we love cheese spread in the jar but it cost so much, does any one have a recipe to make it please
elliehen,
Apr 10, 12:59am
x1
This one is from Alison Holst's 'School Lunches and Adfter School Snacks' book. She has a section devoted to 'one-swipe' sandwich fillings.
TANGY CHEESE SPREAD Melt 50 g butter with 1-2 tsp flour and 1/2 tsp Dijon mustard in a pan, stirring all the time. Add 1/4 cup milk and stir until mixture bubbles and is smooth. Stir in 1 cup (about) grated tasty cheese and 1/2 tsp vinegar, taking off heat as soon as cheese melts. Refrigerate up to a week.
feebee10,
Apr 10, 2:52am
thanks i will try, anyone else?
westigal,
Apr 10, 6:09am
feebee I make a really simple one. Mix 1 tbsp cornflour with 1 cup milk, ( in a small pyrex jug) add 1 tsp mustard, (i use grain, but any should do the same trick). heat in micro wave until bubbling, stirring after 1 minute. Add 1/2 -3/4 cup grated cheese and stir, add salt and pepper to taste. Nic and low fat, I use this on baked potatoes and caulifloer as well. Suppose it would last a week if it stayed around that long.
uli,
Apr 10, 6:52am
I am sure if you give us a list of the "ingredients" off the jar - we can make a recipe up from that :)
hezwez,
Jan 17, 5:08pm
Hi feebee10, the following recipe is from the Otago University booklet "Sandwiches and Savouries" Savoury Cheese Spread: 1 well beaten egg, 2 t sugar, 1 t mustard powder. 1/2 cup milk, 500gm grated tasty cheese, 1 T butter, 1/4 cup vinegar and salt & pepper to taste. Combine all ingredients and cook over hot water for 10 to 15 minutes. Cool a little and beat until smooth with a rotary beater. This will keep 2 ~ 3 weeks refrigerated. Use as a savoury butter, or thin with a little cream or milk to make a cheese dip.
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