When I have a cold I require eggy bread, with sweet chilli sauce or sirracha. I know, no class. I also can’t think up names, so grammy (gram flour) bread it is…
Obviously, having a cold, I’m not going to be heading out to buy tofu, so this has to be store-cupboard only.
This serves one hungry cold feeding girl.
2 tablespoons gram flour
1 tablespoon cornflour
1/2 teaspoon black salt
1/ teaspoon turmeric
75ml (approx) soya milk
3 slices of bread- ideally some nice sourdough
2 tablespoons oil
Sift 2 tablespoons of gram flour into a wide low bowl, add 1/2 teaspoon of black salt and 1/2 teaspoon of turmeric. Beat in the milk until smooth.
Cut three slices of bread and coat them on all sides with the mixture, leaving them to soak at least five minutes, or until you’re ready.
Now get your plates and cutlery ready, get the oil hot in a big pan.
Sprinkle the top of the bread with cornflour, then transfer into the hot pan with cornflour side down, then sprinkle the other side. I think it makes it crispy. A sieve would get a more even coating but we have a cold you know!
Fry the slices on both sides until crisp and golden brown, spotted with really dark brown in places.
Serve with enough chilli to get your nose running.
Sliced aubergine rubbed with 1 tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon good smoked paprika. Leave in a colander (with a bowl under it) in the fridge overnight.
Griddle to get pretty stripes…
With Sourdough Bagels of Awesomeness:
and maple syrup…
or for extra savoury joy:
Fry an onion in a little olive oil with a teaspoon of garam masala and chilli until just softened. Then add some left over polenta, broken up a little. Cook until the onions have dark edges and the polenta has some crispy bits. You’ll do best with a cast iron pan- ruthlessly scrape off anything that sticks- those are the best bits!
You could also add some chopped tomato, fresh chilli and coriander at the last minute.
Make them the night before, fry in the morning.
For 9 pancakes
150g refreshed starter
150g soy milk
200g self-raising flour
2 punnets blueberries
Oil to fry
Mix the first three ingredients and rest in the fridge overnight.
In the morning mix in sparkling water a little at a time until you have a batter which is just pourable.
Fry in batches in a generous amount of oil, don’t let the pan get too hot. One ladleful of batter, with a few blueberries dropped on top, per pancake. Flip the pancakes when the top starts to bubble and set.
Have the rest of the blueberries on the side and drizzle on some maple syrup.
Delicious for breakfast, make them the night before and rest in the fridge. Bake them in the morning.
200g refreshed sourdough starter
200g soy milk
500g strong white flour
Pinch of salt
2 tablespoons rapeseed oil
4 tablespoons caster sugar
1-2 tablespoons water
Mix the dough and knead well, rest for two hours.
Roll out to 1cm thick, and sprinkle the fillings over the top.
Grease a medium sized roasting tin or cake tin.
Roll the dough up into a sausage and chop into roughly twelve rounds.
Arrange in the tin and rest overnight in the fridge.
In the morning bake for about 15 minutes at 180c.
Allow to completely cool (most of them anyway), mix the icing and drizzle over the top.