A yummy cheesy surprise at the bottom of your soup bowl. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Josh Wiid
½ cup Clover butter
8 onions, finely sliced
1 tablespoon thyme
3 bay leaves
5 garlic cloves, minced
½ cup Clover Milk
½ cup beef stock
½ cup Clover Tussers, grated
½ cup Clover mature cheddar, grated
½ cup Clover feta, crumbled
4 ciabatta bread slices
1 tablespoon wholegrain mustard
Salt and pepper
In a pot, melt the Clover butter, then add sliced onions, thyme, bay leaf and garlic. Sweat gently and cook for about 20 minutes until softened and slowly beginning to caramelise.
Add Clover fresh milk and stock, simmer gently for a further 15 minutes before blending. Regulate thickness with water if need be.
Check seasoning and return to the heat for a further 10 minutes to come to temperature.
Combine all the Clover cheeses in a bowl. Spread the wholegrain mustard over the ciabatta slices, then add the cheese mixture on top.
Place over an ovenproof mug/bowl, ladle full of soup, and bake until golden brown and melted.
Beware of the hot dish.