I recently received a Facebook message in the chain letter genre. To be precise, it was actually more of a pyramid scheme. A pyramid scheme in which I was asked to invest a recipe, sending it to the top name on the list and reposting the request to a number of friends who do the same, until each person on the list receives 36 recipes.
"Fair enough." you might think. "Disregarding the fact that pyramid schemes never work and are clearly a scam, sounds like a nice way to gain a few new recipes". And that would be reasonable. However, the message then requested that "it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don't agonise over it, it is the one you make when you're short of time".I was outraged! What, I ask you, is the point of sharing a recipe that you can type from your head; that you make when you're rushed?
As a food obsessive, I cherish recipes that I collect from numerous sources. Sometimes they're kept in a folder, on scribbled pieces of paper or torn out, faded magazine pages. Sometimes they're marked with a post-it or a well folded spine in an old cookbook. Sometimes they're bookmarked on my iPhone. Wherever I keep them, they are precious to me. When I'm in a rush and whip up a bowl of pasta or noodles, I still think about flavours and ingredients. It's not quite the same as those indulgent afternoons spent following a well-loved recipe though, is it?
Personally, if I'm asked to share a recipe, I can't help but agonise over it. It's a way to show people what I love and why. However, I've had to come to a conclusion on which recipe to share; not for the pyramid scheme, but to share my first recipe with you here on Not a Load of Tripe. I've at least managed to stick to one request the pyramid scheme message made though - this recipe uses a stack of simple ingredients, and is actually far easier than everyone thinks when I've taken it to parties or made it for friends. It's a great starter for novice pie-makers too, being pretty difficult to ruin as it doesn't have to support a great deal of its own weight (like a pork pie) or contain liquid (like a steak and ale, for instance). I got it in my Beanies veg box (contact them on 0114 268 1662 if you'd like a regular seasonal veg box delivered, with a great recipe card each week) but it comes from 'The Vegetarian Option' by Simon Hopkinson originally. Enjoy!
LEEK AND CHEESE PIE
For the pastry -
125g butter,
200g self-raising flour,
pinch of salt (if using unsalted butter),
cold water to mix.
Cut up the butter in a large bowl and rub in the flour and salt until coarse crumbs have formed (I do this in a blender, but be careful not to overblend). Mix with as little water as you can get away with and knead briefly. Place in a plastic bag in the fridge to 'rest'.
For the filling -
600g-700g leeks trimmed and thinly sliced,
250g-300g grated cheddar cheese or something similar,
25g butter,
3 tbsp water,
salt and pepper,
a little milk for glazing the pastry.
Melt the butter in a roomy pan and gently stew the leeks for 10 mins, then add the water and salt and pepper, and stirring from time to time, continue to cook until the water has evaporated (They should be lovely and sticky by now!). Cool the leeks by spreading them out on a plate and butter a tart tin or ceramic flan dish. Pre-heat the oven to 180c. If you use a 20cm tart tin you should find you need about 2/3 of the pastry for the base and save the rest for a lid, or for a 22 or 24cm tin use more for the base and use thin strips of pastry to make a lattice top (I think this looks nicest anyway as you can see the browned cheese inside when cooked). Cover the pastry base of the pie with half the leeks, then half the cheese, then the rest of the leeks and finally the remaining cheese. Finish with the pastry topping, brush with a little milk to glaze and bake for 40mins. Serve warm or cold.
Lovely. Now that is worth sharing.
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