Weekend Australian Recipes Saturday 28 January Things on Toast

Things on Toast

Snacks, especially late night ones are one of my guilty secrets. They fill the gap between lunch and a late dinner or provide sustenance before (or after) a drinks party where the food may be minimal. Snacks can take many forms and vary from the simple and unplanned like cheese on toast or sardines from a tin to something a little more time-consuming like the smoked trout rarebit below. The rarebit even replaces dinner sometimes and is enough to serve four when accompanied with a simple salad; the mixture once made can also be refrigerated for a day, if needed.

Baked ricotta on toast

175g ricotta

1 egg

1 egg yolk

4 tablespoons cream

50g freshly grated parmesan

2 tablespoons baby basil leaves

4 slices rustic white bread or squares Turkish bread, split

Ready prepared grilled capsicums or semi dried tomatoes

Preheat the oven to 190C (fan forced 170C). Combine the ricotta, eggs, yolk, cream and parmesan in a small bowl. Season with a little salt and freshly ground black pepper. Divide this mixture between the bread. Transfer to a baking tray and bake for 8-12 minutes, or until the cheese has puffed and is golden. Scatter with the basil and serve alongside the grilled capsicums or tomatoes. Serves 4

Smoked trout rarebit

350g smoked trout

60g butter

60g plain flour

300ml milk

100g (6oz) mature Cheddar, grated

2 free-range egg yolks

2 tablespoons lemon juice

1 tablespon chopped chives

pinch cayenne pepper

4 thick slices wholemeal bread

Rocket leaves to serve

Flake the fish into small pieces, discarding any skin and bones. Melt the butter in a small saucepan and when melted add the four, stirring. Cook for 1 minute and then gradually whisk in the milk. Simmer, whisking, for 2-3 minutes, or until thickened. Add the cheese, stirring over a low heat until smooth. Remove from heat and whisk in the yolks, lemon juice, chives and cayenne. Fold in the fish.

Preheat the grill. Toast both sides of the bread, then divide the mixture between the four slices. Return to the grill and cook for 3-4 minutes or until golden. Serve with rocket. Serves 4

Mangoes on toasted fruit bread

2 slices fruit bread

3-4 tablespoons cream cheese or mascarpone

1/2 mango peeled, stoned and thickly sliced

1/2 lime

Maple syrup or runny honey, to drizzle (optional)

Toast the bread. While the bread is toasting lightly beat the cream cheese or mascarpone. Spread the toast with the cream cheese and top with mango slices. Squeeze over a little lime juice and drizzle with maple syrup, if desired. Serves 1-2