Cheese Rolls

How dare he?

I don’t know who he was but a TV1 Breakfast reporter was casting aspersions on cheese rolls in a build-up-t0-the-test report earlier in the week.

What’s so strange about cheese rolls?

If, as the reporter’s mirth suggested they’re very rarely found further north, that’s their culinary catastrophe. Down here in the south thery’re often found in cafes and they’re a staple of southern fundraisers

A public servant, brought up in Dunedin, now working in Wellington told me recently he was organising a southern cultural induction for his workmates and discussions of the best recipe for cheese rolls among southern refugees prompted heated discussion.

This is my mother’s recipe.

1/2 lb/250g grated cheese           1 egg 

3/4 cup milk                                       1 grated onion

frozen corn                                        grainy mustard

thin sliced bread

Beat egg then add cheese, milk and onion.

Cook in double boiler, stirring til thickens (or cook in microwave, stirring often).

Remove from heat and beat well (or put in kitchen whizz).

Add corn.

Cut crusts from bread and spread with mustard.

Spread with mixture

Roll bread:

Place on baking tray and cook for about 5 minutes until bread is toasted.

If you’re not going to eat them in the next day or so, put them uncooked on the baking tray, freeze and bag.

Mum’s recipe used tasty cheese and white bread. I prefer wholemeal bread and a mixure of edam and parmesan which has the flavour but lower fat.