CREAMY GRUYERE & LEEK & WALNUT TARTLETS

 

 

These little tartlets look impressive with light puff pastry cases and a creamy filling and, take my word for it, they are quite delicious to eat.

Serve as a starter or light lunch with a crunchy salad and crusty bread.  If you are catering for vegetarian for your Christmas dinner these can be served with all the trimmings. The little cases could be used for all sorts of tartlets. Try other fillings such as roasted peppers & tomatoes or caramelized onions just remember that the filling must be cooked before you put it into the cases. Pair your filling with any sort of melting cheese such as Brie or Camembert Continue reading “CREAMY GRUYERE & LEEK & WALNUT TARTLETS”

LEEKS WITH A LEMON & THYME CRUST

Creamy leeks with a lemon crust

I like this family friendly, thrifty, and easy to make dish. There are a few, simple ingredients and you may have most of them already. It is much better with fresh thyme but you could use dried. Unfortunately this quickly loses it’s flavour as you only use a little at a time and the little jars can be hanging around in the kitchen for…a very long time!. Try growing your own. Thyme, like lots of herbs from warmer climes such as rosemary and sage ( I feel I should burst into song at this point),  are very happy in pots. Buy small plants from a garden centre, which are cheap in summer, add some extra grit to make the compost free draining and site your pot in a sunny place-not too far from your door. Now you can pick as much as you need -fresh herbs make all the difference to your cooking.

I digress……the leeks, cooked slowly, go nice and creamy, make sure you keep stirring as leeks burn easily. I always make a white sauce in the microwave, I can hear ‘proper’ chefs tut, tutting but i find it a palaver making a proper roux with flour and butter etc etc. Not to mention the possible lumpiness, this way is so much easier and with the addition of some butter at the end I certainly can’t tell the difference. Add the cooked leeks and cheese and top with the breadcrumbs, thyme and grated lemon. I make the breadcrumbs from left over crusts of bread, if you have some and don’t want to use them straight away they freeze well.

Try this on a ‘Meat Free Monday’ – I’m sure you will want to make it any day of the week.

LEEKS  WITH A LEMON & THYME CRUST

Continue reading “LEEKS WITH A LEMON & THYME CRUST”