Welsh Rarebit
Joanne @JoanneinBath
A classic British recipe very popular in Victorian times, when they used to serve it as a 'savoury' course between the main dish and dessert. It's a heartier version of cheese on toast, and makes a good speedy lunch. I used the whole egg, but it's best to use just the yolk for a creamier result (I just wanted daughter to eat the white too).
Welsh Rarebit
A classic British recipe very popular in Victorian times, when they used to serve it as a 'savoury' course between the main dish and dessert. It's a heartier version of cheese on toast, and makes a good speedy lunch. I used the whole egg, but it's best to use just the yolk for a creamier result (I just wanted daughter to eat the white too).
Cooking Instructions
- 1
Grate the cheese, and in a bowl mix it with the egg yolk, mustard and Worcestershire sauce. Preheat the grill to medium.
- 2
Pile the cheese mixture on the slices of toast, place under the grill and cook until golden brown and bubbling.
- 3
Don't cook it on too high a heat, it needs to melt/cook inside as well as brown on the top. Serve hot.
I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.
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