Fried Bread with Tomatoes, Basil and Parmesan Shavings

Ingredients

1 ciabatta loaf
Butter
Olive oil
1 finely chopped garlic clove
5 ripe tomatoes
1 bunch fresh basil
1-1/2 oz (50g) grated parmesan
salt as desired
pepper as desired
sugar

Method

  1. Slice the bread.
  2. Heat the butter in a frying pan and fry the bread until golden brown. Cool on absorbent paper.
  3. Heat the olive oil in the same frying pan. Add the garlic, then add the chopped tomatoes. Heat until the tomato cooks down to a confit (with the consistency of jam) and season with salt, pepper and sugar.
  4. Add fresh basil and finally stir in the parmesan.
  5. Spread on the fried bread while still warm. Top with parmesan shavings before serving.

Makes 4 servings.

Source: Mediterranean Cuisine

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Shrimp Toasts

Ingredients

6 oz peeled shrimp
1/2 in cube fresh root ginger, peeled and crushed
1 clove garlic, crushed
2 spring onions, finely chopped
2 teaspoons light soy sauce
1 teaspoon plum sauce
3 teaspoons cornstarch
1 small egg, beaten
4 teaspoons sesame seeds
4 slices thin sliced white bread, crusts removed
vegetable oil
cucumber strips and chopped spring onion, to garnish

Method

  1. Put shrimp, ginger, garlic and spring onions into a blender or food processor and process for 30 seconds to roughly chop.
  2. In a bowl, mix together soy sauce, plum sauce, cornstarch and egg. Stir in prawn mixture and sesame seeds and bind together.
  3. Spread shrimp mixture over the bread, pressing down firmly.
  4. In a frying pan, heat 3/4 in of oil. Fry the bread, prawn sides down, for 2-3 minutes until golden, pressing down well in the oil.
  5. Turn over and fry for a further 1 minute. Remove from the pan and drain on absorbent kitchen paper. Cut into fingers and serve at once, garnished with cucumber strips and chopped spring onion.

Makes 4 servings.

Source: Breakfasts and Brunches

Tomato Butter Tartine

Ingredients

Four 3/4-inch thick slices country-style bread
Extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
3 large radishes, thinly sliced
flaky salt

Tomato Butter

1 tablespoon extra-virgin olive oil
1 large tomato, cored and chopped into 1/2 to 3/4-inch chunks
1/2 teaspoon kosher (coarse) salt
8 ounces unsalted butter, softened

Method

  1. To make the tomato butter, in a large nonstick skillet (frying pan), heat the olive oil over medium-high heat. Add the tomatoes and salt, reduce the heat to medium-low, and cook, stirring and pressing on the tomatoes occasionally, until the tomatoes are thick and pasty and the liquid has evaporated, 20 to 25 minutes.
  2. Transfer the tomato paste to a plate and set aside to cool completely.
  3. Scrape the cooled tomato paste into a blender (or a medium bowl if using an immersion blender), add the butter, and blend until smooth (a few flecks of tomato skin are pretty).
  4. Transfer the butter to a large sheet of parchment paper and roll it into a 12-inch log, or pack the butter into 1 or 2 ramekins and cover with plastic wrap.
  5. Toast the bread and let the toast cool completely.
  6. To serve, spread each toast with a good amount of tomato butter, then place the radishes on top. Sprinkle with flaky salt.
  7. The remaining butter can be wrapped in plastic wrap and rolled into a log. It will last in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Makes 4 servings.

Source: Toast

Scrambled Eggs with Smoked Trout and Shiso

Ingredients

10 large eggs
4 tablespoons whole milk
3-1/2 tablespoons butter
5 slices white bread
10 oz hot smoked trout, flaked
a handful of shiso cress
a pinch of chili powder
sea salt and black pepper, to season

Method

  1. Break the eggs into a mixing bowl and beat together with the milk and some salt and pepper.
  2. Heat half of the butter in a heavy-bottomed saucepan over low heat until the bubbling subsides. Pour in the eggs and heat through, stirring occasionally, for 4-5 minutes, until they start to feel like they are in danger of catching on the base of the pan.
  3. Reduce the heat to its lowest setting and stir constantly for 3-5 minutes to make sure the eggs are not overheating on the bottom of the pan.
  4. Toast and butter the bread with the remaining butter.
  5. Take the eggs off the heat while they still look a little runny, add the trout, give them a final few stirs and divide between the pieces of toast. Scatter the shiso cress and a little chili powder over the top, then serve.

Makes 4 servings.

Source: 100 Ways with Eggs

Nigella’s Tomato-y Eggs on Toast

Ingredients

3 tablespoons extra-virgin olive oil
8 small ripe tomatoes, about 12 oz total, Campari size, or at least bigger than cherry or grape tomatoes
1 tablespoon tomato paste
pinch of salt
pinch of sugar
2 large eggs
1 oz chunk pecorino Romano cheese
2 slices sourdough bread or whole-grain bread
small handful of basil leaves (may substitute leaves stripped from a few stems of thyme)

Method

  1. Heat the oil in a large, heavy skillet over medium heat.
  2. Cut the tomatoes in half, then into bite-size chunks, then add them to the pan. Cook for five minutes, stirring occasionally; the tomatoes should start to break down, oozing their juices.
  3. Stir in the tomato paste, salt and sugar. Cook for five minutes, by which time the tomato skins should be loosening and their juices mingling with the oil.
  4. For a creamier final consistency, pick the skins out and discard them.
  5. Crack in the eggs and stir as though you were scrambling them, until they form a creamy, tomato-y mass. This should take about three minutes.
  6. Remove from the heat, or cook them for a bit longer if you like your scrambled eggs firm.
  7. Grate or crumble half the cheese over the mixture in the pan. Let this sit while you toast the bread.
  8. Place a slice of toast on each plate. Spoon half the eggs onto each one, then grate or crumble the remaining cheese over, and tear and scatter the fresh herbs on top.
  9. Serve right away.

Makes 2 servings.

Source: Simply Nigella