Tuesday, November 11, 2008


The snow is falling steadily so what is one to do except retreat to the kitchen and cook. With some nice music playing in the background, Ne-Yo is my find of the moment, I can happily potter around deciding what to make for supper, and try out some of the recipes I keep for a day like this. I recently spotted a recipe in a magazine for BLUEBERRY & CREAM CHEESE BREAD, I thought it would be an ideal breakfast/brunch dish, and as it is made with pre-packed breadstick dough , all the better. I am always on the lookout for dishes like this. The minimum of effort, I reserve high effort cooking for really special occasions, and the maximum result. I decided to give it a go. I had to pop out for the breadstick dough but everything else was there. It was really easy to put together, took hardly any time at all, 20 mins in the oven, it was looking good, only problem was I had to wait 45mins before I could cut into it. Patience is not my strongest point, so this was the most difficult part for me. However in the end it was worth the wait. I made a nice french press coffee and sat down to enjoy the results of my effort. I was very happy with the outcome and immediately started to wonder how I could improvise. I will in the future try it with a savoury filling, I have preference to savoury, not sweet foods, although I have to say I am not adverse to a delicious dessert. I also think it might be nice with a mincemeat filling especially around Christmas. Would make for a nice Christmas morning treat.

6ozs softened cream cheese
1 large egg separated
1 1/4 cups icing/confectioners sugar
1(11oz) can refrigerated breadstick dough

Mix cream cheese and egg yolk until soft, mix in icing sugar

Remove dough from the can and lay out on a lightly greased baking sheet. Laying the stips together and bringing them together in the middle. See pic.

Spread cheese down the middle 1/3rd and put berries on top.
Braid the dough over the mixture tucking in ends at the bottom.
Brush with egg white and bake in 350f/180c oven for 15mins.
Remove from oven and sprinkle with some sugar
I hope you enjoy this as much as I did.

PS: I made leek and potato soup for supper.
Leave to cool for 45mins before cutting. (If you can wait that long!)


Coby said...

I'm with you on the savoury over sweet thing, but this bread looks scrumptious. There are so many products in the USA that we don't have here - well as far as I know. Most clever use of 'instant' and home made:)

Bro. Jason Parker said...

Two of my favorite things, cream cheese and blueberries. I'm gonna make this for Christmas desert.Thanks.