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Beetroot and Leek Cream Soup

Beetroot and Leek Cream Soup

Beetroot is one of the healthiest veggies on the market, and now that it’s autumn, we recommend serving it as often as possible. It is an excellent source of potassium and magnesium, helping lower blood pressure and cholesterol. We’ve made a cozy soup using it as the main ingredient, along with leek and onion, and seasoned it with rosemary and cumin.

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Ingredients Needed for Beetroot and Leek Cream Soup

3 medium-sized beetroots
3 rosemary sprigs
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
1 onion, thinly sliced
1 medium-sized leek, thinly sliced
salt
pepper
double cream (optional)
walnuts (optional)

How to Make Beetroot and Leek Cream Soup

  1. Peel the beets and slice them into quarters. Add them in a baking dish.
  2. Season them with salt, pour a drizzle of olive oil, and add a few rosemary sprigs in between the beet quarters.
  3. Slide the tray into the oven for the next hour at 360 degrees F/180 degrees C.
  4. Heat a skillet over medium heat, add the butter and cumin seeds. Melt the butter and mix.
  5. Add the onion and cook it for 2 minutes. At the leek and cook for an additional 2 minutes.
  6. Blend the beetroot and mix it with 1 cup of water until smooth and creamy.
  7. Mix it with the cooked onion and leek mixture and season with salt and pepper.
  8. Whisk it until smooth and creamy.
Potato, Celery and Leek Cream Soup

Potato, Celery and Leek Cream Soup

You can serve this potato, celery and leek cream soup on these cool days of fall to warm you up! Plus, it’s got all the right spices, and it is topped with toasted almonds and sunflower seeds.

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Ingredients Needed for Potato, Celery and Leek Cream Soup

2 tablespoons of butter
1 celery stick, thinly sliced
1 leek, thinly sliced
2 bay leaves
2 rosemary sprigs
1 thyme sprig
3 potatoes, small dices
salt
pepper
1 teaspoon ground coriander
3 cups of beef stock
½ cup heavy cream
0.5 ounce almonds, ground
1 tablespoon sunflower seeds
1 teaspoon ground coriander

How to Make Potato, Celery and Leek Cream Soup

  1. Heat the butter in a skillet over medium heat.
  2. Add the leek, celery, and give it a good stir.
  3. Add the bay leaves, rosemary, and thyme.
  4. Give it a stir, and cook for 2 minutes. Remove the herbs.
  5. Add the diced potatoes and season with salt and pepper.
  6. Season with coriander and pour the beef stock.
  7. Cover with a lid and simmer for 25 minutes.
  8. After it’s done, move everything into a blender along with the heavy cream. Blend until smooth.
  9. Next, heat a skillet over medium heat, and add the almonds and sunflower seeds.
  10. Season them with coriander and give it a good stir.
  11. Toast the nuts for 2 minutes and use them to top the cream soup.
Shimeji Mushroom and Leek Risotto

Shimeji Mushroom and Leek Risotto

The sky is the limit when we think of risottos. That is because there are lots of ingredients that we can use as the star ingredient. For this recipe, we have chosen 2 not so common ingredients: shimeji mushrooms and leek. Serving them with the creamy risotto made the recipe absolutely delicious!

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Ingredients Needed for Shimeji Mushroom and Leek Risotto

1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
5 ounces of shimeji mushrooms
7 ounces of thinly sliced leek, green parts only
½ cup white wine
1 cup risotto rice
2 cups of vegetable stock
1 tablespoon heavy cream
¼ cup parmesan, shredded

How to Make Shimeji Mushroom and Leek Risotto

  1. Heat the vegetable oil and butter in a skillet over medium heat.
  2. Add the onion and cook until translucent.
  3. Add the shimeji mushrooms, leeks, and pour the wine. Give it a stir.
  4. Add the risotto rice.
  5. Gradually add the stock and cook, stirring frequently for 20-25 minutes.
  6. Add the heavy cream and shredded parmesan.
  7. Leave it on heat for 1-2 more minutes.
Potato and Leek Frittata

Potato and Leek Frittata

A new frittata recipe is always welcomed if you’re a fan of savory breakfasts like we are. And, with ingredients like potato, leek, and ricotta, this dish is also quite healthy. It has a low amount of fat, only a bit of ricotta, needed for a bit of creamy texture.

