Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

August 07, 2017

AVOCADO LOAF

Ingredients:
Butter  -125 gms
Brown sugar - 150 gms (firmly packed)
Eggs -2
Wholemeal self-raising flour - 240 gms
Mashed avocado - 1 cup
Pecans or walnuts - 1/2 cup (chopped)

Method:

  • Grease 15 * 25 cm loaf pan, line base with baking paper.
  • Beat butter and sugar in medium bowl with electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well between additions.
  • Stir in flour, avocado and nuts; spread mixture into prepared pan.
  • Bake in moderate oven about one hour.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.

July 12, 2017

PLOUGHMAN'S MELTS

Ingredients:
Celery stick - 1/2 (thinly sliced)
Apple - 1/2 (peel left on, sliced)
Spring onions - 2 (finely sliced)
Juice of 1/2 lemon
Chutney -3 tbsp (your choice of chutney)
Mini ciabatta rolls - 2 (halved)
Cheddar or stilton - 100 gms

Method:

  • Heat the grill to high. Toss the celery, apple and spring onions together with a little lemon juice to stop the apples browning, then set aside.
  • Put the bread onto a baking tray then lightly toast under the grill, cut side up, until just crisp.
  • Spread with a little of the chutney, then top each with a couple of spoonfuls of the apple salad, and crumble over the cheese.
  • Grill for another few minutes, until the cheese is beginning to bubble and te edges of the bread are golden.
  • Serve hot with a leafy salad on the side.

June 08, 2017

CHEESY CRAB BREAD

Ingredients:
Butter  - 3 tbsp
Onion - 1 (chopped)
Mushrooms - 125 gms (chopped)
Crab meat - 1 can (140 gms) drained
White sauce - 300 ml (heated)
White bread - 8-10 slices (toasted)
Emmenthal cheese - 125 ml (grated)
Salt and pepper
Few drops of Tabasco sauce

Method:

  • Heat butter in saucepan. Cook onion and mushrooms 2-3 minutes over medium high heat; season well and add tabasco sauce.
  • Mix in crab meat, season and pour in white sauce.
  • Cook 2 minutes over medium heat.
  • Spoon mixture over toast, top with cheese and broil 2 minutes in oven.

May 17, 2017

GARLIC BREAD

Ingredients:
French loaf, Italian or sourdough bread - 1
Butter - 1/2 cup
Garlic clove - 1 (mashed)

Method:

  • Preheat the oven to moderate 350 degrees.
  • Cut the bread into 1/2" thick slices and keep the slices in order.
  • Melt the butter and garlic in a small saucepan.
  • Brush the butter generously over each slice of bread.
  • Reshape the loaf on a large sheet of heavy duty aluminium foil; wrap the loaf.
  • Heat the bread in the preheated moderate oven until hot and crisp around the edges about 12 minutes.
  • Loosen the foil packet for serving, but keep the bread in the foil to keep warm.
Variations:
For a deliciously different garlic bread, try sprinkling Parmesan or mozzarella cheese on top for the last 5 minutes of baking (do not cover). Or add basil, parsley or oregano to the butter/ garlic mixture before spreading on the bread.

May 04, 2017

MELBA TOAST PARMESAN

Ingredients:
White or protein bread slices
Butter
Grated Parmesan cheese
Little paprika

Method:

  • Cut thin slices of white or protein bread and brush one side of each slice with soft butter.
  • Sprinkle with grated Parmesan cheese and a little paprika.
  • Toast slowly in a very slow oven (250 F) until crisp and nicely browned.

