Anyway, this time Carol showed off her beetroot, while Wolfgang was worried two leeks might not feed 4 people. Under normal circumstances I would agree, but with these two, not a problem.
So, here are two tried, tested and much praised recipes for what to do with leeks and beetroots. Don't worry - normal sized vegetables will work fine, just tripple the quantity!
Leeks a la Nenya
4tbsp olive oil
salt to taste
300ml red wine (Shiraz will work well)
Cut Leeks into 3cm cylinders, fry upright in a non-stick pan with a little olive oil on a low heat, covered with a lid, until the bottom half is soft. Take care not to burn - switch pan off and rest if necessary. Turn individually to cook the other side by the same method. Season with salt. Now comes the trick: increase the heat and add red wine, half a glass at a time, to cool the pan and caramelise the leeks on both sides. Serve hot or cold. Surprisingly very very tasty.
Beetroot salad a la Carol
2 of Carol's Beetroots (or 6 from the shop)
tsatsiki mix (alternatively salt and dill)
Boil the beetroots, drain, peel and slice 5mm thick. Sprinkle generously with garlic powder and tsatsiki mix. This salad keeps for a few days in the fridge, tastes better with time and keeps giving.