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Welsh rabbit – cream cheese

February 14, 2011

There is this greek magazine that you see a lot around this blog, Gastronomer. It will soon have its own site, so I’ll link to it to get an idea –I hope it will be in English too…

There is also this guy, Vaggelis Karatzas who writes his own column called “Cook with just a gas ring” which may be one of the smallest ones in comparison to the other columns, but it is a big surprise to me almost every time I read it; with a few ingredients, just a pan and a gas ring and a lot of creative mood and appetite, he cooks very tasty, quick and delicious food that usually may come from his personal stories and adventures. Note that he is not a chef but the art director of the magazine…

And I’m saying all these, because I came across with this “Welsh rabbit” recipe of his own, while I was leafing through the “a la hasapa” issue (November 2006) and got excited! I made this creamy cheese from Wales right away and ate it for breakfast!



  • 250 gr cheddar
  • 2 egg yolks
  • 1 glass of wine filled with beer
  • 1-2 tsp worcestershire sauce
  • 2 tsp mustard
  • Pepper
  • 4-6 slices of bread


  1. In a low fire and a nonstick pan, put the cheese to melt slowly.
  2. In a bowl, whisk the yolks with all the other ingredients –except for the bread- until it mixes well
  3. Add this mixture slowly to the melted cheese and continuously stir until it becomes a cream
  4. Spread the cream on the bread slices, put the pan on the fire again with a higher heat and put the bread slices to toast in the cream leftovers.

 Eat them straight away!

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18th's century quick little breads


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