Leek, Goats Cheese and Walnut Tart with Feta and Lemon

This simple, yet stunning recipe is a real hit for a light lunch, that might just transform the way you see leeks. The crunch from the walnut, counters the softness of the leeks and goats cheese, whilst the lemon gives it that little tang. Perfect on its own, or with a side salad.

Time Preparing: 15 mins
Time Cooking:  20 mins
Serves: 4
Difficulty: 2/5
Season: Winter

Ingredients:
– 3 Leeks
– 2 Lemons
– 200g Goats Cheese
– 75g Chopped Walnuts
– 375g pre-rolled Puff Pastry
– 2tbsp Butter
– 2tsp thyme
– Salt and Pepper, for seasoning

Method:
1. Pre-heat oven to 200 degrees
2. Begin by washing then finely chopping the leeks, discarding the green bits and stalk
3. On a medium-heat, add the butter and leeks and stir until the leeks are tender
4. Zest two lemons, then add to the leek mixture along with the thyme
4. Roll out the puff pastry, cut into four equal rectangles, then score each rectangle 1cm from the edges
5. Add leek mixture in the centre of the pastries, then top with crushed walnuts and crumbed goats cheese
6. Brush the crust of the tarts with olive oil, then bake in the centre of the oven for 15 mins

Winter Salad with Golden Beets

Slightly sweeter than traditional beetroot, the golden beet is a wonderful additional to winter salads. This mouthwatering recipe is packed full of nutrients, and is topped with a sweet balsamic glaze and feta cheese.

Time Preparing: 5 mins
Time Cooking:  35 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Golden Beets
– Handful Sun-dried Tomatoes
– 1 Small Red Onion
– 1 bag Rocket
– 70g Feta / Goats Cheese
– Pumpkin Seeds
– Olive Oil
– Balsamic Glaze

Method:
1. Preheat oven to 180 degrees
2. Wash (but don’t peel) golden beets, wrap them in kitchen foil then cook for 35 mins
3. Meanwhile, finely slice red onion and sun-dried tomatoes
4. Carefully toast the pumpkin seeds, in a pan on a medium-heat (no oil) for five mins
5. Once the golden beets have cooled, remove their skin and cut into small chunks
6. Layer the veg, then top with seeds, feta, olive oil and balsamic glaze

Swiss Chard and Goats Cheese Pastry

Puff pastry is pretty indulgent and it can be used for savoury starter or main which is the case for this recipe. Those puff pastry basket are filled with cooked chard and goat cheese. The goat cheese adds flavours to the whole dish but can be easily replaced by cheddar.

Time Preparing: 20 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients:
– Puff Pastry Sheet
– 160g Chard Leaves
– 100g Chard Stems
– 75g Soft Goats Cheese
– 2 Goats Cheese Slices
– Handful of Parsley
– Salt and Pepper for seasoning
– Egg Yolk for brushing

Method
1. Wash the chard and seperate the leaves from the stems
2. In a pan, add chard stems and 1tbsp oil on a medium heat, and stir fry for 10 mins
3. Add the leaves and cook for a further 2-3 mins
4. In a blender, add soft goats cheese, parsley and seasoning, blending until a smooth consistency is formed
5. Roll our the puff pastry and cut into square pieces
6. Evenly spread goats cheese mix, chard and a slice of goats cheese to the puff pastry – making sure to leave room around the edges
7. Fold the puff pastry, brush with egg yolk and bake for 30 mins at 180°C

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Salad Buddha Bowl

If you’re in a rush or bored of your go-to lunch, it’s time to add some colour to your plate whilst keeping it healthy! This Buddha Bowl is super easy, and by using mostly raw veggies, you’ll get the maximum amount of vitamins and minerals. (Plus, it looks great!).

Time Preparing: 15 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn

Ingredients
– 1 Avocado
– 1 Carrot
– 2-3 Large Radish
– 1 Beetroot
– 80g Wild Rice
– 1 Bowl of Rocket Salad
– Handful of Goats Cheese (optional)
– Sesame Seeds
– Apple Cider Vinegar
– Olive Oil
– Salt & Pepper for Seasoning

Method
1. Start by cooking the wild rice (as per instructions) so that it will have time to cool when you’re preparing the veg
2. Steam the beetroot for 30 mins, then once cooled, peel and cut into small square pieces
3. In a pan, heat the sesame seeds for a few minutes (be careful not to burn them)
4. Peel and grate carrot
5. Wash the radishes and slice them into thin slices
6. Peel Avocado and chop
7. Get a large bowl, and begin assembling wild rice, rocket and vegetables – get creative!
8. Add the sesame seeds, 1-2tbsp of olive oil, 1/2 tbsp apple cider vinegar and some salt and pepper

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine