Leek, Potato and Cheese Pie

8 leeks
2 potatoes
3 Tbsp. butter ( I used one spoonful)
Salt and Pepper to taste
————
2 cups cheese sauce ( as follows)

1 small clove garlic, crushed ( I used 2 cloves)
1 1/2 Cups shredded Cheddar cheese
1/2 Cup milk
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. grated Cheddar cheese for topping
1 Tbsp. finely chopped parsley for garnish

Wash leeks and cut into one-half-inch thick rounds. Peel and cut up potatoes to match size of leeks. Melt the 3 Tbsp. butter in a casserole; add vegetables and season with salt and pepper. Cover with a foil or a heavy lid and bake slowly until soft, approx. 1/2 hour.

Make a cheese sauce by melting the 2 Tbsp. butter and combining the flour to form a roux. Add the crushed garlic and the milk. Cook, stirring constantly until thickened. Add the cup and a half of cheese and stir until combined. Pour over vegetables, mixing well. Top with grated cheese and the chopped parsley. Heat in a 375 degree oven until heated through. Brown on top and serve.

sounds very yummy HP

sounds simple enough. not a pie as such in that it is in pastry though, is it?

bluegreen said:

sounds simple enough. not a pie as such in that it is in pastry though, is it?

No pastry :)
I’m horrible with pastry lol.
Good way to use up leeks when you have a glut, like I have atm :)

I like recipes that use herbs and spices as I find you don’t need salt to make them tasty, also the ones where you can cut down on the saturated fats (like Happy Potter did with this recipe)

Happy Potter said:

bluegreen said:

sounds simple enough. not a pie as such in that it is in pastry though, is it?

No pastry :)
I’m horrible with pastry lol.
Good way to use up leeks when you have a glut, like I have atm :)

I’m quite good with pastry and scones, but I really would like to be able to make decent shortbread…I think the secret might be in the butter…My mother used margarine and hers were horrible…

Happy Potter said:

Leek, Potato and Cheese Pie

8 leeks
2 potatoes
3 Tbsp. butter ( I used one spoonful)
Salt and Pepper to taste
————
2 cups cheese sauce ( as follows)

1 small clove garlic, crushed ( I used 2 cloves)
1 1/2 Cups shredded Cheddar cheese
1/2 Cup milk
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. grated Cheddar cheese for topping
1 Tbsp. finely chopped parsley for garnish

Wash leeks and cut into one-half-inch thick rounds. Peel and cut up potatoes to match size of leeks. Melt the 3 Tbsp. butter in a casserole; add vegetables and season with salt and pepper. Cover with a foil or a heavy lid and bake slowly until soft, approx. 1/2 hour.

Make a cheese sauce by melting the 2 Tbsp. butter and combining the flour to form a roux. Add the crushed garlic and the milk. Cook, stirring constantly until thickened. Add the cup and a half of cheese and stir until combined. Pour over vegetables, mixing well. Top with grated cheese and the chopped parsley. Heat in a 375 degree oven until heated through. Brown on top and serve.

Thanks HP, i’ll print this out and give it to Nat….we have heaps of Leeks growing at the moment

Rook

Dinetta said:

I like recipes that use herbs and spices as I find you don’t need salt to make them tasty, also the ones where you can cut down on the saturated fats (like Happy Potter did with this recipe)

Oh to that end , I didn’t add any salt either, cheese is salty enough. White ground pepper added though, I lerve white pepper.

Happy Potter said:

Dinetta said:

I like recipes that use herbs and spices as I find you don’t need salt to make them tasty, also the ones where you can cut down on the saturated fats (like Happy Potter did with this recipe)

Oh to that end , I didn’t add any salt either, cheese is salty enough. White ground pepper added though, I lerve white pepper.

