Leek and Potato Casserole

I decided to treat myself to a casserole dish, mainly because I thought it was beautiful, not becuase I cook many casseroles!  I always felt that a casserole dish wasn’t really a key piece of equipment in a vegetarian kitchen, particularly as I associated casserole dishes with recipes that took a long time to cook.

I did like having a great big pot full of food and I’ll be looking out for other recipes.

This is more of a construction suggestion than a recipe.

Leek and Potato Casserole

Leek and potato casserole

  • Preheat the oven to 180°C.
  • Peel and slice 4 potatoes thinly.  I used a mandoline.
  • Wash and chop 1 large leek into 50mm slices.
  • Drain and rinse one tin of butterbeans and one tin of sweetcorn.
  • Prepare 500ml vegetable stock.  I used a stock cube.  Stir in 2 heaped teaspoons of wholegrain mustard.
  • Construct the casserole by layering up the potatoes, then a layer of the vegetables, then more potatoes.  After a few layerspour over a covering of the stock.  Keep repeating until you end with a layer of potatoes.  Dot the potatoes on the top with a little butter.
  • Bake for 25 minutes until the potatoes are soft.





The mad month of May

Wow – isn’t this year flying by?!

We’ve been busy with weddings, theatre trips, llama walking, eating out, seeing friends, enjoying the good weather.

So, I haven’t had much spare time for creating new recipes, but I thought I’d share a couple of links to fabulous recipes that I’ve been trying from other websites.

Beetroot and Brie Risotto

Beetroot and Brie risotto

I’ve only just discovered the blog, A Girl Called Jack, but I’m hooked.  I also dashed out to my local library to borrow a copy of Jack’s book and I suggest you do the same.  This risotto has a fabulous colour and tasted amazing as well.

Rhubarb and Amaretti Crunch Cake

Rhubarb and Amaretti Crunch Cake

This cake was adapted from this recipe for Raspberry and Amaretti Crunch Cake.  It’s not the prettiest cake in the world, but the flavours are fantastic.  I roasted 450g of rhubarb and used that in place of the raspberry and I added a splash of almond extract to the cake mixture. I’ll definitely try this again in it’s original format too.