Creamy Leeks & The Moggie Sous Chef

wp-image-1732445482jpg.jpgI’ll ‘fess up. The real reason I wanted to do this blog was so I could post a cute picture of my cat acting as the sous chef.

As cat owners will know, moggies love supervising in the kitchen. They get to sit up high with a bird’s eye view of everything, it’s nice and warm and there’s always the chance their owner might not pay full attention, allowing for the stealth theft of meat or cheese.

Non-cat owners might balk. This doesn’t look hygienic, I grant you. But pets are brilliant for your immune system as it gets to practise fighting germs on a small scale and makes it better prepared for bigger assaults.

That’s my story and I’m sticking to it.

The recipe is for creamy baked leeks, based on a Jamie Oliver recipe I adapted. It goes well with a roast chicken leg or on top of a steak.

Creamy Baked Leeks

  • Servings: 3-4
  • Difficulty: easy
  • Print

  • 1 large leek, washed and sliced
  • 1 onion, finely sliced
  • 1tbsp butter
  • 1tbsp fresh thyme leaves
  • 2 cloves garlic, crushed
  • 150ml double cream
  • 100g extra mature cheddar, grated
  • Salt and pepper

Melt the butter in a large frying pan and add the onions and leeks. Turn down the heat and cook gently, stirring from time to time, for seven minutes. Add the garlic and thyme and cook for another couple of minutes.

Tip the lot into a bowl and add the grated cheese, cream and some salt and pepper. You won’t need much salt as the cheese is salty.

Pop in a shallow, oven-proof dish and cook in a pre-heated oven (180 degrees C) for 20 minutes.

Recipe contains about 10g net carbs per serving for three.

 

 

Super Sides for Low-Carb Diets

Steak, chicken and fish – all nice ingredients by themselves, but all the more nicer when accompanied by a delicious side dish!

Side dishes are what will keep you on the straight and narrow on a low-carb diet as they prevent boredom. Sure, a lovely piece of steak accompanied by salad can be nice, but second time round it’s even better with home-made coleslaw. Strips of lamb fried with cumin and served with spiced onions are fantastic and roast chicken paired with cheesy leeks is unbelievably delicious.

Here are three super sides to be going on with.

Home-Made Coleslaw

  • Servings: 4-6
  • Difficulty: easy
  • Print

Leeks, cream and cheese pre-cooking.

  • 200g white cabbage
  • 2 medium-sized carrots, peeled
  • Two spring onions
  • 1 tbsp garlic chives
  • 3-4 tbsp mayonnaise

Finely slice the cabbage, and grate the carrots. Chop the spring onion and mix all the vegetables with the garlic chives. Add in the mayonnaise and allow to sit for 10 minutes to allow the flavours to mix.

Carbs: total about 32g, with about 8g fibre

Spiced Onions with Sumac

  • Servings: 4
  • Difficulty: easy
  • Print
spiced onions
1 large white onion

  • 1tbsp sumac
  • 1tbsp white wine vinegar
  • 1tbsp finely chopped parsley
  • 1tsp sea salt

Peel the onion and cut it in half. Finely slice into half-moons. Mix with the salt, sumac, vinegar and parsley with the onions and leave to sit for 20 minutes. (This softens the onions and takes away that strong, bitter taste you get from raw onions.)

Carbs total: about 18g, with about 3g fibre

Cheesy Leeks

  • Servings: 6
  • Difficulty: easy
  • Print

Leeks, cream and cheese pre-cooking.
Leeks, cream and cheese pre-cooking.

  • 800g leeks
  • 2 slices garlic
  • 25g butter
  • Olive oil
  • 1tbsp fresh thyme
  • 100g cheddar cheese, grated
  • 200ml double cream
  • Salt and freshly-ground pepper
  • Grated nutmeg

Take off the leeks’ outer leaves, split down the middle without cutting all the way through and wash. Dry well and slice into rings.

Melt the butter in a saucepan with the oil. Fry the leeks with the garlic and thyme for five minutes until softened. Season with salt and pepper.

 

Add three-quarters of the cheese to the double cream and mix well. Add the grated nutmeg.

Place the leeks in a shallow, oven-proof dish and pour over the cream and cheese mix. Top with the rest of the grated cheese and add some more black pepper.

Cook for 20 minutes at 200 degrees C.

Carbs per serving: 18g, with 2.5g fibre

For more delicious low-carb recipes and menu plans, see The Diabetes Diet by Dr Katharine Morrison and Emma Baird