Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
I had asked Todd to pick up some croissants for me when he went into town yesterday, thinking that wasn't something he could mess up. WRONG!
Poor Todd . . . he thought he would save some money and buy the ones that were running out of date, so they were stale and not at their best (which is how I wanted them) and after traveling home in his bag, kinda squashed. (Why do men always squash the bread????) I just bit my tongue and didn't say anything and then changed my plans.
Poor guy. Whenever I ask him to pick me up something at the store . . . he looks a bit like a deer caught in the headlights. He always, always gets the wrong thing, and he knows it. It's inevitable. I don't complain any more. I just sigh inside and try to smile. I have come to the conclusion that men and woman really are from completely different planets.
Whenever I see a man wandering the grocery store aisles with cell phone to the ear, I have a little chuckle to myself. Poor guys . . . it is the rare man who knows where things are and exactly what his wife wants, and who actually brings home just what she wanted, instead of something not quite right!
So anyways, I took the stale croissants and made a delicious pumpkin and milk chocolate bread pudding with them, and turned my lemons into lemonade. Better to do that than to offend the one I love. He was happy, and I get to show you something else that's delicious. Everybody wins.
Rich, buttery, spicy and oozingly laced with milk chocolate. Delicious. Simple. Decadent. What more could you want?
*Pumpkin and Milk Chocolate Bread Pudding*
Serves 6
1/4 tsp ground cardamom
1/2 tsp salt
Whisk together the remaining ingredients, making sure they are well combined. Pour this over the croissant pieces and toss to coat. Pour into the prepared baking dish, making sure that the chocolate is evenly spaced amongst the croissant bits.
I was wanting something very simple for supper one night this week. Something which didn't require a lot of time, or effort, or ingredients.
Something which would use what I had to hand in the house, and yet at the same time, I wanted it to be delicious and filling, and pleasing in every way . . . eye, smell, taste etc.
If you have eggs in the house, you always have a simple supper in the making. They are so very versatile, and most people like them. Well, that's been my experience at any rate. We only ever very seldom have eggs for breakfast. I would say we more often than not have them for supper if we are having them.
They are a wonderful and inexpensive source of protein. I only buy free range organic eggs, because I think this is an area where these types of things truly matter. I refuse to support an industry that cages hens, and at the end of the day, when it comes to egg, free range and organic do taste better.
This is a great way to use up some stale bread as well. When I told my sister what I was having she said, bread in an omelet?? I said, why not?? You eat toast with an omelet, this is just saving a step! Because the bread is toasted like croutons first, it does not get soggy. Scrummo!
I have used sliced tomatoes, because they go really well with eggs and cheese, but you could use anything else you wanted to. Maybe spinach, or even leftover cooked broccoli, and cauliflower, or even peppers.
Did you know you should never refrigerate your tomatoes?? Tomatoes are one fruit which continues to ripen after it is picked. I always keep mine in a bowl on the counter. They taste much, much better for having stood that way for a few days. They are always so hard and tasteless when you try to eat them as soon as you bring them home from the shops.
In any case, I do hope you will give this simple supper a try. I just know you will love it! Sometimes it is the simplest of things which bring us the most joy!
Something which would use what I had to hand in the house, and yet at the same time, I wanted it to be delicious and filling, and pleasing in every way . . . eye, smell, taste etc.
If you have eggs in the house, you always have a simple supper in the making. They are so very versatile, and most people like them. Well, that's been my experience at any rate. We only ever very seldom have eggs for breakfast. I would say we more often than not have them for supper if we are having them.
They are a wonderful and inexpensive source of protein. I only buy free range organic eggs, because I think this is an area where these types of things truly matter. I refuse to support an industry that cages hens, and at the end of the day, when it comes to egg, free range and organic do taste better.
This is a great way to use up some stale bread as well. When I told my sister what I was having she said, bread in an omelet?? I said, why not?? You eat toast with an omelet, this is just saving a step! Because the bread is toasted like croutons first, it does not get soggy. Scrummo!
I have used sliced tomatoes, because they go really well with eggs and cheese, but you could use anything else you wanted to. Maybe spinach, or even leftover cooked broccoli, and cauliflower, or even peppers.
Did you know you should never refrigerate your tomatoes?? Tomatoes are one fruit which continues to ripen after it is picked. I always keep mine in a bowl on the counter. They taste much, much better for having stood that way for a few days. They are always so hard and tasteless when you try to eat them as soon as you bring them home from the shops.
