Category: Bread

Rothko Rarebit

This is a Rothko:

Yellow-and-Gold-Mark-Rothko-1956-e1404491464866And this is the Rothko Rarebit:

Rothko RarebitLooking for something quick and delish for breakfast, a lunch or a light supper or any of those meals in between? (I’m eyeballing you brinner.)

Have only one piece of bread in the house and can’t decide if you want egg on toast or grilled cheese?

Have only ten minutes to make it?

Well, with the Rothko Rarebit you can it all!  And with  – crispy toast, melty cheese, runny yolk….you might not be able to hang it on your wall but it is a work of culinary art!

And it comes with it’s very own round of toast for dunking!

Rothko Rarebit2I found the  recipe for Rothko Rarebit in Posh Eggs by Louise Hagger and it is has quickly become one of my go to meals for…well just about any time of day really!

Posh Eggs

The  hardest thing about cooking the Rothko Rarebit is getting the timing right.  Too long and your yolk is solid – not a bad thing in itself but that oozy egg yolk is A-MAZING!  Too short and your white is uncooked which, in my opinion is gross!  I had a play around with the timings to suit my oven and grill but start with what is given below and see how you go!

Also, if you can’t be bothered making the rarebit, potted cheese is a lovely substitute.  There is some beer in the original recipe – it’s only a tiny bit so should not cause any ill effects if you are having this for breakfast.  However, if you are at all worried by this, sub in some cream. 

Rothko Rarebit
A quick and delicious combination of grilled cheese and egg on toast which is a work of art on a plate.
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For The Garlic Toast
  1. 2 thick slices of bread
  2. 1 clove of garlic, crushed
  3. 10g butter, softened plus an additional 5 grams
For The Rarebit
  1. 1 egg yolk
  2. 1 tsp Hot English Mustard
  3. 70g finely grated mature Cheddar
  4. 1 tbsp beer
  5. 1 tsp Worcestershire sauce
  6. dash of Tabasco
For The Rarebit
  1. Mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco sauce together in a bowl. Set aside.
For The Toast
  1. Preheat your grill to high.
  2. Mix the crushed garlic with 10g of butter
  3. Butter both sides of the bread with the garlic butter mixture.
  4. Heat a non-stick frying pan over medium high heat, place the bread in the pan and cook for a minute until the butter down side is golden-brown.
  5. Flip the bread over and toast the other side.
  6. Remove the bread slices from the pan and, using a 5cm round cookie cutter, cut a hole in the centre of each piece of bread.
  7. Set aside the toast holes
  8. Place the bread slices back into the frying pan and place a dab of butter into the centre of each hole.
  9. Allow the butter to melt then crack an egg into each hole.
  10. Leave for 1-2 minutes or until the whites look as if they are halfway set.
  11. Using a fish slice, carefully flip the slices over.
  12. Cook for another 1-2 minutes until the white has set.
  13. Transfer to a baking sheet.
  14. Spread the rarebit mixture onto each of the toasts and place under the grill.
  15. Check every 30 seconds.
  16. After the first 30 seconds, add the toast rounds.
  17. After the second 30 seconds flip the toast rounds over if necessary.
  18. Keep checking every 30 seconds until the rarebit is golden, melted and bubbly.
  19. Serve immediately.
Adapted from Posh Eggs by Louise Hagger
Adapted from Posh Eggs by Louise Hagger
Retro Food For Modern Times
 Eeeek.. This time next week I will be in Bali!  I just had a quick sneaky peek at the weather and it’s 29°C there at the moment.  In comparison here, it’s 8°C. I cannot wait to feel the sun on my skin. 

But so  much to do before I go!  I’ve got at least two posts that are screaming to be posted before I leave. I also have a HUGE personal decision to make between now and then, which is kind of taking over all my waking…and sleeping…thoughts. I always feel when bloggers say this, it either means a baby or a book.  Well, it’s neither, just some work decisions.

But this is the level of my distraction.  Last night I made the most delicious meal which was bound for these pages, took all my photos, ate every last crumb and nearly licked the plate it was so good.  A couple of hours later, I went to the pantry for a snack and realised I had left THE most important ingredient totally out of the dish!

Doh!!!!  Facepalm!!!!

Good thing it was delicious, now I have really good reason to make it again!

Rothko Rarebit4Hope your week isn’t too distracting.  Have a good one.  I’ll be back in a couple of days with the next instalment from The A-Z of Cooking!

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Vincent Price’s Buckingham Eggs Jaffle

You made a what???

For for those of you who are already totally confused, let me explain.  A Jaffle is an Australian term for a toasted sandwich. And it is a much loved food for breakfast, brunch, lunch, afternoon tea, dinner, supper, a midnight snack or any of the times inbetween. 

And I made one based on Vincent Price’s Buckingham Eggs.  And it was very good!

Buckingham Egg Jaffle2Like I guess many of my generation, the first real inkling I had of Vincent Price was as the voice in Thriller….

I had no idea he could not only cook, but cook like a boss,  until I started blogging.  It’s one of the reasons why I am so excited that the 50th edition of Vincent and Mary Price’s A Treasury of Great Recipes is about to be released.  And I am reliably informed by Jenny of Silver Screen Suppers that, in her view, it is the best cookbook ever written!  And Jenny knows her stuff!!!

Only a few more sleeps ’til that happens but first, Jenny invited her blogging pals to take part in a cookalong with some of Vincent and Mary’s recipes. 

I hadn’t really intended on making the Buckingham Eggs for the cookalong .  I was totally primed to make Vincent Price’s Champagne Chicken but, it was only 10:00am. Possibly a little too early for a roast dinner.  But I was hungry and a jaffle seemed like the perfect thing to tide me over til dinner time. A quick glance at the fridge revealed eggs, cheese and anchovies. I had a thought process that went something like this:

  • You could make the Buckingham Eggs
  • But I want a jaffle
  • The Buckingham Eggs sound really good.
  • So does a jaffle.
  • Anchovy and Mustard butter…-
  • Egg and Cheese Jaffle
  • Hmm…what if we…
  • I like where you are going with this

And thus the Buckingham Eggs Jaffle was born. I’m sure neither Jenny or Vincent would disapprove of my tweaking the recipe slightly to satisfy both the devil and the angel on my shoulder!  For the purists, here is a link to the original recipe as cooked by Jenny:

Buckingham Eggs

For my version make an English mustard and anchovy butter.  I could not find any anchovy paste so I mushed up an anchovy.  The mustard adds  some heat and makes it a beautiful colour!Buckingham Eggs1I could just eat this on toast for ever and be totally content!

But, wait, there’s more!

Eggs and cream and cheese and onions. I meant to add some Worchestershire Sauce but I totally forgot!  Oh well, all the more reason to make it again next Sunday!

Buckingham Eggs3Now, add the onions to the egg mixture and scramble them really lightly.  You need them to thicken up but still be quite moist as they will continue to cook once they are in the jaffle iron.

Now, butter both sides of the bread (if you’re feeling decadent ) or the one side if not.  Place the buttered sides on the surface of the jaffle iron. This is important otherwise your bread will stick like crazy. Place the cheese on one side and the thickened egg mixture on the other side.

Buckingham Eggs4Fold The Iron over.  Trim any bits of bread hanging out of the iron and place over a low heat. 

Jaffle 3

The only tricky bit is that once the iron is closed you have no way of telling how much the inside has cooked unless you open it up and have a little peek.  Make sure you turn it over at least once so both sides get toasty.  As a general rule, once the outside is a dark golden colour, the inside will be perfect.  This is the colour you are aiming for:

Buckingham Eggs5At the risk of sounding a bit hippy dippy, when cooked like this, the egg and cream mixture and the cheese become one in a gorgeous creamy melange.  This is surrounded by the crispy, salty, slightly spicy bread…..ZOMG delicious.

Buckingham Eggs6This made a super brunch, but if darkness is falling across the land and the midnight hour is close at hand, this would also make a super late night snack!

A massive thanks to Jenny for including me and to Vincent and Mary Price for the recipe.

For all the deets on the cookbook launch and activities around it, click any (ALL) of the links below:

Vincent Price Treasury Cookalong with Silver Screen Suppers
Cooking With Vincent Website – for details of celebratory events in the USA 
Vincent Price Legacy Tour – for details of celebratory events in the UK
Amazon Page for the 50th Edition of A Treasury of Great Recipes
Champagne chicken up next!  Stay tuned….

