Leek & cheddar loaf

Leek and cheddar loaf

Currently unemployed/freelance, I seem to spend most of my days, actively avoiding doing any form of work. Whether it be cleaning, job hunting or working on my ‘brilliant’ life changing new business ideas, I just seem to find myself watching episode after episode of Judge Rinder and eating slice after slice of this delicious leek and cheese loaf. Well a girl has got to eat and Judge Rinder is very wise… I can change my life tomorrow.

This loaf goes great with hearty soups and can also be enjoyed as a breakfast on the go or simply toasted spread with butter. So get your loaf on and become a lazy bum like me #lifegoals.


Leek and cheddar loaf
Makes 1 loaf / Hands on time 20 mins / Total time 1hr 20 mins + cooling / V
You’ll need: 2lb/900g loaf tin, baking paper
Rapeseed oil or butter for greasing
150g leek (1 medium leek) finely chopped
75g strong mature vegetarian cheddar, grated
250g self-raising flour
50g wholemeal flour
1 tsp baking powder
½ tsp sea salt flakes
250ml semi-skimmed milk
2 eggs
Few springs of thyme, leaves picked
Black pepper
40g vegetarian Italian hard cheese or Parmesan*, grated
Small handful pumpkin seeds


TIP: If you have any extra root vegetables to use up, replace the leeks with whatever you have to hand. Grate hard vegetables such as carrots and butternut squash and finely chop fibrous greens. You can also replace the cheddar with a cheese of your choice. 


Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Grease a loaf tin with oil or butter and line the bottom with baking paper. Put to one side.
2. Finely chop the leek and grate the cheddar. Mix together in a medium sized bowl and add the Italian hard cheese, keeping a handful a side for later.
3. In a larger mixing bowl, measure out the flours, baking powder, salt and mix until  combined. Add the leek and cheese mixture, thyme leaves and a good crack of black pepper and mix well until the ingredients are evenly distributed.
4. In a mixing jug, measure out 250ml of semi-skimmed milk and crack in 2 eggs. Beat with a fork until fully incorporated. Pour straight into the dry mixture and mix quickly until combined – adding the wet ingredients to the dry activated the baking powder so the sooner you can get it in the oven the better.
5. Pour into a loaf tin and top with the remaining cheese and a sprinkling of pumpkin seeds. Bake in the oven for 1 hr.
6. Remove and cool in the tin for 10 mins before turning out and cooling fully on a rack. However, if you’re desperate to eat it warm feel free, just bear in mind the loaf will be a little soft so slice carefully. Serve on its own or spread with butter. Wrap in foil and keep refrigerated for up to 5 days.

Leek and cheddar loaf

V – Vegetarian
❄ – Once cooled, slice and wrap well in cling film or foil. Freeze for up to 3 months. Defrost fully in the fridge before consuming.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.



Cheese and onion puff pasties

Cheese and onion puff pasties
Cheese and onion puff pasties
Cheese and onion puff pasties

I was shopping in my beloved Sainsbury’s today and got talking to an elderly man in the queue. His trolley was full of cakes, various pastries, walnut whips and a large pack of adult nappies – way more interesting than my own basket. He was quick to explain that the adult nappies were for his 80-year- old boyfriend, but unfortunately one pack only lasts him three days – TMI. When I suggested he go and get another pack, he explained he couldn’t carry the chocolate, cakes and the two packs of nappies on the bus, so I offered to give him and his nappies a lift.
In the car, I learned that not only was this eccentric old man a delight to talk to, but his name was Peter and he used to be a producer at the BBC. He spent the journey recounting all his worldly adventures, dropping casually into conversation that his tutor was none other than David Attenborough.
Sadly, when I pulled up outside his house, I had to say my goodbyes – he had afternoon tea to prepare – so I helped him with his bags and shook his lovely warm hand, only for him to present me with a box of walnut whips that I will treasure forever.

Oh, and so when I got home, I made cheese and onion puff pasties, but they were a total disaster, so I decided to sack off making another batch and retreat to my sofa to eat marmalade on toast for the rest of the afternoon. So, these are my second attempt and the reason you didn’t receive a blog yesterday, apologies.


Cheese and onion puff pasties
Makes 4-5 pasties / Hands on time 45 mins / Total time 1 hr 10 mins /
You’ll need: A rolling pin and a tea cup saucer (roughly 14 cm)
1 medium large baking potato (250g), skin on and chopped into cubes
250ml cold water
½ vegetable stock pot or cube, I use Knorr
1 large onion, peeled and finely chopped
150g mature vegetarian cheddar, grated
375g chilled ready rolled puff pastry
1 egg, beaten
1 tbs flour for dusting


Method
1. Preheat an oven to 220°C/200°C fan/ 428°F/gas mark 7. In a casserole pot or large saucepan, add the chopped potatoes, stock pot and 250ml of cold water. Put on a high heat and bring to the boil. Continue to boil for 5 minutes.
2. Add the chopped onions and give it a good stir. Turn the heat down slightly and continue to cook for a further 8 minutes, stirring frequently (now is a good time to grate the cheese). Take off the heat, season well with salt and pepper and put the filling to one side to cool.
3. Roll out the ready rolled puff pastry and using a tea cup saucer as a stencil, cut out as many circles as you can before gathering up the trimmings and re-rolling to make more. Line 2 baking trays with baking paper and dust with a little flour. Place the pastry circles on them and using the back of a fork make little imprints along the edges of each circle.
4. Stir the grated cheese into the cooled potato and onion mixture and add another crack of black pepper to taste. Place a heaped tablespoon of mixture down the middle of each circle of pastry. Brush the imprinted edge with a little beaten egg, before folding over to create a half moon pillow. Seal by applying downward pressure with your finger tips and imprinting with the back of a fork. Cut 3 small slits in the top of each pasty with a sharp knife to allow the hot air to escape while baking.
5. Once all your pasties are filled, brush them with beaten egg, space out evenly on the baking trays and bake in the oven for 20 minutes or until golden brown. Leave to cool on the baking trays for 5 minutes before carefully transferring to a cooling rack. Serve warm or cool completely and enjoy cold as a snack. The pasties will last up to 3 days refrigerated in an air tight container.

Cheese and onion puff pasties
Cheese and onion puff pasties

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


​V– Vegetarian    Suitable for home freezing once cooled. Consume within 3 months.