Cheddar and Leek Muffin

The second leek recipe which Minoo shared in the South Arm Multicultural Community Kitchen is Cheddar and Leek Muffin.


The Cheddar and Leek Muffin is a savory muffin.


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoons fresh ground black pepper
  • 2 large eggs, lightly beaten
  • 1 1/4 cups low-fat buttermilk
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 cup grated cheddar
  • 1 1/4 cups thinly sliced leeks, white and pale green parts


Source: this recipe is adapted from Ladie’s Home Journal

Make 12 muffins.


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Leek and Potatoes Soup

Minoo picked a theme of leek for this week’s South Arm Multicultural Community Kitchen.


The first recipe is Leek and Potatoes Soup from Jamie Oliver. We served the soup as it is. Alternatively, you can pulse the soup using a hand blender or liquidizer until smooth.


  • 2 carrots, peel and dice
  • 2 sticks celery, dice
  • 2 medium onions, chop
  • 2 cloves garlic, minced
  • 400g leeks, chopped
  • 400g potatoes, dice
  • olive oil
  • 2 organic chicken or vegetable stock cubes
  • sea salt
  • freshly ground black pepper
  • 1/2 teaspoon dried thyme


Source: Jamie Oliver


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Potato Leek Soup

Minoo made a staple soup which is Potato Leek Soup. Soup is always great for the cold winter days and what better than a hearty soup with some crusty bread. It is also a great recipe to use up the potatoes which we often buy in bulk in those 10lbs bag.


The leek gave this soup a very refreshing oniony flavour. Make a big batch of the soup and you can freeze your leftover in single portion size in ziplock bags or freezer safe containers and you can have soup any time. Just reheat the soup on the stove on medium heat until it comes back to a simmer. Do not add any cream if you intend to freeze the soup. Add the cream just before serving.


  • 7 large potaotoes (leave peels on)
  • 3 to 4 leeks
  • 3 stalks celery
  • 1 large onion
  • 4 cloves of garlic
  • a little fresh basil (or dried ones)
  • 2 tablespoons corn oil
  • 1 or 2 bay leaf
  • a few sprigs fresh parsley, chopped or 1 teaspoon dried ones
  • light cream (optional)
  • 6 to 8 cups of water
  • salt and pepper to taste



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