscuits in a food processor and process until they resemble rough crumbs.

Transfer crumbs to a bowl. Add flour, 1/4 cinnamon and butter, rubbing the mixture between your fingers until it resembles crumbs.

Slice the top off apples, and save the lids. Use an apple corer to remove the core from each apple. Discard core. Place the apples on a baking tray along with the lids. Spoon the crumble mixture evenly among the centre of each cored apple. Bake for 20-30 minutes or until apples are tender and the crumble is golden brown.

Serve with custard and lightly sprinkle with cinnamon.