We adore a classic potato dauphinois, there’s no better side on a cold, winters day. This twist with lovely leeks is so delicious! We all know that leeks and potatoes are made for each other, and this dish proves it once again. Use your favourite milk or cream, (we used oat cream here) but not too much or you’ll end up making soup. Here is a guide, but this is definitely one of those recipes where you should be flexible and feel your way with amounts. Enjoy!
Ingredients (serves 4)
800g potatoes, very thinly sliced
a 250g leek, halved lengthways then rinsed and cut into chunks
1 tsp salt
pepper to taste
1/2 tsp ground nutmeg
1 tsp garlic powder (or a crushed clove of garlic)
1 tbsp bouillon powder
1 tbsp Dijon mustard
Turn your oven on to 200C and find a deep baking dish with a lid.
Tumble in your cut potatoes and leek, separate the leek leaves so that they can be evenly distributed through the gratin.
In a measuring jug, whisk together the rest of the ingredients then pour over the vegetables. Mix well to coat each slice in the seasoning then press down into an even layer.
Place the lid on (or use baking parchment/foil/a flat baking sheet if you are using a baking dish without its own lid) and bake until the potatoes are soft. This usually takes around 30 minutes but test with a fork after 20 minutes.
Remove the lid and bake uncovered for 15 more minutes to brown the top (and you can add cheese or breadcrumbs at this stage too if you fancy). Enjoy!
Variations of this cozy Autumn dish are always popular in our house. Grab a warm bowl and a spoon and curl up on the sofa for dinner tonight. A warm bowl of orzo is just gorgeous, one of our ultimate comfort foods. Tell us about your variations in the comments, we love to get inspired.
Ingredients (serves 4 or 5)
1/2 a small kuri squash pumpkin, chopped into chunks
3 or 4 portobello mushrooms, halved or quartered
a drizzle of olive oil, salt and pepper to taste
a large knob of butter (we use dairy free Naturli)
1 leek, rinsed and finely chopped
3 sticks of celery, diced
5 cloves of garlic, finely diced
400g orzo pasta
1 liter of vegetable stock
a small handful of fresh herbs eg rosemary and thyme
salt and pepper to taste
your favourite cheese to serve (we stock an amazing vegan blue cheese that you have to try!)
Turn your oven on to 200C. Spread the chopped mushrooms and pumpkin out into a tray and drizzle with oil. Sprinkle with salt and pepper and toss the tray to evenly coat the veg in the seasoning. Place in the oven to roast while you prepare the orzo.
In a large, heavy bottomed pan, sauté the leek, celery and garlic with the knob of butter and a little more olive oil. Season the vegetables with a little salt and pepper and cook on a medium-high temperature for 5 minutes or so until they are softened.
Add the orzo, herbs and vegetable stock to the pan and turn down the heat to a gentle simmer. Stir, then add a lid and gently cook until the pasta has absorbed all the stock and is soft. Stir every few minutes to ensure the pasta doesn’t stick. You may also need to add a splash more water. Taste a little pasta every now and then to see if it is done or if it is drying out and needs mor liquid.
After around 20-30 minutes, both the pasta and the roasted vegetables should be ready. Taste and adjust the seasoning if necessary then serve in warm bowls topped with the roasted vegetables and some cheese.
These Afghan style stuffed flatbreads are so easy to make and so delicious! You’ll be making loads of different variations of them in no time. We love this simple leek version which is just seasoned with salt and lots of black pepper, but of course you can stuff them however you like. I have seen recipes with potato and fresh coriander stuffing which look amazing. Serve them as a light lunch with a yoghurt and herb dip or alongside my Afghan kidney bean curry.
Ingredients (makes 8)
1 tbsp vegetable oil
salt & black pepper to taste (go heavy on the black pepper)
3 small mugs of flour
a pinch of salt
1 tbsp olive oil
1 small mug of water
vegetable oil for frying
Start by making the dough. Mix the flour, salt, olive oil and water together in a mixing bowl until it comes into a rough ball. Then turn out onto a clean work surface and knead until smooth and stretchy. This should take around 8 minutes. if your dough is too dry, wet your hands to incorporate a little more water. The dough should be firm, not sticky. Return the dough to the bowl and cover with a damp tea towel to rest for at least 20 minutes.
