INGREDIENTS

INSTRUCTIONS

1. Split the leeks lengthwise and peel off the largest outer leaves, making
a total of 12 in all. Chop the remaining leeks. Blanch the outer leaves in
boiling water for 2 minutes until soft, then remove.
2. Use the outer leaves to line a greased 1lb loaf tin. Take one leaf,
cover a section of the base of the tin, then the side, leaving the
remainder of the leaf to fold over later. Repeat with the next leaf,
slightly overlapping the one before. Repeat using all the leaves until the
tin is completely lined.
3. In a separate pan, melt the butter and saute the chopped leeks for 2-3
minutes, then add a little water and simmer for 10-15 minutes or until
soft. Pur.e using a food processor or blender. Add the fromage frais and
beaten egg and mix well. Season well.
4. Pour the mixture into the tin and fold over the leek leaves so that the
mousse is enclosed.
5. Set the tin in a baking dish of hot water and bake at 325°F/170°C/gas
mark 3 for 40-45 minutes, or until the mixture feels firm to the touch,
Remove from the oven and leave to cool in the tin. When absolutely cold,
slice with a serrated knife. Garnish with fresh chives. Serve with Fresh
Tomato and Pepper Relish
Converted by MC_Buster.
NOTES : This elegant starter is made from leek pur.e wrapped in leek
leaves. When cold it slices well and is easy to serve.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”