- Food and Cooking
EZ Recipes For The Cooking Impared #3 - Welsh Rarebit
EZ Recipes for the Reluctant Cook #3
Cheese on Toast (sometimes called Welsh Rabbit or Rarebit…)
If you cook because you have to, or need to, and feel like cookbooks were written in some strange code, designed to baffle and intimidate, this is my attempt to hubhelp…
First, the measurements are all very approximate, which means that, as you cook, taste, to see if it has remained edible. Trial and error works (even the best cooks make mistakes), and after a couple of tries you should have a sense of what works for you.
So lets try this easy savory savior…
You will need:
1) Bread for toasting (anything not moldy or rock hard)
2) Grated Cheese (packet of mature cheddar from the supermarket will do – two cups, two to three-ish people, four cups four to six-ish people)
3) Mayonnaise (or Sour Cream)
English = hot,
French = spicy,
American = milder, and the kids favorite
5) Honey (needs to be runny for mixing)
B) Stuff to make food in…
1) Big bowl
C) Cooking Equipment...
1) Toaster Oven or griddle or broiler (If you are totally stuck, you can place the prepared slices in foil and barbeque them, the important thing is that the cheese melts and the bread gets toasted)
1) Dump bag of grated cheese in bowl (If you are actually grating cheese with an actual grater you need to leave this page immediately and go to a proper recipe site for real cooks)
2) Add big dollop of mayonnaise
3) Add big dollop of mustard
4) Add big dollop of honey
5) Mix it up into big gooey ball (I use two dinner forks)
6) TASTE – very important. Too mustardy, add more honey and mayonnaise. Too sweet, add more mustard or a pinch of salt. Mess with it until you are, a) satisfied with the taste, or b) satisfied, maybe don’t taste so much next time?
7) Spread mixture in a thick layer onto the bread
E) Cooking part…
1) Stick under broiler/toaster (might want to put foil down first, this stuff drips and is messy – plus, added bonus, the dripped hard stuff is great to nibble on when cleaning up)
2) When topping is all bubbly and toast is not yet burnt, you are done
F) Could do’s…
1) Mix an egg or two into the mix for more protein
2) Bacon bits? Why not?
3) Onion (French’s crispy are great)
4) Soy Sauce, or Worcestershire Sauce, or Tabasco Sauce? Go for it, get creative
5) If feel your inner gourmet coming on, you could make the sauce in a saucepan, melt butter, add a little flour, add cheese (don’t add mayonnaise) add mustard and honey, then put it on bread and bake in the oven or toast it.
There are so many possibilities, but now you have the basic idea, just add and subtract ingredients until you have your own version. Remember the successes and repeat!
(“Real” Welsh Rarebit/Rabbit is hard to pin down as there are so many versions, but they all involve toasting cheese and leaving any and all bunnies unmolested)
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