What I'm cooking and eating

Wednesday, 11 March 2015

Inspired by......

For me, part of the point of recipes is that they can be a jumping-off point for your own dishes.  Unless I am seriously trying to re-create a dish, I tend not to follow recipes too slavishly, especially when it's something like stew or a curry that can, and should, be modified to suit your own tastes. 

So, anyway, the other day I read this recipe, for leek and feta croquettes.  I thought they sounded lovely, but I know from past, bitter experience, that if I try to roll things in breadcrumbs and fry them, they go all over the place and seriously don't look like what they are supposed to look like.  Probably because I rush them, but anyway.

And I had some butternut squash that wanted using up, and one of my favourite things to do with butternut squash is to mix it with feta and couscous in a tomato sauce.   And I had far too many leeks.... and found a packet of udon noodles in the cupboard.  And this was the result:

½ butternut squash, cut into chunks.
1 large leek, finely chopped
1 400 g tin tomatoes
2 tsp plain flour
1 tbs cooking oil
1 oz butter
½ packet feta cheese, crumbled
1 packed udon noodles

Put the squash, the leeks and the cooking oil into a frying-pan with a lid, and cook on a low heat, stirring fairly frequently, until the squash is soft and beginning to caramelise around the edges.  Whizz the tomatoes with the flour with a stick blender until smooth; season to taste.  In a separate saucepan, melt the butter, then add the tomato mixture and bring to the boil, stirring all the time.  Stir in the crumbled feta and pour over the leeks and squash.  Adjust seasoning.   Serve with the noodles which you have prepared according to the instructions on the packet (you can, of course, use another sort of noodles, or pasta, or whatever).

2 comments:

  1. Great recipe, I love a bit of improvisation!

    ReplyDelete