- 3 – 4 good-sized leeks
- 100g (4oz) medium sized mushrooms – white or chestnut
- 50g (2oz) butter
- 25g (1oz) plain flour
- 275 ml (½ pint) milk
- 50g (2oz) grated cheddar cheese
- Salt and freshly cracked black pepper
- Trim and wash the leeks and cut into thin..ish slices.
- Put in a saucepan with the butter and sweat gently until the leeks are starting to soften – don’t allow them to brown or they will be bitter.
- Wipe, trim and slice the mushrooms and add them to the leeks.
- Continue to cook very gently until the leeks and mushrooms are soft – a few minutes.
- Add the flour and mix in well. Allow the flour to cook before adding the milk – don’t let it brown.
- Gradually add the milk and bring to the boil. Add the seasoning to taste.
- Pour the mixture into an ovenproof dish and sprinkle the cheese on top.
- Put under the grill and cook until the top is golden brown.
Serve as a supper dish with fresh crusty brown bread or as an accompaniment to a main meal.
For the pastry:
- 175 gms (6 oz) plain flour
- 75 gms (3 oz) butter
- 3 medium eggs
- 2 Tablespoons milk
- 6 tsp. cold water (approx)
For the filling:
- 3 medium leeks(trimmed, washed, and sliced)
- 3 good-sized cloves of garlic – finely chopped
- Pinch salt sea salt and freshly cracked black pepper
- 110 gms (4oz) blue stilton cheese
- 40gms (1½oz) butter
- Prepare the pastry – sieve the flour and salt the work the butter into the flour until the texture is like fine breadcrumbs.
- Add enough cold water to ensure the mixture binds ( approx.1 tsp for every oz of flour but, a little more may be needed – don’t add too much water or your pastry will be hard and tough)
- Roll out the pastry fairly thinly, to line a flan dish or suitable plate (grease or oil well before putting the pastry into it). Trim. ( If you have added too much water the pastry will shrink when cooked).
- Bake the pastry case ‘blind’ – without filling – in a fairly hot oven – Gas 6 or 200°C for 15 – 20 minutes until the pastry is golden.
- In the meantime, ‘sweat’ the leeks and garlic in the butter until soft – don’t allow them to brown.
- Beat the eggs, seasoning and milk together in a bowl and grate the cheese.
- When the pastry is cooked, remove it from the oven and fill the flan with the cooked leeks. Add the egg mixture and top with the grated cheese.
- Return to the oven and cook for 15 minutes. Lower the heat and continue to cook until the filling has set and the topping cheese is golden.
- Serve with a mixed salad and onion marmalade.
This dish can be served hot or cold, is good for a main meal or in small slices as a starter, or for a picnic.
Stilton can be replaced by cheddar, gruyere or any other suitable ‘melting’ cheese.
- 3 good-sized leeks – trimmed, washed and sliced( a personal taste – I like some of the green part in as well
- About ½ kilo (1lb) potatoes – use fairly floury potatoes,(I’am using Sarpo Mira or Sarpo Axona)
- 2 – 3 good sized garlic cloves – peeled and chopped
- 1 litre ( 2pints) vegetable or chicken stock
- A good tablespoon of butter
- Sea salt and freshly cracked black pepper to taste
- Chopped parsley or coriander
- A few spoonfuls of single cream
- Melt the butter in a large pan and sweat the leeks and garlic, until soft – don’t allow them to brown.
- Wash and peel the potatoes then cut into smallish chunks.
- Add the potatoes and seasoning to the pan and stir in with the leeks.
- Add the stock and seasoning and bring the soup to the boil. Reduce the heat and simmer until all the vegetables are well cooked.
- Put the soup through a blender or ‘mash’ well to ensure all the ingredients are broken down. Correct the seasoning to your taste.
- If you wish you can add the cream and stir in well OR pour a little cream to each bowl as a decoration to each dish before serving. Garnish with chopped parsley or coriander. Enjoy!
This soup freezes well but is best fresh.
- 8oz [225g] sweetcorn kernels (fresh, tinned or frozen)
- 2 good sized leeks – washed thoroughly and sliced
- 2 medium potatoes – washed, peeled and cut into small cubes
- 1 stick celery – washed and sliced
- 1 Tblsp. rape-seed or olive oil
- 1 oz [25g] butter
- 1 pt [570ml] vegetable stock
- ¼ pt [275ml] milk – you may use cream if you wish
- Freshly ground black pepper and salt to taste
- 2 oz [50gm] cheddar cheese
- Wash and slice the leeks – if, like me you are using leeks from the garden or the allotment and they are a bit mucky, slice into short lengths, it is easier to remove any mud or grit.
- Put the oil and butter into a large saucepan and heat gently.
- Add the leeks and celery and sweat [cook gently without colouring – don’t allow the leeks to brown as this will make them bitter] until soft.
- Add the cubed potatoes and the sweetcorn kernels. Mix in well but don’t allow to stick.
- Add the stock and black pepper and stir in well.
- Bring to the boil, then simmer gently until the vegetables are well cooked and soft.
- Add salt to taste and milk or cream. Bring back to the boil briefly.
- Serve in a tureen or in individual dishes, Sprinkle over with the grated cheese – if you have a cooks blowtorch the cheese can be ‘toasted’ on top.
- Serve immediately with warm crusty bread.