International Patriotic Challenge
05-16-2012, 11:55 AM
#283
Senior Member
Join Date: Jun 2011
Location: England
Posts: 822
Originally Posted by works4me
Sorry, Muv, but barley leek soup trumps mashed potatoes.
Also, leeks keep well in the freezer. Wash them, drain them, slice them, and put them raw in a bag in the freezer and use them when you want. If you see a book recommend that they should be blanched, ignore it.
Leek applique (or is it lique appleeke?) finished today. Next is shamrock for Northern Ireland.
MissCountrygirl - if you want a sewing friend in England send me a message! Will you do a French quilt with a tricolor, fleur de lys and cock?
05-16-2012, 12:24 PM
#284
Power Poster
Join Date: Jul 2010
Location: SoCal
Posts: 11,900
Many years ago I made a leek pie. It was kind of like a quiche but made with leeks. It was very good!
It was kind of like this except I used just plain old cheddar cheese-
French Leek Pie
Ingredients
1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Nutritional Information
Amount Per Serving Calories: 365 | Total Fat: 26.8g | Cholesterol: 57mgPowered by ESHA Nutrient Database
It was kind of like this except I used just plain old cheddar cheese-
French Leek Pie
Ingredients
1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Nutritional Information
Amount Per Serving Calories: 365 | Total Fat: 26.8g | Cholesterol: 57mgPowered by ESHA Nutrient Database
Last edited by Annaquilts; 05-16-2012 at 12:27 PM.
05-16-2012, 12:54 PM
#285
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,701
Welcome YaYa!
Are you off camping with JeanieG? Have FUN!!
When you get home, get the PUPpy out, and show us some pics ... and we'll be there to cheer you on to the finish line!!!
JenniKy ... good recruitment job!!
Are you off camping with JeanieG? Have FUN!!
When you get home, get the PUPpy out, and show us some pics ... and we'll be there to cheer you on to the finish line!!!
JenniKy ... good recruitment job!!
05-16-2012, 01:33 PM
#287
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,701
Originally Posted by Muv
Are we going to have to start a leeks thread in the recipes section? Leek and Stilton flan anyone?
You do have my interest piqued with the Leek and Stilton combo as a Flan!!!!!!
05-16-2012, 02:21 PM
#288
Senior Member
Join Date: Jun 2011
Location: England
Posts: 822
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