It’s not just the toast I love, but it’s stuff on toast too, the sort of food you load onto toast that does it for me as well. most readers will find a wide range of yummy things to munch on in Leith's bliss-inducing carbo-centric cookbook. just about ANYTHING on toast is delicious but some of these concoctions are exactly what I need for those days when I don't want the same old turkey sandwich or grilled cheese.

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 canapes. There is now a little ‘Bliss on Toast’ mini series on my instagram so take a look and see what is happening this week.The idea has gradually expanded to include desserts on toast too, like fried bananas, brandy and ice cream. If you enjoy ruining perfectly delicious breads with terrible toppings, go crazy, but I am out of here! With easily swapped components, the sky's the limit for creating these elevated, simple-to-build, open-faced eats. The cookbook's simple but stylish layout presents one full-page photo of the dish opposite a one-page recipe with tips. 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.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. And because even fanatical cooks like me get sick of cooking sometimes, beans on toast seems a great option, or just making toast toppings out of what’s in the fridge. 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 . making the recipes fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner.Indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture. A bit of leftover stew that is not enough for two can easily be stretched if spread on goodly slices of focaccia.

Her tasty recipes are divided into chapters for dishes that include cheese and eggs; vegetarian and vegan ingredients; fish; meat and poultry; and desserts. But many of the recipes do look and sound great, and they also use pantry and fridge ingredients that most of us, perhaps those of us who cook a lot, that is, will have on hand. 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. Can’t believe that a modest idea I had about a monthly recipe in the Oldie, consisting of delicious stuff on toast for Sunday night suppers, has turned into a really lovely little book. 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 Prue Leith.My comfort food is toasted raisin bread topped with peanut butter and a drizzle of honey, or marmalade and Swiss cheese. 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 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 . You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. 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. an extraordinary and highly recommended addition to personal, professional, and community library cookbook collections.I was hoping for some simpler recipes, meaning everyday ingredients, but there are some good recipes in there! 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. Her experience in directing companies, chairing the School Food Trust, and campaigning has equipped her with endless knowledge in so many areas from broadcasting, business and charity. For this book, along with the titles and lovely photos, there are written, easy to follow instructions. 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.