Today is a good day, because today is the day that I have a big stack of wedding invitations ready for posting tomorrow. Yes, invitations made, inserts printed and stuck in, names written, envelopes addressed, stuffed and stamped, and all banded together in a neat little stack.
Planning your wedding is fine if you have approximately 2(+) hours of spare time every single day for about 6 months, and a very long attention span for that sort of thing.
It was about 8pm by the time I started to think about making dinner. The dish I had planned was going to take an hour to make, which just wasn’t going to happen, but it was either that or give in and have filled pasta from the freezer, as apart from leeks, cheese and creme fraiche our fridge was fairly bare. So I changed the recipe and did it in half the time. I don’t think it suffered from it, and I certainly didn’t.
a knob of butter
2 leeks, chopped into rounds
1 onion, finely chopped (or roughly chopped, if you’ve spent half your evening stuffing envelopes, it really doesn’t matter
80g Wendesleydale or other similar cheese
1 slice brown bread, breadcrumbed
some chives, chopped
about 4 generous tbsp creme fraiche (I used around 1/3 of a 300ml pot)
pepper for seasoning
1. Melt the butter in a saucepan over a medium-low heat. Add the leeks and onions, cover and sweat until soft
2. Meanwhile, crumble your cheese into a bowl. Add the breadcrumbs and chives; season with pepper. Preheat the oven to 180C
3. When the vegetables are cooked, add the creme fraiche to the saucepan and stir until the veg are all covered. Pour into a shallow ovenproof dish, top with the cheese/breadcrumb mixture and bake for around 20 minutes until crisp and golden on top
So the original recipe has you bake the leeks, which is why it takes so long. I thought it was pretty tasty as is, and using the saucepan doesn’t make any more washing up as you need to warm the creme fraiche through before adding to the leeks anyway. The other thing I like is that it takes 20 minutes in the oven, just long enough to cook some potatoes and veg to go with it, and clean up your kitchen a little bit. So I do declare this recipe a Weeknight Winner!