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christmas 2010

  • Leek and Greens
  • 2 large leeks, finely sliced
  • 3 cups of baby green peas
  • 4 large bunches of spinach, well rinsed and chopped
  • generous knob of butter
  • olive oil
  • sea salt and pepper
  1. Preheat a large heavy based saucepan over a medium heat.
  2. Add a generous tablespoon or two of olive oil and sauté the leeks for 5 to 6 minutes until soft.
  3. Add the peas, butter and mix through.
  4. Finally add the spinach and just heat through until wilted, add more oil if necessary and season well to taste.
  5. Serve immediately.
  6. Serves 8 to 10

Christmas 2010 Front Cover Table of Contents Gluten Free Gathering Buckwheat Blini Lamb with Quinoa, Apricot and Almond Stuffing Leek and Greens
Roast Potatoes with Oregano and Feta Frozen Figgy Pudding A Christmas Turkey Dinner Potato Baskets with Salt and Pepper Prawns Turkey Roulade with Apple Cranberry and Pecan Stuffing Confetti Roasted Root Medley
Steamed Broccoli with Sundried Tomato Butter Individual Christmas Puddings De-constructed Trifle Tiramisu Vanilla Extract Windsor Blue
Petits Fours Cranberry and Orange Macarons Shortbread White Christmas Florentines Peppermint Marshmallow Tarts Advent Calendar
First of December Second of December Third of December Fourth of December Fifth of December Sixth of December
Seventh of December Eighth of December Nineth of December Tenth of December Eleventh of December Twelfth of December
Thirteenth of December Fourteenth of December Fifteenth of December Sixteenth of December Seventeenth of December Eighteenth of December
Christmas Recipes · Magazine Recipes · Sidedish Recipes · Vegetables Recipes
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