375ml can evaporated milk
1 packet Maggi onion soup
1 tbsp Dijon mustard
½ a lemon, juice of
400g tasty cheese, grated
1 loaf sandwich slice bread
100g butter, melted
Mix evaporated milk and soup powder until well combined. Stir in mustard, lemon juice and cheese. Set aside to rest for 30 minutes. Season with salt and freshly ground black pepper.
Preheat oven to 180˚C. Line a baking dish with baking paper. Trim top and bottom crusts off bread. Brush bread lightly with melted butter. Spread a little cheese mixture over each slice. Roll up slices and place in baking dish. Brush with remaining melted butter.
Cook for 12 minutes, then grill for another 2-3 minutes until browned.
Four ways with cheese rolls
Mix 1 tablespoon wholegrain mustard and 1 tablespoon Worcestershire sauce into cheese mix. Spread bread as per original recipe then roll up. Dip rolls in beaten egg, then fry until crispy.
Pesto & Cherry Tomatoes
Mix 2 tablespoons pesto into cheese mix and place slices of cherry tomato on top of the filling. Roll up and brush tops with extra pesto. Cook according to original recipe and serve with basil leaves.
Caramelised Onions & Bocconcini
Slice 4 red onions and sauté until tender. Add 1 cup sultanas, 1 tablespoon caraway seeds, 1 tablespoon brown sugar and ¼ cup balsamic vinegar. Cook on a low heat for 20 minutes until onions caramelise. Season. Spread bread with onion mix and cheese mix, then place 2-3 slices of bocconcini on top. Roll up and cook according to original recipe.
Jalapeños & Crispy Bacon
Mix ¼ cup finely diced jalapeños into cheese mix with 4 rashers bacon, fried until crispy and finely diced. Spread mixture on bread then roll up. Arrange rolls in baking dish and sprinkle with plenty of cheese and chipotle seasoning. Cook according to original recipe. Serve with crumbled feta and sour cream.
Smoked Tomato Soup
Makes 1 ½ litres soup.
1 kg ripe roma tomatoes
¼ cup brown sugar
¼ olive oil
a good handful of manuka smoking chips
1 teaspoon smokey paprika
¼ cup tomato paste
2 cups chicken stock
2 tablespoons sour cream
Serve, chili hot sauce
Remove the skins from the tomatoes. Slice the tomatoes in half, lengthways and place on a tray lined with baking paper. Season well with salt and freshly ground black pepper, and brown sugar. Drizzle over the olive oil and allow to rest for 2-3 hours.
Put the smoking chips in a frying pan and smoke on the stovetop. Once smoking, add the tomatoes to the roasting tray, put the rack over the top, then cover with foil and pierce 5 holes in the foil. Place in the oven for 5 minutes. Take out straight away, then place the tray in the fridge until the tomatoes are cool.
Puree the tomatoes with the paprika and tomato paste in a food processor or blender. Season to taste with chilli hot sauce. Place the tomato puree in a saucepan and add chicken stock. Bring to a boil and then reduce heat to a simmer. Serve the hot soup with sour cream and extra chilli hot sauce.