Cheesy Potato & Leek Soup with Wholemeal Bread Rolls

Cheesy Potato & Leek Soup with Wholemeal Bread Rolls

When it’s cold outside, snowing or raining, there is nothing better than a warm bowl of delicious and filling soup to comfort you from the inside out. I’m not overly adventurous with my soup choices, I tend to opt for tomato based soups most of the time, or butternut squash is also a regular choice. However, this Cheesy Potato & Leek Soup is definitely my favourite soup! It’s creamy, filling and full of cheese flavour. It is everything I’m looking for in a soup! I like it chunky, with the pieces of potato and leek intact, but you could also blitz this Cheesy Potato & Leek Soup into a puree. It’s a great vegetarian soup choice, and I’ve made it sucessfully with both cow’s milk and almond milk – as well as a half and half mix. I’ve also included a recipe for wholemeal rolls which go perfectly with soup and are great for dipping!

Jump straight to the recipe!

I started by making the bread rolls as they take longer. In a large bowl I stirred both flours, the yeast and salt together.

I added the luke warm water and oil and mixed to form a dough.

Then I put it in my stand mixer with the dough hook attachment and let it knead for 8 minutes.

Once it was done I placed it into an oiled bowl, covered it with cling film and put it in a warm place for 1 hour to rise.

After it was risen I knocked the air out of it on a floured mat, then using scales I divided the dough into 12 equal pieces. They weighed about 77g each.

I rolled each piece into a ball and place them onto lined baking trays. I covered them loosely with cling film and a tea towel and again left them for 1 hour to rise. Before baking I sprinkled some oats over the top.

They baked for 20 minutes in a hot oven and came out lovely and golden.

Meanwhile, while waiting for the bread to prove, I had been making the Cheesy Potato & Leek Soup. I sauteed the leeks and onion in a large pan using the oil and butter.

I added the flour and let it cook for a couple of minutes. Then I added the milk slowly, stirring to make sure no lumps of flour remained. Then followed the water, stock cubes and potato.

I let the Cheesy Potato & Leek Soup simmer for 15-20 minutes, until the potato pieces were soft. I made sure to stir it often so it didn’t catch on the bottom of the pan. When it was done I turned the heat off and stirred in the cheese. I then added salt to taste. My preference is to add 3 tsp, but you may like less depending on your preference.

Potato & Leek Soup

You can serve the Cheesy Potato & Leek Soup straight away, or once it is cooled down fully, you can store it in an airtight container in the fridge and heat up either on the hob or in the microwave. Apart from the cheese, if you use a low fat or plant based milk, this Cheesy Potato & Leek Soup is also pretty healthy without compromising on flavour.

Potato & Leek Soup

We absolutely love this Cheesy Potato & Leek Soup in my house, and it never lasts more than a couple of days. I’ve even eaten it for breakfast in the past! Whenever I have the time to make it it’s a real treat and it really is perfectly paired with the wholemeal bread rolls. They are so easy to make too, and I even snuck some seeds in there too without my partner noticing!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Friday hosted by Indfused.

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5 from 5 votes
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Cheesy Leek & Potato Soup

Servings 8

Ingredients

  • 2 tbsp Vegetable oil
  • Knob of butter
  • 3 Leeks sliced
  • 1 Medium onion diced
  • 75 g Plain flour
  • 4 Large jacket size potatoes (about 700g) peeled and diced
  • 1.2 litres Cow's milk or dairy free milk warmed in a pan
  • 1.2 litres Boiling water
  • 2 Vegetable stock cubes
  • 200 g Mature cheddar grated
  • 2-3 tsp Salt to taste

Instructions

  1. Add the oil and butter to a large pan (I use a jam making pan) and warm on a medium heat for a few minutes

  2. Add the sliced leeks and diced onion to the pan, and cook them for approx 8 minutes until soft

  3. Add the flour, stir it in and cook for 2 minutes

  4. Add the milk slowly, and stir between each addition to make sure no lumps of flour remain

  5. Add the boiling water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan

  6. When it is done, turn the heat off and stir in the cheese. It will melt into the soup

  7. Then added salt to taste. I like to add 3 tsp, but you may like less depending on your preference

  8. Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days

5 from 5 votes
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Wholemeal Bread Rolls

Servings 12

Ingredients

  • 250 g Strong white bread flour
  • 250 g Plain wholemeal flour
  • 7 g Sachet of fast action yeast
  • 1 1/2 tsp Salt
  • 50 ml Olive oil
  • 320 ml Luke warm water
  • 20 g Sunflower seeds optional
  • 15 g Linseeds optional
  • 10 g Oats optional

Instructions

  1. In a large bowl, stir the strong white bread flour, wholemeal flour, yeast and salt together. Make sure not to pour the salt directly over the yeast, add them on separate sides of the bowl

