Rarebit for a Change

[AndrewT]

Dear all,

I'm NOT, too sure, if it is 'that' healthy but.... Today I had Rarebit for my Evening Meal. A, fairly simple, Recipe..... Grated Cheese, Ketchup and Mustard Powder, all mixed together- I use a 'cheap' Ketchup, for cooking, it works fine.

I toasted one side, of some bread, 'well'- the other side only 'lightly'. I CAREFULLY spread the Rarebit, onto the 'lighter' side, ensuring that the corners were covered and it was all, as near as possible, to the same 'depth' on each slice.

I cooked them under a, fairly high, grill turning the slices, several times, as they cooked. (this particular mixture does 'brown', a fair bit.... Don't confuse this with 'over cooking').

I haven't given specific 'quantities' as I tend to 'Cook By Look', if that makes sense. (Before 'anybody' says 'That's NOT How You Make Rarebit' there are a number of Different ways.... this one is a version/ variation of Welsh Rarebit.)

Whatever it is/ was... it WAS Delicious!

AndrewT

[BTCCET]

Sounds delicious Andrew, there used to be a little cafe in a side street in Paddington that made the best Welsh Rarebit ever it was a treat😋

[Subtle_badger]

Thanks for sharing. You took me down a wikipedia rabbit hole (or should that be rarebit hole? 🤔). Fascinating discussion about the origins of the dish and its name. Even the fact it's not Welsh, that's just an insult.

en.m.wikipedia.org/wiki/Wel...

I suspect a lot of the browning is the sugar in the ketchup.

Before I gave up bread, a favourite was croque monsieur. I would almost always order it if it was on the menu. It's the French cousine of the rarebit.

[Zest]

Hi AndrewT

Rarebit is scrumptious! Glad you enjoyed it.

Zest