1 1/2 cups self raising flour
1/2 cup milk
2 cups grated fetta cheese
1 cup grated pecorino cheese
1/4 lb (115 gm) butter
sprinkle of ground black pepper
fresh mint or parsley (finely chopped)
Sift the flour into a bowl. Add all ingredients except butter and mix
thoroughly. Melt the butter and add to the mixture.
Mix well with a wooden spoon. Do not use a metal or electric beater.
Put into a greased ring-shaped cake tin and cook in a preheated oven for approximately half an hour at 350° F (175° C) or until a thin skewer inserted into the
bread comes out clean .... CZ
This treat can best be described as a pull-apart sweet
feathery pastry specific to the Greek island of Megisti (Kastellorizo). Although it is traditionally reserved for weddings and other festive occasions the
Islanders will make it as a special treat any time the fancy takes them.
Making Katoumaria to perfection is a finicky task. It can be a daunting experience for the first-timer, so be warned.
You will need lots of patience and nerves of steel. I can imagine many a young
wife breaking down in tears of
frustration midway through its preparation. In contrast, it's always a delight to watch the experienced grandmothers working on the preparation at a frenzied pace, their nimble fingers doing a crazy fandango on
the dusted surface stirring up clouds of flour that cover them from face to waist. Good luck.
1 kg plain flour
3 or 4 cups warm water
1 kg butter
1 cup sugar
ground cloves (optional)
Sift the flour into a bowl. Make a well in the flour and slowly add warm water to make a soft dough. Knead the dough until it is pliable.
Divide it into 4 portions. Take one portion and roll it out as thin as possible
on a floured surface, almost paper thin.
A long roller may be needed (curtain rods as thick as broomsticks are known to have been used).
Thoroughly brush melted butter liberally all over the thinly rolled dough, being careful not to tear it. Make a small hole in the middle of the flattened dough and
carefully roll it outwards into a rope.
Break the rope and work it into a tight coil. Finish by passing the end of the rope over the coil and joining the two ends.
Repeat this process with the other 3 portions.
Take each coil in turn and roll it out flat again, this time to fry-pan size. Heat the fry-pan and cook each katoumari over a low heat, flipping it over carefully and buttering it several times.
Remove from pan when cooked to a golden brown on both sides.
Place on a plate and sprinkle with cold water, sugar, cinnamon and ground cloves. (Do not overdo the cloves
as they may impart a bitter taste.)
Before serving, pull apart into palm size pieces to reveal the flaky form of this delicate pastry. Serve warm.
Katoumari will keep for several days if refrigerated. It can then be warmed, preferably in a microwave, before serving
Note: Re-warming the katoumari in an oven or griller may cause it to harden and lose its characteristic feathery flakiness.
(cake with syrup)
1 cup self raising flour (sifted)
1/2 lb (230 gm) butter
3/4 cup sugar
1 cup grated desiccated coconut
1 cup semolina
pinch of baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
4 cups water
3 whole cloves
juice of 1/2 lemon
Melt the butter in a baking tin (approx 12 x 9 inches), over a low heat (do not
Add the sugar, coconut, and semolina in that order, mixing well after each addition.
Add the sifted flour, spices, and baking soda and mix together.
Lastly add the well-beaten eggs and thoroughly mix.
Level the mixture in the tray and bake in a preheated moderate (350° F) oven until golden brown (about 1/2 hour), or until a thin skewer inserted into the cake comes out clean.
Make the syrup while the cake is cooking. Add the sugar, cloves and lemon juice to the water, stir and boil until syrupy.
When the cake is ready, remove from the oven and cut squares of approximately 2 by 2 inches into
it (while still hot in the tin). Do this before adding the syrup so that
the syrup seeps into the cuts.
Remove cloves from the hot syrup and pour it over the cake. Sprinkle grated coconut liberally on top.
Allow to cool thoroughly before attempting to remove cake pieces from tin
or they may break up .... CZ
(Lagoustine de thermidor)
Thermidor was the 11th month of the French revolutionary calendar (July 20 to August 18) also adopted briefly by the Republic. It was so named because it was the hottest month of the northern summer. The coup
de Thermidor in 1794 saw the overthrow of Robespierre and the end of the reign of terror. It led to the
consolidation of the French Republic and precipitated the events that eventually brought Napoleon to power.