  2. Mix the oil with the luke warm water in a jug and pour into the flour mixture. Stir together until a dough forms

  3. Knead the dough by hand for 10 minutes on a floured surface, or put in a stand mixer with a dough hook attachment and leave it to knead for 8 minutes on a medium speed

  4. Place the kneaded dough into a large bowl that has been brushed all over on the inside with a light coating of olive oil. Cover the bowl tightly with cling film and put it in a warm place for 1 hour for the dough to rise

  5. Tip the dough out onto a floured surface and knead very briefly, just to knock the air out of it

  6. Using scales, divide the dough into 12 equal pieces. They should weigh approx 77g each

  7. Roll each piece into a ball and place them onto lined baking trays. Cover them loosely with cling film and a tea towel and leave them for 1 hour to prove

  8. Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Sprinkle some oats over the top of each roll, then bake for 20 minutes until golden. You know they are done when you tap them on the bottom and they sound hollow

  10. Store in an airtight container for up to 3 days

You can find more of my Savoury recipes by clicking here!

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Chestnut, Sage & Parmesan Palmiers

Chestnut, Sage & Parmesan Palmiers

It’s my first Christmas being fully vegetarian and a recent shopping trip taught me that vegetarian party food is not that easy to find. After wading through the meat and fish options, you’re pretty much left with only mozzarella sticks and vegetable spring rolls. If you want something a bit more interesting, but also super easy to make, these Chestnut, Sage & Parmesan Palmiers are a perfect canape option. Using ready made pastry and pre-prepared chestnut make this a quick and simple snack to prepare. They’re extremely moreish and I can assure you that meat eaters will love them too, plus they look really pretty!

Jump straight to the recipe!

To make the filling I mashed together the chestnut puree, sage, parmesan and salt.

I rolled out the pastry and spread the filling evenly all over it.

Then I rolled the pastry up from either side until it met in the middle.

I wrapped it up tightly and put it in the freezer for 15 minutes.

I sliced it up and laid the pieces out onto a baking tray.

Chestnut, Sage & Parmesan Palmiers

I baked them for 15 minutes until they were golden.

Chestnut, Sage & Parmesan Palmiers

The Chestnut, Sage & Parmesan Palmiers were absolutely yummy, the cheesy flavour and fragrant sage really come through and make you want more and more of these crispy treats!

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijakced By Twins, Bake of the Week hosted by Mummy Mishaps, Simple & In Season hosted by Feeding Boys & A Firefighter, and Fiesta Friday hosted by Cooking With Aunt JuJu and Life Diet Health.

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5 from 2 votes
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Chestnut, Sage & Parmesan Palmiers

Servings 18

Ingredients

  • 320 g Puff Pastry Sheet
  • 200 g Chestnut Puree
  • 50 g Parmesan
  • 2 tsp Dried sage
  • 1/2 tsp Salt

Instructions

  1. Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes

  2. To make the filling, mash together the chestnut puree, sage, parmesan and salt

  3. Roll out the pastry and spread the filling evenly all over it

  4. Roll the pastry up from either longest side until it meets in the middle

  5. Wrap it up tightly in baking paper and put it in the freezer for 15 minutes, meanwhile pre-heat your oven to 180C Fan/200C/375F/Gas Mark 6

  6. Take the pastry out of the freezer and slice it into pieces about 1cm thick, lay the pieces onto baking paper lined baking trays

  7. Bake them for 15 minutes until they are golden

  8. Serve warm. They can be eaten cold but the pastry won't be as crispy. They can be re-heated on the same temperature for 5 minutes

You can find more of my Savoury recipes by clicking here!

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Cheese, Marmite & Potato Pasties

Cheese, Marmite & Potato Pasties

When it comes to Marmite, I am a certified ‘lover’! I’m pretty sure I’ve loved it from birth as I can’t remember a time when I didn’t enjoy this salty spread. I once even took a jar on holiday with me as I was worried it wouldn’t be available abroad! With the nights drawing in and the air getting distinctly colder I’m craving hot, carb heavy food this month. These cheese, marmite & potato pasties certainly fit the bill. They are packed with comforting potato, sweet onion, tasty cheese and of course salty Marmite. All wrapped together in a crispy pastry shell! I’ve used homemade pastry, which is easy and quick to make, but of course you can use shop bought to save time. (And if you happen to be a ‘hater’ then you can leave out the Marmite too…!)

Jump straight to the recipe!

To make the pastry I rubbed the butter into the flour, then added the eggs and mixed it together until a dough formed. I wrapped it in cling film and chilled it for 30 minutes.

To make the filling I chopped up the onion and fried it for 5 minutes in a pan with some oil until it was soft. I diced up the potato into cubes no bigger than 1cm, then added them to the onion.

