The BBB – bits and bats

The joy of this dish is that you can make it what you want. It's perfect for a working week supper – as I've said, make sure you take the BBB out of the fridge before you leave home and place it somewhere covered and cool during the day. All you have to do when you get home is turn on the oven whilst you're pouring yourself a well earned glass of something and then pop it into the oven for 40 minutes or so. Set your timer to add whatever to go with – baked sausages or serve cold with slow cooked gammon and a salad. The dish then stands (or rests if you prefer) for 10 minutes so in effect you've 50 minutes to multitask – or relax. A quick shower and change into your pjs – job done!

You'll love the aroma from your oven, it's nothing short of yum.

Have a look at it after cooking :

Now for the bits and bats – this dish would be great for a brunch, great cold for lunch at the office with salad and some Asian Spiced Salmon Saturday 14^th May 2016 – The F Word … “It's too boring”, as part of a picnic or you can fancify it – my new word – it seems to fit what I'm trying to say to you. You can use a smaller cutter and place a portion in an individual pot, like this :

The cutter used is 8cms/3” in diameter

Perfect as a side or even as a starter but … a warning note ... it is filling. I realise that portion control is personal I just thought I'd mention it!

In the hope that we may get some decent weather soon, it's time for some ideas for portable food but before we begin, a treat me thinks.

The BBB result!

Check this out :

Out of the oven – left to stand for 10 minutes

Cut out a generous portion for supper tonight – I used

a cutter 10cms/4” in diameter

I had sweet baby peppers which I diced and fine asparagus tips which I snapped and blanched for 30 seconds. To complete the dish I decided to use 125g of diced chorizo. I fried the chorizo on a medium heat and as it began to colour I added the peppers and the asparagus.

Here it is :

Supper is served!

What was the verdict?

There it was – gone!

I rest my case!

The BBB – Assembly

… and step by step photo guide :

Layer the bread, overlapping

Soak the bread in the egg mixture and the onions

Sprinkle the layer with half of the grated cheese

Add another layer of bread

Add the remainder of the egg mixture

Complete the dish with the remaining grated cheese

Wrap the dish in cling film and fridge. Fast forward to the following morning … don't forget to take it out of the fridge to allow to come to room temperature or keep covered and in a cool place if you're leaving for work and won't cook until later in the day.

The result up next!

The BBB – Hints and Tips

The BBB is a large savoury dish – it will serve 4 huge appetites and 9 smaller – the small measuring 7.5/8 cms or 3”x 3” in old money.

You might be saying to yourself “I never have that much French bread/baguette left over, let alone stale”. That's fine – say hello to the latest addition to your Store Cupboard – the part baked baguette. If you've never used the product now might be a good time to start. Each pack contains 2 baguettes and weighs 300g, it takes 12 minutes to bake.

Let the baguettes cool, then cut into small slices – you'll get 12 per baguette. You won't use the ends, or heels as they are known.

You can make this dish what you want it to be – veggie as per the recipe, add ham hock, sausages, bacon or whatever you fancy for a mid week supper. If you want to be a little more fancy to serve as a brunch or a supper fry diced chorizo, set that aside and then use the oil to stir fry thin slithers of baby sweet peppers and fine asparagus (I blanch it for 10 seconds after having snapped the stems and discarding the woody unappetising ends).

Lets begin with the photo guide :

You could use a foil dish if you want

to save on washing up!

The sliced bread showing the heels to

discard

Whisk your eggs, cream et al

Add your finely sliced spring onions

I said it was a cheese fest!

Now we're ready to assemble!

The next WWS idea – the Strata …

… or as I call it “Bread and Butter Brunch” - “BBB”. Strata meaning layers is an American breakfast/brunch dish – a sort of savoury bread and butter pudding but not any old mush – this is a cheese fest too.

This dish has so many uses, I hope you'll find it invaluable for your collection in the “Crowd Pleasers” category. Use it for a working week supper but equally for a weekend breakfast, or as part of a larger brunch. The best part is that you prep this dish ahead and fridge it, ready to bake the following day. How easy is that!

All you have to decide is what to serve with it.

The late Spring Bank Holiday is at the end of May – I discover it's now called “Summer Half Term”, anyway if you want ideas for a weekend brunch, this is the recipe for you.

Here's my recipe :

BBB

(or Bread and Butter Brunch)

French stick (225/250g), preferably stale,

sliced

6 large eggs

200ml milk

200ml sour cream (or double will do)

1 tbsp Dijon mustard

salt and black pepper

Bunch spring onions, finely chopped

100g Mature cheddar

175g Gruyere

100g Red Leicester

(all cheese grated and mixed together)

Chopped chives to garnish

Your serving dish should be approximately 24cm square – greased if not non-stick.

Whisk together thoroughly in a large bowl the eggs, milk, cream, mustard, salt and black pepper. Stir in the spring onions.

Arrange half the bread in the dish, overlapping slices to fit. Pour over half the egg mixture and sprinkle with two thirds of the cheese. Cover with the remaining bread, again overlapping the slices. Pour the remaining egg mixture over the bread, gently press down to help the bread absorb the mixture. Sprinkle the top with remaining cheese.

Cover with cling film and fridge it overnight.

In the morning take the BBB out of the fridge and uncover so that it can come to room temperature, ready to bake at lunchtime.

Preheat your oven to 180fan/200c/Gas 6.

Bake for 40/50 minutes or until puffed and golden. Check after 40 mins.

Let it stand for 10 minutes to set the “custard” before serving. Sprinkle with chopped chives.

The first batch of photos plus hints and tips coming up.

Halloumi smash and grab – assembly photos

Here they are :

I would never recommend any dish that hasn't been tried and tested – this one was, by me - I assure you I'm my own worst critic – it was fab and I loved it - I've already passed it on. The success of any recipe is measured by how frequently you'll use it and how it morphs into variations on its theme – this is a keeper.

I hope you try it and love it too!

Halloumi smash and grab – final flourish!

Measure your frying pan – the one I used was 20cms/8” in diameter.

Turn on your oven to warm your bread – 160fan/180c/Gas 4. The bread takes 2 minutes to warm in the oven – you can dry fry for 30 seconds each side if you prefer – I think it's less faff to use the oven, no need to multitask if you don't need too. You might want to set your timer.

Heat your frying pan on a medium heat and then add a drop of rapeseed oil – don't walk away! Add a piece of the coated Halloumi to test – when it sizzles add the remainder and fry until it is golden and just crispy on all sides – like this :

looking good

It just occurs to me that you could warm and split pitta breads and stuff them with the avocado, Halloumi and dressing as a filling and add any other salad bits and pieces of your choice – a little more substantial me thinks!

Final assembly photos on their way – get ready to grab your snack.