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- 6 SLICES OF
BREAD, toasted
- 2 TBSP BUTTER
- 2 TBSP FLOUR
- 1 TBSP MUSTARD
- 1 TSP WORCESTERSHIRE SAUCE
- 1/2 CUP BEER
- 3/4 CUP CREAM
- 100 GRAM CHEDDAR, grated
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- 225 GRAM FLOUR
- 1/2 TSP SALT
- 75 GRAM CHEESE, grated
- 25 GRAM SUNFLOWER SEEDS
- 25 GRAM WALNUTS, chopped
- 75 GRAM BUTTER, cold in cubes
- 2 EGG YOLKS
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Melt the
butter slowly and stir in the flour; let it simmer for a few minutes. Add the
beer and the cream, stir well and bring to the boil. Add the mustard, the
Worcestershire sauce and 75 gram cheddar, stir till all is dissolved. Allow
the sauce to cool down. Put the toasted bread on a baking tray and spoon the
cheese sauce on top. Sprinkle the remaining cheese on the sauce. Put the
toast under the grill until they are golden brown.
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Knead the
ingredients together with 2 tablespoons water to a firm dough. Roll it out
and cut straws. Bake the straws approximately 10 minutes at 200 degrees.
Watch them closely. Let them cool down and pack in an airtight box.
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