I poured in the grated cheese and the Marmite, and mixed everything together until the cheese and Marmite coated the vegetables. Then I took the mixture off the heat and left it to cool.

Using a rolling pin, I rolled out the pastry onto a mat dusted with flour, and I used an 8″ side plate to cut out rounds.

I spooned a generous amount of filling onto half of the circle, brushed the edge with beaten egg, then folded it over and crimped the edges with a fork. Using a silicone pastry brush, I brushed beaten egg all over the whole pasty, and cut two slits in the middle with a sharp knife.

I baked them on 180C Fan/200C/400F/Gas Mark 6 for 25 minutes until the pastry was golden all over.

Cheese, Marmite & Potato Pasties

Wow, I absolutely loved these cheese, marmite & potato pasties, I have to admit, I ate more than my fair share! I just can’t resist cracking through the crispy golden pastry to get to that savoury filling. Personally, I would add more Marmite, so if you like it strong like I do, whack a bit more in there!

Cheese & Marmite Pinwheel Biscuits

Cheese & Marmite Scones

If you liked these cheese, marmite & potato pasties, try some of my other yummy Marmite recipes!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking with Aunt Juju and Spades, Spatulas & Spoons.

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5 from 2 votes
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Cheese, Marmite & Potato Pasties

This recipe make four large pasties, if you cut the rounds smaller you'll get more pasties but they'll be smaller. Or double the recipe for 8 large pasties!

Servings 4

Ingredients

For the pastry

  • 350 g Plain flour plus extra for dusting
  • 170 g Butter or baking spread
  • 2 Eggs
  • 1 Beaten egg for glazing

For the filling

  • 2 Medium white potatoes diced into cubes no bigger than 1cm
  • 1 White onion chopped
  • 1 tsp Vegetable oil for frying
  • 120 g Mature cheddar grated
  • 1 heaped tbsp Marmite

Instructions

  1. To make the pastry rub the butter into the flour in a large mixing bowl until it resembles breadcrumbs

  2. Add the eggs and mix it together until a dough forms. Wrap the ball of pastry in cling film and chill it in the fridge for 30 minutes

  3. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  4. To make the filling, fry the chopped onion in the vegetable oil for 5 minutes in a pan

  5. Add the potato, Marmite and cheese, and stir everything together until it's all coated with the Marmite, take the mixture off the heat and leave it to cool

  6. Roll out the pastry onto a mat or work surface dusted with flour, for large pasties use an 8" side plate or cookie cutter to cut out rounds

  7. Spoon a generous amount of filling onto half of the circle, brush the edges with the beaten egg, then fold it over and crimp the edges with a fork

  8. Place the pasty onto a lined baking tray and brush more beaten egg all over the whole pasty, then cut two small slits in the middle with a sharp knife

  9. Bake them for 25 minutes or until the pastry is golden all over, you can lift them up gently to check the pastry underneath is cooked through

  10. Serve hot, or allow to cool and re-heat

You can find more of my Savoury recipes by clicking here!

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Butternut Squash, Leek & Stilton Tart

Butternut Squash, Leek & Stilton Tart

I’m a huge fan of an easy and tasty meal that can be rustled up quickly after a long day at work. This butternut squash, leek and stilton tart is a healthy and delicious option for a weeknight meal. I’ve used ready made pastry and frozen pre-prepared butternut squash to make this tart even more simple to put together. You can also be safe in the knowledge that you’re feeding your family a nutritious meal. Both leeks and butternut squash are great sources of vitamins and minerals.  I like to serve this savoury tart with salad and potato wedges, but there are lots of other options too such as extra veggies or sweet potato fries. It’s a great way to use up leftover stilton! If you’re not a stilton fan you can use regular mature cheddar, or any cheese that melts well.

Jump straight to the recipe!

I started by chopping the onion, garlic and leeks, I added them into a pan with the warmed oil and butter inside. I cooked them on a low heat until they were soft, then set them aside.

I used pre-chopped frozen butternut squash, but you can also use fresh. I mixed the cubes of squash with a drizzle of vegetable oil and 1 tsp sage in a bowl.

I’d left the pastry at room temperature so I rolled it out onto a baking tray. I covered it with the leek mixture, leaving a 1-2cm border all around the edges.

Then I added the butternut squash, and crumbled the stilton all over. I brushed the milk around the edges.

I baked the tart for 25 minutes until it was golden and bubbling.

butternut squash, leek and stilton tart

It looked so attractive with the orange hue of the squash scattered all over the tart, and the cheese lusciously melted into the leeks. I do love a good bit of crispy pastry too, the golden edges on the tart are calling my name! It’s positively packed with flavour, from the strong cheese and the earthy sage, to the delicate leeks and sweet squash.

butternut squash, leek and stilton tart

You can store the butternut squash, leek and stilton tart in the fridge and re-heat it the next day so it can cover multiple meals. That is, as long as your family aren’t demanding seconds like mine were!

