CHEESE ON TOAST - CHEAP AND CHEERFUL BRITISH TOASTED CHEESE
Call it what you will, traditional British cheese on toast is a national institution, an iconic snack enjoyed by all, regardless of class or background! What can be simpler and tastier, hunks of homemade or crusty farmhouse style bread topped with mature Cheddar cheese, a smidge of mustard and Worcestershire sauce for those who desire an extra kick! This is NOT really a recipe; it is a basic method for making a super tasty and nutritious fast food dish. There is even a Cheese on Toast Day celebrated in the UK - mark your calendars now, the last Thursday in April has been set aside for this comforting supper treat. I lived on cheese on toast whilst I was a student, as I am sure most students do nowadays! You can use other British cheeses, but I find the best cheese without a doubt, is a good mature farmhouse cheddar. Make sure your bread is thickly sliced and you have your plates ready and waiting to receive the molten cheesy snack - pull up a chair by the fireside in the winter and enjoy your 5-minute culinary efforts! (This is an all year around snack I hasten to add.) An interesting historical note; toasted cheese was served as the final course to male diners during Edwardian times, in Gentleman's Clubs........the cheese was melted and served in a pot with the toast set around the edges - a sort of Gentleman's Club fondue!
Provided by French Tart
Categories Lunch/Snacks
Time 6m
Yield 4 Slices of Cheese on Toast, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.).
- Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling.
- Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions.
- Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal!
- Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread - I prefer white, but granary and wholemeal are fine.
- Final note - Cooking Style.
- There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast.
- Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up.
- Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan.
- Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other.
- Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point.
Nutrition Facts : Calories 823.4, Fat 42.4, SaturatedFat 24.8, Cholesterol 119.1, Sodium 1486.6, Carbohydrate 69.1, Fiber 4.3, Sugar 1.1, Protein 40.3
CHANTAL'S NEW YORK CHEESECAKE
This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!
Provided by Taliesen
Categories Desserts Cakes Holiday Cake Recipes
Time 7h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 44.2 g, Cholesterol 158.9 mg, Fat 35.7 g, Fiber 0.6 g, Protein 10.3 g, SaturatedFat 21.1 g, Sodium 380.4 mg, Sugar 31.6 g
CHIC AND CHEERFUL - SAVOURY FRENCH OLIVE, CHEESE AND ONION CAKE
The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice them and butter them for a snack or use the sliced cake for an unusual and alternative sandwich bread. Or, slice them and then cut into small cubes - then using cocktail sticks attach a chunk of your favourite cheese or spread the cubes with tapenade, cream cheese or your favourite savoury spread. Olives also make a great accompaniment. Please note, that these do NOT have the same texture as a normal sweet cake - as I mentioned before, the texture is holey, firm and amost like a sourdough bread. They freeze beautifully, both in loaves or in slices. Preparation time includes the "resting" time needed for the cake batter.
Provided by French Tart
Categories Lunch/Snacks
Time 2h45m
Yield 1 loaf or 6 small mini loaves, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small frying pan. Gently fry the onion for about 10 minutes, or until soft and golden.
- Meanwhile, sift the flour, baking powder and salt into a large bowl. Gradually whisk in the eggs, followed by the milk, until you have a smooth batter. Mix in the cheese, olives and sautéed onions, along with their oil. Cover and leave to rest for 2 hours. This will make a lighter cake.
- Preheat the oven to 220C,450F, gas mark 7 and grease 6 mini loaf tins (see above), or one large loaf tin. Give the batter a good stir and divide between the tins.
- Bake at the centre of the oven for 15 - 20 minutes for the 6 mini loaf tins, or 20-30 minutes for the large loaf - or until firm and golden. Leave to cool.
- When cold, turn out of the tins and wrap or store in an airtight tin. These savoury cake/s freeze very well in slices or as 1 whole or 6 mini loaves.
- NB. These can be made in advance and refrigerated. Bake them in a tray of mini loaf pans or individual mini loaf tins (the tins should be about 10 x 6 x 3.5cm). Alternatively, try muffin tins.
Nutrition Facts : Calories 267.4, Fat 17, SaturatedFat 5.9, Cholesterol 146.9, Sodium 597.4, Carbohydrate 16.6, Fiber 1.2, Sugar 0.8, Protein 12.2
SWISS ONION CAKE (ZWIEBELKUCHEN)
Make and share this Swiss Onion Cake (Zwiebelkuchen) recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Sift dry dough ingredients into bowl; cut in butter. Add milk, a tablespoon at a time, tossing just until flour is dampened. Gather into ball. Pat 2/3 of dough in bottom of 8-inch round cake pan. Bake at 425 degrees until lightly browned, about 15 minutes. Cool on rack and turn oven down to 325 degrees.
- Meanwhile, fry bacon until crisp; drain most of bacon fat. Cook onion in remaining bacon fat until tender. Combine remaining filling ingredients with bacon and onion.
- Pat remaining dough around edge of cooled pan. Pour filling into crust. Bake at 325 degrees until almost set, about 20 minutes. Let stand 10 minutes. Cut into wedges and serve.
CHEESE SAVOURY MUFFINS
These muffins are perfect to go with soup. Butter and serve them while hot, and this is a perfect alternative to croutons, bread or garlic bread. They're also really easy to make, and you can also change them up a bit as well!
Provided by Luiji D.
Categories < 30 Mins
Time 25m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C (fan-forced).
- In large mixing bowl, combine all dry ingredients.
- Put aside 1/2 cup of cheese.
- Place the rest of the cheese and wet ingredients in a separate bowl and combine.
- Pour wet ingredients into dry ingredients, mix well to combine.
- Grease a 12-cup muffin pan (don't use patty pans). Spread batter evenly between cups.
- Sprinkle remaining cheese over muffin batter, place in oven.
- Bake for 15 minutes, or until golden brown.
- Serve hot, with butter.
- NOTE: you can change this recipe up however you want. You can add ingredients such as grated zucchini, bacon, use different varieties of cheese, etc. Do whatever you want!
Nutrition Facts : Calories 512, Fat 31.8, SaturatedFat 10, Cholesterol 122.8, Sodium 2747.2, Carbohydrate 40.3, Fiber 2.4, Sugar 0.4, Protein 16.8
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