Low Fat Welsh Rarebit Recipes

REAL WELSH RAREBIT

Real Welsh Rarebit image

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

Steps:

Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

WELSH RAREBIT (CHEDDAR BEER TOAST)

Welsh Rarebit (Cheddar Beer Toast) image

This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.

Provided by Claire Thomas : Food Network

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
8 ounces shredded Cheddar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Large pinch of cayenne pepper (or up to 1/4 teaspoon, for more heat)
Kosher salt and freshly ground black pepper
1/4 cup pale ale
1/2 baguette, cut into 1-inch-thick slices on the diagonal
Snipped chives, for garnish

Steps:

Preheat the broiler.
Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!

LOW FAT WELSH RAREBIT

Low Fat Welsh Rarebit image

A healthier, lower in fat version of Welsh Rarebit which I found on an English website and which I am posting here for the 2005 Zaar World Tour. This healthier C21st version of the traditional Welsh Rarebit uses less cheese and - something which will no doubt horrify culinary conservatives - includes some vegetables. Next step is hoping that your children like it. Perhaps the name could lure them? Not the Low Fat bit! Don't mention that! For children, you may also want to omit the cayenne pepper. Perhaps substituting it with a herb which you know is acceptable to them. I was glad to see that this recipe did not use low-fat cheese. Though I make every effort to reduce the content of fat in most of the things I cook, I've concluded that I'd rather omit cheese than use low-fat cheese. To me, it's completely tasteless.

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups low-fat milk
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 small red bell pepper, diced
2 cups broccoli florets, coarsely chopped
3/4 cup extra-sharp cheddar cheese, shredded
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
4 slices whole wheat bread, toasted

Steps:

In a large saucepan, whisk the milk into the flour, and bring it to the boil over a medium heat and stir in the salt and cayenne pepper.
Reduce the heat to a simmer and stir in the bell pepper and the broccoli, and simmer until the bell pepper is tender and the sauce is slightly thickened, about 4 minutes; add the Cheddar cheese and the mustard and stir just until the cheese is melted, about 1 minute.
Place 1 slice of toast on each of 4 plates and spoon the vegetable and cheese mixture over the top.

Nutrition Facts : Calories 258.9, Fat 10.9, SaturatedFat 6.3, Cholesterol 32.1, Sodium 697.6, Carbohydrate 27.3, Fiber 2.6, Sugar 9.1, Protein 14.9

WELSH RAREBIT

Welsh Rarebit image

This extremely easy recipe is almost as good as it's more time consuming orginal version. It was found in The Really Useful Vegetarian Student Cook Book. If you top each slice with a poached egg you'll have a Buck Rarebit.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces cheddar cheese, grated
1 teaspoon English mustard
1 tablespoon Worcestershire sauce, vegetarian version for vegetarians
1 small knob butter
2 slices toast
2 poached eggs (optional)

Steps:

Beat together cheese, mustard, Worcestershire sauce and butter to make a paste.
Spread on toast and place under broiler for 3 minutes until bubbling and golden.
Top with poached egg if desired.

Nutrition Facts : Calories 485.4, Fat 24.4, SaturatedFat 13.2, Cholesterol 101.1, Sodium 919.2, Carbohydrate 43.5, Fiber 2.1, Sugar 3.6, Protein 22.4

TRADITIONAL WELSH RAREBIT

Traditional Welsh Rarebit image

Real Welsh rarebit has a real bite to it, which means you need a strong cheddar, sharp cheddar or mature cheddar. You can serve it by itself on white toast or add toppings to it. My personal favourite is poached egg or fresh ripe summer tomato slices. Yum!

Provided by Tea Girl

Categories Welsh

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

225 g grated sharp cheddar cheese or 225 g grated mature cheddar cheese
3 1/2 tablespoons of good ale (don't put in here something you wouldn't drink!)
2 tablespoons English mustard, not powder
1 tablespoon chopped fresh thyme
salt and pepper
4 slices bread

Steps:

Preheat the oven grill.
Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
Melt, stirring occasionally, until smooth and well mixed.
Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.

Nutrition Facts : Calories 376.8, Fat 20.6, SaturatedFat 12.1, Cholesterol 59.1, Sodium 483.8, Carbohydrate 19.9, Fiber 1.1, Sugar 1.6, Protein 17.5

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