Leek recipes healthy food guide 2015,free lebanese cooking recipes uk,healthy food recipes to gain muscle yahoo,diet cookies walgreens - Downloads 2016

Author: admin, 02.06.2015. Category: Healthy Menu

We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try. Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Cut off the tops and the bottoms of leek stalks and cut them across into pieces about 2.5 inches long. Cut the middle layers finely, fry on olive oil, add tomatoes and capers, stew for a couple of minutes and then add minced meat. The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavor and meltingly tender texture to the forefront. Serve with a simple garden lettuce salad and thinly sliced prosciutto or Serrano ham on the side. Added 5 button mushrooms that were going to waste (in with the leeks) and blew the brunch bunch away.
Whilst the potatoes are cooking: Thoroughly coat your pan in the spray oil and cook the onion, mushrooms and celery on a high heat until softened slightly.

By this point the potatoes should be almost cooked and should be drained and put to one side.
Spray some more low calorie spray oil over the potatoes, season and sprinkle with a little Parmesan.
There’s no way not to like this sort of cannelloni made from leek and filled with fragrant stuffing.
The flavor of the goat cheese pairs perfectly with the leeks (I didn't find it too salty either).
Turn the heat down to a slow simmer for around 5 minutes until the juices have thickened a little. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese.
The one thing I did do differently was to use a slotted spoon to remove my leeks from the skillet. It calls for 1 teaspoon of salt to be added to the egg mixture which made it way too salty (I used unsalted butter and the quantity of this added salt is too much - was this recipe tested?).

When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes.
Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.

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