Bliss on Toast: 75 Simple Recipes

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The author is a renowned British cooking person and the book resulted from a year-long column she did that, if I understood correctly, was solely the name of the "toast" with a photo and readers were left to themselves to recreate using just the title and picture. The recipe that looks really yummy right now is toasted panettone with bananas sautéed in butter, syrup and vanilla ice cream. Expanding on the British Sunday supper of beans-on-toast, her take on this culinary tradition includes indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture .

Particularly mouthwatering and tempting are scrambled eggs with fried prosciutto on sourdough; fried halloumi cheese in pita pockets; ham and burrata on toasted croissants; and bananas and ice cream with brandy syrup on panettone. I don't know why Dagwood became synonymous with "sandwich", seems like a better definition would be "one who loves sandwiches". Known for revolutionising food and restaurants in London early in her career, she is now a judge on The Great British Bake Off, presented Prue's Great Garden plot and co-hosted Clever Cook, Waste Less.There is now a little ‘Bliss on Toast’ mini series on my instagram so take a look and see what is happening this week.

I gave the book 4 stars instead of 5 because in several recipes, the vegan version instructions were use vegan versions of mayo, butter, cheese or whatever processed vegan product was needed to veganize the dish. Neat concept, learned some new ideas about tastes to combine, and this book’s made me more curious about figs (I would probably like them now). These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round – for working–from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés. Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day. I hadn’t thought to put blackberries with my Camembert toast – but I shall remedy that with the next punnet of blackberries I get my hands onto.Indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture. I adore blackberries, it’s a combination of taste and nostalgia, childhood days of blackberry picking and then eating the homemade jam straight from the jar.

The head notes to each recipe are delivered in Leith's cheery and charming voice, tips regarding ingredient substitutions are included, and a bevy of excellent color photographs provide a preview of what to expect. Many of these recipes have well-paired flavors BUT very few of them seemed worth the work for the meal—I couldn’t tell if these were meant to be snacky or full dishes.My comfort food is toasted raisin bread topped with peanut butter and a drizzle of honey, or marmalade and Swiss cheese. most readers will find a wide range of yummy things to munch on in Leith's bliss-inducing carbo-centric cookbook. Very British-centric ingredient wise but also many recipes I look forward to trying, as well Leith gave me and other fledgling cooks permission to experiment using left-overs and pantry items--always a useful skill. It worked out well as a free book, but I don't think the content is worth purchasing it and finding a spot for it on your cookbook shelf.