Chocolate Cheesecake: so easy you'll be amazed!

The easiest cheesecake ever, served with some ready-made raspberry coulis

When I made a couple of these mini cheesecakes I couldn't believe how wonderful they tasted and with only four ingredients! My husband and children soon gobbled these up and couldn't get enough of them! So where did I get this recipe from I hear you cry? The book is entitled The Takeaway Secret (2010) by Kenny McGovern http://www.amazon.co.uk/Takeaway-Secret-Cook-Favourite-Fast-food/dp/0716022354/ref=sr_1_1?s=books&ie=UTF8&qid=1365931770&sr=1-1&keywords=the+takeaway+secret  and is absolutely perfect to recreate all your favourite takeaway foods at home at probably a lower cost and in a more health-conscious way without nasty additives and preservatives and the like. According to Kenny, this book was a complete labour of love where he experimented, recreated and did trial after trial over years to capture the tastiest and most authentic takeaway food at home. It was also born out of Kenny's diagnosis with Social Anxiety Disorder. To put it briefly, it meant he struggled with leaving the house and enjoying the pleasures of dropping in to the bakery for a sandwich or stopping off at the local fast food takeaway for a burger. Hence, he thought why not create your own dishes at home?

The book is divided in to chapters such as burgers, kebabs, the chip shop, Indian, Chinese, Pizza and pasta, drinks and desserts etc The other thing you need to know is that once you've enjoyed all the recipes in this book there's a second book More Takeaway Secrets (2012) http://www.amazon.co.uk/More-Takeaway-Secrets-Kenny-McGovern/dp/0716023008/ref=sr_1_1?s=books&ie=UTF8&qid=1365932724&sr=1-1&keywords=more+takeaway+secrets which is again packed with more tasty delights and you may be pleased to know I do own a copy!

 As with so many of my cookbooks, and this is partly the reason for doing this challenge, I hadn't got round to cooking anything from either of these books until now. Flicking through The Takeaway Secret there are lots of tasty looking recipes that I'm intending to try, including the chicken fajita wrap (page 154), the homemade pitta bread (page 146) and the kebab shop style onion rings (page 116).

To make the Easy Chocolate Cheesecake (Deli-style) (page 169) you need a dessert ring. At the time I couldn't find my larger dessert ring so used two small rings about 6.5cm/2.5inches in diameter and obviously ended up with two small mini-cheesecakes which was fine as the recipe stated it was to serve two. The other alteration I made was instead of using just plain digestive biscuits I used plain chocolate digestives and this made it a wholly more chocolate affair! Anyway, here is this incredibly simple but extremely moreish recipe, you will not be disappointed!

Easy Chocolate Cheesecake (Copyright Kenny McGovern 2010)

Serves 2
4 digestive biscuits (I used plain chocolate ones)
2 tbsp butter
3 tbsp hazelnut and chocolate spread, Nutella is brilliant!
2 tbsp soft cheese (I used full fat Philadelphia)

Just four ingredients!

The blitzed biscuits mixed in with the melted butter.

1. Add the digestive biscuits to a blender and blitz to crumbs.
2. Melt the butter and combine with the biscuit crumbs. Press the mixture into a dessert ring or two smaller rings and pat down firmly.

   

   The biscuit base pressed into the dessert rings
   
   
   

3. In a bowl mix the hazelnut and chocolate spread with the soft cheese until well combined. Have a little taste and add a bit more chocolate or cheese if need be and depending on taste.
4. Spoon the chocolate and cheese mixture onto the top of the biscuit base. Refrigerate for about 2 -3 hours or until set.
5. Remove the dessert ring/rings and serve.
6. As you can see from the first photo, I served my cheesecakes with some raspberry coulis which you can buy ready-made in a jar or easily make at home by blitzing some raspberries and icing sugar in a blender and pushing through a sieve.

Mixing the cheese and chocolate together

Turned out and ready to eat

These cheesecakes took just minutes to prepare and because they tasted sooooo good they would be excellent as pudding when entertaining friends and family!













Next time: Continuing my April Chocolate Fest, more chocolate recipes to include Snickers Mousse and Boozy Chocolate Terrine both from the same book to suit children and adults alike.

Chocolate fest: belated Easter treats such as Moist Chocolate and Rum Squares...

