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Leek and Cottage Cheese Pie

Leek and Cottage Cheese Pie

Ingredients Needed for Leek and Cottage Cheese Pie

1 pound flour
5 ounces butter
2 eggs
½ cup yogurt
salt
1 tablespoon olive oil
1 leek, chopped
pepper
2 garlic cloves, crushed
1 pound cottage cheese
1 egg yolk, whisked

How to Make Leek and Cottage Cheese Pie

  1. Add the flour and butter (save 1 tablespoon for later) to the dough mixer bowl. Mix them until even using your hands.
  2. Add the eggs, yogurt, and salt to taste, then keep mixing using the dough mixer. Gradually add the water in the process. Mix until you have a dough.
  3. Seal the bowl with plastic foil and refrigerate for 30 minutes.
  4. Add the olive oil and the remaining tablespoon of butter to a pan over low heat.
  5. As the butter melts add the leek and stir. Season with salt and pepper and add the crushed garlic.
  6. Cook and stir until tender.
  7. Transfer the cooked leek to a bowl and add the cottage cheese. Season with salt and pepper and mix until even.
  8. Cut the dough into two almost equal halves.
  9. Flatten the bigger one using the rolling pin and use it to coat a flan pan. Trim the edges and prick holes using a fork.
  10. Bake for 10 minutes at 350⁰F/175⁰C, then fill it with the cottage cheese mixture.
  11. Flatten the second dough half and decorate it by stamping circles with an upside-down glass.
  12. Place it on top of the pie filling and coat it with the whisked egg yolk.
  13. Bake for 40 minutes at 350⁰F/175⁰C.

Don’t you feel the need for a good old flan pie? Well, we did, and this time, we used soft cottage cheese for the filling. It proved to be an excellent choice for pairing with the leek cooked in olive oil.

phyllo pastry recipes

Mushroom, Egg, and Leek Phyllo Pie

Ingredients Needed for Mushroom, Egg, and Leek Phyllo Pie

1 pound mushrooms, chopped
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons garlic, crushed
2 red onions, chopped
7 ounces leek, chopped
5 ounces Cheddar cheese, grated
⅓ cup melted butter
7 ounces phyllo sheets (some 5 sheets)
4 eggs, boiled

How to Make Mushroom, Egg, and Leek Phyllo Pie

  1. Crush the mushrooms in a blender.
  2. Melt 1 tablespoon of butter in a pan over low heat, then add 1 tablespoon of olive oil.
  3. Add the garlic and onion. Cook and stir until tender.
  4. Add the leek. Cook and stir for 15 minutes, then temporarily transfer to a bowl.
  5. Using the same pan, add the remaining butter and olive oil over low-medium heat.
  6. Stir in the mushrooms, then cook and stir for 10 minutes.
  7. Stir in the cooked leek and set aside.
  8. Lay 1 phyllo sheet on the baking tray and coat it with melted butter. Lay the next one on top and do the same. Do this with 4 sheets.
  9. Add 1/2 of the mushroom and leek mixture on the phyllo sheet stack and shape it into a rectangular layer 3-inch wide.
  10. Add the eggs on top and cover them with the remaining mixture. Roll.
  11. Coat the phyllo pastry roll with melted butter. Crumble the remaining phyllo sheet and use it to garnish the roll. Sprinkle with the remaining melted butter.
  12. Bake for 15 minutes at 340⁰F/170⁰C.

It’s been some time since we’ve last prepared a hearty phyllo pastry savory pie, so let’s fix that. We used a lot of mushrooms paired with leeks for this one. We put in boiled eggs and some cheese and wrapped everything with phyllo sheets. So, creamy and crunchy, everyone! Don’t overeat, though!

Sweet Potato and Leek Cream Soup

Sweet Potato and Leek Cream Soup

Ingredients Needed for Sweet Potato and Leek Cream Soup

2 sweet potatoes, cubed
2 leeks
water
salt
pepper
1 tablespoon butter
⅓ cup heavy cream

How to Make Sweet Potato and Leek Cream Soup

  1. Add the sweet potatoes and leek to a pot over low heat. Cover them with water and boil for 18-20 minutes.
  2. Season with salt and pepper. Stir in.
  3. Transfer to a blender and mash.
  4. Melt the butter in a pot over low heat. Add the vegetable mash, stir and season with pepper.
  5. Stir in the heavy cream. Serve warm.

