Wednesday, Hump Day, Pet Day! Sitting on the sofa with my furry friends craving Welsh Rarebit. Andrew’s at work, Charlotte’s out and Emma’s at university so it’s just me for lunch and it needs to be quick.
It’s not that Welsh Rarebit takes a long time (recipe coming soon) but when it is just for one person, sometimes you just want a super quick fix and oh my, this is it.
Less than 5 minutes to put together, no more than 5 minutes under the grill/broiler and thank you, lunch is ready. Soft, creamy, dreamy melted cheese with a slight kick from cayenne pepper and Worcestershire sauce, served on crunchy toast to add some texture; it is a comforting, flavourful lunch perfect all year round but particularly now that the weather is cooler. It is a big Welsh ‘cwtch’ on a slice of toast!
How to make Quick Welsh Rarebit
Collect all your ingredients together:
cheddar cheese, grated
ale or milk
freshly ground black pepper
bread for toast – I like brown or granary
Traditional Rarebit typically uses ale in the mix. As tempted as I was to use ale, and then finish off the bottle with my lunch, I decided against it; having beer with lunch, on my own, mid-week, would be a bit of a slippery slope! If I had however, I would have reached for either a glass of fabulous Geipel beer (a micro brewery in Corwen, North Wales) or indeed a delicious ale from our local Wimbledon Brewery.
It is so simple, it barely needs a recipe. You simply:
lightly toast the bread.
mix all the remaining ingredients together, apart from the chives.
spread evenly over the toast, spreading to the edges of the bread (this ensures the crusts do not burn when you put it under the grill).
pop the Rarebit on a baking tray under the grill (UK) or broiler (USA) and cook until hot, bubbling and starting to brown in places.
scatter over some chopped chives, if you have some.
Try not to make too many ‘mmmmm’ sounds as you devour your ‘hug on a plate.’
Welsh Rarebit is perfect for lunch or brunch, I enjoy it for breakfast and it is ideal for a light or late supper! You can make mini ones to serve as hors d’oeurves or try serving them after dinner instead of a dessert or a cheeseboard. It just works – any time of the day!
Ingredients for 1
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