Napoleon first tasted this rich dish, prepared especially for him, in the month of Thermidor. The dish was to be named 'Lobster Napoleon' in his honour but he insisted that it be named 'the lobster of Thermidor'.
The original recipe was considered rather complex and fussy and modifications have been made to it through the years, many with superfluous ingredients that have detracted from, rather than improve, the original taste.
Due to the time consuming and extensive preparation involved few restaurants bother to have it on their menu.
This is my own recipe for lobster thermidor. I hope you find it tasty and easier to make than many of the other
versions in circulation.
Lobster thermidor is the perfect dish for a romantic dinner by candlelight, accompanied by soft music and a couple of glasses of
a chilled fine Riesling.
Makes 2 servings (1/2 lobster each)
1 to 1 1/2 kg pre-cooked lobster (2 to 3 lb)
2 1/2 oz butter
2 tablespoons plain flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated tasty Cheddar cheese
1/4 cup grated Parmesan cheese (for sprinkling)
4 teaspoons mild American prepared mustard (not powdered)
dry breadcrumbs (for sprinkling)
fresh parsley (for garnish)
Split pre-cooked lobster lengthways.
Remove lobster meat from shells and cut into bite-size pieces. Place lobster meat in a bowl and set aside. Do
not discard the shells.
Melt butter in a saucepan but do not let it brown. Add flour and whisk until combined. Cook over a low heat for
approximately 3 minutes, again taking care not to let it brown. Remove from heat, add one cup of milk and return to heat. Whisk vigorously to avoid clumping until sauce is smooth. Repeat this procedure with the other two cups of milk, one at a time. Add grated cheddar cheese and whisk over low heat until cheese melts and mixture is smooth. Add mustard and whisk while adding salt and pepper. Continue whisking over a low heat until sauce
boils and thickens.
Add 4 tablespoons of the sauce to the lobster meat in the bowl and stir to combine. The sauce will thicken slightly as it cools. Return lobster meat and sauce to shells and spoon the remainder of
the sauce over the preparation.
Level the mixture in the shells, sprinkle with dry bread crumbs and grated parmesan cheese and grill under
a moderate heat until sprinkled cheese is melted and lightly browned. Garnish with parsley and serve while hot.
Enjoy .... SZ
Burritos are a favourite Mexican dish of rolled tortillas containing a flavoursome spicy meat mix.
But why bother with the fuss of making your own Mexican sauces and spice powders when you can buy them ready mixed? This is my recipe for easy beef burritos using ready made tortillas and taco pre-mixes.
Makes 6 burritos.
500 lb (1/2 kg) lean beef
small onion (finely chopped)
1/2 shredded lettuce
1 1/2 cups grated tasty cheese
2 tomatoes (cubed and drained)
6 pack burrito tortillas ( 8-10 inches diameter)
1 tablespoon oil
3/4 cup warm water
35 gm powdered taco or burrito seasoning mix (can be purchased in small 35 gm packets)
Taco or burrito sauce (can be purchased in small 200 gm jars, or less)
Add oil to pan and lightly brown the onion. Add beef mince and cook until brown (approx. 7-8 minutes).
Add warm water and total contents from 35 g packet of powdered seasoning mix. Simmer for two minutes or until sauce thickens.
To roll the burritos
Warm tortillas as directed on the pack.
Taking each tortilla in turn, line the centre with 2 dessertspoons of meat mixture (depending on tortilla size) and
pour 3 teaspoons of the taco sauce over it. Add lettuce, tomato and cheese
to preference. Add dessert spoon of optional ricotta if used.
Fold the tortilla over the filling, envelope fashion (such that one end is
closed), and serve immediately while still warm.
Burritos are a messy food, so have good supply of table-napkins near-by.
A glass or two of Tequila is a perfect complement to this dish (what else?) .... CZ
I love seafood and I have been cooking it for over 50 years. My
parents owned a seafood business when I was young so I had many opportunities to experiment with different kinds of seafood dishes. This is my own recipe for Salmon patties.
Makes about 18 patties.
