INGREDIENTS

INSTRUCTIONS

1. Pre-heat oven to 180deg.C. Generously butter a six-cup souffle dish and
line the bottom with Glad Bake if you want to unmould the gratin.
2. Heat oil in small pan and cook onion over low heat until it is a deep
golden colour - this will take about 20 minutes. Set aside to cool. Place
walnuts on a baking tray and roast in the oven for 5-10 minutes. Remove and
cool. Rouhgly chop and set aside.
3. Place remaining ingredients into a food processor and process until
smooth. Pour into a mixing bowl and combine with onion and walnuts. Spoon
into prepared souffle dish and place the dish in a baking tray. Pour
boiling water into tray until it comes halfway up the sided of the souffle
dish. Bake in the oven for about 30 minutes, or until the mixture has set
and is light golden on top.
Note: I prefer to use a creamy style of Australian blue cheese, such as
Tarago River Shadows of Blue or King Island Bass Strait Blue.
Converted by MC_Buster.
Per serving: 735 Calories (kcal); 60g Total Fat; (73% calories from fat);
43g Protein; 4g Carbohydrate; 823mg Cholesterol; 1617mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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