So I've been writing about all things food and cocktails and having parties and doing all that whilst working full pelt at around 200 miles an hour.
I'm surprised my oven even knows who I am, but it does and I have a bundle of great things to share.
When I do a party, I do a proper party. None of this, rocking up with a bottle and sitting having a natter. Nope. Parties should be fabulous. If they're nothing but fabulous, it's just drinking wine with a bunch of mates. So...all the stuff from the party later including recipes, choons, and a details of a fabulous new party within a party that one of my gorgeous friends has started in my next party post.
In the meantime, if you're feeling a bit like your tummy needs a wee hug today, throw one of these together with a cup of tea, or a glass of wine if it's been that kind of day and give yourself a big pat on the back. It's hump day - the rest of the week is all easy down the hill!
The humble cheese toastie. Images of pre-greasing the insides of a Breville toaster to prevent burning stickyness and still producing something that looks like it was hurled out of a volcano spring to mind.
With Restaurant magazine reporting that the toastie was one its top menu trends for 2014, I thought I’d see what all the fuss is about and why. As if I needed to, I’m a piglet for a toastie!
The cheese toastie has to be the ultimate in comfort food (unless you are eating a toastie similar to the one I had a couple of weeks ago which I don’t think even had any cheese in it…just a lot of toastiness…) and done well, this is proper old time classic of a winner!
There are some simple things you can put a new twist on and it’s great or even better than great, and some things you can’t. Beef bourginon, leave as is, cheese toastie – let’s play!
So here’s a cheese toastie with a bit of a difference. This is what was voted one of London’s Best Sandwiches in the Food Network’s journey through sandwich land, served up by Kappacasein in Borough Market.
Recreate at home using my recipe for one hungry person!
80g good cheddar, grated
20g Gruyere cheese, grated
2 slices of sourdough bread
2 tsp of finely chopped red onion, leek and crushed garlic
Assemble the sandwich and place it in a hot, lightly greased griddle pan (if you don’t have a panini toaster), place a frying pan on top and weigh down with a couple of cans.
Cook for about three minutes until crust starts to brown and the cheese melts through the pores of the bread. Flip a couple of times so it cooks evenly, make sure you don’t overcook.