3/4 kilo Potatoes (unpeeled weight)
2 teaspoons salt (for potatoes only)
1 tin (210g) salmon (in brine)
1 large onion (finely grated)
1 tablespoon plain flour
2 tablespoons fresh parsley (chopped)
1 teaspoon ground black pepper
2 teaspoons ready-mixed herbs (or mix your own --- see tip)
dry breadcrumbs (for rolling)
parsley (for garnish)
wedges of one lemon
vegetable oil for frying
Peel, wash and cut potatoes into small pieces. Place in saucepan, add enough cold water to cover potatoes and add salt. Bring to the boil and simmer until tender (25-30 minutes). Drain potatoes and mash well.
Allow to cool before using.
To make the patties, thoroughly drain salmon and mash well with a fork. Add to the
cold potato. Add grated onion, egg, pepper, parsley, herbs and mix. Lastly add flour and mix well to bind.
The mixture must be firm to avoid patties breaking up during frying. This will
on the kind of potato used, which must be the dry and non-watery type.
Roll heaped dessertspoons of the mixture in breadcrumbs and flatten into patties
(see photo for approximate size). Coat with breadcrumbs once
again and fry in hot oil. When golden brown on one side turn them over
and brown the other side. Remove and place on kitchen paper and allow to drain
thoroughly. Garnish with parsley and serve while warm with a wedge of lemon.
Yummy! .... SZ
Tip: If you prefer to mix your own herbs, I suggest you combine equal amounts of finely chopped fresh mint, oregano,
sage and thyme. Place all herbs in a plastic bag and
SWEET MAGIC PIE
Why a 'magic' pie, sometimes referred to
as an 'impossible' pie? Gravity plays a part in the
After all the ingredients are mixed together, the heavier flour
component sinks to the bottom to form a crust, whilst the lighter
coconut floats to the top and the other ingredients form a
custard mix that settles in between.
1/2 cup plain flour
1/2 cup margarine
2 cup milk
1 cup sugar
1 cup desiccated coconut
2 teaspoons vanilla
Put all ingredients in a bowl and
thoroughly mix. Pour the mixture into a pre-greased and floured
25 cm oven-proof pie plate.
Bake at 170 C (340 F) for 50 minutes to 1
hour, or until the center is firm.
Enjoy ... cz
Making a home mayonnaise is a finicky
procedure, but if properly done the flavour can be absolutely
awesome --- much better than commercial products degraded by
sugars, preservatives and gratuitous extras. Many
mayonnaise recipes have the same basic ingredients but the
difference is in the method and care taken during preparation.
The following recipe was handed down to me
by father Michael, and is a slight variation of a traditional
Megistean mayonnaise. The younger members of my family refer to
it affectionately as "Papoo's Mayonnaise".
2 teaspoons English or American mustard (mild or hot to
2 egg yolks (at room temperature)
(Reserve the whites for possible later inclusion)
2 cups vegetable oil (at room temperature)
juice of 1 lemon, or to taste
salt to taste
Separate egg yolks and whites. Put egg yolks, mustard and
pinch of salt in a bowl and beat until mixture begins to
thicken. Add oil by drizzling in very slowly, about a teaspoon
at a time while continuously stirring. Wait until previous
drizzle has blended in before adding more oil.
Lastly add the lemon juice slowly while stirring.
placed in an airtight container can be refrigerated for up to a
week (do not chill).
Avoid using extra-virgin oil as it does not hold well with
the other ingredients.
Use a regular olive oil or preferably a
good vegetable oil such as Peanut or Canola.
All liquids must be added slowly or the mixture will curdle
(also known as separating or cutting).
If mayonnaise is too oily or thin add another egg yolk.
An egg yolk is preferable to adding extra oil at any time.
If mayonnaise is too thick or lumpy add an egg white.
An egg white may be added if a creamier mixture is preferred,
but it might weaken the taste slightly.
If the mayonnaise curdles (or
Beat an egg yolk in another bowl and slowly add the curdled
mayonnaise while stirring. The new mixture will emulsify almost
KENTUCKY STYLE CHICKEN
Kentucky style southern fried chicken was a
favourite in the deep south of the United States long before
Colonel Sanders gave it world-wide fame. Through the years
his recipe and its clones have included marinades,
buttermilk, MSG, potassiums, special flours, enhancers and various shortenings
for deep frying in special pressure cooking equipment. In the health aware
'80s he began seeking friendlier alternatives. About 1990 he
changed the name of his product and a modification was made to
the recipe which left many diners yearning for the more-intense
My recipe produces a taste close to the original. It does
not require elaborate equipment and it has none of the dubious
'baddies' of the early recipes.
