Baked Leeks With Cheese And Yogurt Recipes

BAKED LEEKS WITH CHEESE AND YOGURT

Steps:

• Preheat oven to 350*F.
• Butter a shallow ovenproof dish.
• Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
• Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
• Remove and drain well using sloted spoon.
• Arrange (line'em up) in the prepared dish.
• Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
• Season well with salt and pepper.
• Pour the cheese and yogurt mixture over the leeks.
• Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
• Back for 35-40 minutes, until the top is crisp and golden brown.

LEEK AND YOGURT PIE

Steps:

• Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.
• Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.
• Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.
• Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
• Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.

LEEKS IN CHEESE SAUCE

Steps:

• Pre-heat oven to 200°C.
• Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
• Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
• As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
• Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
• Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
• Remove the bayleaf, then pour the cheese sauce over the leeks.
• Top with remaining cheddar, and bake 20-30 minutes, until golden.
• If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.