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Main Course: Leek Crousade ...
I became aquainted with this dish when I first began to grown leeks many years ago. I use leeks but you can comfortably use courgettes. I like using Croustade because I find it so versitile. This recipe is for four people and I suggest you serve it with potatoes and a good fresh green salad.
Oven: Pre-heat to 350F (180C)
You'll need:
- 1 cup (3.5 oz, 100 g) bread crumbs
- ½ cup (3.5 oz, 100 g) ground almonds
- ¼ cup (1 oz, 25 g) of finely chopped nuts and/or sesame, sunflower or pumpkin seeds (use whatever you have to hand - the exact quantities are not critical)
- ½ cup (4 oz, 110 g) margarine
- 2 large leeks
- 1 tbsp. of butter
- 2 tbsp. oil (for the white sauce)
- 1 tbsp. flour
- 1¼ cups (10 fl oz, 300 ml) milk
- 1½ cups (3 oz, 75 g) grated cheddar cheese
Mix together the bread crumbs, ground almonds, nuts or seeds and margarine. Rub these together, then spread the mixture over the base of an oiled 8 x 12 in (20 x 30 cm) 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.