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Bill Oglethorpe's Borough Market three-cheese toastieThe aim with this exceptional toasted cheese sandwich is to let the ingredients speak for themselves. The montgomery cheddar is made with raw milk and matured as a cloth‑bound cheese for 18 months. A small proportion of comté and ogleshield cheeses broadens the flavour. The latter is a full‑bodied, washed‑rind cheese. If it's unavailable, you could substitute with raclette, ardrahan, mini milleens, gubbeen, pont l'évêque, munster or something similar. The montgomery is a natural companion to the Poilâne sourdough bread, which is made with stoneground organic white flour and is baked in a wood‑fired oven. It's a very labour‑intensive loaf, taking six hours to make. Used a day old, it forms a perfect crust.Makes 180g montgomery's cheddar, grated
10g comté cheese, grated
10g ogleshield cheese, grated
2 slices of Poilâne sourdough bread
2 tsp mixed chopped white and red onions, leek and crushed garlic
1 Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a panini toaster). Place a frying pan on top of the sandwich and weigh it down with a couple of cans.2 Cook it for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Flip it a couple of times so it cooks evenly, but make sure you don't overcook it, or you won't be able to taste all the flavours. (книга рецептов (не из интернета) Мама любит готовить по ней)
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Bread 2 tomatoes the tomatoes put the cheese,then cucumbers then on cucumbers, parsley or dill ,then sausage