Sometimes there’s nothing better than a sandwich. It could be a properly crusty, thickly sliced loaf filled with simple cheese and chutney, a bagel filled with pastrami, gherkins and mustard or some thin rye bread topped with smoked fish and herbs. I don’t think I could ever tire of something that you can just grab and eat with your hands. My salami and mozzarella open ciabatta is just the thing for a simple, no fuss, full of flavour dinner. Don’t tell anyone but I could have eaten all four pieces to myself.
I love a mince pie, but they have to be just right. I want the pastry to mince filling ratio to be almost 50:50; too much filling and you can forget it. Preferably my mince pies will be warm and covered in (clotted, ideally) cream. However, I can’t possibly eat that every single day and I still need my mince pie fix. This is how my Mince Pie Fruit Loaf came about; designed to have all the fruity spiciness from a mince pie but without the pastry and cream. Don’t worry, there’s still plenty of butter for spreading!
While in Gothenburg last year I think I had a Kanelbullar every day. When it’s cold and windy outside sinking your teeth into one of these alongside a hot cup of coffee is just perfect. Slightly sticky, full of cinnamon and normally covered with nibbed sugar you can smell them before you see them in the cafés of Sweden. After trying a few different recipes I have come up with my own Kanelbullar recipe; the ideal balance of bread, wholesomeness and sweetness.
You will need (for 12 Kanelbullar):
- 40g butter
- 225ml milk
- 7g sachet fast action yeast
- 30g caster sugar
- Pinch salt
- 250g wholemeal flour
- 250g strong white bread flour
For the filling
When it’s a weekday and you come back from work to cook dinner, I’m assuming it’s not just me, you actually just want to relax. The cooking should be straightforward, ideally with minimal washing up and the food should be tasty, filling and balanced. I’ve been adding more and more recipes to my weeknight repertoire that are just that; minimum fuss, maximum flavour and ideally ready in under 30 minutes. This recipe for lamb, lentils and flatbreads was another midweek success and is also part of an upcoming post about eating organic on a budget.
You will need (per croque):
- 2 slices thick white bread
- 2 slices Emmental cheese
- 2 slices smoked ham (not wafer thin)
- A few slices tomato
- Cream cheese with herbs
Preheat a grill and toast the bread. Spread a nice thick layer of cream cheese on one slice.
Put the Emmental on the other slice.
Top the cream cheese with the ham then the tomatoes and place both slices under the grill.
Keep the toast under the grill until the tomatoes are hot and the cheese has melted and started to bubble.
Stick the slices together, cut up and serve.
If you have a sandwich toaster you can of course use that but sadly I don’t have one of these handy contraptions. A Corby trouser press would work equally well.
On a cold winter’s day after having the wind whip around your face for a few hours it is essential to come back to a fantastic lunch. Perhaps a bowl of warm soup and crusty bread, maybe a lovely pasty or pie. For me, there is no better lunch than a ploughman’s. I’m not sure why it’s called as such but I’m guessing it’s something to do with ploughing. Which, incidentally I have tried my hand at before and it’s safe to say I won’t be quitting my day job.
I have had a request for this recipe but unfortunately I haven’t made it since I started blogging so I have no pictures to go with it! My apologies.
What you will need:
Butter for spreading
50g dark chocolate chips
2 egg yolks
3 tbsp caster sugar
410g can light evaporated milk
Firstly, cut the brioche into thin slices and butter each slice on one side. Place a layer of brioche (butter side down) into an ovenproof dish. Throw a few chocolate chips on the top. Carry on layering the brioche and chocolate chips and then finish with a layer of brioche.
Put the evaporated milk in a saucepan on a low heat until it just starts to simmer. While this is heating, whisk together the egg, egg yolks and sugar. Slowly add the warm milk to the egg mixture whisking all the time.
Pour the egg/milk mixture over the bread and leave it to soak in for five minutes. Press the brioche down into the milk.
Make a bain-marie for the pudding. (Get a roasting tray and put the pudding dish in. Then fill the tray with boiling water until it is halfway up the side of the dish). Bake in a pre-heated oven at 180⁰C/350⁰F/Gas 4 for about 30 minutes or until the custard has set.
This is such a nice variation on the standard Bread and Butter pudding. It’s so satisfying to make and eat.
All That I’m Eating
This recipe came from a book my Granny got me ages ago called Chocolate, it’s a great book which I use all the time!