4 spread recipe’s for all the sourdough you’ve baked
If one thing is true, it’s that we’ve all gone pretty nuts for sourdough during this pandemic. Now the question is – what are we topping our bread with? Here’s a few fun, quick and easy recipes to make your own spreads to top all that beautiful bread you’ve made.
- 70g Roasted hazelnuts (or you can roast your own)
- 110g Dark Chocolate
- 20g Caster Sugar
- 175ml + 1 TBSP Double Cream
- 1/4 tsp Vanilla Extract
1. Grind the roasted hazelnuts into a smooth paste in a food processor. Depending on your machine, this will take about 10 minutes and you’ll need to keep scraping down the sides; be careful the motor doesn’t overheat.
2. Meanwhile, melt the chocolate in a heatproof bowl set over, but not touching, a pan of simmering water. Stir together the double cream and 20g sugar in a small pan, and heat to a simmer.
3. With the processor still running, pour the hot chocolate into the hazelnut paste, followed by the hot cream mixture and vanilla.
4. Pour into a clean container and allow to cool before spreading over warmly toasted sourdough – mmmm delicious!
- 1 Lemon, Zest, and Juice
- 50g Caster Sugar
- 25g Butter
- 1 Beaten Egg
1. Put the lemon zest & juice, sugar and butter in a heatproof bowl.
2. Place over a pan of simmering water, and stir until the butter has melted.
3. Mix in the beaten egg and continue to whisk the mixture over the heat for 10 minutes, until the curd has the consistency of custard.
4. Pour the curd through a sieve into a clean container to remove the zest. Allow the curd to cool completely, before spreading onto toasted sourdough for breakfast.
- 40g Butter
- 85g Fresh or Frozen Raspberries
- 3 Egg Yolks, Beaten
- 75g Caster Sugar
- 1 tbsp Lemon Juice
1. Place the butter in a small saucepan and heat gently until melted.
2. Add the raspberries, beaten egg yolks, sugar and lemon juice and mix together.
3. Continue to cook, stirring constantly, until the curd has thickened and coats the back of a wooden spoon – about 6 to 8 minutes.
4. Strain the mixture through a sieve, into a clean container, mashing the raspberries with the back of the spoon. Once completely cool, spread over sourdough and enjoy!
Nori Seaweed & Lemon Butter
- 1 Nori Seaweed Sheet
- 125g Unsalted Butter
- 1/2 tbsp Sea Salt Flakes
- Juice of 1/2 Lemon
1. Preheat the oven to 180c/ 160c Fan/ Gas 4. Lay the seaweed sheet over a wire rack and bake for 5 minutes, or until the seaweed is crispy and only just starting to colour. Remove from the oven and allow to cool.
2. Crumble the crispy seaweed into a blender, add the sea salt, lemon juice and butter and blend until just combined.
3. Spoon the butter mix into a small bowl and cover with cling-film. Place in the fridge to set.
4. Once completely cool, spread onto lightly toasted sourdough and enjoy the taste of the seaside!