On Toast E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Seitenzahl: 110

Beschreibung

Toast is perhaps the ultimate convenience food. Readily available and always satisfying, whether slathered in peanut butter with your morning cuppa, topped with gooey melted cheese for lunch, or awash with beans for dinner, it's a go-to staple morning, noon and night. But why limit your toast options? It's time to expand your repertoire, embrace exciting new tastes and textures and discover toasted treats from all around the world. This collection features over 70 recipes to cover all occasions from lazy brunches and healthy lunches, to tasty snacks and comforting evening meals. Try Eggs in a Hole, Peanut Butter Jelly Toast, Banana Bread French Toast, Lemon & Thyme Mushrooms on Toast, Gorgonzola & Anchovy Crostini, Stuffed Panini, Sesame & Sriracha Prawn Toasts and more. Prepare to have your toast horizons expanded!

Leseprobe

ON toAst

ON toAst

More than 70 deliciously inventive recipes

Senior Designer Toni Kay

Editor Gillian Haslam

Head of Production Patricia Harrington

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Hilary Bird

First published in 2021 by

Ryland Peters & Small

20–21 Jockey’s Fields,

London WC1R 4BW

and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles

Text copyright © Jordan and Jessica Bourke, Mat Follas, Liz Franklin, Tonia George, Dunja Gulin, Tori Hashka, Carol Hilker, Jennie Linford, Hannah Miles, Shelagh Ryan, Laura Santtini, Janet Sawyer, Milli Taylor, Leah Vanderbilt, Laura Washburn and Ryland Peters & Small 2021

Design and photographs copyright © Ryland Peters & Small 2021

ISBN: 978-1-78879-388-9

E-ISBN: 978-1-78879-407-7

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES:

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

Contents

Introduction

Morning toast

comfort toast

healthy toast

fancy toast

Tiny toast

Sweet toast

Index

Credits

Introduction

Toast is perhaps the ultimate convenience food, as well as the number-one comfort food. Readily available and always satisfying, whether slathered in peanut butter with your morning coffee, topped with gooey melted cheese for lunch or awash with beans for dinner, it’s a go-to staple morning, noon and night. But why limit your toast options? It’s time to expand your repertoire, embrace exciting new tastes and textures and discover toasted treats from all around the world.

Whether your taste is for homemade sourdough, a loaf from an artisan bakery, seeded, rye, wholemeal/whole-grain, brioche, spelt, ciabatta, soda bread, baguette or sliced white bread straight from the freezer, here you will find the perfect toast topping. This collection features over 70 recipes to cover all occasions from lazy brunches and healthy lunches, to tasty snacks and comforting evening meals, canapés and even sweet treats for those times when you crave a sugary indulgence.

On the pages that follow, you’ll find exciting variations for cheese, eggs or mushrooms on toast – the staple toppings we all fall back on, but with the addition of a few extra ingredients from the fridge or store cupboard these favourites can be raised to a new level. You’ll also be tempted by innovative ideas, such as Fried Eggs in a Hole, Spiced Crab on Ciabatta, Avocado and Refried Bean Toastie, Tofu, Mushroom and Asparagus Scramble, Troute Pâté with Melba Toasts, Porcini and Wild Mushroom Crostini or Banana Choc Chip French Toast. Prepare to have your toast horizons expanded!

With more than 70 fast-fix recipes for food on toast, to take you contentedly from breakfast to bedtime, if you have a loaf of bread in your kitchen, here you’ll find the perfect topping or filling for it.

Morning Toast

MUSHROOMS, BROWN BUTTER & PARMESAN ON SOURDOUGH TOAST

You’ll probably already have most of these ingredients to hand, ready to create an impromptu but delicious breakfast.

50 g/3 tablespoons butter

2 tablespoons olive oil

2 garlic cloves

1½ tablespoons sage leaves, half finely chopped, half kept whole

2 tablespoons flat leaf parsley leaves, finely chopped

400 g/14 oz. mixed mushrooms (chestnut, flat, button, etc)

3 tablespoons milk

a handful of Parmesan shavings

2 large slices of sourdough bread

salt and freshly ground black pepper

SERVES 2

Melt 2 tablespoons of the butter in a large frying pan/skillet with the olive oil.

