Leeks carry a lot of dirt in their layers and if they are not cleaned properly before cooking, you will end up with a very gritty dinner!
1: Trim roots and dark green tops from leek, leaving white and pale green parts remaining
2. You can see from the second image above that the dirt is embedded through the deeper layers. So you'll need to clean them right through.
3. Slice leek lengthways (from top to bottom) and clean thoroughly under running water, making sure to rinse out the grit from all of the layers
4. Slice thinly.
5. Saute leeks in a mixture of butter and olive oil for best flavour
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.