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Servings 2
Calories 826 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 2 tbsp olive oil
  • 2 medium leeks, washed really well and very finely sliced
  • dash water
  • 35 g butter, softened
  • 30 g plain flour
  • 300 ml milk
  • ½ vegetable stock cube
  • 175 g unpasteurised Gorwydd Caerphilly cheese, half grated half cut into 1/2cm cubes
  • salt and freshly ground black pepper
  • 4 pieces of sourdough
  • olive oil

Instructions
 

  • Warm the olive oil and add the leeks, and a little water, then cover with a tight-fitting lid and cook for 2-3 minutes to soften. Then drain well in a colander.
  • Place the milk, stock cube into a pan bring to a boil.
  • Meanwhile, mix the butter and flour together to form a paste.
  • Once the milk is boiling, turn down the heat to a simmer, whisk in the butter and flour mixture, and cook for 1 minute. The sauce needs to be nice and thick.
  • Add the mustard and pepper.
  • Take off the heat and stir in 3/4 of the cheese and the warm leeks.
  • Slice the bread on a long angle, then brush with a little olive oil.
  • Griddle or toast the bread, then serve the leeks spooned over, sprinkle over a little more cheese.
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Nutrition Facts
Cheesy Leek Toast
Amount per Serving
Calories
826
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
31
g
194
%
Cholesterol
 
135
mg
45
%
Sodium
 
827
mg
36
%
Potassium
 
468
mg
13
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cheese
Course Cheese
Cuisine ITV This Morning, Spring
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