Leek and Ham Cake

A simple but delicious cake recipe:

(*) For a baking tray of 28 cm ø.

Cut the leek into fine wheels. Clean the mushrooms with a brush, cut them fresh at the bottom and cut them into slices. Cut the ham into strips. Chop the parsley.

Heat a little butter not too much and steam the leek and mushrooms. Season with salt, bell pepper and paprika and cool.

Put the dough together with the parchment paper in the baking tray and prick it a few times with a fork. Spread the ham evenly on it and form the leek mixture over it. Pour the sauce over it and sprinkle with parsley and grated cheese. Put the bottom half in the 220 °C hot oven and bake for about 35 minutes.

Tips from the Seasonal Kitchen Cooking Team This recipe is just as great for using leftover rice, as a leek casserole. This requires 2 cups of cooked long-grain rice, but no batter. All the rest remains on the spot, but it is not necessary to cool the leek mixture.

Butter the baking dish, spread the leftover rice on the bottom. Then add the ham, leek and sauce, sprinkle the casserole with parsley and cheese and put it in the middle of the oven at 200 degrees. After about 40 min. the leek casserole is ready to serve.

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