Glenn Anthony's journey though food

Tuesday, September 30 2014 A smooth and creamy soup which makes a punch, and goes really well with some bread and butter on a winters evening.    Ingredients 1 tbsp. vegetable oil Half of 1 onion chopped 225g/8oz potatoes cubed 1.2 litres of vegetable stock 2 medium leeks, chopped Salt and pepper Serves 4-6      preparation time 35 minutes, cooking time 30 minutes         Firstly get two leeks and take of both ends off of the leeks then chop in half then in half again. Then peel off the outer skin then finely chop the leeks then put the leeks in a bowl of cold water.                             Then get your half onion and take the skin off and put all the onion in a bowl of cold water.            Then add the vegetabl...

Monday, September 29 2014 Serves 9   Ingredients: 375g soft unsalted butter 375g dark chocolate 3 large eggs 1 tablespoon vanilla extract 500g caster sugar 225g plain flour 1 teaspoon salt 300g chopped walnuts   First preheat the oven to 180oC/gas 4. Then line two deep sided  Swiss  roll tins with baking parchment. secondly  melt the butter and chocolate together in a large bowl over hot water.Then beat the eggs with the sugar and  vanilla extract. Next measure the flour into another bowl and add the salt. And when the chocolate mixture has melted,let it cool , then beat in the eggs and sugar,and then finely chop up the walnuts. then add the nuts and flour   Beat to combine smoothly and then spoon into the lined tins. Bake for 25 minutes. When ready,the top should be dried to a paler brown, but the middle still dark and gooey.