Delicious bread

Delicious bread

Features

    wendyr                              

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GOOD bread, a staple in our kitchens from sandwiches and quick breakfasts to light lunches and dinners. Yet sometimes we forget how delicious bread can be when used as an ingredient in a sumptuous bread pudding or a spicy appetiser.

With the availability of different types of bread to tempt us, be it sourdough, multigrain, wholegrain and our local hops bread, there is a good chance that there would be leftover bread; so, don’t throw it out, use it up in any of the following recipes!

Peppery Caribbean bruschetta

4 tomatoes, seeded and diced

4 cloves garlic minced

2 tbs chopped fresh basil, parsley and cilantro (chadon beni)

salt and freshly ground black pepper to taste

½ tsp ground chilli pepper

10 slices Italian or French bread

¼ cup extra-virgin olive oil

⅓ cup, freshly grated Parmesan cheese

In a small bowl combine tomatoes with garlic, herbs, salt and pepper and chilli pepper.

Pre- heat oven to broil.

Lightly brush bread on one side with olive oil.

Broil for 1 to 2 minutes or until crisp and browned.

Reduce heat to 425 degrees.

Turn bread slices over and spoon tomato mixture over each slice.

Sprinkle with cheese and bake for 8 to 10 minutes or until heated through.

Makes 10 servings.

Island bread pudding with caramel rum sauce

1 cup evaporated milk

1 cup milk

1 vanilla pod or

1 tsp vanilla

½ cup granulated sugar

4 eggs, beaten

1 tbs rum (optional)

2 tsp cinnamon

½ tsp nutmeg

2 butter bread or 1 large

½ cup raisins

Preheat oven to 350F

Combine both milks in a saucepan, scrape seeds from vanilla pod and add to milk, bring to a simmer.

Turn off and leave for 10 minutes.

Whisk together sugar and eggs, then whisk in warm milk, and spices.

Stir in rum.

Remove crust from bread, cut into 1-inch cubes, place in large mixing bowl, pour custard mixture over and stir gently.

Stir in raisins.

Turn into a well-greased glass baking dish, about 12×8 inches.

Bake for 40 minutes until firm and golden.

Serve warm with caramel rum sauce

Serves 10

Caramel rum sauce

Melt one cup brown sugar in a heavy saucepan and cook until sauce turns deep amber in colour.

Carefully add one cup evaporated milk or light cream, stir and cook on a low heat until smooth and thick.

Stir in one quarter cup dark rum.

Makes 1½ cups

Oriental shrimp toasts with water chestnuts and mushrooms

6 water chestnuts

1 tbs parsley

1 tsp minced garlic

1 tbs chopped ginger

2 black Chinese mushrooms, soaked in hot water for 30 minutes

1 tsp sesame oil

2 tsp Chinese chilli sauce

2 egg whites

1 tbs cornstarch

1 lb shrimp, peeled and deveined

1 tsp salt

Vegetable oil for frying

6 slices white bread, lightly toasted.

In a food processor process all ingredients except bread to a paste-like consistency.

Trim crusts from bread.

Paste bread with filling to about 1½-inch thickness.

Cut into squares or triangles.

Heat oil in a large frying pan, fry toasts until golden on both sides, drain and serve with soy sauce or plum sauce.

Makes 24 pieces

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