Many thanks to Cheryl over at: http://cookingdunkinstyle.blogspot.com/
Cheryl cooks up some fabulous recipes, as well as giving us weekly money saving tips, and allowing us an insight into the life of her pampered pooch, Martha Anne. If you’ve never visited her, I suggest you get your arse over there right away, if not sooner.
The rules for this award are:
1. Put the logo on your blog or post.
2. Nominate at least 10 (like Cheryl, I am doing 5) blogs which show great Attitude and/or Gratitude!
3. Be sure to link to your nominees within your post.
4. Let them know that they have received this award by commenting on their blog.
5. Share the love and link to this post and to the person from whom you received your award.
Pause for a drum roll, the lucky winners are:
Beth at http://jamandclottedcream.blogspot.com/ I have been following Beth’s blog since she first started blogging. She’s a lovely lass and a great cook.
Jan at http://whatdoiwant2cooktoday.blogspot.com/ Jan loves Greek food, but also likes to put a new spin on many classic British dishes.
Sara at: http://saraskitchen.blogspot.com/ Sara creates some wonderful dishes, and her presentation always looks so professional.
Lynda at: http://lyndasrecipebox.blogspot.com/ I have only just discovered Lynda’s blog, and it turns out we live quite close by each other. She has only been blogging for a few months, but she already has lots of tasty treats on her site.
Jo at http://lifeinwindermere.blogspot.com/ This isn’t a cooking blog, which is perhaps as well as Jo is on a diet at the moment. But her blog isn’t all about dieting, Jo is one busy lady, and is lucky enough to live in one of the most beautiful areas of England, the Lake District.
Check them all out, you’ll be glad you did.
Okay dokey, without further ado, I’ll get on with the recipe. The picture doesn’t do this dish justice as it was really rather yummy, and a great way to use up leftover ham.
Ham, Leek, and Pasta Bake
8 ounces penne pasta
2 - 3 leeks, white and pale green parts only, sliced
1 cup chicken or vegetable stock
2 tablespoon butter
2 tablespoons all-purpose flour
2 cups of leftover ham, diced.
1 cup heavy cream
1 tablespoon ground mustard
Black pepper, to taste
1 cup sharp cheddar, shredded
½ cup Italian style breadcrumbs
Note. Leeks have a bit of a gritty texture, but if you prepare them this way that won’t happen. Top and tail your leeks - just use the white and pale green flesh - then slice them down the middle length ways, but don't cut them right through, then rinse them under running water for a minute or two and they'll be great.
- Pre-heat oven to 350°F
- Add pasta to a large pot of boiling water, reduce heat to medium high, boil gently for 5 minutes, drain and set aside.
- Meanwhile, back at the ranch, sorry I couldn't resist. Put stock in a medium saucepan and bring to a gentle boil, reduce heat to simmer and add the leeks. Simmer for about 3-4 minutes until leeks are tender. Drain and reserve stock in a jug.
- Mix leeks and ham together in a 9 x 11 inch baking dish and season with fresh cracked pepper.
- In same pan, melt butter over a medium heat. Remove pan from heat, stir in flour and mix to a smooth paste. Return pan to heat, and gradually add stock, stirring continuously. Add mustard, cream, and half the cheese, stir until thickened.
- Add pasta to the sauce. Pour mixture over ham and leeks, top with remaining cheese, and the breadcrumbs, and bake for 30 – 40 minutes.
P.S. For those of you following the ongoing saga of my dental dilemma, on Wednesday, I progressed from the liquid diet onto a soft foods diet. Yay! Incidentally, my first meal was poached eggs, with soft bread and butter. I’ve never been so pleased to see a poached egg in my life. But it’s back to the dentist on Tuesday for yet more tooth grinding. (Sigh)