A good snack

[french frank]

This can be a hearty snack with two pieces of thick toast, or an interesting second course (between soup and main course) if you just have a single piece of toast. I had it at a London musical venue and have made it several times since. Really, it's a toasted sandwich, but you don't need a sandwich toaster.

1 or 2 slices of toast (my favourite currently is wholemeal spelt from my local bakery)
2 medium or one large mushroom - fresh tasty ones
cheese, distinctive tasting - stilton very good, but I've also used Brie

Slice the mushrooms into pickaxes and fry lightly in butter. When just about ready, toast the bread (you can rub the hot toast with garlic at this point if you want). While toast is still hot, cover one piece with a layer of cheese so that it begins to fuse with the hot toast. Pile on the piping hot mushrooms and clap the second piece of toast on top to melt the cheese some more. Serve with salad leaves.

If you serve it 'open', scatter fresh herbs (chives or parsley) over the mushrooms.

Serve with Good Red Wine.

[Pianorak]

This can be a hearty snack with two pieces of thick toast, or an interesting second course (between soup and main course)

I think interesting is the operative word here! But sounds just the ticket, although without the soup and main course.

[Serial_Apologist]

Fried egg between two slices of buttered, lightly Marmited white bread. (Must be lightly Marmited). Unexpectedly scrumptious!

Another unexpected "plain delicacy" is cold sliced cheddar cheese on buttered digestive biscuits.

[salymap]

Fried egg between two slices of buttered, lightly Marmited white bread. (Must be lightly Marmited). Unexpectedly scrumptious!

Another unexpected "plain delicacy" is cold sliced cheddar cheese on buttered digestive biscuits.

Or one of those triangular cream cheeses, sandwiched between two Rich Tea biscuits -the trick is to rotate the top biscuit to spread the cheese without ending with a broken crumble of a snack.

[teamsaint]

This can be a hearty snack with two pieces of thick toast, or an interesting second course (between soup and main course) if you just have a single piece of toast. I had it at a London musical venue and have made it several times since. Really, it's a toasted sandwich, but you don't need a sandwich toaster.

1 or 2 slices of toast (my favourite currently is wholemeal spelt from my local bakery)
2 medium or one large mushroom - fresh tasty ones
cheese, distinctive tasting - stilton very good, but I've also used Brie

Slice the mushrooms into pickaxes and fry lightly in butter. When just about ready, toast the bread (you can rub the hot toast with garlic at this point if you want). While toast is still hot, cover one piece with a layer of cheese so that it begins to fuse with the hot toast. Pile on the piping hot mushrooms and clap the second piece of toast on top to melt the cheese some more. Serve with salad leaves.

If you serve it 'open', scatter fresh herbs (chives or parsley) over the mushrooms.

Serve with Good Red Wine.

Nice one,sounds yummy, will give that a go....there is a "good red wine " theme developing.
Preparation/cooking time?

[MrGongGong]

Another unexpected "plain delicacy" is cold sliced cheddar cheese on buttered digestive biscuits.

Coming in at 1,000 calories a go

http://www.independent.co.uk/life-style/food-and-drink/watch-us-state-fair-deepfries-whole-stick-of-butter-2335514.html

[amateur51]

Or one of those triangular cream cheeses, sandwiched between two Rich Tea biscuits -the trick is to rotate the top biscuit to spread the cheese without ending with a broken crumble of a snack.

At 04:47 she's diverting us with culinary delites - work o' the Devil I tells ya

[french frank]

Nice one,sounds yummy, will give that a go....there is a "good red wine " theme developing.
Preparation/cooking time?

Sorry, forgot that:

Let's stick with the piano:

Prep: Alkan, Barcarolle, Op 65/6
Cooking: Albéniz, Yvonne en visite!

If you can find a Saint-Sardos, that might be a good alternative to a Rioja, depending on whether you are going to favour Alkan or Albéniz.

[vinteuil]

If you can find a Saint-Sardos, that might be a good alternative to a Rioja, depending on whether you are going to favour Alkan or Albéniz.

a saint-sardos : now that looks interesting...

https://www.cave-saint-sardos.com

These Boards are so educational - until ten minutes ago I knew nothing about the War of Saint-Sardos. We lost; a precursor of the Hundred-Years' (Years' ? Year's ? Years? ) War...

http://en.wikipedia.org/wiki/War_of_Saint-Sardos

[salymap]

At 04:47 she's diverting us with culinary delites - work o' the Devil I tells ya

I see compared to the others mine is very 'down-market'. BUT it is delicious if one wants a midnight mini-feast to stop tummy rumbling

[french frank]

These Boards are so educational

And 'une fontaine à vin' appears to be a wine-box, which I did not know. You can get Saint-Sardos in 3, 5 and 10 litres!!

[amateur51]

I see compared to the others mine is very 'down-market'. BUT it is delicious if one wants a midnight mini-feast to stop tummy rumbling

There's something about such treats being eaten 'out-of-hours' too I think salymap.

I put it all down to my Nain's campaign against 'night starvation'

[BBMmk2]

I do like a bacon and egg sarnie with Branston's tomato sauce!(Has to be Brantson's, nothing else will do!!)

[amateur51]

And 'une fontaine à vin' appears to be a wine-box, which I did not know. You can get Saint-Sardos in 3, 5 and 10 litres!!

If we were having a half-decent summer une fontaine à vin rosé would be a boon in the fridgeola.

Sadly I'm stuck with a hot Bovril - perhaps a mulled Vimto later?!

[amateur51]

I do like a bacon and egg sarnie with Branston's tomato sauce!(Has to be Brantson's, nothing else will do!!)

A-ha glad you reminded me, BBM - I've scoured the shelves at my local Sainsbury (other supermarkets are available) and all I can find in the red sauce department from Messrs Branston is 'tomato and red pepper sauce'.

Knowing your particular enthusiasm, is this the same as your Branston's tomato sauce?