This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made. Use apricot jam or regular orange marmalade if ginger's not your thing. For US cup measures, use the toggle at the top of the ingredients list.
These easy Gluten Free Welsh Cakes, also known as Pice ar y maen or Bakestones are the perfect treat for St David's Day. They're great for making with kids - serve them warm with lashings of butter.
(See video below) Coco bread is Jamaica's version of sweet, fluffy, buttery yeast rolls with a unique folded construction that makes them perfect for sandwiches. The folds can be opened to hold your favorite sandwich filling. Coco bread is also just plain delicious any way you serve it. Recipe adapted from Rockhouse Hotel chef Warren Rowe's recipe.
This traditional Easter Greek Bread called Tsoureki is slightly sweet, soft and tasty. It is perfect on its own or with a slather of butter, and it makes a nice addition to your gathering table.
Traditional Polish paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.
No need to use the oven to make these little sticky bread and butter puddings – get your frying pan out instead! A quicker way to make them, too. These bread and butter puddings are delicious desserts with different combinations of dried fruits and marmalade, honey or jam and can also make a wonderful brunch with the addition of bacon and a drizzle of maple syrup.
These easy Gluten Free Welsh Cakes, also known as Pice ar y maen or Bakestones are the perfect treat for St David's Day. They're great for making with kids - serve them warm with lashings of butter.
Hi, Everyone! I'm so excited to share this recipe for traditional Czech "buchty" (sweet filled buns) with you today! Every time I get a little homesick and miss Prague, I know that cooking or baking something that reminds me of home will cheer me up! These sweet buns are one of my favorites, and just
I recommend eating one of these for breakfast with lots of unsalted butter, which gives all the sweetness I need, but if you want a sweeter bun, add 50ml runny honey along with the yogurt and egg. Like any soda bread, these buns are as good eaten with a slice of cheese, as they are with butter and jam, and the slightly more exotic scent of the fennel seeds and the bursts of tart flavour from the cranberries, don't stop these from having the cosiness of a — perhaps fictional — Irish parlour. And while they are not something I would knock up for an everyday breakfast, when I've got time on my hands I love to get said hands working a dough to conjure up a batch of these. A cursory glance at the recipe will show you how gratifyingly easy they are to make. For US cup measures, use the toggle at the top of the ingredients list.
We've been keeping so busy with Easter, Earth Day, building a chicken coop, and the arrival of spring to the back yard, that I hadn't given ...
Crepes are not the prerogative of the Hungarians, one cannot but notice that Hungarian crepes – Palacsinta, are a savory dessert. This is...
Finnish Cardamom Pulla Bread - A light and delicious loaf of Finnish cardamom bread! This cardamom bread dough braided into a beautiful loaf and topped with a cardamom wash and almonds. Perfect topped with butter or jam for Easter breakfast or weekend brunch!
This dessert is also a terrific breakfast topped with maple syrup.Beautiful DessertsMore Brunch Ideas...
Here are some classic German breakfast recipes loaded with ingredients and flavors. Some of them even work great as a lunch or supper. So pick your favorite one and give it a shot!
Just don't call it compound butter.
We serve these small, light pancakes with butter, jam and cream for morning or afternoon tea. Preparation time: about 10 minutes (excludes c...
