Archive for the ‘Bread’ Category

Leeky Eggy Bread

Friday, March 22nd, 2013

RosemaryLeeksChives 

This great little number was given to me by Cassie ( http://cassieliversidge.com/) and went down a storm with a group of primary school kids aged from 2 to 9 (and their mums!).  It’s a savoury take on the classic pain perdu.

2 leeks
tsp butter or oil
2 eggs
1 sprig fresh rosemary
1 tbsp chopped chives
1 cup grated cheese
8 slices bread
1 tbsp butter (if you are frying them)

Finely chop leeks (or onions, or both) and fry gently in butter until soft.

Whisk eggs.  Remove woody stalk from rosemary and chop.  Add chives, rosemary, leeks and grated cheese to egg mixutre.

Lay slices of bread in a heat proof dish and coat with half the egg mixture.  Turn the bread over carefully and repeat.

To fry, melt the butter in a hot frying pan and carefully slide the slices in gently, cook for a couple of minutes and then flip to cook the other side so they are nicely browed.

To grill, place the whole dish under a hot grill until the slices start to brown then flip them over and grill the other side (about 5 mins per side)

Serve with a fresh green salad or cut into slices for hungry little people to eat immediately!

Posted in BLW, Bread, Butter, Cheese, Chives, Egg, Leek, Onion, Recipe, Rosemary | Comments Closed

Berlin Brunch

Monday, January 14th, 2013

Fabulous brunches needn’t be all fried things and pastries.. have a go at making your very own breakfast platter and imagine yourself chilling out at a Prenzlauer Berg cafe! 

Berlin Brunch

1 Melon
1 Apple
1 Orange
2 eggs
4 slices ham
4 slices salami
4 slices yellow cheese
butter
mixed rolls, baguette pieces or bagels

Chop up seasonal fruit into attractive slices and arrange on a large platter with the butter.  Arrange the meats and cheeses next to them.  Place the rolls/bread in a basket.

Softly boil the eggs: place in saucepan of cold water and bring to boil, time a further 3 1/2 mins to soft boil, drain immediately and rinse with cold water.

Serve with fresh orange juice and some good coffee.  Don’t forget the papers.

Posted in Apple, Bread, Brunch, Eggs, Ham, Orange, Salami | No Comments »

Cheese & Seedy Breadsticks (adapted from Dan Lepard’s recipe)

Saturday, October 6th, 2012

Pumpkin 

1/2 cup sunflower and pumpkin seeds
50g unsalted butter, cubed
100ml warm milk
1 tsp fast-action yeast
200g plain flour
25g grated parmesan
50g grated cheddar
3/4 tsp salt

Toast seeds.  Add butter and milk to a bowl, then add the seeds.  The heat should make the butter melt.

Add the rest of the ingredients and mix to a soft dough.

Cover and leave to prove for an hour in a warm place.

Heat the oven to 170c.

Roll out the dough to 1.5cm thick and cut into 1cm strips.  Roll into rods and place on non-stick paper lined trays.

Bake for 30 mins until crisp and brown.

(varient is to use pancetta which has been dry fried until crisp, then drained instead of the seeds – you’ll need to heat the milk in order to melt the butter though)

Posted in Baking, Bread, Butter, Flour, Milk, Recipe, Seeds, Yeast | Comments Closed

Quick tea: Bara Brith & Coconut Bread

Sunday, February 21st, 2010

Dried mixed fruitDried coconut

Two very quick breads with the same method.  Both lovely toasted or fresh, spread with some salty butter.

Bara Brith
10 oz mixed fruit
2/3 pint black tea
2 eggs
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp mixed spice

Coconut Bread
8 oz dessicated coconut
2/3 pint milk
2 eggs
2 oz caster sugar
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp cinnamon

Method for either
Before you go to bed, soak the fruit in the tea (or the coconut in the milk).  Line a 2lb tin with baking paper.

Next morning, heat the oven to 170 c.  Check the soaked mixture, you should have at least a little liquid on top of the fruit.  If it has all completely absorbed, add a little more liquid. 

Mix the eggs into the fruit (or coconut) then add the rest of the dry ingredients, mixing well.  The mixture should have a dropping consistency (plop off the spoon) and not be too thick, nor too runny (you’ll end up with either a dry or a soggy loaf).  Adjust accordingly with liquid/flour.

Spoon into the loaf tin and smooth the top.  Bake for 50mins then turn the oven off and leave for a further 10 mins.  Remove from the oven and leave to cool for at least 10 mins before cutting.

These are fantastic for tea, elevenses, breakfast, late night snacks and lunch boxes!  Both are delicious toasted and spread with salty butter.  The brith goes very well with slices of cheddar.

Posted in Bread, Brunch, Cinnamon, Coconut, Eggs, Milk, Mixed fruit, Mixed spice, Recipe, Snack, Tea, Toddler, Vegetarian, Weaning, White flour, Wholemeal flour | No Comments »