Not quite....

This was not quite a croque-monsieur and not quite a Welsh rabbit!  I don't know what to call it, but it was very good except that the sauce had too much mustard in it for my taste!  Also, I didn't really measure....

Large handful grated cheddar (50-100 grammes)

Dollop of butter (25 g?)

2 tsp plain flour (again, this was a dollop, as it was the end of my little jar I decant it into)

1 tsp Dijon mustard (N.B. this was too much for my taste; if I do this again, it will be half the amount)

1 tbs white wine (or beer, but we had none in the fridge)

1 tsp Worcester sauce

About 25 grinds of black pepper

4 slices sourdough bread (or ordinary bread)

2 cooked sausages, sliced lengthwise

Extra grated cheese, for sprinkling

Lettuce and tomato to garnish

Grill the bread on one side only.  Put the first 7 ingredients into a saucepan and cook, stirring all the time, until it is pretty much boiling, the cheese has melted and the mixture comes away from the sides of the pan.

Spread two of the slices of toast on the untoasted side with a small amount of the sauce, and then stick the sausages on it.  Top with the other slices, toasted side down, and cover them with the rest of the sauce.  Sprinkle with grated cheese, and put under the grill again until it melts.  Serve with a side salad.

Tortelloni bake

This was inspired by Easy Cheesy Vegetarian's recent post, and also by my original macaroni cheese recipe.

1 packet fresh tortelloni (your choice of filling)

2 small onions

2-3 cloves garlic

1 tbs sunflower oil or similar

1 tin tomatoes

1 tbs plain flour 

Seasoning: salt, pepper, dry mustard powder, herbs or spices as liked

Handful grated Cheddar (didn't measure, probably around 50g)

1 tin sweetcorn

1/2 packet halloumi cheese

Chop your onions and garlic and fry gently in the oil in an oven-proof dish (cast iron is ideal).  While this is happening, boil your tortelloni for 3 minutes.  Drain into a sieve.

Meanwhile, put the tinned tomatoes, flour, seasonings and the liquid from the tin of sweetcorn (if there is any - some brands are more-or-less vacuum-packed) and blend until smooth.  

When the tortelloni have finished cooking, put the blended tomato mixture on top of the onions, raise the heat and stir vigorously until it comes to the boil and thickens.  At which point, turn off the heat and add the grated cheese and the sweetcorn,

stir, and then add the tortelloni and stir in, flattening off the top. 

Now cover the top with sliced halloumi,

and bake at mark 6 for about 30 minutes.