Photo Credit

Posted mostly for Kitty, who requested it in the comments on my last TiLT, but since I was a little lax in replying to comments over the weekend (sorry!) probably won’t see any reply I make now. Also, it’s awesome and anyone who isn’t vegan should try it. [...]]]>

Photo Credit

Posted mostly for Kitty, who requested it in the comments on my last TiLT, but since I was a little lax in replying to comments over the weekend (sorry!) probably won’t see any reply I make now. Also, it’s awesome and anyone who isn’t vegan should try it. Sadly I didn’t take a photo of it.

Measurements are rather arbitrary, as although it’s based on a recipe I read a long time ago, I don’t know where I got it from and had to make some of it up.

Ingredients:

• 2 large leeks
• Butter
• Around half of a  medium-sized pot of single cream
• Half a Boursin (or a couple of tablespoons full of another herb and garlic-y soft cheese)
• A small glass (approx. ) of white wine
• Salt and pepper

Fry the leeks in butter until they’re soft, then turn the heat right down. Add the cream and the wine, stirring it and letting it heat slowly so it doesn’t curdle. When it starts to bubble slightly, add the seasoning and the cheese. Reduce it to whatever consistancy you require and add more cream or wine if needed. Serve, and drink the rest of the wine!

I served it with pan-fried pork loin. If you happen to serve it with the same or similar, make the sauce in the pan you fried the meat in, and add any juices that come out of the pork whilst it’s resting too. It just makes it all the more delicious!