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Prue Leith recipes: Three dishes from The Great British Bake Off judge’s new cookbook Bliss on Toast

Smoked salmon, wasabi & avocado on granary bread

Smoked salmon, wasabi, avocado and pea shoots on granary bread Image from Bliss on Toast by Prue Leith is published by Bloomsbury, ?14.99 Image Credit Haarala Hamilton. Image via laura@markhutchinsonmanagement.co.uk
Smoked salmon, wasabi, avocado and pea shoots on granary bread (Picture: Haarala Hamilton)

2tbsp recent curd cheese or cream cheese

1tsp wasabi paste

You are reading: Prue Leith recipes: Three dishes from The Great British Bake Off judge’s new cookbook Bliss on Toast

2 slices granary bread

1 ripe avocado

150g smoked salmon or gravlax

Finely grated zest of 1 lime

½tsp every of black and white sesame seeds

Few pea shoots or tendrils (elective)

Combine the cheese with the wasabi and unfold it on the bread.

Slice the avocado thinly and put it in an excellent layer on prime of the wasabi-cheese combine, then cowl with the smoked salmon.

Sprinkle on the lime zest and sesame seeds and garnish with the pea shoots or tendrils, when you have any.

Image from Bliss on Toast by Prue Leith is published by Bloomsbury, ?14.99 Image via laura@markhutchinsonmanagement.co.uk

Rooster tikka with yoghurt on naan

100ml plain yoghurt

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Juice of ½ lemon

1tbsp tikka paste

4 uncooked skinless and boneless rooster thighs

Oil for the tray

2 small naans or chapatis

Butter, for spreading

Sea salt flakes and freshly floor black pepper

½ delicate purple chilli, finely chopped

Just a few mint or coriander leaves (or each)

Preheat the oven to 240°C/Fan 220°C/Fuel Mark 9.

Combine the yoghurt, lemon juice and tikka paste collectively and reserve half of it for later. Flip the rooster thighs in the remainder and unfold them out on an oiled baking tray. Roast for about 35 minutes till brown and cooked by way of (a skewer ought to glide by way of the flesh simply). Slice every thigh into three.

Heat the naans or chapatis briefly within the microwave or toaster and unfold with butter.

Pile the rooster on to the breads, seasoning with slightly salt and pepper. High with a dollop of the reserved yoghurt, chilli and herbs.

Bubble & squeak with hollandaise on fried bread

Bubble and squeak with hollandaise on fried bread Image from Bliss on Toast by Prue Leith is published by Bloomsbury, ?14.99 Image Credit Haarala Hamilton. Image via laura@markhutchinsonmanagement.co.uk
Bubble and squeak with hollandaise on fried bread taken (Picture: Haarala Hamilton)

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2 streaky bacon rashers

Dripping, oil or butter for frying

140g boiled and mashed potato (leftover is ok)

Handful of cooked cabbage or any leftover inexperienced greens, roughly chopped

2 thick slices of white bread

2-3tbsp hollandaise sauce

A bit of milk, if wanted

Salt and freshly floor black pepper

Fry the bacon in slightly fats till it’s crisp throughout. Carry out the rashers, enable to chill, then chop them up.

Combine the potato, inexperienced greens and bacon bits collectively. Style the combination and add salt and pepper as essential. Form into two patties every about 2.5cm thick.

Fry the bread on either side within the bacon pan, including slightly extra fats if wanted, then put them on separate, heat plates. In the identical pan, fry the potato patties gently to brown either side and warmth by way of. Put them on prime of the bread.

Spoon over the hollandaise sauce (you could have to skinny it with slightly milk to get it to a just-pouring consistency). Grind slightly pepper on prime.

Bliss on Toast, by Prue Leith, is printed by Bloomsbury at £14.99

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