Thursday, January 31, 2013

Johnny Bread

Most Bermudians wake up mornings and crave Johnny Bread. Well…any right in their mind Bermudian anyway.

The quest for the perfect Johnny Bread is something that has drove me a little nutty. So I turned to my fellow Bermudians on this quest and asked for a few recipes that they use. I received 3. Although the ingredients where the same the amounts of each ingredient differed. Also the technique in executing the delicious breakfast bread differed as well.

My first attempt was with baked Johnny Bread. Although easy to execute I felt I failed because my bread was a tad dry. Perhaps I should NOT have baked it in my cast iron pan. Perhaps I should have cut in the butter better. However, the taste was great! And  my 13 year old teen boy child enjoyed this one more so over the others.

This recipe came from my friend Jenita. I will definitely be making this again and updating you on the outcome!


Jenita’s Recipe for Johnny Bread

Jenita Johnny Bread

2 cups flour
1/2 cup sugar
1/4 tsp salt
2 tsp baking powder
1 egg
1/3 cup milk
1/2 cup butter

Mix dry ingredients.  Cut in butter.  Add beaten egg and milk.  Make dough in to a ball adding more flour if dough is too wet.
Put dough in greased rounded cake pan and flatten into circle.
Bake at 350 for 30 minutes.


My next recipe comes from Julianna. The is out of the Ethiopian Orthodox Cookbook. It uses less sugar.. and less butter and the outcome was not only pretty Johnny Bread like but also darn delicious. It’s technique was to roll the dough and cut round circles which is the typical way to prepare. It allows for good judgment in sizing your bread so that it is perfect enough to cut and butter up and put cheese on. Johnny Bread is friggin delicious toasted with your favorite melted cheddar.

Ethiopian Orthodox Johnny Bread


1/4 cup sugar
1 1/2 cup flour
1/2 cup water
1/4 tsp salt
2 tbsp margarine
2 tsp baking powder

Mix dry ingredients then add water. Knead lightly into a ball. Let sit for 10 minutes. Roll out on lightly floured board and bake in cast iron frying pan on low heat. I use a glass and cut round circles and fry in a hot pan with a little vegetable oil. Keep an eye on them low heat. I have also baked in the oven. Flip to brown other side.  Enjoy.




My third and final recipe comes from a recipe that I have wanted to try for ages. Again..same ingredients but vastly different in amounts. This one has more volume of ingredient therefore making more bread which is good for my family of 5. I found the execution very difficult as I tried to follow directions on each one as they were written so I can compare. This recipe suggest that you break of the dough in tennis ball size pieces. Now that is pretty big size pieces…and the trick to perfect Johnny Bread is when you are “baking” them in the pan over low heat you have to make sure your inside is baked as well. This method caused me to over cook the outside and under cook the inside. I had to make the dough more like 3/4 of the size of a tennis ball!

This recipe got my vote for BEST tasting recipe! They are all similar and great in taste but this one reminded me of my younger days spent in Bermuda eating toasted Johnny Bread with cheese.

I am going to try this recipe again with the technique of rolling and cutting dough in circles and this recipe in full does suggest trying it that way.

Lambes Johnny Bread

source: Big Oven


Pictured sliced and toasted with cheese! YUM!

3 cup Flour

3 tbsp Baking Powder

1 tsp Salt

1 cup Sugar

1 cup milk

1 Egg

1/2 cup Margarine; or shortening

Oil; for frying


Cut margarine into dry ingredients until crumbly.

Mix the milk and egg together and slowly add to the crumb mixture.

Combine thoroughly and knead on a floured board until well incorporated and not too sticky.

Break off pieces about the size of a tennis ball. Flatten to about 1/2 inch and fry in shallow oil over a low to medium flame until golden. Repeat on other side. –  (((I would use the roll out on floured board and cut in circles technique instead.)))

Drain on paper towels and serve with butter and/or cheese.



Sunday, January 20, 2013

Apple Crumble Pie


I really have a beef with dough. So before you judge this is pre-made package Pillsbury ready-made pie dough .. Yeah.. I know .. such a sin. GASP. Well, it works..less stress when out of time. And when you taste this pie it doesn’t even matter. This is pie is so good!



adapted from: Allrecipes 


1 (nine inch) deep dish unbaked pie crust. ( I let Pillsbury do the work for me)

5 cups apples …peeled, cored and sliced thin (thank you hubsta)

1/4 cup brown sugar

1/4 cup white sugar

3/4 teaspoon ground cinnamon

1/4 cup flour



1/3 cup white sugar

1/2 cup flour

6 tablespoons butter



Preheat oven to 325 degrees

Mix apple slices with sugar and cinnamon making sure they are covered.

Add flour to the apple mixture and gentle stir to incorporate.

Arrange apple slices in your unbaked pie crust

For topping:

In bowl cut butter into flour and sugar until crumbly. Spoon this mixture evenly over apple.


Bake in preheated oven until apples are soft and top is lightly brown, which is about 1 hour and 15 mins.


So.. after writing this I have decided that the next time I make this I will make my own dough. Yes.. I have to conquer what ails me. And this pie is totally worth it.

Didn’t last a night in my house.

Monday, January 14, 2013

Roasted Fish with Chickpeas and Ginger

fish and chickpea


My mom is visiting from Bermuda and it was much needed as the past few months were rough. Her delightful spirit is very much welcome around here. As well as the goodies she always brings me when she visits!

Amongst the goodies, she brought me Bermuda Fish. She couldn’t tell me what kind it was but hey.. does that matter? As long as it is from the waters of is all good!

I pondered on what to do with it as it thawed, so I went on pinterest for some ideas. Found a recipe that included Chickpeas and we love chickpeas round these here parts. The recipe was simple to execute as well. That works for me.

I made a few substitutions and hands down this fish recipe was KILLER! It will remain a staple dish in our house!


adapted from: bbcgoodfood


4 White fish fillets

1 15 oz can of tomatoes

1 15oz can of chickpeas

1 large ginger root, peeled and grated

chili seasoning to taste

3 tsp graham marsala

3 tbsp vegetable oil



Season fish with your preferred fish seasoning and set aside.

Preheat oven to 350 degrees

Heat oil in deep ovenproof frying pan.

Add the graham marsala and let it sizzle for a moment, then add the chili and the ginger and stir.

Add chickpeas and stir to coat.

Pour in the tomatoes and bring to a boil.

Now, once boiled bring in the fish and place on top of the chickpea tomato mix and gentle scoop a little of the sauce on top of the fish.

Place in oven and bake for approximately 12 to 15 mins or until fish flakes when pressed with a fork.



I served this with a Mexican rice but it is also very good with white rice. I also had it with just salad with Greek dressing and it was delicious. This recipe is very easy and can be suited to your taste!