Cheesy cornflake crisps
I’d put in a late night at the office today and as my husband had also been busy, dinner was going to be nothing more exciting than soup out of a box (I know, shocking! and she calls herself a cook…).
I love soup. Plus there’s nothing wrong with packet or tinned soup. Of course it’s never as nice as home-made but that’s a whole separate story for another day… what I’m not a big fan of is the normally de rigeur hunk of bread that most people have with soup. So this idea came to me when I was on the train home – nothing like a cooking experiment to lift my spirits!
I knew we had some cornflakes left (those dregs at the bottom of the box that aren’t quite enough for one last bowl for breakfast) and with cheese in the fridge, I thought I’d see if could make a quick and easy cheesy crisp out of all of these ingredients.
Oh boy, what a result! Just take a look for yourself…
These are lovely, crispy and very rich cheesy biscuits, and the cornflakes worked brilliantly in creating crunch. I know because I also tried the experiment with a half cornflake / half breadcrumb mixture and it didn’t work half as well.
These cheesy cornflake crisps were a perfect accompaniment to our soup and as they’re so rich, you really only need about 1-2 with your soup. And preparation-wise, it took just over 5 minutes, largely spent grating cheese. I just wish I had some finely chopped parsley to throw in there as I think that could have made it perfect if you’re serving this with soup. I’ll have to try that another day. Here’s how to make this quick and easy pick-me-up.
Cheesy cornflake crisps (makes 5-6)
3/4 cup Kellogg’s cornflakes
2 tablespoons grated mature cheddar cheese
2 tablespoons grated parmesan cheese
1 tablespoon grated comte (gruyere would work too!)
Generous grind of black pepper
Crush the cornflakes slightly with your hand but don’t grind them down to dust!
Mix all the ingredients together and in a hot, non-stick fry pan over a medium fire, spoon a tablespoon of the cornflake mix and loosely spread it on the hot plate into a rough circle. Leave the cheese to melt and turn golden brown on the edges. Trick is not to have the heat too high or else you’ll start burning the cheese. You can flip them over if you want but it looks better without because your crisp will remain textured on the top but flat and shiny on the bottom. Place them on paper napkins to drain any excess oil from the cheese – this will help them to crisp up too. All that’s left is to tuck in. Yum yum!
Lots of love