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Friday, 24 July 2015

Garlic Bread and Tomato Bake

You know how it is on a Saturday when you haven't really planned what to eat for lunch?  Then suddenly you find that everyone is at home and looking expectantly for you to come up with something tasty for them to enjoy.

Well that's what happened to me last Saturday.  What could I make? What did I have in the larder and fridge?

Garlic Bread and Tomato Bake
Serves 4

 A single garlic baguette
6 tomatoes
4 eggs
100 ml milk
2 tbsp red pesto
75g grated cheddar
freshly ground pepper
A few basil leaves (optional)


  1. Pre - heat the oven to 180C
  2. Slice up the garlic bread and place in a buttered oven proof dish.
  3. Thickly slice the tomatoes and layer over the bread.
  4. Cover with 2 tablespoons of pesto.
  5. Beat the eggs and add the milk, pour it over the bread and tomatoes.
  6. Season with freshly ground pepper and cover with the grated cheese. 
  7. Bake for 20-25 minutes or until risen and golden.
  8. Tear up a few basil leaves and scatter over the top.
  9. Serve with salad.
This is the ideal dish for the No Waste Food Challenge run by Elizabeth's Kitchen.





And of course Credit Crunch Munch as this is a thrifty dish which will fill up the family at very little cost.   Credit Crunch Munch is run by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All

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posted by Janice @ 19:45 24 Comments

Saturday, 7 January 2012

Stollen Bread Pudding


Are you still eating leftovers?  We seem to have a lot of cakes, cookies, biscuits and chocolates left.  My SIL brought a large Stollen down at Christmas and although half of it had gone, there was still a big piece left and it was beginning to dry up, so I decided to make it into dessert.

I buttered the oven dish, sliced the Stollen and laid it into the dish added a few spoonfuls of apricot jam (left over from marzipanning the Christmas Cake), beat together 3 eggs and about 1/2 pint of milk and poured it over the Stollen.  I didn't add any sugar to the mixture as I would with plain bread, the Stollen was quite sweet enough.

I know I'm a day late, but I am entering this for Frugal Food Fridays 
run by Helen at Fuss Free Flavours.


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posted by Janice @ 20:33 13 Comments

Monday, 2 May 2011

Rhubarb & Ginger Bread and Butter Pudding

I'm still a little obsessed by Rachel Allen's 'Home Cooking' and checked to see what she had done with rhubarb.  If you have been following my blog you will know that at this time of year I have an excess of rhubarb and I'm always looking for ways to use it.

Anyway, back to Rachel and her Home Cooking,  I liked the sound of this Rhubarb and Ginger Bread and Butter Pudding.  It is almost summer, but there is still a cool wind blowing and some frost in the morning, so a nice warm pud is most welcome.

Rhubarb and ginger bread and butter pudding

450g (1lb) rhubarb, cut into 1 cm (1/2in) slices
2tsp finely grated root ginger
150g (5oz) caster sugar
50g (2oz) butter, softened
12 slices of white bread, crusts removed
350ml (12fl oz) single cream
350ml (12fl oz) milk
2 tsp finely grated root ginger
4 eggs
pinch of salt
2 tbsp granulated sugar
Icing sugar for dusting

25cm/10in square oven proof dish or similar-sized dish

1. Scatter the rhubarb in a bowl and sprinkle with the grated ginger and half the caster sugar. Toss together and then leave to sit for about 30 minutes to soften a little.

2. Preheat the oven to 180C/350F.  Gas mark 4.  Butter the bread and arrange four slices, buttered side down, in the ovenproof dish.  Scatter over half of the prepared rhubarb and top with four more slices of bread, again buttered side down.  Repeat with the remaining rhubarb mixture and bread.

3. Place the cream, milk and grated ginger in a saucepan and bring just to the boil. While this is coming to the boil, whisk the eggs, salt and remaining caster sugar in a bowl. Continuing to whisk, pour the hot liquid into the egg mixture until well mixed. Slowly pour this custard over the bread and leave to soak for 10 minutes.  Sprinkle the granulated sugar over the top.

4. Rachel says to place the dish into a deep-sided baking tray and create a bain-marie with boiling water coming half way up the sides of the dish.  I didn't do this,  I don't like soggy mushy bread and butter pudding,  I like crispy topped, crunchy pud.  So I dispensed with the bain-marie and just put the pudding on the shelf in the oven and baked for 45-50 minutes until it felt just set in the centre.

Remove from the oven and serve warm with a light dusting of icing sugar (I didn't bother) and I served mine with custard, but Rachel recommends lightly whipped cream.

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posted by Janice @ 18:36 9 Comments

Monday, 28 February 2011

Hot Cross Bun and Butter Pudding

 

Hot Cross Buns are everywhere in the shops just now, even though it is nearly a month until Easter.  This is an easy warming dessert made with these spiced and fruited bread buns and if you have children or teenagers to feed, it fills them up!  It also features one of the Total 0% Yogurt Split Pots, this time it's the one with the honey.

Hot Cross Bun & Butter Pudding
This pudding serves 3-4 people

1 Hot Cross Bun
10g butter
2 eggs
100ml milk
1 tbsp soft brown sugar
1 Total 0% Greek Yogurt Split Pot (Honey)

Grease a small deep heatproof dish with a little of the butter.  Split the bun and spread each half with the remaining butter.  Slice the bun into small squares and place in the dish. Drizzle over the honey.


Beat the eggs, sugar, milk and yogurt together and pour over the pieces of bun.

 

Leave for an hour to soak, then pre-heat the oven to 170C and bake in the oven for about 30 minutes until risen and golden.
I served this with icecream, but you could eat it as it is, with custard, cream or more yogurt.

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posted by Janice @ 21:11 7 Comments