Welsh Rarebit with a Swiss twist

Switzerland is far from the cheapest place to eat! They have such a strong economy and with the exchange rate from pound to Swiss Franc very much in their favour everything seems doubly expensive. However the Swiss do know how to make the most of their food, living up in the mountains food isn’t easily transportable and in the winter months, homes can get cut off for weeks at a time.

Whilst over there I had some Macaroni cheese with stewed apple (a first for me) and noticed the gentlemen opposite had Swiss Welsh Rarebit with a poach egg on top.  I had been tempted by that dish on the menu and it did look really nice, but thought it might have been nice to have the apple with the Welsh Rarebit rather than the Macaroni cheese.  So on arriving home I thought I’d give it a try.

Method:

• Toast some thick sliced bread - you will need two rounds per person (more if they have a big appetite).
• Put some sliced cheese in the middle with some sliced apple.
• Place in an oven proof dish.
• Put some full cream milk, cornflour (approximately a level dessert spoon of cornflour for half a pint of milk) and cheese in a saucepan and stir on a low heat until the cheese has melted and the sauce has thickened. I used some leftover cheese from Christmas to make my sauce. If you have read my blog on Christmas leftovers you will know I never throw cheese away and freeze it for an occasion such as this.​​                                                                         
• Add some Worcestershire Sauce and mustard to taste. 
• You can also add some stout or Guinness but this will make the sauce runnier.
• Add another layer of apple over the toasted bread.
• Pour on the sauce.
• Pop in the oven on 180 degrees until golden brown.
  
• Garnish as required.
  

Now lots of people say ‘oh I can’t cook’ but with this recipe if you can make a toasted cheese sandwich you can cook this!