2 tbsp butter
2 stalks leeks, sliced thinly diagonally
1 small zucchini, cut julienne strips
1 cup sliced button mushrooms
salt to taste
1/4 kg sweet cooked ham, sliced
2 tbsp butter
2 tbsp flour
1 piece 11g MAGGI Pork Broth Cube dissolved in
1/2 cup water
1 can 160g NESTLE Cream
1 tsp nutmeg
quickmelt cheese for topping

1. Melt butter and saute leeks, zucchini and mushrooms 
    for about 3 minutes. Season with salt and pepper to taste.
2. Place about 1 tbsp. of vegetable and mushrooms on each 

    slice of ham. Roll up as in jelly roll. Transfer remaining 
    stuffing mixture in an oven-proof dish and arrange ham 
    rolls over it; set aside.
3. To make white sauce, melt butter and stir in flour. Slowly pour 

    in MAGGI Pork Broth Cube. Cook, stirring constantly until 
    smooth. Turn off heat, slowly stir in NESTLÊ Cream and nutmeg.
4. Pour over ham rolls and top with grated cheese. Bake for about 

    10 minutes or until mixture is bubbly and cheese is melted.


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