Cheesy Rarebit

The other day we needed something tasty and speedy for lunch... an offer of cheese omelette had been made to Sous Chef J but was rejected.  So, thinking quickly, and re-packaging the ingredients we had to hand, I suggested Cheesy Rarebit... which was accepted.

So, we took the bread (we used Genius Gluten Free Seeded), eggs, cheese and black pepper and set up our 'production line'.  Sous Chef J laid the bread out on the grill pan and was in charge of toasting.  I grated the cheese and beat the eggs.

The cheese was added to the beaten and seasoned eggs.

Once the toast was ready, the eggy cheese mix was spooned on... the tray of the grill pan had been covered with a silicone sheet to make it easier to clean 'in case of spillages'.


The whole lot was placed under a hot grill for 2-3 minutes (with the timer set to ensure we didn't forget) until the Rarebits were ready...

... and very good they were too.  

Avocado and Egg on toast

Struck by how many of our posts involve chocolate we decided to try to find some of the (many) recipes we have that don't contain the stuff!  Breakfast dishes seemed a good place to start and I was reminded of a lovely, simple dish we used to have a while back.

The ingredients were gathered together - avocado (ripe), slice of Genius gluten free seeded bread and one egg.






Then, whilst the bread was being toasted, the avocado was mashed and the egg was fried.

Once the avocado was mashed, it was spread on the warm slice of toast.

After covering the toast with the avocado, the fried egg was added and our healthy, quick and tasty snack was ready to eat.

If you want to make this a more 'hearty' meal, then adding some fried bacon works very well indeed!

Scrumptious Strawberries

At the weekend we went to Millets Farm Centre and picked rather alot of strawberries... hence, we've been trying to think of ways to make use of them.  So far we have had strawberries and cream, Marvellous Meringue Mess and made strawberry granita (we'll post about this later).  Tonight, we decided to go 'up market' and attempted chocolate dipped strawberries.

 

So Sous Chef J's ingredient haul was - strawberries, dark choc chunks and white choc chunks.  We proceeded to melt the dark chocolate in a bowl over a pan of simmering water.  Next the washed strawberries were 'enrobed' in the chocolate - or at least dunked in it.

 

These chocolate tipped strawberries were then laid out on a silicone sheet whilst we moved onto the melting of the white chocolate.

It seems the high cocoa butter content of white chocolate plays havoc with the melting.  So, having sought advice on twitter (thanks @Naaaade) about a tablespoon of double cream was added to the white chocolate and then combined to make a melted offering.

Finally this white chocolate mix was 'drizzled' (or perhaps that should be deluged) over the strawberries... and this is the result...

They were very tasty and, although we like our rustic presentation, need a few more attempts to get them looking more MasterChef like!