Strawberry Bread Recipe

Close up of strawberry bread

This Strawberry Bread Recipe is similar to banana bread but is made with fresh strawberries. It’s then topped with a delicious, pink strawberry glaze. This recipe is perfect for a spring or summer snack and can be enjoyed as a breakfast treat or a fruity dessert! 

I’ve been obsessed with baking with strawberries recently (remember my strawberry tiramisu recipe?). My mom had recently come home with two massive, Costco-sized containers of strawberries… More than we were ever going to be able to eat on our own. 

So, it was up to me! I was in charge of thinking of as many ways to cook those strawberries as possible. Hence this strawberry bread! 

I’d never considered the idea of making strawberry bread until recently. But I’m sold on this idea! After making this recipe, I can already tell that this is one of those recipes that’s going to be on my rotation for the rest of my life. 

When I’m an old, wrinkly grandma, my grandkids are going to request Grandma’s famous recipe, and this is what I’m going to whip up for them. 

overhead of strawberry bread with tulips and strawberries

What is Strawberry Bread? 

My oh my, I am SO glad you asked! Strawberry bread is basically…. Deliciousness. It’s a similar concept as banana bread, but made with fresh strawberries instead of bananas! 

The dough is a little denser than a cake batter, and the bread rises beautifully in the oven, making a spectacular bread that can double as a breakfast OR a dessert! 

This recipe for strawberry bread also includes the *strawberry* on top (hehe, get it?). Strawberry glaze! 

What is in this Strawberry Bread Recipe? 

All purpose flour
Baking soda  
Salt 
Granulated sugar
Egg 
Buttermilk 
Vegetable oil
Vanilla 
Milk  
Strawberries

glaze on strawberry bread

What Ingredients are in a Strawberry Glaze? 

Powdered sugar 
Milk 
Butter, melted 
Red or pink food coloring 
Strawberries  

How to Make Strawberry Bread

Preheat your oven to 350 degrees Fahrenheit. 

In a large bowl, mix 2 cups flour, baking soda, and salt together. Set aside. 

In a medium bowl, whisk your egg and sugar together. Then, whisk in the buttermilk, vegetable oil, and vanilla. 

step one photo: eggs mixed with sugars
Eggs mixed with sugars

Pour the wet mixture into the dry mixture and stir to combine. Do not overmix. 

step two photo: wet ingredients combined
Wet ingredients combined

Once the mixture is completely smooth, add in the milk. Whisk again to combine. 

Toss your strawberries with 2 tbsp of flour.

Strawberries tossed in flour
Strawberries tossed in flour

Pour the strawberries into the batter and fold them in carefully. 

Milk and strawberries combined with batter
Strawberries combined with batter
Pour batter in loaf pan
Pour batter in loaf pan

Grease a 9 x 5 glass baking pan. Pour the batter into the pan. Cook for 50-55 minutes. Check the bread. If at any time, it begins to brown too much, cover it with aluminum foil. To check to see if your bread is done, insert a toothpick into the middle. If the toothpick comes out clean, your bread is ready. 

Remove the bread from the oven and allow it to cool. 

How to Make Strawberry Glaze from Scratch

Combine the powdered sugar with vanilla and melted butter. Whisk until smooth. Add in the food coloring and whisk again. Then mix in the strawberries. 

When the bread is cool, pour the glaze over the strawberry bread. 

Can I Use Frozen Strawberries? 

Yes! If you’d like to make this bread but only have frozen strawberries, you can still make it work 🙂 Simply allow the strawberries to thaw, and then discard the excess liquid.

This recipe was originally tested with fresh strawberries, meaning that there was no strawberry juice that went into the bread. Extra, unaccounted-for liquid can make your bread soggy. 

If you’d like to use frozen strawberries, just make sure that they thaw all the way and then none of the thawed ice gets put into the better. 

Front view of strawberry bread

Can I Add Chocolate Chips? 

Absolutely! Just like you can add chocolate chips to your banana bread, you can do the same thing with your strawberry bread.

Make sure that before you add the chocolate chips into the batter, you coat them with a tablespoon or two of flour. Coating the add-ins with flour keeps them from floating to the bottom of the bread! 

I’m partial to white chocolate chips, and I think that adding white chocolate chips into your strawberry bread would be delightful.

If you’re more of a milk or dark chocolate person yourself, you can choose to add milk or dark chocolate chips as well!  

The amount of chocolate chips that you add is based entirely off of how chocolatey you want your bread to be. About ½ cup of chocolate chips is a safe place to start. If you’d like more, feel free to do so! 

Still cook the bread according to the detailed baking instructions 🙂 

overhead of strawberry bread with strawberries on the side

How Do I Store Strawberry Bread? 

I’m a little unpolished, so I choose to simply keep my strawberry bread in the pan with the aluminum foil on top.

I would recommend storing it in the fridge, as there are fresh strawberries on top of the loaf (in the glaze).

The bread will stay good for about 5 day. Because it is made with (and topped with) fresh fruit, I wouldn’t recommend keeping it much longer than that. 

