Category Archives: Bread
As the year comes to an end we are get lazier to stick to a healthy eating program and I’m finding myself craving all kinds of unhealthy foods…in my case pizza, because I LOVE pizza!!!
This innocent little Tuna melt have the perfect crispy bread base, with a good portion of protein from the tuna, plus it’s hot and gooey with melted cheese, sounds like pizza to me! But, this Tuna melts contain fewer calories than your pizza slice and the rye bread is much healthier than the white wheat flour base of a pizza.
I deliberately use mozzarella cheese as it contains less sodium and fat than your average cheddar cheese. There is also no need to butter the bread since we are using mayonnaise.
This makes a great lunch or light supper especially when you are on holiday and don’t have a lot of ingredients at hand.
Serves 4 -5
1 Medium loaf Rye bread of choice
1 tin Tuna in brine / water
4 Tbsp light Mayonnaise
1/2 onion finely chopped
few sprigs of chives / spring onions (optional)
200 g Mozzarella cheese (+- 1 1/2 cups)
Ground black pepper
Preheat oven to 180 degrees celsius. Mix the tuna, onion, chives and mayonnaise in a small mixing bowl. Place the bread slices onto a cookie sheet and place about one tbsp of the tuna on each slice spreading it out to cover the whole slice. Top with the mozzarella cheese and pop into the oven for 5 minutes.
Place your oven on grill and while keeping an eye on it grill it for a further 3 – 5 minutes until golden brown. Sprinkle generously with ground black pepper before serving.
A family affair!
Now this is how we do it: I will preheat the oven and chop the onion and chives passing it on to hubby that will mix it in with the mayonnaise and tuna in a bowl. My son will in the meantime grate the cheese. I will place the sliced rye bread on a cookie sheet and hubby will top it with the tuna filling while my son will add the cheese on top of the tuna…10 minutes maximum! pop it in the oven and bake. While I keep an eye on the bread they will make us a lovely cup of coffee or pour some juice and voila! 20 minutes later and lunch is served.
I accidentally came across this black sesame seed bread and couldn’t wait to bake it! This little black bread’s colour is solely due to the 1/2 cup of black sesame seeds added to the batter. This is like a little taste of heaven on your tongue, the slight sweetness, the nutty taste from the sesame and the moist ever so delicious texture of the bread….divine!
Anyway…with the luscious aroma of roasted sesame seed and melted butter hanging in my kitchen,I decided there and then that this bread should be served at my funeral buffet!
Since I’m busy with my pre funeral plans I would also like to request that my favourite feel good song is played.
Ghost busters! Enjoy!
150 g Melted lite Margarine
1/2 cup of black sesame seeds (toasted)
2 tbs Brown sugar
1/2 tsp soy sauce
100 g Flour
1/2 tsp Baking powder
pinch of salt
1 tablespoon of black or white sesame seeds for sprinkling on top
Preheat oven to 180 degrees.
Combine melted margarine and sesame seeds in a food processor and pulse until a paste is formed.
Add the paste to a medium pot with the sugar and soy sauce and stir, simmer for a minute or two.
Remove from heat and allow to cool down before adding the eggs one by one.
Sift the flower, baking powder and salt and fold into the sesame mixture.
Pour batter into lightly greased bread pan and sprinkle the sesame seeds on top.
Bake 25 – 30 minutes. Test with a toothpick, if it comes out clean it is ready.
It’s called Oopsie bread! I don’t have the foggiest notion where it originated from but I love the name.
As soon as I laid eyes on this recipe I was fascinated by it and just knew that my soul won’t rest until I make it. This is definitely a great alternative for bread if you follow a low carb diet.
I’m convinced that your tongue fools your brain as soon as you taste the texture of this “bread”.
Apparently you are not supposed to soften the cream cheese too much which might explain why my bread is a bit flat….but that’s next times worries!
pinch of salt
1/3 of the container of Philadelphia low fat cream cheese (85 g)
1/2 tsp Baking Powder
Pinch of Cream of tartar
Separate the eggs. Add the cream of tartar with the egg whites and whip until stiff.
