Ellie and Sam Studd show how to make the perfect golden cheese toastie

Ellie and Sam Studd are cheese experts.

And the pair stopped by Sunrise on Sunday, to teach viewers how to make the perfect cheese toastie.

The siblings also talked about a leek and comte toastie.

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The pair just released a new book about cheese.

Ellie and Sam Studd just released their new book. Ellie and Sam Studd just released their new book.
Ellie and Sam Studd just released their new book. Credit: Supplied

Recipe below:

KIMCHI, MOZZARELLA & COMTE JAFFLE

Ingredients

40gm unsalted butter, softened

4 slices of white bread

60gm Mozzarella, grated

60gm Comte or Gruyere, grated

80gm (1/3 cup) kimchi, patted down on paper towel to remove moisture

Kimchi juice for serving

Method

Preheat a jaffle maker.

Butter both sides of the bread slices, then divide the cheeses and kimchi between two slices of bread and top with the remaining bread.

Cook in the jaffle maker until the cheese has melted and the corners are slightly charred – about 3–5 minutes, depending on your machine.

Serve immediately

BOROUGH MARKET CARAMELISED LEEK & CHEDDAR MELT

Ingredients

50 g unsalted butter, softened

1 tablespoon extra-virgin olive oil

1 small leek, white and pale green part only, washed well, finely sliced

4 slices of dense sourdough

60 g Comté, coarsely grated

60 g clothbound cheddar, coarsely grated

1 spring onion, finely sliced

freshly ground black pepper

Method

Heat 2 teaspoons of the butter along with the olive oil in a large non-stick frying pan over medium–low heat. Add the leek and cook, stirring occasionally, for 7–10 minutes, until softened and starting to caramelise. Transfer the leek to a bowl and wipe the pan clean.

Butter both sides of the bread with the remaining butter. Combine the cheeses and spring onion in a bowl. Place half the cheese mixture on two slices of bread, top with the cooked leek and then the remaining cheese mixture. Season with pepper and sandwich together with the remaining slices of bread.

Return the pan to medium heat or preheat a sandwich press. Cook the sandwiches, rotating them and pressing down with a spatula to ensure they toast evenly, for 4–5 minutes each side, until golden brown and the cheese has melted.

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