What I'm cooking and eating

Sunday, 4 September 2011

Cheese Spread

Oh dear, is it really almost a month since I last posted? Going back to work is not good for my cooking - I tend to do what is quick and easy, rather than be adventurous I did try to make a cross between risotto and ratatouille in the slow cooker, but it was a Dismal Failure the first time, and mushy the second - I ended up having to add some beans to it to give it some texture!

Anyway, I am also making sandwiches 3 days a week (if I get around to it!), and this recipe is good for using up those odds and ends of cheese that have gone rather hard in the fridge.

30g butter
1 small or 1/2 large onion
2 small or 1 large tomatoes
1 clove garlic
1 egg
About 200g cheese of various kinds - grate that which is grateable, and chop or slice the Brie-types.
Seasoning to taste (Worcester sauce really works, if you're not vegetarian so can use it Failing that, try a dash of soya sauce in addition to the usual)

Chop onion and garlic and cook for 3 minutes in the microwave (if you don't use microwaves, skip this, and cook it in the butter very gently for about 20-25 minutes, unil soft). Add to saucepan with melted butter and peeled and chopped tomatoes. Cook gently until done, then add the cheese and let it melt. Finally add the egg and seasoning and stir until all is mixed together, the cheese is melted and the egg is cooked. Will keep for a week or so in the fridge, but keep it covered.


  1. This makes me think of pimiento cheese, which is a southern-U.S. thing and probably little known Over There:

    Advantage to pimiento cheese is that it requires no cooking, but yours sounds tastier.

  2. That would make a great sandwich filling, too!