Talking about our primary block in the nutrition pyramid, starches are a staple amongst Asians like us and are usually consumed in simpler ways, particularly through eating bread.
We’ve got tons of assorted starches, and though some would say it’s intuitive enough to just slather jam and call it a day, there are ways to turn those cupboard loaves into cafe-grade delights.
Here are four recipes using four different sorts of bread that are convenient enough to get and easy to prepare:
1. White bread pudding
It’s a common thing among households to have leftover white bread just sitting either in their cupboards or in their fridges, and this recipe will surely increase bread usage.
Bread pudding only consists of simple ingredients that you’ll often find in your pantry, like eggs, sugar, and bread.
Here’s a short guide, making things clear about making white bread pudding:
– 2 cups of evaporated milk
– 1 cup of condensed milk
– 3 or 4 eggs, brown or white
– 2 tbsp. of sugar
– 1 teaspoon of vanilla extract
– ½ teaspoon of salt
– ¼ cup of melted butter
– Preheat your oven to 200 degrees Celsius.
– Crack the eggs open and put them into a bowl.
– Stir the eggs well, including everything, even the egg whites.
– Add the remaining ingredients and stir.
– Prepare a small mold pan for bread.
– Using a brush, cover the entire interior of the mold with butter.
– Pour the batter into the mold and put the mold into the oven.
– Bake for 30-40 minutes at the same heat.
– Pull out your treat, fresh from the oven, and enjoy!
2. Brioche B-L-T
Common amongst comfort food sellers out there is that burgers are included in their menus, and there are times when buns are bought way more than the number of patties they have.
That will leave some sellers with brioche. The thing is, knowing that sellers will work in and out with patties all the time, they’ll grow tired of the usual, greasy, coleslaw-covered patties.
Why not try a fresher and greener option with Brioche loaves and or buns, and serve yourself some Brioche B-L-T?
All you need are a few things:
– 2 brioche slices or buns
– 1 cup of prepared lettuce leaves (preferably Endive)
– ½ cup of sliced tomatoes, either cherry or native
– 1 cup of unsliced bacon
– ¼ stick of butter
– 1 tbps. of vinaigrette
– 1 tbps. of mayo
– 2 tbsp. coleslaw
– Preheat your skillet or pan on medium heat for 4 minutes.
– Using the stick of butter, you use it in the said pan and spread it all around.
– Watch the butter if it starts to darken. Butter tends to burn quickly. If that’s the case, lower your heat down to medium-low.
– Toast your buns or loaves until golden brown.
– Serve the first loaf or bun on a plate, and assemble your B-L-T neatly.
3. Choco-cake Milkshake
Had a run with your local convenience store’s deal? Chances are you’ve bought a loaf or two on your run, including a familiar-looking chocolate bread loaf.
The thing is, you might have a chance that instead of having chocolate or other sweet spreads, you own cheese or savory spreads instead.
You might think that you’re left bare-boned with loaves of chocolate bread. However, a solution to this is to make ice-cold shakes.
A short brief on how to make some:
– 2 loaves of chocolate bread
– 1 cup of chocolate ice cream
– 1 ½ can of evaporated milk
– ¼ cup of sugar
– ½ cup of sweetened chocolate mix
– 2 tbsp. of condensed milk
– ½ tbps. Vanilla
– Tear down the loaves of bread and put them into a blender.
– Add the remaining ingredients all at once in a blender.
– Blend it and enjoy it afterward!
4. Tuna Salad on Baguette slices
Tuna salads are usually seen in triangular forms within fluffy white bread slices, but tuna salads in baguette slices are usually unheard of.
Are you still processing how to use baguette slices for actual recipes rather than pairing them with your brie? Why not slather tuna salads down with baguette slices?
There are tons of recipes that tell you that tuna salads are practical enough on their own, and as mentioned, we’re up to something simple:
– 2 packs/3 cans of tuna
– 1 Baguette, about 2 feet long
– 1 jar of mayo/ 3 220 ml packs of Mayo
– 1 small jar of sweet relish/ 2 100 ml packs of sweet relish
– (Optional) 2 cups of boiled spinach or 2 cups of lettuce
– As simple as it could get, prepare a large bowl for your mix, and a long plate for your baguette.
– Add every single ingredient.
– Mix the batch well.
– Cut the baguette lengthwise and into appropriate sandwich dimensions (about 4 inches).
– Slather the salad onto the baguette slices.
Enjoy the matching merienda treat for today’s season of searing temperatures with your leftover white bread, brioche, chocolate bread, and or baguette that you bought… somehow.
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