I usually like to pull out the stops for breakfast at the weekend.   Making something special for the two of us to enjoy.  I've seen a lot of versions of French Toast on the net lately using croissants instead of bread.  I just happened to have a few stale croissants in the house and so I decided to make my own version of French Toast with it.  

  

This is French Toast with a definite British twist to it.  One of our most beloved of puddings over here has to be the Bakewell Pudding, (Bakewell pudding is an English dessert commonly consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling. There are numerous variations and several bakeries each claim to hold the original recipe.)  There is also the Bakewell Tart.  ( The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.)



Neither Pudding nor Tart, this delightful version encompasses some of the best qualities of both desserts . . . a rich almond flavoured custard, sugared almond topping and a delicious raspberry syrup for pouring.



The croissants soufflé up beautifully with the egg custard . . .  toasted to golden brown on both side in butter.  There is no substitute.  Oh sure you could spray oil, but I say in for a penny, in for a pound!  If you are going to do French Toast and use croissants, what is a few more calories????



Those sugared almonds add a delightful crunch, which goes so very well with the texture of the buttery souffled croissants . . .  and as for that raspberry syrup . . .  well . . . as the French would say . . . C'est tres Magnifique!  It's French Toast, but not as you know it.   We loved this and I hope you will too.




*Raspberry Bakewell French Toast*

 

I hope you aren't getting sick of lemon flavoured goodies yet.   Personally I can't get enough of lemons.  The Toddster says he iso fond,  although he doesn't mind the flavour as long as it's not overly tart.



One thing I love to do with them is to make my own Lemon Curd.  Until you have tasted homemade lemon curd . . . you haven't lived.  Seriously.  It's not that difficult to make either.  I show you a step by step recipe HERE.  Go take a look and then come right back. 



Of course once you have some lemon curd in the house, you need to find ways to use it, as homemade lemon curd won't last as long as the stuff you buy in the shops which has preservatives added.   You could just sit there and eat it with a spoon . . . it is that good, yes . . . but you can do so much more with it.

 

Today I made a delicious Bread and Butter Pudding with Raisins and Lemon Curd.  It was fabulous.  I think bread and butter pudding is one of the easiest puddings you can make.  Basically if you have a few standard ingredients in the house, you have the makings of a bread and butter pudding.



Stale bread, butter, eggs, milk, cream, a bit of sugar, vanilla and some raisins and you have the makings of a very basic and delicious bread and butter pudding.  But add a bit of something else like marmalade, jam or . . . lemon curd, and you have something that is FABULOUS!



It's simple and yet . . . it's guest worthy.  I would serve this to anyone.   It's rich and silky.   It's studded with sweet little nuggets of lemon juice soaked sultanas . . . .  of course if you have it you could soak them in limoncello instead,  which would be nice too



These little nuggets and that rich custard is mingled with buttered bread and the sweet/tart delicious tang of lemon curd.   It's all crisp and buttery on the outsides  . . .

 

Unctuoualy difficult to resist once you dig down into that lemon flavoured custard on the insides, and again layered with more of those lemony raisins.  Altogether this is quite a special dessert . . . and it all started with a loaf of day old bread and a few eggs . . . I love the simplicity of recipes such as this.  Who needs complicated?



Place into the oven and bake for 30 minutes, until puffed up and golden brown.  Remove from the boiling water bath.  (This is called a Bain Marie by the way)  Leave to stand for a few minutes.  Dust with icing sugar if using and serve warm, with some more cream for pouring if desired.

Can there be any more comforting pudding on earth than Bread and Butter Pudding?  I think not.
Essentially designed to use up all the stale bread in the house, this quintessential British pudding was created by an epicurian of genius proportions back somewhere in the 17th century, having evolved from it's tasty ancestor . . . bread pudding. Bread pudding used up stale bread as well, and along with a varieity of sweet spices, currants and raisins was simply steamed and then devoured. When more luxurious items like eggs, butter and cream became more readily available, it was only a matter of course before they found their way into the mix, and we ended up with the deliciously tasty dessert that we have come to know and love today.



I am always one for trying and adapting things to the currant situation in my larder. I have made this lovely pudding with dates and nuts. I've also used stale brioche and studded the pud with chunks of Green & Blacks milk chocolate. After Christmas is all over, it's wonderful made with the last of the Pannetone . . . stale gingerbread and chunks of roasted apple . . . I've deliciously been there.

