Welcome to my recipes page, there is something I need to explain, you won’t see any salt added to any of my recipes, this is because I suffer from high blood pressure and salt is a real no no. The choice is yours if you want to use salt, but I must say that if you are using a Knorr Stock Pot, or your equivalent, you really don’t need salt, think healthy…

Celery, and Onion Soup.

Required ingredients                                                                                                               1 Head of Celery                                                                                                                       1 Medium or large Onion                                                                                                         1 Knorr Vegetable Stock Pot                                                                                                   3 Cloves of Garlic    (optional)                                                                                                 1 t.spoon Fresh Ground Black Pepper


Leek, Potato, and Carrot Soup

Required ingredients                                                                                                                1 Large Leek or 2 Medium                                                                                                        1 Medium Potato                                                                                                                      4 Medium Carrots                                                                                                                      1 Knorr Vegetable Stock Pot                                                                                                    3 Cloves of Garlic    (optional)

Chicken thighs, with leeks, carrots and baby potatoes, served on a bed of Basmati rice, with Broccoli.

recipes 1








Required ingredients

1 large or 2 medium chicken thighs per person                                                                       1 medium carrot per person                                                                                                     1 medium leek per 2 people                                                                                                     2 baby potatoes each                                                                                                               1 Knorr chicken stock pot                                                                                                         1 t-spoon fresh ground black pepper                                                                                       1 clove of garlic per person and 1 for the pot (optional)                                                           75 grams Basmati rice per person


Chicken thighs, with leeks, carrots and baby potatoes, served on a bed of Basmati rice, with Broccoli. The broccoli can be substituted for, cabbage, Brussels sprouts, or asparagus, they all work really well, but when in season Brussels sprouts are my favourite, at only 43 calories per 100 grams. Also the leeks can be substituted for onions if they are not available, peel the onions and cut in half length wise, if its a large onion cut the half into five length wise or small cut into three, which gives you nice chunky pieces of onion.

Preparation and cooking,

Firstly take a medium or large saucepan and add 1 tbl-spoon of vegetable oil, and heat slowly. Skin, and trim any fat off the chicken thighs, and add to the saucepan to seal them. Wash and trim the leeks, and cut into 1/2 inch or 15 mm pieces and add to the chicken, moving everything around so it does not burn, for 2-3 minutes. Add 11/2 pints or 900 ml of water and bring to the boil. Peel and chop the garlic, and add with the t-spoon of fresh ground black pepper. Peel and chop the carrots to the size you like, and wash the baby potatoes, and cut in half length ways. As the water starts to boil, add your Knorr stock pot, or your equivalent, and add the carrots and potatoes. Cover and bring back to the boil, then gently simmer for 55-60 minutes. For the last few minutes remove the lid or cover, and reduce the liquid to make a thick gravy, taking care not to let it burn. Prepare your rice and vegetables in the normal way, and serve. If you have problems cooking rice as some of us do, the boil in the bag, and the 2 minute microwave rice work just as well. Enjoy.



Leave a Reply

Your email address will not be published. Required fields are marked *