The only way I can withstand a cheese and bread combination is when it’s of the melted and toasted kind. And Welsh Rarebit is my favourite way. I just cannot stand any kind of cheese sandwich. Nor can I stand just plain cheese melted straight onto toast – coincidentally this was my grandparents favourite choice of lunch to give my brother and I when we were children. Their version of cheese and toast and our version of cheese on toast were quite different. My heart used to sink when it would come out of the oven and put in front of us: ash black around the edges topped intermittently with half melted, oily looking thick slices of cheddar cheese. Much as I love my Granny (may she rest in peace) and my Grandpa (93 and still a trooper!), I can’t say I ever had the same adoration for their ‘grandchildren special lunches’..!
The way I did like it however, was how my Mum made it – like Welsh rarebit. As we got a little older and could cook lunch for ourselves, it was also what my brother and I would often make ourselves for lunch. If one of us was making it, we tended to offer the other it too. I never knew how much of each ingredient was really necessary so just went with the ‘more is better than less’ approach, and without fail I always managed to use far too much Worcestershire sauce and mustard powder, resulting in my brother retorting something along the lines of ‘bloody hell Heebs!’. Oops.
I hadn’t had it for a long time, and had some of this ‘protein cheese’ I picked up from Tesco that was becoming nicely er….matured shall we say?! Bottom line: it needed using. So I thought why the hell not give it a go. And man oh man it was tasty! It makes a great breakfast, snack or light lunch.
So how has it been made ‘skinny’?! Using the cheese mentioned above which is only 3% fat, but it’s still yummy. Maybe not the sort of thing you’d necessarily put on a fancy cheeseboard, but it’s definitely worth it for everyday use to keep things a little lighter. Using almond milk in place of whole milk or cream, and mayonnaise and cream cheese to give it a little more bulk to the mixture.
- 1 slice brown bread
- 15g extra light cream cheese
- 1 tbsp almond or skim milk
- 1 tsp light mayonnaise
- 1/4 – 1/2 tsp Colman’s mustard powder
- 1/4 tsp Worcestershire sauce
- 1/2 spring onion, sliced
- 1 tsp egg white (optional)
- 30g light mature cheddar cheese, grated
- Preheat the grill to medium. Lightly toast the bread.
- In a bowl, combine the cream cheese, milk, mayonnaise, mustard powder, Worcestershire sauce, spring onion and egg if using. Beat together until combined. Stir in the grated cheese.
- Spread the mixture over the toast and place under the grill until the cheese is melted and has browned a little – or however you like it.