Fried aubergine and egg toast

Fried aubergine and egg toast

Here is my little twist on fried eggs. And it is egg-cellent! Ridiculously tasty!
Have those for breakfast, brunch or light supper for 2.

Fried aubergine and egg toast

Serves 2

Ingredients:

brown bread, 2 slices, toasted
aubergine, 4 thick ish slices
2 large eggs
1 tsp capers
2 handfuls of green salad leaves of your choice
2-4 tbsp lemon infused rapeseed oil
salt
black pepper, freshly ground

Heat lemon infused oil in a medium sized frying pan. Fry aubergine slices for 2-3 minutes on one side than flip over and fry for further 2-3 minutes, till lightly browned. Set aside on a warm plate.

Crack eggs into a pan and fry, 2-3 minutes, until whites are set. Season with salt and pepper. If you like your eggs over-easy, flip them partway through cooking once the bottom has set.

And now time for a crafty arrangement!

Place salad leaves on the toasted bread, then warm aubergine (2 on each slice of bread) and fried egg. Scatter capers and voila!
All ready to …indulge!

Panettone Bread

Panettone Bread

Christmas and of course time for festive cakes and bakes.
Panettone bread is one of my favourite and always brings a little bit of indulgence to a Christmas breakfast and afternoon tea. And a homemade is simply scrumptious.

Panettone Bread

Ingredients:
300g white strong flour
80-100ml milk, lukewarm
40-50g caster sugar
120g butter, softened
3 eggs, at room temperature
juice out of 1 fresh orange
lemon zest
7g yeast
5g salt
60g sultanas
60g currants
60g glace cherries, halved
20-30g flaked almonds
optional: icing sugar to decorate

Also you will need panettone tin (6 inches) or tall cake tin, greased and lined with baking parchment.

In a large bowl of a free-standing mixer fitted with a dough hook place: flour, salt, yest, sugar, eggs and milk. Mix slowly for 5 minutes until you have a soft dough. Then add butted and orange juice and mix for a further 5-6 minutes. Add dried fruits and almonds and mix until all is well incorporated.

Transfer dough into well oiled bowl, cover with cling film and keep overnight in a fridge so that the dough has almost doubled in size and firmed up.

Remove from fridge and knock back the dough on well floured surface and shape into a ball. Place in a middle of a tin, cover with cling film and leave it to prove in a warm place for 2-3 hours.

Brush the top of the panettone with milk.
Preheat oven to 175ºC and bake for 20 minutes then reduce temperature to 150º and bake for further 30-40 minutes (test by inserting skewer in the middle).

Remove from a tin and leave on a wire rack to cool.
Sprinkle top with icing sugar and serve with a butter.

Bon appetit and Merry Christmas!

 

Focaccia bread with spinach & romano peppers

Focaccia bread with spinach & romano peppers w

Well. I was told that it might be tricky and I might not succeed the first time so I had my hesitations ( it took me three days to find a strength and make it …three looooong days)  but actually it turned out beautifully. Had no problems whatsoever. Fare un tentativo and enjoy!

Focaccia bread with spinach & romano peppers

Ingredients:

500 g strong white bread flour
2 tbsp olive oil
2 tsp salt
2X7g sachets dried yeast
400 ml cold water
1 tsp dried oregano
2-3 handfulls spinach, rafly chopped
red romano peppers, cut into strips
extra olive oil for drizzling
1 tsp coarse sea salt

Put the flour into large mixing bowl. Add yeast, salt, olive oil, oregano and half of the water. Mix gently with a wooden spoon. Then with your hands, knead the dough in the bowl for 5 minutes, gradually adding the remaining water. Knead the dough until smooth and elastic for another 5 minutes and then place in a lightly oiled large bowl and cover with cling film. Leave to rise in a warm place for about 1 hour or until the dough has doubled in size.

Then turn out the dough on to a lightly oiled work surface. Put few drops of olive oil also on your hands. Divide dough into two portions. Add spinach to one portion and knead the dough for 5 minutes. Then place on a lightly oiled baking sheet. Flatten to around 5cm thick oval or whatever shape you prefer.
Repeat the same with second part of the dough. And again leave in a warm place for 1 hour to rise.

Preheat the oven to 190°C (170°C fan).
Scatter and gently press in romano peppers, coarse sea salt and drizzle olive oil. Bake one of the doughs for 20-25 minutes in a middle of the oven. When cooked, drizzle with a little more olive oil. Then cook another one.

Best served warm. Bon appetit.

Darjeeling Tea Bread

Darjeeling Tea Bread

Darjeeling Tea Bread


Ingredients:

4 tsp loose darjeeling tea
300 ml hot water
175 g sultanas
200 g dark soft brown sugar or dark muscovado
1 egg, beaten
275 g self-rising flour, sifted
1/2 tsp butter

Put 4 heaped teaspoons of tea in a large mug or tea pot and pour on boiling water. Leave the tea to brew for up to 3-4 minutes.  Then separate the leaves from liquid otherwise it will get bitter. Put the sugar and sultanas in a bowl and pour over the hot tea. Stir well and leave it to stand for 1-2 hours.

Preheat oven to 150°C. Grease and line with grease-proof paper a large loaf tin (22,5cmx12,5cmx7,5cm). To sultanas and tea mixture add flour and beaten egg and gently mix all together.

Turn into the tin and bake in the centre of the oven for 1 h 40 min or until a skewer inserted into the middle comes out clean. When ready remove from tin and transfer into a wire rack and leave to cool. Serve sliced with a bit of unsalted butter. Bon appetit.