Cooking - for a new lifestyle (Our Test Kitchen)

Preparation 10 min Cooking 25 min 330 calories per serving 4 leeks, quartered lengthwise and halved crosswise 1 tbsp olive oil 1 pinch salt [optional] ground pepper to taste 300 g salmon fillet 1/2 lemons [optional] Keep the serving plates warm on the stove while you're preparing the dish. Preheat the oven to 215°C/425°F. Prepare the leeks : Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then  toss  well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min. Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside. When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to ...

This is the salad I was raving about earlier this week on Facebook.  I think I will be making it quite a lot this summer.  It is easy, delicious and very refreshing.  I bet lots of different veggies could be substituted in. For 2 servings: 1 leek 1-1/2 tbsp Classic Vinaigrette 2 tbsp extra virgin olive oil 1 tbsp lemon juice, freshly squeezed salt and pepper to taste 4 button (white) mushrooms, sliced 1 tomato, sliced 1 carrot, shredded Prepare the leeks:  cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft.  Drain the leeks and let cool a few minutes. With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl.  Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper.  Blend gently and set aside. In a small bowl, ad...

2 servings Preparation 10 minutes Cooking 50 minutes 170 calories per serving 2 carrots, cut into 1 cm rounds 1 leek, cut into 2 cm pieces 2 tbsp olive oil 1/2 tbsp ginger root, grated 2 tbsp fresh mint salt and ground pepper to taste Preheat the oven to 375F. Prepare the carrots and cut them into rounds about 1 cm thick. Prepare the leeks, remove about 1/4 of the dark green part, and cut them into 2 cm pieces. Transfer the vegetables to a baking sheet or dish. Add the oil, minced ginger, salt and pepper. Mix well to coat thoroughly with oil, then put in the oven and bake about 35 minutes. Finely chop half of the mint leaves then add them to the dish, mix and continue baking for about 15 minutes more. Garnish with the remaining mint leaves and serve. From www.soscuisine.com

This should have been titled garlic with brussel sprouts. Although not my favourite (I actually LIKE brussel sprouts) this was loved by everyone else. I used 14-16 small brussel sprouts. (although larger ones are easier to work with the smaller taste less bitter) 1 tsp garlic 2 tbsp veg oil leeks or green onions chopped So as usual, you will trim off the bottom and remove the first 2-3 outer leaves. Place in salted water and boil until tender (NOT MUSHY!) Drain and cut in 1/2. In a small pan, place oil and garlic at med/high heat. Toss in onions/leeks. Stir fry for a couple minutes, then add sprouts. Fry only until thouroughly mixed. Then turn off heat. We actually reheated this one and they were VERY well received. Personally I would reduce the garlic to 1/2 tsp. Nice change. "Bon Appetit!"