Jess's Messes

For a First Class Flavour Experience


Leave a comment

Leftover Stale Bread Recipe

Hello food…..

Cheesey, Oniony, Bready Bake

Fondue!

Mmmmm cheesey!

Yesterday I was lucky enough to have a feast of Cheese Fondue – with bread, garlic bread, cherry tomatoes, jalapenos, grapes, pineapple and more… (with red wine of course)!

Today I had a lot of leftover stale bread. I could have used this for croutons on a soup or salad, but there was a hell of a lot, so that meant gallons of soup or tonnes of salad. Therefore this Jess’s Messes invention was born. It’s a really quick and easy thing to make, and genuinely uses leftovers/essentials that the majority of people have anyway! Not like my Jess’s Poncey Leftovers! Give it a go!

Cheesey, Oniony, Bready Bake

What do I need?

1/2 a Stale Baguette broken into pieces
1 Red Onion (sliced)
1 White Onion (sliced)
20g Butter
Pinch of Thyme
200g Cheddar Cheese (grated)
50g Parmesan Cheese (grated)
2 Eggs
100ml Milk
Salt and Pepper

What do I do?

preparation

1. Place the butter in a frying pan and melt, then add both onions, with a pinch of salt and the thyme. Fry slowly until soft, then turn up heat to get some colour and crispyness on the onions.
2. Crack the eggs and add the milk, a pinch of salt and a good amount of pepper to a bowl and whisk.
3. Place each bit of bread in the egg mix and cover the bottom of your baking dish, add a layer of onions and small layer of cheese.
4. Continue to layer up your dish in this order – bread, onion, cheese.
5. When complete, pour the remaining egg mix over your bake and squash down with a spatula.
6. Optional – add more cracked black pepper on the top.

time to bake

7. Bake at Gas Mark 5 (190 degees C) for 20-25 minutes.
8. Serve.

So unbelievably quick and easy and cheap, and ensures there is no wastage of stale bread.

Enjoy!

Follow Jess’s Messes on Twitter
Like Jess’s Messes on Facebook

Advertisements


Leave a comment

Gorgeous Gnocchi Bakey Bake

Hello food…..

Gnocchi Making

I have to include this recipe on here, as there have now been 2 posts – DriveWorks Masterchef and Dave’s Gnocchi Good Times – about it on the blog and now actual guide as how to make it. So here we go:

Ingredients

Gnocchi

  • 4 Large Waxy Potatoes
  • 175g Plain Flour
  • 75g Semolina
  • 10g Fresh Basil
  • Salt and Pepper

Sauce

  • 10ml Vegetable Oil
  • 1 White Onion
  • 2 Cloves Garlic
  • 400g Tomatoes
  • 100g Spinach
  • 10g Basil
  • 100g Grated Cheddar Cheese
  • 1 big ball Mozzerella
  • Salt and Pepper
  • (200g Sliced Mushrooms / 2 Diced Chicken Breasts optional)
    Making Sauce

Method
 

1.      Make your gnocchi – boil the potatoes and mash until as few lumps as humnaly possible
2.   Add potato to semolina and flour and tear basil into mix, combine together into a smooth dough and shape into little 2cm big spheres.
3.   Bring water to the boil and place gnocchi in the pan, when it rises to the top, strain and place in the baking dish.
4.   Make the sauce – Finely chop Onion, crush garlic and fry in oil and salt slowly, until softened. Add chicken or mushrooms if using.
5.      Chop tomatoes into large chunks and add to onions. Cook until tomatoes have released juices.
6.      Add basil, spinach and seasoning until  slightly wilted and then add to baking dish.
7.      Make sure gnocchi and sauce all mixed together well.
8.      Cover with grated cheese, tear mozzerella and place over mixture and ground black pepper and bake in oven at 180˚c/ Gas Mark 5 for 20 minutes.
9.      Serve!
Yumety yum yum!