Do you have pasta sauce (I did – this old favorite- the Marcella Hazan tomato and onion one)? Do you have eggs? Then you have dinner
In bubbling pasta sauce – poach some eggs for about 5 min till the whites are just set. Top with whatever you wish. I was tired and just added some red pepper flakes. But feel free to top with cheese, scallions, herbs, raw chopped onion etc etc This is delicious with garlic bread or any kind of toast.
Hearty, comforting, full of protein and ready in 5 min.
I’ve never been to Japan but I love reading about their food. Japanese milk break is the most delicious sandwich bread I’ve ever had. It’s softer than brioche but still sturdier if that makes sense. When you get Japanese milk bread – you make Japanese sandwiches. I’ve shared my egg sandwich recipe before but today we make a fruit sandwich. Japanese sandwiches have whipped cream and strawberries or kiwis between slices of milk bread. I decided to try my raspberry fool recipe as a sandwich filling.
Whip up 1/2 cup of heavy whipping cream with 1/4 cup sugar you get soft peaks. Take 1/2 cup of frozen raspberries and blitz them in the food processor till they form tiny ice shards of deliciousness. Fold into cream. This is raspberry fool and a delicious desert in itself.
Today however, we will spread a generous portion between 2 buttered slices of milk bread straight from the Asian bakery. Cut off crusts if you wish and enjoy. This is an outstanding treat.
Unbelievably it’s been a year since I’ve written up a recipe. That’s sad. Ah well- here is a tried and true favorite for my comeback.
Alice Medrich is brilliant and everyone should buy Bittersweet. Her recipe is super forgiving and I’ve made it easier (microwave rather than double boiler) and I’ve replaced APF with whole wheat pastry flour (nuttier and yummier and I’ve forgotten which blog recommended that substitution)With all due respect to the master, I like my recipe more.
Firstly- oven on at 325F
Second – chop 2/3 cup of walnuts to bits (as small as you’d like) and microwave them in 30 sec installments till you start smelling the oils. If you can smell them, they are toasted just enough. Let them cool
Third- melt 10 tbsp of butter in the microwave. Cover the bowl, the butter will sputter.
Add 3/4 cup and 2 tbsp of good dark cocoa (all kinds work but the more expensive ones will lead to a better brownie) and 1 1/4 cup of sugar and 1/2 tsp each of vanilla and salt. Mix well with a whisk. The original recipe calls for melting the butter in a double boiler and cooling the mixture but in my recipe we are now ready for the eggs. Add 2 large eggs and whisk them in – the grainy mixture should be nice and smooth now
Next add 1/2 cup of whole wheat pastry flour (the original calls for 1/2 cup of all purpose flour) and beat it in with a silicone spatula till no white remains. Alice recommends doing this 40 times. Add the walnuts and stir to mix. You’d remembered to prep an 8 inch pan right? Pour mixture into said pan.
Bake for 30 min and make sure the top has set. The whole wheat flour adds an extra 5 min to the bake. Bake an additional 5 min if you’d like your brownie firmer. We like ours fudgy.
Cut into tiny bites or larger pieces. These spread happiness wherever they go.
Delhi Girl Meets Food 