Essentially, it's the perfect pud to use up all sorts of stale bread, cakes and loaves . . .



Today I came home from the shops armed with several punnets of juicy, dark, ruby coloured plums . . . on offer at two punnets for three quid. How could I resist?

We just love plums in this house, and they looked so beautiful sitting there in their little baskets, just begging to be bought.



I've done plum cakes and tarts recently and today I thought . . . mmmm . . . Bread and Butter Pudding with Plums . . . why not?



*Plum Bread and Butter Pudding*
Serves 4
Printable Recipe

What could be any better than Bread and Butter Pudding? Why Plum Bread and Butter Pudding of course! Rich and creamy and indulgently delicious, not to mention stogged full of tasty roasted plums. What's not to like?

1 punnet of dark red plums
(about 8 plums)
1 cup of caster sugar, plus a bit to spoon into the plums (190g)
1/2 loaf of coarse stale bread sliced
softened butter
1 1/2 cups heavy cream (335ml)
1/2 cup of whole milk (120 ml)
4 large free range eggs
1/2 tsp vanilla paste (or 1 tsp vanilla extract)



Pre-heat the oven to 200*C/400*F. Wash the plums and cut in half. Remove the stones and then place them into a baking dish, skin side down. Place approximately 1/2 tsp of caster sugar into the centre of each. Bake in the heated oven for 15 minutes or so, just until the juices begin to run. Remove from the oven and set aside. Turn the oven temperature down to 180*C/350*F.

Trim all the crusts off of the bread. (I always give them to the birds) Cut the bread into 1 inch wide strips. Butter them on both sides generously. Lightly butter a 6 by 8 inch glass baking dish.

Whisk together the eggs and the sugar, whisking until the sugar is almost dissolved. Whisk the milk and the cream together in a large beaker along with the vanilla paste. Slowly whisk in the egg mixture, whisking until you have a nice creamy custard like solution. Sit aside.

Place the bread into the baking dish, by placing three strips across, almost upright, but not quite. Place a plum half on each. Place another three strips in front of the plums. Place another three plum halves on each. Repeat until all the bread strips and plum halves have been used. I also cut several strips into smaller pieces and tuck them in all the way around the pudding, kind of like a frame.

Pour the custard slowly onto the bread in the pudding, in and around the plums. Allow the bread to absorb the custard, before pouring on more. Add custard until the bread can't absorb any more. Drizzle any plum juices over top and then place into the oven. Baked for 30 to 35 minutes, until the sides of the pudding are set and the top is nicely puffed and lightly browned. The centre should still be a bit jiggly. Remove from the oven and allow to cool to warm. Cut into slabs to serve. We like to serve this with additional cream for pouring over top.

Happy Valentines Day to all you lovers out there. I thought it would be fun to show you what my Valentines menu will be for today.  Yes, I do like to spoil my honey on this special day of the year.  There are those who would rather be taken out for a meal, but I am not one of them.  Nothing beats anything I can cook for myself, seriously.  I am not being bold in saying that.   I am not able to afford to go to a really good restaurant, so I make do at home and in all truth we have a much nicer meal than we could buy out.    We would rather spend any extra cash on going to a film or something like that.

So here you go . . . my Valentines Menu for February 14th, 2014.

Breakfast will be Sweetheart's French Vanilla Eggy Bread.   Heart shaped French Toast, served with crisp bacon and real Maple syrup.  I don't think he will complain! 

 




It will probably be near noon by the time he finishes this so I doubt I will make him any lunch, but I will have something on hand that he can use to hold away the hunger pangs until dinner is served.    I think some of these tasty Ginger Scones will go down a real treat.   I know that they are a particular favourite with him, and with me as they are quick and easy to make, and we both love ginger.

 




  *Gingerbread Scones with a Lemon Glaze*
Makes about 16
Printable Recipe


Delicious scones, with a tender crumb, and a bit of a snap!  The raisins are optional.  So is the chopped candied ginger on top.  Fabulous!

