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Before you jump to Leeks Baked in Cream recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is definitely something we can all accomplish, without difficulty. It’s concerning being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to leeks baked in cream recipe. You can have leeks baked in cream using 6 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Leeks Baked in Cream:

1. You need 3 leeks, trimmed
2. You need 100 ml chicken stock, or vegetable stock, or white wine (approx)
3. Take 1 tub of thick cream
4. Take few handfuls of Parmesan cheese, or mature Cheddar
5. Use few handfuls of breadcrumbs or crushed crackers, I bet you could even use crushed crisps
6. Take salt and pepper

Instructions to make Leeks Baked in Cream:

1. Split the leeks half way, lengthways, and rinse under cold running water, fanning out the cut part, then cut in half completely. Grease a baking tin or ovenproof dish with butter.
2. Crush the crackers with a stick blender or in a food processor or with the end of a rolling pin in a bowl. Preheat the oven to 180C/Gas 4.
3. Lay the leeks in the prepared tin, add enough stock to just cover the bottom, but not too much - you want to steam the leeks not boil them.
4. Cover the top of the leeks with plenty of thick cream, I used creme fraiche, then top this with some salt and pepper and then grated cheese.
5. Finish with a layer of crumbs, and another sprinkling of cheese.
6. Place in the oven and cook for 20-30 minutes, until the leeks are tender, the sauce is bubbling and the topping is crisp and golden. Serve with salad and bread.

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