Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
At the weekend I like to cook the man something a bit heftier for his breakfast rather than his usual Oats or Wheatabix. I've never had him complain.
When I first moved over here we used to pop into Chester often on a Saturday morning and treat ourselves to an all-day breakfast . . . .
Bacon, sausage . . . eggs any way you wanted them . . . grilled tomatoes, baked beans, mushrooms . . . hash browns, black pudding (only if you liked it) and beautiful crisp fried bread . . . oh, I so loved the fried bread.
Thick slices of white bread that's been fried in fat until crisp . . . oh, it is sooo good.
They closed down the local BHS a few years back, so no more Saturday breakfasts . . . Oh, I know we could get one easily somewhere else, but there was just something about the BHS, and they were the only ones I knew that served fried bread.
I'll tell you something however . . . those full breakfasts don't hold a patch to these Crispy Tortilla Eggs! They are phenomenal!
Buttery crisp tortilla topped with a fried egg and cheese . . . and garnishes . . .
You start off by frying the egg . . . . just until the white is opaque, season it and flip the egg over . . . carefully so the yolk doesn't break.
I only ever use large free range organic eggs, and if they are RSPCA approved so much the better. I refuse to support an industry that is in-humane if I can help it.
Once you have flipped the egg, quickly sprinkle it with a tablespoon of cheese and a 6 inch tortilla . . .
Leave it until the cheese melts and helps the tortilla to stick to the egg and then carefully flip it over so you can fry that tortilla in the pan drippings . . . it only takes about a minute for it to get lovely and crisp.
Crisp and buttery . . . after that you turn the heat out, top with a bit more cheese and pop on a lid so that the cheese can melt.
Slide that baby onto a heated plate and top with some hot sauce and spring onions . . . I like to use a combination of Sriracha sauce and green Tabasco. Just a drizzle of each . . .
Fabulously tasty . . . FABULOUSLY!!
Yield: 1
Crispy Tortilla Eggs
You can make as many or as few of these as you want. Simple ingredients put together in a spectacular way. NOM NOM!
ingredients:
- 1 tsp butter
- 1 large free range egg
- 1/4 tsp seasoning salt
- 2 TBS grated cheddar or Jack cheese
- 1 (15cm) flour tortilla (6 inch)
Toppings:
- chopped spring onions
- hot sauce (I used Sriracha and Green Tabasco)
instructions:
- Melt the butter in a medium skillet over moderate heat. Crack in the egg. Sprinkle with the seasoning salt. Cook until the whites are set. Carefully flip over. Sprinkle with 1 TBS cheese. Immediately top with the tortilla. Cook until the cheese melts (won't take long). Carefully flip back over until the egg is on top and the tortilla is on the bottom. Cook for about a minute. Sprinkle on the remaining TBS cheese. Remove from the heat and pop on a lid. Leave til the cheese melts.
- Slide onto a heated plate and top with some hot sauce and the spring onions. Serve immediately.
NOTES:
Note - I like these with a softly cooked egg, but if your family prefers them firmer, just let the egg cook for a bit longer.
Created using The Recipes Generator
These are so, so, SO good. I had planned on only making one for Todd, but it was so delicious, I ended up eating it and then had to make him another one. I know. Me <====== willpower.
We had a lovely lunch at our friend's Tina and Tony on Thursday. Tina is an excellent cook, and also used to cook for a living like I did. I love going there for lunch. Aside from the wonderful food, I know we are going to enjoy some great companionship with two people we really love to spend time with.
Our meal was really lovely (no surprise)! We feasted on Beef Pot Roast, roasted potatoes, carrots, string beans and cauliflower cheese. It was all very tasty. (It always is!)
She actually had two desserts. One was a slimming world friendly Jelly Dessert with fruit, and the other was this fabulous Vanilla Sauced Bread Pudding!
She very graciously shared the recipe with me so that I could share it with you and here it is. Twenty four hours later I was making it for Todd, that's how good it was and how much we enjoyed it! High accolades indeed!
I just happened to have a stale French stick that needed using up, so it all seemed to be meant to be. I have a box of diet food arriving today, that I will be trialing a new Diet Plan all next week, so I wanted to get any desserts out of the way and out of the house before then!
