VanEats

5 strips bacon, chopped
1 onion, diced
3 cloves garlic, minced
5 cups leeks, thinly sliced
3 large potatoes, peeled and diced
8 cups chicken stock
Salt and pepper
Parsley, chopped (optional)

In a large saucepan, brown bacon over high heat. Drain excess drippings from pan.
Return bacon to pan and add onions, garlic and leeks. Turn down heat to medium-high and saute until vegetables are soft.
Add potatoes and stock. Bring to a boil then simmer for 25 minutes until potatoes are tender.
Season with salt and pepper. Garnish with parsley.

10 cups pears, prepared
1 1/2 Tbsp. grated lime rind
1/2 cup fresh lime juice (about 4 limes)
4 cups sugar
3 Tbsp. fresh ginger, grated

Fill boiling water canner with water. Place 7 clean 250 mL mason jars in canner and sterilise for 10 minutes.
Peel and chop pears. Measure 10 cups.
Combine all ingredients in large stainless steel or enamel pot.
Bring to a boil over medium-high heat, then simmer on medium heat for 15 minutes or until thick, stirring often.
Mash preserves with a potato masher to alter texture.

1 cup unsalted butter
1 1/4 cups light brown sugar, packed
1 cup granulated sugar
1 1/4 cups corn syrup
1 - 14 oz. tin sweetened condensed milk
2 tsp. vanilla
1 cup toasted and husked hazelnuts, roughly chopped

Line a 9" square baking tin with foil so that foil extends over sides of tin. Butter foil.
In a large saucepan, melt butter. Add sugars, syrup and sweetened condensed milk.

3 medium shallots, minced
1 Tbsp. butter
3/4 lb. mushrooms, sliced
1/4 cup dry white wine, optional
1 - 250 g package cream cheese, room temperature
3/4 tsp. fresh or 1/4 tsp. dried thyme
1 Tbsp. fresh lemon juice
1/4 cup toasted hazelnuts, chopped
Salt and pepper to taste
About 16 sheets phyllo pastry
1 cup butter, melted

On medium high heat, saute shallots in butter until soft.
Add mushrooms and saute for 2 minutes. Add wine and cook until liquid has evaporated.
Let mixture cool.