I use chicken breasts
(without the fatty skin), but any part of the chicken may be
used with suitable adjustment to the cooking time. It's not only
fun to make your own, it's also cheaper and you can tweak the
ingredients to suit your own taste. Bear in mind that
pre-packs of the same herbs and spices
from different suppliers come in varying degrees of intensity.
kilo chicken breast
2 cups self raising flour
1 cup milk
1/2 teaspoon cayenne pepper (or to taste)
2 teaspoons chicken salt (table
salt may be substituted but it will weaken the flavour)
2 teaspoons black pepper
2 teaspoons cornflour
5 teaspoons garlic powder
5 chicken stock cubes (thoroughly crumbled)
oil for frying
Wash chicken breast/s and cut into strips of preferred size.
Pour milk into a bowl and add beaten egg.
In a separate shallow bowl thoroughly mix self-raising flour with
chicken salt, crumbled chicken cubes and the other ingredients.
Dip strips into the milk and egg mixture then roll in the flour
mix. Dip into the milk and egg a second
time and roll again in the flour mix, coating generously. The double
dip will give a crispy texture.
Pre-heat oil in a pan and fry a few strips at a time until
golden brown on both sides, turning strips over partly
frying to cook throughout. Allow to dry on a rack or paper towel for
5 minutes. Serve hot.
Optional: Sprinkle strips with
chicken salt before serving.
As Dolly Parton would say "Yo' all enjoy!"
The tapping together and cracking of
a long time Eastern Orthodox tradition that has
been adopted by almost every other Christian
denomination. The eggs are traditionally dyed red,
but many are dyed in other colours or have designs imprinted on them.
I usually buy four primary dyes, red, blue, green
and yellow and mix them to get orange, aqua, cyan, magenta and a few
colours in between.
To mix the primary dyes start by adding one part
of a darker dye to ten parts of a lighter dye and continue in steps until
you get the desired colour. Do not mix more than two dyes together.
You will need:
Eggs, preferably white-shelled and free range.
Special egg-dye powders, non-toxic,
(available from most delicatessen shops).
3/4 cup white vinegar.
one large saucepan for boiling eggs
one or more medium size saucepans for dyeing eggs in different colours (see below).
Boiling the eggs:
Use eggs at room temperature and wash well.
Place a single layer of eggs in a large saucepan, cover with warm water and
add a generous pinch of salt to give a better dye-holding shell surface. The
also coagulates the protein in the eggshells making them easier
to peel off.
Allow to stand for ten minutes.
This will minimize the risk of the eggs later cracking in boiling water. After the eggs have
warmed, place saucepan over a low heat and slowly bring water to the boil.
This may take 20 minutes or so. Boil eggs for 10 minutes. Remove and
dry on paper towels.
Dyeing the eggs:
Dissolve the selected dye in warm water and add the solution to a medium size
saucepan of hot water. Add 3/4 cup of white vinegar. Place about three eggs
at a time in the
dye and let sit for 2 to 5 minutes until they reach the desired colour
depth. Carefully remove the eggs and set on paper towelling to dry.
Wash saucepan and repeat the above steps for each different dye colour used (the ingredients given above will have to be
You may want to do as I do. I have several pots of different dyes at the ready and
dye eggs in different colours simultaneously (I find it a lot faster). Use old
saucepans as some dyes are difficult to remove.
When the eggs have cooled polish them with a slightly oiled cloth and wipe
By the time you have dyed all your
eggs, the kitchen, if not yourself, will be a total wreck but the
pleasing result would have been well worth it. The hard-boiled eggs should keep
for at least six weeks on the shelf. Keep children well away from dyes and
The following recipe shows how to add an
interesting contrast to your bowl of mono-coloured eggs.
A method for dyeing traditional Easter eggs is
Several eggs with differing designs are an attractive addition
to a bowl
mono-coloured Easter eggs.
Below, I give a method for dyeing
Step-1 Dye the eggs in the
given above. Use a lighter-than-normal base colour by diluting the dye
(or immersing the eggs in the dye for a shorter time). Allow
eggs to dry.
Step-2 Mix a dye of a darker shade
of the base colour or of a suitable
contrasting colour. Place the dye mixture in
add 1 tablespoon of vegetable oil. Stir the oily mixture
with a fork or
spoon to create a swirling pattern.
