Week 7: Subsidy

Week 7: Subsidy

Breakfast Kota

Prepare a delicious family breakfast in no time with this easy-to-make breakfast
kota treat. You can easily tweak the recipe to your liking by adding different
ingredients, but be sure to use fresh Shoprite bread to perfect the meal.

(Serves 4)
You’ll need:

1 loaf Shoprite bread; not sliced
2 tbsp. butter; melted
8 large eggs
1 cup ham; diced
1 cup Cheddar cheese; grated
2 cups mushrooms; sliced
4 spring onions; thinly sliced
Salt and pepper
1 cup cherry tomatoes; halved
Fresh parsley

Method
Halve the bread diagonally, then cut each half horizontally so that you have 4
equal quarters.
Remove some of the bread from the crust to form a hole in the middle of each
quarter.
Brush each inside with the melted butter, then set aside.
Preheat oven to 180 °C.
Fill the bottom of each quarter with ham, cheese, mushrooms and spring onions,
then crack 2 eggs into each (eggs should be on top of the other fillings).
Season with salt and pepper.
Top with more cheese, tomatoes and parsley.
Place on baking tray and bake in the oven until eggs are cooked.

Apple & Bread Pudding

Do you have a sweet tooth that knows no limits? If so, then this affordable apple
& bread pudding is the perfect treat. Not only is it a comforting dessert, it’s also
great for when you have more than a few guests over for dinner or for dessert
after a lazy Sunday lunch.

(Serves 8)
You’ll need:

2½ cups milk
4 large eggs
½ cup sugar; divided
1 tbsp. vanilla essence
½ tsp. lemon zest
⅛ tsp. ground nutmeg
4 cups bread; cubed (about 6 slices bread; crust removed)
¼ cup raisins
3 tbsp. butter
2 apples; peeled, halved and cored
1 tbsp. lemon juice

Method
Heat milk in a pot over medium heat until starting to simmer.
Whisk eggs in a large bowl until frothy, then gradually add ¼ cup sugar.
Continue to whisk until pale, then slowly whisk in the hot milk, being careful not
to scramble the eggs.
Whisk in vanilla, lemon zest and nutmeg.
Add the bread and raisins to the mixture and gently fold in until bread is fully
soaked.
Set aside to allow bread to absorb the milk.
Grease a round 24cm cake tin with 1 tbsp. butter and preheat oven to 180 °C.
Cut each pear half into 4 slices, place into a bowl and add the lemon juice.
Heat a medium pan with 2 tbsp. butter and add the remaining ¼ cup sugar to the
melted butter.
Arrange the apple slices in a single layer.
Cook until apples start to brown and caramelise, being careful not to burn them.
Transfer the apples into the prepared cake tin and drizzle the caramel juice from
the pan over.
Set the cake tin on a shallow baking dish.
Pour some boiling water to reach ½-way up the sides of the cake tin.
On top of the apples, spoon in the bread mixture and press down.
Place in the oven and bake for 1–1¼ hrs or until bread is set and browned on the
top.
Remove cake tin from hot water and set aside on cooling rack and allow to cool
before unmolding.
Invert onto a platter and serve as is or with warm custard.