Do you, tho? When I was growing up, ground white pepper was the only acceptable pepper…I’m speaking of the pre-ground stuff, pretty much like instant coffee…my MIL and mother would still have no other pepper on the table…all in little matching salt and pepper shakers…I think of it as flavoured dust

BUT

I’ve always preferred black pepper because I was unaware that one could buy white peppercorns. Must find some and try them, if they’re recommended by you…

I agree about considering the salty element in some of the ingredients…sometimes I’ve made something and thought “urk! I could have left the pinch of salt out of that”…altho a pinch of salt (and a dessertspoon of olyve oyl) are daily requirements of my weight management programme…

Happy Potter said:

Leek, Potato and Cheese Pie 8 leeks 2 potatoes 3 Tbsp. butter ( I used one spoonful)
Salt and Pepper to taste
————
2 cups cheese sauce ( as follows) 1 small clove garlic, crushed ( I used 2 cloves)
1 1/2 Cups shredded Cheddar cheese 1/2 Cup milk 2 Tbsp. butter
2 Tbsp. flour 2 Tbsp. grated Cheddar cheese for topping
1 Tbsp. finely chopped parsley for garnish
Wash leeks and cut into one-half-inch thick rounds. Peel and cut up potatoes to match size of leeks. Melt the 3 Tbsp. butter in a casserole; add vegetables and season with salt and pepper. Cover with a foil or a heavy lid and bake slowly until soft, approx. 1/2 hour.
Make a cheese sauce by melting the 2 Tbsp. butter and combining the flour to form a roux. Add the crushed garlic and the milk. Cook, stirring constantly until thickened. Add the cup and a half of cheese and stir until combined. Pour over vegetables, mixing well. Top with grated cheese and the chopped parsley. Heat in a 375 degree oven until heated through. Brown on top and serve.

6 leeks – this serves how many people?
i have maybe 2 leeks to pick.

Dinetta said:

Happy Potter said:

Dinetta said:

I like recipes that use herbs and spices as I find you don’t need salt to make them tasty, also the ones where you can cut down on the saturated fats (like Happy Potter did with this recipe)

Oh to that end , I didn’t add any salt either, cheese is salty enough. White ground pepper added though, I lerve white pepper.

Do you, tho? When I was growing up, ground white pepper was the only acceptable pepper…I’m speaking of the pre-ground stuff, pretty much like instant coffee…my MIL and mother would still have no other pepper on the table…all in little matching salt and pepper shakers…I think of it as flavoured dust

BUT

I’ve always preferred black pepper because I was unaware that one could buy white peppercorns. Must find some and try them, if they’re recommended by you…

I agree about considering the salty element in some of the ingredients…sometimes I’ve made something and thought “urk! I could have left the pinch of salt out of that”…altho a pinch of salt (and a dessertspoon of olyve oyl) are daily requirements of my weight management programme…

You bet, white ground pepper is it for me :) It’s stronger than the black.
My mum didn’t like black pepper at all.
Healthy fats essential for any diet , but I don’t add salt to anything.

6 leeks – this serves how many people?
i have maybe 2 leeks to pick.
—————————————————
It made just a normal sized dish Pepe, but the recipe did say it was for a main course. I used a smallish lasagna dish to cook it in. The left overs will get eaten today.
One could make smaller foil take away containers of it and freeze , I might try that.

Happy Potter said:

6 leeks – this serves how many people?
i have maybe 2 leeks to pick.
—————————————————
It made just a normal sized dish Pepe, but the recipe did say it was for a main course. I used a smallish lasagna dish to cook it in. The left overs will get eaten today.
One could make smaller foil take away containers of it and freeze , I might try that.

8 leeks seems a lot. – it depends on the size and usefulness of the leeks i guess. i would probably use more spuds and less leeks – due to availability – but the recipe seems simple – thanks.

pepe said:

Happy Potter said:

6 leeks – this serves how many people?
i have maybe 2 leeks to pick.
—————————————————
It made just a normal sized dish Pepe, but the recipe did say it was for a main course. I used a smallish lasagna dish to cook it in. The left overs will get eaten today.
One could make smaller foil take away containers of it and freeze , I might try that.

