Most often cooked with
Butter
Garlic
Egg
Onion
Milk
Stock
Bay leaf
ParsleyRecipes with bread
Albóndigas in Almond Sauce
Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
French Onion Soup
Onions cooked down for an hour until they are jammy and dark, then finished under the grill with a raft of bread and melted cheese.
French Toast
Thick slices of stale bread soaked in an egg and milk custard, then fried in butter over medium heat so the centre sets without the crust burning.
Gazpacho
A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.
Mushrooms on Toast
Mushrooms seared hard in a wide pan until they brown, then finished with garlic butter and piled onto thick toast.
Poached Eggs
Eggs slid into barely moving water, with an honest account of what the vinegar and the whirlpool do and do not fix.
Pork and Fennel Meatballs
Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Roast Tomato Soup
Tomatoes roasted hard with garlic until the edges blacken, then blitzed, so the flavour concentrates instead of thinning out in a pan of stock.
Sausage and Bacon Breakfast Bap
Sausages cooked slowly from a cold pan, bacon crisped in their fat, and the roll toasted on its cut face so it holds together.
Soft Scrambled Eggs
Eggs cooked slowly over low heat and stirred constantly, so they set as small soft curds instead of dry rubbery sheets.
