This was the third thing I've made from the Women's Weekly Gratins and Bakes book.
This one I measured the liquids (although really needn't have bothered) and winged it for the rest.
Again, fairly similar to regular bakes, but the blue cheese topping at the end added flavour.
I first tried blue cheese in 1987 and HATED it. I don't think I had any more for at least twenty five years. I still won't eat it fresh, but I'm growing to like it if it's cooked.
Is the juice worth the squeeze? Yes I think so. Was very easy and quite tasty and the leftovers didn't last long!
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