Sentences with phrase «sourdough toast for»

We usually double the recipe for plenty of leftovers and eat it with hot, buttered sourdough toast for dinner.

Top fall comfort food is tomato lentil soup with either turnips or potatoes and kale in it, not complete without some sourdough toast for dipping.

Not exact matches

Made these to have tonight with toasted sourdough, mozerella slices, rocket and then some pesto drizzled over the top — but it will be a challenge resisting their siren song for long enough so that they make it to the plate!

Perfect to top a slice of slightly toasted sourdough smeared with goat cheese and maybe a spot of pesto — in fact that's exactly what my 16 year old son requested for his birthday dinner in January (they froze fairly well, but not as good as freshly made).

One of my favorite bread memories was discovering that my brother - in - law and I both go bonkers for sourdough toast and blackberry jam.

For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinklFor the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinklfor sprinkling

MLA also worked with The Coffee Club on its existing steak sandwich — revamping the beef cut used (opting for a 100 - day grain fed rump steak which suited the kitchen equipment), replaced the bread with toasted sourdough and improved the flavour profile.

Excellent full flavor honey suitable for a wheat or sourdough toast.

This vegan sourdough bread is the perfect base for a lot of vegan breakfast recipes, from simple toast to more elaborate breakfast sandwiches.

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) for drizzlingSqueeze lemon juice (optional) 01.

2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Toasted sesame seeds ground with maldon seasalt (paired with toasted sourdough, rapeseed oil, avocado and fresh tomato for breakfast) simple Toasted sesame seeds ground with maldon seasalt (paired with toasted sourdough, rapeseed oil, avocado and fresh tomato for breakfast) simple toasted sourdough, rapeseed oil, avocado and fresh tomato for breakfast) simple but yum

The overall effect is of something overwhelmingly lovely: an airy space filled with sunlight, ideal for a leisurely breakfast of toast (made with the Plane's sourdough and topped with its cultured butter or, say, smashed avocado, sesame paste, and chili), pastries (like a buckwheat canelé), or yogurt (house - made, of course) served with delicate seasonal produce.

for serving caraway seeds, for sprinkling toasted sourdough rye bread (or plain sourdough) hulled pumpkin seeds (pepitas)

Wider than a traditional baguette, the sourdough batard delivers the same mildly tart sourdough flavor Try it lightly toasted and topped with melted butter for a simply wonderful snack.

Space the sourdough slices out on a baking tray and toast in the oven for 2 minutes on each side.

While it's not cherry season right now, I just couldn't quite shake a recent happy accident which was the impetus for this entire recipe: a friend's cherry preserves spread on my toasted sprouted buckwheat sourdough.

Toast up some bread (we love sprouted or sourdough), spread some avocado on it, and sprinkle with Everything Bagel Seasoning for an upgraded version of everyone's favorite breakfast.

3 Tbs Olive Oil 4 - 6 Cloves Garlic, minced (optional) 2 28 oz Cans Organic Tomatoes, blended 2 tsp Salt 4 tsp Dried Italian Herbs Olive Oil, for drizzling 2 - 3 Medium Eggplants, peeled 8 - 10 Large Slices of Sourdough Bread 1 Cup Breadcrumbs (or 2 more pieces of bread for toasting and food processing) 1 - 2 Large, Ripe Tomatoes, fresh, for garnish Basil, for garnish

«Perfect food and drink for a blizzard: homemade ribollita soup, soft Brie on sourdough toast, a nice Chianti and a hot berry cobbler with crème fraîche.

To create the recipe for this open faced sandwich featuring the ever delicious «white bean rapini» flavour combo, I've broken a couple of the traditional smørrebrød rules (Like, I could only find regular rye bread — not sourdough rye — at the time, and I'm lacking some pickled garnishes, AND I toasted the bread.

Sprinkle with paprika, add the second slice of sourdough and toast for a few minutes.

Whether it's good - for - you wholemeal, artisan sourdough, wheat - free or just a simple sliced white, toast has a place at every meal.

Toss the sourdough bread with oil and toast for about 8 minutes, turning halfway, until golden and crisp at the edges.