Cheese on Toast /Welsh Rarebit(9 Posts)
Rather dopey, I know, but I have never learned the secret of making good cheese on toast. I always seem to burn the edges of the bread, or never get the cheese melted. What's the best method?
And while we're at it, can you also enlighten me to the trick of good welsh rarebit?
My family and I thank you......
Just had cheese on toast for lunch. Didn't know there was a secret to success: I toast the bread in the toaster, spread butter, put on cheese and put under grill for a minute or two. Not too much cheese and make sure any darker bits of toast are covered with cheese otherwise they will burn under the grill.
one of the many many recipes available if you google on welsh rabit
Welsh Rarebit (Rabbit) Recipe
Welsh Rarebit, Rabbit or "Caws Pobi" gets its name quite literally from the words rare (meaning very lightly cooked) and bit (a small piece or portion). It is an ideal savoury snack. Try it for Sunday morning brunch with some freshly brewed coffee.
* 2 to 4 slices of bread
* 1½ cups of grated cheddar cheese
* 2 tablespoons of milk or beer
* 30 grams / 1 oz of butter
* 1 teaspoon of mustard
Toast the slices of bread and grate 1½ cups of cheese. Arrange the cooked toast on a baking tray ready for grilling and spread with butter. Slowly melt the cheese and milk in a small saucepan. Then add the mustard and pepper. Stir continuously. When thick and smooth, pour over each piece of toast and grill until golden brown.
i grate some cheddar, finely chop some onion and tomato, and mix it witha splash of milk and a bit of mustard, spread it on the toast and grill
for cheese on toast i usually grill one side of the bread, turn it over then add sliced cheese (possibly with a slice of ham UNDERNEATH) the cheese and then grill until bubbling. Make sure every bit of the bread is covered with cheese to avoid those burning crusts.
Other versions i do are
1] adding raw onion rings on top of the cheese before grilling
2) with tomato same as above
3) mix grated cheese, grated apple and Worcestershire sauce and spread on the bread before toasting mmmmm
The secret to not burning is to spread right to the edges with butter (_not marg_.) - then it doesn't matter if not all the bread is covered with cheese
my fave cheese on toast...
grill one side of bread, turn over and cover with grated cheese and tomato sauce mixed together, grill till bubbling! MMMMMM I know whats for lunch today!
grated cheese spring onion and worcestershire sauce mixed in a bowl 1st then spread on one side of toast and grill delicious
Tried the following recipe last night for the first time and it was yummy! Dh agrees! I got the recipe from Red magazine:
Leeky Welsh Rarebit
Preparation time: 20 minutes
Cooking time: 5 minutes
50g butter, plus extra for frying
1 tsp oil for frying
2 leeks, finely sliced
50g plain flour
300ml bitter or pale ale, heated
150g mature Cheddar, grated
1 tsp English mustard
splash of Worcestershire sauce
freshly ground black pepper
6 thick slices bread
(1) Heat a knob of butter in a pan with the oil, add the leeks and sweat for 10 minutes until tender
(2) Melt 50g butter in a small pan over a low heat, then stir in the flour. Cook for a couple of minutes, stirring to prevent it burning, then gradually add the beer, until you have a very thick, smooth sauce
(3) Add the cheddar. Stir until melted and season with the mustard, Worcestershire sauce and black pepper, then stir in the leeks.
(4) Lightly toast the bread, then pile the cheesy mixture on to each slice. Put them under a very hot grill until browned and bubbling.
EAT! Yum, yum! Good luck!
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