Leeks with Quinces | Praso Lathro me Kydonia

I always associated Quinces with English food, for some reason, but in my quest for Quince recipes (thanks to buckets of them from a friend), I find the best ones in Middle Eastern and Greek cuisines.

This one is a Greek recipe, from Macedonia and Thrace. It simmers leeks with tomatoes and quinces for an excellent wintery side dish. It can be cooked in the oven too, should you wish to warm the kitchen as the dish bakes. It is a variation on another local dish which cooks leeks with prunes and tomatoes.

Similar recipes include Quince and Split Pea Stew, Spiced Quinces, and Quince Pickle.

Browse all of our Quince recipes, and our Leek dishes. Our Greek recipes are here. Or enjoy browsing our Late Winter collection of dishes.

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Sweet and Sour Leeks with Burrata

Leeks are not often the primary ingredient in a dish, but just occasionally, and justifiably, they are the centrepiece. Their creamy flavour when slow cooked or braised is a delightful Winter element that is best appreciated outside of the soups and purees that they usually inhabit. The sweet oniony flavour is a surprise to people who have not experience it before.

These leeks are braised in wine and olive oil, then sautéed a little to give colour to the pieces, before being served with a sweet-sour sauce and creamy cheese.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book and have written about our experiences. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Leeks and Carrots a la Grecque, and Cream of Tomato and Potato Soup with Leeks.

Browse all of our Leek recipes and recipes using Burrata. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Potage Crème de Tomates et de Pommes de Terre | Cream of Tomato and Potato Soup with Leeks

Today we have one of Elizabeth David’s Divine Dishes, a Retro Recipe – one we have been making for decades. It is a Soup for late Summer and Early Autumn through to Winter (tip – freeze tomatoes in Autumn so that you can make this soup in Winter).

This is so simple, cheap but flavoursome, and quite beautiful. Elizabeth David claims that you can taste the butter, the cream and each vegetable. You can!

Similar recipes include Sweet and Sour Leeks with Burrata, Creamy Tomato Soup with Lemongrass and Ginger, Roasted Tomato and Sweet Corn Soup, and Rustic Tomato Soup with Feta.

Browse our our Soup recipes and our French recipes. We have various Potato Soups and Tomato Soups. Or just explore our Late Autumn Dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can explore more of the Retro Recipes series, our vegetarian recipes from that first blog.

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Leeks and Carrots a la Grecque with Tomatoes and Herbs

This is a beautiful Autumn and Winter dish that can also be made with Spring vegetables. Today it might be Spring here, but leeks and carrots are still on the menu on the colder days of this transitional season. We have had such cold weather this year, even breaking records for the coldest November day in 50 years.

You can vary this dish. For example, use leeks only, or carrots only.  Potatoes on their own are also very very good.

Read about Cooking a la Grecque Style.

Similar recipes include Golden Brown Carrots with Garlic, Sweet and Sour Leeks with Burrata, Leeks and Carrots a la Grecque, Mushrooms a la GrecqueCauliflower a la Grecque, and Fennel a la Grecque.

You might like to browse our Leek recipes, and our “a la Grecque” recipes. Also check out our easy Mid Winter recipes.

This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

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Wintery Carrot and Coriander Soup

There is something about the coldness of winter that intensifies the flavour of carrots.

Carrots are best in winter. There is something about the coldness of this winter that intensifies the flavour of carrots. How precious they are in their sweetness and affinity for a range of vegetable combinations.

This soup is a winner, but forgive me, I don’t have a photo of it yet. So rather than drool over a photo, get the carrots out of the fridge and the soup pan from the cupboard and make the soup this afternoon. You won’t regret it.

Similar recipes include South Indian Carrot Soup, Carrot and Roasted Tomato Soup, and Ginger Garlic Lentil Soup.

Are you looking for soup recipes? Here are our recipes, and browse carrot recipes too. You might like to read more about the spice Coriander. Or be inspired by our Mid Winter recipes.

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Gentle Vegetables a la Grecque | Vegetables Poached in Wine

Oh how seductive are Autumn mornings. Full of golden light, rayed so jaw-droopingly beautifully through the leaves. Plants in autumn reach up lovingly to the sun, after months of shrinking away from the heat of summer. Long tendrils holding flowers wave in the breezes and welcome your passing smile — they nod knowingly in that gentle breeze. Chives and spring onions are flowering. Geraniums as red as lipstick. Mint and lemon verbena. Bog sage. Curry leaf. Earlier, my Lemongrass flowered — the first time ever!

How fitting then to find a recipe of matching gentleness, a warm salad of wine poached baby veggies, needing nothing else but the magnificent flavours of plants, leaves, wine and the very best of oils. Yes, Ottolenghi, you understand Autumn.

Are you after other a la Greque dishes? Try Slow Braised Fennel with Chilli, Garlic and Orange, Zucchini a la Grecque, and Parsley Braised with Olive Oil and Tomatoes. Also try Sweet and Sour Leeks with Burrata.

You might like to browse other Ottolenghi recipes and all of our a la Grecque recipes. Be inspired by our collection of Mid Autumn recipes.

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Seasonal Cooking | 11 Simple Beautiful Summer Salads

Sometimes we forget that simplest is bestest.

I ran into a lady today from Northern France and we chatted about France and French food. I have spent some time living and working in the North East of France, so it was great to chat to such a beautiful lady.

Coincidentally, I have just started to re-read, Elizabeth David’s French Provincial Cooking. I love the simple approach to food and the reverence she shows to food and eating.

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