Note: The mixture should not completely cover the egg otherwise
which would be floating on the surface of the liquid, may not
swirly patterns over the shell.
Step-3 Place a base-coloured egg in
the mixture and roll it once or twice to
pick up some streaks of oil. A second overlaying colour
may be used if desired.
Allow eggs to dry on a paper towel for ten
minutes then gently wipe off any excess oil. Polish eggs with a
lightly oiled cloth, being careful not to smear the colour
Dyeing marbled eggs may need some experimentation with colour
contrasts and mixing to achieve a pleasing result.
Tiramisu is one of Italy's most popular cakes. It has many
variants and is a favourite dessert world-wide. This is my version of
the Italian classic ... two layers of savoiardi biscuits soaked in coffee
and marsala, covered with a mascarpone cheese custard cream and topped with cocoa
500 gm mascarpone
3 eggs at room temperature (yolks and whites separated).
1/3 cup castor sugar
1/2 cup fresh pure cream
2 tsp coffee
1/4 tsp vanilla essence
3/4 cup water
1/4 cup marsala
sifted cocoa for sprinkling
1 punnet strawberries hulled and halved
(Alternate fruit toppings ... mango, cherries, banana,
fruit, kiwi fruit, blueberries)
Add coffee to water and brew. Allow to cool and combine
with marsala. Take care not to include any dregs from the bottom
of the coffee pot. If necessary pass the brewed coffee through a
tea strainer before combining with the marsala.
To make the custard cream, beat mascarpone until
soft. Beat in egg yolks, sugar, vanilla essence and cream and
beat for another minute. Add stiffly beaten egg whites.
Dip 6 sauvoiardi biscuits quickly into the
coffee-marsala mixture (taking care not to make them soggy) and
arrange them in a single layer over the base of a serving
dish. Spoon half of the custard cream evenly over the savoiardi. Repeat the process above to make a second layer,
finishing with a spread of custard cream on top. Cover
with plastic wrap and refrigerate for at least 3 hours.
Before serving, sprinkle on top with sifted cocoa, decorate with
strawberries and cut into slices of preferred size.
This my version of Chicken Parmigiana which I am happy to share with you.
finely chopped onion
2 cloves garlic (crushed)
400 gm can tomatoes (crushed. Include juice)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 cup mozzarella cheese
1/2 cup cheddar, or other tasty cheese (shredded)
1/2 cup parmesan cheese (grated)
chicken breast fillets, skinless and boneless
2 cups plain flour
1 cup milk
2 cups dry breadcrumbs
1 tablespoon fresh oregano (finely chopped)
oil for frying
Optional .... sprig of continental parsley for garnish
Fry onion and garlic in oil until onion softens. Add tomatoes,
including their juice. Add sugar, salt, pepper and simmer for about 35
minutes or until sauce thickens.
Meanwhile, lightly beat the eggs into the milk. Slice chicken breast
fillets horizontally into two, to get eight fillets. Pound each fillet
flat to 1/4 inch thickness. Coat chicken in flour seasoned with salt
and pepper and dip into the egg and milk mixture. Coat chicken
thoroughly in dry breadcrumbs mixed with oregano. Fry chicken in
oil until golden brown and cooked through. When cooked, remove chicken
and drain on paper towels.
Spread the sauce over the chicken fillets and sprinkle with the cheese mix.
Grill for about 5 minutes or until cheese turns golden brown.
Optionally, a sprig of continental parsley may be used as a garnish.
Buon Appetito. Best enjoyed with a glass of fine Italian wine.
STEAMED HAR GAU
(Zheng xia jao)
One of my favourite cuisines is Chinese Dim Sum,
a wide variety of simple dishes served at Yum Cha,
a traditional Chinese "tea drinking" gathering.
The favourite dish at Yum Cha is the Har gau, a steamed prawn dumpling in a
translucent wrapping. The wrappers
can be bought from any Asian food supplier or you can
make them yourself. This is my recipe for steamed
har gau ---- MeiWei.
To make about 24 dumplings.
For the filling:
raw prawns 500g
bamboo shoots 1/4 cup (chopped)
1 (lightly beaten)
dry sherry 1 tsp
sesame oil 1 tsp
spring onion 1 (finely
chili or light soy sauce for dipping (optional)
(chopped water chestnuts may be used in place of the bamboo shoots)
For the wrappers:
wheat starch 1 cup (available from
boiling water 1 cup
To make the wrappers
Mix the wheat starch and cornflour. Add the boiling water and stir
thoroughly, cover with a cloth and allow to rest for 20 minutes.