Here she is again, the wonderful Delia. I was going to leave it a while before I embarked upon another of her books but when I saw this recipe I thought it would make the perfect Easter treat and gift. Let me explain: in January I agreed to send gifts to the first five people who responded to a post on Facebook - it's all about passing on a bit of brightness and love, doing something nice for your friends and family. So this was the perfect opportunity to bake some comforting chocolate cake and obviously being Easter chocolate has to be on the menu.

Sampling a piece for dessert

As I've probably already mentioned in earlier posts, Delia Smith is one of my favourite cook's and that's quite simply because her recipes are so reliable. She writes in enough detail to enable you to feel confident that you'll achieve good results every time.

An Easter gift of Moist Chocolate and Rum Squares for my lovely cousin Hazel

The recipe for Moist Chocolate and Rum Squares comes from The Delia Collection: Chocolate (2003) (Page 54) http://www.amazon.co.uk/Chocolate-Delia-Collection-Smith/dp/0563521333/ref=sr_1_2?s=books&ie=UTF8&qid=1365622381&sr=1-2&keywords=the+delia+collection+chocolate This is another brilliant book full of tantalising chocolate recipes from cakes and cheesecakes, biscuits and cookies to hot and cold puddings. I have tried a few of these recipes already and have been very satisfied. For instance the Melting Chocolate Risotto on page 90 is sheer comfort food; On page 93 you can find A Very Chocolatey Mousse, very rich and indulgent. One of my favourite recipe's is the Miniature Choc Ices on page 120 - I remember serving these years ago as an alternative to after-diner mints or truffles and I even played around with making some mint ice cream and dipping small balls into melted chocolate and coating in sugar... As to be expected there are numerous other delights in this book waiting for you to try. I particularly like the look of the Squidgy Chocolate Log on page 94 and the Chocolate Choux Buns on page 70; another bonus to this book is that all recipes are accompanied by pictures either showing processes of cooking or the finished article.

So, to the Moist Chocolate and Rum Squares. These were great cakes that lasted quite a few days due to the almond and rum content and also very, very chocolatey! As Delia herself says, if you gave up chocolate for Lent they would be perfect to 're-initiate you into the whole chocolate experience'

Moist Chocolate and Rum Squares (copyright Delia Smith 2003)

Makes 9
150g dark chocolate, roughly grated
150g soft butter
150g golden caster sugar
5 large eggs, separated
150g ground almonds
 9 mini eggs for decoration
Creme fraiche to serve, if you like
For the icing
110g dark chocolate
2 tbsp rum
1 tbsp double cream
Preheat the oven to 170 degrees

1. Brush the base and sides of a 20cm square cake tin and line with baking parchment.
2. Cream the butter and sugar until pale, light and fluffy. Beat the egg yolks together and then add them to the mixture, bit by bit
3. Gently fold in the ground almonds and grated chocolate.
4. Whisk the egg whites until they form soft peaks, you don't want them too stiff, and fold into the chocolate mixture.
5. Spread the mixture into the prepared tin and bake for about 55 minutes to 1 hour or until it feels springy in the centre.
6. Leave the cake to cool in the tin, then loosen the edges and cool on a wire rack. Turn it up the right way and sprinkle with the tablespoon of rum. (I used 2 tablespoon).
7. Melt the chocolate in a bowl over a pan of simmering water. When melted, stir in the cream and a tbsp of rum and spread over the cake and decorate with mini eggs.

The creamed mixture with the egg incorporated

                                                                        The chocolate and almonds added

                                                                          Mixing in the whisked egg whites

The finished cake out of the oven















                                              Melting the chocolate

As well as these lovely Moist Chocolate and Rum Squares I also made my cousin some gorgeous Pistachio fondant fancies. This was a recipe from BBC Olive magazine and here's the link: http://www.bbcgoodfood.com/recipes/2872679/ I must confess that I also collect recipes from magazines and have quite a few folders in with all sorts of recipes that I've amassed over time! Perhaps this will be my next blog quest to cook as many recipes from my folders?!

P.s. The chocolate connection for these treats is in the 'fancy' top part - half a Lindt white chocolate ball!

                                                                      A tray full of these lovely fancies

Next time: Continuing with the chocolate theme, an extremely easy chocolate cheesecake. I also promise to get it on here a lot quicker this time!

