Time for this week’s WWW. And since Jon’s started his 10 day marathon, the best things we had were probably the greatest bread and butter pudding since the Supreme Bread and Butter Pudding and a hearty lentil stew.
Regal Bread And Butter Pudding.
This was basically bread and butter pudding, the cake version.
To make this you need stale bread, one savory, one sweet. We used leftover roscón and crusty rustic loaf that we’d frozen specifically to make bread and butter pudding with!
-1/2 a loaf of savory bread
-1/2 a loaf of sweet bread or cake
-4 large eggs
-10 tbsp sugar
-1/2 cup dried fruit
-1 cup milk
-chopping board and bread knife
-deep baking tray, cake or loaf tin preferably (lined, greased or non-stick)
-mixing jug and fork (for custard)
1: Slice the breads into more or less equal triangles.
2: Alternating the bread type, pack them into the tin very tightly.
3: Layer the remainder on top and compress with your hands.
4: Separate egg whites and yolks. Pour whites right over the pudding, yolks into the jug.
5: Leave the cake to soak up the egg, pouring the milk on little by little to ensure it’s soaking in.
6: Sprinkle dried fruit on top. Dust with 4tbsp sugar.
7: Bake at 160C until the sugar forms a crust on top. Cool before slicing. Lightly reheat before serving.
8: Mix the remaining sugar with the yolks and cinnamon and chill for custard.
Ours wound up with very little sign it had started out life as stale bread!
Lamb and Lentil Stew.
As you probably spied in the above photos, we have been soaking legumes in a pickles jar and using quite a lot of them lately, or at least of the ones we both tolerate. Largely because they cook quickly, fill you up well and cheaply and are pretty easy to transport and eat fast if you’re busy. This week’s best use of lentils was lamb and lentil stew.
-450g lamb mince
-300g dry lentils and split peas, soaked back to life
-1 cup stewed vegetables (celeriac, carrot, cabbage)
-1tbsp onion granules
-pot and stirring spoon
1: Place the legumes in the pot. Add boiling water and simmer until tender.
2: Add the vegetables and seasoning. Simmer.
3: Lastly, once the legumes have soaked up almost all the water, add the lamb and heat through until cooked.
So that’s what we enjoyed the most in the past week. I already have a feeling next week’s best food will include our various ice-creams, but we’ll have to have a proper taste of them to be sure!
What’s the best thing you had this week? And good tips or recipes to share?
TTFN and Happy Hunting!