This week Scott ** from Real Epicurean (www.realepicurean.com now defunct) is hosting the Weekend Herb Blogging 27.04.2021 **. The WHB game at the end of the weekly round-up from Coffeepot at Coffee and Cornbread gave me a hint what to cook this week. I asked how often a cook uses Allium cepa resp. onions in the kitchen. I use a lot of members from the Alliaceae-family like onions, garlic, chives and at least leeks. Leek is used as a winter vegetable and together with celeriac and carrots you get greens to season a soup. Leeks contain vitamin C, vitamin K , folic acid as well as trace elements potassium, calcium, magnesium, iron and manganese.With this healthy vegetable I prepared a low carb dish.

Cheesy leeks & ham

Easy, tasty and fast!

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Cheesy leeks & ham
Categories: Low Carb
Yield: 4 Servings

8 small Leeks, white part only
8 slices Cooked ham
100 grams Cheddar, grated
2 tablesp. Dijon mustard
6 tablesp. Crème fraîche (full or half-fat)

============================ SOURCE ============================
Good Food Magazine, Spetember 2005, p.18
— Edited *RK* 01/19/2007 by
— Ulrike Westphal

1. Heat oven to 200 °C/fan 180 °C/gas 6. Cook the leeks in a pan of
boiling salted water for 4-5 mins or until just tender. Drain and
cool under a cold tap to stop them from cooking any further, then
drain again well and pat dry on kitchen paper.

2. Wrap each leek in a slice of ham, then arrange, side-by-side, in
a large baking dish. Mix the cheddar in a bowl with the Dijon
mustard and crème fraîche, until well combined. Season to taste.
Spread over the leeks, then bake for 15-20 mins until bubbling and
golden brown. Serve at once with plenty of crusty bread to mop up
the juices.

Make it with potatoes:

Bake four jacket potatoes in the oven for 40 mins before cooking the
leek dish. Split oven and serve the leeks on top.

Make it tangy: Use 100 g, 4 oz, crumbled blue cheese,such as Cashel
blue, or try some gorgonzola instead of cheddar. Omit the mustard.

: Easy
: Prep 5 mins
: Cook 20 – 25 mins
: Per serving 295 kcalories, protein 20g, carbohydrate 6g, fat 21g,
saturated fat 12g, fibre 3g, sugar 0g, salt 2g

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** http://www.healthyeatingblog.co.uk/2007/01/whb-66-beetroot-apple-and-stilton-salad/ no longer available
** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/ no longer available