Tag Archives: leek

Chickpea, Leek and Potato Soup

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Chickpea, Leek and Potato Soup

A hearty blended soup made with chickpeas, leeks and potato, flavoured with garlic and finished with grated cheese.
Perfect for a quick and warming meal.

Chickpea, Leek and Potato Soup

Servings: 4
Total time: 35m

INGREDIENTS

  • 400g jar cooked chickpeas, washed and drained
  • 1 large onion, finely chopped
  • 4 leeks, halved and thinly sliced
  • 3 large cloves garlic, chopped
  • 2 medium potatoes, roughly chopped
  • 1 litre vegetable stock
  • Extra virgin olive oil
  • Salt and pepper
  • Parmesan or cheddar cheese, grated

METHOD

  1. Heat some olive oil in the pressure cooker.
  2. Add the onion, garlic and leeks and cook gently for 5–10 minutes until soft.
  3. Add the potatoes, chickpeas and vegetable stock, then season with salt and pepper.
  4. Cover and bring to pressure.
  5. Reduce the heat and cook for 15 minutes.
  6. Release the pressure, then transfer half of the soup to a bowl and blend until smooth.
  7. Return the blended soup to the pan and stir well.
  8. Serve, sprinkling with grated cheese.

Bacon, leek and cheese quiche

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BACON AND LEEK QUICHE

Bacon, leek and cheese quiche

INGREDIENTS

  • 1 pack shortcrust pastry
  • 2 leeks, thinly sliced
  • 10 rashers bacon, roughly chopped
  • 200ml milk
  • 4 eggs
  • Cheddar cheese, grated
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Preheat the oven to 180ºC.
  2. Heat some oil in a frying pan and gently fry the leeks until soft.
  3. Add the bacon to the pan and fry for another couple of miuntes.
  4. Line a quiche dish with the pastry.
  5. Bake the pastry case blind for 10 minutes.
  6. Remove the baking beans and return the case to the oven for another 5- 8 minutes until cooked.
  7. Whisk the milk and eggs together and season with salt and pepper.
  8. Transfer the leek and bacon to the quiche case
  9. Pour over the egg and milk mixtureand sprinkle with grated cheese.
  10. Bake in the oven for 40-45 minutes until golden brown.

Mushroom, Leek and Spinach Lasagne

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MUSHROOM, LEEK AND SPINACH LASAGNE

Mushroom, Leek and Spinach Lasagne

INGREDIENTS

  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 4 leeks, thinly sliced
  • 400g fresh mushrooms
  • Packet frozen mushrooms, thawed and drained to keep the liquid
  • 300g baby spinach
  • 20 sheets lasagne
  • Salt and pepper
  • Extra virgin olive oil
  • Extra grated parmesan

MUSHROOM BECHAMEL:

  • Milk
  • Liquid from frozen mushrooms
  • 100g grated parmesan
  • 100g butter
  • salt and pepper
  • 1 small onion, cut in half
  • 2 bayleaves

METHOD

  1. Preheat the oven to 180ºC.
  2. Prepare the lasagne according to instructions.
  3. Heat some oil and butter in a frying pan.
  4. Fry the onion, garlic, leek and mushrooms for 5-10 minutes until soft.
  5. Add the spinach, cover and cook until it has wilted down.
  6. Turn up the heat slightly to boil off most of the liquid.
  7. Season with salt and pepper.

MAKE THE BECHAMEL:

  1. Mix together the mushroom liquid and milk to make 750ml.
  2. Heat this gently in a pan, adding the onion and bayleaves for 5 minutes.
  3. Heat the butter in a saucepan.
  4. Stir in the flour and mix well, heating gently to thicken.
  5. Gradually add the liquid to the roux, stirring all the time until the sauce has thickened.
  6. Season with salt and pepper. You can always add more milk if necessary to obtain a thick white sauce.
  7. Turn down the heat and cook gently for another 5-10 minutes.
  8. Stir in the grated parmesan.

COMPLETE THE DISH:

  1. Oil the base and sides of a casserole or lasagne dish.
  2. Pour half of the bechamel sauce into the vegetable mixture and mix well.
  3. Place a layer of lasagne sheets on the base of the dish.
  4. Spoon over half of the vegetable mixture and top with another layer of lasagne.
  5. Repeat.
  6. Pour over the remaining bechamel sauce, season with salt and pepper and sprinkle with grated parmesan.
  7. Bake in the oven for 40-45 minutes until golden brown.

Chicken, Bacon and Leek Pie

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CHICKEN, BACON AND LEEK PIE

Since getting the new electric oven, I’ve been experimenting with some classic recipes. Here is the recipe I made for some sausage rolls.

Chicken, Bacon and Leek Pie

INGREDIENTS

  • 2 chicken thighs, skinned and boned, chopped
  • 1 large leek, thinly sliced
  • 4 rashers streaky bacon, roughly chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons flour
  • 100ml (or more) chicken stock
  • 1 tablespoon butter
  • zest of a lemon
  • thyme
  • 2 tablespoons flour
  • olive oil extra virgin
  • Pack of ready-made puff pastry
  • egg yolk

METHOD

  1. Heat some olive oil in a frying pan.
  2. Fry the chicken, bacon and leek until cooked.
  3. Stir in the butter and add the flour. Mix well.
  4. Pour in the stock and stir well to make a fairly thick sauce, adding the thyme and the lemon zest.
  5. Cook for 5 or so minutes.
  6. Season with salt and pepper (if necessary).
  7. Roll out the pastry onto a flat surface.
  8. Put the chicken mixture in the middle and fold the pastry over to make parcels, sealing the edges and brushing the top with egg yolk.
  9. Cook in an over at 190ºC for 15-20 minutes.

Leek, mushroom and goat’s cheese quiche

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leek, mushroom and goat's cheese quiche with olive oil pastryI was really excited to find this recipe for pastry made with olive oil and couldn’t wait to try it. I was really pleased with the results: it was easy to make and came out beautifully crisp.
We used a deep dish, 28cm in diameter. A smooth surface works better than a fluted one as it makes it easier to spread the pastry out in the dish. The secret is not to leave any holes and get the sides as high as possible.

INGREDIENTS:
QUICHE MIXTURE:
4 large leeks, halved and thinly sliced
250g mushrooms, thinly sliced
2 handfuls grated hard goat’s cheese or strong cheddar
salt and pepper
4 large eggs
150ml milk
100ml cream
olive oil

OLIVE OIL PASTRY:
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

METHOD:
Heat the oven to 180ºC
Heat some oil in a large saucepan. Add the leeks, season with salt and pepper and gently fry until they are soft. Add the mushrooms and continue to cook gently until the mushrooms are cooked and most of the liquid has evaporated. Take off the heat and allow to cool.

Beat the eggs in a bowl and season with salt and pepper. Add the milk, cream and cheese and mix well.

To make the pastry, mix the flour and salt in a bowl with a fork. In another bowl, beat the oil and water together until thick. Pour into the flour and mix well with a fork. Press into the pie dish, making sure that there are no holes and that the pastry is evenly spread out, with not too much in the edges.

Prick the base with a fork and bake in the oven for 5-10 minutes.

Stir the leeks and mushrooms into the egg mixture. Stir in the cheese but keep some back.

Take out the dish and pour in the leek/mushroom/egg mixture and sprinkle over the remaining cheese.

Bake in the oven for 30-40 minutes, turning after 20 minutes so that it cooks evenly.