Friday, December 19, 2008

welsh rarebit ( rabbit)

just need to do my sign in pages....I think I will post this on in the new year, when more people have made a start....have a fantastic holiday time everyone


Marty Harris said...


Poor Thumper.

Cavidanny said...

Your drawing is really wonderful and really make me feel hungry now :p

After viewing your nice artwork I also have to catch up mine before the new year time!!

I can't wait how interesting your sign-in pages will be~ I also have made a little fun idea just in moly_x_41.

Lynne said...

The recipe!

Welsh Rabbit / Rarebit


25 grams ( 1oz ) butter

25 grams (1 oz ) flour

150 mls ( 5 fluid oz) milk

75 mls ( 2-3 fluid oz) dark beer ( not lager)

285 grams (10oz) strong cheese eg mature cheddar

1 teaspoon dry mustard powder

1 teaspoon Worcestershire Sauce ( or to taste)

Salt & Pepper

An extra egg yolk

slices thick bread - toasted on one side only.

To make:

Make a paste out of the flour and butter.

Using a medium saucepan, bring milk to boil, then remove from heat

Whisk in the flour /butter paste.

Return to heat keeping whisking so it doesn't go lumpy.

Add the cheese - keep stirring as the cheese melts.

Add the beer, mustard and Worcestershire sauce keeping stirring so the mixture thickens up, but don't make it too runny.

Add salt & pepper to taste.

( Whisk in egg at this stage - if using)

Spoon or gently pour onto the untoasted side of the bread.

Place under hot grill ( broil) until the top goes brown and bubbly.

For variety, you can add herbs , chilli , ham or bacon to the mixture. It's also delicious over roasted vegetables (rather than onto toast) and makes a more hearty meal.To make a Buck Rarebit, just pop a poached egg on the top before serving.

This mixture can be kept in an airtight container in the fridge for a couple of days.