167.Leek and Orange Loaf : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to serve four

1.5 lb / 700g prepared leeks

4 oranges

4 oz / 100g softened butter

6 medium eggs, separated

salt to taste

fresh ground black pepper to taste

2 table spoons finely chopped parsley


Slice the oranges and simmer them gently in their own juice until the peel is soft. You may need to add a little water. Liquidise the cooked orange.

Split and chop the leeks .

Cook the leeks in hot sizzling butter until golden and soft.

Mix the leeks with the oranges.

Separate the egg yolk and white.

Beat in the egg yolks one at a time to the leek and orange.

Add the salt, pepper and parsley.

Beat the egg whites with a pinch of salt until stiff.

Fold half the egg white into the mixture and then fold in the other half.

Gently spread the mixture in a shallow greased tin.


Preheated oven

Gas mark 4 350°F 180°C

Bake for 25 minutes.

Serving suggestions:

Sprinkle with grated cheese and top with yogurt.