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).
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.
This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.
If you want to impress someone, this salad will make them want to date you-it's that good.