Brioche | This classic French bread is rich and slightly sweet, with a soft, golden crust and a yellow, buttery, cakey crumb. It is widely eaten in France - with coffee for breakfast, as a roll with dinner, or as a base for any number of desserts. At River Cottage, we like to toast brioche and serve it with a smooth chicken liver pate, and a little fruit jelly. Contrary to popular belief, as bread goes, brioche is pretty straightforward. The dough is very soft to handle though, so kneading…
EASY PEEZY FRENCH BREAD: Four ingredients. Yes, you read that right, just four! I have two words for the finished product - absolutely DELICIOUS! GET THE RECIPE HERE: http://www.mymundaneandmiraculouslife.com/2014/06/foodie-fridays-easy-peesy-french-bread.html
Turkish circular sesame bread (simit) | This circular, sesame seed-coated bread has been baked in Istanbul since the 1500s. Today, similar versions are enjoyed from Greece to Bulgaria and Lebanon, with its size and texture (crunchy or chewy) varying from region to region. Traditionally eaten as a snack or as part of a breakfast spread, simit goes well with chunks of feta or tulum cheese, slices of cucumber, tomato, olives and basturma (air-dried, cured and spiced beef).
Lebanese chicken and rice (riz ala’ dajaj) | A traditional Lebanese dish typically served for special occasions, this recipe exemplifies the importance of spices in Lebanese cuisine. The delicately spiced lamb and rice is topped with cinnamon-dusted chicken, golden almonds and pine nuts. Serve with your favourite salad.
Russian sweet cheese fritters (syrniki) | I grew up with a mum who worked full-time, so my brother and I had pretty simple breakfasts before heading to school. But she loved to spoil us on the weekends by making something special for breakfast. Syrniki (seer-nee-kee) were one of these treats and I missed them terribly when I moved away from Russia. Syrniki are fritters made from a farmer’s cheese called tvorog and I couldn’t find a good substitute in the US or Canada for the longest time…
Melted goat's cheese on sourdough (crottin chaud sur toast) | What a divine way to enjoy rich and creamy chévre (goat’s cheese): melted over toasted sourdough, and drizzled with honey to highlight its mild, salty flavour. This recipe takes next to no time to prepare, and it’s easy to multiply the quantities to please a crowd. Serve it as an appetiser with a glass of chilled white wine.
Impossible coconut and passionfruit pie | Apparently, this pie is named as such because it is almost impossible to mess up… my kind of recipe! As it bakes, two distinct layers form with creamy, custardy base under a moist coconut topping. You can serve it warm, but I prefer it slightly chilled, making for a great do-ahead dessert.
Merlu soup with asparagus and peas (merlu koskera) | This traditional soup from the Basque region of France is made with local merlu fish, asparagus, peas and parsley. This recipe takes only 30 minutes to prepare, cook and serve – of course, crusty bread is a perfect accompaniment.