Cheese on toast with a twist!

Feral_Moon

JackieO wrote: »

I always add a teaspoon of mustard in with it as well when I make it

Pollycat wrote: »

My Nana used to do that too - it was the powdered type in a tin with a tiny spoon.

I have a tin of Colmans mustard powder in my store cupboard. I mostly use it in cheese sauce or sometimes add a little to dumplings and suet pastry crust.

Feral_Moon

Wow, it's interesting that almost all of you who remember this recipe, or a variation of it, comes from Cheshire!

Although I should imagine the actual cheese plays a very big part in this as Cheshire is the crumbliest and driest cheese I know of. Wensleydale is also crumbly to a point but is much wetter. Maybe that's what caused my milk to split thinking about it.

I need to source some decent quality Cheshire cheese and try again. Although it's not easy to get hold of in the south. Maybe Waitrose might stock it, they seem to carry a wide selection of regional cheeses.

Just to add, it's nothing like Welsh rarebit I've ever experienced, at least not what my grandmother made. Only the toast ever saw the grill. The cheese & milk was heated in a saucepan and poured over the toast.

pollyanna_26

Feral Moon Crumbly lancashire makes a good alternative to Cheshire but is probably also difficult to find down south .
polly

Murphybear

Sounds like Welsh Rarebit. There's dozens recipes, I make mine with a roux (flour and butter) and tons of cheese, whatever I've got, and loads of mustard, dash of Wircestershire sauce. Spread on toast and put under grill until it Browns, yum. I've tried adding egg yolk, it makes it thicker but doesn't affect the taste

honeythewitch

Murphybear wrote: »

Sounds like Welsh Rarebit. There's dozens recipes, I make mine with a roux (flour and butter) and tons of cheese, whatever I've got, and loads of mustard, dash of Wircestershire sauce. Spread on toast and put under grill until it Browns, yum. I've tried adding egg yolk, it makes it thicker but doesn't affect the taste

That sounds similar to mine. My family is from North Wales.

honeythewitch

Feral_Moon wrote: »

I have a tin of Colmans mustard powder in my store cupboard. I mostly use it in cheese sauce or sometimes add a little to dumplings and suet pastry crust.

I dont know if I have just been unlucky, but every time I have bought dry mustard it comes in a ridiculously large jar that only a hot dog salesman could get through before it goes stale.

Pollycat

honeythewitch wrote: »

I dont know if I have just been unlucky, but every time I have bought dry mustard it comes in a ridiculously large jar that only a hot dog salesman could get through before it goes stale.

Hmmmmm.
Does it really go 'stale' or do you mean it gets to the 'use by' date - which I take absolutely no notice of.

natbags

my nanna used to make this too (She was from Cheshire too) We called it cheese in milk and had it with or without the toast - yummy

honeythewitch

Pollycat wrote: »

Hmmmmm.
Does it really go 'stale' or do you mean it gets to the 'use by' date - which I take absolutely no notice of.

I take no notice of use by dates either. I mean absolutely rock hard stale.
Its my own fault. I am sure it would have been fine in small bags in the freezer but I never got round to it.

katkin

There's no little measuring spoon in Coleman's dry mustard powder tin (the yellow one) - I now have spoon envy!

I've been off my food for weeks, I think you may have tempted my appetite back! Thank you.