overfilled it so it spills out down the sides.
Well chuffed.
*According to the Lorrainians it's not a pwoppa one cos it has Gruyere in it and they never used cheese. It was an article about them moaning in the papers 2-3 yrs ago that got me making them. All the top French chefs said they like it with cheese so who cares if medieval Lorrainians were too poor to afford cheese? It's the C21st and it tastes better.
BBC Good Food and Delia both use Gruyere so I bodge those two recipes together. {Though I use smoked pancetta cubes, not bacon.}
Obv will have it with a salad that is based on cucumber cos we have about 8 huge ripe feckers in the fridge. If anyone changes their mind and wants some, PM me.
Well chuffed.
*According to the Lorrainians it's not a pwoppa one cos it has Gruyere in it and they never used cheese. It was an article about them moaning in the papers 2-3 yrs ago that got me making them. All the top French chefs said they like it with cheese so who cares if medieval Lorrainians were too poor to afford cheese? It's the C21st and it tastes better.
BBC Good Food and Delia both use Gruyere so I bodge those two recipes together. {Though I use smoked pancetta cubes, not bacon.}
Obv will have it with a salad that is based on cucumber cos we have about 8 huge ripe feckers in the fridge. If anyone changes their mind and wants some, PM me.

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