Some left over rock hard bread
1 cup of whole milk
2 heaping tablespoons apricot jam
½ teaspoon cinnamon
1 teaspoon vanilla sugar
Pinch of grounded ginger
Pinch of salt
Handful of raisins
Preheat the oven to 180C / 360f.
Peel the pear and cut it into small pieces, a little smaller than the bread.
Cut the bread in pieces and put it in a small oven dish with the pear and the raisins.
Mix the egg, milk, jam and the spices together (don’t forget a pinch of salt).
Pour the mixture over the bread in the oven dish and slide it in the oven. If the bread is really hard you might want to let it soak for a couple of minutes before you slide it in the oven.
Bake for about 30 minutes or until a knife comes out clean.
Handful of chestnut mushrooms
½ cup Goat cheese fettah
10 black olives
6 semi sun dried tomatoes
1 garlic clove
1 small red onion
½ teaspoon oregano or 1 whole when you use fresh
Pepper / salt
Preheat the oven to 180C.
Cut the onions in half rings, cut the garlic small, the mushrooms in quarters and the tomatoes in two.
I use a terracotta oven dish which I also put on the fire to bake the onion before I put it in the oven (less dishes). Put some oil of the semi dried tomatoes in the dish and bake the onions until soft, add the mushrooms, the garlic and bake until the garlic smells lovely and the mushrooms have a little bit of a brown edge. Add the tomatoes and the olives and mix everything together.
In a bowl mix the eggs with the oregano, pepper and salt. Be easy on the salt, we will add cheese later which makes the dish saltier already.
Add the egg in the oven dish and mix everything together. Put nice chunks of fettah cheese on the egg and place it in the oven. Bake until the egg is set, this will take about 10 minutes.
Garnish with some parsley and eat with a nice and crunchy fresh bread or some rocket on the side.
Make sure that when you put your terracotta dish on the fire that you start with the lowest fire or it will break. If you want to be really careful, you can put it in water one hour before you use it but always heat it slowly.