On the savoury sides of things, one of my favourite things to do with our pear harvest, is a simple but so delicious Blue Cheese and Pear Slice of Bread. The saltiness of blue cheese pairs wonderfully with pear preserve, and the ginger brings a nice kick. It truly is special!

Ingredients (serves 1):

1 thick slice of bread, such as Wholemeal Loaf or White Bloomer Bread

1/2 tablespoon unsalted butter, softened

2 heaped teaspoons Pear and Ginger Preserve

30 grams/1 ounce good quality blue cheese, such as Fourme d'Ambert, Roquefort or Stilton

Spread Bread slice with butter. Generously slather with Pear and Ginger Preserve, and top with Fourme d’Ambert.

And finally, another quick, easy and thrifty recipy with Southern Europe accents, these Margherita Toasts are a delicious alternative for the pizza version!

Ingredients (serves 2):

2 generous slices White Bloomer Bread

3 heaped tablespoons

125 grams/4.4 ounces fresh Mozzarella di buffala

a few teaspoons Peanut Pesto (or Pesto alla Genovese)

fresh basil leaves

Preheat oven to 210°C/410°F.

Line a baking tray with baking paper.

Place both Bloomer Bread slices onto the baking tray, and spread Balsamic Tomato Sauce generously onto each. Cut Mozzarella di bufala into slices and place onto each toast.

Place baking tray in the middle of the hot oven, and bake, at 210°C/410°F, for 15 to 18 minutes, until cheese is melted and bubbly.

Scatter a little Peanut Pesto on top of each toast, and top with fresh basil leaves.

These Haddock Welsh Rarebit are full of flavour, delightfully cheesy and make a tasty, simple dinner for a Friday night! Have a good one!

Ingredients (serves 4):

7.5 ounces smoked haddock

2 cups 2% fat milk

4 thick slices White Bloomer Bread

2 1/5 tablespoons unsalted butter + a bit more for the bread

2 1/2 tablespoons all-purpose flour

1 heaped teaspoon whole-grain mustard

1 teaspoon English Mustard

2 ounces Mature Cheddar

2 sprigs flat-leaf parsley, finely chopped

Place smoked haddock, skin-side down in a large, deep skillet. Cover with milk and bring to a simmer over medium-low heat. Cook, 10 minutes.

Remove haddok from the milk, saving it for the sauce, let cool slightly and remove the skin. Set aside.

Preheat oven to 410°. Lightly butter Bloomer Bread slices and place them on a baking sheet. Toast in the hot oven, 10 minutes, or until just golden brown. Remove from the oven; set aside.

In a large saucepan over medium heat, melt butter. Whisk in flour all at once and cook out, 1 minute. Remove from heat, and gradually whisk in reserved smoked haddock poaching milk until well-blended, smooth and lump-free.Return saucepan over medium-low heat, and cook, stirring constantly with a wooden spoon until sauce thickens, and coats wooden spoon. Stir in whole-grain mustard, and English Mustard. Flake smoked haddock and gently stir into the sauce. Grate in half of the Cheddar, and  stir in half of the chopped parsley.

Preheat oven broiler.

Spoon a generous spoonful of haddock mixture onto each toasted Bloomer Bread slices and sprinkle with coarsely grated remaining Cheddar Cheese. Place baking sheet under the broiler, and grill, 5 to 7 minutes, until golden brown.

“Dinner was, as usual, excellent. Mrs Butler, knowing that there was trouble in the house, had decided that soothing, easy to eat food was just the thing to slide past a lump un the throat. Nothing sharp, no pastry, no fried food. (...) There was a savoury of Welsh rarebit and a strengthening pot of coffee.’’

Ever since I started reading Kerry Greenwood’s delectables adventures of one wonderful Miss Fisher, I’ve drooled over the also delectable dishes and meals Mrs. Butler prepares (or Mrs Truebody, or Ruth, or whoever’s in charge of the kitchen where The Honourable Phryne Fisher investigates). And I think I will have no choice but to cook every recipe at least once, it is far too tempting of a challenge to resist. Now, it isn’t a feast every day in the St. Kilda house, and simple, hearty meals are also appreciated. Like Mrs. Butler’s Welsh Rarebit, which I made for dinner yesterday. Not that there is trouble in our house, but the weather’s still dull and grey, and the deliciously cheesy savoury proved very soothing indeed.

Ingredients (serves 3):

6 thick slices White Bloomer Bread

4 tablespoons unsalted butter 

4 tablespoons all-purpose flour 

1 cup amber ale or IPA

½ cup whole milk

½ teaspoon sea salt flakes 

½ teaspoon freshly ground white pepper

1 teaspoon English mustard 

1 tablespoon Worcestershire sauce

1 ounce Cheshire cheese + more for sprinkling 

1 ounce mature Cheddar cheese

Preheat oven to 410°. Lightly butter Bloomer Bread slices and place them on a baking sheet. Toast in the hot oven, 10 minutes, or until just golden brown. Remove from the oven; set aside.

In a large saucepan over medium heat, melt butter. Whisk in flour all at once and cook out, 1 minute. Remove from heat, and gradually whisk in amber ale and whole milk. Return saucepan over medium heat, and cook, stirring constantly with a wooden spoon until mixture thickens. Season with sea salt flakes and white pepper. Stir in English mustard and Worcestershire sauce. Finally, using the coarse side of a box grater, grate in Cheshire and Cheddar cheeses, stirring until melted. Remove from heat.

Preheat oven broiler.

Spoon a generous coating of cheese and ale sauce onto each toasted bread slice, and sprinkle with coarsely grated Cheshire cheese.

Place baking sheet under the broiler, and grill, 5 to 7 minutes, until golden brown.

Serve Mrs. Butler’s Welsh Rarebit hot with a simple lettuce.