The competition will be hot, the talent will be tasty: the New Zealand International Science Fair is seeking the ulitmate southern cheese roll.
The word southern is redundant because cheese rolls are a peculiar to the south of the south where they feature in cafes and tea rooms and are also made bulk by community groups for fund raisers.
Recipes vary – some use evaporated milk, some have egg, some add onion and/or mustard.
But whichever way you make them they’re easy to make, freeze well and taste great by themselves or with soup.
I use my mother’s recipe:
2 lb/250g grated cheese 1 egg
3/4 cup milk 1 medium grated onion
grainy mustard thin sliced bread
Optional: frozen corn.
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 if you’re using it.
Cut crusts from bread and spread thinly with mustard.
Spread generously with cheese mixture
Place on baking tray and cook for about 5 minutes until bread is toasted golden but not brown.
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.