Miascia (italian cake made by stale bread and fruits) Swiss Rock-Hard Stale Bread Cream. Home >> Recipes Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii. Valaisian rye bread is one of the most typical and beloved food specialties of the Swiss canton of Valais, home of Zermatt and the Matterhorn. It is made from Alpine rye and wild yeasts and is a compact, slightly sour bread. Nowadays it is very much sought after by gourmets and usually eaten in very thin slices. But back in the days, Valaisian farmers like my grandma made this rye bread because rye was pretty much the only grain that would grow on the poor soil on Alpine fields. Valaisian rye bread is made from 100% rye flour and contains no gluten. I confess never to have been faced with the need of using rock-hard rye bread, and bought a fresh bread from a guy who bakes them in fire oven and uses stone-ground flour.
Cut the bread in walnut sized pieces. Put the bread in flat dish and cover with a strong red wine. Cover and let it rest overnight. Add the drained raisins. Bread Crumb Carrot Cake. The first time you make this cake, you will look at the batter and think, “This is so wrong.”
I say “the first time” because — if you can get get past the thick, chunky, curdled, doesn’t look like-any-cake-I-ever-saw quality of the batter (for want of a better word), if you trust me that your oven will work a miracle and turn this highly questionable stuff into a delightfully moist and toothsome cake — my bet is that there will be a second time. Part of the reason for the wacky batter is that the “flour” in this cake is not flour at all, but fine, dry crumbs made from my favorite sourdough bread. I have been experimenting with replacing flour with crumbs in different recipes, with mixed results.
This is my favorite to date. While I would never go so far as to say that a butter-and-sugar-rich cake is healthy, if you’re going to eat dessert I don’t think it hurts to have the health benefits of sourdough — not to mention carrots, pineapple, and walnuts – on your side. Yield: one 8-inch cake. Bread Pudding. Savory Bread Pudding. Step #2: Add eggs PrevNext In a small bowl, whisk together 3 whole eggs and 2 egg yolks.
Add them to the bread and milk mixture, then set it aside to soak. If you have the time, let the bread soak for at least 1 hour. Step #4: Prepare Brussels sprouts Peel the leaves from the Brussels sprouts and then fry them in a tablespoon of butter. Apple Pan Charlotte. Bread Pudding Recipes. Bread pudding recipes were developed when food was hard to come by and cooks needed to utilize every scrap. Bread pudding was a way to make stale bread taste fine and dandy. It has been around for centuries and there are innumerable ways to jazz it up, including adding fruit, nuts, and even a drop or two of whiskey or other strong liqueur. In the past, bread pudding recipes tended to be a fairly bland dessert and, in the 19th century (and even before), it was popular as a sickroom staple. In old cookbooks, you'll often find recommendations to create these treats for sick youngsters. It's interesting to note that bread pudding recipes have existed in many cultures, from ancient Egypt to the Middle East and medieval Europe.
Stale Bread Recipes - Recipe for Bread Pudding with a Limousin Twist. To serve your bread and butter pudding Serve with hot or cold custard, creme fraiche, cream or ice cream.
At Christmas you could serve it with rum or brandy butter or rum sauce. In the image at the top of the page, I've decorated it with sugared flowers which are edible and add a certain talking point to the dish. Sugared Flower Recipe. Bread Pudding Recipes. Queen of Puddings - Stale bread recipe. This is the Queen of stale bread recipes and an excellent alternative to the traditonal bread pudding.
Transform your old bread into a delicious dessert with this easy recipe, reduce waste and save money with this budget-friendly frugal recipe. Having lived in ourBed and Breakfast in Limousin, France for seven years now, I'm only too aware of the pride the French have in their cuisine but even they concede that the British are great when it comes to making puddings. I think that the old-fashioned puds are often the best. These days it is becoming less and less acceptable to waste food and this is an excellent way to use up old bread helping you to become a 'greener' cook.
The Queen of Puddings is one of the tops because it's hard, or near impossible, to imagine that such lowly and cheap ingredients as stale bread, milk, a couple of eggs, a sniff of lemon, a scrape of jam and a spoon of sugar can be transformed into something so attractive to look at and so sublimely gorgeous to eat. Chocolate Bread Pudding. Apple Pan Charlotte.