Savoury Snacks
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The 'Ultimate Cheshire Sandwich' - Cheshire cheese, bacon, lettuce and tomato relish
Our new Seeded Farmhouse bread is perfect for really tasty sandwiches and this is a truly great combination!
Simply take 2 (or 3!) slices of Roberts Seeded Farmhouse bread, butter them and fill with a combination of Cheshire cheese, crispy bacon and fresh salad leaves. Then, for the finishing touch, add a little bit of magic created by Jason Palin from Mid Cheshire College:
Jason's Simple Tomato Relish
Ingredients:
Prep time 10 minutes. Cooking 30 minutes
- 8 fresh tomatoes - plum or salad - peeled with all the seeds popped out
- 2 red onions - sliced
- Quarter cucumber - peeled and diced with the seeds removed
- 25ml of fruit or cider vinegar
- 1tsp lemon juice
- 1tsp lemon zest
- 100g soft brown sugar
- Pinch of coarse sea salt
- Small knob of butter
Instructions for Cooking:
- Melt the butter on a low heat
- Add the onion and cook until soft but not coloured
- Rough chop the tomatoes and place in with the onion
- Pour over vinegar, add lemon juice and zest and bring to boil, add the sugar
- Simmer until it reaches a syrupy consistency and then add the cucumber and simmer for a few more minutes to soften
- Taste and add seasoning as required
- Cool down and chill until needed
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Beef Burgers
Ingredients:
Makes 4 Burgers
- 1 onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 2 beef steaks, chopped (approx. 200g/7oz each)
- 2 tbsp of ground coriander
- 1 tbsp tomato puree
- 1 egg yolk
- Pinch of salt
- Freshly ground black pepper
- Sprinkle of cumin
- Oil to cook
Instructions for Cooking:
- Place all the ingredients for the burgers into a food processor and mix until blended.
- Using wet hands, divide the mixture into four even sized portions and shape into burgers.
- Heat the oil in a pan and gently fry the burgers on each side for about 5-6 minutes ensuring they are cooked all the way through.
- Serve immediately on Roberts seeded Burger buns with fresh salad.
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French Onion Soup
Ingredients:
For the Soup
- 700g (1 1/2lb) of thinly sliced onions
- 50g (2oz) of butter
- 2 tbsp of olive oil
- 2 cloves of crushed garlic
- 1/2 tsp of sugar
- 1.2 litres (2 pints) of beef stock
- 200ml of dry white wine
- Salt and pepper to taste
For the Croutons
- 2 brown sub rolls with the ends removed
- 1 clove of crushed garlic
- 225g (8oz) of mozzarella cheese
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Instructions for Cooking:
- Drizzle a small amount of olive oil onto a baking tray and add some crushed garlic, spreading it out to cover the tray.
- Slice the sub rolls into inch thick pieces and place them on the tray turning them so both sides are coated with the oil. Bake them in the oven for 25 minutes until they are golden brown.
- Melt the oil and the better together on a high heat and add the onions, the garlic and the sugar. Keep stirring until the edges of the onions have turned dark, then reduce the heat and continue to simmer for 30 minutes until the base of the pan is covered with a caramelised film.
- Add the stock and the wine, stirring all the time, once the mixture starts to simmer, reduce the heat and leave it cooking for 60 minutes.
- Just before serving the soup sprinkle the croutons with the cheese and place them under the grill till the cheese bubbles then float two or three of the croutons in each bowl upon serving.
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Mushroom Stroganoff on Toasted Bread
This recipe makes a tasty alternative to a lunch-time sandwich.
Ingredients:
Serves 2
- 250g (9oz) pack chestnut mushrooms
- 30g (1oz) butter, plus a little extra for spreading
- 2 slices of malted wheatgrain bread
- 1 clove garlic, chopped
- 1 tsp wholegrain mustard
- 4 tbsp soured cream and chive mix
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Instructions for Cooking:
- Thickly slice the mushrooms.
- Place the butter in a frying pan on a high heat. Once sizzling add the mushrooms and garlic and cook, stirring occasionally until they are tender and juicy.
- Meanwhile toast and lightly butter the bread and put on 2 plates.
