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Week 18: Leek, Bacon and Sweet Potato Quiche

Story location: Home / food_and_drink / recipe_a_week /
30/Apr/2013

A few weeks ago I decided to branch out from experimenting with different breads and try making some pies and quiches. My first attempt was a Leek, Bacon and Sweet Potato Quiche (using up spare/leftover food from the fridge and freezer).

The pastry recipe came from the BBC website. I had a look through some of the many recipe books at home and was surprised to find that there wasn't a single quiche recipe in any of them. I found a few recipes online and used them for inspiration. I cooked the leek and bacon, then diced the sweet potato and boiled it in water. The filling was some milk, egg, grated cheese and a little salt and pepper, beaten together then mixed with the rest of the filling.

The pastry was baked blind first then the filling was poured in and the quiche was put back in the oven.

Leek, Bacon and Sweet Potato Quiche



Turkey and Vegetable Meatloaf

Story location: Home / food_and_drink /
29/Sep/2011

The meatloaf recipe is similar to our normal burger recipe but baked in a tin instead of being fried in a pan.

Ingredients

All quantities are approximate.

  • 400g or so of turkey mince
  • 1 medium leek
  • ½ courgette
  • 2 cloves of garlic
  • 1 chilli pepper
  • plain flour
  • 1 egg
  • a couple of handfuls of breadcrumbs
  • 100g mozzarella or other cheese
  • salt and pepper or other seasoning as preferred.

Turkey and Vegetable Meatloaf

Start by finely chopping the vegetables frying in a little oil until they soften. Stir in a couple of tablespoons of flour then leave to cool before mixing the vegetables with the mince.

Add the seasoning, breadcrumbs and egg and mix well. Put half of the mix into a loaf tin then layer half of the cheese. Cover with the remaining mix. Cover with foil and bake for about 1 hour at gas mark 6. Remove the foil and cover with the remaining cheese before returning to the oven for about 10 minutes to melt the cheese.

Turkey and Vegetable Meatloaf with potato cakes



Not quite instant soup

Story location: Home / Blog / food_and_drink /
03/Jan/2011

Yesterday we went to the supermarket and bought a loaf of fresh-baked multiseed bread. We thought it would go very well with some soup for lunch but we didn't have any packets or tins of soup in the house. I thought I'd make a simple leek and potato soup but I realised we didn't have any stock (either fresh or cubes) so I would have to make everything from scratch.

I realised that we had a lot of vegetables in the house, some were 'staples', some were leftover from Christmas, others (such as the celeriac) were bought yesterday from the 'reduced' section of the supermarket.

I started off by dicing the veg and adding them to a pan with just enough water to cover everything. In went 1 sweet potato, 1 onion, ½ leek, 1 carrot, 3 cloves of garlic, ¼ celeriac, 1 cooked potato, and some of the leftover roast butternut squash from the freezer. I added a sprinkle of fresh parsley and 1 diced chicken breast, and simmered everything until the veg were cooked.

Everything went in the liquidizer. To serve, we added some jerk seasoning to add salt and spiciness (no salt went into the cooking liquid) and some double cream.

It ended up a bit more complicated than the simple leek and potato soup I intended to make but it was good, and there was enough left over to go in the fridge for another day.



Week 41: Tuna, Cheese and Leek Oat Bake

Story location: Home / food_and_drink / recipe_a_week /
14/Oct/2010

Put 175g porridge oats, 200ml milk and 200ml of chicken stock in a pan and bring to a simmer. Add 100g of grated cheddar and stir in.

Thinly slice and fry 1 medium sized leek, 1 medium onion and 2 cloves of garlic. Stir into the cheesy porridge. Season if required. Mix in 1 tin of tuna (drained).

Pour into a non-stick baking tray and bake at gas mark 4 or 5 for about half an hour.

Tuna, Cheese and Leek Oat Bake

The recipe was made up as we went along but the end result was good. It was a bit sticky but adding some flour to the mix might help there. We were originally going to make a thick oat based stew but when the mixture became very thick we decided to bake it to see if it came out solid. As you can see from the photo, it did.