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Creamy Leek Bake

A delicious croustade-style vegetable dish. Serve as a vegetarian main course with potatoes and green leafy vegetables.

Serves 4

Base:
175 g fresh breadcrumbs
50 g butter or margarine
100 g Cheddar cheese, grated
100 g chopped mixed nuts
½ tsp mixed herbs
1 clove garlic, crushed

Sauce:
3 medium leeks
4 tomatoes, skinned and chopped
50 g butter or margarine
25 g flour
½ pint milk
Salt & pepper to taste

Topping:
75 g fresh breadcrumbs
25 g margarine or butter



For the base:
Rub together the fat and breadcrumbs. Add remaining base ingredients. Press into a tin 28 x 18 cm (11 x 7"). Bake at Gas Mk 7 220°C 425°F for 15 - 20 minutes until golden brown.

For the sauce:
Meanwhile, slice the leeks. Melt butter in a saucepan and sauté the leeks for 5 minutes. Stir in the flour. Add the milk, stirring constantly. Bring to the boil then reduce heat to a simmer. Add tomatoes and seasoning and simmer for a few minutes to soften tomatoes. Spoon vegetable mixture over base.

For the topping:
Rub remaining margarine into breadcrumbs for topping and sprinkle over.
Bake at Gas 4, 180°C, 350°F for 20 minutes.


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