Small quiches: 4 fillings
- Broccoli+Gruyère cheese
- Leek (slightly sautéed in butter)+Cheddar
- Zucchini (raw, sliced or grated)+Thyme(fresh or dried)+Parmesan
- Sun dried tomato (chopped)+Olives+Basil (fresh or dried)+Pecorino Romano cheese
During the week I’m trying not to buy an extra loaf of bread, if I still have some leftover. But when I see a freshly-baked croissants it’s so hard to resist.. And the poor leftover bread is lying and waiting to be used somehow. Though I use leftover bread and make breadcrumbs with herbs or croûtons for a soup-puree, but sometimes I simply do not need it. Several years back when I started being interested in various cuisines and tried to cook different recipes, I stumbled upon one English recipe – ‘bread pudding’. I was surprised how simple this dish is, and lately – how trendy it can be. It dates back to the early 11th century England and was a popular dish among poor classes, because leftover bread was used for this frugal meal. We have similar dish in Russian cuisine, which is called ‘grenki’ (fried bread); for that we just dip white bread slices into a mixture of eggs, milk and sugar, and then fried it. But what I like the most in English version, that I can bake it and even make it a night ahead. Plus there are endless possibilities for bread pudding: I can add soaked raisins, fresh peaches or any other available berries, vary the type of bread and even make it savory! And that’s what I did this time – I cleaned up my fridge and used not only bread leftovers, I added fried mushrooms with onions (have got some from a pie filling), some peas and cheese. Simple and tasty! 🙂
Savory bread pudding
- Preheat oven to 190C. Grease a baking dish, arrange bread cubes.
- In a bowl, whisk eggs with milk and spices. Pour over bread crumbs, mix with your hands or a spoon.
- Mix in fried mushrooms, onions and peas. Season with some extra pepper. Put in the oven for 14-15 minutes.
- Take the dish out and top with feta or mozzarella cubes. Sprinkle with some parmesan as well, if using. Put back into the oven for 5 minutes more.
Serve immediately for breakfast! Enjoy!
Cauliflower couscous with shrimps
- Mix up all ingredients for shrimps marinade. Put shrimps in a bowl, pour over marinade. Cover with plastic wrap and keep in a fridge at least for 1 hour.
- Wash and roughly cut cauliflower. Using a food processor, blitz cauliflower until breadcrumbs/couscous size.
- In a frying pan, heat oil and butter. Add whole baby onions and fry over medium heat until golden. Add cauliflower and garlic if using, fry for 10-15 minutes or until cauliflower is ready. Add lemon juice and season to taste. Stir in chopped herbs and olives.
- In a separate pan heat oil and fry shrimps for 2-3 minutes on each side over medium-high heat.
- Arrange cauliflower couscous on a large serving plate. Drizzle with olive oil and sprinkle with almonds. Top with shrimps.
Many of you already greeted the autumn season and began to bake various apple pies and cook hearty dishes. Autumn signs have been also trickling into Dubai, but slowly and it is still summer-like days here with plenty of strong sunshine during the day-time. Mornings and days, though still warm and sunny as usual, have been followed by lovely and cool evenings. Despite of all hot days, it’s a big advantage of living near the Gulf: we can enjoy the sea and sand any time over the year long. That’s what we did one afternoon – went to a beach. But before the joy of swimming in the sea, I prepared a very simple, light and fresh, and crunchy salad. It needs only few ingredients including beautiful radishes, which I found at local supermarket and just couldn’t resist picking up a huge bunch.