Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Blushing bunny




Source of Recipe


THE WEB


Recipe Introduction


I love the name of this variation of Welsh rabbit, which is reddened with tomato. You need a crumbly cheese. Lancashire and Cheshire are perfect, but if you can find Caerphilly, it will taste even better.




List of Ingredients




4oz/110g crumbly cheese, grated
2 tbsp milk
1 tbsp wholegrain mustard
2 egg yolks
2 firm tomatoes, seeded and diced
2 shakes of Tabasco sauce (optional)
2 long slices of round bread
Combine the cheese, milk and mustard and gently heat them in a small saucepan until the cheese has melted. Remove from the heat and whisk in the egg yolks. Fold in the chopped tomatoes. Season with the Tabasco if using.



Recipe



Toast the bread under a grill on one side only. Turn it and spoon the sauce over the other side. Return it to the grill and cook until the topping starts to brown, a little like the top of a lasagne. Eat immediately.