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Ingredients Needed for Potato and Leek Frittata

1 teaspoon olive oil
2 small potatoes, diced
1 small leek, white parts only, chopped
salt
6 eggs
3 ounces of ricotta

How to Make Potato and Leek Frittata

  1. Heat the olive oil in a cast-iron skillet over medium heat.
  2. Add the diced potatoes and leek. Cook for around 5 minutes, until leek is translucent.
  3. Preheat the oven to 430 degrees F/220 degrees C.
  4. Add the whisked eggs into the skillet and cover it with a lid. Cook for 2-3 minutes.
  5. Remove the lid and evenly spread the ricotta on the surface of the frittata.
  6. Slide the skillet into the oven for the next 10 minutes.
Creamy Leek and Potato Casserole

Creamy Leek and Potato Casserole

Looking for a creamy, filling, and nutritious dish? Try this leek and potato casserole. It has bacon and two types of cheese, which add plenty of richness and extra flavor to it!

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Ingredients Needed for Creamy Leek and Potato Casserole

3 potatoes, cubed
1 tablespoon olive oil
1 onion, diced
2 leeks, sliced
3 ounces of bacon, chopped
salt
pepper
¼ cup milk
1 tablespoon butter
1 teaspoon paprika powder
1 egg
1 ounce Gruyère cheese
3 ounces of low moisture mozzarella, shredded
fresh parsley, chopped

How to Make Creamy Leek and Potato Casserole

  1. Add water to a saucepan and bring it to a boil. Add the potatoes and boil them until they’re cooked through.
  2. Meanwhile, heat the olive oil in a skillet and add the onion and celery to it. Cook them, stirring often, until the vegetables soften.
  3. Add the bacon, season with salt and pepper, and cook further, on low heat.
  4. Drain the boiled potatoes. Make a soft puree, by blending the potatoes with milk and butter.
  5. Add the paprika and cooked leek mixture to the puree bowl. Stir to combine all.
  6. Add the egg, Gruyere cheese, half of the low moisture mozzarella, and the fresh parsley. Mix.
  7. Transfer the mixture to a ceramic baking pan, then top it with the remaining mozzarella.
  8. Move the tray to the oven and bake for the next 45 minutes at 380ËšF/190ËšC.
leek mushroom heavy cream stew with pork steak

Pork Steak With Saucy Leeks and Mushrooms

Classic doesn’t have to mean dull. Ok, pork steak may be nothing new to many of you, but we’re sure it goes very well with veggies and a creamy sauce. Therefore, we cooked leeks and mushrooms in heavy cream until we got the needed texture. At one moment in the process, we mixed the cooked steaks in there, too.

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Ingredients Needed for Pork Steak With Saucy Leeks and Mushrooms


For the pork:

1 pound pork neck, cut into 2 steaks
1 tablespoon vegetable oil
salt

For the stew:

1 tablespoon vegetable oil
1 leek, chopped
2 ounces of mushrooms, sliced
salt
½ cup heavy cream

How to Make Pork Steak With Saucy Leeks and Mushrooms

For the pork:
  1. Heat the vegetable oil in a skillet over medium heat, then cook the pork steaks on both sides until golden brown. Season with salt in the process.
For the side dish:
  1. Heat the vegetable oil in a skillet over low heat, add the leeks and stir, then the mushrooms, season with salt, and finally add the heavy cream. Cook and stir for 2-3 minutes or until it starts simmering, then add the steaks and cook and stir for 1-2 minutes more.
Quinoa Crusted Leek Pie

Quinoa Crusted Leek Pie

Sure, we all love pies, but we still have to take care of our diet. So, to let go of those pesky carbs, we recommend making the pie crust out of quinoa. Quinoa is packed full of protein and fiber, and it makes for a similar crust when served as a pie. We’ve made the pie with leek, tomato, and a bit of parmesan on top.

