Month: May 2019

This oat dish is similar to creamy polenta. Bacon adds smokiness, onion deepens the flavor, adding both a touch of natural sweetness as well as savory notes, and sharp cheddar adds complexity. A fried egg with runny yolk is the perfect topper.

1 tablespoon olive oil
2 slices bacon, diced
1/2 small onion, diced
1/3 cup rolled oats
2/3 cup water
1 pinch sea salt
1 pinch black pepper, plus more to taste
50g cheddar, diced
1 fried egg

Heat oil in a small saucepan over medium heat. Add bacon and cook until crisp, about 2 to 3 minutes, stirring occasionally. Transfer bacon to a small bowl and set aside.

Add onion to oil and cook, stirring occasionally, until softened and just starting to turn brown, about 3 minutes. Stir in oats, water, salt, and pepper. Bring to a boil, then turn heat to low and simmer until oats are tender, about 5 minutes. Turn off heat and stir in bacon and cheese. Transfer to a bowl and top with fried egg and more black pepper, if desired.

1 large round loaf sourdough bread
10 slices cheddar cheese
18 large eggs
2 tsp salt
2 tsp pepper
1 cup bacon, cooked, chopped (225 g)
1 cup shredded cheese blend (100 g)
1 cup spinach, cooked (150 g)
1 small onion, chopped
2 cups heavy cream (480 mL)
1 cup cherry tomatoes, halved (200 g)
mixed greens salad, for serving

Preheat the oven to 350F/180C. Line baking sheet with aluminum foil and place a sheet of parchment paper over the foil.

With a serrated knife, cut off the top half-inch (1 cm) of the sourdough loaf. Cut around the edge of the bread, then use your fingers to remove the center and set aside for later.

Line the inside of the bread bowl with the sliced cheddar cheese.

Place the bread bowl on the baking sheet and wrap the outside with the parchment and foil.

Bake for 8 minutes, or until the cheese is melted.

In a large bowl, combine the eggs, salt, pepper, bacon, shredded cheese blend, spinach, onion, and heavy cream. Whisk until smooth, then add the cherry tomatoes. Pour the egg mixture into the bread bowl, leaving a half-inch (1 cm) of space at the top. Cover the bread bowl with foil.

Bake for 1 hour and 40 minutes, or until the center of the quiche has set

Let cool for at least 30 minutes before slicing. Serve with a mixed green salad.

Ingredients
(for 2 servings)

2 medium jacket potatoes
4 tablespoons butter, melted
1 cup grated parmesan cheese, plus more for serving (100 g)
1/2 tsp black pepper
1 tbsp onion powder
1 tbsp paprika
1 tsp salt
2 wooden skewers

Preheat the oven to 325F/160C.

Microwave the potatoes for 1-1.5 minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.

Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.

In a medium bowl, combine the Parmesan cheese, pepper, onion powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.

Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan. Let cool for 5 minutes before serving.

Ingredients
500ml pot ready-made chilled custard (look for one with real vanilla)
100g dark chocolate, broken into pieces
400g shop-bought chocolate brownies
3 tbsp coffee
100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies
121g bag Maltesers
500ml double cream
25g icing sugar

Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.

Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.

Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you’re ready to serve.

To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

500 g bread flour
0.75 tsp salt
7g (1 packet) yeast
1 tbsp sugar
60 g butter, melted
300ml milk, lukewarm

glaze:
1 egg yolk
1 tbsp milk

Mix all bread together with a spatula. Knead on floured surface for 10 minutes. Roll into ball and let rise for 1.5h at room temperature in a bowl covered with a damp cloth.

Cut dough in 3 equal parts and stretch out into 50cm length. Braid.

Place bread on a baking sheet covered with parchment paper. Glaze with egg yolk and milk mixture.

Leave to proof another 30 minutes. Glaze again and bake for 30 minutes in oven preheated to 200C.

Tap the bottom of the bread. A firm hollow noise means the bake is good.

Alternatives:
– add 0.5 tsp salt and 200g grilled lardons.
– use 400g spelt flour and 100g white bread flour

In this case, Bean wanted some mini-tresses so it was still a bit of a work in progress. Next time I’ll just do a plain big one.