Leek and mushroom curry

Leek and mushroom curry

To finish this spicy week, here is a quick curry recipe.

Ingredients - Serves 4

2 leeks, sliced
250g mushrooms, sliced
200ml soya cream (or coconut milk, but I am not a big fan of coconut)
2 tsp curry powder
1 TBSP chopped coriander
salt & pepper

2 cups of basmati rice

1 handful of cashew nuts


1. Fry the leek and mushrooms, add the spices, herbs and season to taste.

2. Meanwhile, cook the basmati rice.

3. Roast the cuts under the grill.

4. Serve into warm bowls, it is ready!

Carrot and leek quiche (multiseed pastry)

The amazing taste of this quiche comes from the unusual but yummy texture of the pastry for which I used the following ingredients:

100g plain flour
40g millet flakes
40g mixed seeds (poppy, crushed hemp, sunflower, pumpkin, linseed, millet)
80g margarine
3TBSP water

We used 2 big leeks and 4 carrots. Trave cut the veg into tiny bits which added to the great taste. Once fried, place the vegetables into the pastry case, cover with grated cheese, sprinkle with parsley and black pepper.

Mix 2 eggs with 150ml soya cream and pour over the filling. Cook in a 180 degrees-preheated oven for 20 minutes. Enjoy!

Leek and tomato timbales

This is what is on the menu tonight and it is fairly easy to make and can look impressive if well presented.

Serves 4 to 5 people:

90g cappellini or linguine
10g butter
1 TBSP olive oil
1 large leek, finely sliced
100g sun-dried tomatoes, rehydrated and chopped
1 TSP oregano
2 eggs, beaten
100ml single cream
1 TBSP Parmesan, grated

1. Cook the pasta. Drain and rince with cold water.

2. Heat half the butter and oil in a frying pan. Fry the leek until softened. Add the sun-dried tomatoes and oregano and cook for another 2 minutes.

3. Add the leekmixuture to the pasta. Stir in the beaten eggs, cream and Parmesan. Season. Divide between 4 to 5 ramequins.

4. Place the ramequins in a roasting tin with enough warm water to come halfway up their sides. Bake in a preheated oven for 30 minutes, until set.

5. Run a spatula around the edge of the ramequins, turn out the timables on to warm serving places and serve with a green salad or vegetables




Timbales poireaux-tomates

Pour 4-5 personnes :

90g cappellini ou linguine
25g beurre
1 c. soupe huile d'olive
1 gros poireau, coupé finement
100g tomate séchées, réhydratées et émincées
1 c. café origan
2 oeufs, battus
100ml créme fraiche liquide
1 c. soupe Parmesan rápé

1. Cuire les pâtes. Les égoutter puis rincer á l'eau froide.

2. Chauffer le beurre et l'huile d'olive. Y faire frire le poireau pendant 6 minutes. Y ajouter les tomates pendant 2 minutes.

3. Ajouter le mélange poireau-tomate aux pâtes. Y ajouter les oeufs battus, la créme et le Parmesan. Répartir dans des ramequins.

4. Mettre les ramequin dans un plat allant au four. Y verser de l'eau tiéde jusqu'á la moitié de la hauteur des ramequins et passer au four préchauffé pendant 30 minutes.

5. S'aider d'une spatule pour démouler les ramequins sur des assiettes préchauffées et servir avec une salade verte ou des légumes verts.