One sign of great fresh bread is that it is not filled with preservatives. Here in France baguettes should really be consumed on the day but sometimes we forget and bread begins to go stale. Well I hate waste so here is a way to use the baguette that has gone a little hard. The recipe is delicious so don’t feel that you have to wait for stale bread.
Developing this recipe I was reminded of when I first left home. I was young but very capable. I found the flat, a beautiful one in Didsbury above a dentist. I set up the utilities, I built shelving and cleaned the kitchen. Now that was done it was time for me to fill it, so off to the market I went. Unfortunately my skill set was over shadowed by my childish desire to eat my favourite foods and I came home with a basket filled primarily with cheese and bread. I am reminded of that moment as this dish is made from primarily cheese and bread. If there is one thing that bread and cheese brings is full on 100% comfort. Imagine this if you will, your best slippers on, Pride and Prejudice on the DVD player, a large glass of white wine, a good pair of house pant and a bowl of this recipe. Trust me you will feel fantastic.
you will need;
300g leeks, sliced
400g mushrooms, sliced
2 tbsp flour
1tsp dried rosemary
1tsp dried parsley
1 garlic clove, crushed
100g cheddar cheese, grated
2 cups milk
2 eggs, beaten
salt and pepper
- Preheat your oven to 200C.
- Melt the butter in a large casserole dish, one that can go from the hob to the oven. Fry the garlic, leeks and mushrooms on a low heat.
- Once the mushrooms and leeks have cooked down sprinkle in the flour.
- Slowly add the milk to form a sauce. Next add the herbs, salt and pepper.
- Stir in most of the cheese, remember to hold a little back to sprinkle on the top.
- When the cheese has melted mix in the beaten eggs and the baguette, torn into mouth sized pieces.
- Ensure that the everything is thoroughly mixed together before topping with the remaining cheese and bake in the oven for 30 minutes.