TOSTAS de QUIJO (Cheese Toast)

Tostas de Quijo
12 slices of square white bread, crusts removed
Preheat oven to 150C. Arrange the bread on baking tray and bake for 5 mins on each side to lightly toast the bread. This stops the cheese from melting and making the bread too soggy. Take the bread out then increase the temperature to 180◦C.
Beat the eggs for 2 mins, then add all the dry ingredients and lastly the butter. Mash to mix thoroughly into a moist paste and add a dash of milk if the mixture is too thick.
Spread the cheese mixture thickly on one side, smoothen the surface and bake the bread in the oven on medium heat until the cheese mixture starts bubbling and becomes firm and slightly golden brown, this will take approximately 15mins. Serve very hot, cut into halves or quarters.
* The mixed grated cheese should contain 2 to 3 types of hard cheeses e.g. Cheddar, Gruie, Edam and Parmesan
2 eggs
200g mixed grated cheese *
50g softened butter
Dash of Lea and Perrins sauce
¾  tsp. English mustard powder, preferably Coleman’s
¾ tsp. sugar
¾ tsp. salt
Dash of milk

Originally posted 11/02/2012

Below are 3 versions of the same dish. A good after school snack or a party entree, it is yum. At Grandpa's 80th birthday the priest told me how it was made, and I have to say that the recipe he stated was more like the cookbook's recipe - see photo of THE Cheese Toast at Club Lusitano in Hong Kong. Scroll right to the end to see what we've ended up with!

The Family Version
Date: Wed, Oct 19, 2011 at 8:00 AM
toast both sides of the bread (white no crust)

mix the following -an egg, grated cheddar or edam cheese, Lea & Perrins, English mustard, sugar, a splash of milk
Put the mixture on the toast and broil
Don't know the proportions so have fun experimenting!!

The Cook book's Version

The food of love: four centuries of East-West cuisine

 By Wendy Hutton

Guilly's Version
6 Slices toast bread about 1/2 inch thick and tablespoons grated cheese
Teaspoon butter
Dash of Lea and Perrins sauce
Salt to taste.

Beat up the eggs, whites and yolks together for two minutes, add all the dry ingredients together and lastly the butter and make all into a moist paste. A bit of milk may be added if it is too thick; toast the sliced bread on one side,  bring out, have a good layer of cheese paste on the other side, smooth the surface, and toast the cheese side to lightly brown. bring out, cut the boarders neatly and then into halves trianglarly, dish up in a napkin, serve very hot. Do not have the heat too strong with toasting the cheese side as the inside may well.