my new fav cheese rolls

Rex Cheese-derived filling

Research by Prof Leach and Raelene Ingles has shown the earliest known cheese-roll filling was a home-made copy of Rex Cheese, a commercially processed cheese available in tins.

It had been around for years.

This version comes from Bring A Plate Recipes from the Mornington Methodist Church, 1984.

120g (1 cups) grated tasty cheese
2 Tbsp milk
1 egg
2-3 tsp malt vinegar
1/2 tsp dry mustard powder
1/4 tsp salt
1 tsp sugar

Put all the ingredients in a small, heavy-based saucepan and mix.

Stir continuously over medium heat until the mixture melts, then thickens and just begins to boil.

Remove from heat and allow to cool.

It will thicken as it cools.

Store in small jars in the fridge.

Makes sufficient for 8-10 rolls.

Pavlova

• 5 egg whites
• 275g sugar
• 1 Teaspoon vanilla essence
• 1 Teaspoon vinegar

Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes.

Add vanilla to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).

Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

Bake in a 300F/140C oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour.

Cheese Rolls

Ingredients

500 g tasty cheese cut into small portions

3 med brown onions, roughly chopped

1 can of unsweetened evaporated milk

1 packet French Onion Soup mix

2 loaves of white bread, crusts removed

Preparation method

1.	Process the cheese, onion, soup powder and evaporated milk in batches in a food processor until the consistency is that of thick porridge, not too wet, not too dry.
2.	Empty into a bowl and repeat process until all ingredients have been processed. If the end mixture is too thick, add some more milk, or if too runny, add some more cheese.
3.	On a slice of bread, (less crusts as the crusts left on make it too hard to roll) spread a small amount of mixture over 3/4 of slice then roll up. The bread should bind with the mixture.
4.	Grill under griller turning once until brown, then apply a generous amount of butter along top of hot cheese roll.
5.	These can also be baked at 180 degrees C for 15 minutes

bacon and egg pie

bacon and egg pie

Prep time:
10 mins
Cook time:
55 mins

Serves:
6

• 3 sheets (450g) ready-rolled savoury shortcrust pastry
• 250g streaky bacon, cut into 2cm pieces
• 2 medium potatoes, peeled, cooked and thinly sliced
• 3 tbsp soft herbs such as parsley, basil, chives or spring onion tops, chopped
• 14 eggs
• ¾ cup milk
• 1 tsp salt
• ground black pepper

Preheat oven to 200°C. Place a flat baking tray in the oven to heat – the pie will sit on this and the heat will help it to crisp.

Cut a piece of baking paper to fit a 40 x 30cm baking dish or roasting pan. It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan (it will reach 3-4cm up the sides).

Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. Break 8 whole eggs over the top.

In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper. Pour this evenly over the whole eggs.

Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.

Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to 180˚C and bake until the pastry is golden and cooked through on the base – about a further 35-40 minutes.

Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days.

Lunch

BBQ Burgers

These are a perfect meal to make lunch or tea

Time & Serves

• Preparation time: 15 Minutes
• Cooking time: 15 Minutes
• Serves: Serves 6-8

Ingredients

• 750 g lean beef mince
• 1 egg
• 3 spring onions, finely chopped
• 1/4 cup chopped fresh parsley or 1 tblsp dried
• 4 approx large gherkins, finely chopped
• 3/4 cup fresh wholemeal breadcrumbs
• 1/2 cup BBQ Sauce

1-2 tbsps oil (for pan-frying)

• 8 Burger Buns
• 
  Toppings

Tomato Slices
Sliced Beetroot
lettuce
avocado slices

Breakfast

French Toast

French toast is simple but delicious easy to make and easy for anyone to make.

Heres my recipe

Ingredients:

• 4 eggs
• 1 teaspoon sugar, optional
• 1 teaspoon salt
• 1 cup milk
• 10 to 12 slices white bread
• butter
• maple syrup or other syrup

Preparation:


Break eggs into a wide, shallow bowl; beat lightly with a fork. Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to fry pan, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.