- Stir the mustard and the soured cream into the mushrooms and add salt and pepper to taste.
- Pile the mushrooms and their creamy sauce onto the toast and serve.
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Steak Sub Roll
Ingredients:
- 2 Roberts sub rolls
- 1 pound of steak thinly sliced
- 1 red onion
- Coarsely ground black pepper
- Salt to taste
- 2 dessert spoons of mustard mayonnaise
- 2 tomatoes
- fresh rocket
- olive oil
Instructions for Cooking:
- Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil.
- Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan.
- Cook the onion for 2 minutes in the remaining oil.
- Slice the tomato and line the sub rolls with the slices and the rocket then add the mustard mayo.
- Complete the sandwich with the steak and onion and serve while its still warm.
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Mini Pizza Breads
These mini pizza breads make an excellent lunch-time snack for all the family.
Ingredients:
Serves 4
- 4 slices of medium wheatgerm bread
- 4 tbsp of tomato chutney
- 2 tomatoes, sliced
- 115g (4oz) cheddar cheese, grated
- 1 tsp of basil
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Instructions for Cooking:
- Place the bread under a hot grill and toast on both sides.
- Spread the tomato chutney on one side and top with the tomato and cheese.
- Place back under the grill and cook for 2 mins or until the cheese is melted and golden.
- Sprinkle the basil on top, cut diagonally and serve immediately.
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Tomato and Bread Soup
This is a healthy and warming dish using mainly store cupboard ingredients.
Ingredients:
Serves 2
- 2 tbsp olive oil
- 3 plum tomatoes chopped
- 3 slices brown bread, diced
- 1570ml (1pint) chicken stock
- 30g (1oz) tomato pureé
- Large handful of fresh basil, chopped
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Instructions for Cooking:
- Heat the oil in a large saucepan. Add the tomatoes and sauté for 2 minutes.
- Add the bread and sauté for a further 2 minutes.
- Pour in the chicken stock, add the tomato pureé, and stir well.
- Leave the soup to simmer for 5 minutes.
- Add the fresh basil and serve straight away.
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Sweet Snacks
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Fruity Chocolate Bread Bars
These tasty sticky bars make an ideal tea-time treat. If kept in an air-tight container they will last up to 5 days.
Ingredients:
Makes 14 bars
- 225g (8oz) wholemeal bread crusts removed
- 285ml (1/2 pint) of milk
- 4 tbsp cocoa powder
- 115g (4oz) no soak dried apricots cut in half
- 115g (4oz) of raisins
- 100ml (3floz) orange juice
- 115g (4oz) dark soft brown sugar
- 2 large eggs
- 85g (3oz) white chocolate chips
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Instructions for Cooking:
- Preheat the oven to 170°C 150°C (Fan) (325°F/Gas Mark 3).
- Lightly grease a 26x16.5cm cake tin and line with baking parchment.
- Break the bread into pieces and place in a large bowl. Warm together the milk and cocoa, pour over the bread and leave to soak for 5 mins. Mash the bread mixture until smooth.
- Place the apricots, raisins and orange juice in a small pan, and bring to the boil. Remove from heat and cool.
- Beat together the sugar and eggs. Stir into the bread mixture, along with the fruits and two thirds of the chocolate chips.
- Pour the mixture into the cake tin and scatter over the remaining chocolate chips. Bake for 35 mins or until firm to the touch.
- Leave to cool in the tin for 5 mins before transferring to a wire rack.
- When cold cut into 14 bars.
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Cinnamon Toast
This recipe is great for supper time. Try serving with a mug of hot chocolate.
Ingredients:
Serves 2
- 4 slices oatmeal bread
- Butter for spreading
- 4 tbsp cocoa powder
- 4 tbsp demerara sugar
- 4 tbsp cinnamon
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Instructions for Cooking:
- Preheat the grill to a medium heat.
- Toast the bread on both sides and then spread with the butter. Sprinkle the slices liberally with the sugar and cinnamon.
- Put the bread back under the grill and toast until the sugar has melted and bubbles.
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Eggy Bread
Try serving with golden syrup, honey or jam for an indulgent breakfast.
