BBC PAIN RECIPES
PAIN PERDU AU FOUR | BBC GOOD FOOD
This is the best way to recycle old bread!
Provided by meisterstueck
Total Time 1 hours
Yield Serves 8
Steps:
- Heat oven to 180C/fan. Cut baguette into bite-sized pieces and mix in large bowl with warm milk and melted butter.
- In another bowl, mix eggs with sugar, rum and vanilla extract. Add to bread mixture.
- Peel and cut apples and add to bread mixture.
- Pour mixture into cake tin and bake for 40-45 mins.
- You can also put the dough into small souffl���© tins, in which case reduce baking time to 30 mins.
- Serve while still warm!
- Tastes great with homemade vanilla sauce.
PAN BAGNAT LOAF STUFFED WITH SALADE NICOISE RECIPE | BBC ...
Mary Cadogan shows you how to make a Provençal speciality that’s the most perfect of picnic foods
Provided by Mary Cadogan
Categories Lunch, Main course
Total Time 1 hours
Prep Time 1 hours
Yield 8 slices
Number Of Ingredients 9
Steps:
- Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
- Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
- Cover the filling with the other half of the loaf and press down firmly.
- Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
- Unwrap and cut into thick slices.
Nutrition Facts : Calories 246 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.47 milligram of sodium
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Enjoy this honeyed Tuscan dessert with candied peel at the end of a meal with sweet wine or coffee, or wrap up and give as a homemade Christmas gift
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- Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.
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DANISH PASTRIES RECIPE | BBC GOOD FOOD
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- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
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DANISH PASTRIES RECIPE | BBC GOOD FOOD
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PAIN AUX RAISIN READY TO BAKE - BBC
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PAIN AU LAIT RECIPE - BBC FOOD
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