8 leeks seems a lot. – it depends on the size and usefulness of the leeks i guess. i would probably use more spuds and less leeks – due to availability – but the recipe seems simple – thanks.

YOu could prolly get it just as tasty, by softening the leeks first in just enough butter for them to cook in, then adding the potatoes to soften…the idea being to use the butter to trap the flavours before you spread the butter/flavour mix over the other ingredients…

just a thought…

Baking some bikkies today using what I have most at the moment..lemons.

Lemon glazed bikkies, lemon freezer bikkies (keep a roll of dough in freezer and cut slices off for a fresh batch) , lemon and poppy seed bikkies..

Happy Potter said:

Baking some bikkies today using what I have most at the moment..lemons.

Lemon glazed bikkies, lemon freezer bikkies (keep a roll of dough in freezer and cut slices off for a fresh batch) , lemon and poppy seed bikkies..

what I need is egg recipes! I have so many eggs at the moment they have taken over the fridge!

bluegreen said:

Happy Potter said:

Baking some bikkies today using what I have most at the moment..lemons.

Lemon glazed bikkies, lemon freezer bikkies (keep a roll of dough in freezer and cut slices off for a fresh batch) , lemon and poppy seed bikkies..

what I need is egg recipes! I have so many eggs at the moment they have taken over the fridge!

I find they build up too at times. Esp without little school kids about. Pav, meringues, citrus curd, ect.

Jars of pickled eggs for friends ?
http://www.helpwithcooking.com/egg-guide/make-pickled-eggs.html

Another for you BG re using up eggs.

Japanese Pancakes. Makes 6 large.

1& 1/2 cups plain flour

2 cups water

300 g pork mince (or any meat mince)

6 eggs

250 gr shredded cabbage

4 spring onions thinly sliced

1 &1/2 tablespoons oil for frying

Worcester sauce to serve, and a good mayo to drizzle over. (Japanese ‘Kewpie’ Mayo is best)
———————

Make flour and water to a batter and leave to rest fo 30 mins covered in fridge.

Meanwhile cook the pork breaking up any lumps until browned then set aside. Add eggs to batter and whisk and stir in the cabbage and spring onions.

Add oil to frypan and when heated add half a cup of batter and swirl to cover the base, then sprinkle one 6th of the mince over. Cook for 3 minutes then turn over and cook another 2 minutes. Transfer to serving plate and repeat with the remaining oil batter and meat mixture.
Drizzle woscester sauce and mayo over each and serve.

Yum yum!

Happy Potter said:

Another for you BG re using up eggs.

Japanese Pancakes. Makes 6 large.

thanks for that. sounds easy and yummy :)

bluegreen said:

Happy Potter said:

Another for you BG re using up eggs.

Japanese Pancakes. Makes 6 large.

thanks for that. sounds easy and yummy :)

Your’re welcome!

You can throw in any veges you have on hand too. I’m making these for lunch and added grated carrot and a handful of freshly picked parsley :D

been trawling the net for recipes using eggs.

Oh dear! Look what I found!

Baileys Chocolate Cheesecake

bluegreen said:

been trawling the net for recipes using eggs.

Oh dear! Look what I found!

Baileys Chocolate Cheesecake

and this!

Tiramisu Cheesecake

bluegreen said:

bluegreen said:

been trawling the net for recipes using eggs.

Oh dear! Look what I found!

Baileys Chocolate Cheesecake

and this!

Tiramisu Cheesecake

Oh you norty girl BG! LOL

Happy Potter said:

bluegreen said:

bluegreen said:

been trawling the net for recipes using eggs.

Oh dear! Look what I found!

Baileys Chocolate Cheesecake

and this!

Tiramisu Cheesecake

Oh you norty girl BG! LOL

I just checked in my pantry and fridge and I have all the ingredients to make both. Now you’re just evil! LOL :P

Happy Potter said:

Happy Potter said:

bluegreen said:

and this!

