Cowboy’s Buns

Ingredients

6 crusty white rolls
1/4 cup butter, melted
8 oz Dutch pork smoked sausage
1 small onion, finely chopped
7 oz can baked beans
watercress sprigs, to garnish

Method

  1. Preheat the oven to 200°C (400°F).
  2. Cut tops off rolls and set aside. Hollow out centres of rolls, leaving a thin wall of bread. Brush insides of rolls with 9 teaspoons of the butter.
  3. Wrap foil around each roll, leaving the top open. Place on a baking sheet and put in the oven for 10 minutes to heat through.
  4. Simmer the sausage in boiling water for 10 minutes.
  5. Fry the onion in the remaining butter until slightly softened and transparent.
  6. Cut the sausage into thin slices and stir into the onion. Add the beans and heat through.
  7. Remove the foil from the rolls, then spoon in the sausage mixture. Replace the bread tops and return to the oven for a further 2-3 minutes.
  8. Garnish with sprigs of watercress and serve at once.

Makes 6 servings.

Source: The Book of Breakfasts and Brunches


Today’s Comic

Goat Cheese Toast

Ingredients

12 thin baguette slices, preferably a little stale
extra-virgin olive oil
3-4 ounces slightly aged (i.e. with a light crust) goat cheese such as Lezay, sliced about 1/2-inch thick and cut into pieces to fit the baguette slices
about 1/4 teaspoon ground cumin
1/2 teaspoon thyme
1/4-1/2 teaspoon paprika
about 1/8 teaspoon ground coriander
2 cloves garlic, chopped
1-2 tablespoons chopped fresh cilantro

Method

  1. Preheat broiler.
  2. Brush the baguette slices with olive oil, arrange in a single layer on a baking sheet, and lightly toast under the broiler on each side.
  3. Top the toasted baguette slices with the cheese, then sprinkle with the cumin, thyme, paprika, coriander, and chopped garlic.
  4. Drizzle with olive oil and broil until the cheese melts slightly, and browns in spots.
  5. Sprinkle with the cilantro and serve right away.

Makes 4 servings.

Source: Grilled Cheese


Today’s Comic

Irish-style Smoked Salmon and Spinach Frittata

Ingredients

2 tablespoons vegetable oil, divided
1 medium red onion, diced
1 clove garlic, minced
6 ounces baby spinach
10 eggs
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces smoked salmon, chopped
4 ounces Dubliner cheese, cut into 1/4-inch cubes

Method

  1. Position oven rack in upper-middle position. Preheat broiler.
  2. Heat 1 tablespoon oil in large ovenproof nonstick skillet. Add onion; cook 7 to 8 minutes or until softened, stirring occasionally.
  3. Add garlic. Cook and stir 1 minute.
  4. Add spinach. Cook and stir 3 minutes or until just wilted.
  5. Transfer mixture to small bowl.
  6. Whisk eggs, dill, salt and pepper in large bowl until blended. Stir in salmon, cheese and spinach mixture.
  7. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add egg mixture. Cook about 3 minutes, stirring gently to form large curds.
  8. Cook undisturbed 5 minutes or until eggs are just beginning to set.
  9. Transfer skillet to oven. Broil 2 to 3 minutes or until frittata is puffed, set and lightly browned. Let stand 5 minutes.
  10. Carefully slide frittata onto large plate or cutting board. Cut into wedges and serve.

Makes 6 ot 8 servings.

Source: Irish Cooking Bible


Today’s Comic

Seedy Bread with Almond Butter and Pear

Ingredients

1-1/2 cups rolled oat
1-1/2 cups quinoa flakes
1 cup sunflower seeds
1 cup pepitas (pumpkin seeds)
2/3 cup flaxseeds
1/2 cup white chia seeds
1/2 cup coarsely chopped almond kernels
1/2 cup coarsely chopped hazelnuts
1/2 cup psyllium husks
2 tsp sea salt flakes
3-1/2 cups warm water
2 tbsp raw honey
2/3 cup coconut oil, melted
1/4 cup almond butter
1 medium Packham pear, sliced thinly
1 tbsp olive oil

Method

  1. Grease a 1.5-litre (6-cup), 5-1/2-inch x 9-1/2-inch loaf pan. Line the base and two long sides with baking paper, extending the paper over the edge.
  2. Place dry ingredients in a large bowl. Place the water, honey and coconut oil in a large jug; stir until dissolved. Pour over dry ingredients and stir to combine. (The mixture will be firm, if it is too stiff add extra tablespoons of water, one at a time.)
  3. Spoon seed mixture into pan. Shape with your hands into a loaf shape. Cover surface with plastic wrap. Stand at room temperature for 2 hours to allow ingredients to absorb the liquid and set the bread into shape.
  4. Preheat oven 200°C/400°F.
  5. Bake bread for 30 minutes.
  6. Invert bread onto a wire rack on an oven tray and peel away lining paper. Return bread to oven on tray. Bake a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Leave 3 hours or until completely cool before slicing.
  7. To serve, spread 4 slices of bread with almond butter, top with pear slices. Drizzle with olive oil. Divide between two serving plates.

Makes 2 servings.

Source: Everyday Power Foods


Today’s Comic

Banana Buckwheat Pancakes

Ingredients

3/4 cup buckwheat flour
3/4 cup white spelt flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup mashed banana (about 3 bananas)
1 egg
1/4 cup maple syrup, plus extra to serve
3/4 cup milk
unsalted butter, to grease the pan
store-bought vanilla bean yoghurt, to serve
extra banana, sliced, to serve

Method

  1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine.
  2. Add the banana, egg, maple syrup and milk and whisk until smooth.
  3. Heat a little of the butter in a non-stick frying pan over medium heat. Add 1/3 cup of the batter to the pan and cook for 2-3 minutes each side or until golden. Set aside and keep warm.
  4. Repeat with the butter and remaining batter.
  5. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve.

Makes 4 servings.

Source: A Fresher Approach to Eating


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