Green chilli rarebit

Chilli_rarebite1

I also made chilli rarebit with large green chillies.

Enough for 2 people:

  • 2 large green chillies (deseeded and finely sliced)
  • 100g mature cheddar (finely grated)
  • 2 tbsp milk
  • 8 very small slices of rye bread (toasted)
  • Black pepper

Mash the chilli, cheese and milk together with a fork. Spread the mixture evenly over the slices of toast.

Grill until the cheese starts to brown. Dust with black pepper and serve.

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Avocado toast

Avocado_toastI had half an avocado left over from the night before (stone left in, flesh rubbed with lemon juice, covered with clingfilm and stored in the fridge). So here’s a very easy, tasty snack – serves 1.

  • 1/2 a ripe avocado (stone and skin removed, and thinly sliced)
  • 2 slices wholemeal toast
  • a squeeze of lemon juice
  • a dusting of cayenne pepper

Divide the slices of avocado between the two slices of (hot) toast. Press the avocado into the toast. Squeeze lemon juice over the avocado and dust with cayenne pepper.

Enjoy!

 

 

Chilli rarebit

Chilli_rarebiteI was feeling hungry, so stale bread, left-over soured cream and a glut of chillies (due to the sunny weather), resulted in this snack recipe. Chilli rarebit is usually made with chilli jam or chutney, but raw chillies seem perfectly OK. Enough for 2 people:

  • 4 small red chillies (deseeded and finely chopped)
  • 100g mature cheddar (finely grated)
  • 2 tbsp soured cream
  • 6 small (or 4 large) slices of wholemeal bread (toasted)
  • Black pepper

Mash the chilli, cheese and cream together with a fork. Spread the mixture evenly over the slices of toast.

Grill until the cheese starts to brown. Dust with black pepper and serve.

 

Fish finger sales fall

fish-finger-sandwich

So says the Daily Telegraph.

I don’t intend to drill down to the basic figures. What struck me was the number of people in the comments section who waxed lyrical about fish finger sarnies – and I have to agree with them. My recipe would be:

  • 2 large slices of wholemeal bread (lightly toasted)
  • 4 fish fingers (grilled)
  • 2 tbsp mayonnaise (flavoured with a little lemon juice – you could also add a little chopped gerkin)
  • A few crispy lettuce leaves
  • Freshly ground black pepper

Spread the mayonnaise on one side of each piece of toast. Lay the fish fingers on top of one of the slices (the ‘mayonnaised’ side). Pile the lettuce on top. Season with black pepper and place the other slice of toast (‘mayonnaised’ side down) on top.

Cut in half and enjoy!