Daily menu, October 19: crisp chicken and leek triangles, comforting carrot soup and vegan hazelnut custard

These chicken and leek triangles make a crisp, savory opening course, with chicken mince and thinly sliced leek complemented by finely chopped bacon. Garlic, white wine, cream and Parmesan bring the filling together with a rich, rounded flavor. Wrapped in 12 sheets of filo and brushed with melted butter or vegetable oil, the parcels bake into delicate, flaky bites. The recipe makes 24 triangles, making it practical for sharing as a starter or serving alongside the menu’s comforting soup.

A bowl of carrot and celery soup gives this menu a mellow, vegetable-forward centerpiece. Chopped carrot, celery, onion and potatoes form the base, while grated ginger adds a gently aromatic note. Vegetable stock provides the liquid for the soup, and cream can lend a smoother finish. A little olive oil, salt and pepper season the ingredients without obscuring their flavors. Its soft, comforting character contrasts pleasingly with the crisp filo starter and creates a natural bridge to dessert.

Finish the meal with hazelnut custard, a dessert described as both vegan and gluten-free. Almond milk or hazelnut milk combines with corn starch and hazelnut butter to create its custard base, while cocoa powder adds a chocolate note. Crushed hazelnuts bring texture and reinforce the nutty flavor. The recipe summary says it can be made in 15 minutes and contains no added sugar, making it a convenient option when you want a quick, plant-based dessert after a savory meal.

How many chicken and leek triangles does the recipe make?
The ingredient notes specify a yield of 24 triangles.

What can I use to brush the filo pastry?
The recipe lists melted butter or vegetable oil for brushing the filo sheets.

Which ingredients give the soup its flavor?
Carrot, celery, onion, ginger and potatoes make up the vegetable base, with vegetable stock, salt, pepper and olive oil for seasoning.

Is cream included in both the starter and the soup?
Yes. The triangle filling uses 1/4 cup of cream, and the soup lists 2 tablespoons of cream.

How can I make the custard?
Use almond milk or hazelnut milk with corn starch, hazelnut butter, cocoa powder and crushed hazelnuts; the recipe summary gives a preparation time of 15 minutes.

Does the dessert contain added sugar?
The supplied recipe summary describes it as free from added sugars.