Creamy and warming as only a cream soup can be. This is what you’ll get if you boil leek and sweet potatoes together, mash them, then cook them in butter and heavy cream. It’s vegetarian, it’s healthy, and do not miss it.

Leek Soup

Leek Soup

Ingredients Needed for Leek Soup

1 ounce butter
2 leeks, chopped
1 carrot, sliced
2 celery sticks, chopped
4 cups of vegetable stock
bay leaf
salt
pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

How to Make Leek Soup

  1. Melt the butter in a pot over low heat.
  2. Add the leek, carrot, and celery. Cook and stir for 3-4 minutes.
  3. Add the vegetable stock and bay leaf, season with salt and pepper. Simmer for 20 minutes. Occasionally stir in the process.
  4. Season with lemon juice and parsley, stir, then remove from heat. Serve warm.

Welcome to a 30-minute cook time vegetarian soup. It’s warming, healthy and oh, so leeky! Yes, the main ingredient is the mighty leek and we pair it with carrot, and celery. We’re going vegetarian here, so we use vegetable stock, then flavor everything with lemon and parsley.

Bacon and Leek Frittata

Bacon and Leek Frittata

Ingredients Needed for Bacon and Leek Frittata

8 ounces of uncured bacon strips, chopped
¼ leek, thinly sliced
8 eggs
⅓ cup organic parmesan, grated
½ teaspoon pepper
½ teaspoon of sea salt
1 tablespoon lemon juice
1 teaspoon thyme powder

How to Make Bacon and Leek Frittata

  1. Heat a skillet over medium heat and add the bacon. Stir-fry until crispy. Set aside.
  2. Turn the heat to low. Cook and stir the leek until tender using the same skillet. Set aside.
  3. Add the eggs to a bowl and whisk them. Add the parmesan and season with pepper, sea salt, and lemon juice. Add the cooked leek and mix.
  4. Transfer to an oven-proof pan, season with thyme powder, then add the fried bacon. Bake for 25 minutes at 350⁰F/175⁰C.

Make your breakfast count with a hearty and nutritious frittata, omelet’s Italian cousin. Fat and protein-rich, gluten-free, and low-carb, it’s the perfect day start for someone going on a Keto diet. Sharpen it a bit with lemon, flavor with thyme and share.

Nutty Leek and Potato Soup

Nutty Leek and Potato Soup

Ingredients Needed for Nutty Leek and Potato Soup

1 ½ tablespoons of coconut oil
2 small leeks, chopped
3 medium potatoes, cubed
3 cups of water
¼ cup cashews
1 cup almond milk
3 garlic cloves
¼ cup nutritional yeast
salt
½ teaspoon dijon mustard
½ teaspoon cumin powder
1 teaspoon white wine vinegar
¼ cup pumpkin seeds
fresh rosemary

How to Make Nutty Leek and Potato Soup

  1. Add 1 tablespoon of coconut oil to a cooking pot over low heat. As it melts add the leek and potatoes. Stir them in.
  2. Add the water and stir in. Cover with the lid and cook for 15 minutes. Set aside.
  3. Add the cashews, almond milk, garlic, yeast, mustard, cumin, and white wine vinegar to a blender. Season with salt and blend until smooth. Transfer to a bowl.
  4. Add the cooked potato mixture to the blender. Blend until smooth. Add the almond milk blend an mix a little more. Set aside.
  5. Melt the remaining coconut oil in a skillet over low heat. Add the pumpkin seeds and rosemary. Sautee them until the seeds start browning.
  6. Serve the soup garnished with fried pumpkin seeds. Optionally add some heavy cream, too.

This creamy leek and potato soup has “nuts” and “seeds” written all over it. It has coconut oil, it has cashews and it has almond milk. As for the garnishing, rosemary-flavored sautéed pumpkin seeds seemed to us like a glorious choice. Prepare to go nuts.

Pork and Leek Stir Fry

Pork and Leek Stir Fry

Ingredients Needed for Pork and Leek Stir Fry

1 tablespoon vegetable oil
1 pound pork tenderloin, thinly sliced
salt
1 teaspoon dried oregano
1 teaspoon dried thyme
pepper
1 leek, thinly sliced
¼ cup tomato sauce

How to Make Pork and Leek Stir Fry

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the pork tenderloin and season with oregano, thyme, salt, and pepper.
  3. Cook for 5-7 minutes.
  4. Add the leek and tomato sauce. Cook for an additional 2-3 minutes.

