Sometimes when Dear Husband is away and I have my Lazy Mamma pants on, I “surprise” the kiddos by letting them choose what to have for dinner. Without exception they will excitedly yell scrambled eggs on toast, and I get the night off from cooking. Thanks to the Big pregnancy of 2009, I am still not really a fan of egg aroma so even this lazy comes at a cost.
This got me to thinking about what else I could make or keep on hand for lazy evenings. It would still need to be minimal fuss but would have to save me from dealing with eggs. Then I remembered the lovely Welsh Rarebit. If you have never tried it before, you really should. Despite what the name may sound like, it really is just some posh cheese on toast, and I bet I have your attention now!
Making your own bread hardly sounds lazy, but I wanted a bread that was strong enough to withstand the cheesy rarebit. If you are buying, choose an artisan bread like perhaps a baguette or even Challah, but keep this recipe in your collection because it is so great to have on hand. It’s easy to make even if you have never made bread before and it is ready in just over an hour! So, for cheese boards, soups and the odd impromptu lunch its Perfecto!
But, back to our Welsh rarebit. Once you have made a batch and eaten your fill, store the rest in a clean container with a lid in the refrigerator. By morning it will look like your own homemade cheese spread. This will keep for at least a week for that Sunday night; you know the one, you ate too much at brunch to warrant making another meal, but now find yourself in the kitchen looking for a nibble. Well, posh cheese on toast it is.
- Preheat the oven to 180 deg. Celsius
- Place all the ingredients into the bowl of you mixer and using the dough hook attachment knead together well.
- Remove from the bowl and shape into a very rustic loaf and place on a baking sheet lined with baking paper.
- Brush with milk and bake for approximately 1 hour until nicely risen and golden.
- Reduce the Amstel over a low heat to about 60 ml, set aside to cool.
- Heat the milk.
- In a saucepan melt the butter and stir in the flour.
- Remove from the heat and whisk in enough of the milk to make a smooth paste.
- Return to a very low heat and add any remaining milk, you should have what looks like a very thick white sauce.
- Cook out the flour.
- Remove from the heat again and whisk in the cheddar until melted.
- Whisk in the egg yolks.
- Add the reduced Amstel and season with remaining ingredients.
- Lightly toast several slices of the soda bread.
- Lightly butter and place the slices on a baking tray.
- Spoon over generous helping of the Welsh Rarebit.
- Place under a preheated grill and grill until the rarebit starts to bubble and colour slightly.
- Serve immediately.