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Cover: The Gourmet Garden

Recipes with leeks

28May 12

Potato and Gruyère Cakes

Potato and Gruyère Cakes

These potato and Gruyère cakes are a satisfyingly filling starter that are sure to delight the whole family, young and old alike.  The tangy crème fraîche offsets the earthy flavour of the potatoes in just the right way, making for a true taste sensation.  For a sweeter presentation, try serving them with an added dollop of raspberry jam, or any other jam you like.  These were initially intended as an appetiser, but I have found they make for a great breakfast too.

If you are a fan of Indian food, you might want to try out this Malai Kofta recipe as well. They are special potato dumplings with cheese in a special gravy. The texture isn’t as delightfully crunchy as with my cakes, but the flavour of the gravy is amazing!

Potato and Gruyère Cakes
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 900g potatoes
  • 1tbsp olive oil
  • 2 medium leeks, white part only, cut in half lengthwise, washed and sliced
  • Salt and pepper
  • 2tsp minced garlic
  • 2 large eggs
  • 2tbsp Crème Fraîche plus extra to garnish
  • 100g Gruyère cheese, grated
  • 1.5tbsp flour
  • Oil for the frying pan
Instructions
  1. Place the potatoes in a pot of cold water and bring to the boil.
  2. Lower the heat and simmer, uncovered, until they are tender but not quite completely cooked, about 25 minutes.
  3. Drain and set aside to cool.
  4. When cool, peel and grate using a coarse hand grater, or a food processor.
  5. Heat the olive oil in a medium frying pan and add the leeks and a few pinches of both salt and pepper.
  6. Cook over medium heat until the leeks start to get soft, about 3 minutes.
  7. Add the garlic and cook for another minute. Add a little water if necessary to avoid having the leeks stick to the pan.
  8. In a mixing bowl, combine the leeks, potatoes, ½ teaspoon of salt and a pinch of pepper.
  9. Beat the eggs and crème fraîche together in a separate bowl and then mix into the potato mixture.
  10. Mix in the cheese and flour and stir well.
  11. Form the mixture into little cakes about 7 to 10 cm in diamater and about 1 cm thick.
  12. Cook in a well-oiled frying pan over medium heat until crisp and golden, about 5 minutes per side.
  13. Serve immediately with a dollop of crème fraîche.

 

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16Apr 12

Creamy Potato and Leek Soup

Creamy Potato and Leek Soup

This rich, creamy potato and leek soup is a classic French dish which can be served either hot or cold.  When served cold, the French call it vichyssoise, which certainly sounds a lot better than cold leek soup!  In any case, it’s equally delicious either way, even if the whipped cream, butter and milk probably do make it somewhat fattening.  If you’re on a diet, you can substitute the whipped cream for evaporated skim milk and either eliminate the butter or replace it with a bit of extra virgin olive oil.

It’s very important to make sure you don’t boil the soup after adding the cream, as this will cause it to curdle.  The same precaution needs to be taken when reheating.  This rule applies of course to any recipe with cream or milk.  For a vegan-friendly version, I imagine you can substitute the cream, butter and milk for soy or rice versions of the same, although I’ve never tried this, so I can’t guarantee the results.

 

What you’re going to need:

  • 3 medium-sized potatoes, peeled and thinly sliced
  • 3 medium-sized leeks, washed thoroughly and thinly sliced (do not use the tough, dark green part)
  • 1 litre vegetable broth
  • 300ml cold water
  • 125ml whipping cream (add up to an  extra 125ml of milk if you like your soup thin)
  • 2 tbsp. butter
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • chopped chives to garnish

What you have to do:       

 

  1. Combine the potatoes, leeks, vegetable broth, and water in a large heavy pot or saucepan.
  2. Cover the pot and bring to the boil over medium-high heat.
  3. Reduce the heat to a simmer and cook for 35 to 45 minutes, or until the vegetables are tender.
  4. Without draining off the broth, mash the vegetables in the pan with a vegetable (potato) masher until they are fairly smooth. (If they do not mash easily, the soup has not cooked long enough. In this case, let it simmer for 10 to 15 minutes longer.)
  5. Add the cream, butter, salt, and pepper.
  6. Heat the soup just to the boiling point, but don’t let it boil.
  7. Serve the soup in bowls and garnish with the chopped chives.

Note: If you want a bit of spice in your soup, try this pumpkin soup with curry and Garam Masala.

Preparation Time:  15 minutes

Cooking Time: 1 hour

Serves:  4

Difficulty: Easy

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