Monday, June 11, 2007

Leek Croustade

1 cup breadcrumbs

1⁄2 cup ground almonds

1⁄4 cup of finely chopped nuts and/or sesame, sunflower or pumpkin seeds (use whatever you have to hand - the exact quantities are not critical)

1⁄2 cup butter

2 large leeks

1 tbsp. of butter

2 tbsp. oil (for the white sauce)

1 tbsp. flour

11⁄4 cups milk

11⁄2 cups grated cheddar cheese

Pre-heat to 350.

Mix together the breadcrumbs, ground almonds, nuts or seeds and margarine. Rub these together, then spread the mixture over the base of an oiled 8 x 12 in baking tin. Bake for about ten minutes, until the top starts to brown.

Meanwhile, clean and slice the leeks, and cook them in the butter until tender. Spread the leeks over the baked base.

Next make a white sauce. Heat the oil in a pan, stir in the flour, then gradually add in the milk. Keep stirring as the sauce thickens.

Pour the sauce over the leeks. Sprinkle the grated cheese over the top, and return the dish to the oven for about half an hour, or until the top is golden brown.


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