Ingredients:
Serves 2
- 1 egg
- 2 tsp brown sugar
- 125ml (4floz) milk
- 3 to 4 slices of bread, depending on thickness
- 50g (2oz) butter for frying
Instructions for Cooking:
- Break the egg into a bowl add the sugar and beat well with a whisk. Gradually add the milk while continuing to beat the mix.
- Pour the egg mixture into a shallow dish and soak each slice of bread until the mixture is used up.
- Heat a frying pan over a moderate heat. Melt half the butter in the pan and fry each slice of bread turning to cook both sides until golden brown & crispy. Add more butter to the pan as required.
- Serve straight away with your favourite topping.
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Caramel French Toast
Ingredients:
Serves 6
- 1 cup of brown sugar
- ½ cup of butter
- 2 tbsp of maple syrup
- 12 slices of white bread with the crusts removed
- 6 large eggs
- 1 ½ cups of milk
- 1 tsp of vanilla extract
- 2 tbsp of sugar
- You will also need a small shallow oven proof dish 18 x 23cm (7 x 9 inches).
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Instructions for Cooking:
- Combine the brown sugar, butter and maple syrup in a small saucepan; cook over a medium heat until thickened, stirring constantly.
- Pour the syrup mixture into a small baking dish then place the bread on top of the mixture in two layers.
- Combine the eggs, milk vanilla and sugar stirring till blended. Pour the egg mixture evenly over the bread.
- Cover and chill for 8 hours.
- Uncover and bake in a preheated oven at 180°C (350°F) for 40 minutes.
- Slice and serve warm with cream.
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Desserts
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Summer Fruits Pudding
Ingredients:
- 8 Slices of Roberts medium white bread with the crusts removed
- 450g (1lb) of raspberries
- 450g (1lb) of strawberries
- 225g (8oz) of cherries
- 110g (4oz)of blueberries
- 150g (5oz) of caster sugar
- You also need a 1 1/2 pint (850)ml pudding basin, lightly greased.
Blackberries make a great alternative to blueberries towards the end of the summer.
Instructions for Cooking:
- Rinse all the fruits slicing any especially large strawberries and place them in a saucepan with the sugar.
- Cook on a low heat for 3 to 4 minutes until the sugar has dissolved and the juices have started to run. Don’t over cook.
- Remove the fruit from the heat and line the pudding basin with the slices of bread, overlapping them to ensure there are no gaps.
- Pour the fruit and the juice into the lined bowl and cover with another slice of bread.
- Place a small plate on the top of the pudding with a weight on and leave it in the fridge over night to allow the bread to soak up the juice.
- Just before serving tip the basin upside down onto a large plate gently sliding the pudding out.
- Cut into wedges and serve with fresh cream.
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Chocolate and Orange Bread and Butter Pudding
Ingredients:
- 9 slices of Roberts thick bread with the crusts removed
- 150g (5oz) of milk chocolate
- 150g (5oz) of chocolate chips
- 75g (3oz) of butter
- 425ml (15floz) milk
- 110g (4oz) caster sugar
- 3 large eggs
- 1 freshly chopped orange
- You will also need a shallow oven proof dish 18 x 23cm (7 x 9 inches) base x 5cm (2 inches) deep lightly greased
Chopped hazelnuts can be used instead of Orange pieces for a variation of this dish. |
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Instructions for Cooking:
- Cut each slice of bread into 4 triangles, Place the chocolate, the milk, the sugar and the butter into a bowl set over a pan of simmering water until the butter and chocolate have melted and the sugar has completely dissolved.
- Remove the bowl from the heat and give it a really good stir.
- In a separate bowl whisk the eggs then pour in the chocolate mixture and whisk again until they are well blended.
- Spoon a 1cm layer of the mixture into the bottom of the dish then arrange half the bread triangles on the top of the chocolate in overlapping rows and sprinkle with chocolate chips and pieces of orange.
- Pour half the remaining mixture over the bread as evenly as possible then arrange the rest of the triangles on top of that finishing off with the chocolate chips, orange pieces and finally the rest of the chocolate mixture.