To make the filling
Meanwhile prepare the filling. Shell and de-vein the prawns and rinse
them in cold water.
Drain the prawns, cut into small pieces and mix
them in a bowl with all the other filling ingredients. Refrigerate the
mixture for one hour.
To make the dumplings
Turn the dough onto a floured board and knead until smooth, adding the oil a
little at a time. If the water was boiling to begin with, the dough
should become smooth and shiny.
Take small portions of the dough, roll out into flat 8cm (3 inch) circle
skins and place a teaspoon of the filling in the centre of each one.
Fold each skin in half to form a half-moon crescent shape, wet the edges and
crimp to seal.
Too much filling or weak sealing will cause the skins to open during
steaming. Cover the dumplings with a damp cloth while making the
Har gau are traditionally pleated along the top. If preferred, this
can be done by crinkling the skins with thumb and fingers or by the
judicious use of a fork.
Line the bottom of the steamer with grease-proof paper punched with holes
and steam the dumplings over boiling water for about 16 minutes or until
The dumplings may be served hot on their own or with a chili or light soy
sauce for dipping.
SALMON MORNAY PIE
.... in ramekins
To make four pies
500g tinned salmon
2 tablespoons plain flour
2 tablespoons butter
2 cups milk
2 shallots, finely chopped
4 sprigs parsley, finely chopped
2 tablespoons grated parmesan cheese
2 tablespoons grated tasty cheese
4 tablespoons dry breadcrumbs
oregano, for sprinkling
salt , to taste
pepper, to taste
nutmeg, to taste
optional: chili powder
Required: 4 ramekins (diameter about 4-1/2 inches, 11-1/2 cm)
To make the bechamel sauce, melt butter in a saucepan over
medium heat, add flour and stir until smooth. Do not allow
mixture to brown. Add milk and whisk continuously until sauce
comes to the boil, thickens and is free of lumps. Add salt,
pepper and nutmeg to taste.
Drain the salmon and break into bite size pieces. Remove
any bones and spoon salmon into four ramekins. To each
ramekin add 1/2 a chopped shallot, 1 sprig of chopped parsley
and a sprinkling of oregano (a pinch of chili powder may
be added for extra bite if required). Mix well to combine
ingredients. Top each ramekin with the bechamel sauce.
Combine the grated parmesan and tasty cheeses and add one
tablespoon of cheese over the sauce in each ramekin.
Sprinkle on top with dry bread crumbs.
Place under a top heating griller until cheese
melts and turns a golden brown (about 1 minute).
Serve while warm.
WELSH RAREBIT .... caws pobi
Welsh rarebit is a popular classic snack that
has been around since the 1600s.Makes 6
Contrary to a popular misconception, Welsh rarebit has nothing
to do with rabbits or other meat.
It is a traditional savoury cheese sauce spread over toast,
muffins, French or other exotic bread sticks.
Whether served as a breakfast spread or a light snack, Welsh
Rarebit is a deliciously tasty dish.
There are many ways to prepare it. This is my recipe.
6 slices bread, thick and hearty
2 tablespoons butter
2 tablespoons plain flour
1 1/2 cups full cream milk
1 cup cheddar cheese, grated
3 teaspoons mustard, mild American
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 teaspoons worcestershire sauce
pinch cayenne pepper, or to taste
Melt the butter over a low heat in a medium size saucepan.
Whisk in the flour and cook, whisking constantly, being careful
not to brown the mixture.
When well mixed, slowly whisk in the milk and stir until sauce
smooths and thickens.
Gradually add the grated cheese, stirring constantly, until
cheese melts and is well mixed in.
Whisk in mustard, salt, pepper, worcestershire sauce and cayenne
pepper. Remove saucepan from heat and stir in lightly beaten
egg. Stir until mixture is smooth and all ingredients are well
combined. Continue cooking over direct heat, stirring
continuously, until the cheese sauce thickens.
Spread over lightly toasted bread and place
under griller until golden brown. Serve while hot.
(The taste may vary slightly according to the types of cheese
and mustard used. An adjustment for taste may be made if