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Ingredients Needed for Quinoa Crusted Leek Pie

1 cup quinoa
½ cup almond flour
1 teaspoon cornstarch
pink himalayan salt
2 teaspoons of olive oil
1 egg
1 leek, green and pale green parts only
1 teaspoon thyme
2 garlic cloves, crushed
pepper
2 egg whites
¼ cup parmesan, shredded
1 tomato, sliced

How to Make Quinoa Crusted Leek Pie

  1. Preheat the oven to 360°F/180°C.
  2. Add the quinoa in a glass baking dish and slide it into the oven for the next 20 minutes. Don’t turn off the heat after it’s ready.
  3. Add half of it in a blender and blend it until smooth. Mix the 2 types of quinoa in a large bowl. Add the almond flour, cornstarch and a pinch of salt. Add 1 teaspoon of olive oil and 1 egg.
  4. Mix everything with a wooden spatula.
  5. Add the quinoa in a glass baking dish and press it well on the bottom and sides. You should obtain a thick layer of quinoa, about 1 inch (2.5 cm) thick. Slide it into the oven for the next 20 minutes. Don’t turn off the oven.
  6. Heat the remaining olive oil in a skillet over medium heat. Add the leek, thyme, garlic. Season with salt and pepper. Cook everything for 3 minutes.
  7. Add the leek in a large bowl. Mix it with egg whites with shredded parmesan.
  8. Add the mixture to the roasted quinoa. Evenly lay the tomato slices. Slide the tray into the oven for the next 20 minutes.

Creamy Chicken and Leek Pie

If you’re running out of ideas for dinner, this creamy chicken and leek pie should be the answer to all your prayers. Inside a warm, homemade dough you find a delicious and creamy filling made of chicken, leek, butter, and spices. It may take a bit to cook it, but in the end, it’s totally worth it!

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Ingredients Needed for Creamy Chicken and Leek Pie


For the dough:

2 cups of flour
6 ounces of butter
1 egg
¼ cup sour cream
1 tablespoon milk
salt

For the pie filling:

1 tablespoon butter
12 ounces of leek green and white parts, thinly sliced
2 tablespoons of flour
1 ½ cups of chicken stock
14 ounces of cooked chicken, shredded
2 tablespoons of sour cream
2 fresh rosemary
egg wash

How to Make Creamy Chicken and Leek Pie

  1. For the dough, grab a large bowl and add the flour, butter, egg, sour cream, milk, and a pinch of salt.
  2. Use your hands and mix until you obtain a smooth, golden-colored dough. If it seems too dry, you can add a bit more flour.
    Cover it with plastic foil and refrigerate for the next 20 minutes.
  3. Next heat a skillet over medium heat, add the butter in it and melt it. Add the leek and cook it for 1 minute.
    Add the flour and chicken stock. Season with salt, pepper, and bring to a boil.
    Add the chicken, sour cream, and rosemary. Cook for around 5 minutes, so the mixture thickens.
  4. Preheat the oven to 360°F/180°C.
  5. Next, take out the dough, place it on your wooden board and level it with a rolling pin. Slice it in halves vertically.
  6. Lay one half on the bottom of a 10 inches (25 cm) X 4 inches (10 cm) baking dish. Make sure the sides are also covered and slice off the extra dough. Pinch the bottom of the dough with a fork.
  7. Pour the mixture into the pan and cover it with the remaining half of the dough. Brush it with egg wash.
  8. Slide the tray into the oven for the next 45 minutes.

Turkey and Leek Soup

We’ve used leftover turkey for this soup, but you can easily replace it with chicken. Regarding the vegetables – changes aren’t that welcomed. The carrots and the leeks add sweetness and flavor to the soup, better than any other veggie.

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Ingredients Needed for Turkey and Leek Soup

1 tablespoon vegetable oil
3 ounces of leftover turkey
0.5 ounce ginger, thinly sliced
1 leek, white and pale-green parts only
1 carrot, thinly sliced
2 tablespoons of sweet corn
1 tomato, chopped
salt
2 cups of water
1 bouillon cube
1 tortilla wrap
2 garlic cloves
1 baby spinach

How to Make Turkey and Leek Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the turkey and ginger, and cook them for 1 minute.
  3. Add the leek, carrot, sweet corn, and tomato. Give it a good stir, and cook everything for 2-3 minutes.
  4. Heat the water in a saucepan over medium heat. Bring it to a boil and add the bouillon cube. Stir, and leave it on heat for 2-3 more minutes.
  5. Add the turkey and leek and simmer the soup for 15 minutes.
  6. Separately, thinly slice the tortilla. Rub garlic on both its sides.
  7. Serve the soup with tortilla.

