Tag Archives: leek

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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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.

Chicken & broccoli pasta

I usually make a cheese sauce for most of my pasta dishes, but sometimes I want something a little healthier. And after all the mince pies and chocolates, now is one of those times. This is when I reach for a tub of Lightest Philadelphia, rather than a block of cheddar. And another bonus is it makes the meal even quicker to prepare. Also it includes plenty of healthy green vegetables and lean chicken. I have used white pasta as the children prefer that, but you could swap for wholewheat pasta to make the dish even healthier.

chicken & broccoli pasta

Ingredients (serves 2 adults and 2 children)

100g cooked chicken breast
200g broccoli
50g leeks
360g Lightest Philadelphia (2x 180g tubs)
salt and pepper
2 tablespoons of olive oil
250g penne pasta or similar (75g per adult and 50g per child)

Method

Chop the broccoli and leeks.
Chop the chicken.
Bring two large saucepans of water to the boil.
Add a tablespoonful of olive oil to one of the pans.
Add the pasta to this pan of boiling water and cook for 10-12 minutes.
Add the broccoli to the other pan and cook for 5 minutes.
Then heat a tablespoonful of olive oil in a wok and gently cook the leek.
Drain the broccoli and add to the wok.
Add the chicken.
Season with salt and pepper.
Drain the pasta and add to the wok.
Stir in the philadelphia.
Continue to cook for 2 minutes, to allow the sauce to heat through.
Serve and enjoy.

chicken & broccoli pasta

THE BIG HEALTH RECIPE CHALLENGE

Disclosure: This is my entry for the Big Health Recipe Challenge.