Saturday, 2 January 2010

Promise I made, starting to fade....

New Year is all about promises. Promises to eat more healthily, be nicer to your family, save money, read more books. But it's also about broken promises. Eating Eggs Benedict for breakfast when it was supposed to be blueberries. Sulking with your boyfriend because he just washing the whites with our Christmas red tablecloth.

I also promised to blog about the food I made for our new years eve party. But I drank several bottles of wine and didn't take any photos.

So I will just give you the recipe for the Stilton and Leek Tart. Imagine crispy, buttery pastry with gooey, green creamy leeks spill over the top.'s what the party looked like.

Stilton and Leek Tart (serves about 8 people)

1x340g block shortcrust pastry

Spray oil

3 leeks

2 onions

a knob of butter

1/2 pt double cream

3 eggs

50z Stilton

2oz Parmesan

Preheat the oven to 200'c. Roll out the pastry into a large circle. Spray a large flan tin with oil and place the pastry over the top. Push the pastry into the fold, letting some over hang. Roll your rolling pin over the top and it will cut off most of the overhanging pastry leaving you with a neat edge. Get a fork and prick the pastry base. Place a piece of grease proof paper over the top and fill with baking beans or lentils. Pop in the oven for 15 minutes so it cooks through. Then remove the paper and lentils (carefully...mine went everywhere) and pop back in the oven for 5 minutes to brown a little.

Melt the butter in a large pan and add the finely sliced leeks and onions. Over a medium heat fry them for 15 minutes or so, every now and again giving them a stir so they don't catch. Leave the cool somewhere.

In a bowl whisk the eggs and the cream, 3oz of the Stilton and 1oz of the Parmesan. Add to the leeks and mix through. Pour into the pastry case and bake for 30 minutes or until the top has browned and it looks as if the egg mix has set.

Serve warm, cold or at room temperature with pickles, chutneys and salad. (Do not do as I did and serve it with several bottles of wine.)

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