Have you ever wondered why Welsh fans carry inflatable leeks to rugby or football matches? Legend says Cadwaladr, a 7th century King of Gwynedd, once ordered his men to wear one into battle for identification purposes. But this tasty veg is more versatile than identifying troops. Rich in antioxidants, leeks are packed with vitamin K, manganese, vitamin B6, copper, iron, folate and vitamin C, as well as vitamin A vitamin E, calcium and omega-3 fatty acids. Leeks may be perfect for roasting, souping and frying, but they make surprisingly good cakes too.
Line the bun or muffin tray with paper/silicone cases.
Wash the leek throughly to remove any soil from between the leaves. Then slice the leek into thin circles. Slice these circles into thirds.
Measure out the flour, baking powder, herbs and spices in the mix together in a bowl, then turn gently with a wooden/silicon spoon. (Note salt can be used if desired.)
Pour the measured milk into a glass and beat the egg into it with the fork.
Make a well in the flour, add the milk eggs mix and required amount of oil.
Quickly blend together for one minute.
Next add the leeks and cheese. Continue stirring for two minutes until the mixture is of a stiff consistency.
Use a filled teaspoon to drop the mixture into the cases.
Place on middle shelf and bake for 25-30 minutes.
Cool on a wire rack before serving.
Notes
Serving suggestions:
Go Welsh and serve with a bowl of Cawl.
Go Oriental and dip in a bowl of sweet chilli sauce or mango chutney.
Freeze for the summer and enjoy with an egg fried in plum tomatoes for lunch.
Grow your own leeksLeeks are hungry plants, so add plenty of well rotted manure to your plot, or alternatively grow them in a deep container with fresh compost, adding a feed of Incredigrow.Start the seeds in late February or through March and April either in a single seed in cellular trays outdoors or direct in your soil. From May to July the plants can then be transferred to their final growing positions.To have a more blanched stem it is necessary to fork the soil around the stems as they grow, being careful not to get it between the leaves.Beware of the leek moth and leek rust – for more information on this you can always visit our guide on growing onions and leeks from seeds.
My name is Amanda and I live in Pembrokeshire with my fiancé and our garden is approximately 116 meters square. I want to share with you my love for gardening and the reasons behind it, from the good to the bad and ugly. I want to do this for my own personal pleasure. If you would like to take the journey with me then please read my blogs and share with me your gardening stories.
If you're growing your own pumpkins this year and want to use them for more than just a spooky Halloween decoration, this delicious soup is perfect!Rebecca from the T&M team says: "This is a really warming soup, perfect for a chilly day. We often add a tablespoon of grated fresh ginger for an added kick. For vegetarians, simply leave out the bacon and use vegetable stock. And for something a bit special, why not use the pumpkins themselves as the bowls? Just remove the tops and scoop out the flesh."
Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.
Try out these delicious plot-to-bowl recipes Image: Chainupong Hiporn
Homemade soup isn’t just good for the soul – it’s a healthy, wholesome and cost-effective meal that makes excellent use of homegrown veg.
If you’re taking part in this week’s Big Soup Share, or you’re looking for new ideas to fill your family’s soup bowls and lunch flasks, check out some of our favourite bloggers’ recipes for inspiration…
This creamy soup is perfect for using up a glut of courgettes and a great way to make use of those extra-large courgettes! You can add extra parmesan to the soup when you serve, some fresh chilli and even a swirl of cream depending on your taste.
Gently cook the chopped courgettes, garlic and herbs in a heavy based saucepan until the courgette has begun to soften.
Season generously with salt and black pepper. You can also some chopped fresh chilli at this stage if you wish!
Add the stock and simmer until the courgette is completely softened - about 10 minutes.
Blend the soup until smooth - if you wish you can keep back some of the cooked courgette and add into the rest of the blended soup to give some texture.
Now add in your parmesan cheese and stir until it has melted into the soup. You can now add more salt and pepper to taste and then add in the cream at this point if you wish, although I find that when using a large courgette it is already quite creamy!
Serve with a sprinkle of parmesan on top and some extra black pepper, if you wish!
Enjoy!
Notes
Find out how to grow courgettes and other squashes from seed by visiting our hub page.
Since the first seed catalogue was published in 1855, Thompson & Morgan has grown to become one of the UK’s largest Mail Order Seed and Plant companies. Through the publication of our catalogues and the operation of our award-winning website, Thompson & Morgan is able to provide home gardeners with the very best quality products money can buy.
Celebrate National Vegetarian Week with delicious recipes from gardening bloggers around the UK Image: monticello
At Thompson & Morgan, we’re passionate about growing our own food. But sowing, growing and nurturing delicious produce is only half of the story. Harvesting, preparing and eating these vitamin-packed wonder foods is just as important, right?
This year, 10 – 16 May is National Vegetarian Week. To celebrate, we asked our favourite green fingered bloggers to share their best vegetarian plot-to-plate recipes. Here are some of their ideas and delicious serving suggestions to help you make the most of your fresh fruit and veg.
Since the first seed catalogue was published in 1855, Thompson & Morgan has grown to become one of the UK’s largest Mail Order Seed and Plant companies. Through the publication of our catalogues and the operation of our award-winning website, Thompson & Morgan is able to provide home gardeners with the very best quality products money can buy.
Pre-heat the oven to 180C/160C fan. Line a muffin tin/s with cupcake cases. Combine the flour and sugar together in a bowl and mix. Whisk together the eggs, yogurt and butter in a jug. Gradually add the jug mixture to the flower mixture, while mixing, to create a smooth batter. Carefully fold in the chopped strawberries.
Divide the batter between the cupcake cases so they are about 3/4 full. Bake for 25-30 mins, or until golden. Use a knife or skewer to poke through to the middle of the cake to make sure it is cooked through. If the knife/skewer comes out slighty wet, put the cakes back in the oven for a minute or two and then check the middle again. Once cooked, put to the side and leave to cool.
While the cakes cool, mix the sugar and butter together until smooth. Now add the milk, vanilla and food colouring and beat until the icing takes on a pale pink colouration. Transfer the icing into a star nozzled piping bag, then evenly pipe swirls onto the cooled cupcakes. Finish off the cupcakes by adding a a strawberry half or small strawberry to the top. Eat and enjoy or store in an airtight container to enjoy later on.
Since the first seed catalogue was published in 1855, Thompson & Morgan has grown to become one of the UK’s largest Mail Order Seed and Plant companies. Through the publication of our catalogues and the operation of our award-winning website, Thompson & Morgan is able to provide home gardeners with the very best quality products money can buy.
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