Category: Bread

Le Pan Bagnat (Wet Bread)

Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Ingredients for 4 sandwiches

– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Basilic,
– Black olives,
– Olive oil,
– Salt,pepper


1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Banana Muffins

Shared by the family of Emily vonBorstel (Class of 2017)


– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 ripe medium bananas, mashed
– 3/4 cup white sugar
– 1 egg, lightly beaten
– 1/3 cup butter, melted


1. Preheat oven to 375°F (190°C). Line 12 muffin cups with muffin papers.
2. In a large bowl mix together flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Easiest Ever Banana Bread

Shared by the family of Natasha Jones (Class of 2015)

Easy Banana Bread

This is a great recipe because it doesn’t need any fancy equipment, just a bowl, wooden spoon and a loaf pan. Its great to slice, freeze in portions and take a slice to school each day… or just eat the whole thing! ☺

Ingredients (makes one loaf):
– 4 ripe bananas (best when they are spotty and brown – more flavour!) mashed roughly with a fork
– 1½ cups plain flour
– ½cup (120g) melted butter
– ¾ cup castor sugar (or just plain ol’ white)
– 2 beaten eggs
– 1 teaspoon baking soda
– 1 teaspoon vanilla
– pinch of salt
– 1/3 cup any extras, like chocolate chips, walnuts etc (optional)

1. Preheat tho oven to 180°C.
2. Combine bananas and butter, add eggs, vanilla and mix.
3. Add sugar, baking soda, salt and mix well.
4. Any optional extras should be added now.
5. Add flour last and mix well till everything is wet.
6. Pour into a greased loaf pan and bake or 1 hour.
7. Cool in tin before turning out.
8. Serve cold or warm toasted with butter.

Edamame Bruschetta

Shared by the family of Carolina Frittoli (Class of 2015)


Ingredients (4 portions):
– 100 g edamame
– 20 g Parmesan cheese
– 30 ml extra virgin olive oil
– salt, black pepper
– 1 clove of garlic
– 4 slices French bread (7mm)
– 2 slices of ham

1. Put the edamame in boiling water and boil for 4 minutes. Drain and set apart.
2. Put the edamame in a zip fastener conservation plastic bag and smash then in fine tread (about 5mm grain) with a meat tenderizer or a rolling pin.
3. Cut the Parmesan cheese in small cubes, around the same size of the edamame.
4. Move the edamame and the Parmesan cheese in a bowl with the salt, black pepper, live oil and mix all the ingredients together. Then put this topping in the fridge for a while (2 days would be the best).
5. Cut the garlic in half and spread it on the French bread that you cut in diagonal. Then put the slices of bread in the oven (200C) for at least 3 minutes, until the color changes to bronze/gold.
6. Put the slices of ham in a frying pan and cook them for a little bit, until slightly crunchy.
7. Put the topping on the bread with the ham. Add some salt, black pepper and olive oil and serve the bruschetta on a big plate.

Ham and Olive French Cake / Cake Aux Olives et Jambon

Shared by the family of Sarah Grippay (Class of 2015)

Ham and Olive Bread

Ingredients (makes 8 to 12 servings)
– 6 oz (or a little more than a cup) of pitted and non-stuffed green olives (Manzanilla or anything you like)
– 2 cups and 3 tbsp of all purpose flour
– 1,5 tsp baking powder
– 1/4 tsp salt
– 4 large eggs, at room temperature
– 3/4 cup whole milk
– 1 cup of white wine
– 1/2 cup vegetable oil
– 1/4 cup olive oil
– 7 oz smoked ham (like a smoked Virginia ham or black forest smoked) cut in 1/2 inch thick
– 6 oz Gruyere cheese (if you can’t find Gruyere, you can use Emmental, Comte or Beaufort)
– 1/2 tsp freshly ground pepper

