About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

10 March 2023

Welsh Rarebit

Sometimes known as Welsh Rabbit, but I can assure you this is a vegetarian meal.  Vegans can make the Vegan cheese sauce variation of Basic white sauce, and add the additional flavourings suggested below, or follow this recipe substituting grated Vegan cheese if you use it.  Welsh rarebit is a favourite in England for lunch or a light dinner.

 Serves 2
 
1 cup grated cheese
1/2 tsp Worcestershire Sauce OR 1 tsp Dijon mustard
salt and pepper
2 – 4 slices of bread

  • Make the white sauce.
  • Reduce the heat, add the cheese, Worcestershire sauce or mustard and season with more salt and pepper, if you think it needs it.
  • Keep the sauce warm while you toast the bread.
  • Pour some sauce over each slice of toast and eat immediately.

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