Monday, April 4, 2016

"Downton Abbey" Leek Tartlett

This is from the kitchens at the real "Downton Abbey" - Highclere Castle!!

Leek Tartlett

Serves: 6

Tartlet cases:

85g (6T) soft butter
180g (1½ cups) flour
40g (about 1/2 c - ish) finely grated Parmesan cheese
45ml (3 tbsp) water


30g (2 tbsp) butter
500g (about1 pound -ish) leeks, washed and cut into discs
250ml (1 cup) cream
Salt and pepper

To serve:

Fresh chives, parsley or paprika


1) To make the pastry, rub the butter into the flour and Parmesan cheese until the mixture resembles breadcrumbs. Add the water and mix to a soft dough. Chill, covered, for 30 minutes.

2) Preheat the oven to 200ºC. Roll out the pastry to about 4mm thick and line 6 individual quiche pans. Prick with a fork, cover and chill for 15 minutes.

3) Bake the tartlet cases for 15 minutes. Remove and set aside.

4) For the filling, melt the butter in a large frying pan over the highest heat and sauté the leeks. As soon as the leeks start to cook, pour in the cream and stir. Season. Simmer for 2 minutes, then, using a slotted spoon, remove the leeks from the frying pan and place in a bowl. Keep stirring the cream as it bubbles and reduce to a third of its volume. Return the leeks and their juices to the pan, stirring until thoroughly heated through

5) Just before serving place the tartlet cases into a warm oven. Place each tartlet case on a plate and spoon the leek mixture into the middle. It doesn't matter if the cream spills out of the tartlets. Sprinkle with fresh chives, parsley or paprika to decorate. Serve immediately.

Slow Cooker Sirloin Tips and Gravy

Fast.  Right up my alley this week!!  You can add some sauteed mushrooms to give another layer of taste.  When sirloin tips are on sale, this one is a real time-saver!!

Sirloin Tips and Gravy


2 lb. beef sirloin, cut into 1 inch cubes, and patted dry
1 1/2 c. flour
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
3 TBS vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup
1 (15 oz.) can beef broth
1 envelope onion soup mix
1 c. water
1 beef bouillon cube
1 TBS Worcestershire sauce
Salt and Pepper to taste
Dried Parsley for garnish


In a large bowl combine flour, onion powder, garlic powder, salt and pepper.

Dredge sirloin pieces lightly in flour mixture.

In a large skillet heat oil over medium-high heat, brown beef in batches, until browned on all sides. Remove to a paper towel lined plate, to absor excess fat, then add to Crock Pot.

In a small bowl combine soup, onion soup mix, beef broth and Worcestershire.

Pour over beef. Add water, bouillon cube, salt and pepper to taste. (I don't use any salt because of the soup, Worcestershire and bouillon.)

Stir well. Cook on LOW 6-8 hours until gravy has thickened a bit and beef is cooked through. Serve over cooked egg noodles, rice or mashed potatoes. Garnish with parsley if desired.