What a delicious combination of flavours! Preheat your oven to 180ºC (350ºF). Wash and chop a leek. Lightly salt and fry it slowly either in olive oil or some of the oil from sun-dried tomatoes. When the leek is soft and a little browned, allow it to cool. In a large bowl combine 200g (7…… Continue reading chèvre, leek and sun-dried tomato frittata
Tag: leek
roasted vegetables with tahini yoghurt sauce
A simple and delicious Middle Eastern twist on roast vegetables. Preheat your oven to 190ºC (375ºF). Wash and cut some cauliflower into florets, some leeks into chunky rounds and some sweet potatoes and carrots into diagonal slices. Put all the vegetables into a bowl along with some whole unpeeled garlic cloves. Season to taste with…… Continue reading roasted vegetables with tahini yoghurt sauce
two cooked salads
These two Middle Eastern style salads make an excellent accompaniment for fried halloumi cheese, or grilled meat, chicken or fish. You could also serve them as part of a mezze (appetiser) first course. In this salad the combination of sweet onions and peas is balanced by salty preserved lemon. Heat some olive oil in a…… Continue reading two cooked salads
leek, butternut and pea risotto with tarragon
One of France’s fines herbs, tarragon is traditionally used with fish, chicken or eggs. Fragrant, bittersweet and with a mild anise flavour it shines in this vegetable risotto. I like to make my risotto in a pressure cooker. To cook the rice, first toast it lightly in a good olive oil before adding double the…… Continue reading leek, butternut and pea risotto with tarragon
lentils with mushrooms, bacon and sage
This hearty lentil dish makes a satisfying meal. Heat some olive oil in a saucepan and fry some chopped bacon, onion and celery, some chunky pieces of carrot and some finely diced garlic. When the onion is soft add a little red wine vinegar to deglaze. Add the lentils (I used du Puy lentils) and hot water…… Continue reading lentils with mushrooms, bacon and sage
leek, brussel sprout and stilton tart + roasted beets and carrots
A lovely combination of flavours improved by being encased in Maggie Beer’s sour cream pastry. Make the pastry according to the recipe (it works very well with light sour cream too). Roll the pastry out and cut a circle for the bottom of a springform cake tin and some strips for the sides and line the tin making sure there…… Continue reading leek, brussel sprout and stilton tart + roasted beets and carrots
roasted beetroot and chèvre stack with walnut crumb + roasted leek
Fresh chèvre and beetroot are a great match. Paired with the walnut crumb and roasted leeks this dish has a wonderful combination of flavours and textures. Preheat your oven to 180ºC (350ºF). Peel and slice 2 large beetroots and lay them onto baking sheets. Drizzle with olive oil, season with salt and freshly ground black pepper and roast until soft. Wash…… Continue reading roasted beetroot and chèvre stack with walnut crumb + roasted leek
michelle picker cooks 