Leek croustade
Wash, trim and chop 3 to 6 leeks. Soften them in
a saucepan with butter or oil.
Stir in a tablespoon or two of flour and heat for a
few minutes.
Pour in some milk or a mixture of milk and stock,
stirring continuously.
Make breadcrumbs out of 2 slices of wholemeal
bread. Add a cup of chopped nuts, a handful of
oats and any sunflower seeds, pumpkin seeds
sesame seeds that you have. Add mixed herbs
and rub in about 100g margarine or butter.
Press the breadcrumb mix into the base of an
ovenproof dish. Bake in a hot oven for 10 -15
minutes.
Add the leek mixture and sprinkle grated cheese
on the top. Bake in the oven until the top is
golden brown and bubbling.
Serve with green salad and potatoes.
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