       

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Recipe of the Week hosted by A Mummy Too, Eat Your Greens hosted by Allotment 2 Kitchen and The Veg Hog, and Fiesta Friday hosted by Food Eat Love and Curry & Vanilla.

butternut squash, leek and stilton tart

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5 from 4 votes
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Butternut Squash, Leek & Stilton Tart

Servings 6

Ingredients

  • 375 g Pre-made puff pastry sheet
  • 3 Leeks Chopped
  • Half a Large white onion Chopped
  • 2 cloves Garlic Chopped
  • 1 tbsp Vegetable oil
  • 1 tbsp Butter
  • 250 g Butternut squash (fresh or frozen) Cubed
  • 1 tsp Dried sage
  • 150 g Stilton
  • 1 tbsp Milk

Instructions

  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6. Take the pastry out of the fridge, un-package it but don't unroll it yet

  2. Warm the oil and butter in a pan on a low heat then add the onion, garlic and leeks. Cook them on a low heat until they are soft, then set them aside

  3. Mix the cubes of squash in a bowl with a drizzle of vegetable oil and the sage until they are fully coated

  4. Roll the pastry out onto a baking tray, if it doesn't come with baking paper make sure the tray is lined with it

  5. Pour the leek mixture onto the pastry, leaving a 1-2cm border all around the edges

  6. Add the butternut squash, and crumble the stilton all over

  7. Brush the milk in the empty border of the pastry all around the edges

  8. Bake the tart for 25 minutes until it is golden and bubbling

  9. Serve hot, or allow to cool, refrigerate and re-heat as desired

You can find more of my Savoury recipes by clicking here!

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Onion Chutney & Cheese Swirl Bread

Onion Chutney & Cheese Swirl Bread

I am a cheese addict, I probably eat it every day in one form or another. One of my favourite ways to enjoy cheese is in a sandwich with pickle; the creamy cheese against the sour pickle creates an explosion of flavour that I just can’t resist! A friend of mine gifted me some homemade onion chutney at Christmas and I’ve had the idea to combine it with cheese in a bread for ages, and I finally found the time to make this Onion Chutney & Cheese Swirl Bread. Of course you can use shop bought chutney, but if you would like to make your own the recipe she used is this red onion chutney.

Jump straight to the recipe!

To make the dough I stirred together the flour, yeast and salt. I added the water and oil and brought it together into a dough, then I kneaded it for 5 minutes in my stand mixer with the dough hook attachment.

I left it to rise for 1 hour in a warm place.

I rolled the dough out onto a floured surface into a rectangle shape.

I spread the whole jar of onion chutney out all over the dough.

Then I sprinkled over the cheese – I used mature cheddar.

I rolled the doll up into a sausage shape, then sliced it into rolls and arranged them in a lined traybake tin.

I left them to rise again in a warm place for 30 minutes.

Then I brushed them with olive oil and sprinkled over the remaining cheese.

I baked them for 25 minutes until golden all over. As the chutney has sugar in it, it did darken quite a lot, but it didn’t affect the taste at all.

Onion Chutney & Cheese Swirl Bread

This Onion Chutney & Cheese Swirl Bread was so delicious! The tangyness of the onion chutney comes out strongly and every bite is packed with flavour. The bread baked beautifully and was really soft and springy.

Onion Chutney & Cheese Swirl Bread

We really enjoyed eating this Onion Chutney & Cheese Swirl Bread with soup, and also as a cheeky snack!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking With Aunt Juju and Herbs, Spices & Traditions.

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5 from 3 votes
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Onion Chutney & Cheese Swirl Bread

Ingredients

  • 500 g Strong white flour plus more for dusting
  • 1 tsp Salt
  • 7 g Sachet fast action yeast
  • 1 tbsp Olive oil plus more for glazing
  • 300 ml Luke warm water
  • 200 g Jar of onion chutney
  • 100 g Mature cheddar grated

Instructions

  1. To make the dough put the flour, yeast and salt into a mixing bowl - make sure to put the salt and yeast on seperate sides of the bowl

  2. Add the water and oil and bring it together into a dough, then knead it for 5 minutes in a stand mixer with the dough hook attachment, or for 10 minutes by hand

  3. Put the dough into an oiled bowl and cover with cling film. Leave it to rise for 1 hour in a warm place

  4. Roll the dough out onto a floured surface into a rectangle shape approx 40cm long by 30cm wide

  5. Spread the whole jar of onion chutney out all over the dough

  6. Sprinkled over the cheese - leave about a quarter in the bowl for later

  7. Roll the doll up into a sausage shape, then sliced it into rolls and arrange them in a lined 12" x 9" traybake tin

  8. Leave them to rise again in a warm place for 30 minutes, meanwhile pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Brush them with olive oil and sprinkle over the remaining cheese

  10. Bake them for 25 minutes until golden all over. As the chutney has sugar in it, it will darken, but don't worry it's not burnt!

