Bringing you the skill of making nourishing quick-feast cheese on toast from Love Food’s “How to Make” range.
2 medium wholemeal slices of bread from a standard size loaf OR 4 small slices from a small loaf
A little low fat spread (optional)
50g cheese grated (of your preference)
2 tsp mustard (of your preference)
2 splashes of Worcester sauce
1/2 tsp fat free or very low fat natural yoghurt
Dawn: I adore cheese on toast! Whether it’s a quick Saturday lunchtime meal you’re after before heading off to do what you have lined up to do or simply a treat eaten snuggled up, cheese on toast is heavenly and moreish. It’s a firm favourite on a cold winter’s night as a quick, ‘feel good’ supper and proves itself to be a real ‘comfort food’ snack to cuddle up with any time of the year, too.
- Light the oven grill to a medium heat. Place the bread on the wire rack and grill lightly on both sides, keeping a watchful eye on this so neither side of the bread burns. When one side is the golden brown you like, simply turn the bread over and grill the other side until that, too, is the golden brown colour you like.
- While the bread is toasting under the grill, place the grated cheese, mustard, Worcester sauce and yoghurt in a small basin, and roughly mix together.
Dawn: I’ve used dijon mustard here but you can use whatever you have in at home. In fact, if you haven’t any mustard or Worcester sauce in your kitchen cupboards, then the cheese and yoghurt will be a tasty treat, too. I’ve also been known to add a spoon of pickle to the cheese that I’ve just happened to find ‘hiding’ in the fridge and adding such makes a tangy alternative to mustard, too.
- When the bread is toasted on both sides, remove from the grill rack and spread the cheese mixture equally and even over the bread slices.
- Return the bread to the rack and place under the medium heat grill. Grill until the cheese has melted and bubbles start to appear in it. Be careful not to leave the grill unattended as it’s very easy and quick to burn the cheese.
- Serve on warm plates.
Dawn: A simple, easy and tasty lunch or supper that we can all make at home for a few pence. Happy toasting!
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Simple, fresh, tasty. A wonderful starter, or an excellent main course, particularly for anyone counting the pounds!
Dawn: It looks like the Italian flag!
Andrew: That is the idea! Wonderful, isn’t it?
Dawn: This is great for one person, or a family, or a dinner party. Just scale up the ingredients.
1 ripe but reasonably firm avocado
1 or 2 large mozzarella balls
2 large ripe vine tomatoes
Salt and pepper
Vinegar – red wine vinegar or balsalmic works best here
- Halve the avocado, then ease the stone out with a teaspoon.
- Carefully peel the skin from each half (it should come away in your fingers) and slice lengthways into 1/2 cm slices.
- Cut the mozzarella and the tomato into 1/2 cm slices also.
- Arrange the tomato slices on your serving plate. Drizzle over a little vinegar of your choice, some olive oil, and season well with freshly ground salt and black pepper.
- Then arrange the avocado and mozzarella as shown, and serve.
Dawn: For those not keen on avocado, replacing it with rocket will make a tasty alternative.
Andrew: And that will make the colours even more like the Italian Flag!
Dawn: The devil is in the detail!!
For more handy hints and tasty treats, keep following forfoodlovers.wordpress.com our Twitter feed @Love_Food_UK and over at Facebook Lovefood Forfoodlovers where it would be great to get some likes!
The curry here comes in the form of a pour-over sauce, and is our take on the traditional Japanese version.
Andrew: Don’t however think of the traditional Friday Night post-pub chips and curry sauce combo.
Dawn: Speak for yourself!
Andrew: I have heard it is very popular in some parts of the UK!
Dawn: Not around here! Meanwhile we have hungry readers!
For the Curry Sauce
2 tbsp sunflower oil
2 onions, sliced
5 garlic cloves, chopped
2 medium carrots, sliced
2 tbsp plain flour
2 tsp cumin
2 tsp coriander
600ml chicken stock
2 tsp honey
4 tsp soy sauce
1 bay leaf
1 tsp garam masala
For the breaded chicken
4 chicken breast fillets, pounded to 1cm thickness
Salt and pepper to taste
2 tbsp plain flour
1 egg, beaten
100g fine breadcrumbs or panko breadcrumbs
Splash of vegetable oil for frying
Dawn: Panko breadcrumbs? Do tell!
Andrew: These are found in traditional Japanese delicatessens, and can be a little pricy, but homemade breadcrumbs can be just as good, especially if made with very stale bread, or if the breadcrumbs are toasted so they become very crispy.
- For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened.
- Stir in carrots and cook over low heat for 10 to 12 minutes.
- Add flour and curry powder; cook for 1 minute.
- Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
- Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala.
- Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
- For the chicken: Season both sides of chicken breasts with salt and pepper.
- Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
- Heat oil in large frying pan over medium-high heat.
- Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
- Once cooked, place on kitchen paper to absorb excess oil.
- Pour curry sauce over chicken, serve with white rice and enjoy!
Dawn: I like the sound of that!
Andrew: It may be helpful to make batches of the sauce beforehand. The chicken and rice can be prepared when you need it, and the sauce can be heated through before pouring over.
Dawn: Delicious for a family, and adaptable for larger groups too!
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