"At times, the state of the world may appear overwhelmin. We must always remember our success to help us stay strong and never give up. We must speak with one voice and we must make a strong stand and believe that we can accomplish what ever we set out to do."
Sarah James, Gwinch'in International
Meat Free Mondays!
CAPRESE BREAD & BUTTER PUDDING (serves 2)
Ingredients:
4-6 thick slices of day-old white bread
butter
1 large ball of mozzarella cheese, sliced
2 ripe plum (or about 8 baby plum) tomatoes, sliced
a handful of fresh basil leaves, finely chopped
3 large or 4 small eggs
150ml milk or single cream
salt and pepper
1 tsp dried oregano
Pre-heat the oven to 190C and lightly grease 1 large or 2 small (about 10cm x 10cm) ovenproof dishes.
Butter the bread on one side only and cut each slice into 4 triangles. Cover the base of the dish with overlapping triangles of bread, buttered side down, with the bread points pointing slightly upwards.
Tuck tomato and mozzarella slices in between the slices of bread and sprinkle with half the basil. Season with salt and black pepper.
Add another layer of bread, this time with the buttered side facing up and repeat the step above to add the tomato, mozzarella, basil and seasoning.
Whisk together the eggs, milk/cream and oregano and pour over the bread layers as evenly as possible.
Place on a baking sheet in the pre-heated oven and bake for about 20 minutes or until the egg mix has set and the top is beginning to brown.
Serve immediately with a big green salad. This would also make a fantastic vegetarian main course for a dinner party - although you'll have to fight off the meat eaters!
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