A great little recipe for all that extra ham at Christmas time also and I guess you could add some extra's to accommodate your own tastes. It was very easy and quick and I actually came across this one in one of my Donna Hay Kids issues. Of course I told my number 1, 2 and 3 that it was from a 'kids' recipe book and in their minds that already ticked a major box!! My three cherubs tend to try things if they can see the ingredients before it goes into the actual dish and a big plus about it being from a kids issue is that in their minds it must be okay because other kids eat it!!! (If only they knew). I can happily say all 3 tried this one and 2 out of 3 thumbs up (can't expect much from Miss newly turned 6 at the moment).
Does anyone else have that one little fussy eater residing in their house?
You will need:
1 tablespoon olive oil
2 leeks, trimmed and thinly sliced
1 clove garlic, crushed
sea salt and cracked black pepper
1/2 cup (75g) self-raising flour, sifted
1 1/2 cups (375ml) milk
150g double smoked ham, shredded
1 cup (100g) grated cheddar cheese
Preheat oven to 200 degrees (400F). Heat the oil in a non-stick frying pan over high heat. Add the leek and garlic and cook for 5 - 7 minutes or until golden and softened.
Sprinkle with salt and pepper and set aside. Place the eggs and flour in a bowl and whisk well to combine.
Gradually add the milk and whisk to combine. Place the leek, ham and cheese in a lightly greased 24cm-round (1.5 litre-capacity) ovenproof baking dish.
Pour over the milk mixture, sprinkle with salt and pepper and cover loosely with aluminium foil. Cook for 30 minutes.
Uncover, and cook for further 30-35 minutes or until cooked through.
Allow to stand at room temperature for 10 minutes before slicing. Serve with a simple green salad.
Serves 4 M x