Sarah Beattie's Camembert Leek Rostiflette

Well, if you hadn't guessed it, I jacked in Veganuary.  I have been doing it loyally since the campaign began and have proved to myself in the past that I can maintain a vegan diet for a month and it doesn't have to be for the New Year resolution month of January, the challenge for me in the future is will it be longer?! And the reasons for doing so have to be genuine, not a gimmick to get blog hits or retweets.  So what really happened?!   

Well I I went out for a proper vegetarian experience and that's when I slipped.  When I am in control of my own cooking, I am focused - but invite me to go out for a meal, and I rarely go out for a meal especially to a exclusively Vegetarian restaurant where a vegetarian can be spoiled for choice, then anything can happen.  And it did, I was in Manchester recently with the lovely Choclette of Tin and Thyme (formerly Chocolate Log Blog) and was tempted by something I saw on the menu at 1847 .  I genuinely completely forgot about my Veganuary pledge and was swayed by the...wait for it ...Beer Battered Halloumi with mushy pea emulsion, lemon curd and greens  (see tweeted  image from Choclette below).  Its not that I am mad about cheese either, but salty chewy halloumi coated in light crisp batter, just got me greedy with excitement.  And the verdict, it was delicious, even the chips were awesome.  I have no regrets. 

Anyway, I get back home this afternoon and want something a bit more comforting to eat and was reminded of a recipe for Leek Rostiflette  by  Sarah Beattie who shared it a couple of days ago on her Facebook page for National Cheese Lovers Day.  You can also find the recipe in Meat Free Any Day.

Its been a little while since I cooked a dish with leeks. It was only when I was sauteeing the leeks that I was reminded of its lovely sweetness.  The leeks were then stirred into some grated potatoes that D cooked yesterday for mash, (he has a tendency to make way too much of anything he cooks) and carefully scraped it into a large baking dish finishing it off with sliced triangular chunks of Camembert cheese that was left over from New Years Eve.  

Broccoli and Camembert bake

Quick after work grub. This is a richly flavoured bake, the Camembert melts into the cream to create a thick creamy sauce.
Broccoli and Camembert bake
Ingredients
Serves 2
4 tablespoons of double cream or single cream
350g Broccoli cut into small florets, including stalks
180g Camembert cheese, cut into slices including the rind
Salt and pepper to taste
Optional: 30g Parmesan cheese
Method
Steam the broccoli until just tender. Drain and transfer to an ovenproof dish.
Distribute Camembert slices evenly over the broccoli. Spoon over the cream and season to taste. If using Parmesan cheese, sprinkle over the top. Bake for 20 minutes until bubbly.

Serve with boiled potatoes.