This was a quick weeknight meal - saved for one of my nights when I know I need to be able to spend 45 minutes or less on dinner. I modified it a little by using a larger packet of mince than in the recipe and pre-shredded mozzarella rather than balls - we also used some pitta breads we had knocking about because we knew we'd want more than it made with the baguettes we had to hand (and with the larger packet of mince, it made more). Top cook's tip: Skip the step where you burn the baguettes under the grill and have to scrape all the burned bits off...
Recipe can be found here - it's from Good Food (there's a shock for you!)
No comments:
Post a Comment