Keeping warm . . .

jcb

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!)

 

 

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