Meanwhile make the filling. Cut the leeks in half, lengthways, keeping the root end intact. Rinse the leeks under a running tap and ensure you get the mud out of all the layers. Then trim the dried end and root end off and cut into cm strips. Yes, even the darker green part, don’t waste it! Fry the leeks in a pan with the vegetable oil, salt and pepper until they soften and start to colour. Taste and adjust the seasoning as you like. These are especially good when they are really peppery! Let the mixture cool down while you cut and roll the dough.
Remove the rested dough from the bowl and cut into 8 even pieces. Roll each piece into a ball and then, using a rolling pin, roll into thin circles around 20cm wide. Place the leek stuffing on one half of the circle, leaving the edges free for sealing, then fold the dough over and seal, pressing the air out of one side before sealing all around the edge. Repeat for all the dough and space out on a clean, dry work surface so they don’t stick together.
Heat a frying pan to medium-low with a little vegetable oil. Fry the bolani on both sides until blistered and golden brown. I like to turn them often and move them around to ensure all the edges are evenly cooked. Cut in half and serve warm with dips or curry.
Leeks are one of our favourite vegetables. They are so delicious, I like to make them the star of the show when I cook with them. This simple, one-pot, spring dish is all about those luscious, soft and sweet leeks offset by toasty, crunchy hazelnuts (we stock organic hazelnuts in compostable bags here) and tangy caramelised lemon. Orzo is just rice shaped pasta which I love to cook like risotto rice, we stock an organic bag from Irish company, Bunalun. We love their store cupboard staples so much. Top quality, organic and affordable. Add some Bunalun groceries to your next fruit and veg order with us here. We deliver nationwide.
Find a large, deep, frying pan or pot. Start by toasting the hazelnuts in the dry pan. Just turn the heat to medium-high, tumble the hazelnuts into the pan and keep them moving around until they smell amazing and are deliciously toasty. Tip them into a bowl to cool a little then chop or crush into smaller pieces and save for finishing your dish at the end.
Then, in the same pan, add the butter and oil. Place the lemons, cut side down, into the melted fat and let them cook until caramelised. Remove them to a bowl to finish your dish with later too. Caramelised lemon is so delicious. It makes the lemon softer, juicier and sweeter…and it looks pretty too.
Tip the chopped leeks and garlic into the pan and season with salt and pepper. Stir fry until the leeks are starting to soften.
Add the orzo and stock to the pan and simmer and stir until the pasta has absorbed the liquid and is cooked through. Taste and tweak the seasoning if needed with more salt and pepper.
Stir the chopped parsley through, then serve in four bowls, each topped with a caramelised lemon half and a handful of chopped, toasted hazelnuts. Enjoy!
This savoury crumble is full of comforting winter vegetables and white beans. The creamy white sauce is made from seasoned oat milk thickened with a little cornflour. The oaty crumble is delicious and buttery (thanks to our new Naturli butter) and spiked with fragrant rosemary (use any winter herbs you like eg thyme or sage). Serve with a simple salad of shaved Brussels sprouts dressed with lemon and good oil. The not-so-secret ingredient which brings the dish together? Nutritional yeast! Fondly referred to as nooch, it brings a moreish, cheesy flavour to the party. What will you put in your savoury crumble?
As it’s gluten free day this week I’ve used certified gluten free oats in the crumble and gluten free Rude Health oat milk in the white sauce. If gluten isn’t an issue for you then of course you don’t need to worry about that, but if you are avoiding gluten then we can help with a range of gluten free groceries, conveniently delivered to your door.
Ingredients (serves 6)
1/2 a celeriac, peeled and cubed
1 large leek, washed and chopped
300g mushrooms, halved or quartered
3 tbsp olive oil
salt & pepper to taste
2 tins of white beans, drained
2 tbsp cornflour (or flour of your choice)
2 tsp Dijon mustard
1/2 tsp ground nutmeg
a handful of nutritional yeast
salt and pepper to taste (about 1/2 tsp of each)
500ml gluten free oat milk (or any milk you like)
250g gluten free porridge oats (or regular oats)
2 sprigs of fresh rosemary, stripped from stalk (or any winter herbs you like)
salt and pepper to taste – a generous pinch of each
a handful of nutritional yeast
100g butter (we use Naturli vegan blocks)
Preheat your oven to 200C. Find a baking dish and tumble in your chopped celeriac, leek and mushrooms.
