I think it helps a lot if the recipe you are referring to has lot of pictures in it not just when its ready and looking good but of different stages. I am planning to put as many pictures as I can starting with this recipe...
Ingredients:
1 large, ripe avocado
2 tbsp lemon juice
1 tbsp vegetable oil
50g sweetcorn
2 tomatoes peeled and seeded
1 garlic clove, crushed
1 leek, chopped
1 red chilli, chopped
425ml vegetable stock
150 ml milk
shredded leeks to garnish
1. Peel and mash the avocado with a fork. Stir in the lemon juice and reserve until required
2. Heat the oil in a pan and saute the sweetcorn, tomatoes, garlic, leek and chilli for 2-3 minutes until softened
3. Put half (I put 75%)of the vegetable mixture in a food processor or blender with the avocado and blend until smooth. Transfer to a clean saucepan.
4. Add the stock and milk and reserved vegetables and cook gently for 3-4 minutes until hot. Garnish with shredded leeks and serve.
8 sheets phyllo pastry dough, each about 13 * 7 inches
5 tablespoons butter, melted
6 ounces soft, rindless goat cheese
1/2 cup roughly chopped mixed shelled hazalnuts and pistachio nuts (I did not add these)
salt and pepper
For the Beet Dressing:
1/3 cup chopped cooked beet
1/4 teaspoon dijon mustard
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
4 tablespoons olive oil
For the sweet and sour Leeks
4 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons sugar
2 ponunds leeks, trimmed, cleaned, cut in half lengthwise and then into chunks
Juice of 1 lemon
For the Tomato Garnish
1 tomato
2 tablespoons olive oil
2 teaspoons mixed fresh herbs, such as flat leafed parsley, thyme and oregano
1. Working quickly before the dough dries and keeping all but the sheet you are working on under a damp dish towel, place a sheet of phyllo on a flat surface and brush it all over with a little of the melted butter. Place the second sheet on top and cut in half to make 2 squares. Brush one with little more butter and place the other stack on top at an angle to create an 8 pointed star. Butter the top layer of dough; repeat to make 4 stacked dough stars.
{Honestly I did not waste time to create the star and all, you can try it though if you want to serve it to guests.}
2. cut the goat cheese into 4 equal pieces and shape each piece into a ball. Place a cheese ball in the middle of each phyllo star. Sprinkle the nuts over and season. Bring together the corners of each star and twist to make a bundle. Place on a cookie sheet and brush with the remaining butter. Chill until required.
3.Preheat the oven to 400 degrees F. To make the beet dressing, place all the ingredients in a food processor with 3 tablespoons water and blend until smooth; set aside until required.
4. To make the sweet and sour leeks, heat the oil in a large pan. Add the garlic and sugar, and stir until the sugar caramelizes. Add the leeks and sprinkle with the lemon juice. Cover and simmer for 4 to 5 minutes.
5. Meanwhile, bake the phyllo bundles for 5 minutes until golden and crisp at the edges.
6. To make the tomato garnish, first cut the tomato into quarters and scoop out the seeds. Then run a sharp knife underneath the flesh of the each tomato quarter to remove the skin. Cut each quarter into 4 strips and toss in the oil and herbs.
7. To assemble, place a small mound of the leeks in the middle of each plate and place a goat cheese bundle on top. Spoon around the beet dressing and decorate each plate with the tomato garnish.
1 tbsp vegetable oil
1 red onion, halved and sliced
100 g potato diced
1 carrot, diced
1 leek sliced
1 green chilli, sliced
3 garlic cloves, crushed
1 tsp ground coriander
1 litre vegetable stock
450 g mixed canned beans, such as red kidney, borlotti, black eye drained
salt and pepper
2 tbsp chopped coriander, to garnish
1. Heat the oil in a large saucepan and add the onion, potato, carrot and leek. Saute for 2 minutes, stirring, until slightly softened. Add the chilli and garlic and cook for a further 1 minute.
2. stir in the ground coriander, chilli powder and the stock. Bring to the boil, reduce the heat and cook for 20 minutes or until the vegetables are tender.
3. Stir in the beans, season well and cook for a further 10 minutes. Garnish with chopped coriander and serve.
6 tablespoons butter
5 cups trimmed and sliced leeks
2 cups dry hard cider (I used sparkling cider)
2 cups heavy cream
2 teaspoons while grain mustard
2 eggs, beaten
1 1/4 cups grated cheddar cheese
1 pound potatoes, cut into 1/4 inch thick slices
salt and pepper
12 sheets of phyllo pastry dough, defrosted if frozen (You can find these at any grocery store, 1 pack contains around 50 sheets)
1. Preheat the oven to 350 degrees F. Melt one-third of the butter in a large skillet. Add the leeks and saute for 6 to 8 minutes until soft, stirring occasionally. Add the cider, bring to a boil, and boil rapidly, uncovered, until reduced by about two-thirds. Add the cream, return to a boil, and boil rapidly for 3 to 5 minutes, until the sauce reaches the consistency of thick cream Remove from the heat and stir in the mustard, eggs and cheese.
2. Meanwhile, cook the potatoes in boiling salted water for 3 to 4 minutes until tender; be sure they are cooked through, because the acidity from the cider will prevent them from cooking further when added to the sauce. Drain and stir gently with the leek mixture. Season to taste.
3. Melt the remaining butter. Use a little to brush the bottom of a 13X9 inch baking dish. Place a sheet of phyllo pastry dough on a top and brush with a little more butter. Repeat with 4 more sheets of dough to cover the bottom and sides of the dish, overlapping the edges. Spread the filling inside, then layer another 5 sheets of dough, in the same way, over the top; fold over any overlapping dough. Brush 2 more sheets with the remaining butter, gently crumple, and place on top of the pie.
4. Bake for 30 to 40 minutes until golden.
4 tablespoons butter
2/3 cup very thinly sliced leeks
3.5 cups frozen peas
1 and a three fourth cups finely diced boiled potato
2 quarts good quality vegetable broth
1 tablespoon shredded fresh mint plus a few sprigs for garnish
salt and pepper
1. Melt the butter in a pan. Add the leeks and saute slowly for 3 to 4 minutes. Add the peas and potato and toss together
2. Add the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Season to taste.
3. Puree half the soup in a blender until very smooth. Return to the pan with the remaining soup. Mix well, then add the mint and heat through.
4. Spoon some soup into each of 4 warmed bowls and garnish with mint sprigs.