Sensational Sesame Prawn Toasts: a real winner from Ainsley

I totally agree with Ainsley Harriott that 'once you've made these prawn toasties, you'll be making them again and again' - as I have made them again, since first photographing them for this blog! These toasties are very moreish and go fabulously well with something like the Hairy Dieters sweet and sour chicken or any other Chinese inspired meal you happen to be cooking at the time. Equally they could be served as a starter. The recipe can be found in Ainsley Harriott's Gourmet Express 1 (2000) (page 112) http://www.amazon.co.uk/Gourmet-Express-1-Ainsley-Harriott/dp/B006R5D4HS/ref=sr_1_1?ie=UTF8&qid=1363558222&sr=8-1.

I haven't had this book long as I picked it up in a second-hand book shop and although it was first published 13 years ago it really does have a contemporary feel! It is proving to be one of my favourite's. The recipes are fairly simple and yet so tasty! Partly I am biased as Ainsley does tend to lean towards the Orient and East with his influences, and if you've read any of my previous entries you know I can't beat anything with spice and tropical flavours. His puddings are also fabulously easy on the one hand and yet quite decadent on the other. He's come up unashamedly with a grown-up version of a strawberry sundae (page 159), there's  a rather lovely looking recipe for Iced caffe latte cups (page152) - very simple and yet a probable good choice for a dinner party. The other interesting selection of recipes are his sauces and relishes, so for example there's Real tartare sauce (page 137), Banana raita (page 140) - apparently a perfect accompaniment to curry; Sweet chilli sauce (page 143) - always a favourite in our household; how about giving his Easy mint chutney (page 135) a go - I'm just waiting for spring to arrive and the mint to mutate!

If I was to be slightly critical about this book, I would have liked more photographic images. Not every recipe has a photo, but maybe that's because we're spoiled with a new generation of cookbooks that go all-out for style and presentation.

A yummy plateful of these moreish toasts

Sesame prawn toasts (copyright Ainsley Harriott 2000)

Serves 4
175g cooked peeled prawns
2cm piece fresh root ginger, grated
1 garlic clove, finely chopped
1 egg white
2 teaspoons cornflour
1/4 tsp Chinese five-spice powder
1/4 tsp salt
4 thin slices of bread, crusts removed
2 tbsp sesame seeds
vegetable oil, for shallow frying

Blending the prawns, ginger and garlic

Mixing the ingredients with the frothy egg white

1. Place the prawns, ginger and garlic in a food processor or mini chopper and whizz until finely minced.
2. Whisk the egg white until frothy, then stir in the prawn mixture, cornflour, Chinese five-spice powder and salt until well blended.
3. Spread the mixture evenly on to the bread, then sprinkle over the sesame seeds, pressing them in firmly with your fingertips. Cut each slice into 4 squares or triangles or whatever shape takes your fancy!
4. Heat about 3-4 tablespoons of oil in a frying pan over a high heat, when hot, reduce the heat before adding the toasts. Cook prawn side down for 2-3 minutes until golden, then turn over and cook the other side - if need be add a little more oil. Drain on kitchen paper and serve warm.

The prepared bread waiting to be fried.

Cooking the toasts

A nice large plate of sweet and sour chicken too!

These toasts are absolutely lovely! I've made similar ones before with added ingredients such as chopped coriander, but these ones are so simple and just as good!

Next time: I'm trying get some Easter baking treats on (but these are versatile bakes that can be had any time of the year!). I've already made some doughnuts courtesy of Richard Bertinet, so hope to post that recipe in the next couple of weeks.

Millionaire's Shortbread: just a fraction naughty

 A quick update: in case anyone is wondering how many books I have worked through so far, here is the total: 23! Doing the the maths means I've only got another 177 books to get through - keep them coming!

Millionaire's shortbread has got to be the ultimate sweet fix; all that gooey caramel filling, plain dark chocolate and shortbread biscuit base is to die for! Although I've made this a number of times I hadn't made this particular recipe from this particular book http://www.amazon.co.uk/Good-Housekeeping-Cookery-Book-Companion/dp/184340592X/ref=sr_1_1?s=books&ie=UTF8&qid=1361311715&sr=1-1 .  The Good Housekeeping Cookery Book: The Cook's Classic Companion (2011) is a very comprehensive cookery book to say the least, with just about everything covered from stocks and stuffings, sauces and dressings, canapes to meat, poultry, game, eggs, cheese, rice , grains, pastry....the list goes on! You can see from the published date this hasn't been out long and I have to confess I haven't made much use of it yet (well actually, this is the first time!). It's one of those books that you can reliably turn to if you need a recipe for say sticky toffee pudding or meat loaf or stuffed chicken breasts or even lobster thermidor. That's right, it's got all the classics and more. So what else is springing off the pages of this book I hear you say? It's all those recipes that you haven't ever got round to doing and that you maybe want to try for the first time using recipes that have been triple-tested by the Good Housekeeping team. So for me, the panna cotta (page 379) is crying out to be made as is the raised pork pie on page 217 and I really must get round to doing my own spinach and ricotta canneloni at some stage (p.249).