My background, Slovakian (Czechoslovakia at the time) on my Mother's side and Northern Serbian (Yugoslavia at that time) on my Father's side, has influenced the way I've eaten since birth. I grew up eating certain things, certain ways, and those have stayed the same all my life, where possible. Due to constant warring through the centuries, these eastern European countries have been overrun repeatedly and have changed hands, so to speak, ethnicities overlapping and influencing. So it is that many of the recipes that come down from both parents sometimes almost overlap. My Mom and Dad both made what their parents called Chicken Paprikash, though the styles were quite different. My paternal grandmother made strudel filled with poppyseeds, or nuts, and sometimes other things, while my maternal grandmother, instead of the very fine and delicate strudel dough, made Slovak Rolls, an enriched bread-like dough that was filled with poppyseeds, or nuts. Similar, but different. Sometimes, like with the "paprikash," the name of the dish overlaps, and sometimes the dish is just very similar but called differently. In this blog, I want to set out a couple of recipes from my North Serbian Grandmother: Machanka (or Tomato Gravy) and Kifli, little flaky fruit filled Christmas pastries), plus two filling varieties. Grandma Hromish Firstly, a little bit about my North Serbian Grandma Hromish. Grandma was married in Kucur, Bačka, Vojvodina at age 15, yet still brought her knowledge of cooking and baking with her. Her pastries were legend; flaky Kifli, nut pita, strudels (that I sadly, have not learned to make) of many varieties and others I have no access to at this late date. She arrived in the US with her first two children in the early years of the 1900s. Grandpa arrived a bit earlier than Grandma. They settled eventually in Ohio, around Celina, and farmed. Grandpa died before I reached two years of age, so I never knew him, but I know they had chickens and eggs and grew vegetables, something my Dad always loved doing. My father was born in Celina, the first of their children born in the U.S. From Grandma I learned to love saffron, as her house smelled of saffron most Sundays as we went to her house for dinner. Soup simmering on the stove, lovely golden from the saffron, with beef or chicken simmering away. She always made homemade noodles and those were always a treat. After serving the soup and noodles, she would Serve the meat from the soup, with more noodles and machanka. I am fairly certain that the word "machanka was actually spelled mačanka; the little mark above the "c" making the sound of "ch," as with the District mentioned above: Bačka. I grew up eating machanka often. It is a sweet sour kind of tomato gravy, eaten with the meat that had been cooked in the soup. This was standard. Later on, as the internet took off, I tried to find any kind of reference to machanka, and the only thing I ever found was a brown gravy, and certainly not Grandma's version. I finally fond only one reference to a tomato based gravy years later. This is similar to that machanka my Grandma made. In flavor, it fits with my memory, though I cannot say how authentic it is. Machanka with chicken and noodles Machanka Makes about 2½ cups 2 tablespoons bacon grease 2 tablespoons all-purpose flour 1 can (6 ounces) tomato paste 2 cups water 1 tablespoon white vinegar 1 tablespoon sugar ½ teaspoon salt freshly ground pepper, to taste In a skillet heated over medium heat, melt the bacon grease and add in the flour, stirring until it is bubbly, figure 1. Off heat, add in the tomato paste (my mom used a large jar of tomato juice rather than the tomato paste and water), figure 2, and stir, mixing thoroughly with the roux, figure 3. Slowly, stir in the water until the whole mixture is smooth, figure 4, and set over the heat to cook until boiling and allow it to cook, stirring constantly until the mixture is thickened and bubbling. Add in the vinegar, sugar and salt, and as much pepper as you choose. Cook for another few minutes to ensure all the raw flour is cooked through, figure 5. Serve over boiled beef or chicken and noodles. Making Machanka ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kifli I remember these mostly at Christmas, though I know Grandma made them for other special occasions also. They are best if made using fillings made from scratch, as the fillings stay put. If using store bought fillings, they tend to run out. I have two filling recipes below. Makes about 100 little pastries Kifli with Prune or Apricot Filling 1½ tsp instant dry yeast (½ pkt) 3 cups flour ¼ pound lard ¼ pound unsalted butter 1 egg, whisked ¼ cup whipping cream, or heavy whipping cream ¼ cup evaporated milk ½ cup Poppy seed filling, Prune “Lekvar" or Apricot fillings are common Confectioner's Sugar, for rolling and sprinkling Mix instant dried yeast into flour. Work in the lard and butter as for pie dough. Add egg and cream and work with hands just until the dough pulls from sides of the bowl. Do not over mix. Sprinkle your work area with powdered sugar and roll out a portion of the dough. Cut dough into 3-inch squares. Fill these small squares or circles by placing ¾ teaspoon of filling of your choice in the center. Bring up opposing corners, dampen the edge with milk or cream and pinch together, then fold the pinched piece over to ensure they stay closed while baking. Bake on parchment lined cookie sheets for 15 to 18 minutes at 375 degrees. Bottoms will be golden and tops will just start to become golden color. Remove from oven, place on a rack to cool and sprinkle with more confectioner's sugar just before serving. Prune Butter or "Lekvar" Prune Butter or Lekvar Makes approximately 1½ cups 1½ cups pitted prunes ⅔ cup water 1 teaspoon grated lemon zest 3 tablespoons lemon juice ⅓ cup brown sugar Place all ingredients into a saucepan and bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes, until most of the water has evaporated. Cool slightly; pour into a food processor. Process until just smooth. Store any unused portions in the refrigerator. Apricot Filling Apricot Filling Makes approximately 1½ cups 1½ cups dried apricots (pitted) ⅔ cup water 1 teaspoon grated lemon zest 3 tablespoons lime juice ⅓ cup granulated sugar Place all ingredients into a saucepan and bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes, until most of the water has evaporated. Cool slightly; pour into a food processor. Process until just smooth. Store any unused portions in the refrigerator. My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
Damper - a traditional Australian soda bread.
