Bliss on Toast: 75 Simple Recipes

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It is filled with interesting recipes for sandwiches, most of which are open-faced (hence the "on toast" title).

Probably torturing myself reading this but really at the end of the day toast is toast whether it's gluten free or it isn't. There is a photo for every recipe, and really many of these are just stacking ideas - the amount of actual cooking involved generally is pretty minimal. As a child I'd toast bread or an English muffin, top it with tomato slices and cheddar cheese, and pop it under the broiler. 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. Her tasty recipes are divided into chapters for dishes that include cheese and eggs; vegetarian and vegan ingredients; fish; meat and poultry; and desserts.

I've survived 45 years believing bliss on toast was grilled white bread with Kraft American cheese singles but luckily Prue Leith has come along with Bliss on Toast to help me up my game. 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. I was hoping for some simpler recipes, meaning everyday ingredients, but there are some good recipes in there!

Fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner. This diminutive cookbook is packed full of practical recipes that make quick meals on toast very accessible, sometimes entertaining, full of excellent photography, directions, and hints. I don't know why Dagwood became synonymous with "sandwich", seems like a better definition would be "one who loves sandwiches". 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.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 . With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no-one who better knows what makes a meal bliss than Dame Prue Leith. If parents are packing up their kids to take them for university pop a copy of Bliss on Toast in their bag and you won't go wrong. BLISS ON TOAST is a salute to her favorite Sunday night comfort food--hot food served on toasted bread.

Ideal for a busy home cook who loves a full and balanced plate, the recipes are incredibly versatile and perfect for any time of the day: tomatoes, shallots, and oregano on black olive toas t ; grilled chicken tikka with yogurt on naan ; smoked salmon, wasabi, and avocado on multigrain bread ; and bananas and ice cream with brandy syrup on panettone . Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights.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. 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.

making the recipes fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner. With easily swapped components, the sky's the limit for creating these elevated, simple-to-build, open-faced eats.

For this book, along with the titles and lovely photos, there are written, easy to follow instructions.