The recipe came from Jamie Oliver’s website. I was looking for something to use the Brie that we had in the fridge. This turned out really good but I put in too much liquid since I had to convert this recipe!
- 2.5 Cups double cream
- 4 large eggs, preferably free-range or organic
- sea salt and freshly ground black pepper
- 1 Cup mature Cheddar cheese, grated
- 1 Cup mixed smelly cheese (e.g• Brie, Stilton or goat’s cheese), cubed
- 2 large handfuls of baby spinach, washed, spun dry and roughly chopped
- 1 fresh red chilli, deseeded and finely chopped
- ½ x 280g jar of sun-dried tomatoes in oil, drained and roughly chopped
- 1lb just-cooked spaghetti
- a knob of butter
- a few sprigs of fresh sage, leaves picked
Preheat the oven to 350°. In a large bowl beat the double cream and eggs with a good pinch of salt and pepper. Add the grated Cheddar, most of the smelly cheese, the spinach, chilli, sun-dried tomatoes and the cooked spaghetti. Gently stir to mix well.
Melt the butter in an ovenproof frying pan, around 11inches in diameter, and swirl it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. Bake in the hot oven for 30 minutes until it starts to crisp on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining cheese on top.
Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes. Serve in lovely wedges with a fresh green salad on the side.