Mannapuuro (semolina porridge) is the kind of comfort food your grandma would make you. It is served hot with cold mustikkasoppa (blueberry soup) on top. Mustikkasoppa comes in a carton, like juice, but it's much thicker.
Try out this fun bread recipe --the taste is so fresh and delicious; it's much better than store-bought!
A classic egg and butter-rich Brioche Bread made with a whole stick of butter in each loaf! Chef Eddy's enriched dough is soft, lightly sweet, and extra tender. Brioche pairs well with both sweet and savory dishes, so use it for French Toast, top it with an over-easy egg, or slather it in butter and jam. You really can't go wrong. Chef Eddy's professional tip when making Brioche is to use a thermometer. A thermometer removes the fear of working with yeast and sets you up for success.
These morgenboller are tasty and filling, and will brighten up any morning. Eat them with butter, cheese, jam, Nutella, or whatever you like - you could even try the controversial Scandinavian topping of cheese and jam together!
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: with something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. For US cup measures, use the toggle at the top of the ingredients list.
Potato scones, or tattie scones as they are referred to in Scotland, are typically served as part of a cooked Scottish breakfast but can be enjoyed anytime of the day.
I found myself with half a loaf of stale white bread this week. I had bought it to make sandwiches with the other day and it didn't get all used up. I don't like waste so I thought I would make one
As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case. For US cup measures, use the toggle at the top of the ingredients list.
Delia Smith's Victoria Sponge is made with unsalted butter, caster sugar, eggs, self-raising flour, and optional vanilla extract, filled with jam and whipped cream. It serves 6 and takes about 45 minutes to prepare and bake.
Buchteln, or Rohrnudeln are a much loved German recipe for sweet dumplings made from yeast dough, stuffed with fruit or jam, brushed in lots of butter and then baked. They are incredibly moreish and can be filled basically with whatever you like - I like plums, apricots or cherries.
Pandesal is the quintessential bread roll of the Philippines. The slightly sweet bread is soft and fluffy. It's best enjoyed with salty cheese or peanut butter.
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah.
A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... “Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life.” Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.
Brioche Rolls. The classic French sweet bread prepared as rolls that are perfect to serve with many meals or on their own with butter and your favourite jam for brunch.
Monay, also known as Pan de Monja, is a classic Filipino bread with a slightly sweet taste and dense texture. Delicious for breakfast or as a midday snack with jam or butter!
This is really an old-fashioned bread and butter pudding with a fragrant flourish. You can get ready-sliced long brioche loaves, which makes life simpler, but if you need to get out a bread knife yourself, just try to slice thinly. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Finnish Cardamom Pulla Bread - A light and delicious loaf of Finnish cardamom bread! This cardamom bread dough braided into a beautiful loaf and topped with a cardamom wash and almonds. Perfect topped with butter or jam for Easter breakfast or weekend brunch!
Remember Nan’s old fashioned bread and butter pudding? What about jam roly poly or golden syrup dumplings? These nostalgic recipes are perfect to make when you have time on your hands. Plus, as the weather cools, they’ll warm up your belly, too!
Use tangy raspberries to add colour and flavour to the ultimate comfort food dessert.