Season with salt and pepper and drizzle with olive oil. Mix well then put the dish in the oven to roast the vegetables while you prepare the white sauce and crumble. Remove the dish every 10 minutes to stir.
In a mixing jug, whisk the cornflour, nutritional yeast, nutmeg, Dijon mustard, salt, pepper and a splash of the oat milk into a paste. Then add the rest of the oat milk and whisk into a thin sauce. This will cook and thicken up later in the oven. Put to one side for now.
Make the crumble in a food processor with the blade attachment. Put the oats, rosemary, nooch, salt and pepper into the processor and blend into a rough flour. Chop the butter into cubes, add to the flour mixture and pulse into a crumbly texture.
When the vegetables are cooked through (this should take around 30 minutes) add the drained white beans and sauce. Stir well then top with the crumble and return to the oven for another 20 minutes or until bubbling and golden on top.
Serve with some seasonal greens. We like thinly sliced Brussels sprouts simply dressed with good olive oil and a squeeze of fresh lemon juice for some acidity and freshness to cut through the creamy crumble.
This is an Irish take on the traditional, spicy, fermented side dish from Korea, kimchi. The most common kimchi is traditionally made with Chinese leaf (or Napa) cabbages, but we love to make seasonal versions all year round with our incredible range of Irish cabbages. This recipe would work with any cabbage but my favourite cabbage for kimchi has got to be the beautiful Savoy. With its beautiful ruffled edged, crinkly leaves and deep ridges, it is the perfect vessel to hold the spice paste and it is hardy enough to keep its shape even after fermentation. We have a wonderful harvest of savoys this year, why not add some extras to your next order and give fermenting a go!
Fermenting vegetables can sound a little strange and like a lot of work. But it is actually a very simple way to preserve excess vegetables (just a case of salting or submerging vegetables in brine and leaving them to do their thing at room temperature for a week or so) and it is incredibly beneficial to our health. Fermented vegetables contain trillions of live beneficial bacteria which enhance our gut health. This has a positive knock-on effect to our entire wellbeing. As well as being easy and super-healthy, fermented vegetables are completely delicious! They have a complex flavour and cut through rich foods, think ‘salty pickles’. Just the thing for finishing off a dish or popping into a salad or sandwich. We have jars of ferments on the table for pretty much every meal. Kimchi, of course, goes particularly well with rice bowls and ramens or rolled into sushi, but we are a bit addicted to ‘kimcheese’ toasties. Kimchi is also amazing on peanut butter toast or as a side with macaroni cheese. How do you eat kimchi?
1 savoy cabbage
natural sea salt
1/2 bulb garlic
4 red chillies (or to taste)
1 large ‘thumb’ of fresh ginger (or to taste)
First clean your work surface and the tools you will need – Find a large jar or several smaller jars and wash them and their lids well with dish soap. Rinse throughly with very hot water. Leave to air dry on a clean tea towel. Find your largest mixing bowl, or if you don’t have a very big one, use a large stock pot or plastic storage box. Clean it very well as above. Clean a large chopping board and knife and a small blender too. Now you are ready to start.
Pull a few of the tough, outer leaves off your cabbage, rinse and put to one side for later. These will be your ‘followers’ which will be important later. Rinse the rest of the cabbage, slice the leek in half lengthways, keeping the root end intact, and rinse out all the mud. Rinse your chillies and thumb of ginger too.
Chop the cabbage into quarters, remove the core from each quarter and thinly slice it and add it to the bowl. Then cut the rest of the cabbage into bite sized chunks and add them to the bowl. Chop up the leek into chunks too and add it to the bowl with the cabbage.
Now you need to add salt. If you want to be very precise, you can weigh the chopped cabbage and leek, work out what 2% of that weight is and use that amount of salt. Or you can do it by taste. I normally start with a heaped tbsp of salt for a whole cabbage and a leek. Mix it well and give the veg a bit of a squeeze and a massage, then taste. They should just taste pleasantly salty. Add more salt if needed, our cabbages are pretty big at the moment so you may well need to. Then let the salted vegetables sit while you make the spice paste.