- Use a fork to press the bread down so that its gets covered evenly with the chocolate as it cools.
- Cover the dish with cling film and stand for two hours before refrigerating for 24 hours.
- Pre-heat the oven to gas mark 4 (180°C). Remove cling film and bake in the oven on a high shelf for 30-35 minutes, the top should be crunchy while the centre will remain soft.
- Leave to stand for 10 minutes then cut into slices and serve with fresh cream.
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Traditional Bread and Butter Pudding
with Sultanas and Raisins
Ingredients:
- 9 slices of Roberts thick bread with the crusts removed
- 50g (2oz) softened butter
- 275ml (10floz) milk
- 60ml (2 1/2floz) double cream
- 3 large eggs
- 75g (3oz) sugar
- Grated zest of one large orange
- 1 level tsp of demerara sugar
- 25g (1oz) candied peel, finely chopped
- 2 tbsp of brandy
- 50g (2oz) of sultanas
- 50g (2oz) of raisins
- You will also need a shallow oven proof dish 18 x 23cm (7 x 9 inches) base x 5cm (2 inches) deep lightly greased.
Instructions for Cooking:
- Soak the raisins in brandy.
- Pre heat the oven to 180°C (gas mark 4)
- Generously butter the slices of bread on one side and cut them into triangles, arrange half the bread triangles in overlapping rows in the dish and sprinkle with half the sultana’s, raisins then arrange the rest of the triangles on top of that finishing off with the remaining sultanas, and raisins.
- Whisk the milk, cream, eggs and sugar together and pour over the bread and sprinkle with the mixed peel.
- Place the pudding on a high shelf and bake for 35 minutes until the top is crunchy.
- Serve the pudding straight from the oven with cream.
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Lemon and Ginger Cheesecake
Ingredients:
Base
- 150g gingerbread
- 75g butter
Filling
- 1 lemon
- Stem ginger to taste
- 250g of cottage cheese
- 250g of cream cheese
- 180ml of creme fraiche
- 1 sachet of gelatine
You will also need a shallow round metal tray 15cm (6 inches) in diameter. |
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Instructions for Cooking:
- Crush the gingerbread in a food processor or place it into a plastic bag and crush with a rolling pin.
- Melt the butter and add it to the crushed gingerbread, mix it together then spoon it into the bottom of the tray and press it down.
- Juice the lemon and grate the lemon rind.
- Put the lemon juice in a heat proof bowl and make up to 150ml with hot water, add the gelatine and allow to stand until it foams then place the bowl in a pan of hot water until the gelatine has dissolved.
- Beat all the cheese and the sugar together in a large bowl until it is smooth, add the lemon rind, the stem ginger and the gelatine and mix it well.
- Beat the cream until it is thick and fold it into the cheese mix.
- Pour the complete mix onto the gingerbread base and leave it to set.
Serve with fresh cream. |
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Accompaniments
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Traditional Bread Sauce
Ingredients:
- 2 whole cloves
- 1 onion
- 600ml (1 pint) of milk
- 100grms (4oz) white bread crumbs
- A knob of butter
- Salt and pepper to taste
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Instructions for Cooking:
- Press the cloves into the onion and put it into a pan with the milk and bring it gently to the boil.
- Take the pan off the heat and leave to stand for about 30 minutes.
- Remove the onion from the milk and stir in the bread crumbs, salt pepper and butter.
- Reheat the sauce to almost boiling point then remove from the heat, cover with damp grease proof paper and keep warm until ready to serve.
Perfect with roast chicken or turkey.
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Sage and Onion Stuffing
Ingredients:
- 225g of fresh white bread crumbs
- 300ml of water
- 450g of chopped onions
- 1 level tsp of dried sage
- 75g of butter
- Salt and pepper to taste
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Instructions for Cooking:
- Place the onions and the water in a small saucepan and bring them to the boil, simmer for about 15 minutes.
- Drain the onions then add the sage, the bread crumbs, the butter and the salt and pepper and mix well.
- Put the mixture into a well greased oven proof dish and top with a knob of butter then cook in a pre heated oven at 200°C for 30 minutes.
Perfect with roast turkey, chicken or goose.
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