1 ounce butter, softened
55g of soft light brown sugar (1/4 cup, firmly packed)
1 large free range egg yolk
375g self raising flour (2 1/2 cups)
3 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
250ml of buttermilk (1 cup)
2 TBS treacle or golden syrup (can use molasses)
a handful of raisins (optional)
Additional buttermilk for tops

For the Lemon Glaze:
160g icing sugar, sifted (1 cup)
1/2 ounce of butter, melted
1 TBS fresh lemon juice (more if needed)
To decorate some chopped candied ginger or lemon zest(optional)

Preheat the oven to 220*C.425*F/ gas mark 7.  Butter a 9 inch square cake tin.  Set aside.

Cream together the butter, brown sugar and egg yolk until light and fluffy, in a large bowl.  Sift the dry ingredients together.  Mix together the buttermilk and the syrup.  Add the dry ingredients to the creamed ,mixture along with the buttermilk mixture.  Use a knife to cut the buttermilk mixture through the flour to make a soft and sticky dough.  (If using raisins add them now.)  Turn out onto a lightly floured surface and knead lightly until smooth.  Pat out into a 3/4 inch thick round.  Cut with a sharp round 2 inch cutter, tapping straight down and up.  Place the rounds into the baking pan, just barely touching.  Gently knead the scraps and repeat until all are used.  Brush the scones with some additonal buttermilk.

Bake for about 20 minutes, until risen and golden brown.  Remove from the oven and allow to cool for 10 minutes before proceeding.

Whisk together the ingredients for the lemon glaze until you have a smooth drizzable icing.  You may need more lemon juice to give you the right consistency.  Spoon this glaze over the warm scones and decorate the tops with some candied ginger or lemon zest. 

These scones are best made on the day of serving, although they can be frozen for up to 3 months, unglazed.  Thaw in an oven, wrapped in foil, before glazing.




A romantic Dinner for Two in the early evening prior to show time.   These are my picks for the main and for dessert.  Since the main is a couple of nice steaks, I will be serving some salad and a baked potato on the side.   But first up a delicious soup . . .

This cauliflower soup is a real favourite of the Toddsters.  The simple garnish of sauteed mushrooms and chopped chives makes it look really elegant.

 

*Creamy Cauliflower Soup with Sauteed Mushrooms*
Serves 8
Printable Recipe

A deliciously rich and creamy soup topped with a beautiful garnish of sliced mushrooms sauteed until golden brown.

1 large cauliflower, about 3 pounds, trimmed and chopped
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
fine seasalt and ground white pepper
2 TBS butter
4 TBS olive oil
1 1/4 litre of chicken stock (5 cups)
600ml of full fat milk (2 1/2 cups)
142ml carton of double cream (a very generous 1/2 cup)
250g chestnut mushrooms, cleaned and sliced (about 1 pound)
freshly ground black pepper
1 to 2 TBS chopped fresh chives

Heat the butter and half of the oil in a large saucepan.  Add the cauliflower, potato and onions.  Stir to coat then reduce the heat to low and cover.  Allow to sweat for about 10 minutes, stirring every couple of minutes or so to prevent them from catching and colouring.  Pour in the stock and bring it up to the boil.  Add the milk and gently return to the boil, then immediately reduce the heat to low and simmer, uncovered for a firtjer 10 to 15 minutes, until the vegetables are very soft.  Add the cream.   Blitz with a stick blender until smooth.  Season to taste with salt and ground white pepper.  Keep warm.

Heat the remaining oil in a large skillet, until very hot.  Add the mushrooms and flash fry until golden brown.  Season with some salt and black pepper to taste. 

Ladle the hot soup into heated soup bowls.  Top each with some of the fried mushrooms and a sprinkle of chives.  Delicious!   



I will cook my steaks according to my most excellent instructions which you can find here.  This is what works for me.  We like our steaks medium rare.  I think it is a sin to cook any steak worth grilling to well done.  In my honest opinion . . . you are ruining it,but to each their own.

I love this stilton butter on steaks.  It's simple to make and yet it melts over the steaks in a delicious sauce that everyone loves.  Steak and stilton are a marriage made in heaven to be sure . . .



*Stilton Butter*
Makes 8 servings
Printable Recipe

This is excellent shaped into logs, chilled and then sliced and serve atop hot grilled steaks!