In separate bowl, beat together the cream cheese and eggs. Fold the mixture into the egg white mixture with a spatula, add Baking powder. Don’t over stir, just fold until it’s all blended.
Spoon the mixture onto a greased cookie sheet or parchment paper. Bake for 15 – 25 minutes at 160 degrees Celsius until golden brown.
Ok, this will be the last indulgence for the week….
You simply have to” braai” before you go on a diet, and what is a “braai” without the bread?
For the next six weeks I will be dieting like a mad woman, exercising like crazy and cooking much much, much, healthier meals.
Why am I doing this? Well we have a little in-house competition. The person to shed the most kilo’s and centimeters around the waist in the next six weeks win a R 1000.00 to spend as they please….Yeahhhh! Naturally my husband and son believe that they will be each other’s biggest competition, off course I know better.
1 x loaf of bread (white or brown)
Garlic butter for spreading
3 x tomatoes
100 g pitted Kalamata olives
Salt and Black pepper
4 tbs Chutney
250 g mozzarella cheese
Cut your loaf of bread length ways. You will get about 6 slices out of a loaf, we will only be using four. Spread the slices with the garlic butter.
Cut the tomatoes in slices and add to two halves. top with some chopped spring onion, salt and pepper and finish off with the olives.
Top with the mozzarella cheese. Spread the chutney on both sides of the other halves and assemble the sandwich. Place in between your BBQ hand grid and “braai” over hot coals, until bread is toasted and cheese melted.
“There are people in the world so hungry that God cannot appear to them except in the form of bread.” Mahatma Gandhi (1869-1948)
The smell of bread baking in the oven, what a privilege to experience.
I’ve used my muffin recipe to make this quick bread last Saturday.
Firstly because everybody stared at me with starvation in their eyes and I just realized nobody is going to wait for me while I try to spoon the mixture into paper cups.
Secondly because I was tired, and if I have learned anything from myself in this lifetime it is that I should not be near the kitchen when I don’t feel like cooking. Besides our little town no longer have a fire brigade!
This is the basic recipe:
500 ml Cake flour
15 ml baking powder
5 ml salt
1 large egg
225 ml Milk
Sift the flour, baking powder and salt together. Whisk the egg and the milk together. Add the egg mixture to the dry ingredients and add any of the following variations to the batter.
Batter used above: Olive, Onion and Cheese
1 onion finely chopped, fry in a little olive oil.
50 g chopped Kalamata olives
50 g Grated Matured Cheddar Cheese
Bacon, Feta, Olive and Thyme
125 g Bacon bits, fried until crisp
50 g chopped Kalamata olives
1 Wheel of Feta, crumbled
5 ml dried Thyme or 10 ml fresh chopped Thyme
Parmesan, Sage and Onion
100 g Fresh parmesan cheese grated (divide, one half added to batter and the other half sprinkled on top before baking)
10 ml chopped fresh Sage
1/2 onion chopped finely
If you are baking this in the form of muffins, bake for +- 20 minutes in a 180 degree pre heated oven. If you bake this as a quick bread bake 25-30 minutes, test with a skewer to make sure it did cook through.
I’ve used a round oven dish instead of a bread pan.
And then it happened, the most beautiful love story of all times, Sausage meets Bun. The warm sausage was carefully place in the middle of the soft bun covered with chunks of tomato love oozing with a silky mayo and mustard sauce. As the first bite entered my mouth I could taste the sausage and sweet tomato teasing my tongue. Bite after bite it left me craving more. It was love with first sight.
………earlier that same day………….
Oh what a lovely lazy public holiday it was! I went to bed so early the previous night (not by choice, no electricity), woke up feeling completely refreshed. Breakfast was a simple slice of dark Danish rye bread toasted and topped with creamy scrambled eggs and then just before we got too lazy another power failure leaving us looking for charcoal and fire lighters to make our “Worsrolletjies” for lunch.
1 Pack of sausages
6 White Bread rolls
3 medium tomatoes
4 tbs light mayonnaise
1 tsp English mustard
Salt and pepper to taste
On the barbeque grill your sausages.
