It's a winner at all my parties...plus, the advantage is, you can make it ahead of time, and leave it to cool, before popping it in the oven in the evening. It actually tastes better if the sauce has had a chance to soak into the bread for a fwe hours... minmum hassle! Pukka! ;)
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Doc G and Sid the Monkey may contain traces of spatula,
Tue 22 Feb 2005, 13:34,
archived)
how hot do you set the oven?i'm really shit at judging this sort of thing
and any ideas of what i could serve it with?
(,
Tue 22 Feb 2005, 13:35,
archived)
and any ideas of what i could serve it with?
...gas mark 5at a guess...
Gentlemen place your bets!
(Gentlemen place your bets!
twig Save 6 Music,
Tue 22 Feb 2005, 13:37,
archived)
Around 170-180 will do the trick (mine's a fan oven though, so maybe a tad bit hotter, if your's isn't)Should be about 20 minutes, although look for the cheese browning, (i.e. don't let it) as that's the sign of when it's done.
( Doc G and Sid the Monkey may contain traces of spatula,
Tue 22 Feb 2005, 13:38,
archived)
Serve it with...? Beer, mostly! :)Usually I just go for a buffet type affair, so some spicey potato wedges, sour cream, maybe some dips and kettle chips. It's more snack food, that a sit-down meal I suupose. Anyone else got any ideas?
Edit: and while I remember, rather obviously, it works just as well with a tomato sauce with onion, peppers, sweetcorn, chickpeas, etc. for a vegetarian option.
(Edit: and while I remember, rather obviously, it works just as well with a tomato sauce with onion, peppers, sweetcorn, chickpeas, etc. for a vegetarian option.
Doc G and Sid the Monkey may contain traces of spatula,
Tue 22 Feb 2005, 13:40,
archived)