onion and leek

When a craving for filled Turkish flatbread strikes, this cheeky shortcut will allow you to get them on the table in a flash.

RecipeTin Eats’ spicy lamb gozleme are ready in 30 minutes flat thanks to this handy hack

olive oil

onion, finely diced

garlic cloves, finely chopped

red capsicum,

lamb mince

cumin powder

paprika

cayenne

¾ tsp cooking salt

¾ tsp black pepper

(4 heaped cups) baby spinach

Heat the oil in a large non-stick frying pan over high heat. Cook the onion and garlic for 1 minute until softened but not coloured. Add the capsicum and cook for 2 minutes. Add the lamb and cook until it changes from pink to brown, breaking it up as you go.

Stir in the cumin, paprika, cayenne, salt and pepper. Cook for 1 minute. Add the spinach, stirring until wilted. Transfer the filling to a bowl and let it cool for 10 minutes.

This salad is big on flavour and can either go on the side of the short-rib tacos or you can use it as a filling.

Mexican cannellini bean salad with lime and haloumi recipe

lime juice

garlic clove,

Tabasco

cans cannellini beans,

yellow capsicum,

red onion, finely diced

avocado,

coriander leaves

salt and black pepper,

grams haloumi

1. ​Whisk the lime juice, olive oil, garlic and Tabasco in a large bowl.

2. Add the remaining ingredients except for the&nbsp;haloumi. Mix until well combined and season with salt and pepper to taste.

3. Using a&nbsp;microplane&nbsp;grater finely grate the&nbsp;haloumi&nbsp;into fluffy shreds to cover the top of the salad.

A galette is a rustic tart that doesn't use a mould or form to keep the pastry in shape. Once you make the pastry, it's easy to put the galette together and in the oven. The leek and asparagus filling is surprisingly flavoursome for just two ingredients. I find less is more with this recipe but you can add more cheese by crumbling some salty feta over the asparagus before baking it.

Leek and asparagus galette

rye flour

plain flour

almond meal

tsp sugar

sea salt

nutmeg

unsalted butter,

tsp white wine vinegar

5-6 tbsp ice-cold water

leeks

asparagus

tbsp extra virgin olive oil

butter

egg, lightly beaten

For the pastry, place the flours, almond meal, sugar, salt and nutmeg in a food processor and process until combined. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the vinegar and half the water and continue to process until a dough forms – add more water if needed. Form the dough into a ball, wrap in plastic wrap and refrigerate for one hour.

Unwrap the dough, place on a floured surface and roll into roughly a 20x20-centimetre square. Don&apos;t worry if it&apos;s a bit crumbly, it will come together with the rolling. Fold the dough into thirds, roll out to a square again, then fold into thirds again. Repeat the process, then wrap the dough in plastic wrap and return to the fridge for at least one hour, preferably overnight.

When ready to cook, preheat oven to 180C.

For the filling, cut the leeks in half lengthways and wash any dirt from them. Cut or snap the bottom few centimetres off each asparagus spear and slice the stalks into small rounds, leaving a 3-cm tip. In a medium pan, heat the oil and butter over a low heat and cook leeks gently until soft and pale. Reserving the tips, add the asparagus rounds and cook briefly, about 2 minutes - they will keep cooking when the galette is baked.

Roll out the pastry to a rough 30-cm circle. Pour the filling into the centre and spread out, leaving a 5-centimetre gap around the edge. Lie the asparagus tips randomly over the filling. Fold the pastry over the filling, working your way around and crimping as you go. Brush the pastry with the beaten egg and bake for about 40 minutes or until it is crispy and golden.

Remove from the oven, place on a cooling rack, let cool slightly before eating and sprinkle with parmesan before serving.

Indulgent burrata meets a bold, silky vodka sauce in this crowd-pleasing pizza. Start the dough a day ahead for a crisp, pro-style crust.

Upgrade pizza night at home with overnight dough and creamy burrata

water

dry yeast

flour

fine sea salt

semolina,

Pour the water into a large mixing bowl and add the yeast, stirring to dissolve it. Add 500g of the flour to the bowl and mix with your hands for 30 seconds to combine. 

Add the remaining flour to the bowl and mix for another 30 seconds to combine, then add the salt and mix for a further 30 seconds. 

Tip the dough mass onto your benchtop and knead with your hands for 10 minutes. 

Shape the dough mass into a smooth ball by dragging it across the benchtop to form tension on the outside of the dough. Cover and leave the dough to rest in the fridge for 24 hours. 

After the dough has rested, portion the dough into 250g pieces. Shape each piece into a ball, then allow it to rest for 10-12 hours in an airtight container in the fridge. 

Top 4 onion and leek recipes from across the web

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RecipeTin Eats’ spicy lamb gozleme ...

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Top 4 onion and leek recipes from across the web

The most viewed onion and leek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

RecipeTin Eats’ spicy lamb gozleme ...

Mexican cannellini bean salad with ...

Leek and asparagus galette

Upgrade pizza night at home with ov...

The most viewed onion and leek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine