RECIPES TO USE BRIK OVEN SOURDOUGH BREADS
House Smoked Ham/Smoked chicken Ham/Roasted peppers ,Pickle apple & Mozzarella Sandwich
Ingredients
Smoked Pork ham/Smoked chicken Ham /Roasted red peppers-100 grams
Fresh Mozzarella-150 Gm (Available at all Brik Oven Outlets)
Sour Cream -60 Grams (Available at all Brik Oven Outlets)
Wild Arugula -8 grams
Artisanal Sourdough Bread- 2 slices (Available at all Brik Oven Outlets)
Unsalted butter-5 grams
Salt-2 grams
Garlic Powder-10 Grams
Onion Powder-10 Grams
Spring onion/Chives/-15
Pickled Green Apple-35 grams
Pickled Green Apple
Green Apple -1 no.
Apple Cider Vinegar-200 ml
Water-100 ml
Castor Sugar-150 grams
Salt-25 grams
Cinnamon Stick-1 nos.
Black Peppercorns-4 grams
Method
Pickled Apples
Slice the Green Apple into Juliennes (2mmx2mmX2 inches), in a pan heat the vinegar, water, sugar cinnamon stick, Black pepper corn and boil till the sugar dissolves. Add the green apple into an airtight container and pour the liquid into it. Let it refrigerate for 4-5 hours)
Sandwich Assembly
Make a spread out of Brik Oven’s Sour Cream with chives/spring onion, garlic powder, onion powder and salt by mixing it in the bowl.
Take 2 slices of Brik Oven’s Artisanal Sourdough (which is available at all our outlets for purchase) Spread the sour cream mixture on the inner side.
In case of vegetarian options, roast bell peppers in an oven with some olive oil or over a gas burner until the skin is charred. Once cooled, peel the skin and deseed and use the flesh as a filling for your sandwich.
Add arugula and Smoked ham/Smoked chicken Ham/Roasted Peppers and evenly
stack it on the bottom half of the bread.
Drain the liquid from the jar and take out only the apples and spread it out on top of the ham/chicken/peppers.
Cut the Mozzarella into slices and apply it on top of the sandwich and melt it on a pan or in an oven at 180C for 2-3 minutes.
Apply butter on the outer sides of the sandwich and toast on a pan with medium to medium-high heat.
Once toasted, cut and serve.
Sourdough Avocado Toast:
Ingredients:
Sourdough bread slices
Ripe avocados
Cherry tomatoes, halved
Red onion slices
Fresh cilantro leaves
Lemon juice
Salt and pepper to taste
Instructions:
Toast the sourdough bread slices until golden brown.
Mash the avocado with a fork and spread it on the toasted bread.
Top with halved cherry tomatoes, red onion slices, and fresh cilantro leaves.
Drizzle with lemon juice and season with salt and pepper. Enjoy your delicious and healthy sourdough avocado toast!
Sourdough Panzanella Salad
Ingredients:
Sourdough bread cubes
Ripe tomatoes, diced
Cucumber, sliced
Red bell pepper, diced
Red onion, thinly sliced
Kalamata olives, pitted and halved
Fresh basil leaves, torn
Balsamic vinaigrette dressing
Instructions:
Preheat the oven to 375°F (190°C). Toss the sourdough bread cubes with olive oil and spread them on a baking sheet. Bake for about 10-15 minutes until crispy.
In a large bowl, combine the baked sourdough cubes, diced tomatoes, cucumber, red bell pepper, red onion, and olives.
Drizzle with balsamic vinaigrette dressing and toss gently.
Garnish with torn basil leaves. This refreshing sourdough Panzanella salad is ready to serve!
Sourdough French Toast
Ingredients:
Sourdough bread slices
Eggs
Milk
Vanilla extract
Cinnamon
Maple syrup
Instructions:
In a shallow bowl, whisk together eggs, milk, vanilla extract, and a pinch of cinnamon.
Dip each sourdough bread slice into the egg mixture, making sure to coat both sides.
Heat a non-stick skillet over medium heat and add a little butter or oil.
Cook the soaked sourdough slices for 2-3 minutes on each side until golden brown and crispy.
Serve the sourdough French toast with maple syrup and additional toppings like fresh berries or powdered sugar.
RECIPES FOR BAGELS
Sourdough Everything Bagels
Ingredients:
1 cup sourdough starter (unfed or discard)
1 1/2 cups lukewarm water
4 cups bread flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking soda (for boiling)
1 egg, beaten (for egg wash)
Everything bagel seasoning (poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt)
Instructions:
In a large mixing bowl, combine the sourdough starter, water, bread flour, salt, and sugar. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise at room temperature for about 4-8 hours or until doubled in size.
Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil with the baking soda.
Divide the risen dough into 8 equal portions and shape each portion into a smooth ball. Poke a hole through the center of each ball and stretch it to form a bagel shape.
Boil the bagels in batches for about 1 minute per side, then transfer them to a parchment-lined baking sheet.
Brush the bagels with beaten egg wash and sprinkle the everything bagel seasoning on top.
Bake the bagels for 20-25 minutes until golden brown and fully cooked. Let them cool before serving.
Sourdough Bagel Breakfast Sandwich:
Ingredients:
2 sourdough bagels
Eggs
Sliced cooked bacon or ham
Sliced cheddar cheese
Fresh spinach leaves
Salt and pepper to taste
Butter or oil for cooking
Instructions:
Slice the sourdough bagels in half and lightly toast them.
In a non-stick skillet, melt a little butter or add oil and cook the eggs to your desired doneness (fried, scrambled, or poached).
Season the eggs with salt and pepper to taste.
Assemble the breakfast sandwich by placing cooked bacon or ham on the bottom half of each bagel.
Top with a slice of cheddar cheese, followed by the cooked egg and fresh spinach leaves.
Place the other half of the bagel on top to complete the sandwich.
Enjoy your delicious sourdough bagel breakfast sandwich with a side of fresh fruit or a cup of coffee.