Toasted Ham Cheesies

Toasted Ham Cheesies

 

A really quick tasty snack. Toast is topped with ham and a mixture of grated Cheddar flavoured with mustard and Worcestershire sauce then grilled/broiled until the cheese is golden.

 

Toasted Ham Cheesies
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 4 minutes

  • Ingredients
  • 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 170g (6 oz) Cheddar cheese, grated (1½ cups)
  • 3 tbsp milk
  • 1 tsp English mustard or Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 4 slices ham
  • 4 slices toast
  • 2 tomatoes, halved


  1. Method
  2. Preheat the grill/broiler.

  3. In a small bowl, mix together the butter, cheese, milk, mustard, Worcestershire sauce, egg, and seasoning.

  4. Lay a piece of ham on each slice of toast, then divide the cheesy mixture amongst the four slices.

  5. Grill/broil until golden brown on top, about 4 minutes.

  6. Serve garnished with a tomato half.

Updated: November 4, 2018

Cheese Soufflé

Cheese Soufflé

 

A classic cheese soufflé – a mixture of fluffy whisked eggs folded into a Cheddar cheese sauce then baked. Perfect for a light lunch.

 

Cheese Soufflé
Prepares: 3 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes or 20 minutes for individual soufflés

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), separated
  • 28g (1 oz) butter (⅛ cup, or ¼ stick)
  • 1½ tbsp flour
  • 150ml (5 fl oz) milk (⅔ cup)
  • salt and pepper
  • 85g (3 oz) Cheddar cheese (or other strong cheese) grated (¾ cup)

  • Equipment
  • A 15cm (6 inch soufflé dish) or 3 × 10cm (4 inch) individual soufflé dishes


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas mark 4)

  3. Grease the soufflé dish or dishes. Prepare a collar with baking parchment to go round the outside of the dish or dishes to support the mixture as it rises in the oven.

  4. Over a medium heat, melt the butter in a large pan.* Reduce the heat and blend in the flour to make a roux. Let it cook over a low heat for 2–3 minutes. Warm the milk, then gradually stir into the roux until well blended (warming the milk first makes this easier). Bring to the boil, stirring constantly. Remove from the heat and beat in the cheese, then add the egg yolks one at a time, beating well between each addition. Season.

  5. Whisk the egg whites until soft peaks form, then very gently fold into the mixture until they are thoroughly incorporated.

  6. Pour into the soufflé dish or divide between the individual dishes and bake in the oven for 30 minutes for the large soufflé or for 20 minutes for the individual ones. Do not open the oven door while they are cooking.

  7. Tip
  8. *Using a large pan will make it easier to fold in the egg whites.

  9. Note
  10. When making a soufflé, the ratio between the ingredients is very important, so keep to the amounts above. Increasing the number of eggs to make a larger soufflé would affect its ability to be light and well risen.

Updated: April 2, 2017

Croque Monsieur

Croque Monsieur

 

Layers of melting Gruyère cheese and smoked ham in butter coated white bread cooked until golden. Just right for a mid-day snack.

 

Croque Monsieur
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 slices white bread
  • 2 tsp Dijon mustard
  • 8 medium slices smoked, cooked ham
  • 12 thin slices Gruyère cheese
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)

  • Serve with cherry tomatoes or tomato chutney.


  1. Method
  2. Heat a large frying pan/skillet, or griddle, over a medium heat.

  3. Thinly spread the mustard over four slices of bread and then place two slices of ham on top of each one.

  4. Now layer 3 slices of cheese over the ham.

  5. Top with the four remaining slices of bread.

  6. Spread half the butter on the outside of the top slices. Flip over onto the hot pan or griddle and then butter the other sides.

  7. Cook the sandwiches for 3–4 minutes on each side until golden brown, pressing them down with a spatula a few times. You may need to do this in two batches.

  8. Cut off the crusts, cut each sandwich in half, and serve with the cherry tomatoes or chutney.

Updated: October 28, 2017

Bacon and Cheddar Loaves

Bacon and Cheddar Loaves

 

I’m indebted to Paul Hollywood, the English baker and celebrity chef, for this recipe. These bacon and cheddar loaves make a great lunch or snack and are enjoyed by all the family.

