#Oliver Leek

[ghostlyarchaeologist]

"Gonna need a bigger gun."

Primeval S02E06 Traitor Revealed.

[doctorfriend79]

“Actually sir, the Columbian is a hairless species…”

“I don’t care if it’s shaved its legs and gotten a bikini wax, it’s on a motorway in broad daylight!”

[late2000shistoricalreenactment]

Another obvious one gang

[queenclaudiabrown]

Leek: Must be hard not being able to laugh. Chronic anti-laughing condition.

Lester: I do have a sense of humor you know.

Leek: I've never heard you laugh before.

Lester: I've never heard you say anything funny.

[morethansalad]

Kibinai with Mushrooms and Lentils (Vegan)

One of the most beloved Lithuanian traditional foods is Kibinai—savory pastries that have been enjoyed for generations. Originally made with a meat filling, this dish from the Karaite community has become a staple in Lithuanian kitchens. 

[askwhatsforlunch]

Mussel and Scallop Chowder

A delicious and hearty Winter warmer, generous with delectable seafood, this Mussel and Scallop Chowder is the perfect dinner on a cold and misty Friday! Have a good one!

Ingredients (serves 3):

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion

1 small shallot

1 small Garden Leek

1/2 teaspoon dried dill

2 large Garden Potatoes 

1 tablespoon unsalted butter

1 cup frozen mussels

1 cup frozen scallops (without coral)

1 heaped teaspoon salt

1 teaspoon freshly cracked black pepper

1 1/2 tablespoon plain flour

1/2 cup dry white wine, such as Bourgogne Aligoté or Entre-Deux-Mers

2 cups water

1/3 cup double cream

Melt butter with olive oil in a large pot over medium-high heat.

Peel and finely chop onion.

Once the butter is just foaming, stir in the chopped onion, and cook, a couple of minutes until softened.

Peel and finely chop shallot. Stir into the pot, and cook, 1 minute more.

Thoroughly rinse Garden Leek under cold water. Thinly slice Leek, keeping just a bit of its tender green part. Stir Leek slices into the pot. Cook, another couple of minutes.

Season with dill.

Peel and dice Garden Potatoes, and stir them into the pot, coating in herbs and fat.

Add butter to the pot. Once it is just foaming, stir in frozen mussels and scallops. Season with coarse sea salt and black pepper. Cook, 3 minutes.

Sprinkle generously with flour, and give a good stir, to coat seafood and vegetables. Cook, one minute more.

Deglaze with Bourgogne Aligoté, gradually stirring it in. Then, stir in water, and bring to the boil.

Once boiling, cover with the lid, reduce heat to medium-low, and simmer, 25 to 30 minutes.

Remove the lid, and stir in double cream. Increase heat back to medium-high, and boil rapidly for a few minutes, until slightly thickened.

thinly slice reserved green part of Garden Leek, and sprinkle liberally on top.

Serve Mussel and Scallop Chowder hot, with a glass of chilled dry white wine, like a good Bourgogne Aligoté or Entre-Deux-Mers.

[pansoph]

I tried making a pasta sauce with leek tops and it was yummy but if I try this again. I need to be colour blind and immune to textural oddities

[gaytobymeres]

i made such a tasty stew for tea it was genuinely surprisingly good i cant wait to have the leftovers tomorrow

[davidwhornii-blog]

Creamy Mushroom and Leek Chicken Breasts

This savory one pan recipe addresses at least two important points in cooking at home for friends and family. First, chicken is typically on sale so it's affordable. Second, this recipe is finished in 30 minutes not only making a delicious meal, but also a real time saver after a long day.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[seven-deadly-dishes]

Bean Barley Soup

via Jernej Kitchen

[raven-lost-in-the-echo]

No matter how many years pass this will never stop being funny.😂

"Gonna need a bigger gun."

Primeval S02E06 Traitor Revealed.

[late2000shistoricalreenactment]

I would've loved to have seen this actually happen. And through the power of imagination, I can!

[queenclaudiabrown]

Leek: I swear. Sometimes, I think the whole world is against me.

Lester: I don't know. Sometimes it feels like maybe, it's kinda because you're a little uh--

Leek: Mistreated?

Lester: A little..

Leek: Cheated out of things I deserved?

Lester: Eh--

Leek: Unjustifiably shunned?

Lester: I was kind of going more for a weeping sore of annoyance.

[morethansalad]

Vegetable And Pearl Barley Stew With Herby Dumplings (Vegan)

[askwhatsforlunch]

Roasted Cauliflower and Leek Quiche (Vegetarian)

Leftover Roasted Cauliflower and Garden Leeks make a hearty, fragrant and vibrant Roasted Cauliflower and Leek Quiche, a tasty picnic if you're on your way home from a long weekend! Happy Monday!

Ingredients (serves 4 to 8)

2 large Garden Leeks

1 tablespoon unsalted butter

½ tablespoon olive oil

450 grams/1 pound chilled Pâte Brisée

6 large eggs

¾ cup crème fraîche or sour cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

1/4 teaspoon Garam Masala

1/4 teaspoon ground turmeric

3/4 cup to a cup leftover Turmeric and Cumin Roasted Cauliflower

Thoroughly rinse Garden Leeks under cold water, removing any dirt.

Melt butter with olive oil in a nonstick skillet over medium heat. Cut Leeks into thick slices and add them to the skillet. Cover with the lid, and cook, 5 minutes. Flip leek slices on the other side, cover with the lid, reduce heat to medium-low, and cook, a further 5 minutes. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pâte Brisée out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pâte Brisée and fill with dried beans or rice. Blind bake the Pâte Brisée crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with crème fraîche. Whisk in milk, salt and black pepper. Stir in Garam Masala and turmeric.

Arrange cooled Leeks onto the tart crust. Cut Roasted Cauliflower into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Roasted Cauliflower and Leek Quiche warm or cold, with dressed lettuce.

[sukdraw]

Soup - Vegetarian Potato-Leek Soup Recipe

Just leeks, potatoes, and vegetable broth seasoned with cayenne pepper and salt make a simple and tasty vegetarian potato-leek soup.