Cheddar cheese and leek loaf
Ingredients for 1 loaf:
2 leeks
1 large onion
1 medium courgette
1 fennel root
3 cloves garlic
3 eggs
240 g cheddar cheese
120 g Parmesan
120 g panko breadcrumbs
a bunch of chives
a bunch of parsley
a bunch of thyme
1 teaspoon butter
olive oil for frying
Preparation:
- Preheat the oven to 175 °C. Prepare a bread tin by placing baking paper in it and buttering the sides and bottom of the tin. Grate the Parmesan on the grater disc of a food processor and coat the sides and bottom of the bread tin with some of the cheese.
- Prepare the filling. On the cutting disc of a food processor, cut the white part of the leek, the fennel and the onion into rounds.
- Heat a large frying pan over a medium heat, grease it and fry the onions, leeks and fennel.
- Grate the courgette and garlic on the grating disc of a food processor. Add to the frying pan. Cook until soft and golden.
- Transfer the mixture to a bowl and leave to cool for about 10 minutes. Meanwhile, grate the cheddar cheese on the grating disc of a food processor.
- When cool, add the eggs, cheddar cheese, panko breadcrumbs, chopped chives, parsley and thyme. Add a pinch of salt and mix gently until smooth.
- Place the vegetable and cheese mixture in the greased and cheese-coated tin and spread it out evenly. Sprinkle the remaining Parmesan over the top and dot with a few small knobs of butter to form a crispy, golden crust.
- Bake for about 45-50 minutes in the middle of the oven until the loaf is golden brown and the top is crispy.
- Leave to cool in the tin for 10 minutes, then slice and serve as desired – good with a green salad, as a side dish for a festive feast or on its own – delicious both warm and chilled.
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