Archive for the ‘Leek’ Category

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Leeky Eggy Bread

Friday, March 22nd, 2013

RosemaryLeeksChives 

This great little number was given to me by Cassie ( http://cassieliversidge.com/) and went down a storm with a group of primary school kids aged from 2 to 9 (and their mums!).  It’s a savoury take on the classic pain perdu.

2 leeks
tsp butter or oil
2 eggs
1 sprig fresh rosemary
1 tbsp chopped chives
1 cup grated cheese
8 slices bread
1 tbsp butter (if you are frying them)

Finely chop leeks (or onions, or both) and fry gently in butter until soft.

Whisk eggs.  Remove woody stalk from rosemary and chop.  Add chives, rosemary, leeks and grated cheese to egg mixutre.

Lay slices of bread in a heat proof dish and coat with half the egg mixture.  Turn the bread over carefully and repeat.

To fry, melt the butter in a hot frying pan and carefully slide the slices in gently, cook for a couple of minutes and then flip to cook the other side so they are nicely browed.

To grill, place the whole dish under a hot grill until the slices start to brown then flip them over and grill the other side (about 5 mins per side)

Serve with a fresh green salad or cut into slices for hungry little people to eat immediately!

Posted in BLW, Bread, Butter, Cheese, Chives, Egg, Leek, Onion, Recipe, Rosemary | Comments Closed

Ham, Cheese & Leek Pasta Bake

Friday, January 18th, 2013

Leeks
3 small leeks
1 tsp olive oil
300g small pasta shapes
1/2 pint milk
1 tbsp flour (or rice flour)
1 tbsp butter
pinch nutmeg
1 stock cube (chicken or veg)
2 cups grated cheddar
4 slices ham

Chop off the tough end of the leeks and peel off a couple of layers.  Cut the rest into smallish rings and rinse thoroughly.  Fry in the olive oil until soft then leave to cool.

Boil the pasta in salted water until tender, then drain. Preheat the oven to 180C

Place the milk, nutmeg, crumbled stock cube, flour and butter in a saucepan.  Whisk over a medium heat until it thickens then stir in half of the cheese.  If it doesn’t thicken by the time the mixture comes to boil, add a little more flour.  If it is too thick (more dough than sauce-like) then add a little more milk.

Chop the ham into small squares.  Mix the ham, leeks and pasta into the cheese sauce.  Put the whole lot into an oven proof dish and sprinkle over the rest of the cheese.

Bake for 20 mins or until the cheese is browning slightly on top.

Posted in Butter, Cheese, Ham, Leek, Milk, Nutmeg, Recipe, Rice flour, Stock | Comments Closed

Cheesy Leek and Ham pasta bake

Monday, January 23rd, 2012

Freshly Cut Leek

This is great for little ones as leek is quite mild and the overall pasta bake is whitish…

2 leeks
1 tsp butter
1/2 pint milk
1 tbs butter
1 tbs flour
1/2 tsp nutmeg
1/2 tsp dijon mustard
1 cup grated cheese
1/2 cup ham cubes or broken pieces of sliced ham (optional – you could use tomato or sundried tomatoes)
500g pasta

Heat the oven to 180c.  Clean and chop the leeks.  Sweat them in the teaspoon of butter in a saucepan with the lid on and don’t allow them to brown. 

Add milk, tablespoon butter, flour, nutmeg and mustard to another saucepan and heat gently, whisking occasionally.  As it begins to heat up, concentrate on the whisking and don’t allow it to catch on the bottom.  Once bubbling gently remove from the heat and stir in half the cheese.  Season to taste.  It should have a thick texture.

Break up the leeks with a spoon -they should now be softish.  Add to the cheese sauce.  Mix in the ham.

Bring a large pan of salted water to boil and cook the pasta according to instructions on the packet.  Drain it before it becomes too soft as it will be cooked further in the oven.  Mix the sauce with the pasta, pour into an oven proof dish and sprinkle over the remaining cheese.

Bake for 20 minutes until piping hot with a brown cheesy top.

This is great for putting in mini ramikins and freezing for quick suppers (don’t do the last step of putting it in the oven as that will happen when you reheat).

Posted in Butter, Cheese, Ham, Leek, Milk, Pasta, Recipe, Vegetarian, Weaning | No Comments »

Smoked Haddock Chowder

Tuesday, November 29th, 2011

Freshly Cut LeekRaw Potato

200g smoked haddock
1/2 pint milk
2 large potatoes
2 leeks
1 tbsp butter
1 tbsp oil
1/2 pint boiling water
1/2 tsp nutmeg
1 veg stock cube (I used kallo)
1 tin sweetcorn
handful of parsley leaves to garnish

Cover the haddock with the milk in a frying pan and slowly heat to a simmer, then switch off.  Turn the fish over after 5 mins.

Meanwhile peel the potatoes and finely dice.  Wash and chop the leeks. Heat the butter and oil in a large saucepan and add leek and potatoes, stirring frequently.

Lift the haddock out of the milk and put on a plate; pour the haddock milk into the saucepan with the leeks and potato.  Add the nutmeg.  Mix the stock cube with the boiling water and add to the pan.  Drain and add sweetcorn.

With your fingers, gently flake the haddock off the skin, carefully avoiding any bones.

Once the potato cubes in the soup are tender, add the flakes of fish.  Using a stick blender carefully blend some of the soup; don’t continue until all the texture has gone.

 Season to taste, and serve topped with chopped parsley and toasted buttered bagels or some crusty bread.

Posted in Fish, Leek, Milk, Nutmeg, Potato, Recipe, Smoked Haddock, Stock, Sweetcorn | No Comments »

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