“Leeks and High Heels” gets a new look


It’s been a few years of foodie blogging and it has taken me a while to find my own unique voice in blogging and Instagram. The journey is ongoing and is still fun and exciting, so I continue …

What can you find on my blog?

I share my own created and “inspired by” recipes for easy, fast and flavourful home cooked meals. Some of these are great staples for daily grub and others are delicious party food to share with loved ones and friends. I blog about what is seasonal, what I crave now and what inspired me to cook today… or not!

When I travel I always take time to discover great food hotspots: a classic or a new trendy place and anything in between – it all feeds my food-wanderlust. And I love sharing those places with you, my readers, and most of all hearing about your foodie experiences.

To celebrate my own unique blog-style, I took a great duo of creative folks www.kinlake.com under my arm and rebranded the entire blog: a new logo, a new blog layout and newly inspired editorial stories every Wednesday. A daily foodie Instagram and of course an occasional high heels pic. I am soooo psyched to re-launch today, 10 June 2016 –

the all NEW LeeksandHighHeels.com

heels and leeks

I embrace my blog’s name Leeks and High Heels, as it is sooo ME and well … a blog is a selfish narrative anyway, based on 1 point of view, mine. However I have a guardian angel… My dad was a 2 Michelin star Chef, and his favourite vegetable was leeks. He died at a very young age (1992) but left me with a huge passion for food. As I have been told i have a “slight” weakness for high heels, so the name came about a brainstorming session with my dear friends Nia and Virginie (thank you again ladies!).

leeks dads jacket

Thank you dad, for the inspiration even now long after your passing, I feel you are with me every time I cook.

oh, and you can be sure to occasionally spot a pair of my high heels somewhere in my posts and on Instagram.

dadsnotebook jacket pen

Let me share some lovely leeks recipes today, staples in my kitchen repertoire really, ultra easy and full of flavour.

Thank you to all my fateful (and new) readers from all over the world; it is a joy to share with you my kitchenista adventures !

Chicken, leek and mushroom casserole

leeks mushroom chicken casserole


5 table spoons vegetable oil

40gr butter

2 small or 1 large leek, cleaned and coarsely chopped

150gr of mushrooms, cleaned and chopped

2 table spoons spelt flour

1 table spoon cognac

140ml chicken stock

170ml milk

1 dried bay leaf

2 twigs fresh thyme

3 table spoons flat parsley chopped

70gr grated cheese like gruyere or parmesan

4 large chicken breasts, trimmed and cut in 4


  1. preheat the oven at 180degrees C. Season the chicken with salt and pepper and add to heated pan with 2 table spoons oil and 20 gr of butter. Cook until golden brown on both sides, reduce the heat and cook till cooked through. Transfer chicken to plate to reserve.
  2. In the same pan heat 3 tablespoons oil, add leeks and mushrooms and cook stirring occasionally until the golden brown and tender. Transfer to plate and reserve.
  3. Use the same pan and add 20 gr butter, stir in flour and cook, stirring continuously for 2 minutes. Add chicken stock and milk and cognac. Add bay leaf and thyme and cook, scraping the browned bits from the bottom, until thickened. Season with salt and pepper. Disregard the bay leaf and thyme. Transfer to a bowl.
  4. Return to the pan, the chicken, vegetables and pour over the sauce. Sprinkle with cheese and bake in the oven for 12 minutes, till bubbling. Let stand for 10 minutes and add chopped parsley before serving.


Leek spaghetti with shrimps

leeks and shrimp


1 leek, cleaned and chopped lengthwise, steamed

100gr shrimp, shelled and cooked

40gr of ricotta

lemon zest


  1. Mix the ricotta, leeks, and shrimp in bowl.
  2. Season with salt and pepper and add the lemon zest. And serve.


Cheese and leek bruschetta

leeks cheese toast


1 slice of bread, grilled

1 leek, cleaned, chopped lengthwise and steamed

50gr grated cheese mixture

1 tablespoon chopped flat parsley


  1. Layer the leeks and cheese on the grilled bread, season with salt and pepper
  2. In preheated oven ay 180 degrees C, bake till cheese has melted.
  3. Sprinkle with parsley and serve.

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