Easter Tea

The day should have run as leisurely breakfast with boiled egg, church, relaxed lunch , scoffing of chocolate eggs, walk by the sea and tea. Everyone happy and full of Easter joy! The day ran sobbing baby, passed out baby, screaming baby all trapped in house, duty doctor at hospital and then miraculously happy baby wanting to play football !

Welsh rarebit, sausage rolls, hot cross buns, Simnel cake( Mum used this recipe)….nothing like a “tea tea” as we call it in our family and it restored normality and happy faces in the household.

I have not had Welsh Rarebit for years and Mum cooked a stunner by Gary Rhodes:

700g grated Cheddar
150 ml milk
25g plain flour
50g fresh white breadcrumbs
1 tablespoon English mustard powder
2 shakes Worcester sauce
salt and freshly ground white pepper to taste
2 eggs
2 egg yolks

Put the grated cheese into a medium heavy based saucepan and add the milk. Slowly melt them together over a low heat but do not allow the mix to boil as this will cause cheese to separate.When the mixture is smooth and just begins to bubble, add the flour, breadcrumbs and mustard and cook for a few minutes, stirring, over a low heat until the mixture comes away from the sides of the pan and begins to form a ball shape. Add the Worcestershire sauce ,seasonings and leave to cool.

When cold, place the mixture in a food processor, turn on the motor and slowly add the whole eggs and yolks. Once the eggs have been mixed in, chill for a few hours before using.

Spread on toast and place under a grill until bubbling

(Mum freezes the mix in batches for a quickly accessed snack)





3 responses to “Easter Tea

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