Leek and Courgette Bake Cooking Recipes

Ingredients :

40 g

1

2

30 ml

150 ml

5 ml

15 ml

10 ml

5 ml

3

butter

leek, finely chopped

large or 4 medium courgettes

plain flour

milk

made English mustard

fromage frais

chopped fresh basil

caraway seeds (optional)

eggs, separated

salt and black pepper

1. Melt the butter in a medium to large pan, add the leek and cook for 2 minutes, stirring.
2. Add the courgettes and flour and cook for a further 2 minutes, stirring.
3. Gradually stir in the milk, then bring to the boil, stirring to make sure there are no lumps, and cook for 2 minutes.
4. Remove from the heat.
5. Season with salt, pepper and mustard, stir in the fromage frais, basil and caraway seeds, if using.
6. Beat in the egg yolks.
7. Preheat the oven to 190^oC/375^o F/Gas 5.
8. Whisk the egg whites until they form stiff peaks.
9. Using a metal spoon, carefully fold the egg whites into the courgette mixture.
10. Spoon into a 1.75 liter casserole or ovenproof dish.
11. Bake for 30-35 minutes, until well risen and golden brown.
12. Serve immediately.

Serves 4

Note :

This creamy vegetable dish is lovely for a light lunch; add mushrooms, peppers or sweet corn, if you like.

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