I have two different methods to make this…both incredibly quick and equally tasty. Which method I use depends on what is in my fridge. I use leeks and / or kale.
Cheesy leeks and kale served on gluten-free toast with sweet piquante peppers
The quantities given serve 2
2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalks / 2 large handfuls of kale
Knob of butter
3-4 tbsp of water
4 tbsp cream cheese
Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the cream cheese and stir until thoroughly dispersed and heated through. Serve.
2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalk / 2 large handfuls of kale
Knob of butter
3-4 tbsp of water
4 tbsp creme fraiche
handful of grated cheese
Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the creme fraiche and grated cheese and stir until thoroughly dispersed and heated through. Serve.
The other day I fancied a super speedy breakfast – in truth I couldn’t be bothered to put much effort in! So, 3 minutes later I was chomping on a piece of gluten-free toast slathered (such an onomatopoeic word) in crunchy peanut butter and topped with slices of banana.Delicious.My caption within my IG post stated, ‘Two’s company but in this case three is definitely not a crowd.’ This got me thinking… I often eat a combination of 3 flavours without thinking about it.
This morning I had a kefir, coconut and maca smoothie. Yesterday’s lunch for my hubby – quail eggs and bacon on gf toast. The day before…avocado, scrambled eggs and oatcakes. Don’t worry I’m not going to list all my meals over the last month. But, when I look back over my IG account over 50% (always like a statistic) of my meals are a 3 flavour combination.
I started to think about old childhood favourites …fish, chips and mushy peas, beans on toast with grated cheese on top…ooh…choux pastry, cream (i.e. profiteroles) and chocolate sauce.
I have just looked up from typing at my cookbook selection and there on the shelves is Three Good Things by Hugh Fearnley-Whittingstall.
Not sure whether I feel a challenge coming on…would I have to count spices and seasoning as one of my three?
Another winning combination – smoked salmon, lemon juice and bread. Must stop||
It does make me wonder though how much we complicate things – do we need to combine so many flavours in one dish or do we actually savour simple, more?
Love to know your thoughts and your favourite combinations of 3.
This only took a couple of minutes to prepare…my favourite sort of meal😀
Serves 3 as a main dish with new potatoes. Would serve 4 – 5 as a starter.
Large handful of spinach and watercress for each person
4 spring onions – chopped
Large piece (10-15 cm) cucumber chopped in to cubes
3 smoked mackerel fillets – skinned and flaked
Handful of dill – chopped
Pomegranate seeds to garnish.
Put prepared onions,cucumber and mackerel in a bowl and add 3-4 heaped tbsp of yoghurt. Mix together. Add most of the dill – keep some back to sprinkle over as a garnish.Serve out on to watercress/spinach and top with dill and pomegranate seeds. New potatoes complement this dish very well 😀
Such a delicious addition / focus of many a dish. I find the quickest and easiest way to cook it is to pan fry it – in coconut oil. Stir occasionally to ensure coated in the oil. It takes 5 – 10 mins on a high heat.
Here are several different ways we eat it:
With butter sautéed button mushrooms – sprinkled with parmesan – starter or main.
Served with quail eggs and sprinkled with parmesan – a delicious combination of flavours. Perfect as a starter – 3 eggs and 5 stems or main dish.
Served with quail eggs, roasted salmon, tomatoes and a Greek yoghurt and chilli flake dip.
Cold in a salad – here with sprouted brown chick peas, tomatoes and mozzarella on a bed of watercress.
…and probably my favourite…
Served on gluten-free muffins with poached free range eggs and serves with a generous dollop of hollandaise sauce.