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Crusty Sourdough with Caramelised Leeks and Manuka Honey

sheryl's kitchen

Welcome!

Paul and I started Steens Honey nearly 40 years ago, and we're still just as passionate about our bees as we always were. I love using our deliciously raw, grainy honey to create recipes with ingredients fresh from our garden in Papamoa Hills.


I think the most fulfilling way to enjoy food is to share it with
your favourite people.

I made this for lunch the other day and although it is still officially winter here in NZ, it was a stunning day so Paul and I sat on the grass, enjoyed the food, the sunshine, the dog and the cat who came along to join us.

What is it about eating outside that instantly seems relaxing and the food seems to taste just so much better?

This delicious crusty loaf recipe can be made with any toppings you have in the cupboard, but I’ve chosen to make it with the ingredients below.

Enjoy!

 

 

INGREDIENTS

Leeks - These were fresh from the garden so I chose small ones for tenderness. I used 3 leeks, as they reduce in size when cooked.

Mozzarella and Parmesan - but any cheese you have on hand is good to go

A very generous splash of extra virgin olive oil

Freshly crushed garlic

Dried chilli flakes

Fresh parsley and thyme just picked – super easy to grow and adds amazing flavour to so many things.

And of course, our deliciously sticky Steens Manuka – The MGO 83+ squeezy bottle is the perfect choice as it’s great for drizzling.


1

Take your loaf, home baked would be great but I’ve chosen to buy from our local fave  Flaveur Breads, who make the most delicious selection of organic, sourdough breads and pastries.

2

Cut deeply into it (but not right through into the bottom crust,) in a

criss-cross pattern. Pour some olive oil into the cuts

– use as much as you like.

3

Pop leeks in a fry pan with a generous dollop of olive oil, tsp Steens Manuka honey, 1-2 cloves of crushed garlic, sea salt, pepper and add chili flakes to taste.

Stir to combine and keep tossing in the pan.

4

One it’s all reduced and slightly caramelised, stuff them into all the cracks in the bread.

Grate the parmesan and mozzarella and stuff that in too making sure there is a generous amount to cover the top and sprinkle with chopped thyme.

5

Put the bread onto an oven tray lined with baking paper, bake at 180C for 15-20 mins, or until the top is looking crunchy, golden and warmed though.

In the meantime, crush a clove of garlic, add it to a little bowl of olive oil (around 4 tbsps) add a pinch of sea salt, and finely chop your parsley.

 

6

Take your now delicious smelling bread out of the oven and drizzle your Manuka Honey all over the top (as usual, I don’t hold back with my ingredients!

I used a very generous amount of honey for this recipe and the bread still didn’t taste too sweet – think caramelised onions....) then dig in with those fingers, pull apart the cheesy bread chunks and dip into the garlicky oil and parsley.

 

7

We combined this with a freshly picked leafy salad.

It is delicious, hearty and so simple to make, it’s an every season, anytime recipe– great with summer salads, soups in winter, or just by itself as a tasty snack with the fam.

Honey and Cheese together are a wonderful culinary match!

 

Happy days!

Sheryl

 


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