This really is a fabulous pudding and very simple to make. Its basically just bread, milk, butter, sugar and eggs, with some vanilla and nutmeg for seasoning.
Here's a handy tip if you are like me and grate your own fresh nutmeg. I always end up with little bits from the ends of the nutmegs, which I have always been afraid to grate on my micro plane. I don't relish the idea of grated knuckles or finger tips.
What I do now is to save up a bunch of the ends until I have a few and then I grind them in my Cook House Coffee/Spice grinder. It works a charm! No waste and perfectly ground nutmeg!
Basically you soak the bread and raisins in milk and butter until it softens and then beat in eggs, sugar, vanilla and nutmeg, pour it into a buttered baking dish and bake.
If you are not fond of raisins you could use chocolate chips, or vanilla chips, or dried cherries or cranberries . . . . chopped dried apricots, figs or dates . . . any dried fruit or even mix of dried fruits in the same quantities would work well!
Once the pudding is baked you make a simple vanilla caramel sauce, which goes together in a flash on top of the stove.
I like to pour just a little bit of this on top of the hot pudding when it comes out of the oven . . . it glazes it very nicely.
After that it is ready to be spooned out into bowls . . . with some more of the sauce on the side . . .
ready to pour over each serving . . . mmm . . . .
This is so, so, soooooo good . . .
The pudding is a but crisp on the outsides, but soft and unctuously moreish on the insides . . . studded with sticky raisins . . .
This is wonderful just as is with just more of the sauce spooned over top . . . or with some pouring cream or warm custard . . . the North American in me would enjoy this with cold vanilla ice cream! The glutton in me would enjoy it with anything, or even nothing at all! 😉
Yield: 8
Vanilla Sauced Bread Pudding
prep time: 15 minscook time: 45 minstotal time: 60 mins
This delicious bread pudding was served at my friend Tina's the other day. She was gracious enough to share the recipe with us. Serve on it's own with more of the sauce poured over top, along with cream, warm custard or even vanilla ice cream if you wish!
ingredients:
240g stale white bread, cut into cubes (4 cups, or 8 thick slices)
75g raisins (1/2 cup)
480ml whole milk (2 cups)
60g butter (1/4 cup)
95g sugar (1/2 cup)
2 large free range eggs, beaten lightly
1 TBS vanilla
1/2 tsp ground nutmeg
For the sauce:
120g butter (1/2 cup)
95g sugar (1/2 cup)
100g soft light brown sugar (1/2 cup, packed)
120ml heavy cream (1/2 cup whipping cream)
1 TBS vanilla
To serve: (optional)
pouring cream, warm custard sauce, or vanilla ice creaminstructions:
Put the milk for the pudding in the microwave along with the
butter. Heat just to melt the butter. Put the cubed bread into a large
bowl along with the raisins. Pour the milk/butter mixture over top,
pressing down to submerge completely. Let stand for 10 minutes.
butter. Heat just to melt the butter. Put the cubed bread into a large
bowl along with the raisins. Pour the milk/butter mixture over top,
pressing down to submerge completely. Let stand for 10 minutes.
Preheat
the oven to 180*c/350*F/ gas mark 4. Butter a large shallow casserole
dish. (1 1/2 litre/1 1/2 Qt) Whisk the eggs, sugar and vanilla into the
bread mixture along with the nutmeg. Pour into the prepared baking
dish. Bake in the preheated oven for 40 to 50 minutes until just set in
the centre.
the oven to 180*c/350*F/ gas mark 4. Butter a large shallow casserole
dish. (1 1/2 litre/1 1/2 Qt) Whisk the eggs, sugar and vanilla into the
bread mixture along with the nutmeg. Pour into the prepared baking
dish. Bake in the preheated oven for 40 to 50 minutes until just set in
the centre.
Measure the butter, both sugars
and cream into a saucepan. Cover over medium heat, stirring
occasionally, until the mixture comes to the boil and thickens. Remove
from the heat and whisk in the vanilla.
and cream into a saucepan. Cover over medium heat, stirring
occasionally, until the mixture comes to the boil and thickens. Remove
from the heat and whisk in the vanilla.
Spoon a
bit of the sauce over the pudding to cover. Serve warm, spooned into
dessert dishes with the extra sauce on the side to pour over top. Pass
cream or custard if desired, or serve with some vanilla ice cream.
bit of the sauce over the pudding to cover. Serve warm, spooned into
dessert dishes with the extra sauce on the side to pour over top. Pass
cream or custard if desired, or serve with some vanilla ice cream.
