When best to have a warm cup of soup than in the winter season. It is finally cooling down, and the past weekend I had this craving for soup and freshly baked bread. Follow this link to get your hands on the “Easy Ciabatta” or the “100% Hydration Ciabatta” recipe.
In a mixing bowl or jug, combine the eggs, buttermilk, smoked paprika, salt, and pepper. Use a whisk to mix the ingredients until well combined.
Arrange the ciabatta slices on a clean roasting tray and pour the buttermilk mixture over the bread. Allow 5 – 7 minutes for the bread to soak up the liquid. Turn the bread over and allow it to soak for another 5 minutes.
Heat the olive oil in a large frying pan over moderate heat.
Fry the apple slices until soft and browned. Remove the apple and keep aside.
In the same pan, add more olive oil if needed and fry the bacon until crispy on both sides.
Remove the bacon and set aside.
Place the soaked ciabattas in the pan and fry until browned on both sides. Fry the bread in two batches.
Stack the French toast with the cream cheese, crispy bacon, and apple. Finally, drizzle with golden syrup and serve.
Follow this link to get a recipe to make the ciabatta that was used for creating this recipe.
Preheat oven to 180°C and line a standard twelve muffin pan with paper liners; set aside.
Fry the bacon until crispy in a little bit of olive oil, drain and cool to room temperature
Combine the flour, sugar, paprika, thyme, and salt in a medium-size bowl. Rub the butter into the dry ingredients with your fingers until it resembles coarse crumbs. Stir in the bacon and set aside until ready to use.
Whisk the flour, sugar, baking powder and salt together in a large mixing bowl.
In a separate bowl, mash the bananas. Then add the rest of the ingredients in order and whisk until smooth with each addition. Start with the peanut butter and followed by the oil, eggs, buttermilk, and vanilla.
Combine the wet and dry ingredients with a wooden spoon and mix until just incorporated. Do not over mix.
Divide the batter evenly among the prepared muffin cups and top each muffin generously with the bacon streusel.
Bake until the muffins are golden brown and a toothpick, inserted in the middle, comes out clean, about 20 – 23 minutes.
Remove from the oven and convert it to a wire rack. Let cool before serving.
A good tip that one of my lecturers gave me after she tried this recipe was: “Do not add an extra banana! The flavor balancing will not be perfect.” So there you have it. Stick to 200g of ripe bananas!