In any case, I do hope you will give this simple supper a try. I just know you will love it! Sometimes it is the simplest of things which bring us the most joy!
*Bread, Cheese and Tomato Omelet*
Serves 1
Serves 1
Printable Recipe
Simple supper fare. It's amazing what you can do with a few simple ingredients, a stale slice of bread, a couple of eggs, some onion, some cheese and a tomato. Gorgeously delish!
a little butter
1 thick slice of farmhouse style bread
(remove crusts and cut into 1/2 inch cubes)
2 large free range eggs
1 TBS cold water
dash of white pepper
salt to taste
1 spring onion, finely chopped
2 TBS grated strong cheddar cheese
1 small ripe tomato, thinly slicedSimple supper fare. It's amazing what you can do with a few simple ingredients, a stale slice of bread, a couple of eggs, some onion, some cheese and a tomato. Gorgeously delish!
a little butter
1 thick slice of farmhouse style bread
(remove crusts and cut into 1/2 inch cubes)
2 large free range eggs
1 TBS cold water
dash of white pepper
salt to taste
1 spring onion, finely chopped
2 TBS grated strong cheddar cheese
Melt a knob of butter in a small frying pan. Add the bread and cook, stirring occasionally until golden and crispy brown. Remove with a slotted spoon to some paper toweling and keep warm.
Beat the eggs with a little cold water, some white pepper and some of the onion. Melt some more butter in the heated pan. Once it begins to foam, tip in the egg mixture. Add the fried bread and grated cheese. Cook gently until set, and the bottom is lightly browned. Top one half with the thinly sliced tomatoe. Fold in half and slide onto a warm dish. Garnish with a bit more chopped onion if desired.
Happy Halloween from our house to yours. I hope you have a Spooktacular time!!
Old Fashioned Pull-Aparts. You have never tasted better pull-apart dinner rolls than these ones. This is an old fashioned yeast rolls recipe that you are sure to fall in love with. If I can make them anyone can!
I have always despaired of being able to make really good bread and rolls from scratch. I did manage to do a really easy loaf not to long ago, that was very rustic and that didn't require much in the way of effort and it was really good . . . but my heart has always longed to be able to make really good bread and rolls.
My ex husband was the bread baker in our family, and he made beautiful bread. I am sure it was down to his power and strength when it came to kneading.
His bread always turned out beautifully light and fluffy. I have despaired of being able to do that for years . . . trying and trying, but only ever with very few exceptions, turning out much more than yeasted door stops.
Recently I won a recipe contest on Gourmandize UK and Ireland and this was my prize! I was so excited when there was a knock on our door last evening and there was the delivery man with my new Kenwood Stand Mixer!
Recently I won a recipe contest on Gourmandize UK and Ireland and this was my prize! I was so excited when there was a knock on our door last evening and there was the delivery man with my new Kenwood Stand Mixer!
I have always wanted a stand mixer . . . my whole cooking life, and that is a very long time. My mother had a stand mixer and it was a dream of mine to one day have one too. You can imagine how excited I was to win this.
It may not be a candy apple red kitchen aid, but I don't care. This is real and it's mine, all mine!
It came with a blender attachement, a juicer, a food processor, a paddle hook, a whisk and yipee!! A dough hook, which I was THE most excited about of all.
It came with a blender attachement, a juicer, a food processor, a paddle hook, a whisk and yipee!! A dough hook, which I was THE most excited about of all.
I would now be able to knead bread easily and hopefully with success! No surpise that the very first thing I decided to do with it was to make some fluffy yeasted rolls!
The machine did it's job beautifully! Could it be possible that I might actually have a yeast roll success story here????
The machine did it's job beautifully! Could it be possible that I might actually have a yeast roll success story here????
Well, they say a picture tells a thousand words and I am happy to say that success in this house today smelled like buttery freshly baked yeasted rolls that rose beautifully and came out of the oven looking like the winners that they truly were!
Soft and fluffy, with a golden brown crust and a lovely light crumb. I
Soft and fluffy, with a golden brown crust and a lovely light crumb. I
don't know what I am more excited about today . . . my prize or the success I had with these lovely rolls! (adapted from a recipe on the King Arthurs Flour page) I am so impressed with my results!