Deseed tomatoes and dice up. Finely chop the onion and mix with the tomatoes. Add the Mayo and mustard and Salt and pepper to taste. Assemble your Hot dog cutting the bread roll open on the top but not right through. Butter and place salad leaves on both sides. Add a dollop of the tomato mixture onto the bun and place grilled sausage on top. Voila! Enjoy.
4 cups of flour
75 ml brown sugar
2 envelopes of instant yeast
1 tbs salt
1tbs of unsweetened cocoa powder
1 teaspoon coffee granules
2 tbs Canola oil
2 cups of rye flour
2 cups warm water
In a large bowl combine 2 cups of flour, sugar, cocoa and undissolved yeast and salt. Mix the coffee with the warm water and add with the oil to the dry mixture, mixing it either by hand or by electric mixer. Stir the rye flour in with a spoon and and the remaining flour to form a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic. Let the dough rest for 10 minutes. Divide dough into two and form into a oval shaped bread, cover and let the bread rice until doubled in size (about an hour). With a sharp knife make slashes in a criss-cross fashion on top of each loaf. Bake in a preheated oven at 180 degrees until golden brown.
My mother was not the greatest cook, but when she made French Toast it was always perfect!
Only years later I have learned that “Eier brood” as my mom would call it is indeed French toast and traditionally not served with Butter and Aromat seasoning but with Cinnamon or Maple syrup.
Could you imagine my husbands surprise when I made Savory French Toast the first time as a young married couple while he grew up with French Toast sprinkled with Cinnamon sugar.
The look on his face said it all, well needless to say I still look at him like he is the crazy one and he is still eating my savory French Toast!
Don’t use fresh bread.
Use a hot pan! This will give your bread that lovely golden color.
This is my version.
I’ve used sliced whole-wheat bread.
Assemble a sandwich with ham in the middle and cheese on both sides.
Pop into the microwave oven for +- 20 seconds or just enough time to let the cheese
melt in order to keep the sandwich together while frying.
Press the sandwich flat with your hands while still warm and set aside while you
beat the eggs. Season with chopped chives, salt and pepper.
Dip the sandwich in the egg batter on both sides and fry in a hot pan with butter or olive oil.
I love Home made hamburgers and will much rather make one than buy one.
Last Saturday I asked (*forced*) the strong man to light up a fire to grill
hamburger patties and Portobello mushrooms, they just tastes so much better
done this way and how lovely it was to enjoy the winter sun after being cooped
up inside the house most of the winter.
I’ve baked my own brown bread rolls for this burger but certainly won’t do that
again as the bread was too dense to enjoy the burger filling.
For a vegetarian version ditch the patty.
For the Burger patty
500 Ground beef
1 packet of Bacon
Salt and pepper to taste
1 tsp Robertson Steak & Chop spices (any other spices of your choice will do)
1 green chillie
1 egg yolk
In a food processor, finely chop the onion and chillie, add bacon. Mix with the rest of
ingredients. Roll into balls, press flat and shape to form patties.
Pop into the freezer for +- 15 minutes, grill.
Grill Portobello mushroom brushed with melted garlic butter.
For the guacamole
1 tomato, deseeded and diced
Lemon juice to taste
salt and ground pepper to taste
Mash the avocado and mix in the rest of the ingredients.
Assemble Hamburger and garnish with fresh lettuce leaves.
Panmarino – Italian Rosemary Bread
“With a crust that sparkles like diamonds”
3 3/4 teaspoon of instant yeast
1 cup warm water
1 cup milk (room temperature)
1/2 cup olive oil
3 1/2 tablespoons fresh and finely chopped Rosemary
1 tablespoon salt
1 to 2 tablespoons coarse sea salt
Whisk together the yeast, flour and salt. Mix in the water, milk and olive oil.
Add the Rosemary. Knead util smooth.
Place dough in a oiled bowl, cover and let rise until doubled, +- 1 1/2 hours.
Gently knead the dough on a lightly floured surface. Cut the dough in half and
shape each half into a round ball. Sprinkle flour on your baking sheet.
Slash the top of each loaf with a sharp knife/blade and sprinkle the sea salt over
each loaf. Bake at 180 degrees for +- 30 to 40 minute