WWW. Regal Bread and Butter Pudding. Lentil Lamb.

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.

bbp1

bbp2

To make this you need stale bread, one savory, one sweet. We used leftover rosc√≥n and crusty rustic loaf that we’d frozen specifically to make bread and butter pudding with!

Ingredients:

-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

-1tsp cinnamon

Utensils:

-chopping board and bread knife

-deep baking tray, cake or loaf tin preferably (lined, greased or non-stick)

-mixing jug and fork (for custard)

Recipe:

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.

bbp3

Ours wound up with very little sign it had started out life as stale bread!

bbp4

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.

Ingredients:

-450g lamb mince

-300g dry lentils and split peas, soaked back to life

-1 cup stewed vegetables (celeriac, carrot, cabbage)

-1tbsp onion granules

-1tbsp salt

-1tbsp pepper

Utensils:

-pot and stirring spoon

Recipe:

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!

WWW. Pepper Salmon and Bacon, Autumn Veg, Pumpkin Cake.

20141105_130241

Grilled Pepper Salmon and Bacon.

Ingredients:

-2 salmon filets

-100g/3.5oz bacon

-3tsp pepper

-a squeeze of lemon

Utensils:

-baking tray

Recipe:

1: Rub both sides of the salmon and bacon with pepper. I used a slab of bacon, but if you’re using sliced bacon you only need to pepper one side.

2: Place on a low heat under the grill until cooked-through and crisp on top.

3: Serve with lemon.

Autumn Veg Mix.

Ingredients:

-150g/5.3oz butternut squash

-100g/3.5oz pumpkin

-50-100g/0.5-3.5oz broccoli

-100-200g/3.5-7oz peas

-50g/0.5oz bean sprouts

-2 chillies

-the fat from the salmon and bacon

Utensils:

-chopping board and knife

-small pot

Recipe:

1: Chop the squash, pumpkin and broccoli.

2: Put on to boil in the pot with the chillies.

3: When the squash and pumpkin are tender, add the peas and beansprouts.

4: Boil until everything is tender.

5: Drizzle with salmon and bacon fat and a little onion powder.

20141103_131145

Pumpkin Cake.

Ours had A LOT of seeds, so maybe remove some if your pumpkin paste is too seeded.

Ingredients:

-the fibrous centre and seeds from 2 large pumpkins

-250g/8.8oz flour (self-raising or with agents)

-2tsp cinnamon

-5tbsp sugar

Utensils:

-scissors

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Cut up the pumpkin. Remove excess seeds.

2: Mash with sugar and cinnamon.

3: Mix in the flour. Add water as needed.

4: Pour into the tray.

5: Bake at 200C/390F for 35min.