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Cheesy Welsh Rarebit Rolls Recipe: A Gourmet Twist on Classic Comfort Food

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Ingredients

Adjust Servings:
4 multi-grain rolls, 10-12cm
1 tablespoon butter or 1 tablespoon margarine
1 large onion, halved and thinly sliced
3 garlic cloves, finely chopped
2 eggs
3/4 cup greek yogurt or 3/4 cup light sour cream
2 teaspoons wholegrain dijon mustard, to taste
1 - 2 teaspoon worcestershire sauce, to taste
1 tablespoon dried chives
1 tablespoon dried parsley
1 cup tasty cheese, grated

Nutritional information

217.9
Calories
147 g
Calories From Fat
16.4 g
Total Fat
9.6 g
Saturated Fat
148 mg
Cholesterol
305.3 mg
Sodium
5.8 g
Carbs
0.8 g
Dietary Fiber
2.2 g
Sugars
12.1 g
Protein
105g
Serving Size

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Cheesy Welsh Rarebit Rolls Recipe: A Gourmet Twist on Classic Comfort Food

Features:
    Cuisine:

    a nicemeatless meal thank you for posting dee

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Welsh Rarebit Rolls, There doesn’t seem to be any clear answer as to just why this dish has been so-named, and there are actually many different regional variations ‘Irish Rarebit’, ‘Scottish Rarebit’ etc But Welsh Rarebit is certainly the best-known of the rarebits This particular version uses multigrain bread rolls Not traditional but it reflects our 2005 tastes, our C21st desire to make what we eat richer in fibre and healthier! I have posted my adaptation of this recipe, which I found in the Spring 2005 issue of the Australian magazine ‘Recipes’ for the 2005 Zaar World Tour , a nicemeatless meal thank you for posting dee, Lovely stuff I do love Welsh rarebit and this is a wonderful variation BTW – in response to the comment I’ve never heard of a spicy Welsh rarebit before! According to Mrs Beeton’s HomeCooking Worcestershire sauce and mustard are the authentic flavourings for a traditional Welsh rarebit


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    Steps

    1
    Done

    Preheat the Oven to 200c/180c Fan-Forced, Scoop Out the Centres from the Rolls Leaving About 1cm-Thick Shells and Place the Rolls on a Baking Tray.

    2
    Done

    Melt the Butter in a Pan Over a Moderate Heat, and Saut the Onion and Garlic, Stirring, For 4-5 Minutes Until Soft and Golden, Then Divide the Onion and Garlic Between the Bread Roll Shells.

    3
    Done

    Whisk the Eggs With the Yoghurt, Mustard and Worcestershire Sauce, Season With Black Pepper, Chives and Parsley, and Spoon the Mixture Into the Rolls; Top With Cheese and Bake For 20-25 Minutes or Until the Filling Has Set.

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    Nala Bonilla

    Culinary magician transforming basic ingredients into extraordinary meals.

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