Cut 1 of the garlic cloves into slivers. Add it to the pan along with the chopped sage, half the parsley and a good pinch of salt. Swirl the pan over a medium heat for 2 minutes to infuse the butter/oil.

Meanwhile, slice the mushrooms. Turn the heat up high and add the mushrooms, using tongs to toss them in the infused butter/oil. When the mushrooms have browned and wilted, add the milk. Taste and season with salt and pepper.

Toast the sourdough until lightly charred around the edges. Cut the remaining garlic clove in half and swipe it over the hot toast.

Divide the Parmesan between the slices of toast and scatter the mushrooms and their juices over the top.

Return the empty pan to the heat. Add the remaining butter and sage and heat over a medium heat until the sage is crisp and the butter has turned golden brown. Drizzle the brown butter and crisp sage leaves over the mushrooms and toast. Serve hot.

To double this recipe for a crowd, you will have to use 2 frying pans/skillets – if you crowd the mushrooms, they will stew instead of brown and you don’t want that.

POACHED EGGS & SPINACH ON TOASTED FLATBREAD with spiced butter & yogurt

This egg dish is packed with so much flavour that you will be hooked from the first taste. If you can’t get hold of Turkish bread, then pitta or sourdough work well.

1 small garlic clove, crushed

200 g/¾ cup Greek yogurt

50 g/3 tablespoons butter

½ teaspoon cumin seeds

½ teaspoon dried chilli/hot red pepper flakes

½ teaspoon sea salt flakes

1 loaf of Turkish flatbread, cut into 4 squares and halved horizontally

1 tablespoon olive oil

400 g/14 oz. spinach

8 large eggs

sea salt and freshly ground black pepper

SERVES 4

Preheat the grill/broiler to high. Get everything ready before you start cooking: mix the garlic and yogurt. Put the butter, cumin, chilli/pepper flakes and salt flakes in a small saucepan. Put the bread on a baking sheet. Fill 2 deep frying pans/skillets with water and bring to the boil over a high heat.

Heat a wok, then add the oil and when hot, add the spinach in batches. Toss around the wok so it cooks evenly and when it is just wilted, take it off the heat, season and cover.

Reduce the heat under the 2 pans to low so the water is barely simmering and break 4 eggs, far apart, into each pan. Leave for 3 minutes. Grill/broil the bread, cut side up, until lightly toasted, then transfer to 4 plates. Spread some garlic yogurt over the bread and heap a mound of spinach on top. Using a slotted spoon, sit a poached egg on top of each square of yogurty bread. Quickly heat the spiced butter over a high heat until bubbling, pour over the eggs and serve.

NEW YORK-STYLE AVOCADO & TOMATOES ON RYE TOAST

This avocado toast was inspired by a dish served at the wonderful Café Gitane in New York’s SoHo. Search out the best rye bread you can find to lift this classic to the next level. See photo on page 9.

2 avocados

grated zest of 1 lemon, plus freshly squeezed juice of ½ lemon

1 tablespoon freshly chopped parsley

extra virgin olive oil

7 cherry tomatoes

2 slices of rye or wheat-free bread

a sprinkling of dried chilli/hot red pepper flakes

sea salt

SERVES 2

Cut the avocados in half, remove the stones/pits and scoop the flesh into a bowl. Mash it up with a fork, leaving some chunks for texture. Season with half the lemon zest and juice, the parsley, some oil and a pinch of salt. Taste and adjust if necessary.

Halve the tomatoes and season with the remaining lemon zest and juice, some oil and a pinch of salt.

Toast the bread, then cut diagonally in half and divide between 2 plates. Drizzle with olive oil and a very small pinch of salt, pile the avocado on top, sprinkle with the chilli/pepper flakes and serve with the tomatoes.

SCRAMBLED EGGS ON SPELT TOAST with spinach & roasted tomatoes

Slow-roasting tomatoes in the oven gives them a real depth of flavour. Here they are served alongside softly scrambled eggs and spinach for a healthy yet filling breakfast or brunch dish. See photo on page 8.