Peel the garlic, slice off the stalks of the chillies and slice the ginger. Add them all to a small blender and blend into a paste. You may need to add a splash of water to help it blend.
The salt in the cabbage and leek will have started to draw out liquid from the vegetables and create a brine in the bottom of the bowl. You can help this along by giving the vegetables another massage. The vegetables will wilt and decrease in volume and should look quite wet. When you pick up a handful and squeeze, lots of lovely brine should drip down into the bowl. Then you know you are ready to mix in the spice paste and pack your jars.
Use a wooden spoon or gloved hands to mix the spice paste into the salted vegetables. Be careful not to get any of the spice paste on your skin or in your eyes as it can really sting. Then start packing your jar/s.
Do a small amount at a time and firmly press it into the jar ensuring there are no air pockets. Use gloved hands or a clean rolling pin or spoon to help you pack it firmly into place. Keep going until you have either used up the mixture or you have a couple of inches of headroom left in your jar. You don’t want to over-fill the jar as during fermentation the brine can bubble over and escape, making a bit of a mess in your kitchen.
Now you need to figure out a way to hold the vegetables safely down under the brine. Any veg exposed to air on the surface are likely to catch mould. So first use the outer leaves of the cabbage, that you saved at the beginning, to tuck the vegetables in so they won’t float up during fermentation. Take your time and press the edges of the leaves down around the insides of the jar to ensure there are no gaps for the chopped bits to escape through.
When you are happy that your ‘follower’ leaf has done its job, you can add a weight to hold everything down under brine. This needs to be something food safe that won’t react with the salt. So glass is best. A small water glass or ramekin which fits inside your jar and can be pinned down with the lid is good. Or fill a clean pesto jar or similar with water, make sure the metal lid isn’t touching brine, and pop that in. Other weight ideas are a large, very clean (boiled) beach pebble (just make sure it is not a limestone/chalk) or a ziplock bag filled with water.
Place the lid loosely on your jar so that gases can escape during fermentation but no bugs/dust can get in. Or you can put the lid on tight and ‘burp’ your jars every day by opening and closing them to release built up gases. If you have a clip-top jar like mine, you can simply remove the rubber seal during fermentation.
Put the jar on a tray or plate on your work surface out of direct sunlight. Let it ferment for 1 week then it should have transformed into a tangy, delicious pickle! If you would like to ferment for longer then you can of course, just find a cooler part of your house like a basement so that it ferments slowly. When you are happy with the flavour you can remove the weight and ‘follower’ and pop the jar into the fridge where it will keep for 3-12 months.
Make your kimchi last well by decanting it into smaller, very clean jars and just eat one jar at a time. This way the pickle will be exposed to less air. Also, never double dip when eating your kimchi as this would introduce new bacteria from your mouth into the jar. Enjoy!
This pasta dish has fresh spring/summer vibes. It’s one of our favourites and a great way to use up all the gorgeous greens coming out of the farm at the moment. We stock a large range of organic pastas, I like tagliatelle for this one, but of course any pasta shape will work well.
Ingredients (serves 4-5)
2 tbsp olive oil and 2 tbsp butter
2 leeks, sliced and rinsed
4 garlic cloves, sliced
1 tbsp dijon mustard
3 tbsp plain flour
3 tbsp nutritional yeast (or sub with grated/crumbled cheese of your choice)
a splash of white wine
oat milk – enough to cook out the flour and make a creamy sauce
Celebrate spring with some bright fresh flavours, have an Easter feast and bake some treats with the kids. There are loads of ideas up on the blog now. Let me point you in the direction of some delicious dishes which will work perfectly this Easter. Liz x
Leeks are such beautiful vegetables and they grow really well here in Ireland. Make the most of their sweet, mellow flavour by giving them the starring role on your plate. I absolutely adore them in this easy tarte tatin recipe – a must try!
As part of my ‘4 Ways With…” series, here are 4 new luscious leek recipes for you. Let us know your favourite leek recipes in the comments or over on our facebook group. We love to see what you make with our wonderful organic produce. As always, the words in bold are clickable links which will take you to our shop so that you can easily find the products to add to your order.