Vincent Price’s Buckingham Eggs Jaffle

Vincent Price’s Buckingham Eggs Jaffle


  • 2 slices of bread
  • 2 tbsp butter, divided
  • 1 anchovy
  • 1/2 tsp English Mustard
  • 1 egg
  • 1 tbsp cream
  • grind of pepper
  • 1/2 tbsp finely minced onion (optional)
  • dash of Worchestershire sauce (optional)
  • 1 tbsp grated cheddar cheese


  • Mash the anchovy with a fork.
  • Add 1 tbsp butter and mustard and mix together until well combined.
  • Spread either one or both sides of bread with the butter mixture.
  • Place butter side down on each side of your jaffle iron.
  • Add the grated cheese to one side.
  • Mix the egg, cream, onion and pepper together.
  • Melt a tbsp butter over low heat in a small skillet.
  • Pour in the beaten eggs. When eggs begin to thicken, stir with a wooden spoon.
  • Whilst still moist and underdone, transfer the mix from the skillet to the non-cheesed side of the jaffle iron.
  • Add a few drops of worchestershire sauce, if using
  • Turn your stove flame onto low, close the jaffle iron and trim off any bread that is poking out.
  • Close the iron and place over the flame. Cook on each aide for 3-4 minutes or until the bread is crispy and golden brown.
  • Serve immediately.


I did not add salt to the egg mixture because I thought the anchovies made it salty enough. The amounts above are for one jaffle.

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Braving Brioche

They say you should do one thing every day that scares you.  Well, this week we are jumping ahead to the letter H in the A-Z of cooking and I am doing something that terrifies me.  The reason for the leap from E to H and the sudden boldness on my part will become apparent in the next post….Huh…instead of a cliff hanger ending I think I just gave you a cliff hanger starting!  Anyway, want to know what scares me?  That third episode of Limetown still makes me shiver  but cooking wise, one of the things that frightens me is bread. 

Brioche1And not only did I made bread this week but ooh la la, I made French Bread!  Brioches to be exact.  And they were very good!  They looked kinda like brioches, they smelled like brioches, and they tasted like brioches!  I cannot tell you how pleasantly surprised I was because the manner of making seemed odd.

I have never made brioche before but maybe, possibly this is how it is done.  It seemed to work!

You made your bread dough then divided it into 12 pieces which you rolled into balls.  Then you pinched off a small ball of dough from each of those so you then had  24 balls, 12 small and 12 larger.  The recipe then called to make a hole in the large ball and stick the small ball inside.  I found it easier to flatten the large ball and wrap it around the small ball.

BriocheThen into the baking pan for a rest and rise:

Brioche CollageAdd a glaze, pop in the oven and a short while later:


Brioche2If I’d known brioche was going to be this easy I would have been making it for years!  I love that high shine glaze!  And to copy a phrase I learned from the Great British Bake Off, the bread also has “good crumb”.

Even though I had specifically made these for another purpose, I couldn’t resist having a little taste.  Brioche and apricot jam for afternoon tea?  Yes please!

Brioche and Jam

As for the rest of them?  Stay tuned.  You’ll see in a couple of days!  And it’s worth the wait!  Meantime, get your brioches ready!




  • 1 tbsp plus 1tsp sugar
  • 3 tbsp hand hot water
  • 2 tsp dried yeast
  • 200g plain flour
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 50g butter, melted and cooled
  • Egg Glaze
  • 1 egg
  • 1 tbsp water
  • pinch of sugar


  • Dissolve 1/2 tsp of sugar in the water. Sprinkle over the yeast and whisk it in with a fork. Leave in a warm place for 10-15 minutes or until the mixture is frothy.
  • Sift the flour and salt into a bowl. Mix in the rest of the sugar, the yeast mixture, the eggs and butter.
  • Mix by hand until the mixture leaves the side of the bowl.
  • Knead on a lightly floured board for 5 minutes.
  • Put the dough in a warm place and leave to rise for about 1.5 hours or until it has doubled in size and springs back when lightly pressed.
  • Preheat your oven to 230C.
  • Divide the dough into 12 portions. Break off a small bit of each portion and roll into 12 small balls.
  • Roll the remainder of the portions into 12 larger balls.
  • Poke a hole in each of the larger balls with your finger and place the small ball inside. Close the hole by pressing the dough together.
  • Place the balls in your baking tin and leave to rise for about an hour or until light and puffy.
  • Mix the ingredients for the egg glaze together and brush over the brioches.
  • Place in your preheated oven for 10 minutes.

Have a great week!

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Old Bay Barbecued Corn and Prawn Tostadas

Next up in the Old Bay October Parade are these Barbecued Corn and Prawn Tostadas.

