Cheesy leeks with ham
This a great main to have up your sleeve, it's delicious with pasta or some crusty bread
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
- Heat oven to 200C/fan 180C/gas 6 and boil the kettle. Place the leeks in a single layer in a large saucepan and add enough hot water from the kettle to cover. Bring to the boil, then cover and simmer for 5 mins until the leeks are just tender.
- Lay 2 slices of ham, overlapping, on a board, then sit 2 leek halves at one end. Wrap up, repeat with the other leeks, then place the parcels in a small ovenproof dish.
- Mix three-quarters of the cheese with the crème fraîche, then season and spoon over the parcels. Mix the remaining parmesan with the breadcrumbs and scatter over the top. Bake for 15 mins until the cheese is golden and bubbling. Serve with a green salad and crusty bread to mop up the sauce.
Make it low-fat
To make this lower in fat, use half-fat crème fraîche with just 25g of Parmesan and a good pinch of English mustard powder. The mustard brings out the flavour of the cheese, so you can get away with using less.
Per serving
445 kcalories, protein 24.0g, carbohydrate 21.0g, fat 30.0 g, saturated fat 18.0g, fibre 4.0g, sugar 6.0g, salt 2.38 g
Recipe from Good Food magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3448/
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Ingredients
- 2 large leeks , washed, trimmed and halved
- 4 slices ham
- 50g Parmesan
- 100ml crème fraîche
- 1 slice bread , whizzed into crumbs
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A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
100
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Warm and comforting
Ingredients
- 2 large leeks , washed, trimmed and halved
- 4 slices ham
- 50g Parmesan
- 100ml crème fraîche
- 1 slice bread , whizzed into crumbs
Per serving
445 kcalories, protein 24.0g, carbohydrate 21.0g, fat 30.0 g, saturated fat 18.0g, fibre 4.0g, sugar 6.0g, salt 2.38 g
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14 November 2007
coby rated this recipe
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04 January 2008
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05 February 2008
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17 April 2013
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