April 19, 2017

ALMOND RAISIN BREAD

Ingredients:
All purpose flour - 2 cups
Granulated sugar - 3/4 cup
Brown sugar - 1/2 cup
Baking soda - 1 1/2 tsp
Salt - 1 1 /2 tsp
Cinnamon - 1 tsp
Nutmeg - 1/2 tsp
Butter - 1/2 cup
Apple sauce - 1 1/2 cups
Eggs - 2
Figs - 1/2 cup (chopped)
Raisins - 3/4 cup
Citron - 1/4 cup
Whole almonds - 3/4 cup (blanched)
Powdered sugar - 1/2 cup (sifted)

Method:

  • Combine flour, granulated and brown sugar, soda, salt, cinnamon, and nutmeg in a mixing bowl.
  • Add butter and applesauce; beat on  low speed for 2 minutes, being sure to scrape sides of bowl.
  • Add eggs; beat 2 minutes.
  • Stir in fruits and nuts.Pour batter into greased and floured 9" loaf pan.
  • Bake bread at 350 F for 1 1/2 hours or until done.
  • Cool slightly before removing from pan.
  • dust warm bread with powdered sugar; serve warm.


February 07, 2017

PORTABELLO MUSHROOM SANDWICHES

Ingredients:
Sandwich bread slices - 4-6 (toasted)
Portabello mushrooms or any other variety - 4-6 big size
Olive oil -2 tbsp
Butter - 2 tbsp
Celery - 2 tbsp (chopped)
Mayonnaise - 2 tbsp
Lettuce leaves - 4-6
Salt and pepper to taste

Method:

  • Heat a heavy skillet and crisp mushrooms in olive oil.
  • make sandwiches of one side toasted, buttered on untoasted side.
  • Put slices of crisp mushrooms and chopped celery.
  • Sprinkle salt and pepper.
  • Dot with mayonnaise and top with a second toasted slice. Cut into halves.
  • Serve portabello mushroom sandwiches on lettuce leaves.

January 29, 2017

BELGIAN BUN

Ingredients:
Butter - 1/2 cup
Castor sugar - 3/4 cup
Egg - 1
Self-raising flour - 2 cups
Pinch of salt
Apricot jam
Blanched almonds, split into halves

Method:

  • Beat together butter and sugar until thick and creamy, add the egg  and beat in well.
  • Sift together flour and salt. add and work in to make a firm dough.
  • Divide into halves, press half into a greased 20 cm sandwich tin, spread with a generous layer of apricot jam.
  • Cover with rest of mixture and arrange split blanched almonds around the edge.
  • Bake in a moderate oven for 35-40 minutes, or until lightly browned  and cooked through.
  • cut into wedges, when cold and serve with coffee or tea.

January 25, 2017

CLAUDIA'S DAILY BREAD

Ingredients:
Wholemeal bread flour - 500 gms
Yeast -2 tsp
Salt -1 tsp
Tepid water - 1 3/4  cups

Method:

  • Mix all the ingredients together in a food mixer with the dough hook for 5 minutes.
  • Leave in the bowl, cover with a damp cloth and leave to rise for 1 1/2 hours.
  • Knead roughly for two minutes with the dough hook.
  • turnout and knock down to get rid of any air bubbles so that the texture is smooth when slicing.
  • Put into greased loaf tin.
  • Bake for one hour on 225 C.

January 16, 2017

SWISS-BUTTERED RYE BREAD

Ingredients:
shredded process Swiss cheese - 3/4 cup
Butter - 1/4 cup (softened)
parsley - 2 tbsp (snipped)
Prepared mustard - 1/2 tsp
Dried tarragon -1/8 tsp (crushed)
Rye bread -10 slices

Method:

  • Cream together Swiss cheese, butter, parsley, mustard, and tarragon.
  • Spread cheese mixture on one side of each bread slice.
  • Place slices together, forming 5 sandwiches; stack sandwiches.
  • Tear off a 24*18 " piece of heavy duty foil; wrap stacked sandwiches loosely in foil.
  • Grill over medium coals till heated through 20-25 minutes.
  • Pull slices apart to serve.

December 15, 2016

GINGER SHORTBREAD

Ingredients:
sifted all purpose flour - 1 1/2 cups
Ground ginger - 1 tsp
Salt - 1/4 tsp
Butter - 1/2 cup
Firmly packed brown sugar - 1/3 cup
Heavy cream - 1 tbsp

Method:

  • Sift flour, ginger and salt together; set aside.
  • Cream butter; add brown sugar gradually, beating well.
  • Add flour mixture gradually, mixing until well blended. Stir in cream.
  • Divide the dough into halves.
  • Place on an ungreased cookie sheet. Flatten into rounds about 1/2 " thick. Mark into wedges.
  • Flute the edges and prick centers with a fork.
  • Bake at 350 F about 20 minutes.
  • While still warm cut into wedges.