  11. Enjoy warm from the oven, or leave to cool. Serve with salad or soup

You can find more of my Bread recipes by clicking here!

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Treat Petite May 2016 – Round Up

Treat Petite May 2016 – Round Up
I hope you’ve all been enjoying the weather recently, it certainly has been picnic weather! This
month’s Treat Petite theme was ‘Picnic Treats’ and we’ve had a fabulous selection of sweet and savoury treats that are all bound to make your picnic special. Do check out the blogs below if you like the look of their
recipes! Head on over to Cakeyboi for June’s theme which is now open.

Cinnamon Donuts – Baked Not Fried by Coffee & Vanilla, a healthier version of these tasty treats.

Asparagus Tarts with a Pesto Surprise by Tin & Thyme, they are made with wholemeal pastry and goose eggs.

Nutella Stuffed Chocolate Strawberry Cupcakes by Kerry Cooks, a decadent diet-breaking treat!

Chocolate & Vanilla Cupcakes by Elizabeth’s Kitchen Diary, she made these for her husband after he collected her from a gin tasting session!

Ferrero Rocher Cupcakes by Caroline Makes…, each cupcake has a Ferrero Rocher baked inside it as well as one on top!

Mexican Cheese Twists by Charlotte’s Lively Kitchen, they are made with Old El Paso sauce and look perfect for dipping!

Amazing Jaffa Cake Cupcakes by Caroline Makes…, improving cupcakes once again Caroline adds a jaffa cake both inside and on top of these stunning treats!

Mini Chicken, Leek and Mushroom Pies by From Plate To Pen, Sarah loves picnics and says that these pies are delicious hot or cold.

Crunchie Rocky Road Bars by Maison Cupcake, are an easy bake recipe perfect for baking with kids, although I’m sure adults will equally enjoy them too!

Chocolate Oat & Banana Nut Muffins by Farmersgirl Kitchen, the muffins are packed with healthy ingredients like oats, coconut oil, bananas and nuts.

Cheese, Sundried Tomato & Pesto Scones by The Baking Explorer, aka me! I loved these savoury scones, they were incredibly moreish and full of flavour.

Ava’s Mint Choc-Chip Daisy Cupcakes by Only Crumbs Remain are beautifully decorated to represent pink daisies nestled in green grass.

Croque Madame Muffins with Asparagus by Only Crumbs Remain are great for picnics and packed lunches, I think they sound delicious!

Homity Pies by Green Gourmet Giraffe are a classic vegetarian recipe from the ’70s, and they have definitely stood the test of time.

Chocolate Chocolate-Chip Scones with Nutella Mascarpone Cream and Roasted Caramalised Hazelnut Crumbs (Gluten Free) by The Gluten Free Alchemist, excuse me while I drool for a moment! Kate made these as a comfort bake and I think they would lift anyone’s spirits.

Mini Frittatas by Searching For Spice are a healthy snack filled with mushrooms, asparagus and goats cheese.

Mini Victoria Sandwiches by Cakeyboi my Treat Petite co-host sent over a past bake from his blog that is perfect for picnics, tiny cake sandwiches! I could easily inhale a few of these!

Blackberry Mini Bundts by Baking Queen 74 are made with fresh blackberries picked from a local farm.

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Cheese, Sundried Tomato & Pesto Scones

Cheese, Sundried Tomato & Pesto Scones
We had a bit of sunshine in Manchester last week. As we don’t get it very often I always feel a social pressure to get out there and spend time in the sun, sit in a beer garden, enjoy it while it lasts etc. Well folks, I don’t like being out in the sun. That’s right! I’m ginger and pale, and sunshine is not my friend. Don’t get me wrong, sunshine is beautiful! It makes the world look so pretty, and I’ll quite happily gaze at the beautiful sunlit world… (through sunglasses while sitting in the shade). I always feel like a minority when I dare to voice this opinion, and I probably am, but I enjoy sunny days in my own way and I’m happy with that. Sometimes you just have to go with how you feel and what makes you comfortable, no matter what everyone else is doing. Making these Cheese, Sundried Tomato & Pesto Scones and drinking cold cider in my flat with the windows open is how I chose to enjoy a sunny day recently. They are a combination of some of my favourite savoury flavours and to me they scream summer. They would be great at a picnic out in the sunshine…if you enjoy that kind of thing!

In a bowl I whisked together 100ml milk, 70g pesto and 1 egg.

In a second bowl I mixed together 250g self raising flour, 1 1/2 tsp baking powder and a pinch of salt.

I added 150g grated mature cheddar and 60g sundried tomatoes. I used kitchen towel to soak the oil from the tomatoes first then cut them up using scissors.

