Alfalfa-Leek Mix Recipes
Salami and Camembert Seeded Bap
To make this is a really fantastic bap, ensure the baps are fresh and are topped with seeds: sesame, pumpkin, sunflower etc, these will add the extra flavour which will enhance the simple filling.
Serves 2
Ingredients: 2 brown seeded baps cut in half and buttered on the cut side, ½ Bag 50g (2oz) Alfalfa or alfalfa-leek, 6 - 8 slices of Peppered Salami, 6 - 8 thin slices of Camembert cheese
Method: Place the baps butter side up on a board, divide ¾ of the Alfalfa between the two bap bases, place on a Camembert slice followed by a folded Salami slice, alternate around the bap until all are used, top with a sprinkle of the remaining Alfalfa and place on the bap lid – enjoy!
Instead of buttering the bread why not try spreading with chutney: caramelised onion, mango or sweet pepper.
(Recipe Gillian Marczak)
Ham and Avocado Open Sandwich
To make sure this is a really fantastic sandwich, use fresh bread that has been topped with seeds: poppy, sesame, pumpkin etc, these will add the extra flavour which will enhance the simple filling.
Serves 2
Ingredients: 4 slices of crusty bread from a medium bloomer style loaf, buttered on one side, ½ Bag 50g (2oz) Alfalfa or alfalfa-leek, 4 slices of Peppered or Bavarian Ham, 1 Avocado peeled and stone removed, each half cut into 4 slices, 10ml (1 dessertspoon) lemon juice or salad dressing
Method: Coat the avocado slices in the lemon juice or dressing. Place the 4 slices of crusty bread butter side up on a board, divide ¾ of the Alfalfa between the bread slices, fold each ham slice and place on top of the Alfalfa along with the avocado, top each slice of ham with a sprinkle of the remaining Alfalfa. Place two open sandwiches per plate and enjoy!
Instead of buttering the bread why not try spreading with chutney: caramelised onion, tomato or sweet pepper. The salad dressing could also be drizzled over the avocado when placed on the sandwich.
(Recipe Gillian Marczak)
Cheese Sandwich with a difference!
To make sure this is a really fantastic sandwich, use fresh bread that has been topped with seeds: poppy, sesame, pumpkin etc, these will add the extra flavour which will enhance the simple filling. You will also gain extra flavour from the cheese if it is at room temperature rather than straight from the fridge.
Serves 2
Ingredients: 4 slices of crusty bread from a large bloomer style loaf buttered on one side, 25 - 35g (1- 1 ½ oz) sprouting alfalfa-leek , 4 slices of Leerdammer Original, Jarlsburg or Swiss Emmental
Method: Place 2 slices of the crusty bread butter side up on a board, top with a generous portion of sprouting alfalfa-leek, slightly fold two slices of cheese for each bread slice and top with the remaining bread, this time butter side down – enjoy!
Instead of buttering the bread why not try spreading with sweet chutney: mango, apple, greengage or beetroot.
(Recipe Gillian Marczak)
Sun Blush Tomato and Cream Cheese Jacket
This is the ultimate in ease for a really delicious topped jacket potato for a snack or main meal.
Serves 2
Assembling time: 5 minutes, Cooking time: 90 minutes (approximately)
Ingredients: ½ bag 40g (2 ½ oz) Sprouting Leeks or alfalfa-leek, 2 large potatoes weighing 250 – 300g (9 – 11ozs), washed, 100g (3 ½ oz) soft cream cheese, Seasoning, 25 - 35g (1 – 1½ oz) Sunblush or Sunkissed tomatoes
Method: Slit each potato along the top and place in a preheated oven 180°C/Fan 160-170°C/ Gas Mark 4, and cook for approximately 1 ½ hrs until potato is soft. Cut the potato again along the top to form a cross and carefully fold back the sections. Remove half of the flesh from each potato and place in a medium bowl. Add half the cream cheese and some seasoning to the potato flesh and combine together. Divide the mixture in two and place back in the potato jacket. Top with the remaining cream cheese and place on the sunblush tomatoes. Top with a generous portion of the sprouting leeks.
(Recipe Gillian Marczak)
Other suggested uses for alfalfa:
Use generously as sandwich filling, either on its own or with ham, chicken or roast beef
Sprinkle on soup just before serving
