Bliss on Toast: 75 Simple Recipes

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With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no one who better knows what makes a meal bliss than Prue Leith.

Very British-centric ingredient wise but also many recipes I look forward to trying, as well Leith gave me and other fledgling cooks permission to experiment using left-overs and pantry items--always a useful skill.My comfort food is toasted raisin bread topped with peanut butter and a drizzle of honey, or marmalade and Swiss cheese.

The cookbook's simple but stylish layout presents one full-page photo of the dish opposite a one-page recipe with tips. an extraordinary and highly recommended addition to personal, professional, and community library cookbook collections.But the more I thought about it the more I realised that anything that tastes good on a plate – coq au vin, curry, steak, baked aubergines, smoked salmon and avocado, all taste even better on toast. And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no-one who better knows what makes a meal bliss than Dame Prue Leith. These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round - for working-from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés.

And when you top it with a few cleverly paired ingredients, it becomes a full meal―not to mention pure bliss. Her experience in directing companies, chairing the School Food Trust, and campaigning has equipped her with endless knowledge in so many areas from broadcasting, business and charity. It worked out well as a free book, but I don't think the content is worth purchasing it and finding a spot for it on your cookbook shelf.Of course if you have any great ideas or recipes please share them……we might be able to produce the book a lot sooner! Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights.

I hadn’t thought to put blackberries with my Camembert toast – but I shall remedy that with the next punnet of blackberries I get my hands onto. Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day. The photographs are lovely, and some of the combinations are intriguing, but this could just as easily have been a list.Expanding on the British Sunday supper of beans-on-toast, her take on this culinary tradition includes indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture . It is filled with interesting recipes for sandwiches, most of which are open-faced (hence the "on toast" title). The idea has gradually expanded to include desserts on toast too, like fried bananas, brandy and ice cream. In Bliss on Toast , Great British Baking Show judge Prue Leith toasts sourdoughs, focaccias, baguettes, flatbreads and more, then pairs them with everything from seasonal vegetables to meat and fish. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.