They said it couldn't be done. Starter, main course and dessert - all in a sandwich. Could you polish this off in one sitting?
Ingredients
- 1 can of crushed tomatoes
- 1 grated garlic clove
- 1 cup white wine
- 1 cup water
- 1 sprig thyme
- 1 sprig rosemary and basil
- 1 tsp champagne vinegar
- Salt and pepper
- 100 g Jarlsberg®
Tomato soup
- 4 slices french toast
Toasted base
- 4 red onions
- Sherry vinegar
- 1 pinch sugar
- Salad leaves
- 2 cup mayonnaise
- Roasted onions
- 500 g roast beef
Roast beef
- 500 g blueberries
- 200 g sugar
- 1 tbsp tapioca pearls
- 60 butter
- 1 cup flour
- Sugar
Blueberry pie
Here is how you do it
Boil together chopped tomatoes, white wine, water and garlic. Let the soup simmer on low heat for 30 minutes. Add vinegar with the herbs, salt and pepper. Stir in the cheese cubes just before serving so they begin to melt.
Toast the bread in the oven at 150°C.
Shred the onion and fry on low heat with a pinch of sugar and vinegar. Fry the onion on low heat for about 30 minutes.
Fry the steak on all sides, season with salt and pepper, and finish it in the oven at 120°C until it has reached an internal temperature of 45°C.
Blend the cold butter with the flour and sugar in a mixer. Mix blueberries, sugar and tapioca pearls and fill a mold. Top with the crumble. Bake at 175°C for about 45 min.
Cool the pie and serve cold.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.
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