Two weeks ago I started my salt pork experiment. Here is the result, after 14 days of curing. I learned the following regarding its use: (1) to fry and eat it like bacon, boil it for 15 minutes, let it rest for 5 minutes before slicing thinly and pan frying; (2) to use it as recado for sauteed dishes and soups, boil it for 5 minutes, let it rest for another 5 minutes before slicing then render the fat in a hot pan and use it for stir-frying. It’s very tasty!
I think it was 2 years ago when I posted a recipe for my version of bread pudding. And I remember I said my next attempt would be how to make bread pudding healthier. This is what I came up with.
Using my old recipe, I just made a few substitutions. I used whole-wheat bread, non-fat milk, and brown sugar. I deleted butter from the recipe, and opted to use cooking spray to grease the pans. I also added nutmeg, which improved the flavor profile of the pudding. I also added some grated low-fat cheese.
This time I cooked it in an oven toaster, which was quicker than a microwave oven, but due to the small space, I covered the pan with foil so as not to burn the top of the pudding.
It turned out very well! 🙂