Cosy Country Evenings

Snow in the countryside is lovely, very picturesque, even my limited photographic skills can turn up some pretty little snaps. The downside of the snow in the country however, is you realise just how rural it is because they don't send gritter trucks down insignificant little country lanes, so they rapidly turn into ice rinks. In the midst of the snow the whole place ground to a complete halt at one point all the roads out were blocked by broken down or abandoned cars and even the very smug four by four owners were finding it a challenge (it got easier when some kindly soul told them they would fair better if the turned the traction control off , I know I should have but it was fun to watch them turn purple as they wheel spinned - naughty me).

Still I had the essentials in luckily (coal, wood, cheese, wine, chocolate and pet food) so pretty much no major problem. As you can see Scruffbag was happy with her spot by the roaring fire, something very cosy about a coal fire especially one with a handful of lovely pine cones burning on it, all dancing orange flames and crackling as it devours the logs. Scruffbag as you can see loves her place by the fire though she doesn't mind sharing with Cooper or indeed me, just so long as she gets the best spot!.

So fire sorted,and warmed through by a gooey mug of hot chocolate (drop in a chunk of chilli chocolate for a spicy kick is my tip) thoughts turn to the perfect winter comfort food. Unsurprisngly for me this is of course of cheesy origins, Welsh Rarebit (posh cheese on toast basically) and I though I'd share my favourite recipe for it, just in case anyone feels the need for a cosy country evening of their own (recipe below). It might not be exactly up there on any "most sophosticated things in the world to eat ever" but I must admit I think it's quite often the simplest things that are the tastiest. As for the perfect accompaniement well a nice large glass of red wine for me every time, I love red wine, sadly it doesn't like me, but hey not likely to stop me enjoying it is it so long as I remember to take anti histamines beforehand!. My favourites are a nice Montepulciano or a fruity Rioja which always seem to be the perfect accompaniements to milder cheeses, delectably fruity without being overpowering. It's best eaten huddled round the fire, watching the flames, usually best to shut Cooper out though he can be as ruthless in the pursuit of cheese as he is in pursuit of sparrow).

So there we go, a cosy country evening, away from the snow and the cold. Not very exciting I know, but very me.


Welsh Rarebit



Serves 4-6

Ingredients:
4 Fl oz Milk
2oz Plain Flour
400g grated Farmhouse Cheddar
6oz fresh white breadcrumbs
120ml Ale, Guinness or Cider (personally the Irish in me screams Guiness every time, but OP works OK too)
1 tablespoon Worcestershire Sauce
1 heaped teaspoon dry English mustard powder
1 whole egg
1 egg yolk
Freshly ground black pepper

Method:

1.Heat the milk, add the flour and bring to the boil and allow to slightly thicken.

2.Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer. Cook until the mixture starts to leave the side of the saucepan.
Note: The rarebit mixture should retain its shape and not run too much

3.Take the pan off the heat and allow to cool

4.Put in food processor (or just give it a good old beat with a whisk it won’t know) and add the eggs with the motor running – for about 1 minute. Add pepper to taste

5. Allow the mixture to cool

6. Slice and put on toasted foccacia (or a good thick chunk of crusty white bread) and place under hot grill until browned and golden

7. I like mine with some roasted vine tomatoes on top and some pickle or brown sauce. Its also nice with some pan fried field mushrooms especially those you’ve picked yourself.


Hope some of you try it and like it and think hey life's good xx