Don’t let your leftover sourdough go to waste. You can instantly transform this healthy bread into a brand new sausage-stuffed breakfast loaf.

MAKES 1 loaf // COOKING TIME 30 min

INGREDIENTS
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
¼ cup chopped parsley
½ tsp paprika
1 loaf sourdough bread
1½ cups cheese, grated
250 g chicken sausage, cooked and sliced
1 spring onion, thinly sliced
Handful chives, sliced

METHOD
1. Preheat oven to 160°C.
2. Heat oil over medium heat. Fry the onion and garlic until soft. Remove from the heat and stir in the parsley and paprika.
3. Cut the top of the loaf into 3 cm-thick diagonals, making small diamonds. Only cut halfway into the bread and not the whole way through.
4. Separate the pieces of bread with a teaspoon. Fill the gaps with the onion mixture, grated cheese and slices of sausage.
5. Bake for 8 to 10 minutes, until the cheese is bubbling and the top is golden brown.
6. Sprinkle with spring onion and chives before serving.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Toasted sarmies are another great way to use up your stale bread. Try our gourmet chicken and mushroom toasties.

The post Sausage-stuffed sourdough breakfast loaf appeared first on MyKitchen.

Mornings just got a whole lot sweeter! Enjoy this delicious breakfast date loaf with cardamom cheese for a delicious start to the day.

SERVES 10–12 // COOKING TIME 1 hour

INGREDIENTS
For the cardamom cheese
5 tbsp water
5 tbsp sugar,
2 cardamom pods
¼ tsp ground cardamom
250 g cream cheese
For the date loaf
2 cups chopped Medjool dates
1 tsp bicarbonate of soda
1 tsp salt
2 cups boiling water
3 eggs
125 g butter, softened
2 cups cake flour
1 cup oat flour
1 cup chopped almonds
2 tbsp muscovado sugar
2 tbsp slivered almonds

METHOD
For the cardamom cheese
1. Boil water, sugar, cardamom pods and cardamom for 5 minutes, until a syrup forms. Let cool.
2. Whip cream cheese until smooth.
3. Fold through syrup and refrigerate until needed.
For the date loaf
1. Preheat oven to 180°C and line a loaf tin with baking paper.
2. Place the dates, bicarb and salt in a bowl. Add the boiling water and leave to stand for 15 minutes. Strain.
3. Lightly beat eggs until frothy. Add butter and beat until thick.
4. Sift the flours together. Then fold into the egg mixture. Fold in dates and chopped almonds.
5. Pour the mixture into the prepared tin, and sprinkle with muscovado sugar and slivered almonds. Bake for 40 minutes.
6. Allow to cool before removing baking paper. Slice and serve with cardamom cream cheese.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Breakfast date loaf with cardamom cheese appeared first on MyKitchen.