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

Beetroot and Orange salad

How to make a summery looking dish when the winter is well settled? The trick is to use some colourful fruits and vegetables such as orange and beetroots. This recipe is good for a large starter or a light lunch.

Time Preparing: 15 mins
Time Cooking:  45 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients:
– 2 Beetroots
– 1 Large Orange
– Lettuce
– Handful of Toasted Seeds (e.g Pine Nuts, Sunflower/Pumpkin Seeds)
– Walnuts
– Olive Oil
– Salt and Pepper
– Parsley

Method:
1. Start by steaming the beetroot (unpeeled) for 45 minutes
2. Peel and slice the orange
3. Once the beetroots have cooled, remove the skin then slice into thin slices
4. Toast the seeds by putting on a medium heat (no oil) for around five minutes. Check regularly as they can burn very quickly!
5. Wash and slice the lettuce
6. Layer the veg onto the plate, then top with walnuts, toasted seeds, seasoning and parsley

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Celery Bites with Cream Cheese and Walnuts

A really quick, really effective canape suggestion for any upcoming (Christmas?) parties. The sweetness of the cream cheese compliments the bitterness of the celery, whilst the walnut adds a little extra crunch.

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 12 bites
Difficulty: 1/5
Season: Autumn

Ingredients
– 3 Celery Stalks
– 100g Cream Cheese
– 2tbsp Sour Cream
– Handful of Walnuts, chopped
– Black Pepper

Method
1. Begin by cutting the leaves off of the celery stalks. You’ll need about three for this recipe, so reserve the rest of the bunch for another dish
2. In a bowl, mix cream cheese, sour cream, black pepper and two thirds of the walnuts (chopped)
3. Once you have a smooth consistency, fill the celery stalks with the cream cheese mixture
4. Cut into bite size chunks (about four per stalk) and serve with a range of other canapes