Raise the bar with three delicious bread recipes

STRAWBERRY, MINT AND CREAM-CHEESE TOASTIES
INGREDIENTS
For the strawberries
8 strawberries, sliced
2 tbsp caster sugar
2 tsp lemon juice
For the filling
¾ cup cream cheese
3 tbsp icing sugar, sifted
2 tsp mint, finely chopped
1 tsp vanilla essence
To assemble
8 slices bread
2 tbsp icing sugar

METHOD
For the strawberries
1. Mix the strawberries with the sugar and lemon juice and allow to macerate for 10 minutes.
For the filling
1. Combine all the ingredients together.
To assemble
1. Preheat a sandwich toaster.
2. Spread 4 slices of bread with a layer of cream cheese and top with strawberries. Close each with another slice of bread and toast for 2–3 minutes, until the bread turns a light golden brown.
3. Remove from the heat and sprinkle with icing sugar.

SWEET-AND-SOUR MEATBALLS WITH CUCUMBER SALAD
INGREDIENTS
For the meatballs
500 g beef mince
1 onion, finely chopped
1 egg, beaten
1 tsp Worcestershire sauce
2 slices bread, finely chopped
¼ tsp pepper
¼ cup flour
½ cup water
3 tbsp white vinegar
1 tbsp soy sauce
¼ cup brown sugar
¼ cup tomato sauce
2 tsp cornflour
For the salad
½ cup plain yogurt
3 tbsp lemon juice
½ tsp lemon zest
1 garlic clove, grated
2 tsp chopped mint
½ cucumber, sliced into ribbons
To serve
6 pita breads, toasted

METHOD
For the meatballs
1. Preheat the oven to 180°C.
2. Mix together the mince, onion, egg and Worcestershire sauce. Add the breadcrumbs and pepper and mix again.
3. Roll into medium sized balls and then lightly coat in flour.
4. Arrange the meatballs on a baking tray and bake for 10 minutes, until almost cooked.
5. Heat some oil in a pan over medium heat and fry the meatballs until cooked through.
6. Heat the water, vinegar, soy sauce, sugar and tomato sauce over medium heat, stirring occasionally, until the sugar has dissolved.
7. Mix the cornflour with 1 tbsp water to form a paste. Whisk this into the sauce. Reduce the heat and simmer, whisking, until thickened.
8. Add the meatballs and toss to coat.
For the salad
1. Mix the yogurt, lemon juice, lemon zest, garlic and mint together and season well. Drizzle over the cucumber ribbons.
2. Serve the salad with the warm pitas filled with the meatballs.

BACON PANZANELLA
INGREDIENTS
For the salad
4 thick slices of bread, cut into cubes
2 tbsp vegetable oil
1 × 200 g packet of diced bacon
2 cups lettuce leaves, torn
1 cup tomatoes, chopped
1 cup peas, blanched
½ red onion, thinly sliced
¼ cup basil
For the vinaigrette
1 tbsp white-wine vinegar
1 tsp mustard
3 tbsp olive oil
Salt and pepper
To serve
4 eggs, poached

METHOD
For the salad
1. Preheat the oven to 200°C.
2. Brush the bread cubes with oil and spread out on a baking tray. Bake for 10–15 minutes, tossing every 5 minutes.
3. Heat the remaining oil in a pan and fry the bacon till crispy, about 5 minutes.
4. Place the lettuce leaves, tomatoes, peas, onion and basil in a large bowl. Toss to combine, then add the bacon and toasted bread cubes.
For the vinaigrette
1. Whisk the vinegar and mustard together. Slowly pour in the olive oil, whisking until combined. Season with salt and pepper to taste.
2. Drizzle the vinaigrette over the salad and serve topped with a poached egg.

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