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
I think this looks wonderful. I’ve rarely cooked with leeks. They’re a bit expensive here, but I’ve always enjoyed them when I’ve eaten them in restaurants. I’m saving this to del.icio.us right now.
REPLY:
And here they are cheap! I’d say not the typical restaurant vegetable.
Eine gute Idee, dieses Gericht mit Senf zu verfeinern. Ich kenne und schätze es ohne.
Auch in den Niederlanden ist Lauch ein billiges und geschätztes Gemüse.
This looks great! Leeks and ham are a classic combination.
Oh My
That looks wonderful. I love leeks too. Thanks for giving the answer to allium cepa..I would have never guessed.
I have been looking for a good leek recipe. This is it. Thanks so much for posting it!