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Dutch Baby with Oven-Roasted Tomatoes, Ottolenghi Recipe On Gourmetpedia
Ingredients
  • 160g plain flour
  • 20g parmesan, finely grated
  • 1½ tbsp fresh thyme leaves, roughly chopped
  • 2 tsp English mustard powder
  • 4 eggs
  • 420ml milk
  • 10 bacon rashers
  • 1 to 1½ tbsp olive oil
  • 40g cheddar, grated
  • Salt and black pepper
  • subheading: For the roast tomatoes:
  • 380g cherry tomatoes
  • 6 sprigs fresh thyme
  • 1 large garlic clove, smashed
  • 2 tbsp olive oil
  • 1½ tbsp balsamic vinegar
  • 1 tbsp light soft brown sugar
  • ⅛ tsp dried chilli flakes
  • 10g basil leaves, roughly torn
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