1. Preheat the oven 190°C. Butter and flour an 11-inch long loaf pan. In a saucepan, boil 2 cups of water. Drain the olives, and when the water is boiling, drop them in for 2 minutes, to blanch them (it takes off that briny taste). Drain them and roughly chop them. Set aside.
2. Sift the flour, baking powder and salt together. Transfer to a bowl. Add the eggs, one at a time. Add milk, wine and both vegetable and olive oil. The consistency will be very liquid, which is normal.
3. Dice the ham into 1/2 inch cubes and combine to the dough. Grate the Gruyere cheese and combine. Finally, add the pepper and olives, combine well and transfer to the loaf pan.
4. Bake in the oven for 50 minutes to 1 hour, until a knife inserted comes out clean. Because there is so much liquid in the recipe, it will be very bubbly and the blade of your knife will be somewhat wet, but there should not be any uncooked dough. The top should be brown. Don’t worry if the inside of the cake looks uncooked. That’s exactly how it’s supposed to be!
5. Resist the temptation to take the loaf out of the mold right away and allow to cool for an hour. Serve cut in slices for lunch or dinner, along with a simple green salad and vinaigrette, or cut in thick 1 inch cubes, as an appetizer, along with drinks. Enjoy lukewarm or cold.


Shared by Zest Catering

Ingredients (for 12 pretzels)
– 500 g strong flour
– 225 ml warm water
– ½ tablespoon salt
– 12 g dry yeast
– 30 g brown sugar
– poppy seeds (optional)
– sea salt and sesame seeds for seasoning

Poaching Liquor:
– 1 liter water
– 60 g baking soda
– 40 g brown sugar

You can use a food processor, but mixing by hand is fine.
1.   Dissolve sugar and yeast in the warm water for 5 minutes.
2.   Mix flour & salt (add poppy seeds, if using).
3.   Slowly mix in the yeast mixture until this forms a tight bread dough. If using food processor blend until the processor stops. If making by hand work the dough until it is smooth on the surface.
4.  Cover the dough and allow to sit for about 1 hour, until doubled in size.
5.   Scale off into 50 g pieces (this is just what we do here but there are no restrictions on size).
6.   Roll these into long straws, seal the ends together to form a loop and twist to desired shape.
7.   Bring your poaching liquor to a simmer and poach your pretzels for a few seconds.
8.   Drain well and decorate with rock salt and sesame seeds.
9.   Bake at 190oC for 15 minutes.
10. Allow to cool and enjoy.

Zucchini Bread

Zucchini Bread

Shared by the family of Hiyori Takashima (Class of 2014)

For 2 loaves
– 3 eggs
– 150~200g sugar
– 2 tsp vanilla extract
– 200cc vegetable oil
– 300g all-purpose flour
– 1/2 tsp salt
– 1 tsp baking soda
– ½ tsp baking powder
– 3 tsp ground cinnamon
– 2 cups grated zucchini
– 1 cup chopped walnuts

1.  Grease and flour two pans. Preheat oven to 170℃ (340℉)
2.  In a large pan, beat eggs, oil and sugar until light and foamy.
3.  Add sifted ingredients (flour, salt, baking soda, baking powder and cinnamon) to the creamed mixture
4.  Stir in zucchini and nuts until well blended.5.  Bake for 45〜60 minutes or until a tester comes out clean.

Moist Banana Bread

Shared by the family of Julien Klein (Class of 2014)

– 3 ripe bananas, mashed
– 2 eggs
– 1 cup flour
– 3/4 cup desiccated coconut
– 1 cup sugar
– 1/2 cup vegetable oil
– 1/4 cup milk
– 1 teaspoon baking soda
– 1 teaspoon vanilla
– 1/4-1/2 cup walnuts (optional)

1. Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
2. Add the baking soda and flour and desiccated coconut
3. Combine well for 2-3 minutes.
4. Pour into a greased loaf pan and bake in a preheated 325 degree F or 175 degree C oven for 1 hour and 10 minutes or till nothing sticks at the wooden toothpick.