A small slice is all you need of this decadent treat

Millionaire's Shortbread (copyright The National Magazine Company Limited and Collins & Brown 2011)

Makes 20 squares

175g unsalted butter at room temperature, diced
250g plain flour
75g golden caster sugar
For the topping
2x397g cans sweetened condensed milk
100g light muscovado sugar
100g butter
 250g plain chocolate, broken into pieces

Making breadcrumbs

Forming into a ball

Going into the oven to bake

Making the caramel topping

1. Preheat the oven to 180 degrees and then grease and line a 33 x 23cm Swiss roll tin. Put the flour, caster sugar and butter into a food processor and blend until the mixture forms crumbs, then pulse a little more until it forms a ball. Alternatively rub the butter into the flour and sugar by hand and assemble into a ball. Turn out on to a lightly floured surface and knead lightly to combine.
2. Press the mixture into the prepared tin and bake for 20 minutes or until firm to the touch and a very pale brown.
3. Now make the topping, put the condensed milk, muscavado sugar and butter into a non-stick pan and cook over a medium heat, stirring continuously until a fudge-like consistency. Spoon the caramel on to the shortbread, smooth over and allow to cool.
4. To finish, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water, then pour over the caramel layer. Leave to set at room temperature, then cut into 20 squares and enjoy with a cup of coffee!

Ready to set

The cooked shortbread

Somebody enjoying a slice!

The finished article

As I'd made this before, although using a slightly different recipe, I realised that we actually preferred a lighter version by having a thinner layer of caramel. Instead of using the quantities above, I actually halved the condensed milk, butter and sugar in this topping. The photographs in the book do show a thicker layer! Also don't worry if you haven't got any muscovado sugar, a light brown soft sugar is just as good.

Coming very soon: Chinese prawn toasts

Lamb curry: a low fat version, perfect for new year slimmers

After the excesses of Christmas so many of us pledge to get on that healthy eating plan we've been saving for the new year. The Hairy Dieters have got it just right, they cut out a lot of fat without sacrificing the flavour and have come up with some real winning dishes. http://www.amazon.co.uk/Hairy-Dieters-Love-Food-Weight/dp/0297869051/ref=sr_1_1?s=books&ie=UTF8&qid=1361224511&sr=1-1 This is no diet cook book that will allow you to lose a stone in two or three weeks but more likely one to three pounds a week, but that's the best way to do it so we're told, as the weight is more likely to stay off. But don't be  put off by the fact this book is aimed at dieters: the food is so delicious everyone can appreciate these recipes. What's really appealing to me, is if you follow this diet you don't have to give up curry or sweet and sour chicken as they have a great section on what they call 'fakeaways'. There are also chapters on pies, stews, pasta and rice and puddings and cakes.

Lamb, spinach and potato curry served with rice and natural yogurt

I must admit this book is in my current top ten and we've already sampled the lamb hotpot (page 83) - perfect winter comfort food with that potato carb fix. The coconut prawn curry (page 133) is fresh and filling and served with a small portion of rice really does set you up. My personal favourite is the sweet and sour chicken on page 122, what's better than making your own fresh food and avoiding that unsatisfying heaviness of batter and sauce from the local Chinese?

The lamb, spinach  and potato curry recipe (page 128) that follows is fabulous, it is so satisfying that you don't really need any rice, although we did serve it with  some as we're extra greedy! I always make it using the quantities in the recipe which serves six and freeze the leftovers into individual portions so you've got your own homemade ready meals for after work. (I must confess since making it for the first time for this blog and photographing, I have now made it twice more!)

Lamb, spinach and potato curry (copyright Byte Brook Limited and Sharp Letter Limited 2012)

Serves 6
600g lamb leg steaks (about 4 steaks)
1 tbsp sunflower oil
2 large onions, roughly chopped
4 large garlic cloves, peeled and chopped
25g piece of fresh ginger, peeled and chopped
1 red chilli, chopped
75g curry paste (any strength depending on taste)
400g can chopped tomatoes
350g potatoes (Maris Pipers are good), peeled and cut into 3cm chunks
450ml water
2 bay leaves
1 tsp salt
1 tsp sugar
3 ripe medium tomatoes, quartered
100g spinach leaves
freshly ground black pepper

Prepared ingredients, ready to go. Hang on dog, you better wander off somewhere else!