3 1/2 ounces butter (scant 1/2 cup) at room temp
6 ounces Stilton cheese (11 1/2 TBS), at room temp
4 TBS finely chopped flat leaf parsley
3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
coarse sea salt to taste
freshly ground black pepper to taste

Place all of the ingredients with the exception of the seasoning into a bowl and mash together until well combined.  I like to use a fork for this.  Season to taste with salt and pepper.  Shape into a log and wrap in wax paper or plastic cling film, twisting the ends to secure.   Chill for at least an hour before use.  Can also be frozen.  Because of the fresh parsley and garlic you cannot keep this much longer than a few days.  Alternately you can use freeze dried parsley and leave out the garlic.



The Toddster is a great lover of old fashioned puddings.  He's not one to drool over a stylish pannacotta or chocolate mousse!  He hates chocolate desserts.  I always cave quite happily to his desires though, as I love a good old fashioned pudding as well.  In this case a delicious Gingered Raspberry and Pear Cobbler.  Served  up with lashings of custard . . .  it's Valentines, why not splurge!  (Note, you can easily cut the recipe in half)



*Gingered Raspberry & Pear Cobbler*
Serves 8
Printable Recipe

A delicious combination that will have them coming back for seconds!

1 TBS butter to butter the pan

For the filling:
95g granulated sugar (1/2 cup)
2 TBS plus 1 tsp cornflour
pinch of fine seasalt
4 large pears, peeled, cored and sliced
1 TBS fresh lemon juice
1/2 pound fresh or frozen raspberries (2 cups)
1 TBS cold butter, cut into small bits

For the topping:
245g  of plain flour (1 3/4 cup)
4 TBS granulated sugar, divided
3/4 tsp baking powder
1/2 tsp fine seasalt
10 TBS cold butter, cut into small bits (5 ounces)
2 ounces candied ginger, chopped (1/3 cup)
165ml plus 1 TBS cold buttermilk, divided  (5.5 fluid ounces plus 1 TBS)

To serve:
Pouring Cream, Custard or Vanilla Bean Ice cream

First make the topping.  Whisk the flour, 3 TBS of the sugar, the baking powder and salt together in a bowl.  Add the butter, and toss to eavenly coat.  Use your fingertips to rub the butter into the flour until you get crumbs the size of peas.  Stir in the candied ginger, then pour in the 5.5 fluid ounces of buttermilk, stirring just until the dry ingredients are moistened.  The dough should be crumbly with visible pieces of butter.  Set aside.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 9 inch deep dish pie pan.  Set aside.

Rub the sugar, cornflour and salt (for the filling)  together in a large bowl.  Add the pears and lemon juice.  Toss until evenly coated.  Gently fold in the raspberries.  Transfer to the prepared pan.  Dot with the 1 TBS of butter.

Turn the dough for the topping out onto a lightly floured surface.  Gently press together into a 9 inch circle.  Place carefully on top of the fruit.  Brush with the  1 TBS of buttermilk and sprinkle with the remaining 1 TBS of sugar.

Bake in the bottom third of the oven for 30 minutes.  Turn the oven down to 180*C/350*F/ gas mark 4. and bake for an additional 20 minutes, until the pastry is golden brown and the juices are bubbly and thick.  Allow to cool for half an hour before serving.  Serve with pouring cream, custard or ice cream.  Delicious!

I think that after all that spoiling, the Toddster will be a very happy man and in all truth, when he's happy I am happy too!

Happy Valentines Day to you all!

(My Easy Bread)

One of the consequences of there only being two of us in this house and eating most of the time is the fact that we have a difficult time using up a loaf of bread before it goes stale.   

Bake for about 10 minutes in the heated oven until the butter has melted and soaked into the rolls and the rolls are golden brown and lightly crisped and the jam is bubbling.   Allow to cool slightly before eating.  These can be stored in an airtight container for up to 3 days.

If you are looking for something just a little bit unique and special for that foodie in your life, I would highly recommend the East India Company.  You can order from a fairly extensive line of fine foods online, and they also have some retail stores that you can shop in the London area.  (Mayfair, Blue Water and Covent Garden)  You can also find their products in Selfridges, Harrods, The British  Library, Mitsukoshi, and the National Maritime Museum.  (Again all in the London area.)

Many thanks to the East India Company for sending these lovely items to me.

Note:  Although I was sent these articles to try, all opinions are my own.