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Welsh Rarebit

July 27, 2015 Filed under Lunch

This recipe from Aunt Daisy is basically cheese sauce on toast. There is a lot of cheese in relation to the rest of the sauce ingredients so it is a very cheesy mixture.

The first recorded reference to the dish was “Welsh rabbit” in 1725, but the origin of the term is unknown.

There is some suggestion that Welsh Rabbit derives from a South Wales Valleys staple, in which a generous lump of cheese is placed into a mixture of beaten eggs and milk, seasoned with salt and pepper, and baked in the oven until the egg mixture has firmed and the cheese has melted.

Whatever the origin, this is a very tasty lunch dish or snack.

Ingredients

1 cup milk
1 tablespoon butter
1 tablespoon flour
1 teaspon mustard
½ teaspoon salt
Few grains pepper
200 gms grated cheddar cheese
6 slices buttered toast

Method

  1. In a saucepan, melt butter and add flour, mustard, salt and pepper
  2. Gradually add the milk and stir till thick and smooth
  3. Add the cheese and beat well till all is melted
  4. Put under the grill to brown the sauce if you wish
  5. Serve hot on toast.

Serves 3-6 for lunch (depending on appetites)

Notes

  1. Use tasty cheddar cheese for a tangy treat
  2. You can add chopped up onion or bacon for extra flavour
  3. For full instructions on making the cheese sauce go to Easy Cheese Sauce

 

Potato fritters

November 2, 2014 Filed under Lunch

This recipe was a frequent family weekend lunch, quick and easy to make and very filling for hungry teenagers.  It used to be in an Edmonds Cookbook under the title “mock whitebait patties.” It might sound good, but to me these fritters don’t look like, and certainly don’t taste like, whitebait.

These fritters are also a tasty way of serving potatoes as part of the main meal with other dishes.

Ingredients

2 eggs
¼  cup flour
½ cup milk
1 cup tasty cheese, grated
Pepper and salt
4 medium potatoes, grated
2 teaspoons baking powder

Method

  1. Whisk the egg then add flour, milk, cheese and seasonings
  2. Add grated potato and baking powder just before frying
  3. Fry in hot, shallow fat 5 minutes on each side. Serve hot, garnished with parsley.

Variations

You can add any of the following – or a combination of these:

Diced tomatoes
Cooked chopped bacon
Thyme and rosemary for herbed fritters
Curry powder
Mayonnaise or yoghurt instead of milk for a tangier flavour
Non-dairy liquid can also be used

Serves 4

Savoury pinwheels

August 24, 2012 Filed under Lunch

This recipe uses the basic plain scone dough to make a very tasty mid-morning treat or a light lunch.

You can use whatever you have in your pantry and fridge for the savoury filling.  Read more

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