Browning the lamb

Frying onions, garlic etc

Blending the mixture

1. Trim any fat off the lamb and cut into rough chunks of about 3cm. Season with salt and pepper. Heat 1tsp of the oil in a large frying pan or wok and if need be fry in 2 batches until lightly coloured all over. Transfer the lamb to a plate.
2. Heat the remaining oil in a large flameproof casserole dish and add onions, Cook for 6-8 minutes until soft and lightly browned. Turn down the heat, add the garlic, ginger,chilli and curry paste and cook for 5 minutes more, stirring frequently.
3. Remove from the heat and blitz the mixture with a handheld blender or in a food processor and then return to the casserole on the hob over a medium heat. Meanwhile preheat the oven to 190 degrees.
4. Add the browned lamb to the spiced puree in the dish and cook over a gentle heat for 2-3 minutes, stirring. Add the canned chopped tomatoes, potatoes, water, bay leaves, tsp of salt and the sugar. Bring to a gentle simmer, then cover with a lid and place the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole a good stir.
5. Take the dish out of the oven, stir in the quartered tomatoes and spinach leaves. Cover and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted. If you want serve with fat-free natural yogurt.

Ready to serve up

If you serve this without the rice, you are talking about 293 calories per portion which isn't bad for an evening meal! So if you are trying to cut down this is an extremely tasty curry that will leave you feeling satisfied. with the potatoes and really rather tender meat.

A real winner in our household. Being on a diet doesn't mean having to give up your curry!

 Coming up in the pipeline: Millionaire's shortbread and sesame prawn toasts ( perfect with the Hairy Dieters sweet and sour chicken...)

Maple rice pudding pots with hazelnuts and strawberries

It's probably time to have a little break from Delia as she has featured four times now. Don't you worry however, I still have another 12 of her publications to delight you with! (I'm also keen to hear if anyone has a suggestion for my next Delia recipe, chances are, I will have the book).

Maple rice pudding pots with hazelnuts and strawberries

When the weather's like this, there's nothing better than great comfort food such as rice pudding but this recipe is no old-fashioned bake in-the-oven-for-hours but a cook-on-the-hob affair and you'll find once you've made these you'll be doing them again and again. I have altered the recipe slightly by substituting hazelnuts and strawberries for the pecans and dates. With it being 'forever summer' in the supermarkets (isn't that a title of a Nigella book?), I couldn't resist the strawberries and they were actually very nice for this time of year despite having travelled from Morocco or Egypt! The suggestion for this recipe on page 26, is to serve these scrumptious little pots as part of an indulgent brunch, but I can reassure you these moreish pots go down equally well after lunch or dinner.  As well as these puddings being a modern affair, the book is a thoroughly modern affair entitled Modern Entertaining (2008) from The Australian Women's Weekly http://www.amazon.co.uk/Modern-Entertaining-Great-Making-stunning/dp/1903777690/ref=sr_1_1?ie=UTF8&qid=1358804864&sr=8-1 It's one of those books that's organised into distinctive sections such as Breakfast with Friends, Picnics, Tea Parties, Dinner with Friends and so on. Each of these sections is then subdivided into different menus, so Breakfast with Friends has Healthy, Indulgent and French menus. Dinner with Friends has Italian, Indian, After Work, Mezze menus. Most of these menus are stylish and contemporary and there seems to be something for everyone. I have not actually cooked a whole menu from this book but have tended to mix and match with other recipes. My favourite recipes are the Pistachio and Lime Friands on page 262 - excellent if you've got a glut of egg whites and don't want to make meringues; the Mini Passion fruit cakes on page 110 are a lovely treat in the summer when entertaining outdoors; and the Coconut Rice with Mango on page 155 is gorgeous after a curry or stir fry.

Maple Rice Pudding with Hazelnuts and Strawberries (copyright ACP Magazines Ltd 2008)

Serves 8 (halve the ingredients to serve 4)
1.5 litres (6 cups) milk
500ml (2 cups) double cream
160ml (2/3 cup) maple syrup
1/4tsp ground cinnamon
130g (2/3 cup) medium-grain white rice or pudding rice
Handful of toasted hazelnuts, chopped
Handful of strawberries, chopped
You will also need 8 small dishes or ramekins

Combining milk, cream, syrup and cinnamon

Adding the rice.

