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21 December 2012,02:24 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Place the leeks in a medium saucepan of boiling salted water and cook for about 5 minutes until tender. Drain well and rinse with cold water.
  • Meanwhile, put the butter, the flour and milk in a medium saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth.
  • Simmer for 2-3 minutes. Add half the cooked leeks and leave to cool.
  • Place the cooled sauce, soft cheese, eggs and breadcrumbs in a blender or food processor and process until almost smooth. Season to taste.
  • Lightly grease eight 100 ml ramekin dishes and scatter a few of the reserved leeks in the bottom of each. Carefully pour the sauce on top of the leeks.
  • Place the ramekins in a roasting tin. Add enough hot water to come halfway up the sides of the dishes. Cover the roasting tin tightly with foil.
  • Bake at 180°C (350°F) mark 4 for about 1 hour or until just firm to the touch. Stand for 4-5 minutes before turning out.


  • 450 grams leeks, trimmed, thinly sliced and washed
  • Salt and pepper
  • 25 grams butter
  • 30 ml plain wholemeal flour
  • 300 ml fresh milk
  • 150 grams soft cheese with garlic and herbs
  • 2 eggs
  • 25 grams fresh whole meal breadcrumbs

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