I poured the pesto mixture into the flour and made a dough. I patted it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it’s all used up.

I placed the rounds onto a lined baking tray and brushed them on top with beaten egg.

I baked them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they were golden brown.

The scones are extremely moreish and perfect warm with butter! They also pack up great for on the move, lunches and picnics. The pesto really comes through and is a perfect match for the cheese, and the sundried tomatoes add extra fruity flavour. I’d love to try these with chutney on and even more cheese!

I’m entering these into myself and Cakeyboi’s blogging challenge Treat Petite, this month’s theme is Picnic Treats.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

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Cheese, Sundried Tomato & Pesto Scones

Ingredients

  • 100 ml Milk
  • 70 ml Pesto
  • 2 Eggs
  • 250 g Self raising flour
  • 1 1/2 tsp Baking Powder
  • A pinch of Salt
  • 150 g Mature cheddar grated
  • 60 g Sundried tomatoes

Instructions

  1. In a bowl whisk together the milk, pesto and 1 of the eggs
  2. In a second bowl mix together the self raising flour, baking powder and salt
  3. Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Add them along with the mature cheddar to the flour and mix
  4. Pour the pesto mixture into the flour and make a quick dough. Pat it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used up
  5. Place the rounds onto a lined baking tray and brush them on top with beaten egg
  6. Bake them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they are golden brown
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Butternut Squash, Leek & Ricotta Lattice Pie

Butternut Squash, Leek & Ricotta Lattice Pie
Did you know that 75% of people eat pie once a month? You can’t beat a good pie, and I’m certainly a fan. Pastry is made with such basic ingredients, but when cooked it becomes so crispy and delicious. This week is British Pie Week and the only way to celebrate is to make yourself some pie! I chose this vegetarian Butternut Squash, Leek & Ricotta Lattice Pie option from the Jus Rol website, and they kindly supplied me with the pastry. It was a tough decision as their website is filled some seriously drool worthy pies, tarts, and other pastry goodness! There is a lot of debate over what makes a pie – is a pastry lid acceptable, or does it have to have a bottom and sides too? I personally think it needs to be encased in pastry! Let me know your thoughts!

Jump straight to the recipe!

I started by chopping up butternut squash into chunks and putting in a roasting tray with a good drizzle of oil. They roasted in the oven for 15 minutes.

I then added chopped leeks, a little more oil, and cooked for 20 more minutes. Once done, I put them in a bowl and left them to cool down completely.

I used a 500g block of Jus Rol shortcrust pastry for this pie. I also picked up a couple of the ready rolled puff pastry sheets as I like to make quick and simple tarts with them – they make a very tasty weeknight dinner.

Then I rolled out 350g of the pastry on some cling film.

I placed the pastry in a pie tin, and trimmed the edges, leaving a little overhang. I blind baked it for 15 minutes with baking beans, then a further 10 minutes without.

To the cooled squash and leek I added ricotta, parmesan, dried sage and nutmeg.

I filled the pastry base with the filling.

Then I rolled out the rest of the pastry and cut out strips, and made a lattice top by weaving them together.

I brushed all around the edge of the pastry with beaten egg, then put the lattice on top and trimmed the edges. I pressed the lattice down to the edge of the pie, then brushed more beaten egg all over the pastry top.

It baked it on 180C/350F/Gas Mark 4 for about 35 minutes until it was golden brown. This Butternut Squash, Leek & Ricotta Lattice Pie was the perfect beginning to British Pie Week. Myself and my boyfriend really enjoyed the crisp buttery pastry, and the hearty filling. I’ll definitely make this Butternut Squash, Leek & Ricotta Lattice Pie again!

       

I’m linking this up to Food Year Link Up hosted by Charlotte’s Lively Kitchen, Tea Time Treats hosted by Hedgecombers, Meat Free Mondays hosted by Tinned Tomatoes, Cooking With Herbs, hosted by Lavendar & Lovage, and Cook Once Eat Twice hosted by Searching For Spice.

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Butternut Squash, Leek & Ricotta Lattice Pie

Servings 6

Ingredients

  • 2 Butternut squash small-medium sized
  • 3 Leeks
  • 2 tbsp Oil
  • 500 g Ricotta
  • 100 g Parmesan
  • 500 g Jus Rol shortcrust pastry
  • 3 tsp Dried sage
  • A pinch of Nutmeg
  • 1 Egg beaten

Instructions

  1. Pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5

  2. Peel the butternut squash and chop into chunks, toss them in 1 tbsp of the oil and place into a roasting tray or onto a baking tray. Roast them for 15 minutes

  3. Meanwhile, chop up the leeks and toss them in 1 tbsp oil. Remove the tray with the butternut squash from the oven and add the leeks to the tray. Roast for 20 more minutes

