I succumbed to the dreaded lurgy at the beginning of the week and had two days in bed – unheard of! Now, of course, we have snow and the Beast from the East to contend so my lovely husband John decided to make one of his signature dishes – cheese broth – and thought I should share it with you. It really is incredibly easy to make and wonderfully filling and comforting with some crusty bread.
Cheese broth
- 1 onion chopped
- butter
- 1/2 pint milk
- 1/2 pint boiling water
- strong cheddar cheese
- lots of pepper
Fry the onion in a wok or saucepan with a little butter. When starting to colour add the milk. Bring to the boil, add cheese (he just keeps adding until “it tastes right” but probably about 4 ozs should do. Simmer, stirring all the time until the cheese has melted. Now add some boiling water – about 1/2 pint again. Serve with lots of pepper.
(At the minute, I have one of my chickens in a box in the kitchen by the fire. She hasn’t been very well and would never have survived this cold weather outside. I like to think when the light goes out at night, Sally (hen) and Pookie (cat) have a bit of a party and snuggle up together towards dawn – certainly no blood has ever been spilt and they still have all their respective feathers and fur!)
Ailsa cooks for One 