Pre-heat the oven to 200C. Split the leeks in half, lengthways, keeping them intact at the base. Run them under a tap and rinse out all the mud between the layers.
Slice the dark green part of the leeks into 1-2cm chunks and the mushrooms into halves or quarters and sauté with the butter or oil and a pinch of salt.
When the mushrooms and dark greens have started to cook down a little, slice the pale part of the leeks and add that to the pan too with an extra pinch of salt.
Peel and slice the garlic cloves and pull off the thyme leaves and add them to the pan too. Sauté gently for around 10 minutes or until very fragrant and the vegetables are softened and mostly cooked through.
Add the mustard and either a half glass of white wine or a tiny splash of vinegar and stir well.
Sprinkle in the flour and nutritional yeast, stir to coat the vegetables, and then add generous splashes of oat milk and keep stirring and cooking out the flour until you get to to a silky, creamy consistency.
Taste and adjust the seasoning with pepper and more salt as needed. Then drain the butterbeans (reserve the aquafaba for mayonnaise or clafoutis) and add them to the pie filling.
Then either tip the filling into a pie dish and cover quickly with pastry or pop the pastry straight onto your pan if it is oven and hob safe. Work to get the pie in the oven quickly if your filling is still hot otherwise the pastry will melt.
Put the pie into the oven for about 25 minutes or until the pastry is cooked through and the filling is bubbling. Slice into wedges and serve with steamed greens and some extra wholegrain mustard on the side.
fresh herbs (tarragon or dill go really well here)
*optional extras – toasted nuts or seeds, capers, olives…
Traditionally, leeks are boiled in salted water then cooled and drained before dressing with a classic vinaigrette. I like to half sauté and half steam my leeks to add a little caramelised colour to the dish.
Split and wash the leeks, keeping them intact at the root end. Then cut into long chunks, about the length of your index finger.
Place the leeks – beautiful, stripy, cut side down – in a hot frying pan with the butter or oil. Sprinkle over a pinch of salt and allow the leeks to take on some colour. Don’t move them around in the pan, let them sit in one delicate piece. Then after about 4 minutes, put the lid on the frying pan and allow the leeks to steam in their own juices. You may wish to turn the heat down to medium at this stage.
Test that they are cooked through with a small, sharp knife. Then plate them up.
Put the cooked lentils into a large bowl or platter (drain the tin or simmer dried lentils in stock until soft). Make a classic vinaigrette by mixing the olive oil, vinegar and dijon mustard with a pinch of salt.
Arrange the leeks on top of the lentils and drench with the vinaigrette. Then scatter over some freshly picked tarragon or dill and enjoy with some fresh, crusty bread and a crisp glass of white wine.
*Sprinkle over some toasted walnuts or other nuts or seeds you like or some salty capers or green olives to give the salad an extra dimension.
This recipe is my nod to the Catalonian calçot festival which I have never been to but have high on my bucket list. Calçots are extraordinary vegetables, somewhere between a small leek and a large scallion, so leeks work really well as an alternative. Traditionally calçots are grilled over open flame until blackened on the outside and perfectly sweet, smokey and juicy inside. Then they are wrapped in newspaper and left to rest. They are delightfully messy to eat. Peel off the burnt outer layer, dunk the sweet middle in nutty romesco sauce and lower the sweet, tender vegetable into your mouth and enjoy.
My version with leeks is so delicious, you’ve just got to try it! I love this messy meal with some really good bread to mop up the juices and a large glass of red wine. We sell some excellent organic Spanish wines which would go perfectly.
Make the romesco sauce by blending the almonds, red pepper, garlic, olive oil and vinegar into a semi-smooth sauce. Taste and season with a big pinch of salt.
Split and rinse the leeks, leaving the roots intact. Then slice them into long pieces, carefully keeping the layers all together.
Carefully put them in a large, hot frying pan with some olive oil and a sprinkle of salt and allow them to take on a good amount of colour before covering the pan with a lid and steaming them in their own juices until soft.
They should be soft all the way through and the burnt edges should contrast beautifully with the sweet, silky middles.
Spread some romesco sauce on a large platter, then place the hot leeks on top and eat them immediately. Scoop them up with a fork or your hands and finish off the sauce with torn chunks of bread. Absolutely delicious!