November 12, 2016

CREAMED MUSHROOM ON TOAST

Ingredients:
Mushrooms - 450 gms
Butter - 30 gms
Spring onion - 4 (sliced)
Garlic cloves - 3 (crushed)
Chicken stock - 175 ml
Dry sherry - 2 tbsp
Double or whipped cream - 2 tbsp
Salt - 1/4 tsp
Pepper to taste
Corn flour - 1 tbsp (dissolved in 2 tbsp of cold water)
White bread slices - 8 (toasted and cut in half)

Method:

  • Trim mushrooms and cut into quarters.
  • In microwave safe baking dish, place mushrooms, butter, spring onions and garlic. 
  • Cook on high for 5 minutes, stirring twice.
  • Into mushroom mixture, stir stock, sherry, cream, salt and pepper.
  • Cook mixture on high for 3 minutes. Stir in dissolved corn flour.
  • Cook on high for 3 minutes, or until slightly thickened, stirring halfway through cooking.
  • Arrange 4 pieces toast on each plate.
  • Laddle mushroom mixture over toast.

November 04, 2016

SOUTHERN SANDWICHES

Ingredients:
Eggs - 5
Small bananas - 2 (thickly sliced)
Fresh breadcrumbs - 50 gms
Oil for frying
Large slices of wholemeal bread - 4
Butter
Sweetcorn Kernels - 200 gms can

Method:

  •  Lightly beat one of the eggs. Dip the banana slices in the egg, then coat with the breadcrumbs.
  • Deep or shallow fry the bananas until golden.
  • Drain on kitchen paper towels and keep hot.
  • Heat a little oil in a frying pan and fry the remaining eggs, two at a time if necessary.
  • Meanwhile toast the bread and spread with butter.
  • Heat the corn in the can liquid, then drain.
  • Place a slice of hot toast on each of four warmed serving plates.
  • Top with the corn, bananas and fried eggs.
  • Serve hot.

October 28, 2016

ZUCCHINI BREAD

Ingredients:
All purpose flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Cinnamon - 1/2 tsp
Zucchini - 1
Vegetable oil - 1/2 cup
Large eggs - 2
Granulated sugar - 1 cup
Vanilla - 1 tsp
Walnuts - 3/4 cup (chopped into small pieces)

Method:

  • Preheat the oven to 350 degrees. Position the rack in the centre of the oven.
  • Wash the zucchini and trim the ends off but leave the skin on.
  • Grate it on the larger holes of a hand held grater or with the shredder blade of a food processor. Set it aside.
  • In a large bowl, using a mixer, beat together the oil, eggs, sugar and vanilla for a minute or so.
  • Add the dry ingredients and mix everything together at low speed until the batter is uniform.
  • Add the zucchini and gently mix it in.
  • Mix in the walnuts.
  • Grease the loaf pan with little butter and dust with flour, tapping out the excess flour
  • Pour the batter into the loaf pan. The batter should fill the pan at least to the halfway but no more than three quarters full.
  • Bake for about one hour, until the top feels springy to the touch and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 2 minutes, then turn it out onto a wire rack, right side up, to finish cooling.

October 24, 2016

BREAD AND BUTTER PUDDING

Ingredients:
Bread slices - 6-8
Milk - 500 ml
Butter -  1 tbsp
Eggs- 4
Vanilla essence -  1 tsp
Sugar -  1/2 cup
Raisins - 1/2 cup

Method:

  •  Remove the bread crust from slices.
  • Butter the bread well, Keep aside.
  • Beat eggs, vanilla essence, milk and sugar well.
  • Take an oven-proof shallow dish and arrange the bread slices.
  • Sprinkle the raisins on top.
  • Pour the egg- milk mixture over bread slices.
  • Bake at a preheated oven at 180 C for about 45 minutes.

