Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot

      TOASTED CHEESE

       This simple version of cheese on toast is quick and easy lo make and you can vary it by using different types of bread and cheese, substituting beer, wine or cider for the milk, and adding extra ingredients such as tomatoes, onion, herbs, mushrooms, chutney or pickle – whatever takes your fancy.

      1–2 slices of bread

      75–125g / 3–4oz Cheddar cheese, grated

      1–2 tbls milk

      freshly ground black pepper

       Preheat the grill and toast the bread on one side.

       Mix the cheese with the milk to make a paste then season with freshly ground black pepper.

       Spread the cheese mixture on the untoasted side of the bread, grill until puffed up and golden brown then serve at once.

      SERVES 1

      VARIATIONS

      1 WITH ASPARAGUS

      This is an extremely nice variation if you are making toasted cheese for more than one person and want something that is extra special. Allow about 3–4 asparagus spears per person, trim them then cut them into 2.5cm/1 inch lengths and cook in boiling water for 2–4 minutes, until just tender. Drain and serve heaped on top of the toasted

      2 WITH CIDER AND APPLES

      Use cider instead of the milk. Peel and core a small, mellow eating apple such as Cox’s, then cut it into thin rings or slices and arrange it on the toast. Cover with the cheese mixture and grill until the cheese is puffed up and golden brown and the apple is tender.

      3 WITH OLIVES

      I like this best made with feta cheese, which you can crumble rather than grate. Add 6–8 black or green olives, or a mixture of both, to the cheese.

      4 WITH ONION AND MUSTARD

      Mix the cheese with beer instead of milk and add ¹/₂–1 teaspoon of made mustard and 1 finely chopped small onion.

      5 WITH CHILLI

      De-seed and finely chop 1 small green chilli and add it to the grated cheese.