The Sunday before I went on my travels we had a friend from church over for lunch, and the Fried Leeks seemed like an ideal starter.
The title doesn't sound that appealing, but they were completely delicious! You make a crème fraîche sauce with spring onions, capers and some other bits, as well as red peppers in a sweet vinegar marinade, and then serve them with leeks that you've egged and crumbed before frying. This starter was just mouthfuls of flavour. Absolutely wonderful! I'm not very good at the egg and breadcrumbs thing - it never seems to stick and my breadcrumbs aren't "crumby" enough, but it didn't in any way spoil this dish.
Last Sunday we had another friend over for dinner and Jim and I ran a tag-team for baking the Broccoli and Gorgonzola Pie. Oh my goodness! It was so scrumptious that we ate it all before I could take a half-way decent picture of it, so you'll just have to imagine it!
Before I do any more pie cooking, I need to get myself a proper pie dish and perhaps some of those loose-based tart tins too. I made this pie in a springform cake tin and while it worked, it wasn't really ideal. I feel a trip to the massive kitchen shop in Bath coming on... Uh oh!