This dish puts together tender, delicious cuts of pork, next to flavorful sauteed leeks. It’s something simple and easy to make, that you can cook up for dinner. It’s ready in around 20 minutes, and it’s got lots of delicious flavors that come along with it.

Cheesy Leek Puff Pastry Pie

Cheesy Leek Puff Pastry Pie

Ingredients Needed for Cheesy Leek Puff Pastry Pie

7 ounces of puff pastry
1 tablespoon olive oil
1 large leek, sliced
1 spring onion, chopped
pepper
salt
lemon zest
4 eggs
salt
pepper
½ cup heavy cream
1 ½ cups of low moisture mozzarella, grated
2 ounces of white asparagus, cut into thin strips

How to Make Cheesy Leek Puff Pastry Pie

  1. Line an 8 x 4 x 1.5 inches cake pan with puff pastry sheet and trim the edges. Cover with a sheet of parchment paper and fill with dried beans. Bake for 25 minutes at 360⁰F/180⁰C.
  2. Heat the olive oil in a skillet over low heat. Add the leek and spring onion. Cook and stir for 30 seconds.
  3. Season with salt, pepper, and lemon zest. Cook and stir for 2 – 3 minutes. Set aside.
  4. Add the eggs to a bowl. Season with salt and pepper, add the heavy cream and whisk until even.
  5. Remove and discard the parchment paper and beans from the cake pan. Fill the crust with 1 cup of equally-spread grated mozzarella, add the cooked vegetables, and white asparagus strips.
  6. Pour the batter over them and top with the remaining mozzarella. Bake for 30 minutes at 360⁰F/180⁰C.

Serve this ultra-delicious puff pastry pie warm if you want to fully enjoy its flavors. The veggies packed in gooey mozzarella do their thing and together with the puff pastry make this irresistible. It’s creamy, it’s vegetarian and you have to try it now.

Grilled Chicken with Mushroom and Leek Cream Sauce

Grilled Chicken With Mushroom and Leek Cream Sauce

Ingredients Needed for Grilled Chicken With Mushroom and Leek Cream Sauce

Preparing the meat:

1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon pink Himalayan salt
pepper
1 tablespoon olive oil
6 ounces of chicken breast
3 fresh thyme sprigs

For the cream:

1 tablespoon vegetable oil
1 onion, diced
3 ounces of mushrooms
1 leek, white part only, thinly sliced
pink Himalayan salt
pepper
¼ cup white wine
½ cup heavy cream
fresh thyme
1 tablespoon fresh parsley, chopped

How to Make Grilled Chicken With Mushroom and Leek Cream Sauce

  1. Preparing the meat:
    Add the coriander, mustard, and fennel seeds to a grinding mortar, season with Himalayan salt and pepper, and grind. Add the olive oil and grind some more. Cover the chicken breast on both sides with this mixture using a kitchen brush. Grill it, making sure to add the thyme sprigs on each side by turning the meat over in the process. Set aside.
  2. For the cream:
    Heat the vegetable oil in a skillet over medium-low heat and cook the onion until tender. Stir continuously in the process.
  3. Add the mushrooms and stir-fry them until they start changing color. Add the leek, season with Himalayan salt and pepper, keep adding the white wine, heavy cream, thyme, and parsley while stirring. Cook for 1-2 minutes.
  4. Serve the meat with creamy sauce. You can garnish it with slices of radish, red cabbage, and lettuce leaves.

This high-protein dish combines the crisp-tender grilled, thyme-flavored chicken breast with a creamy mixture. Just cover it with the heavy cream, mushrooms, leek, and white wine sauce and enjoy all of the delicate flavors coming together beautifully.

mushroom and leek stuffed baked trout

Mushroom and Leek Stuffed Baked Trout

Ingredients Needed for Mushroom and Leek Stuffed Baked Trout

1 tablespoon olive oil
5 ounces of mushroom, chopped
1 leek, chopped
1 ounce butter
¼ celery root, chopped
1 teaspoon pink himalayan salt
pepper
1 teaspoon garlic powder
1 teaspoon chili flakes
1 teaspoon soy sauce
½ cup white wine
2 trouts

For garnishing:

3 lemon slices
5 ounces of red cherry tomatoes
5 ounces of yellow cherry tomatoes
1 tablespoon olive oil
salt
pepper
fresh parsley

How to Make Mushroom and Leek Stuffed Baked Trout

  1. Heat the olive oil in a saucepan over low heat and cook the mushrooms while stirring until they start changing color. Add the leek, butter, and celery root, season with Himalayan salt, pepper, garlic powder, and chili flakes, cook and stir for 1-2 minutes. Add the soy sauce and white wine, and stir more.
  2. Stuff the trout with the mixture and bind both fish with string to seal the stuffing into their cavities.
  3. Transfer the stuffed trout to a 10 x 5-inch baking dish, garnish with the halved lemon slices, cherry tomatoes, drizzle with olive oil, season with salt and pepper, and bake for 40 minutes at 350⁰F/175⁰C.
  4. Serve with some fresh chopped parsley.

