Monthly Archives: August 2009

Spiced bread pudding

Looking for a healthy snack? Try this tasty twist on the traditional bread pudding.

Spiced bread Pudding

Spiced bread Pudding

Preparation time 25 minutes
Cooking time 35 minutes
Makes 16 squares
Suitable for vegetarians
Suitable for freezing

Wholemeal sliced bread 300g (11oz), cut into 2.5cm (1in) squares
Semi-skimmed milk 300ml (½pint)
Egg 1, beaten
Low fat margarine 75g (3oz)
Raisins 110g (4oz)
Sultanas 50g (2oz)
Brown sugar 110g (4oz)
Ground cinnamon 1 tbsp
Grated nutmeg 1 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Grease a rectangular sandwich tin that measures approximately 23 x 20cm (9 x 8in).

2 Place the bread and milk in a large bowl and mix together. Leave to soak for 5 minutes then add all of the remaining ingredients and mix well. Press into the sandwich tin.

3 Bake for 30–35 minutes until golden brown. Remove from the oven and leave in the tin to cool and then, when cool, turn out and cut into squares.

Cook’s tip
Replace the sultanas with other dried fruits, if you prefer – try blueberries, cranberries or cherries.

Recipe taken from the Hearty & Healthy Dairy Cookbook

Being Creative with Leftovers

I’m feeling very proud of a ‘leftovers’ culinary creation we enjoyed last night. Usually I am no good at all at impromptu cooking, but rely on my myriad of cookbooks to get me through dinner. However, no recipes for my fridge contents – a few sad looking veggies –  could be found. I decided to stir-fry the veggies – halved baby corn, halved baby courgettes, carrot batons, sliced red onions and halved mange tout – and serve them with noodles. To give them a little more taste (and a little protein), I heated 3tbsp peanut butter, a good splash of milk, 2 tsp soy sauce and ½ finely chopped chilli in the microwave, then tossed everything together.
My other half was thrilled at what he expected to be a very boring dinner. I hate to waste food and always endeavour to use everything left in the fridge/breadbin/cupboard but it isn’t always as palatable! I would love to know of any good leftovers meal ideas.
How about giving Brunchtime French toasts a try? Perfect for leftover egg, bacon and tomato.

I’m feeling very proud of a ‘leftovers’ culinary creation we enjoyed last night.

Usually I am no good at all at impromptu cooking, but rely on my myriad of cookbooks to get me through dinner.

However, no recipes for my fridge contents – a few sad looking veggies –  could be found. I decided to stir-fry the veggies – halved baby corn, halved baby courgettes, carrot batons, sliced red onions and halved mange tout – and serve them with noodles.

To give them a little more taste (and a little protein), I heated 3tbsp peanut butter, a good splash of milk, 2 tsp soy sauce and ½ finely chopped chilli in the microwave, then tossed everything together.

My other half was thrilled at what he expected to be a very boring dinner. I hate to waste food and always endeavour to use everything left in the fridge/breadbin/cupboard but it isn’t always as palatable!

Are you creative with leftovers? I would love to know of any good leftovers meal ideas.

How about giving Brunchtime French Toasts a try? Perfect for leftover egg, bacon and tomato.

Brunchtime French Toasts

Perfect for using up leftover egg, bacon and tomato. And it’s quick and easy too!

Brunchtime French Toasts

Brunchtime French Toasts

Preparation time 5 minutes
Cooking time 15 minutes
Calories per portion 645 Kcal
Fat per portion 42g
of which saturated 8.3g
Serves 1

Egg 1, beaten
Salt and freshly ground black pepper
Wholemeal bread 1 slice
Vegetable oil 2 tbsp
Lean trimmed back bacon 2 rashers, de-rinded
Field mushroom 1, wiped, peeled and sliced
Tomato 1, thickly sliced
Snipped chives to garnish

1 Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.

2 Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.

3 Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.

4 Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.

5 To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

leftover egg, bacon and tomato.
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