Olive and Basil Feta Cheese Spread

A lovely and quick dip/sandwich filling which is super easy to make. The original recipe was double the quantity but I halved it. If you are using as a dip for a gathering, you could double the quantities below. The original recipe called for Kalamata olives but I used black olives because I am cheap, so just use any colour olive you prefer.

Creamy Potato, Leek and Mushroom Bake

This recipe comes from an old Linda McCartney recipe book I picked up somewhere which I've modified slightly. It's basically a potato gratin with added layers of leeks and herbed mushrooms, and a cheesy breadcrumb topping. The recipe serves 2 as a main course, so if serving more, scale up accordingly. It doesn't keep particularly well so needs to be eaten up on the day it's cooked. Make sure you slice the potatoes as thinly as possible, as otherwise it will take hours to cook. I sliced mine using a box grater, and even then it took an hour an a half.

Serves 2
Ingredients:

2 cloves garlic, crushed
250g mushrooms, sliced
3 tsp dried mixed herbs - I used thyme, marjoram and parsley
400g potatoes, thinly sliced (I used a box grater)
400g leeks, sliced
nutmeg, to taste
200 ml double cream
60 ml milk
2 tbsp cream cheese (optional)
100g bread
50g flavoured cheese (I used a mix of hard goats cheese and marture cheddar)
1/2 tsp garlic powder (optional)
salt and pepper, to taste

Instructions:

Preheat oven to 190 degrees C/375 degrees F/Gas Mark 5

1. Saute garlic in oil/butter in a pan for a couple of minutes. Add the mushrooms and half the dried herbs (1 and 1/2 tsp) and fry for 5-10 minutes until softened.

2. Arrange layers of vegetables as follows:

Using half the potatoes, add a layer of potato on the bottom of a baking dish, dotting with 1 tbsp cream cheese (if using), and a sprinkling of herbs.

Using half the leeks, add a layer of leeks and sprinkle sparingly with nutmeg.

Add the mushrooms and cooking juices on top.

Using the remaining leeks, add another layer of leeks, herbs, nutmeg, and dot with 1 tbsp cream cheese.

Finish off with a layer of potato on top.

3. In a jug, combine cream and milk. Season with salt and pepper to taste, and pour over the potato, leek and mushroom layers.

4. Blend bread into breadcrumbs. Grate cheese into breadcrumbs, add garlic powder and stir to mix. Cover the top of the potato bake with breadcrumbs.

5. Bake, covered with foil, for an hour. Remove foil and bake for another half an hour or until potatoes are soft.