Don't they look absolutely perfect to you??? They do to me and what's more, they ARE perfect.
Don't they look absolutely perfect to you??? They do to me and what's more, they ARE perfect.
I will make these again and again and I have my new little silver Kenwood Stand Mixer to thank for it, oh . . . and the Gourmandize people too! ☺
3 1/2 cups strong bread flour (490g)
2 tsp active dried yeast
3 TBS dry milk powder
2 TBS sugar
1 1/2tsp salt
4 TBS softened butter
2/3 cup of lukewarm water (156ml)
1/2 cup lukewarm milk (120ml)
melted butter to brush on top
Stir
together all of the dry ingredients in a bowl. Drop in the butter and
the water and milk. Stir together until you have a soft dough.
Knead, using your hands or a stand mixer, or a bread machine set on the
dough cycle, until you have a soft, smooth dough. Place into an oiled
bowl, cover with a tea towel and set aside in a warm place to rise for
at least an hour, until double in bulk. Punch the dough down gently and
then transfer to a lightly floured work surface.
Divide the dough by cutting in half and then dividing again and again until you have 16 equally sized pieces. Shape each into a round smooth ball.
Lightly
butter a 9 by 15 inch pan,or two round 8 or 9 inch cake tins. Arrange
the balls in the long tin, or place 8 into each of the smaller round
tins. Cover again and set in a warm place to rise for at least another
hour, until they are crowded against each other and quite puffed.
Preheat the oven to 180*C/350*F/ gas mark 4.
Uncover the
buns and bake for 22 to 24 minutes, until golden brown on top and the
edges of the centre bun spring back when lightly touched. Remove from
the oven and brush with melted butter. Serve warm.
I have never ever been able to resist a freshly baked bun spread with cold butter. Can you?? These were just like what my mama used to make. Call me one very happy camper!
*Old Fashioned Pull-Aparts*
Makes 16 buns
Soft and fluffy inside with a golden crust. In short, the perfect dinner roll.Makes 16 buns
Divide the dough by cutting in half and then dividing again and again until you have 16 equally sized pieces. Shape each into a round smooth ball.
I have never ever been able to resist a freshly baked bun spread with cold butter. Can you?? These were just like what my mama used to make. Call me one very happy camper!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I have never made any pretense about my inability to bake a decent loaf of bread. It's true. I am the most pathetic bread baker ever. My ex husband used to bake beautiful big fluffy loaves of bread. I've said it before and I'll say it again . . . I bake doorstops.
That is, until now. I found this recipe online for "Easy Bread." Just google it and you will come up with all sorts of blogs that have done it, but it's pretty much the same recipe on them all. And it's truly E-A-S-Y! I kid you not!
It is soooooo easy a child could make it. There is no kneading or effort involved. All you do is stir the ingredients together, cover it with plastic cling film and then leave it to sit overnight.
Then you pop it into a hot pot and bake it, first covered and then uncovered. The end result is a beautiful loaf of bread! Seriously!
The end result is a beautifully rustic looking loaf that will have your family and friends thinking you are a genius baker! And all you did really, was stir a few bits together and bang them in a pan.
*Easy Bread*
Makes one loaf
Makes one loaf
Printable Recipe
Easy bread, no knead bread, overnight bread, call it what you will. It's all of these and more and it's one pretty darned good loaf of bread!
3 cups strong bread flourEasy bread, no knead bread, overnight bread, call it what you will. It's all of these and more and it's one pretty darned good loaf of bread!
(This is what my sponge looked like after sitting for 15 hours.)
Measure the flour into a large bowl. Whisk in the yeast and salt, then whisk in the water. You will have a shaggy gloopy mixture. No worries. Cover the bowl tightly with cling flim and leave it to sit overnight, for 14 to 16 hours preferably.
When you are ready to bake it preheat the oven to 230*C/450*F/gas mark 7. Place a heavy casserole with a lid in the oven. (I use my medium Le Creuset one) Dump the bread mixture out of the bowl onto a generously floured surface and using wet hands kind of shape it into a ball.. (It will be really stick, but if you hands are wet it won't stick as much to them.)
(Mine didn't make much of a ball, it just kind of spread out as you can see, but not to fear, it still worked out great! You really can't fail with this.)