Tiramisu Cheesecake

Oh you norty girl BG! LOL

I just checked in my pantry and fridge and I have all the ingredients to make both. Now you’re just evil! LOL :P

lol! tell me what you think of them :)

bluegreen said:

Happy Potter said:

Happy Potter said:

Oh you norty girl BG! LOL

I just checked in my pantry and fridge and I have all the ingredients to make both. Now you’re just evil! LOL :P

lol! tell me what you think of them :)

I haven’t made them yet. I plan to though, tomorrow or tuesday.

I have enough frozen meals and soups, garlic breads and herb rolls, mans lunch packs, cakes and slices and bikkies to last for weeks.

Now I can turn my attention to the garden and the upcoming Open Day :D

I have enough frozen meals and soups, garlic breads and herb rolls, mans lunch packs, cakes and slices and bikkies to last for weeks.

Now I can turn my attention to the garden and the upcoming Open Day :D

———————————————————-
that is what I do, wont be doing much weekend cooking here for months now lololol

bluegreen said:

been trawling the net for recipes using eggs.

Oh dear! Look what I found!

Baileys Chocolate Cheesecake

Ooooooooooooooooooh yum. Such a shame that Mr Bon doesn’t care for cheesecake :(

bon008 said:

bluegreen said:

been trawling the net for recipes using eggs.

Oh dear! Look what I found!

Baileys Chocolate Cheesecake

Ooooooooooooooooooh yum. Such a shame that Mr Bon doesn’t care for cheesecake :(

who says you h ave to share it LOL

Thee said:

bon008 said:

bluegreen said:

been trawling the net for recipes using eggs.

Oh dear! Look what I found!

Baileys Chocolate Cheesecake

Ooooooooooooooooooh yum. Such a shame that Mr Bon doesn’t care for cheesecake :(

who says you h ave to share it LOL

Oh, true, but then I’m too lazy to actually cook/bake, and Mr Bon does tend to only cook stuff he likes.. understandably!!

Now I find the recipe thread and I’ve gone blank and can’t think of a recipe to add! Oh well.

Bumping it up..

Here, just so I’m useful in some way. This butter cake is a beauty. It’s what I use for a lot of my cake bases and will hold fondant icing. I love it with almond extract and chopped almonds for morning tea ‘do’s’. Can double the recipe. Always use butter not margarine.
Freeze it for shaping, it shaves well. eg: pillow cake.

http://aww.ninemsn.com.au/article.aspx?id=810407

My chef friend visited and decided she’d ‘oversee’ my pesto making.
Well!! Lovely lady who get’s a little upset if a recipe for something like pesto gets changed too much by more modern tastes.
“No, or very little garlic! (says she) I declare, that absolutely ruins it!!” Waving her arms at the dreadful treatment of the basil pesto, and she lived in that part of whatever country it was who ‘invented’ pesto.

So! I’ll make more. LOL

Happy Potter said:

My chef friend visited and decided she’d ‘oversee’ my pesto making.
Well!! Lovely lady who get’s a little upset if a recipe for something like pesto gets changed too much by more modern tastes.
“No, or very little garlic! (says she) I declare, that absolutely ruins it!!” Waving her arms at the dreadful treatment of the basil pesto, and she lived in that part of whatever country it was who ‘invented’ pesto.

So! I’ll make more. LOL

So, if you use little or no garlic, the rest of the recipe you put up is “authentico”?

I must say that with Basil, I am very happy with the results of Ms Pepe’s recipe for preserving it…great for cooking and sometimes I drain the oyl and we dip bread in it…

Dinetta said:

Happy Potter said:

My chef friend visited and decided she’d ‘oversee’ my pesto making.
Well!! Lovely lady who get’s a little upset if a recipe for something like pesto gets changed too much by more modern tastes.
“No, or very little garlic! (says she) I declare, that absolutely ruins it!!” Waving her arms at the dreadful treatment of the basil pesto, and she lived in that part of whatever country it was who ‘invented’ pesto.

