Elegant Brioche loaf can be sliced for luncheon sandwich bread.
Monday, February 21, 2011
Wednesday, February 16, 2011
Using a shallow grill pan, a heavy plate and a lid, croques monsieurs are easily made on the cooker or stove-top. Sandwiches are flipped when the cheese on the bottom is soft. Continue cooking, with the lid on top. I do not bother to replace the heavy plate after the croques monsieurs are turned.
©M-J de Mesterton 2011
Sunday, February 13, 2011
Versatile and fun to make, brioche dough has many uses. It can be filled with savouries or sweet ingredients. When formed into a loaf called pain brioché, it makes light and lovely-tasting sandwiches. Sliced and soaked in a spiced egg-milk batter, then fried as pain perdú or French toast, it is magnificent.
Friday, February 11, 2011
Scottish Oat-Cakes, Updated
2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson or Bob's Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil
Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.
Monday, February 7, 2011
Versatile and fun to make, brioche has many uses. It can be filled with savouries or sweet ingredients. When formed into a loaf called pain brioché, it makes light and lovely-tasting sandwiches. Sliced and cooked as pain perdú or French toast, it is magnificent.