BEETROOT, HAZELNUT & GOATS CHEESE RISOTTO     SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS1L vegetable stock 1 tablespoon olive oil 1 brown onion, diced 4 garlic cloves, thinly sliced 6 sprigs thyme  1 cup Arborio rice ⅓ cup dry white wine ...
Ultimate mustard pickle and gruyere toastie
Ultimate mustard pickle & gruyere toastie
SERVINGS
1
PREP TIME
10 mins
COOK TIME
5 mins
INGREDIENTS
1 jar 333 mustard pickle
50g crumbled/grated parmesan (the fine powdered one)
100g gruyere cheese sliced
1 sourdough loaf sliced 1 tbl room temperature butter
salt and pepper
olive oil
METHOD
In a small bowl mix together butter and parmesan and generously spread on to 2 pieces of sourdough.
On a chopping board place one of the slices of bread butter side down and spread 333 mustard pickles on the non-buttered side.
Place sliced gruyere on to of mustard pickles, sprinkle with salt and pepper and top with the second slice of bread so the butter is facing the outside.
Drizzle a small amount of olive oil in a non-stick fry pan and place on a medium heat.
Add sandwich and cook until golden brown on each side and cheese is melty. Serve warm.
DEMONSTRATION
COMING SOON
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