Sunday Herald Sun - Stellar - - 40 -

This swanky Ital­ian cheese toastie is se­ri­ously tasty. For a cheat’s ver­sion, mix 3 cups self-rais­ing flour with up to 2 cups plain yo­ghurt to form a soft dough. (You might not need all the yo­ghurt.) Slap down a few times on a floured sur­face, di­vide and shape into sausages. Cut each length into man­darin-sized balls. Roll into cir­cles and cook in a hot, dry pan un­til the un­der­side and top bub­bles. Flip, layer the cooked side with cheese (and maybe some prosci­utto) and fold over. Cook both sides un­til the mid­dle is oozy. Sea­son with salt and le­mon juice.

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