I have played about with his quantities of ingredients, though. The recipe in his book “How to Bake” recommends that 500g, or just over a pound, of flour will provide 4 servings. Perhaps he has a bigger appetite than I do, but that’s equivalent to a quarter of a large loaf in each serving. And I feel that the bacon and cheddar gets a bit lost in all the bread.

My adapted recipe below halves the quantity of bread and increases the proportion of bacon and cheese. Perhaps you’d like to try different amounts and let me know how you get on?

Baking bread is not difficult if you follow this 3-step process. Each step involves a ‘wait period’ during which you can get on with something else. For more information about the technique I use, here’s a link to my page on Breadmaking.

 

Bacon and Cheddar Loaves
Prepares: 4 servings
 
  • Step 1
  • Preparation time: 10 minutes
  • Waiting time: 30 minutes
  • Step 2
  • Preparation time: 5 minutes
  • Waiting time: About 1 hour 30 minutes
  • Step 3
  • Preparation time: 10–15 minutes
  • Waiting time: 1 hour
  • Cooking time: 20 minutes

  • Ingredients
  • 200g (7 oz) strong white/all purpose flour (1½ cups)
  • 50g (1¾ oz) wholemeal/whole wheat flour (⅓ cups)
  • 5g (1½ tsp) instant yeast
  • 5g (1 tsp) salt
  • 15g (½ oz) unsalted butter, softened (1 tbsp)
  • 165ml (6 fl oz) water (1¾ cups less 1 tbsp)

  • For the filling
  • 6 rashers of smoked back bacon, rind removed
  • 100g (3½ oz) grated Cheddar cheese (1 cup)


  1. Method

  2. Step 1
  3. Pour the flours into a mixing bowl and make a well in the middle. Add most of the water and mix thoroughly with a wooden spoon or a plastic dough scraper. If some flour is left in the bottom, add the remainder of the water. It may not need it all. Just make sure that all the flour has been taken up.

  4. Cover the bowl with a tea towel and leave it to stand for 20–30 minutes.

  5. In the meantime, prepare for the next step by weighing out the salt, yeast, and butter.

  6. Step 2
  7. At the end of the 20–30 minutes, melt the butter and add it with the salt and yeast to the mixture, making sure that the yeast doesn’t come into contact with a wodge of salt, and mix well.

  8. Cover the bowl with the tea towel and leave for 10 minutes.

  9. Lightly oil your hands and the work surface, and tip the dough out. Take the edge of the dough that’s furthest away from you and fold it towards you to meet the near edge. Push it into the dough with your fingers or the heel of your hand, stretching it gently away from you. Give the dough a quarter turn and repeat. Do this 8 to 10 times, then rotate the dough into a ball and put it back in the bowl.

  10. Cover with the tea towel again, leave for 10 minutes, and repeat the fold and stretch.

  11. Cover again and leave for 10 minutes. While waiting, lightly oil another large bowl for the dough to rise in. Then fold and stretch the dough for a third time.

  12. The dough should now be smooth and silky. Tip it out and shape it into a ball. Put it into the lightly-oiled bowl and cover with a tea towel or cling film.

  13. Leave it to rise until it's at least doubled in size.* At room temperature, this should take a minimum of an hour but it's fine to leave it for 2–3 hours. The longer the better – it improves the flavour.

  14. While waiting, heat a little olive oil in a frying pan over a medium heat, and add the bacon, cooking gently on both sides until just cooked. Set aside to cool and then chop into small squares.

  15. Then prepare a couple of baking trays. Line them with baking parchment.

  16. Step 3
  17. Tip out the risen dough onto a lightly floured surface and knock the air out by folding it in on itself a few times. It should feel smooth. Add the bacon pieces and grated cheese to it, and knead until well mixed. Divide the dough into 4 equal portions and roll each portion into a smooth oval, tapering the ends into points. Place 2 loaves on each tray, dust with flour and slash the tops along their lengths.

  18. Cover with tea towels, or place each tray inside a clean plastic bag, and leave to prove for about an hour. You can tell when they're ready when they've doubled in size again and the dough springs back readily if you poke it gently with your finger.

