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Post by Deleted on Mar 17, 2008 18:29:48 GMT
Leeks are an incredibly versatile vegetable in my opinion, I knocked this up to use the last vestiges of my leeks, mostly pathetic looking specimens about half an inch or less in diameter, but I had dozens of them ! Quantities are merely what I used, invent your own recipes like what I do  Cut the leeks into strips lengthways, then into two inch long strips. I ended up with a colander full. Make up a cheese sauce, about 3/4 pint of milk, with a tablespoon of flour thickening, and about 1/2 lb of strong cheese eg cheddar. I added black pepper, but no salt. Stir in the leeks and simmer to soften. Add more milk to maintain a slightly runny texture if needed. Line a large pie dish with pastry, and add the cheese/leek mixture. Bake for about 20 mins, then add a mashed potato topping, baking for about another 30 mins or so until browning. I cracked an egg on top and put a few thin strips of cheese across for colour. The filling can also have added chopped bacon if desired, it is all down to taste. Hearty food for hungry gardeners |
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Post by Shrubrose on Mar 17, 2008 18:45:43 GMT
Oo sounds lovely. Cholesterol heaven! Just the sort of comfort food for the weather we've been having.
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Post by andy on Mar 18, 2008 6:15:25 GMT
I know what you mean about leaks...i often fry mine with a pinch of sugar added. Gorgeous.
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Post by Penny on Mar 26, 2008 18:28:01 GMT
Sounds so yummy!
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