When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Posh Cheese on Toast – Welsh Rarebit - Grilled Cheese

Posh Cheese on Toast – Welsh Rarebit - Grilled Cheese

Lee Majhen-Todd

Sometimes it has to be cheese on toast, and sometimes it just has to be posh cheese on toast.

 This topping is creamy and tangy and when eaten hot, has a luxurious texture which give it a posh mouthfeel.

 If I’m feeding a crowd, I often double or triple the ingredients and it’s such a versatile bowl of ingredients, that they can be replaced with others, making it the perfect thing to put together when meal minds go blank.

 Go on, give it a go and enjoy your sweet life!

Brown in places and bubbling.

What You Need

 Makes 4 good sized slices

  •  300g Red Leister – Grated – See Tip Box

  • 70ml Double Cream

  • 20g Butter – Very soft

  • 3 Large Soring Onions – Finely Chopped – See Tip Box

  • 1 Large Egg

  • 1 tbsp Worchester Sauce

  • 1 tbsp Wholegrain Mustard – See Tip Box

  • ½ tsp Cayenne Pepper

  • Good Grind of Fresh Black Pepper

  • 4 Slices of Sourdough Bread – See Tip Box

Mix it all together really well

 How It’s Done

  •  Place all the ingredients for the topping into a bowl and mix together really well, making sure everything is really well combined.

  • Heat the grill up and toast the bread on both sides.

Spoon it on thickly.

  • Spoon the cheese mixture onto one side of the toasted breads, and put them under the hot grill.

  • They are ready when they start to bubble and parts take on a golden colour – See Tip Box

It really doesn’t matter if the edges of the toast catches a bit.

 Tip Box

  •  Cheese – The lovely Mr G is partial to a of red Leister, and this cheese works really well. But just as most recipes I put together, use the hard cheese you have. It will give you a different flavour profile, but it will still taste amazingly indulgent.

  • Mustard – Wholegrain mustard is a flavour and texture bomb, but I don’t always have it in my cupboard. Use Dijon as a replacement or for something a little more spicey, try using English mustard.

  • Spring Onions – Spring onions, always in my fridge, but as always, if I don’t have them, I will use something similar. Try using chopped chives.

  • Bread – Any great bread is good with this topping. In fact the topping is so good, it even makes mediocre bread taste more luxurious.

  • Cooking - The slices are ready when the top of the mixture starts to bubble and there are dark brown patches. If, like me, you take your eye off the grill when toast is underneath, letting the edges of the toast catch a bit. trust me when i say, it matters not at all.

Sliced in half and ready to eat.

 

Meatballs with Cream Sauce

Meatballs with Cream Sauce
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