And although it is a little early in the early in the year, I think it only appropriate to quote that modern-day philosopher Billy Joe Armstrong, speaking of the Macy’s Day Parade:

  “Give me something that I need, satisfaction guaranteed.”

Ok Billy Joe, here they are. Barbecued Corn and Prawn Tostadas.  Satisfaction guaranteed indeed.  Although I have it in my head that he’s a vegan so maybe not.  How I know anything about Billy Joe Armstrong’s eating habits is beyond me.

BBQ'ed Corn and Prawn Tostadas2Yeah baby, corn and prawn = food porn! 

OMG, this was good.  This is the type of food that makes me glad my partner works nights.  Because it means I get to eat it all!

I had a left over ear of corn and a couple of prawns (shrimp) from the Shrimp Fest so in a Maryland meets Mexico (via Melbourne) move, I used them to make these super tasty tostadas. 

Start by barbecuing your corn.  First melt some butter and add some old Bay and brush this mix over your corn before popping on the barbecue.  Or, if it’s cold and dark outside, like it was when I made this, put your corn under the grill and let it roast away. 

Roasting corn smells wonderful – like summer and fairgrounds!  I like to get mine with some kernels quite charred:

BBQ'ed Corn and Prawn Tostadas3After you have grilled your corn, make it into a salsa with red onions, chilli, lime juice, avocado, tomatoes and coriander.

How pretty is the salsa?  So summery!

BBQ'ed Corn and Prawn Tostadas4Now, you could just load this salsa onto your tostada and have a perfectly delicious meal (and keep Billy Joe happy). 

But as you know, we here at casa de la retro food believe that you can gild a lily.  There’s not even a hint of minimalism in this neck o’ the woods. 

So, we are going to sauté some shrimp with garlic butter and Old Bay and pile them on top of our tostadas to make food worthy of the Aztec Gods. I would quite happily throw a few people I know into a volcano if it meant an endless supply of these tostadas…are you listening Quetzalcoatl?  Because I have a list. 

Corn and Prawn TostadasThe perfect summer accompaniment to these would be an ice-cold (preferably Mexican) Beer. Or a mojito. Whatever you do, do not make the mistake I made last summer and combine the two into a Beer Mojito.  DO. NOT. Erggghhhh.  I can still taste it.  But, DO make the Barbecued Corn and Prawn tostadas  today!  Or as soon as you possibly can.  And then invite me over.  For QA purposes only…gotta make sure you’re doing this right you know!

Barbecued Corn and Prawn Tostadas
Serves 2
Maryland meets Mexico in these delicious appetizers. Easy to make and a fabulous addition to your next cocktail party or snack time!
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  1. 2 tablespoons butter, melted
  2. 2 teaspoons Old Bay Seasoning
  3. 1 ear sweet corn
  4. 1 red chilli, finely chopped, seeds removed
  5. 1/2 avocado cut into small cubes
  6. 1 medium tomato, diced
  7. 1/4 cup chopped red onion
  8. 2 tablespoons chopped fresh coriander
  9. juice of 1/2 lime
  10. 1 teaspoon olive oil
  11. 1 baguette cut into into 1cm slices,
  12. 4-6 jumbo shrimp / banana prawns, deveined, tails left on
  13. Additional Old Bay
  1. Heat a barbecue or grill to medium heat.
  2. Melt butter and Old Bay in a small saucepan.
  3. Brush the corn with the Old Bay Butter
  4. Char grill until the corn is cooked through and lightly charred (6-8 minutes).
  5. Set aside.
  6. When cool enough to handle, remove kernels by slicing down the corn with a sharp knife.
  7. Combine the corn, chilli, avocado, tomato, onion, coriander, lime and olive oil.
  8. Season to taste and place in the fridge until needed.
  9. Place the bread under the grill and toast until golden.
  10. Add the garlic to the leftover butter and Old Bay mixture.
  11. Pour this mixture into a skillet and heat until the garlic is golden.
  12. Add the prawns and saute until cooked through.
  13. When ready to serve, pile the corn mixture onto the tostada.
  14. Top with a prawn.
  15. Sprinkle with additional Old Bay.
  16. Serve immediately.
  1. Corn Chips or Tortillas cold be substituted for the bruschetta.
  2. For extra smoky flavour, substitute the red chilli for a finely chopped Chipotle in adobo sauce.
Adapted from Old Bay Corn Pico De Gallo //Smoky Corn and Avocado Mexican Bites
Retro Food For Modern Times
Barbecued Corn and Prawn Tostadas8Have a great week! 

