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White Bread Baton/French Stick
Full fat Milk

Light Brown Sugar
1 Egg
Sultana's
Butter(to spread)
Drop Vanilla Essence

First cut your baton into slices.

Spread with butter on one side only.

Whisk your egg with a little drop of milk and a few drops of vanilla essence.



Put one layer of the bread at the bottom of your dish.




Sprinkle over some brown sugar.



Sprinkle a few sultanas on top of the sugar.



Drizzle over a little of your egg mix.




Now do the same with another layer and another layer till you reach the top of your dish.




Pour milk all over the top of your layered bread until it is just under the brim of your dish. Leave it for one or two minutes to soak up a little.





Pour some more milk until it reaches the brim of your dish again. Sprinkle with brown sugar and leave for one or two minutes again.

(Do not expect the bread to soak up all the milk here because it will cook into the bread in the oven.)

Put into your oven on the middle shelf at approx 175C and cook for approx 30 minutes or until the topping of your pudding is golden brown and it looks like it has soaked up most of the milk at the sides.



Serve as it is you don't need cream or custard with this bread and butter pudding it is just so very delicious as it is !

This bread and butter pudding was so tasty and yummy that we almost ate the bowl in a bread and butter frenzy.

If you want to use another kind of bread for this it will work just as good as long as the type of bread you use can act as a sponge for the milk. I prefer Batons the best but you can use your own preference. Have fun cooking !

Don't you just hate it sometimes when you cook something delicious but you have little plastic like bits of tomato skin in your dish? Well here is how I peel my tomatoes!

For the Main
1 Red Capsicum/Pepper(chopped)
1 Green Capsicum/Pepper(chopped)
3 Small Onions(chopped)
2 Small Onions(finely chopped)

2 Large Handfuls Mushrooms
3-4 Chicken Breasts(chopped)
Ghee (or olive oil if you want to be extra healthy)

1/2 cup Creamed Tomato's(if you like the tomato taste to curry add a little more)

To Get Started

First of all chop all your vegetables up. Then grind your ginger and garlic into a paste in a mortar and pestle and put to the side. This makes cooking your curry a lot easier.

On With the Main

Fry your finely chopped onions in some ghee until they start to brown.

Turn down the heat a little and add your garlic/ginger paste, stir well for a minute or two.


Add your other chopped onions, peppers and creamed tomato's with a small splash of water and some ghee.

Cook for a few minutes.
(don't add too much water as this will make it more into a stew)

Chicken doesn't take very long to cook, always make sure it is cooked all the way through. When the chicken is ready - so is your delicious curry!

Serve with your favourite bread and enjoy!

I cooked this dish tonight and it was so delicious!

If you can't get Coley you could use any other white fish like Cod or Pollock etc.

Also I think leeks can be very under rated, leeks are tasty in stews, gravies and even used with spice.

I hope you try this recipe because it was very tasty and so very healthy!

Ingredients

3-4 Carrots(cut into sticks)
1 large onion(sliced)
1 Leek(chopped small)
Handful Mushrooms(sliced)
1/4 Cauliflower(chopped)
Olive Oil

Dried Parsley(large pinch)
Dried Coriander(large pinch)
Clove Garlic(chopped)
Chunk Ginger(chopped)
1/4 tsp Chili Powder
1 + 1/2 tsp Cumin Powder
2 tsp Turmeric
1 tsp Ground Coriander

Getting Started

First of all peel and cut your carrots into sticks and cook in a pan of water for 5-10 minutes.

Then add your leeks and cauliflower and cook until soft. Turn the heat off then leave the pan as it is until needed - do not drain the water off as you will be using it as stock also.

Now grind together your ginger and garlic in a mortar and pestle.




For the Main

Heat some olive oil in a griddle pan until hot - this only takes seconds.

Place your fish onto the griddle turn the heat down a little and leave to cook for 7-8 minutes. Turn it over and cook for a few more minutes. Your fish may need turning again for a minute or two. Poke a skewer or use the opposite end of a spoon into the middle to check if it is hot - some people like fish rare but personally I like to know mine is hot and cooked in the middle.

Meanwhile put your onions into a frying pan with some olive oil.

Brown them off then add your garlic and ginger, stir well and cook for a minute.

Add your spices turmeric, cumin, chili, coriander and stir well - you may need to drizzle in some more olive oil to break down the spices.

Now scoop out your cooked vegetables and add to your onions with your sliced mushrooms.

Add enough of your vegetable water to mix in all your vegetables together.



Add your dried parsley and coriander leaves stir well then cover with a lid and simmer for a few minutes until mushrooms are cooked.

Your fish should be cooked by now.

Serve with your curried leeks and vegetables and enjoy!

Ingredients for Jeena's Aduki Bean Curry
2 Parsnips (cubed)
2 Handfuls Mushrooms (sliced)
1/2 Cup Red Lentils (washed)
1 Onion (diced)
1/2 Tin pre-cooked Aduki Beans
Olive Oil

For the Spices
1 tsp Cumin
1 tsp Ground Coriander
2 tsp Turmeric
1 Heaped tsp Ground Dried Methi
1/2 tsp Black Mustard Seeds
1/2 tsp Chilli Powder
2 Cloves Garlic (crushed)
1 Inch Cube Fresh Ginger (crushed)

Getting started on Jeenas Aduki Bean Curry Recipe..

Cook your red lentils in boiling water for 30-40 minutes.

Scoop any froff from the top of the pan of lentils, once cooked soft drain and put to the side for later.

Cook the diced parsnips in water for 10-15 minutes or until soft, put to the side for later.




Gently warm the aduki beans to soften them, put to the side for later.

Fry the onions and mustard seeds in a little olive oil.



Add your garlic and ginger, cook on a medium heat for one minute.




Add all your spices apart from the methi and stir well.

You may need to add a little more olive oil.

Add your parsnips cook for another minute or two, stir well.



Pour in a little water along with your dried methi leaves and stir.

Add the cooked lentils, stir.

Add sliced mushrooms.

Cook for a couple of minutes, add your cooked aduki beans.

Cook for a few more minutes then serve.

For more delicious curry recipes why not check out my Curry recipe index page

Hi Everyone! Thank you for all your lovely comments while I have been away! It's back to healthy eating and recipe posting now, I look forward to hearing your feedback soon. :)