The Royal Society of Chemistry, together with the British Cheese Board, has today announced the formula for making the perfect slice of cheese on toast. Following a series of scientific tests on the ...

The ultimate cheese on toast dish, they say, requires 50g of sliced hard cheese, placed on top of 10mm thick white bread. This is then grilled for 4 minutes, at a temperature of 115oC, with the ...

Texas Toast with Cheese is the kind of comfort food that never goes out of style. Thick-cut bread, slathered in buttery ...

This recipe for Indian fried egg toast uses fresh chillies and mustard to bring flavour and heat to a classic cheese on toast. Add a fried egg (if you can get hold of any) because if this isn’t ...

Mix well. 2. Lightly toast one side of the bread slices on a heated tawa or pan. 3. Flip and spread the garlic butter on the toasted side. Add the remaining butter around the slices, to cook the other ...

A properly made cheese toast can have the power to instantly uplift your mood and make you forget about your worries - at least temporarily. Image Credit: Unsplash Like us, if you also tend to lose ...

The classic melting cheeses are Gruyere and Emmental but there are so many others that will work well, giving you a voluptuous cheese on toast. One that melts superbly and has a bit of clout to it ...

Mix together the grated cheese, ground coriander, cumin, green chilli, red onion and coriander in a small bowl. 2. Place the bread on a baking sheet and toast on each side, taking care not to burn ...

When I began my career at the Taj Mahal Hotel in Bombay some thirty-eight years ago, the most popular canapé item in banqueting at its restaurant was the chilli cheese toast – a spicy relative ...

Orange Raspberry French Toast Roll-Ups with cream cheese are not only perfect for breakfast and brunch but also for dess ...

Serve garnished with coriander if liked and a slice of the Indian Cheese on Toast. In a bowl mix the Cheddar cheese, onion, chilli, chopped coriander, ground coriander and salt together.