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Cheese and Date Night

If we are at home on a Friday, we don’t usually eat a big meal, just usually have a couple of snacky things here and there. 

Friday Night Snack Plate 1Tonight’s snack plate had a distinctly retro feel so I thought I would share it with you!

Cheese and Date Bread

First up, we have some Cheese and Date Bread, courtesy of The A-Z of Cooking.  We have jumped somewhat forward here in that this recipe appears under G – Good Health, when technically we are only up to D – Drinks and Dips. And whilst Drinks and Dips are usually  good Friday fare, tonight it was something different.

Cheese and Date BreadI was intrigued by the idea of Cheese and Date Bread.  I really wasn’t sure how the sweetness of the dates would go with the rest of the ingredients.  These fears were completely unfounded.  And my bread looked just like real proper bread!

Cheese and Date Bread2
Cheese and Date Bread2

 If somewhat lopsided…

Cheese and Date Bread3
Cheese and Date Bread3

The bread is pretty good plain but if you want to take it to a whole new level?  Toast it up. 

Cheese and Date Bread4
Cheese and Date Bread4

 Cheese and Date Balls

Like I said, initially I was hesitant to make the Cheese and Date Bread.  What changed my mind was finding this  recipe for Cheese and Date Balls:

Epicurious – Cheese and Date Balls

Of course I made mini balls – because that’s how I roll. Also, I swapped out the lemon in the recipe above for a teeny splash of vermouth. 

Cheese and Date BallsMmmmm…blue cheese, walnuts and dates spread on toasted Date and Cheese Bread.  Life is good!

Cheese and Date Balls2
Cheese and Date Balls2

 But wait…there’s more. 

But first a little bit of disclosure.  I am actually trying something new tonight which is to cook (ok, assemble, I had actually cooked everything beforehand), photo, write, review and post all in the one night.  Normally this process can take WEEKS. I am also doing it whilst drinking a rather large martini which we will get to in due course.  So, if the end of this devolves into absolute gibberish, you know why and apologies in advance. 

Those olives you see on the plate?  Aren’t just any olives.  They are:

Martini Drenched Olives

Normally, you put your olive into a martini.  In this recipe, you put some martini into your olives!  This is so simple and really adds a new and different flavour to some otherwise ordinary olives. 

Martini Drenched Olives
Usually, you put a olive in your martini. This recipe adds a little martini into your olives!
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  1. 2 cups green olives (I used stuffed olives because I had them)
  2. 3 tbsp vodka
  3. 1 1/2 tbsp dry vermouth
  4. 1 tbsp lemon juice
  5. 1 tsp shredded lemon zest
  6. 8-10 cracked peppercorns
  1. Rinse the olives under cold water and drain.
  2. Combine all the other ingredients.
  3. Place the olives in a bowl.
  4. Pour the other ingredients over.
  5. Refrigerate for at least an hour. (I kept mine in the fridge for nearly a week).
Adapted from Donna Hay
Adapted from Donna Hay
Retro Food For Modern Times
 But you know what?  If your going to have some martini drenched olives, why not make also make a Drenched Dirty Martini.  It is Friday after all!

Drenched Dirty Martini2
Drenched Dirty Martini2

 The Drenched Dirty Martini is a dirty martini made with Drenched Martini Olives. 

Drenched Dirty Martini
A dirty martini with a twist!
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  1. Splash dry vermouth
  2. 90ml vodka
  3. 1 tbsp liquid from Martini Drenched Olives
  4. 2 Martini Drenched Olives
  5. Ice cubes
  6. Martini Glass
  1. Swirl the vermouth in the glass and discard.
  2. Add the ice cubes.
  3. Combine the vodka and olive liquid. Add to glass.
  4. Add the Martini Drenched Olives
  5. Enjoy!
Retro Food For Modern Times
Drenched Dirty Martini
Drenched Dirty Martini

 Have a great weekend!

Signature 1 Vintage Valentine Quick as Wink2      PS – Love to hear your thoughts on the quick and dirty post.  I live in awe of the bloggers who manage to do something daily and would love to be able to increase my output.  Your feedback on me just banging something out like tonight v agonising over every comma is most appreciated! Thanks as always. xx

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