I've never made leek and potato soup and I've always wanted to try it...so when I found leek in the supermarket and this great recipe of David Lebovitz I had to try it right away. Of,course it's a little bit adapted.You'll love it!

Ingredients:
1 tablespoon oil
1 leek
1 teaspoon fresh thyme
3 cups water
1 cube chicken stock
300 gr potatoes ,peeled and cubed
1 bay leaf
salt to taste

Heat the oil and add the sliced leeks.


Fry for 5-7 minutes or until soft.
Add thyme and stir for about 30 seconds.
Pour the water and add the potatoes and the bay leaf.
Add the cube as well.
Cover and simmer until potatoes are tender.
Take out the bay leaf and using a stick blender puree the soup.

If the soup is too thick add some water.
Don't use a food processor,the soup will turn gummy.

Made these great muffins and I had to share them with you!Here's the original and apparently,it was adapted from a zaar recipe: Yummy Low Fat Carrot Muffins

Ingredients:

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2-3/4 cup brown sugar,
1 egg, slightly beaten
3 Tbsp. oil
2 tsp. vanilla
1/2 cup non-fat or low-fat milk
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts


Preheat oven to 350° F. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together the flour, baking soda, baking powder, spices and brown sugar.
In a small bowl whisk together the egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix just until combined.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.