So! I’ll make more. LOL

So, if you use little or no garlic, the rest of the recipe you put up is “authentico”?

Yes, one garlic clove only, and better to use cashew nuts than pine nuts.

Happy Potter said:

So, if you use little or no garlic, the rest of the recipe you put up is “authentico”?

Yes, one garlic clove only, and better to use cashew nuts than pine nuts.

The cashews would be a little bit sweeter than the pines…

Dinetta said:

Happy Potter said:

So, if you use little or no garlic, the rest of the recipe you put up is “authentico”?

Yes, one garlic clove only, and better to use cashew nuts than pine nuts.

The cashews would be a little bit sweeter than the pines…

…and add more fat content, but worth it on occasion, I love cashews.

Red Pesto
“Red pesto, which contains either fresh or sun-dried tomatoes has become very popular and is sold alongside its green counterpart in Italy and abroad. The variety made in the Cinque Terre adds sun-dried tomatoes to an otherwise traditional pesto, but it takes on a whole new character from the intense, bright yet earthy flavor of the tomatoes. Sicilian pestos are a whole different world and can contain ingredients like capers, chilies, raisins, anchovies, fennel and mint. These southern pestos are more rich and thick than their Ligurian counterparts and are often spicy to accommodate Sicilian tastes.
Many of these “non-traditional” pestos use toasted pine nuts instead of fresh, which adds a little complexity to the sauce. In fact many regional pestos, green or red combine or substitute the expensive pine nuts with a locally grown nut such as pistachios or, as in the popular Trapanese pesto from Sicily, almonds.”

That red pesto sounds nice, and with almonds, yes delicious :)

From here:

trichome said:

Red Pesto
“Red pesto, which contains either fresh or sun-dried tomatoes has become very popular and is sold alongside its green counterpart in Italy and abroad. The variety made in the Cinque Terre adds sun-dried tomatoes to an otherwise traditional pesto, but it takes on a whole new character from the intense, bright yet earthy flavor of the tomatoes. Sicilian pestos are a whole different world and can contain ingredients like capers, chilies, raisins, anchovies, fennel and mint. These southern pestos are more rich and thick than their Ligurian counterparts and are often spicy to accommodate Sicilian tastes.
Many of these “non-traditional” pestos use toasted pine nuts instead of fresh, which adds a little complexity to the sauce. In fact many regional pestos, green or red combine or substitute the expensive pine nuts with a locally grown nut such as pistachios or, as in the popular Trapanese pesto from Sicily, almonds.”

That red pesto sounds nice, and with almonds, yes delicious :)

From here:

Cool! Thanks :)

Happy Potter said:

Dinetta said:

Happy Potter said:

My chef friend visited and decided she’d ‘oversee’ my pesto making.
Well!! Lovely lady who get’s a little upset if a recipe for something like pesto gets changed too much by more modern tastes.
“No, or very little garlic! (says she) I declare, that absolutely ruins it!!” Waving her arms at the dreadful treatment of the basil pesto, and she lived in that part of whatever country it was who ‘invented’ pesto.

So! I’ll make more. LOL

So, if you use little or no garlic, the rest of the recipe you put up is “authentico”?

Yes, one garlic clove only, and better to use cashew nuts than pine nuts.

well I LIKE garlic and PINE nuts, so there!

Well garden clean up #435 has started, lol!

It’s easy now though, done in half a day. Just some weeding and feeding, rake the compost back into a pile and prune a couple fern fronds :)
Planted out leeks and more silverbeet and parsley. Last thing to do is tidy up around the mandarine tree that the corn was behind. I’d stripped the corn stalks of leaf and let cucumbers trail through it, and the leaves need to be pushed back in around the base as mulch.

Seeing as my previous post was in the wrong thread.. basil pesto pasta for tea lol