Pan-Fried Chicken Strips With Leek and Olive Side

Do you want to try these pan-fried chicken strips with a leek and olive side? When cooked, the onions and leeks become sweet, that’s why you should add black and green olives, for a salty note.

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Ingredients Needed for Pan-Fried Chicken Strips With Leek and Olive Side

3.5 ounces of chicken breast, cut into stripes
2 tablespoons of vegetable oil
1 red onion, sliced
¼ leek, sliced
10 olives, black and green
3 tablespoons of vegetable stock
salt
pepper
seven spice powder
dried oregano

How to Make Pan-Fried Chicken Strips With Leek and Olive Side

  1. Heat the vegetable oil in a skillet.
  2. Add the chicken strips and fry them until golden and cooked through. Set the chicken pieces aside.
  3. Add the red onion into the skillet and cook until it softens.
  4. Add the leek and olives. Stir.
  5. Add the vegetable stock.
  6. Add salt, pepper, seven spice powder, and dried oregano by taste.
  7. Cook until the leek softens.
  8. Serve the chicken with leek side.

Turkey and Leek Curry

If you have some leftovers from last night’s hefty dinner, here is a nice way to enjoy them in a totally different dish. You can make this delicious Indian curry by adding the leftovers next to some mushrooms and leek. Add garam masala, ginger, and coconut milk to the curry, and enjoy its delightful flavors.

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Ingredients Needed for Turkey and Leek Curry

1 tablespoon vegetable oil
1 tablespoon garam masala
0.5 ounce ginger, shredded
6 mushrooms, thinly sliced
7 ounces of leftover turkey
1 leek, white and pale-green parts only, sliced
½ red chili, thinly sliced
¼ cup coconut milk
½ lime

How to Make Turkey and Leek Curry

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the garam masala, and ginger. Stir for 10 seconds.
  3. Add the mushrooms and leftover turkey, and cook them until browned. Add the leek, red chili, and coconut milk.
  4. Cook everything for 8-10 minutes, while stirring.
  5. Squeeze the juice of half a lime over the curry, mix and serve hot!

Ham, Leek, and Broccoli Quiche

The quiche is part of French cuisine, but it is without a doubt, famous all around the world. You can either serve it hot or cold, and it’s great for serving in just about any moment of the day. There are lots of ingredients that make a fabulous quiche, so, for today you can start with a simple combo, with smoked ham, leek, broccoli, and lots of delicious cheese.

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Ingredients Needed for Ham, Leek, and Broccoli Quiche

2 tablespoons of butter
1 red onion, thinly sliced
1 leek, thinly sliced, white and light-green parts only
thyme
1 spring onion, chopped
8 broccoli florets
3.5 ounces of smoked ham, cubed
salt
pepper
3 eggs, whisked
1 cup milk
½ cup cheddar, shredded
3 filo pastrys sheets
3 tablespoons of olive oil
½ cup mozzarella

How to Make Ham, Leek, and Broccoli Quiche

  1. Pour 2-3 cups of hot water in a large bowl. Add the broccoli and soak it for 5-6 minutes.
  2. Heat a skillet over medium heat. Add the butter and melt it. Add the red onion, leek, thyme, and spring onion and saute them for 5 minutes.
  3. Add the smoked ham, broccoli, and season with salt and pepper. Cook for 2-3 more minutes.
  4. Add the whisked eggs in a large bowl and mix them with milk, pepper, and Cheddar.
  5. Preheat the oven to 350°F/180°C.
  6. Grab a round baking tin, around 10 inches (25 cm) in diameter. Add a layer of filo pastry, gently pressing it into the corners. Top it with olive oil and thyme.
  7. Repeat layering the filo sheets until you’ve used all of them. Remove the excess filo and slide the tray into the oven for the next 3-5 minutes.
  8. Remove the tray from the oven, and top the base with the cooked mixture. Pour the egg mixture, and top with some extra shredded mozzarella.
  9. Slide the tray into the oven and bake it for the next 25-30 minutes.
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