Savoury Bread Pudding

Tags

baked, bread, breakfast, eggs, food

It’s all about the summer “ferias” ~ fairs and “fiestas” ~ parties here at the moment and Bilbao is full of street parties, outdoor concerts, parades and fireworks every night for 10 days during this “Semana Grande” ~ the big week.

It was also a public holiday last Friday and I decided that I wanted to prepare a cooked breakfast for us as I’m usually a slice of toast kind of person when I’m on my own and that morning my husband suggested we have French Toast. I wasn’t too keen on the idea and wanted something slightly different but with bread and eggs included, so I decided to whip up this easy Savoury Bread Pudding with the day old bread we had…

Ingredients
• Eggs (beaten)
• any kind of bread you may have (roughly chopped)
• Mixed dried herbs
• Spinach
• Cherry tomatoes (halved)
• a little milk/evaporated milk
• salt & cracked black pepper to taste
• Cheese (optional)
• Extra virgin olive oil

Method
1. Pre heat oven to 150 degrees celcius.
2. Place the chopped bread in an ovenproof dish and set aside.
3. In a bowl, beat the eggs and into that, add the milk, herbs, salt & pepper and spinach. Combine well and pour over the bread making sure it is completely coated.
4. Add grated cheese and place the halved cherry tomatoes onto it. Drizzle with a little olive oil and bake in the oven till golden and risen.

Once ready, leave to cool for 5 mins and serve warm…

A warm hearty breakfast packed with flavours and kept us so full that we had a really late lunch!

Next time I’ll try it out with more veg like mushrooms and other herbs! Countless ways to make this! Enjoy!

What’s your favourite cooked breakfast?😊💕

A Rainbow On My Plate

Tags

fast food, fish, food, healthy, rainbow, salad, salmon

I have been quite picky with what I want to eat lately…well, not exactly picky but more of a loss of appetite during the day and I’ve also been too lazy to cook anything that takes too much of my time.

So for lunch yesterday, I plated up… A rainbow!

Smoked Salmon on toast, topped with raw spinach, baby romaine lettuce, cherry tomatoes, capers, sweetcorn, red onions and drizzled with extra virgin olive oil & lemon.

Season with a little sea salt & cracked black pepper and there you have it…a beautiful rainbow of food prepared in less than 10 minutes!!!

This is my idea of fast food!

What’s your favourite fast food?

Happy no cooking needed!😊💕

Kuih Tart Nenas (Pineapple Tarts)

Tags

asian, eid, food, malay, sweets, tradition

I have been meaning to post the recipe for these delightful sweet that is usually served at Eid in every Malay household. Eid is just not Eid without them despite how time consuming they are to make. I remember as a child, my aunt would make hundreds of them and she would start making them at least a week before Eid. My cousins and I would help her fill the tarts with the pineapple jam while listening to Eid songs. Fond memories I’ll cherish forever!

So this year seeing as it was just my husband and I, I decided, for the first time in my life to make the tarts…but…did I make them a week before Eid? Nope. It was all a last minute decision, I made them the day BEFORE Eid!!😑 It was not a good idea at the time seeing as I didn’t have the proper cutters for them…so I ended up using my Churro maker by using the flat jaggy nozzle! With the help of my husband piping the pastry and me rolling the jam into the pastry, we succeeded!

Ingredients
for the pineapple jam…
• 2 fresh pineapples
• 1 and a half cup caster sugar
• Cinnamon stick

Method
1. Cut the pineapples but leave out the core. Make sure you don’t have any of the black bits from the skin left on the pineapple. Carve them out.
2. Grate the pineapples in a large bowl.

3. Now, separate the juice by using a sieve. Set the juice aside for now as you will need it while making the jam.

4. Place the grated pineapples along with the sugar and cinnamon stick in a saucepan and cook on a high heat. Stirring continously.

5. Once you see it bubbling, add some of the juice little by little and cook till it evaporates and the pineapples are all sticky.

6. The pineapple jam should be left to cool completely so best to make it the day before you’re making the pineapple tarts.

Ingredients
for the pastry…
• 250gms salted butter
• 50gms icing sugar
• 350 plain flour
• 50gms corn flour
• 2 egg yolks

Method
1. In a bowl, beat the butter and sugar, add the egg yolks and continue to whisk till thoroughly combined.
2. Slowly add the 2 flours and mix till you get a dough texture.

Now lets start putting things together!!

1. Before we begin, and to make things a tad easier…roll the jam into oval shapes so they are ready to be rolled into the pastry. This is a sticky, messy process!!!

2. Place the dough in a piping bag using a flat nozzle and pipe long strips on greaseproof paper.
3. Place a jam roll and gently roll the pastry. You should get about 2 or 3 tarts in one long strip.

4. Continue this process and place the tarts on a baking tray. Brush with egg wash and bake for 20 mins or until golden in a pre heated oven at 150 degrees C.

5. Once ready, leave to cool on a wire rack before storing them in an air tight container.

Now, with the size I made, I got about 100 mini Pineapple Tarts! Lol! So feel free to make them bigger as mine are tiny bite sized!

They go perfectly with a cup of tea!

Traditionally, they are flower shaped as you can see from the photo below courtesy of my mum’s good friend…

…but because I do not have the proper cutter, I did it the rolled way instead without any difference in the taste.

I hope you will give it a try if you have the time and get a wee taste of what Eid is like in Singapore & Malaysia! Despite how painstakingly time consuming it was to make them, it was totally worth the effort!💛

Have a fabulous weekend ahead!