The flavor of trout is unmistakable. You can always enhance it with a rich and appetizing stuffing. In this case, use leek, celery, and mushrooms, which you’ll flavor with soy sauce and white wine. Bake and enjoy.

Bacon and Parmesan Quiche with Creme Fraiche

Bacon and Leek Quiche

Ingredients Needed for Bacon and Leek Quiche


For the dough:

1 ½ cups of flour
3 ounces of cold butter
¼ cup cold water

For the filling:

1 tablespoon vegetable oil
2 garlic cloves, diced
4 ounces of bacon, chopped
1 fresh thyme, chopped
2 leeks, thickly sliced
3 ounces of spinach
3 eggs
½ cup parmesan, grated
salt
pepper
¼ cup crème fraîche
flour for dusting
butter for greasing

How to Make Bacon and Leek Quiche

  1. For the dough:

    Add the flour and cold butter cubes to a bowl. Mix using your hands until the mixture is finely crumbled and even.

  2. Add the cold water and continue mixing using a spatula, then knead until you have a dough.
  3. Wrap it in plastic and refrigerate for 60 minutes.
  4. For the filling:

    Heat the vegetable oil in a skillet over low heat, then add the diced garlic. Cook and stir until tender.

  5. Add the bacon and fresh thyme and stir for 30 seconds or so. Add the leek, stir a little, then cover with a lid and cook for 10 minutes.
  6. Add the spinach and stir for 1 minute more.
  7. Transfer to a bowl, add the eggs and mix using a spatula. Add the parmesan and mix more until even.
  8. Season with salt and pepper, mix, add the creme fraiche, then again mix until even. Set aside.
  9. Assemble the quiche:

    Dust the work surface with flour. Flatten the dough using your hands, then the rolling pin. Try to give it a circular form.

  10. Grease a flared pie pan with butter and line it with the flattened dough. Trim its protruding margins using a knife. Poke holes into the dough using a fork.
  11. Add a parchment paper on top of the pan and fill it with beans so that when baking it, the dough would preserve its form. Bake for 10 minutes at 360⁰F/180⁰C.
  12. Remove from the oven, discard the parchment paper with the beans, and bake again for 10 minutes at 360⁰F/180⁰C.
  13. Fill the crust with the cheesy vegetable mixture, spread it evenly, and bake again for 10-15 minutes at 360⁰F/180⁰C.

Ready for a crowd-pleasing quiche that’s going to make you dream of France? Fill this buttery crust with a cheesy bacon and vegetable mixture. Use tender leek and spinach as an extra filling and add crème fraiche to liven things up even more. It’s suitable for breakfast, lunch, and dinner, hot or cold!

Creamy Potato and Leek Soup

Creamy Potato and Leek Soup

Ingredients Needed for Creamy Potato and Leek Soup

2 tablespoons of butter
1 teaspoon vegetable oil
1 onion, chopped
1 leek, white and leek parts only
salt
pepper
3 medium-sized potatoes
2 cups of chicken stock
½ cup milk
3.5 ounces of greek yogurt
1 small red chili, thinly sliced
fresh dill (optional)

How to Make Creamy Potato and Leek Soup

  1. Heat a saucepan over medium heat and melt 1 tablespoon of butter in it.
  2. Add the vegetable oil, onion, and leek. Season with salt, pepper, and give it a good stir. Cook for 2-3 minutes.
  3. Add the potatoes, pour the chicken stock and milk.
  4. Cover it with a lid and simmer for 30 minutes.
  5. Take the saucepan away from the heat and the greek yogurt, remaining butter, and red chili.
  6. Blend everything until smooth.
  7. Serve with some fresh dill on top and a small drizzle of olive oil.

A nice creamy soup, perfect to warm you on a cold winter night. This soup is extra-creamy thanks to the starch of the potato, and the thick and savory Greek yogurt. To obtain maximum satisfaction serve it with a few croutons and a fiery red chili.

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