Rice with Chicken, Leek and Mushrooms

Ingredients: rice, 1 chicken breast, salt, pepper, curry powder, 1 leek, 250 grams mushrooms, 400 ml coconut milk, 1 cube vegetable stock,

Number of persons: 2

Boil the rice according pack instructions. Season 1 diced chicken breast with curry powder, salt and pepper. Bake the chicken breast brown in hot oil. Add 1 chopped leek and 250 grams sliced mushrooms. Stir fry until the mushrooms are soft. Add 400 ml coconut milk and 1 cube vegetable stock, bring it to the boil and let it simmer for another 5 minutes on low heat. If needed season with salt and pepper. Serve it with the rice. Enjoy!

Spaghetti with Leek and Pork Scallops

Ingredients: spaghetti, 1 pork scallop, salt, pepper, 1 leek, 200 grams mushrooms, 150 ml stock, 1 teaspoon mustard, 100 ml cream,

Number of persons: 2

Cook the spaghetti in boiling water al dente with a little salt. Cut 1 pork scallop in strips and season with salt and pepper. Cook the pork scallop strips around brown in hot oil. Add 1 chopped leek and 200 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 150 ml stock and 1 teaspoon mustard. Bring all to boil. Lower the heat, add 100 ml cream, and let it all simmer for about 10 minutes. Serve with spaghetti. Enjoy!

Tagliatelle with Chorizo and Leek

Ingredients: tagliatelle, 100 grams chorizo, 1 onion, 1 leek, 200 grams mushrooms, 1 tin diced tomatoes, 1 cube stock,

Number of persons: 2

Boil the tagliatelle in boiling water with a little salt. Bake in a hot wok 100 grams sliced chorizo crunchy. Scoop it from the pan and pour remaining fat from the pan. Heat oil in the wok and fry 1 chopped onion and 1 chopped leek. Bake until the onion is soft. Add 200 grams sliced mushrooms and stir until the mushrooms have softened. Add 1 tin diced tomato and 1 crumbled cube stock and heat 5 minutes. Add the chorizo at last. Serve with the tagliatelle. Enjoy!

Potato Leek Pancakes with Red Onion-Apple Compote

Another recipe discovered while ogling the images over at tastespotting…

If only potato pancakes didn’t take so long to cook, I’d make them every week. Every day even! But seeing as the act of cooking dozens of hockey-puck size pats of potatoes takes upwards of an hour and a half, we’ll save these for the rare occasions when we make the conscious decision to stand in the kitchen for that long.

That said, these were well worth the extra effort. They are a ‘twist’ on the typical latke – with leek instead of onion, and a sweet and sour compote that becomes beautifully pink.

Potato Leek Pancakes with Red Onion-Apple Compote

Makes about 15 pancakes. Recipe from Marcias Kitchen.

INGREDIENTS
Compote:
1 large Granny Smith apple
1 small red onion
1 tablespoon butter
1 tablespoon sugar
1 tablespoon cider vinegar
splash of brandy

Pancakes:
3 large Idaho (russet) potatoes, scrubbed, peeled, and shredded
2 leeks, white and light green parts only, trimmed, cleaned, and sliced very thin
1 egg
1 tablespoon kosher salt
1/2- 3/4 fresh ground black pepper
1/3 cup vegetable oil
1 tablespoon unsalted butter

DIRECTIONS
To make compote:
Slice the onions as thin as you can, Core, but don’t peel the apple. Chop it into a small dice- about 1/4 inch.

Melt the butter in a medium sauté pan. When it starts to bubble add the onions. Cook on medium heat for about 5 minutes until limp. Add the apples, liquids, and sugar. Continue to cook for a couple minutes until the apples start to caramelize a bit. Will keep for several days in the fridge.

To make pancakes:
Put the shredded potatoes into an (old) dish towel. Wrap and squeeze all the water out of the potatoes. Combine in a large bowl with everything but the oil and butter. Mix very well.

Heat a griddle or sauté pan over med high heat and add enough oil and butter to coat the pan.

Working in batches, place small portions, about 2 tablespoons of the potato mix onto the hot griddle. Flatten the pancake with the back of a spatula. Repeat. Add more butter/oil as needed. Cook until bottom is golden, then flip.

To serve, add a little finishing salt and a grinding of pepper- then place a small dollop of the red onion-apple compote on each pancake.