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Post by The witch on Feb 22, 2007 9:22:53 GMT 1
Serves 4-6
2 tbsp butter 2 tbsp plain flour 1 pint/560ml milk 8 oz/225g streaky bacon, chopped EDIT pancetta is best IMO 4 leeks, sliced and washed 1 tbsp Dijon mustard 7 fl.oz/200ml crème fraîche 12oz/340g penne a thick slice of white bread 3oz/100g grated gruyere or parmesan 1 tbsp butter
Heat oven gas 7, 220C/425F
Make a creamy sauce by melting 2 tbsp of butter and stirring in the same amount of flour. Cook for 2 minutes, then whisk in the milk. Simmer very gently while making the rest of the dish.
Fry the bacon until the fat runs, then add the leeks and cook until they are soft. Stir in the mustard, crème fraîche and white sauce, then taste and season with salt and pepper.
Meanwhile, cook the penne, and whiz the bread to crumbs in a food processor. Mix the crumbs with the cheese.
When the pasta is just fractionally underdone, drain it and add to the leek mixture. Tip the whole lot into a large gratin dish and scatter over the cheese and crumbs. Dot with the second lot of butter and bake for 10 -15 minutes until browned.
EDIT - I use 2 packs of Pancetta BTW
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Post by noidea on Jun 22, 2007 11:34:52 GMT 1
There is a recipe like that in Gordon Ramseys new book called Fast Food.
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Post by mickthecactus on Jun 22, 2007 12:27:58 GMT 1
Aah well, I have a million leek seedlings on the allotment so this could be very welcome.
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Post by The witch on Jun 22, 2007 14:33:35 GMT 1
I hope you like it Mick - when will your leeks be ready for harvesting?
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Post by The witch on Jul 18, 2007 8:03:07 GMT 1
Serves 4-6 2 tbsp butter 2 tbsp plain flour 1 pint/560ml milk 8 oz/225g streaky bacon, chopped 4 leeks, sliced and washed 1 tbsp Dijon mustard 7 fl.oz/200ml crème fraîche 12oz/340g penne a thick slice of white bread 3oz/100g grated gruyere or parmesan 1 tbsp butter Heat oven gas 7, 220C/425F Make a creamy sauce by melting 2 tbsp of butter and stirring in the same amount of flour. Cook for 2 minutes, then whisk in the milk. Simmer very gently while making the rest of the dish. Fry the bacon until the fat runs, then add the leeks and cook until they are soft. Stir in the mustard, crème fraîche and white sauce, then taste and season with salt and pepper. Meanwhile, cook the penne, and whiz the bread to crumbs in a food processor. Mix the crumbs with the cheese. When the pasta is just fractionally underdone, drain it and add to the leek mixture. Tip the whole lot into a large gratin dish and scatter over the cheese and crumbs. Dot with the second lot of butter and bake for 10 -15 minutes until browned. Made this using pancetta, it was much better than when using bacon I can tell you, more Italiany ;D BTW I also used 2oz of marg and 2oz of flour for the sauce, I find tablespoons vary too much in size, let alone trying to measure a tablespoon of marg.
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Post by mickthecactus on Jul 19, 2007 15:26:05 GMT 1
Leeks won't be ready for some time yet Reet. Still got about 50 to transplant. Done about 70 so far.
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Post by The witch on Jul 19, 2007 21:44:37 GMT 1
Shame Mick, shame - it will be worth the wait though I'm sure.
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Post by sweetleaf on Sept 27, 2007 21:21:45 GMT 1
Sounds lovely Im in the same situation as Mick, lots of leeks in the ground!