Cover with cling film and let it rest for about 25 to 30 minutes. Remove the pot from the oven. Add a dollop of olive oil and swirl it around the bottom and partially up the sides carefully. It will sputter, but that's ok.
Dump the lump of dough into the hot pot, cover it with the lid and then bang it into the oven to bake for 30 minutes. Remove the lid and then bake it for a further 15 to 20 minutes, until golden brown and the crust sounds hollow when you tap it on the bottom. Dump out onto a wire rack to cool. The crust will make crackling noises as it cools down.
This is a really lovely rustic looking loaf. In short "perfect," and it was easy peasy. What's not to like about that?
This was the perfect excuse to use the new bowl scraper that was sent to me by the people at ProCook. With such a sticky dough I despaired of cleaning it out of the bowl easily, but this beautiful little silicone scraper did a wonderful job of cleaning it out! Made non-stick silicone with a stainless steel insert for strength it did the trick perfectly and it's also dish washer safe! What a wonderful little tool and right now you can buy one on their site for only £3.50. They also sent me a nifty green silicone funnel.
I haven't used it yet, but it will come in very handy for all sorts of things and because of it's softness doesn't take up a lot of space in my utensil drawer. It is also non-stick, dishwasher safe and measures about 5 inches in diameter. You can buy one on their site for £2 at the moment.
Many thanks to the ProCook people and Wildcard PR for sending me these nifty little tools to play with. Love them!
As I told you the other day I picked up a couple of bags of beautifully ripe and Cheshire grown tomatoes in town on Saturday. I had in mind to make a lovely Panzanella salad for our supper that night. I got lucky and also scored a day old loaf of bread at the cheese shop for half price too.
To be honest it was hard not to go crazy in the vegetable market as everything looked so good and was so reasonably priced. I have Basil growing in my garden at the moment, but my parsley isn't doing very well this year for some reason, and so I picked up a handful of gorgeous flat leaf parsley as well. (Did you know you can keep fresh cut herbs very well on the counter top by cutting the ends and slipping them into a glass of cold fresh water, just like a beautiful green bouquet. Just remember to change the water every day. They'll last quite a while this way.)
I love Panzanella salad. It's fabulous peasant food . . . using simple and fresh ingredients, along with stale bread in the most delicious way. Leave it to the Italians to turn a silk purse out of a sow's ear, or in this case a stale loaf of bread!
Chunky cut ripe tomatoes, likewise cucumber . . . chopped peppers, red onions, capers, olives, fresh herbs, seasoned and toasted stale bread . . . tossed together with a punchy vinaigrette dressing make this one of the tastiest and easiest offerings on a hot summer's day! I love the stuff!
I even love the leftovers. I store them in the refrigerator overnight and then take them out the next day, bringing them to room temperature. They make a fabulous light lunch! When I was a girl my favourite summer lunch used to be a tin of chopped tomatoes with a slice of buttered bread. This is kind of the same idea . . . except it's been jazzed up. Yes . . . I am a tomato lover extraordinaire!
To be honest it was hard not to go crazy in the vegetable market as everything looked so good and was so reasonably priced. I have Basil growing in my garden at the moment, but my parsley isn't doing very well this year for some reason, and so I picked up a handful of gorgeous flat leaf parsley as well. (Did you know you can keep fresh cut herbs very well on the counter top by cutting the ends and slipping them into a glass of cold fresh water, just like a beautiful green bouquet. Just remember to change the water every day. They'll last quite a while this way.)
I love Panzanella salad. It's fabulous peasant food . . . using simple and fresh ingredients, along with stale bread in the most delicious way. Leave it to the Italians to turn a silk purse out of a sow's ear, or in this case a stale loaf of bread!
Chunky cut ripe tomatoes, likewise cucumber . . . chopped peppers, red onions, capers, olives, fresh herbs, seasoned and toasted stale bread . . . tossed together with a punchy vinaigrette dressing make this one of the tastiest and easiest offerings on a hot summer's day! I love the stuff!
I even love the leftovers. I store them in the refrigerator overnight and then take them out the next day, bringing them to room temperature. They make a fabulous light lunch! When I was a girl my favourite summer lunch used to be a tin of chopped tomatoes with a slice of buttered bread. This is kind of the same idea . . . except it's been jazzed up. Yes . . . I am a tomato lover extraordinaire!
*Panzanella*
Serves 4 to 6For the dressing:
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