  19. Before the end of the hour, heat your oven to 220°C/425°F (gas mark 7).

  20. Sprinkle with a little olive oil and bake for about 20 minutes or until nicely browned. Eat warm.



  21. Tip
  22. Many recipes recommend using warm water to make the yeast work more quickly. However, the flavour is improved if the process takes place more slowly. I use water at room temperature or even a little cooler.

  23. * Doubled in size means doubled in volume. This means that if the dough is in the shape of a ball, the diameter increases by about 25%.

Updated: March 10, 2017

Macaroni Cheese with Bacon

Macaroni Cheese with Bacon

 

This macaroni cheese is ideal for a filling snack or for a supper served with a salad. The bacon really adds some additional flavour to the sauce and it has a crunchy, cheesy breadcrumb topping.

 

Macaroni Cheese with Bacon
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 225g/8 oz macaroni
  • 110g/4 oz cheddar cheese, grated
  • 850ml/1½ pints milk
  • 2 bay leaves
  • 70g/2½ oz butter
  • 70g/2½ oz flour
  • 6 slices smoked streaky bacon/side bacon
  • 2 tsp Dijon mustard
  • 2 handfuls fresh white breadcrumbs
  • 4 tbsp Parmesan cheese, grated
  • pepper

  • Equipment
  • A 2 litre/3½ pint ovenproof dish


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Cook the pasta in a pan of boiling salted water for 1 minute less than recommended on the packet of the brand you are using. Drain and set aside.

  4. Meanwhile, pour the milk into a pan and add the bay leaves. Bring to the boil, then immediately remove from the heat.

  5. In a separate pan, melt the butter. Add the flour and stir until there is a smooth paste (a roux).

  6. Remove the bay leaves from the milk, then gradually add the milk to the roux, stirring constantly, until blended and smooth. Simmer to thicken to a double/whipping cream consistency. Remove from the heat.

  7. Grill the bacon until just crispy. Let it cool a little then cut into small pieces.

  8. Stir the pasta, bacon, cheddar and mustard into the sauce and add the pepper.

  9. Spoon into the ovenproof dish. No need to smooth the top.

  10. Toss the breadcrumbs and Parmesan together. Scatter over the top, completely covering the macaroni cheese mixture. Bake for 40 minutes until the top starts to brown.

 

Mini Ciabatta Pizzas

Mini Ciabatta Pizzas

 

These mini ciabatta pizzas are made with ciabatta halves topped with tomatoes, cheese, bacon and onion, cooked in olive oil and garlic. Perfect for a light snack.

 

Mini Ciabatta Pizzas
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 4 bacon rashers, cut into strips
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 ciabattas, halved horizontally
  • 1 × 400g/½ × 28 fl oz can chopped tomatoes
  • 110g/4 oz cheese, grated


  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. Fry the bacon in 1 tablespoon olive oil over a medium heat for 5 minutes until crispy. Set aside.

  4. Lower the heat and fry the onion in the remaining 1 tablespoon olive oil until softened, about 5 minutes. Add the garlic and cook for a further minute. Set aside.

  5. Meanwhile, put the four ciabatta halves in the oven, cut-side down, for 5 minutes to crisp the outer sides.

  6. Top the cut side of the ciabatta halves equally with the tomatoes. Sprinkle over the cheese then top with the bacon and onion mixture.

  7. Cook the ciabatta pizza in the oven for 5 minutes or until the cheese has melted, or cook under a medium-heat grill for 2–3 minutes, taking care not to burn the onions.

 

Sardine Pizza Toasties

Sardine Pizza Toasties

 

Slices of wholemeal toast, topped with sardines, tomatoes and grated cheese, then grilled, for a healthy pizza toastie.

 

Sardine Pizza Toasties
Prepares: 2 servings
 
  • Ingredients
  • 2 slices wholemeal bread, toasted
  • 1 can sardines in tomato sauce
  • 2 tbsp sun-dried tomato paste
  • 1 large tomato, sliced
  • 50g/2 oz mozzarella or Cheddar cheese, grated


  1. Method
  2. Preheat the grill to medium.

  3. Drain the sardines and mix the sauce with the tomato paste. Spread the mixture over one side of the toast and top with the tomato slices. Place the sardines on top. Sprinkle with the cheese.

  4. Grill for 6–8 minutes until the cheese melts and is beginning to turn golden.