Broccoli and leek croustade
The croustade base cooks very well in the
microwave, and it doesn't matter that it is pale as it is hidden under
the colorful vegetable topping.
INGREDIENTS
-
100g (4 oz) ground almonds
-
100g (4 oz) bread crumbs
-
1 clove garlic, crushed
-
30ml (2 tbsp) olive oil
-
50g (2 oz) Cheddar cheese, grated
-
5ml (1 tsp) chopped fresh rosemary
-
For the topping
-
25g (1 oz) sunflower
-
Margarine or butter
-
225g (8 oz) broccoli, chopped
-
225g (8 oz) leeks, diced
-
25g (1 oz) whole wheat flour
-
300mI(1/2 pint) skimmed milk
-
Salt and pepper
-
50g (2 oz) Cheddar cheese, grated
Method
-
Mix the almonds, breadcrumbs and garlic
together. Work in the oil, then mix in the cheese and rosemary.
-
Press the mixture into a 20cm (8 in)
round dish and cook for 4 minutes, 600W (3 minutes, 700W; 5 minutes,
500W), giving the dish a quarter turn every minute.
-
To make the topping, put the margarine in
a medium dish and cook for 30 seconds. Stir in the vegetables, cover
and cook for 3 minutes, 600W (21/2 minutes, 700W; 31/2 minutes, 500W).
Sprinkle over the flour and cook for 30 seconds.
-
Pour over the milk, stir well, and cook
for 2-3 minutes, 600W (11/2-21/2 minutes, 700W; 21/2-31/2 minutes,
500W), stirring every minute until boiling point is reached. Season to
taste.
-
Pour the topping over the base and
sprinkle over the grated cheese. Cook for 4 minutes, 600W (3 minutes,
700W; 5 minutes, 500W). Brown under a preheated grill before serving.
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