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.
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.
Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
Picture this: you get home and see the slow cooker on the kitchen bench and you feel defeated until you realise it contains a slow-cooked harissa lamb shoulder!
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
Check out this recipe for a delicious s'more-inspired cake from Everybody Loves Cake by Alisha Henderson.