Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Cheesy Fondue Bake
A fabulous way to use up the inevitable post Christmas cheese mountain in your fridge! Simple tasty comfort food - a combo of warm gooey cheeses and tangy onion chutney – and for the perfect dunkers, piping hot crusty Juvela part baked rolls.
-
Cook: 25 mins
Prep: 15 mins - 2 portions
- Easy
Go back
Cheesy Fondue Bake
A fabulous way to use up the inevitable post Christmas cheese mountain in your fridge! Simple tasty comfort food - a combo of warm gooey cheeses and tangy onion chutney – and for the perfect dunkers, piping hot crusty Juvela part baked rolls.
-
Cook: 25 mins
Prep: 15 mins - 2 portions
- Easy
Ingredients
| 100g brie, rind removed and chopped | |
| 50g cream cheese | |
| 50g gruyere or cheddar, grated | |
| 1tbsp parmesan | |
| 1tbsp milk | |
| 1tbsp Juvela Gluten Free White Mix | |
| 1tbsp fresh thyme | |
| 100g caramelised onion chutney |
Method
- Place the brie, cream cheese, gruyere, half the parmesan, milk and Mix in a food processor and pulse until mixture is smooth.
- Add the thyme and season with freshly ground black pepper.
- Spoon the chutney over the base of a small ovenproof dish and spread cheese mixture on top. Sprinkle remaining parmesan on top and bake in a preheated oven (180°C/160°C Fan/350°F/Gas Mark 4) for 20-25minutes until golden brown.
- Serve hot with Juvela Gluten Free part baked rolls.
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