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I had some leek and sweet red peppers in the fridge and hence came up with this recipe. On a Tuesday, Stuart works late and fends for himself (fish & chips) and as I cannot bear the thought of going to the chippie I get creative with whatever is in the fridge. Try it and let me know what you think!
Serves 4 (or 2 very generous portions)
Ingredients
2 large sweet red peppers
3 large leeks
2 tbsp balsamic vinegar
2 tbsp Cajun spices
1 tbsp olive oil
2 eggs beaten
½ cup milk
1 ready rolled short crust pastry
4 oz Wensleydale cheese
Method
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Heat the oven to 180* (160* for fan oven) |
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Slice the leeks diagonally. Halve the peppers, remove white seeds and slice lengthways. |
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Put olive oil in a frying pan and when hot put leeks and pepper in. |
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Stir them in high heat till they reducing as the liquid in them will dry up. |
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Add balsamic vinegar and stir for a few minutes. Then add Cajun spices and mix well. |
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Take off heat and cool on one side. Roll the short crust pastry to fit an 8 inch sponge tin. |
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Butter the tin and put the pastry in letting it fit all sides. Put the leek & pepper mix in, sprinkle the cheese on top and pour in beaten eggs and milk on top. |
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Bake in oven for 20 minutes or until cooked. |
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Let cool for 10 minutes and serve with crisp lettuce and cucumber salad. |
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Finish off with a glass of cold crisp white wine (I recommend Muscadet.) |
Now if you are having silly cravings, try putting some ketchup on top – yummy! You don't have to as I always have weird cravings that have nothing to do with mixing the right foods together!
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