oven baked pesto croutons

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Cooking receipe to make oven baked pesto croutons under category Aga Recipes. You may find some video clips related to this receipe below.

oven baked pesto croutons

Cut four slices of dayold bread into 25mm cubes. Toss the cubes in 3 to 4 level tbsp readymade pesto mixed with 1 tbsp olive oil in a polythene bag. Tip into a small roasting tin lined with foil. Cook on the grid shelf on the floor of the roasting oven for about 8 minutes until golden then transfer to the simmering oven for 10 to 15 minutes until crisp. Store in an airtight container for up to two days.

Cheesy Leek Soup

PREPARATION TIME 5 MINUTES

COOking TIME: 40 MINUTES

FREEZING UNSUITABLE

375 CALS PER SERVING

MAKES 2 LITRES: SERVES 6

This hearty soup con be made in minutes using up any leftover hard cheese. AC any time of the year but especially at christmas its a good idea to have plenty of garnishes in the storecupboard like the ovenbaked pesto croutons (see below) for livening up soups and salads or for topping steamed green vegetables such as broccoli courgettes and beans.

700 g (I IA lb) trimmed leeks 225 g (8 oz) onions 225 g (8 oz) stilton or gruyere cheese 50 g (2 oz) butter I S ml (1 level tbsp) plain flour 1.4 litres (2h pints) turkey or chicken stock (see aga Tip)

142 ml (5 fl oz) carton double cream 10 ml (2 level tsp) grainy mustard salt and freshly ground black pepper ovenbakedpesto CroGtonsto accompany (see below) shavings of stilton to garnish (see Cooks Tips)

I Roughly chop the leeks and finely chop the onions. Cut the cheese into small dice.

2 Melt the butter in a large saucepan add the onion and cook on the simmering plate for 5 minutes or until soft. Add the leeks cover the pan and cook on the boiling plate for 5 minutes stirring from time to time.

3 Add the flour and mix until smooth stirring continuously then add the stock Bring to the boil then transfer to the floor of the simmering oven for 15 minutes.

4 Stir in the cream and mustard. Add the cheese in batches allowing it to melt between each addition. Season well with salt and pepper and serve in warmed soup bowls. Accompany with ovenbaked pesto croutons and garnish with shavings of stilton.

COOKS TIPS

To prepare ahead complete the recipe. Cool the soup quickly cover and refrigerate. To use warm the soup through gently in a saucepan and heat the croutons in the simmering oven for 10I S

minutes.

To make stilton shavings chill a small wedge of stilton then using a swivel vegetable peeler shave off thin slivers. Store in a single layer on a baking sheet in the fridge until ready to use.

AGA TIP To make stock from a cooked carcass break n into pieces and place in a large pan with cutup root vegetables to add flavour. Cover with cold water bong slowly to the boil skim and add 5 ml (I level up) black peppercorns and two bay leaves. Cook in the simmering oven covered overnight then strain and cool quickly. Store covered for up to two days in the fridge.

ovenbaked pesto croutons

Cut four slices of dayold bread into 2.5 cm ( I in) cubes. Toss the cubes in 4560 ml (34 level tbsp) readymade pesto mixed with I S ml ( I tbsp) olive oil in a polythene bag. Tip into a small roasting tin lined with foil. Cook on the grid shelf on the floor of the roasting oven for about 8 minutes until golden then transfer to the simmering oven for 10IS minutes until crisp. Store in an airtight container for up to two days.

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