Throw me a towel

professorsquid: HOW TO MAKE LOVELY WELSH RAREBIT A LA HANNS put a load of cheese in a saucepan with a knob of butter, 3 teaspoons of brown mustard, one teaspoon of yellow mustard and two teaspoons of creamed horseradish (which i imagine is the same as horseradish sauce but we got some of the former from waitrose cos we like to pretend to be rich). use all the cheese you can get your hands on. i used two different types of cheddar, brie, edam and stilton. heat it up and stir it til it turns into a big pile of brown mush. toast some bread. smear the mush on the toast and put it under the grill for like 5 minutes. make a cup of tea. remove from grill. eat. rub on body. call out gouranga. be happy. View Larger

professorsquid:

HOW TO MAKE LOVELY WELSH RAREBIT A LA HANNS

put a load of cheese in a saucepan with a knob of butter, 3 teaspoons of brown mustard, one teaspoon of yellow mustard and two teaspoons of creamed horseradish (which i imagine is the same as horseradish sauce but we got some of the former from waitrose cos we like to pretend to be rich). use all the cheese you can get your hands on. i used two different types of cheddar, brie, edam and stilton.

heat it up and stir it til it turns into a big pile of brown mush.

toast some bread.

smear the mush on the toast and put it under the grill for like 5 minutes.

make a cup of tea.

remove from grill.

eat.

rub on body.

call out gouranga.

be happy.

# cheese sandwich English Welsh Rarebit Welsh Rarebit

Reblogged 5 months ago from professorsquid 6 notes
gossipchef: Lime Meltaways Makes about 7 1/2 dozen1 1/2 cups {3 sticks} unsalted butter, softened2/3 cups confectioners’ sugar {plus more for dusting cookies}Finely grated zest of 4 limes1/4 cup freshly squeezed lime juice1 tablespoon vanilla extract3 3/4 cups flour1/4 cup cornstarch1/2 teaspoon coarse salt Whisk the flour, cornstarch & salt in a mixing bowl & set aside.Combine the softened butter & the confectioners’ sugar in the bowl of an electric mixer fitted with a paddle attachment & beat until light & fluffy, about 4 minutes. Beat in the lime zest, lime juice & vanilla extract until incorporated, occasionally scraping down the bowl.Add the dry ingredients & beat until just blended. Divide the dough in quarters. Roll each quarter into a log & place on a sheet of parchment paper. Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter. Chill the dough until firm, about 1 hour, or freeze up to 2 months.Preheat the oven to 350 degrees. Remove the dough from the parchment & slice the dough into 1/4” rounds. Space the rounds 1” apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a cooling rack. When cool, toss the cookies gently in a bowl of confectioners’ sugar until evenly dusted. Cookies can be stored in an airtight container for up to 2 weeks. View Larger

gossipchef:

Lime Meltaways


Makes about 7 1/2 dozen

1 1/2 cups {3 sticks} unsalted butter, softened
2/3 cups confectioners’ sugar {plus more for dusting cookies}
Finely grated zest of 4 limes
1/4 cup freshly squeezed lime juice
1 tablespoon vanilla extract
3 3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon coarse salt


Whisk the flour, cornstarch & salt in a mixing bowl & set aside.
Combine the softened butter & the confectioners’ sugar in the bowl of an electric mixer fitted with a paddle attachment & beat until light & fluffy, about 4 minutes. Beat in the lime zest, lime juice & vanilla extract until incorporated, occasionally scraping down the bowl.
Add the dry ingredients & beat until just blended. Divide the dough in quarters. Roll each quarter into a log & place on a sheet of parchment paper. Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter. Chill the dough until firm, about 1 hour, or freeze up to 2 months.
Preheat the oven to 350 degrees. Remove the dough from the parchment & slice the dough into 1/4” rounds. Space the rounds 1” apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a cooling rack. When cool, toss the cookies gently in a bowl of confectioners’ sugar until evenly dusted. Cookies can be stored in an airtight container for up to 2 weeks.

# cookies butter lime sweets deserts receipe

Reblogged 5 months ago from gossipchef 165 notes