Summary

Ingredients

• 4 leeks
• 4 tablespoon raisins
• 30 ml Madeira, or sweet sherry
• 50 ml cream
• 125 ml milk, (goat milk)
• 2 egg (s), size. M.
• salt
• Pepper, freshly ground
• Nutmeg, freshly grated
• 40 cashew nuts
• 1 tablespoon butter
• 1 tablespoon curry powder

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Instructions

1. First bring the water and salt to the boil in a large saucepan.
2. In the meantime, cut off the roots and the dark green of the leeks. Halve the sticks lengthways and cut into pieces approx. 10 cm long. Wash briefly and thoroughly under running water (also carefully between the leaves), allow to drain.
3. Now soak the raisins in Madeira.
4. When the water boils, add the leek pieces and cook on medium heat for about 4 minutes. Then pour over a sieve, rinse briefly with cold water and drain.
5. Place the leek pieces side by side in a heat-resistant dish.
6. Mix the cream, milk and eggs carefully. Season with salt, pepper and nutmeg and distribute evenly over the leeks.
7. Bake in the oven at 200 ° C on the middle rack for about 25 minutes.
8. Meanwhile, coarsely chop the cashew nuts, toast them briefly in a non-stick pan, stirring constantly, until they smell slightly. Be careful, the nuts turn slightly bitter when they turn too brown!
9. Add the butter and let it melt while stirring. Then add the curry powder, mix in and roast briefly. Deglaze with the soaked raisins and the soaking liquid, and let the liquid simmer over a medium heat.
10. Spread over the leeks and bake for another 5 minutes.
11. Simple boiled potatoes also taste great with them.
12. Total (without potatoes) 22 p. With 4 servings per serving 5.5 p.