Montadito is Spanish for bread or toast with toppings, basically tapas on toast. These are excellent as pre-dinner nibbles or as a delectable lunch. Using fresh produce from the garden and served on lightly toasted sourdough rye bread, these four are from or inspired by the cookbook MORO easy by Sam and Sam Clarke. Pepper,…… Continue reading montadito
Tag: bread
budin de pan
This bread pudding, unlike any other I’ve encountered, is somewhere between cake and flan. Chef Brooke Siem travelled through nine countries seeking out grandmothers willing to share their stories, kitchens and recipes for her grandmother project. In Argentina she met Sofy who shared this recipe. Preheat your oven to 180ºC (350°F) and put the kettle…… Continue reading budin de pan
truffle cheese scrolls
A jar of truffle and porcini paste inspired these luxurious savoury scrolls. To make the dough combine 200g (7g) of strong bread flour with 600g (1⅓ lb) of plain white flour. Add 3 teaspoons of bread improver, 2 teaspoons of salt, 4¼ teaspoons of dry active yeast and ⅓ of a cup of finely grated…… Continue reading truffle cheese scrolls
bread with tomato
Pan con tomate is a Spanish tapa, or small portion of food, usually served at bars. Don’t be fooled by the simplicity of this recipe – it’s a flavour bomb! Thomas made these delicious morsels following this recipe from Serious Eats. Make sure you choose the best ingredients for the best result. Cut ripe, sweet…… Continue reading bread with tomato
wholemeal naan
Simple but delicious, this Indian wholemeal bread is an authentic and satisfying addition to any Indian meal. In a large mixing bowl or stand mixer, combine 2 cups of wholemeal flour, 1½ teaspoons of dry active yeast, 1 teaspoon of sugar and salt to taste. Add 2 tablespoons of yoghurt or buttermilk and knead for…… Continue reading wholemeal naan
whole grain bread
I decided to revisit my childhood with a German-style bread. It’s a heavy, satisfying and tasty bread full of grains and seeds. In a small bowl combine 2 teaspoons of dry active yeast, 6 teaspoons of sugar and 2 cups of warm water and let it sit for 5-10 minutes. Meanwhile, in a stand mixer or…… Continue reading whole grain bread
chocolate babka
A traditional Eastern European Jewish cake, Babka or Kranz is a cinnamon and/or chocolate-filled, doubled and twisted length of yeast dough typically baked in a high loaf pan. David Lebovitz had already adapted a recipe which I used, although instead of being visible on top my layers of chocolate are hidden inside. For the Babka dough mix 2 teaspoons…… Continue reading chocolate babka
sourdough
My very own home-grown sourdough is finally working! I don’t make bread every day so I’ve been cultivating my sourdough starter for quite a while. There are a myriad of recipes out there for sourdough starter but I decided to make it the old-fashioned way so I used only flour (unbleached organic) and water (spring). First you…… Continue reading sourdough
bread pudding
Made from ciabatta rolls (lots of crusts) this pudding was still wonderfully moist. Cut 5 large bread rolls or a large crusty loaf of white bread into small dice. Put them in a large bowl and soak for 1 hour in 5 cups of milk. In another bowl combine 4 large eggs, 1¾ cups of…… Continue reading bread pudding
flat bread
This Turkish flat bread called bazlama is cooked in a pan or on a griddle. Served fresh and warm, it makes a simple meal so delicious. Dissolve 7g (¼oz) active dry yeast, 2 teaspoons of white sugar and 4 teaspoons of salt in 1½ cups of warm water. Add the water and half a cup of Greek-style yogurt…… Continue reading flat bread
michelle picker cooks 