Cheese bakes

RECIPE: Modified pasta sauce

Serves: 4-5


1 cup salt

1 1/2 cups canola oil

1 cup finely chopped onion

1/4 cup onion/salt /1/2 tsp pepper

4 to 5 large apples, cut into wedges

1 cup grated Gruyere or other cheese

Chopped fresh parsley, chopped

1 teaspoon chopped fresh rosemary


Pulse 1 cup of the ingredients in a food processor, and add salt to taste. Mix until smooth. Puree the mixture until smooth. (Don’t worry if it is a little tangy – it will blend into the sauce rather than be a mess.) Set aside in a baking dish and allow to cool. As soon as the cooking liquid is solid, let it cool, and remove from the refrigerator. Line baking dishes with parchment paper.

Marinate the shredded cheese in the marinade, and place in a glass of water, and shake to thoroughly coat it. Cook for five minutes on the stovetop, stirring occasionally. If required, add half the goat cheese and the remaining melted cheese and pour into the baking dish. Bake uncovered until cheese is bubbly, about 10-15 minutes. Serve at room temperature.

— Edited by Luthiria Lukutko