Created using The Recipes Generator
I know . . . most bloggers out there are posting diet dishes now, helping you to shed the pounds after all of the holiday excess. I am not one to follow trends. You won't find veganuary on here or any other gimick. I won't pretend to be what I am not. I also don't do New Year's resolutions, but am looking forward to trying this new Diet Plan next week. Thankfully I will still be able to cook for Todd! Happy weekend and Bon Appetit!
Having prepared two fairly large roast dinners over Christmas, I found myself with a fair amount of leftover cooked vegetables. Recipes like this are a doddle, and a great way of using up some of that excess!
I had leftover roast potatoes, leftover cooked carrots, cooked Brussels Sprouts, cooked swede/rutabaga and cooked sweet potatoes. I also had a few leftover rolls and some Yorkshire puddings, plus a variety of meat. We had ham on one day and beef on the next.
One of the great things about meals like this is that you can tailor them to however many people you are wanting to feed.
I plan on 1 small onion, peeled and chopped, one small Yorkshire pudding or 1/2 dinner roll and 1 cup of vegetables per person.
I melt a knob of butter in a heavy skillet. A knob of butter is butter about the size of a whole walnut, or a heaped TBS.
Once that is melted and is foaming hot, I drop in the chopped onion and the dinner roll which I have cubed. I just stir them around until the bread starts to crisp up and the onion is beginning to soften.
That's when I throw in the rest of the vegetables that I have prepared. I will cut the potato (s) into cubes, along with the parsnips, the carrots can be left the size they were when you cooked them, or if very large, also cubed.
I quartered the sprouts . . . mmmm . . . sprouts fried in butter, you can't go wrong!
A smattering of seasoning to taste . . . take it easy on the salt, and add as much pepper as you like. We like pepper, so probably use a fair bit of that.
I also like to add some herbs. Dried thyme, marjoram . . . sage, rosemary . . . they are all favourites, and go very well in things like this. You don't need a lot, just a touch . . .
You just cook and stir it all in the pan with the butter, onion and bread . . . until the veg starts to gild a bit . . . crisp in spots here and there . . .
You want it well heated through . . . but you don't want it over-cooked. I like to maintain a bit of the crispy crunch of the sprouts and carrots . . . it is a matter of taste I suppose!
I had leftover ham, which I just sliced and cooked in a bit of butter on the side . . . until golden edged. I also had some mashed swede that I heated up. Altogether this was deliciously satisfying!
Yield: varies
Post Christmas Hash
prep time: 10 minscook time: 20 minstotal time: 30 mins
Something tasty to do with your leftover holiday veg! Quantities vary according to how many people you are feeding. I even use up leftover dinner rolls or Yorkshire puddings in this.
ingredients:
For each person you are feeding:
1 leftover dinner roll, sliced, buttered and cubed
(alternately you can use a leftover Yorkshire pudding, cubed)
1 large mug full of leftover cooked vegetables, cubed or quartered
(I used roast potatoes, Brussels sprouts, carrots, roast parsnips
and a bit of mashed swede/rutabaga)
You will also need:
1 knob butter
small to medium onion, peeled and chopped
salt and black pepper to taste
a sprinkling each of thyme, marjoram and sage
instructions:
Melt the knob of butter in a large heavy skillet.
Add the onion and the dinner roll (if using.) Cook, stirring
occasionally, until the onion has softened and the bread has crisped
up. Add the remaining vegetables. Sprinkle with seasoning, and herbs.
Cook, stirring occasionally until well heated through and crisped on the
edges. Taste and adjust seasoning as required. Serve hot.
Add the onion and the dinner roll (if using.) Cook, stirring
occasionally, until the onion has softened and the bread has crisped
up. Add the remaining vegetables. Sprinkle with seasoning, and herbs.
Cook, stirring occasionally until well heated through and crisped on the
edges. Taste and adjust seasoning as required. Serve hot.
I think meals made with leftovers are my favourite kinds of meals. I am the Queen of using up leftovers! I took these photos with my new camera. Its a Canon. My very first Canon. The jury is still out at the moment on this. Bon Appetit!
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