How to Make Cheese on Toast

Bringing you the skill of making nourishing quick-feast cheese on toast from Love Food’s “How to Make” range.



Serves 2

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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Apple, Prunes and Sultanas Coleslaw

Splendid Salads equal Super Salads! To be eaten with or without accompanying dishes, salads make a perfect nutritional collection of ingredients for all-year-round consumption.

DSCI3548Dawn: Summer is almost here! And with the sunny, warm and long days ahead, our attention is drawn to thoughts of picnics, walks, playing outdoors and barbeques. 

Andrew: And what better a way to celebrate this season than pulling together some easy to follow and delicious dishes to enjoy underneath Mother Nature’s canopy?!?

Dawn: My sentiments, exactly! Before we trundle headlong into the glorious season that Summer is, I want to add that salads aren’t just for Summer and can be an excellent and filling meal or accompaniment to a main meal throughout the year. 

Andrew: Exactly! So, what are we preparing today to tantalise the taste buds, Dawn? 

Dawn: A very easy, filling and healthy version of coleslaw that I dreamt up. So, without further-ado, I’m crack on. 


Serves 4 persons as a main dish or generously, 8-10 people as an accompaniment

Half a white cabbage, washed, sliced and chopped

1 carrot, washed, peeled and grated

3 eating apples, washed and grated

50g of sultanas

14 dried prunes, chopped or cut into small pieces

300g-400g low fat or fat free natural yoghurt

Salt and pepper to season


  • Put the white cabbage into a large mixing bowl.
  • Gradually add the natural yoghurt and mix these two ingredients well together until you have achieved a consistency and texture you like.

Andrew: No mayonnaise, Dawn?

Dawn: No. I’ve just used a natural yoghurt which gives a very healthy ‘take’ on the traditionally used mayonnaise. So, offering a low fat and healthy version of coleslaw which benefits with extra taste being infused from the apples, prunes and sultanas. 

Andrew: And this substituting natural yoghurt for traditional mayonnaise doesn’t negatively impact the flavours of the dish? 

Dawn: Absolutely not, Andrew. What the natural yoghurt does do is add a similar consistency of texture as mayonnaise while not distracting in flavour from the other ingredients. And is a very low fat and healthy alternative. 

  • Next, add the shredded carrot and apples, sultanas and chopped prunes. Mix all these ingredients together until the ingredients are coated with the yoghurt.
  • Season with salt and pepper as per your personal preference.
  • Serve either as a small standalone meal for up to 4 people or as an accompanying dish to other salads, fish and/or meat dishes.

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Aubergine and Hot Chicken Salad


Here is another of our salad stable! A great way to use up ingredients and keep healthy, too.

Andrew: There are similarities to the spicy chicken salad here.

Dawn: With a more Mediterranean touch, too.

Andrew: We have used the giant garlic croutons, again.

Dawn: Those would be excellent in a soup!


Serves 2

1 day old ciabatta roll (or any day old stale bread)

1 garlic clove

1 chicken breasts cut into 1 cm pieces

1 aubergine cut into 1 cm cubes

1 tsp chilli flakes (optional)

A handful of spinach

1 fresh vine tomato

A few sun dried tomatoes, sliced

A handful of pitted black olives

Olive oil

Salt and pepper


  • First make your giant croutons. Slice the ciabatta into 1 cm slices, cut the garlic in half and rub the cut side on both sides of the bread.
  • Fry these gently in a little olive oil until golden on both sides, and set aside.
  • In the same pan fry the chicken and aubergines, with the chilli flakes, until thoroughly cooked. You may need to add a little more oil, or if you want a healthier option, a spoonful or two of water.
  • Allow the aubergine to turn golden and soften up.
  • In your salad bowl, arrange the spinach, croutons and olives, then give a good stir with your fingers to mix everything up.
  • Slice the fresh tomato, and lay slices alternately with pieces of sun dried tomato.
  • Add the chicken, season with salt and pepper, and if you wish drizzle some of the oil from the sun dried tomatoes as dressing.

Andrew: This was superb served fresh!

Dawn: And equally as tasty the next day in a lunchbox!

Andrew: The garlic really infuses into the bread and aubergine, and develops its flavour into the next day.

Dawn: Great for busy bees!

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