--- Join Nadia Sawalha to enjoy favourite recipes from around the world in Nadia’s Family Feasts, Mondays 8.30pm on SBS Food and then SBS On Demand. See Mandy Yin in the Malaysian episode on Monday 30 November ---
"A proper doorstep there... lovely-jubbly!" says Nadia Sawalha of the thick slices of brioche guest chef Mandy Yin cuts up while the pair are making kaya French toast (recipe below) on Nadia's Family Feasts. Lovely jubbly indeed!
If you're in the mood to indulge, there's something wonderfully generous about a thick slice. From cakes to pork belly with perfect crackling, here are some delicious dishes to make and enjoy, all with the added appeal of a thick slice.
Nadia Sawalha and Mandy Yin in Nadia's Family Feasts. Source: Nadia's Family Feasts
This recipe from Desiree Nielsen is made with oat flour, Greek yoghurt and macadamia nuts for a hearty twist on our favourite way to use up those very ripe bananas. Make it in a narrow loaf pan and slice thickly! (Looking for a vegan and/or gluten-free version? Try shared by Luke Hines in Loving Gluten Free.)
Nutty banana bread Source: Desiree Nielsen
Ruth Reichl's wonderful chocolate cake isn't just a thick slice, it's generous on all fronts - a very big (and we mean big - it serves about 20 people) cake, layered with indulgent frosting and cut into generous pieces. "This is an enormous cake. But it keeps very well and there is no such thing as too much chocolate cake," she says.
The cake that cures everything Source: Murdoch Books
These satisfyingly sized bars are like a cross between a muesli bar and a fruit crumble. The tangy roasted rhubarb keeps the cookie deliciously moist, while the coconut sugar adds a lovely caramel note.
Rhubarb and oat cookie bars Source: Benito Martin
When Nadia's Family Feasts welcomes Mandy Yin for an episode focussed on Malaysian food, host Nadia Sawalha and her guest whip up kaya French toast - super chunky slices of brioche spread with kaya (coconut milk and pandan jam) and sandwiched together before being dipped in a cinnamon and vanilla custard, then panfried and, for a delicious final touch, coated with sugar and blowtorched to caramelise. Stacks of indulgence! (There's even condensed milk involved!)
Kaya French Toast Source: Nadia's Family Feasts
More French toast, please
French toasted brioche
"Cake cheekily masquerading as non-cake is among my favourite things in life," says Katherine Sabbath, the baker behind this fluffy take on a childhood favourite. "Cut the cake into large triangles or serve as one giant slice." Either way, this is a giant slice that brings a smile to all our faces!
Fairy bread cake Source: Bake Australia Great by Katherine Sabbath
This highly versatile recipe can use all kinds of bread - just be sure, as the recipe says, to cut the loaf into thick slices and soak in the batter until fully absorbed. You can stuff the bread with any leftover poached fruit - so it's a great way to use up two kinds of leftovers and turn them into a delicious breakfast/brunch dish.
Eggy bread stuffed with pears Source: As seen in Fe
With juicy pork and fennel meatballs in a rich tomato sauce, plus crunchy pickles and pesto, you absolutely have to have thick slices of sourdough to hold this baby together as it travels from the sandwich press to your mouth!
The ultimate meatball sandwich Source: Hardie Grant Books
A hearty sandwich but summery and fresh too!
Smoked mackerel watercress sandwich. Source: In Bread
When you're serving up roast pork with great crackling, one way to show that crackling off is to cut short, thick slicles of pork. Try Donna Hay's roast pork belly recipe to create succulent meat and crispy crackling.
Crispy roasted pork belly Source: Donna Hay
