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Alice’s Hearty Breakfast
a slice of bread preferably wholemeal, not too thick
a heart shape cut out of the middle with cookie cutter
heat a desert spoon of butter and one of olive oil in frying pan on medium heat
pop in your bread slice (and the heart cutout separately)
break an egg into the heart
when the egg starts to set I flip it over as I don’t like runny eggs but that’s up to you
serve with the heart cutout on top of the egg.
(with a kiss on the top of the diner’s head for good measure)
200g dry bread crumbs
75g chopped dried apricots
75g dried figs
1 tbsp cocoa powder
some chopped chocolate(optional)
425ml warm milk
1 large egg
Mix all the top dry ingredients together, then add the warm milk(or part milk and water).Add the sugar and egg(should not be too sloppy). Decorate with nuts. Grease or line a flan case and put in oven at 189 degrees for about 25/30 mins.
(You will also need your favourite minced beef chilli recipe leftovers – approx 200g minced beef)
Place ingredients in to a bread maker and set the cycle to ‘dough.’ (Check which order you should put the ingredients in to your machine. My machine was in the order of recipe above.) When the dough is ready, transfer to a lightly floured surface and knead for 2 minutes. Divide the dough into 8 equal pieces and shape into balls. Roll each ball in to a circle approximately 30cm across. Make it as thin as possible. Reheat the chilli and then spread it thinly onto the dough leaving a 1.5cm edge all the way around. Transfer on to lightly floured trays and bake in a preheated oven at 200C/400F/Gas 6 for about 6 minutes until the edges just start to turn golden in places. Roll up and eat with your fingers! ENJOY!
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This recipe is adapted (but quite varied) from a poster named: andiesenji at http://forums.egullet.org/index.php?%2Ftopic%2F128208-extra-rich-bread-pudding-for-mock-french-toast%2F
I really, really liked this and will definitely do this again. It was my first time making bread pudding, and it was well worth it! My photography skills just do not do it justice!! and the creme fraiche topping kept sliding off. HA!
8 med eggs
3 cups milk
1 cup cream
2/3 cup sugar + more for coating
4 tablespoons brown sugar + more for coating
2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
20-40 grates of fresh nutmeg (I only did 20 and it wasn’t enough.)
1/4 cup slivered almonds
Butter for frying and for coating pan.
8-9 cups of day old cinnamon raisin bread cubed into small croutons
1. Cube bread into small croutons.
2. Beat eggs, milk, cream and 2/3 cup of sugar, vanilla, sugar, and salt in a large mixing bowl until combined.
3. Butter 9 x 13 pan, add bread and cover with milk mixture.
4. Allow bread to soak for at least 30 minutes (at this point you can preheat your oven to 180 degrees.)
5. Sprinkle almond over top and bake for 45-60 minutes until cooked through, but still “wet.”
This is a valid dessert in and of itself so you can serve it as is.
To serve, slice pieces of “French toast” to the size of your liking and very lightly coat with sugar. (Maybe you can even skip this step, but I did not.) And brown in butter on both sides. Serve with your favorite sauce or even maple or golden syrup.
265 ml warm water
375 g all-purpose flour
20 g sugar
10 g salt
6 g yeast
2 quarts of water for boiling
110 g baking soda
1 egg yolk combined with splash of water (optional)
In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting.
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. For a more caramel-colored pretzel, combine egg yolk and water in a bowl and brush over pretzels (this is an optional step, and I didn’t do it). Sprinkle pretzels with salt.
Place pretzels on baking sheet lined with parchment paper. Bake at 425 degrees F for 8-10 minutes or until golden brown.
Honey mustard sauce/spread
2 cups mayonnaise (I used soy mayo)
2 tablespoons Dijon mustard
2 tablespoons honey
spritz of lemon
19 g instant yeast
170 g lukewarm milk
85 g unsalted butter melted
85 g sugar
28 g vegetable oil
7 g vanilla extract
4 egg yolks
425 g manitoba 0 flour
7 g salt
7 g ground cinnamon
56.5 g unsalted butterMix the yeast into the warm milk and set aside.
In a large mixing bowl, cream the butter and sugar together until smooth. In an separate bowl, mix the oil, vanilla and eggs together then add to the creamed butter in 4 portions, mixing until incorporated before adding the next portion.Add the flour and salt to the mixing bowl, then the milk mixture. Continue to beat the mixture until you have a soft supple dough. Transfer to a lightly floured board and knead by hand for another 2 minutes, adding more water or flour to form a pliable dough. Form the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 2 1/2 hours.
Place on a greased baking sheet and let rise another 2-3 hours until it doubles in size.
Bake at 177C for 20 minutes. Turn and bake for another 20 minutes until the bread reaches an internal temperature of 85C. Let bread sit for 1 1/2 hours before cutting.
This is a nice alternative to the summer classic—without the pain of soaking and squeezing. I haven’t put amounts for the ingredients because they can vary according to your own tastes, but the amounts are pretty much equal on a cup-for-cup basis
Loaf of day old bread (Tuscan Pugliese)
Purple onion, preferably green
Yellow sweet pepper
Black olives, gaeta or niçoise
Olive oil, salt and pepper to taste
Canned crushed tomatoes
Slice the bread into 1 inch slices and tear them into bite-size pieces
Cut all the vegetables except the garlic and tomatoes into 1” cubes; salt and drain the aubergines
In a large bowl, combine the vegetables, enough olive oil to coat them lightly, 1 tbsp of balsamic vinegar, and 1 tbsp of crushed tomatoes, salt and pepper; combine with your hands to mix all ingredients well
Put the vegetables into an oiled roasting pan and place in a preheated 225° oven for 15’ stirring occasionally, then add the whole tomatoes and olives; roast for another 5-6’
Remove from oven and set aside.
Meanwhile, in a large pan (I used a wok) heat ¼ cup olive oil and add the crushed garlic; when sizzling, add the bread and toss continuously until well coated; continue until the bread becomes croutons but still soft in the centre
Add the vegetables to the bread and combine well; adjust seasoning if necessary
Serve warm as a salad, a starter or side