  4. Once done, put the roasted leek and squash in a bowl and leave them to cool down completely

  5. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4

  6. Roll out 350g of the pastry on some cling film or a floured surface
  7. Line the tin with the pastry and trim the edges, leaving a little overhang. Prick with a fork all over

  8. Line the pastry with baking paper and add baking beans or dried rice, bake for 15 minutes, then remove the paper and baking beans/rice, and bake for a further 10 minutes

  9. To the cooled squash and leek add the ricotta, parmesan, dried sage and nutmeg. Fill the pastry base with the filling
  10. Roll out the rest of the pastry and cut out strips. Make a lattice top by weaving them together. Brush all around the edge of the pie with beaten egg, then put the lattice on top and trim the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the pastry

  11. Bake the pie for 35 minutes until it is golden brown all over and bubbling

You can find more of my Pie recipes by clicking here!

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Leftovers Savoury Bread Bake

Leftovers Savoury Bread Bake
I am always looking for ways to use up leftovers as food waste is something I really can’t stand. Did you know that we throw away 7 million tonnes of food every year? Reducing food waste not only helps the environment, but it helps your bank account too! We’re so lucky to have access to food whenever we need it that most people forget it isn’t like that everywhere in the world. So, I think it’s really important to try not to waste any of it. Joseph Joseph and Love Food Hate Waste have joined forces against food waste this month and in order to help with their campaign I’ve created this Leftovers Savoury Bread Bake, which you can fill and flavour with a variety of leftovers. This Leftovers Savoury Bread Bake will also easily feed a family of four.

Jump straight to the recipe!

I love Joseph Joseph’s Nest Storage Set for storing leftovers in. They are space saving in your cupboard when they are not filled with leftovers as they all stack into each other. They come in sizes perfect for taking your lunch into work, storing cupcakes and biscuits or of course any leftovers in the fridge! Plus they’re colour coded so you can quickly match up the tubs to their lids.

The leftovers I had in my fridge were half an onion, a red pepper and about 8 cherry tomatoes. You could also put other veg in this like mushrooms, leeks, courgettes or aubergine. And if you’re a meat eater, any leftover meat like chicken, chorizo or ham would work well. I pre-cooked my onion and pepper in some olive oil and garlic. I’d advise pre-cooking any veg you decide to use.

I sliced 5 slices of bread into diagonals, buttered each one, and arranged them neatly in my dish. I used my Berndes 27x18cm dish. The crust of the loaf is perfect for this recipe and often gets leftover.

I whisked up eggs, semi skimmed milk and double cream. If you don’t want to add the cream, just replace it with more milk. I also added mixed herbs and salt. You can add your favourite spices or herbs to flavour this to your taste.

I spooned the cooked veg in between and around the slices of bread, I then added the cherry tomatoes which I sliced in half.

I poured the egg mixture into the dish and left it to soak into the bread for 5 minutes.

Finally I sprinkled over mature cheddar, and popped it into the oven on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes.

I left it for 10 minutes or so, as it sets better together, a bit like a lasagne. Then I dug in! This Leftovers Savoury Bread Bake is great served with salad, fresh spinach or any green veg like broccoli.

Leftovers Savoury Bread Bake

The Leftovers Savoury Bread Bake was so yummy! I loved the soft eggy bread and vegetables, but then the crispy cheesey topping was equally as satisfying. This Leftovers Savoury Bread Bake is a fabulous way to use up lots of different types of leftovers and feed hungry family and friends!

      

I’m entering this bake into Simply Eggcellent, hosted by Belleau Kitchen. This month’s theme is anything goes! And into the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary. And this month’s Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food 4 All. And Extra Veg hosted by Utterly Scrummy and Fuss Free Flavours.


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Leftovers Savoury Bread Bake

Ingredients

  • 1/2 an Onion
  • 8 Cherry tomatos
  • 1 tbsp Olive oil
  • 2 cloves of Garlic
  • 1 Red pepper
  • 5 slices of Bread
  • Butter
  • 4 Eggs
  • 500 ml Semi skimmed milk
  • 50 ml Double cream
  • 1 tsp Mixed herbs
  • 1 tsp Salt
  • 75 g Mature cheddar

Instructions

  1. Dice up then fry the onion, garlic and pepper in the olive oil
  2. Slice the into diagonals, butter each piece, and arrange them neatly in a 27x18cm dish
  3. Whisk up the eggs, milk and double cream. Add the mixed herbs and salt
  4. Spoon the cooked veg in between and around the slices of bread, then slice the cherry tomatoes in half and add them too
  5. Pour the egg mixture into the dish and leave it to soak into the bread for 5 minutes
  6. Sprinkle over the mature cheddar, and pop it into the oven on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes

You can find more of my Savoury recipes by clicking here!

