Thursday, November 19, 2009
Rainy Day Recipe
We're officially in the middle of a weather warning here, although it's not so bad right where we are. We did have to get the train to Lancaster yesterday as the roads were flooded, but no that isn't flooding in the picture, we were going across Morecambe Bay!
Times like this call for good food. Now, the recipe I made tonight could be described as 'wicked' or 'naughty' as there are some high fat ingredients in there. But I hate the habit of calling what's basically good, honest food by negative labels. Bad food is surely over-processed, low nutrition rubbish. Okay, so this food isn't something you should have every meal if you want to care for your heart, but every now and again, why not? Anyway, rant over, the recipe was inspired by a surfeit of leeks and potatoes, which suggested soup, then maybe dauphinoise potatoes. It's holy eye, so the amounts are very much guidelines:
LEEK AND POTATO BAKE
600g potatoes, sliced very thin
600g leeks, washed and sliced
300ml single cream
garlic and herb soft cheese (I used a round of Boursin)
grated cheddar cheese to top
a little milk if needed.
Melt a little butter in a saucepan and add the leeks. Stir, cover and leave to soften over a low heat for around 5 minutes.
Meanwhile slice the potatoes as thinly as you can and lightly grease an ovenproof dish.
Put a layer of potatoes into the dish. Crumble over about a third of the soft cheese, then a third of the leeks. Pour over a third of the cream.
Repeat this twice more. Add a little milk if you think more moisture is needed.
Top with cheddar cheese, cover dish with foil and bake in a medium oven for an hour and a half or so- until the potatoes are tender. Remove foil for the last 20 mins or so of cooking so that the top browns.
We ate ours with simple boiled carrots. Enjoy!