Tag Archives: kale

Leek and Kale pan fried Hake

The British Leek Growers Association have challenged bloggers to create a leek-based recipe. Excellent timing as British Leeks are in season right now. I love leeks so I didn’t need asking twice. I decided to combine the sweet flavour of leeks with kale and hake.

Leek and Kale pan fried Hake

Leek and Kale pan fried Hake

Ingredients (serves 3)

100g leeks
100g kale
3 fillets of hake
2 tbsp olive oil
50g margarine
50g plain flour
450 ml milk
75g grated cheese
salt and pepper

Method

Chop the leek and kale.
Grate the cheese.
Gently heat 1 tbsp oil in each of 2 woks or large frying pans.
Add the leek to 1 pan and fry for 2 – 3 minutes.
Add the hake to the other pan and fry for about 10 minutes, turning half way.
Add the kale to the leek and continue to fry until vegetables are softened.
Meanwhile melt margarine in a jug in the microwave.
Mix in the flour.
Gradually stir in the milk, microwaving for short bursts between stirring.
Once the sauce has thickened, stir in the grated cheese.
Microwave for 1 more minute.
Heap the leek and kale onto the plates.
Place the hake on the bed of leek and kale.
Pour cheese sauce over the hake.
Serve and enjoy.

Leek and Kale pan fried Hake

A delicious leek recipe for St David’s Day. And I’d love to hear your favourite dishes using leeks.

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Pumpkin and Kale stir-fry

I hope you enjoyed Halloween. Did you carve a pumpkin? I always find pumpkin carving quite difficult, so am impressed with some of the amazing designs that I see online. I understand a stencil is the key, however I don’t think I would have the patience. But at least the boys were happy with my basic carving.

pumpkin

And of course I didn’t want to waste the pumpkin flesh. Instead I used it in a stir-fry.

Pumpkin and Kale stir fry

Pumpkin and Kale stir-fry

Ingredients (serves 2)

250g pumpkin
350g potato
50g kale
1 spring onion
50g macadamias
1 tbsp olive oil
1 tsp mixed herbs
salt and pepper to season

Method

Dice the pumpkin and chop the spring onion.
Shred the kale and grate the potato.
Heat the oil in a wok over a moderate heat.
Add the pumpkin and onion.
Stir in the grated potato.
Stir in the kale.
Add the macadamias.
Add herbs and season with salt and pepper.
Continue to stir-fry for about 10-15 minutes.
Serve and enjoy.

Pumpkin and Kale stir-fry

I’d love to hear your favourite pumpkin recipes.

And you can see how to toast the pumpkin seeds here, along with my pumpkin soup recipe.

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Leek, Kale and Butternut Squash stir-fry

I love experimenting with different types of stir-fry as they are so quick and simple to cook. Today I am sharing a vegetarian recipe using a selection of seasonal vegetables – leek, kale and butternut squash.

vegetable spaghetti

Ingredients (serves 4)

1 clove of garlic
50g leek
150g kale
1 butternut squash
1 tbsp oil
250g noodles
salt and pepper

Method

Peel the butternut squash, scoop out seeds and slice the flesh into pieces.
Wash the seeds and toast them – see how here.
Shred the kale.
Chop the leek.
Peel clove of garlic and crush through a garlic press.
Add olive oil to a wok and heat gently.
Add the garlic and leek and fry gently for a couple of minutes.
Add the butternut squash and stir-fry for about 5 minutes.
Add the toasted seeds.
Add the kale.
Continue to stir-fry until all the vegatables are tender.
Season with salt and pepper.
Meanwhile cook noodles according to packet instructions.
Serve noodles topped with stir-fry.
Serve hot and enjoy.

vegetable spaghetti

I’d love to hear your favourite stir-fry recipe.

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Disclosure.  I am entering this post into the #lovemyleeks competition.  All opinions are my own.