After about 50 minutes or so the rice is more visible - do persevere! 

1.  Combine Milk, cream, syrup and cinnamon in a large pan; bring to the boil, stirring occasionally.
2. Gradually stir in the rice: cook uncovered over a low heat, stirring occasionally for about 40 minutes ( It took me about 1 hour) or until rice is tender.
3. Serve the rice pudding with the chopped strawberries and toasted hazelnuts. Drizzle a little extra maple syrup over the top, if desired.

Lightly toasting the hazelnuts

Not very seasonal but these strawberries did have a good flavour!

 These puddings were a real hit in our house and are perfect for a little treat on a cold winter's day. Do bear with the rice whilst it is cooking, as I found it took longer than the 40 minutes as stated in the recipe. You'll soon see when it's ready as the rice becomes visible and the whole mixtures firm up.

Incredibly yummy rice pudding

Next time: A great recipe from the Hairy Dieters: lamb curry

Seasonal Soup Flamande - sprout soup courtesy of Delia

It was the day after a spectacular New Year's Eve feast  at my local gastro pub, The Ingham Swan www.theinghamswan.co.uk/ (smoked chicken and duck ballantine with melba toast, quince ailoli, apple and celeriac salad; pan fried sea bass, cod fishcakes and lemon grass and brown shrimp beurre blanc; assiette of desserts .....) - if you are in the area you will not be disappointed - that I decided to cook up something a bit different for a New Year's Day detox!
What's better than a soup if you need sustenance and not excess? The obvious choice was to turn to the Delia Collection and book number one 'Soup' 2003 http://www.amazon.co.uk/Delia-Collection-Soup-Smith/dp/0563487305/ref=sr_1_1?s=books&ie=UTF8&qid=1357678117&sr=1-1. There are so many excellent soup recipes in this collection. Our favourite, and certainly my son's favourite as he has been eating this since he was nine months old, is the fresh tomato soup on page 49: a really simple and filling soup that brings out that gorgeous tomato flavour. My dad's favourite (God bless him), always used to be the delightful French Onion soup on page 104: a real hearty and wholesome soup that would keep you going for hours!

Soup Flamande with Creme Fraiche and Frizzled Sprouts and served with a cheese and onion roll

 This time though, I've gone for something slightly unusual. It is a classic Flemish soup according to Delia, essentially it's sprout soup! Don't let that put you off. It's amazing how subtle the sprouts are as they are tempered by the other ingredients of leeks and potatoes. All my recipients were impressed and enjoyed this fresh and tasty offering; and the frizzled sprout garnish was surprisingly moreish.

Soup Flamande with Creme Fraiche and Frizzled Sprouts (copyright Delia Smith 2003)

Serves 4-6
350g potatoes
2 Large leeks
350g Brussels sprouts
50g butter
425ml vegetable stock
570ml (1 pint) milk
2 tbsp creme fraiche
a squeeze of lemon juice
salt and freshly milled black pepper
For the garnish
4 tbsp creme fraiche
4 large sprouts, shredded
1 tbsp olive oil

The prepared vegetables

Simmering in the stock and milk

The liquidised soup

Frizzled sprouts

1. Peel and thickly slice the potatoes. Chop the leeks in to 2.5cm pieces and quarter the sprouts or halve the smaller sprouts.    
2. Melt the butter in a large saucepan and add the leeks, potatoes and sprouts, stir well and coat them in the butter. Add some salt and pepper. Put the lid on and let them sweat over a gentle heat for about 5 minutes.
3. Next add the stock and milk and bring up to simmering point and cook very gently for 20-25 minutes. Be careful not to let the milk boil over.
4. Cool the soup and liquidise. Add two tablespoons of creme fraiche and a squeeze of lemon juice and reheat.
5. Meanwhile, while the soup is reheating, make the garnish. Heat the olive oil in a small frying pan over a high heat and when the oil is very hot, add the shredded sprouts and fry them for 2-3 minutes until they are crisp and golden. Drain them on kitchen paper. Serve the soup in warmed bowls with a little creme fraiche spooned on top and garnished with the frizzled sprouts.

The garnish can be made in advance and can be re-frizzled in a hot frying pan just before serving