Introducing the slightly more laborious, but much more exciting cousin of macaroni cheese! Béchamel Baked Butternut Gnocchi! This is comfort food at it’s finest.
My vegan béchamel sauce is very simple to put together, and for this I’ve simply whisked it up and poured it over sautéed celery and leek. Then I popped in lots of freshly boiled butternut gnocchi (not as tricky to make as it seems), scattered over some tangy capers and crushed pumpkin seeds and baked it until the béchamel was bubbling and thickened! I got some gorgeous cherry tomatoes in my box last week so I placed them on top to roast in the oven. Their bright acidity is the perfect foil to the creamy richness of the béchamel and gnocchi.
I’d love to see your photos if you make this dish. Share them with us over on our friendly facebook group or tag us @greenearthorganics1 on Instagram and don’t forget to share this blog post with your friends. Liz x
enough plain flour to bring it into a dough (this varies depending on the water content and size of your squash)
salt, pepper and optional herbs or spices (sage/rosemary/thyme/chilli flakes…)
Pre-heat your oven to 200C.
Cut a small butternut squash in half, scoop out the seeds and bake it – cut side down – in a hot oven (200C) until the flesh is soft all the way through. Test it with a small knife, it should easily slide into the soft, roasted butternut. (This normally takes 30 minutes or so. While it’s in the oven, get on with the sauce and preparing the toppings below.)
Allow the squash to cool to the point where you can easily handle it, then scoop out all the roasted flesh and mash or blend it into a smooth purée.
Find your biggest pot, 2/3rds fill it with water and get it on the stove to heat up to a rolling boil while you make the gnocchi.
Season the purée with salt and pepper and taste to check the seasoning. It should be slightly too salty as you are going to fold in a fair bit of flour. You can also add optional extra flavours at this stage. For example chilli flakes and sage or rosemary and lemon zest… or just leave it plain, that’s delicious too!
Then stir in enough flour to turn the purée into a soft dough. You can use plain flour (make sure there are no raising agents in it) or strong bread flour or even a gluten free plain flour blend. Gnocchi works best with white flour rather than wholemeal.
The amount of flour varies depending on the size and moisture content of your squash. Just start with a mug or so, gently fold it in and keep going until it’s the right consistency to be tipped out onto a floured work surface and very briefly kneaded. You want to work it as little as possible to keep it tender, but just enough to bring it together into a manageable ball of dough. It should be soft and sticky, get a helper to keep dusting the work surface and your hands with flour to make it more manageable.
Cut the ball of dough into 4, then roll one of the quarters into a thick snake. Chop the snake into little bites. If you want to make little traditional looking grooves in the gnocchi you can stamp each bite with a fork or you can roll them over a gnocchi board if you have one… or simply roll them into balls.
Then drop the gnocchi into the now boiling water in batches. Gently loosen them from the bottom of the pot with a slotted spoon. When they rise to the top of the water they are done and can be scooped out and placed in the sauce below. I do them in batches of one snake at a time, then while that batch is boiling I get the next snake ready.
Keep going until all your gnocchi dough is used up. If you make too much for the bake, then you can cool down and keep the excess boiled gnocchi in the fridge/freezer and use it another day (pan fry it with a little olive oil or butter and serve with pesto and salad?)
In an oven and hob safe, large, wide pan, sauté the sliced celery, leek and garlic with the butter or olive oil and some salt and pepper until soft. Then turn off the heat. (If you don’t have an oven and hob safe large dish like this, you can just sauté the veg and tip it into a roasting tray instead.)
Then whisk the flour, milk, mustard, nutritional yeast, nutmeg, salt and pepper in a large jug or mixing bowl and pour the mixture over the sautéed celery and leeks.
Boil the gnocchi in batches as above and pop them into the dish on top of the sauce.
In a small blender or large pestle and mortar, crush/blend the handful of pumpkin seeds with a small handful of nutritional yeast for a crunchy, savoury topping. Scatter this over the gnocchi and sauce.
Sprinkle over the capers and cherry tomatoes then pop the dish into the oven (with an optional drizzle of olive oil) to bake until the gnocchi are burnished golden brown and the sauce is thick and bubbling. This should take around 20-30 minutes.
Serve with a simple green salad and an ice cold glass of white wine and enjoy!