Stuffed leek
These stuffed leeks combine flavoursome leek tops with tangy feta, mushrooms, capsicum, and spices, perfect with hummus or a salad.
This is a concentrated vegetable stock paste. Unlike conventional vegetable stock you use up all the ingredients instead of straining them out at the end saving all that goodness. You can even use your vegetable scraps to make it and it lasts for up to 4 months.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
2 medium onions
1 large carrot unpeeled
3 stalks celery + leaves
5 cloves garlic or 4 teaspoons crushed garlic
½ cup fresh herbs
1 tbspn olive oil
150 grams rock salt (1/2 cup)
500 grams of other vegetables or vegetable scraps. See tips for seasonal flavour combinations
1. Roughly chop all the vegetables. Cut the slower cooking vegetables into slightly smaller pieces than the faster
cooking ones.
2. Heat the oil in a large wide pan and add in the vegetables and salt and cook on medium-high heat. As the
vegetables release their juices, turn up the heat and cook until the water has evaporated by at least half and all the
vegetables are soft. Add in the fresh herbs and cook for a minute more.
3. Blitz it all up in a blender until smooth. Pour into sterilized jars.
4. Keep in the refrigerator for up to 4 months.
These stuffed leeks combine flavoursome leek tops with tangy feta, mushrooms, capsicum, and spices, perfect with hummus or a salad.
Whip up these delicious Mushroom and Kale Bites for a quick, savoury snack or serve with salad for lunch! They're also a perfect way to use up any leftover veggies.
Bone broth is a great way to warm your body, soothe your gut and make sure you’re using all parts of the animal. Bone broths taste great and can be used in place of any stock or simply in a cup on their own with turmeric or other spices.
