Cooking with Leeks

The British cook with leeks on a regular basis, and we have learned to love them as well! Here are two of my favourite recipes, both of which contain similar ingredients:

leeks
bacon/ham
eggs
peas
cheese

If you have these ingredients on hand, you will be able to make either recipe.

Leek, Pea and Ham Pasta
Spaghetti noodles
6 oz frozen peas
1 large leek
1 oz butter
4 eggs
5 oz thick slice smoked ham, cut into cubes
3 oz. cheddar of Lancashire cheese, grated

Method:
1. Cook spaghetti noodle al dente
2. Meanwhile, heat butt in small pan. Wash and slice the leek. Add to the pan and cook over medium heat for 3 minutes until softened.
3. Beat the eggs in a bowl and season. Drain the pasta and immediately return to the pan. Tip in the leeks, eggs, ham and half of the cheese. Stir well. Sprinkle with remaining cheese.
*I substituted bacon for ham and it was delicious and oh, so easy!

Egg & Bacon Tart
shortcrust pastry (premade)
3 eggs
4 rashers streaky bacon, chopped
1 oz butter
2 cups milk (1/2 pint)
2 tsp ready made mustard
2 oz grated cheddar cheese

Method
1. Preheat oven to 200 C or Gas 6 (around 400 F). Roll out the pastry crust and line the tin. Prebake the crust for 15 minutes.
2. Meanwhile, Dry fry the bacon and leek for 3 minutes until bacon is crisp. Put, butter, flour and milk in a small pan. Bring slowly to a boil, whisking until thickened. Simmer for two minutes and sir in mustard.
3. Scatter the leeks and bacon over the pastry. Beat the eggs into the sauce and season. Pour into the case, add the cheese and backe for 40 minutes until puffed and golden.

Dee's Cheese Pancakes

In a blender combine:
2 eggs
1/2 cup cottage cheese
2 Tbsp. wheat germ, whole wheat or regular flour
1/8 tsp. salt

Whisk until smooth, stopping once to scoop sides. Pour onto griddle or frying pan to make 3 inch cakes. Bake over medium heat until well browned. Makes about 12 cakes (2-3 servings)

*This recipes is from one of the grandma's, I can't remember which one!*

Raspberry Lemon Fruit Dip

1/2 cup raspberry reduced fat cream cheese spread (from 8 oz. container), softened
1/2 cup marshmallow creme
1 container (6 oz.) Yoplait original lemon burst yogurt (or 3 oz. lemon and 3 oz. raspberry)
Assorted fresh fruit

1. Mix cream cheese and marshmallow cream in medium bowl with wire whisk until smooth. Stir in yogurt.

2. Serve dip with fruit.

*This fruit dip was served at our friend's Josh & Lindsay Lillie's wedding*

Fruit Milk Shake

7-9 frozen strawberries
1/2 apple cut up
1 ripe banana
3/4 cup low fat or skim milk
1/4 tps. vanilla

Put all ingredients in blender and blend well, one serving.

Amish Breakfast Casserole

Cook together, then drain: 1 lb. diced bacon or sausage pieces, 1 medium onion, chopped.

Combine: 6 eggs, lightly beaten, 4 cups shredded hash browns (thawed), 2 cups shredded cheddar cheese, 1 1/2 cups cottage cheese (small curd), 1 1/4 cup shredded swiss cheese.

Stir in bacon mixture. Transfer to 13 x 9 inch baking dish. Refridgerate overnight. Remove from refrigerator first thing in the morning, at least an hour prior to baking. Bake uncovered 35o degrees for 35-40 minutes or until set and bubbly. Let stand 10 minutes, before cutting.

Yeild: 12 servings.

*Made for Christmas Brunch*

Jazzy Gelatin

Dissolve in a bowl: 1 pkg. orange gelatin, 2 cups boiling water.

Add: 1 cup. ice cubes, 1 can mandarin oranges (15 oz. drained), 1 can crushed pineapple (8 oz. drained) 1 can orange juice concentrate (6 oz. thawed)

Refrigerate overnight or until firm. Top with green grapes and garnish with fresh mint.

Yields: 12 servings

*Mom made this for Christmas brunch a few years ago.*

Winnie's Sour Cream Salad

1 cup pineapple chunks
1 cup tangerines
1 cup coconut
1 cup marshmallows
1 cup sour cream.

Drain fruits well. Combine ingredients and chill overnight.

Cream Cheese Frittata

This is a very yummy frittata that both Colin and I enjoy. We made it for brunch this christmas.

2 tsp. olive oil
2 oz. mushrooms, sliced
1 small red bell pepper, seeded, chopped into 1 inch pieces
1/2 small onion, finely chopped
1 small garlic clove, minced
3 large eggs
1/4 cup half and half
4 oz. reduced-fat cream cheese (1/2 bar), cubed
2 oz. cheddar cheese, shredded (1/2 cup)
2 slices white sandwich bread, cut into 1/2 inch cubes (1 cup)
coarse salt and pepper

1. Preheat oven to 350 degrees. Heat oili n small 8 inch oven-proof skillet over medium heat. Cook mushrooms, bell pepper, onion and garlic until almost tender, about 5 minutes. Transfer to bowl and let cool slightly. Reserve skillet

2. To mixture in bowl add eggs, half-n-half, cream cheese, cheddar cheese, bread, 1/2 tsp salt and 1/4 tsp pepper; stir until combined. There may be a few chunks of cream cheese remaining.

3. Pour egg mixture into reserved skillet; bake until set, about 30 minutes. Heat broiler, and broil until top is golden brown, 2 to 3 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Crustless Broccoli-Cheddar Quiche

butter 1 package (10 oz.) frozen broccoli florets (can use fresh broccoli as well)
1/2 cup half-and-half
3/4 cup shredded cheddar cheese
6 large eggs
1/8 teaspoon nutmeg
salt and pepper to taste

Preheat oven to 350 degrees. Butter four 8oz. ramekins (or a 9 inch pie dish); set aside.
Steam broccoli (I do this in the microwave for 1 minute), drain well; transfer to cutting board and coarsely chop.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheddar cheese.

Place ramekins on baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35-40 minutes.

Festive Fruit Muffins

1 cup fresh fruit, applesauce or jam
2 cups biscuit mix
2 Tbsp. sugar
1/2 cup soft butter
2/3 cup milk

Preheat oven to 400 degrees. Grease muffin cups lightly with shortening or spray. Combine biscuit mix, sugar and butter or margarine. Add milk all at once. Stir with fork into soft dough; beat 20 strokes. Place a tablespoon of dough in the bottom of each muffin cup. Top with 1 tsp fruit and 1 tsp brown sugar or 1 tsp jam. Drop 1 tablespoon of dough on top. Bake 20 minutes. Remove from tins when slightly cool. Makes 6 large muffins that kids LOVE.