4 tomatoes, as ripe and red as you can find, halved

coconut palm sugar (available in health stores)

extra virgin olive oil

4 eggs

100 ml/6 tablespoons soy cream/creamer

150 g/5 oz. spinach leaves

4 slices of rye, spelt or wheat-free bread

sea salt and freshly ground black pepper

SERVES 4

Preheat the oven to 160°C fan/180°C/350°F/Gas 4.

Place the tomato halves on a baking sheet and season well with salt, pepper and coconut sugar in equal quantities. Drizzle with just a little olive oil. Bake in the preheated oven for 30 minutes, then lower the temperature to 130°C fan/150°C/300°F/Gas 2 and bake for another 30 minutes until the tomatoes have dried up a little and caramelized on top.

Whisk together the eggs and cream in a bowl and season with a generous pinch of salt and pepper.

Heat a saucepan over a high heat, add the spinach and sprinkle over a few drops of water. Stir until the spinach has completely wilted, then drain off any excess water and season with olive oil.

Put the bread on to toast. While that is happening, over medium heat add the egg mixture to the spinach in the pan. Using a spatula, continuously move the spinach and egg mixture around as they cook. Just before you think it is ready, when it still seems a little too wet, turn off the heat.

Cut the toast diagonally in half and divide between 4 plates. Drizzle with olive oil and a very small pinch of salt, pile the egg and spinach mixture on top and arrange the tomatoes on the side. Finish off with another drizzle of olive oil and a little pepper.

SMASHED AVOCADO ON SOURDOUGH with seeded spice mix

This spice mix of sesame and poppy seeds adds a great flavour and texture boost to avocado, but also try sprinkling it over salads, quinoa and other grains, hummus and eggs, or add it to savoury breads and muffins.

2 large (or 4 small) slices of sourdough, whole grain or sprouted grain bread

1 avocado, peeled, stoned/pitted and roughly chopped

1 spring onion/scallion, finely sliced

SERVES 2

SEEDED SPICE MIX

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1 tablespoon dried garlic granules

1 tablespoon onion powder or dried onion

2 teaspoons sea salt

MAKES ABOUT 4 TABLESPOONS

To make the seeded spice mix, toast the sesame seeds in a dry frying pan/skillet over a medium-low heat for about 5 minutes until turning golden. Watch them carefully, as they can burn easily. Remove from heat and allow to cool for about 5 minutes, then put all the seeds and flavourings together in a small jar and shake to combine.

Toast the bread to your liking, then top with the avocado, dividing it evenly between each slice. Use a fork to mash the avocado, pressing it into the toast. Sprinkle with the sliced spring onion/scallion and finally with some of the seeded spice mix.

Any leftover seeeded spice mix will keep for up to 6 months in the jar with a lid.

FRIED EGGS IN A HOLE with rocket & bacon salad

This is such a simple yet effective idea. Use a cookie cutter or hand carve a shape in the middle of a piece of bread and fry the egg and the bread together. The result is a slightly runny egg with a toasted piece of bread perfectly capable of soaking up the yolk. Serve alongside a rocket/arugula salad topped with bacon for a perfect balance.

150 g/1 cup streaky/fatty bacon

80 g/4 cups baby rocket/young arugula leaves, rinsed and dried

about 16 cherry tomatoes, halved

½ red onion, very thinly sliced

2 tablespoons grapeseed oil or olive oil

1 tablespoon rice vinegar

4 slices of sourdough bread

4 eggs

salt and freshly ground black pepper

4–5-cm/1½–2-inch round cookie cutter (or other shape, such as heart)

SERVES 4

First, make the salad. Fry the bacon in a frying pan/skillet until crisp. Remove the bacon with a slotted spoon and set aside on paper towels to cool. Reserve the grease in the pan. Once cool, chop the bacon into pieces.

In a large plastic bowl with a lid, combine the rocket/arugula, cherry tomatoes, red onion, oil and vinegar. Season with salt and pepper to taste. Cover and shake to mix. Top with the chopped bacon.

Cut a 4–5-cm/1½–2 inch hole from the centre of the bread with the cookie cutter.

For the eggs, heat the frying pan/skillet of bacon grease over a low heat. Lay the bread down in the hot pan. When the side facing down is lightly toasted, about 2 minutes, flip it over and crack the egg into the hole in the middle of the bread.