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Brie, Leek & Onion Quiche

Brie, Leek & Onion Quiche
Ever since I saw Nancy Birtwhistle at the BBC Good Food Show I’ve wanted to try out her recipe for a Sage & Onion Tart. As luck would have it, Christmas left me with some onions that needed using up. It also left me with leeks and brie, so I decided to add those in too because yum! This is a great recipe because it’s easy to make, it’s low cost, a vegetarian friendly dish, and it makes a delicious lunch or dinner. I ate it cold with salad and sweet potato fries, but you could also serve it hot, either way you’re going to enjoy a tasty meal!

I recently got sent this quiche tin from Boswells & Co, who are a large department store in Oxford. The tin is the 20cm Masterclass Crusty Bake Quiche Tin, which has holes all over it to allow moisture to escape and ultimately aid you in avoiding the dreaded soggy bottom! It’s also non stick and comes with a 20 year guarantee, so they must be pretty confident about it’s long lasting ability.

I started by making the pastry. I didn’t follow Nancy’s recipe as I have my own pastry recipe that always works for me. I rubbed 85g butter into 175g plain flour, then added 1 egg.

I combined the mixture until it came together into a dough. I wrapped it in cling film and chilled it in the fridge while I got on with preparing the filling.

I made less filling than Nancy too as the Masterclass tin is 20cm and Nancy’s recipe was for a 22cm tin. I cooked a 525g mixture of leek and onion (use whatever you have, I had 2 onions and 1 leek) in a pan on a medium heat along with 2 tbsp of butter, 1/4 tsp allspice and a pinch of salt. Once the onions and leeks were soft I took them off the heat to cool slightly.

In a bowl I whisked up 3 eggs, 1 tbsp parmesan and 95ml single cream.

In a food processor I whizzed up the cooked onions and leeks along with 100ml single cream.

I added the onion mixture to the egg mixture, and then added 1 tbsp freshly chopped sage leaves.

 

I set the filling aside while I rolled out the pastry between two sheets of cling film. This stops your pastry from drying out, and saves on cleaning up all that flour from the work surface!

I lined the tin and trimmed the edges.

I baked the pastry case for 10 minutes on 200C/400F/Gas Mark 6 with baking beans. Nancy had a great tip about screwing the baking paper into a ball then flattening it out first, as it’s easier to line the tin with it once it’s been wrinkled.

I removed the baking paper and beans and baked the pastry case again for 7 minutes at the same temperature.

I filled the pastry case with the filling, then arranged slices of brie on top and sprinkled with some more fresh sage. I baked this on 180C350F/Gas Mark 4 for 35 minutes until golden brown.

The quiche came out of the tin extremely easily, and the pastry had a lovely golden colour.

The quiche was very tasty, with a milder onion flavour than I expected, but I was pleasantly surprised. The melted brie on top was my favourite bit, and the crisp pastry came a close second! This is a very economical recipe due to the cheap ingredients used, and this quiche would feed 4 people. If you’re not a brie fan you could top it with cheddar, or some parmesan.

I’m entering this into Tea Time Treats hosted by Lavender & Lovage and Hedgecombers, as this recipe would work great on a picnic and is a budget meal.

I’m also entering into Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours, as this is an economical recipe and I used up leftovers.

I am also entering into The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary for the same reason.

And into Cook Once Eat Twice hosted by Searching For Spice as the quiche kept great in the fridge and I ate it for two evening meals.

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Brie, Leek & Onion Quiche

Ingredients

  • 85 g Butter
  • 175 g Plain flour
  • 1 Egg
  • 525 g Leeks and/or onions
  • 2 tbsp Butter
  • 1/4 tsp Allspice
  • A pinch Salt
  • 3 Eggs
  • 1 tbsp Parmesan
  • 195 ml Single cream
  • 1 tbsp Fresh sage
  • 6 slices Brie

Instructions

  1. Rub the butter into the flour, then add 1 egg. Combine the mixture until it comes together into a dough. Wrap it in cling film and chill it in the fridge
  2. Cook the leeks and onion in a pan on a medium heat along with the butter, allspice and salt. Once the onions and leeks are soft, take them off the heat to cool slightly
  3. In a bowl whisk up 3 eggs, the parmesan and 95ml of the single cream
  4. In a food processor whizz up the cooked onions and leeks along with 100ml of the single cream
  5. Add the onion mixture to the egg mixture, and then add the sage leaves. Set the filling aside
  6. Roll out the pastry between two sheets of cling film. Line 20cm tin and trim the edges
  7. Blind bake the pastry case for 10 minutes on 200C/400F/Gas Mark 6Remove the baking paper and beans and bake the pastry case again for 7 minutes at the same temperature
  8. Fill the pastry case with the filling, arrange slices of the brie on top and sprinkle with some more fresh sage. Bake on 180C/350F/Gas Mark 4 for 35 minutes until golden brown
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