60 g breadcrumbs croissant or brioche will be good but plain bread will do the trick
40 g Finely chopped walnut
300 g Roquefort blue cheese
Salt, pepper, fresh grated nutmeg
Prepare a classic béchamel sauce with the milk, butter and flour.
Add the cheese and the eggs yolks, season with salt, pepper , nutmeg
With some melted butter, line the ramequins then spread the breadcrumbs to coat the inside on the ramequins
Carefully add the egg whites to the bechamel
Pour into the ramequins
Place in a warm bain -marie, then bake in the pre-heated oven at 160 degree for 30/35 minutes
Let cool, then take out of the mould and chill
Can be kept for 3 to 4 days in the fridge
To serve place in the oven at 170 degree for 10-12 minutes Can be served with a side salad of walnuts ,pear and chicory…..on a bed of creamed spinach… Replace the Roquefort with a good quality goat cheese…. Great cold for a picnic or the the kids lunch box….
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