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Post by bogmyrtle on Nov 21, 2007 10:40:52 GMT 1
This is a great recipe for using leeks. Tried this last night The witch, it was delicious, although I have to confess I didn't have any creme fraiche in so used double cream(!), used wholegrain mustard instead of Dijon (nice flecks in the sauce) and seeded bread instead of white! Apart from that followed recipe to the letter ;D It was very nice though, hubby was impressed. Thanks The witch
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Post by Sleepy on Nov 21, 2007 10:47:11 GMT 1
This is a great recipe for using leeks. Tried this last night The witch, it was delicious, although I have to confess I didn't have any creme fraiche in so used double cream(!), used wholegrain mustard instead of Dijon (nice flecks in the sauce) and seeded bread instead of white! Apart from that followed recipe to the letter ;D It was very nice though, hubby was impressed. Thanks The witch Be very careful Myrtle. The ladies on here don't generally approve of you using their recipes and changing some of the ingredients. I did that recently with 4P's flapjacks and was severely berated!
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Post by bogmyrtle on Nov 21, 2007 10:55:52 GMT 1
Tried this last night The witch, it was delicious, although I have to confess I didn't have any creme fraiche in so used double cream(!), used wholegrain mustard instead of Dijon (nice flecks in the sauce) and seeded bread instead of white! Apart from that followed recipe to the letter ;D It was very nice though, hubby was impressed. Thanks The witch Be very careful Myrtle. The ladies on here don't generally approve of you using their recipes and changing some of the ingredients. I did that recently with 4P's flapjacks and was severely berated! Ooh! It was purely out of necessity honest!
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Post by Sleepy on Nov 21, 2007 10:56:32 GMT 1
Be very careful Myrtle. The ladies on here don't generally approve of you using their recipes and changing some of the ingredients. I did that recently with 4P's flapjacks and was severely berated! Ooh! It was purely out of necessity honest! It was for me too!
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Post by 4pygmies on Nov 21, 2007 11:29:53 GMT 1
Well really! I would just like to point out that I have NEVER severely berated young Sleepy EVER! I may have muttered under my breath sometimes and occasionally may even have growled (slightly) but I never berate anyone these days. I haven't got the tools anymore having broken my best berating stick on my ex husband many years ago. Mind you, it was worth it cos it was really good fun having a really good serious berate - very satisfying, and thoroughly deserved IMO.
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Post by Sweetleaf on Nov 21, 2007 11:33:45 GMT 1
Well really! I would just like to point out that I have NEVER severely berated young Sleepy EVER! I may have muttered under my breath sometimes and occasionally may even have growled (slightly) but I never berate anyone these days. I haven't got the tools anymore having broken my best berating stick on my ex husband many years ago. Mind you, it was worth it cos it was really good fun having a really good serious berate - very satisfying, and thoroughly deserved IMO. I shall look into getting you a new one......flame tempered (hard but heavy) Or carbon fibre (light and whippy) ? ;D
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Post by 4pygmies on Nov 21, 2007 11:39:22 GMT 1
Hmm, both sound very tempting1 This could be why I am slightly down atm - not enough berating. There are so many potential beartings too - I think I may start a new Era of Beratements for the new year. I may need both types please Sweetie. Do you know of anywhere I could get Fairy Princess berating sticks? Smallest should start her training soon really.....I have been remiss!
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Post by bogmyrtle on Nov 21, 2007 12:48:22 GMT 1
Well really! I would just like to point out that I have NEVER severely berated young Sleepy EVER! I may have muttered under my breath sometimes and occasionally may even have growled (slightly) but I never berate anyone these days. I haven't got the tools anymore having broken my best berating stick on my ex husband many years ago. Mind you, it was worth it cos it was really good fun having a really good serious berate - very satisfying, and thoroughly deserved IMO. I shall look into getting you a new one......flame tempered (hard but heavy) Or carbon fibre (light and whippy) ? ;D What have I started?
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Post by Sleepy on Nov 21, 2007 12:49:53 GMT 1
I shall look into getting you a new one......flame tempered (hard but heavy) Or carbon fibre (light and whippy) ? ;D What have I started? Ahhhhh.... don't worry. She's always going off like that.
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