Savoury Pudding

First blog post on the site for a while!

Used up a pack of slightly stale wholemeal rolls tonight in a savoury bread and butter pudding, flavoured with sundried tomatoes, basil, pine nuts and parmesan. Really nice on its own with some salad for a simple veggie meal. Here are a few images of the steps, and the recipe instructions!

4 wholemeal rolls, sliced and buttered then cut in half
1/2 jar sundried tomatoes
1 tbsp capers
2 tbsp pine nuts
1/2 bunch fresh basil (15g)
300ml double cream
200ml milk
75g parmesan
1 tsp mustard
1 tsp paprika
Salt and pepper
3 eggs
1 tbsp chopped fresh parsley
Olive oil
2 tbsp breadcrumbs

  1. Preheat oven to 180C fan. Grease a baking dish then line up the buttered roll halves into the dish.
  2. Make the custard by bringing the milk and cream to the boil in a medium saucepan. Set to one side to cool slightly.
  3. Whisk the eggs in a bowl with the mustard and paprika, then mix into the milk and cream. Season then grate in most of the parmesan.
  4. Put the sundried tomatoes, basil leaves, capers and pine nuts in between the bread roll slices.
  5. Pour over the custard until all of the bread is fully covered. Push down slightly then leave it to soak for 15 minutes.
  6. Scatter over the breadcrumbs, parsley and rest of the parmesan. Drizzle with olive oil and bake for about 20 minutes until set and golden on top.
  7. Leave for about 10 minutes before serving with a fresh green salad.

Savoury treats

Brought these beauties in for my colleagues today – Feta, Spinach & Pine Nut Parcels. Recipe below 👇🏻

4 sheets filo pastry
2 tbsp butter, melted
75g feta, crumbled
150g baby spinach
1 tbsp olive oil
1/2 red onion, finely chopped
2 garlic cloves, crushed
Grated zest of 1 lemon
1/2 red chilli, de-seeded & finely chopped
25g parmesan, grated
1/2 tsp paprika
1 tsp dried oregano
1/2 tsp ground cinnamon
1 tbsp fresh parsley
25g toasted pine nuts

  1. Preheat oven to 180C and grease a large baking tray with butter.
  2. Heat olive oil in a frying pan and gently fry the onion, garlic and chilli until really soft.
  3. Add the paprika, oregano and cinnamon and cook out for a couple of minutes, then add the spinach and cook until wilted.
  4. Strain over a sieve to get rid of any excess moisture. Set aside to cool.
  5. In a large bowl, mix the lemon zest with the pine nuts, parsley, parmesan and feta. Tip in the spinach and onion mixture and combine everything thoroughly.
  6. One at a time, take a sheet of filo pastry and cut into two long strips. Keep the rest of the filo covered to avoid it drying out.
  7. Brush each with melted butter. Put 1 tbsp of filling at one end then fold over to form a neat parcel, tucking in the edges. Brush with more butter to seal everything in.
  8. Repeat with all of the filo until you have used all of the filling. Place the parcels on the baking tray and cook in the oven for around 20 minutes until golden and crisp. They will be a little soft due to the moist filling but will firm up once cooled. Cut each parcel in half to serve. Enjoy warm or at room temperature.