Fairy bread is a treat traditionally served at birthday parties in Australia, but you can make it for yourself as a snack anytime.
Round rainbow sprinkles - also called "hundreds and thousands" - are traditional, but if you don't have them, you can use other sprinkles instead.
SERVES: 1
INGREDIENTS
- 1 slice soft white sandwich bread
- ½ tablespoon softened unsalted butter
- 1 tablespoon multicoloured sprinkles
METHOD
-
Use a butter knife to spread the bread slice evenly with thebutter (make sure to go all the way to the edges of the breadso the sprinkles will stick all over).
-
Pour the sprinkles onto a rimmed plate or shallow dish and gently shake them into an even layer.
-
Press the bread, buttered-side down, into the sprinkles. Lift up the bread, shake the plate to spread the sprinkles back out, and press the bread down again. Repeat pressing and shaking until all of the empty spots on the buttered bread are evenly covered with sprinkles.
-
Place the bread, sprinkle-side up, on a chopping board. Cut the bread in half diagonally to create two triangles (the traditional shape for Fairy Bread). Serve.
BROODJE HAGELSLAG
In the Netherlands, hagelslag are a type of sprinkles that are often used as a topping for buttered bread. Their name translates to "hailstorm" - perfect for sprinkling! There are lots of flavours of hagelslag, but chocolate is the most popular. Dutch hagelslag have much more cocoa in them than American chocolate sprinkles, and are worth seeking out at a specialty shop or ordering online for extra-chocolatey flavour. To make Dutch broodje hagelslag (sprinkle bread), use hagelslag instead of the rainbow sprinkles (in a pinch, you can use American chocolate sprinkles).
These pancakes are fast, fluffy, and don't make a huge mess of your kitchen.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
