Beans on toast may be a hardcore British comfort food, but that doesn’t mean we can’t glam up the traditional dish on our side of the pond. Here’s Janet Craig’s take on a UK classic – and no worries mate – you’ll be chuffed at how easy this is to make!
1 can white kidney / cannellini beans, drained and rinsed
1 tbsp olive oil
1 small onion, minced
2 cloves of chopped garlic
2 bay leaves,
½ cup white wine ( I use Vermouth)
Salt and pepper, parsley to garnish
2 slices whole grain bread
2 tsp unsalted butter
2 tsp honey or maple syrup
For meat eaters: 4 slices of bacon or grilled pancetta
Lightly sauté onion and garlic in 1 tbsp oil until translucent
Add the rinsed beans to the pan with wine & seasonings. Turn up the temperature on medium to simmer until wine is evaporating.
Toast the bread & spread with butter & honey or maple syrup
Plate the now glazed beans on toast topping with as much bacon as desired.
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.
Are you up to holiday entertaining? It is possible to entertain and not feel overwhelmed, with some helpful tips from our favourite Chef Janet Craig!
Buy the Easy Essentials:
Keep a couple of cheeses and interesting pickles such as mushrooms and olives in the fridge so you can quickly make up an antipasti plate. Have hard boiled eggs on hand to make devilled eggs, which are easy to prepare and a favourite for many! Hit your local Bulk Food Store for nuts, chocolates and other treats to put in small bowls without spending too much on goodies.
Write a Menu:
Write a menu of what you would like to serve. It helps with the shopping and is a constant reminder of what you are serving (including that salad stuck at the back of the fridge that’s so easy to forget about!) Save even more energy by hosting a potluck and invite people to bring their signature dish, such as a favourite family holiday recipe.
Small Place? No Problem!
If your place is smaller, consider draping a tablecloth over an ironing board to use as a buffet serving board. If your entrance is small, hand out a plastic bag to put wet boots in then the neck of the bag goes over the hanger of their coat.
Think about a signature drink, such as these tasty non-alcoholic mocktails. It’s so nice to greet your guests with a beverage in hand rather than running around trying to mix something. Keep a cooler with ice and bottles under that buffet table, just in case. Above all relax and enjoy yourselves.
I always say people come for your company, it’s just a bonus if they get great food.
After suffering a stroke at the age of 40, Janet left the corporate world to open a personal chef business, Satisfied Soul Inc. Now retired, she continues to enjoy her passions of cooking, creating and teaching people how to eat properly. Find our more about her & her amazing recipes, HERE.
Are you looking for a new way to enjoy your greens?
This lovely recipe can be prepared in advance and served as a cold side salad in the vinaigrette or warm in same sauce!
Any green vegetable such as asparagus, broccoli, and rapini can be blanched, here’s how:
Bring a large pot of salty water to a boil. Prepare a large bowl of ice water with ice cubes.
Depending on the size of the vegetable place, in boiling water one to four minutes. Drain and place immediately in ice water.
This lovely dressing can be used as a dunking sauce for fresh bread too. I often double or triple it and leave in the fridge for any salad.
1 tbsp grainy dijon mustard
1 tbsp honey
1 large shallot, minced
2 tsp each of any fresh herbs – I use basil, dill, tarragon, parsley, mint, chives and cilantro
Zest and juice of one large lemon
1 tbsp sherry or tarragon vinegar
Salt and pepper to taste
1/3-cup good olive oil
Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt and 1/2 teaspoon pepper. Gradually whisk in oil, I use a hand blender or small food processor to get it creamy.
Pour on top of vegetables and enjoy!
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.