Cheese and Leek recipes?!
Cheese and Leek recipes?
I dont like veg much, but I do like the cheese and leek topping on a Marks and Spencers Chicken dish with a cheese, leek and bacon topping. I wondered if anybody could give me a cheese and leek recipe?
Answers:
Cheese and Leek
Ingredients:
2 leeks, sliced thin
1 tablespoon butter
3 eggs, beaten
1 cup breadcrumbs
1/2 cup cheddar cheese, grated
2 tablespoons fresh parsley, chopped
Pepper
1 tablespoon sesame seeds
1 tablespoon wheat germ
1 tablespoon parmesan cheese, grated
2 egg whites, stiffly whisked
Steps:
1. Gently fry leaks in butter until soft and moist. Add all remaining ingredients except sesame seeds, wheat germ, Parmesan and egg whites and mix together.
2. Gently fold in whisked egg whites.
3. Pour mixture into a buttered oval pie dish or soufflé dish and sprinkle with sesame seeds, wheat germ and Parmesan.
4. Bake at 350 for 30 minutes or until firm. Serve hot.
Good luck and enjoy! =)
Cheesy leeks? Bleurgh!
try it with pasta and smoked ham
cheese and leek sausages are the best
Try the following
Cheese and leek drop scones
110g/4oz self raising flour
4 baby leeks, sliced
140g/6oz cheese, grated
2 eggs
1 egg, yolk only
milk to loosen mixture if needed
4 tbsp olive oil
seasoning
Method
1. Put the self raising flour in a bowl with the leeks and cheese and stir in.
2. Add the eggs and beat together to form a batter.
3. Add a little milk if the mixture is too thick.
4. Heat a little oil in a frying pan.
5. Drop a dollop in the pan when it is hot and fry for two minutes on either side.
6. Continue until batter is used up
or Cheese and rice-stuffed pepper
For the cheese and rice-stuffed pepper
? orange pepper
1 tbsp olive oil
200g/7oz basmati rice, cooked according to packet instructions
50g/1?oz edam, grated
For the cheese and leek sauce
1 tbsp olive oil
? onion, chopped
? leek, white part only, chopped
100ml/3?fl oz double cream
50g/1?oz edam, grated
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the pepper half onto a baking sheet and drizzle with olive oil. Place the cooked rice into the pepper half, then top with the grated cheese.
3. Transfer to the oven and bake for 8-10 minutes, or until the pepper is softened and the cheese bubbling.
4. For the cheese and leek sauce, heat the oil in a frying pan and cook the onion and leek over a low heat for five minutes.
5. Add the cream and cheese and simmer gently for 3-4 minutes, until the cheese has melted.
6. To serve, place the stuffed pepper onto a plate and pour over the cheese and leek sauce
or Leek tart
For the pastry base
110g/4oz plain flour
1 egg
110g/4oz butter, cubed
cold water, as needed
extra flour, for dusting
For the filling
30g/1oz butter
? leek, diced
1 garlic clove, crushed
2 tsp fresh thyme, chopped
85g/3oz peas
salt and freshly ground black pepper, to taste
110g/4oz dolcelatte cheese, crumbled
2 eggs, beaten
150ml/5fl oz double cream
green leaves from the leek, shredded and deep-fried, for garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, place the flour, egg and butter into a food processor. Pulse until well combined, adding just a little water, if necessary, to bind.
3. Turn dough out of the processor onto a lightly floured surface, and roll out to a 25cm/10in circle.
4. Place a large chefs' ring onto a baking sheet, and line it with the pastry, pressing down well on all sides.
5. Place into the hot oven for 2-3 minutes. Remove from oven.
6. To make the filling, while the pastry case is cooking, heat the butter in a frying pan over a moderate heat.
7. As the butter begins to melt, add the diced leek, garlic, thyme and peas.
8. Sauté for 3-4 minutes.
9. Season to taste, then pour into the partly-cooked pastry case.
10. Crumble the cheese on top of the leek mixture.
11. Mix the eggs and cream together in a separate bowl, season to taste, then pour over the filling in the pastry case.
12. Place back into the hot oven for 15 minutes, or until set and golden.
13. Remove from the oven, slide onto a serving plate, remove chefs' ring and garnish with the deep-fried leek tops to serve.
Leek and Cheese Quiche
"A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!"
INGREDIENTS
* 2 tablespoons butter
* 2 cups sliced leeks
* 1 (9 inch) frozen pie crust, thawed
* 1 cup shredded Swiss cheese
* 1/4 cup grated Romano cheese
* 1 tablespoon all-purpose flour
* 4 eggs
* 1 3/4 cups heavy cream
* 1 tomato, thinly sliced
* salt and pepper to taste
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
3. In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
4. In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
5. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.