October 02, 2016

EGGS IN SNOW

Ingredients:
Bread slices - 2
Butter 
Nutmeg - pinch
Eggs - 2 (separated)
Salt and pepper
Grated cheese

Method:

  • Toast bread on one side; turn. Toast underside very lightly.
  • Butter lightly toasted side; keep hot.
  • Add seasoning and pinch of nutmeg to egg whites; beat until stiff.
  • Spread over buttered toast.
  • Make slight indentation in middle; drop in egg yolk.
  • Sprinkle with cheese; put under hot broiler a few minutes, until egg yolk has set.

October 01, 2016

YANKEE SPOON BREAD

Ingredients:
Frozen kernel corn - 1 package
Milk - 3 cups
Cornmeal - 1 cup
Butter- 2 tbsp- 2 tsp
Salt
Baking powder - 1 tsp
Eggs - 3 (separated)

Method:

  • Preheat oven to 325 F
  • Cook corn according to directions. Drain; cool.
  • Heat 2 cups milk.
  • Mix cornmeal with remaining cup of milk; add to hot milk.
  • Cook until thick; stir constantly.
  • Add butter and salt; et coo.
  • Add corn, baking powder, and slightly beaten egg yolks, mixing well.
  • Beat egg whites until stiff; fold into cornmeal mixture.
  • Pour all into casserole.
  • Bake about 45 minutes.


September 18, 2016

GOLDEN BUCK

Ingredients:
Butter - 2 tbsp
Grated cheese - 1 1/2 cups
Beer or ale - 4 tbsp
Worcestershire sauce- 1 tsp
lemon juice - 1 tsp
Cayenne pepper
Pinch of celery salt
Eggs - 4
Buttered toast - 4 slices

Method:

  •  Melt butter in small skillet.
  • Add cheese, beer, worcestershire sauce, lemon juice and seasoning.
  • Stir over low heat until smooth and creamy.
  • Beat eggs lightly; stir into mixture.
  • stir until eggs are lightly set; spoon onto hot toast.

September 09, 2016

BARM BRACK (FRUIT BREAD)

Ingredients:
Pai flour - 450 gms
Nutmeg - 1/4 tsp
Pinch of salt
Butter - 50 gms
Fresh yeast - 18 gms
Sugar - 50 gms
Milk- 225 ml
Eggs  - 2 (well beaten)
Sultanas - 200 gms
Currants- 200 gms
Mixed candied peel - 100 gms (chopped)

Method:

  • Sieve the flour, nutmeg and salt together.
  • Rub in the butter.
  • cream the yeast with a little of the sugar. Add remaining sugar to the flour mixture.
  • Warm the milk gently, and add to the liquid yeast and the eggs (reserve a little egg for glazing the bread).
  • Beat liquid into dry ingredients until batter is stiff but elastic.
  • Fold in the dried fruit and peel, and turn into a buttered 8" cake tin.
  • Cover with a cloth and put into a warm place for one hour.
  • Brush with beaten egg and bake in a fairly hot oven for one hour.
  • Brush over with 1 tbsp sugar dissolved in 2 tbsp boiling water, and return to the oven for 3 minutes.
  • Turn out and cool on a wire rack.
  • Serve in slices with butter.
  • When stale, it can be toasted and buttered.

July 31, 2016

SARDINE STACKS

Ingredients:
Mayonnaise - 115 ml
Lemon juice - 1 small
Sweet chilli sauce (or) Tomato paste - 2 tbsp
Rye (or) Wholemeal bread - 12 slices
Hard-boiled eggs - 6 (sliced)
Sardines - 175 g (drained and boned)
Lettuce leaves - 12

Method:

  • In a small mixing bowl, combine the mayonnaise, lemon juice and chilli sauce. 
  • Spread mixture on 6 slices of the bread, then evenly distribute the eggs, sardines and lettuce leaves in layers over the slices. Top with the remaining bread.
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