If you’d like to freeze the bread, you can always do so! It will stay good in the freezer for up to three months. Just make sure to allow it to thaw before eating. 

Did you like this recipe for Strawberry Bread? If so, leave a comment on this post letting me know! When you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other fruity desserts I picked out just for you:

Strawberry Bread Recipe

Strawberry Bread Recipe

This Strawberry Bread Recipe is similar to banana bread but is made with fresh strawberries. It’s then topped with a delicious, pink strawberry glaze. This recipe is perfect for a spring or summer snack and can be enjoyed as a breakfast treat or a fruity dessert!
Course baking, Bread, Breakfast, Dessert, snacks
Servings 10 servings

Ingredients

Bread Ingredients

  • 2 cups + 2 tbsp all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1/4 cup milk
  • 2 cups strawberries cut into small pieces

Glaze Ingredients

  • 1 ½ cups powdered sugar
  • 2 tbsp milk
  • 1 tbsp butter melted
  • 1 drop red or pink food coloring
  • 1 cup chopped up strawberries

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix 2 cups flour, baking soda, and salt together. Set aside.
  3. In a medium bowl, whisk your egg and sugar together. Then, whisk in the buttermilk, vegetable oil, and vanilla.

  4. Pour the wet mixture into the dry mixture and stir to combine. Do not overmix.
  5. Once the mixture is completely smooth, add in the milk. Whisk again to combine.
  6. Toss your strawberries with 2 tbsp of flour. Pour the strawberries into the batter and fold them in carefully.
  7. Grease a 9 x 5 glass baking pan. Pour the batter into the pan. Cook for 50-55 minutes. Check the bread. If at any time, it begins to brown too much, cover it with aluminum foil. To check to see if your bread is done, insert a toothpick into the middle. If the toothpick comes out clean, your bread is ready.

  8. Remove the bread from the oven and allow it to cool.
  9. In the meantime, make the glaze. Combine the powdered sugar with milk and melted butter. Whisk until smooth. Add in the food coloring and whisk again. Then mix in the strawberries.

  10. When the bread is cool, pour the glaze over the strawberry bread.
  11. Enjoy! Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Mkatra Foutra from Comoros

Holding mkatra foutra

Mkatra Foutra is like a mix between bread or a pancake. It’s very popular as a Comoros breakfast food! This dish is made with yeast, meaning that the dough needs about an hour to rise before it can be enjoyed, so plan accordingly!

It was hard to find recipes to cook from Comoros besides Lobster Tails in a Vanilla Sauce. But I did find this recipe for Mkatra Foutra from a few posts online (specifically on cultureatz.com), and it’s been a while since I’ve made a bread recipe from another country, so I figured it was time to try another one out. 

Mkatra Foutra is like a mix between bread and a pancake. It has yeast, like bread. But it’s cooked on a griddle like a pancake! This makes for an interesting texture and taste that I had fun playing around with. 

What Ingredients Do I Need to Make this Recipe

Flour
Salt
Egg
Active Dry Yeast
Coconut Milk 
Butter
Sesame Seeds

plate of mkatra foutra

How to Make Mkatra Foutra

Heat water in the microwave for about 10 seconds, until it’s warm, but not hot. Add a pinch of sugar and the dry yeast into the water, and leave the yeast to rise for about 10 minutes. 

Once the yeast has risen, add it to a bowl with the flour, egg, and salt. Mix until the liquid is absorbed. The texture will be shaggy. 

Add the coconut milk until the batter is pourable but still thick. 

Pour about ⅓ cup of the batter per pancake in the skillet. Sprinkle with sesame seeds. 

Once the bottom is browned, use a spatula to flip and cook the other side. 

Remove once both sides are cooked. Spread with butter and enjoy!
Leave a comment on this post letting me know what you thought. 

How to Enjoy this Recipe

The instructions in this recipe indicate that a delicious way to enjoy Mkatra Foutra is with butter and sesame seeds. You can also enjoy this snack with peanut butter and jelly or plain! It could also be delicious as a side to rice or meat. 

Did you like making this recipe from Comoros? Post a photo of your work and tag @TheForeignFork and hashtag #TheForeignFork. If you liked this recipe, you might also like: 

Mkatra Foutra

Mkatra Foutra is like a mix between bread or a pancake. It’s very popular as a Comoros breakfast food! This dish is made with yeast, meaning that the dough needs about an hour to rise before it can be enjoyed, so plan accordingly!

Course Bread, Breakfast
Cuisine comoros
Prep Time 10 minutes
Cook Time 5 minutes
resting time 1 hour
Servings 6 pancakes

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon active dry yeast rounded
  • 7 to 10 oz coconut milk
  • Butter
  • Sesame seeds

Instructions

  1. Heat water in the microwave for about 10 seconds, until it’s warm, but not hot. Add a pinch of sugar and the dry yeast into the water, and leave the yeast to rise for about 10 minutes.
  2. Once the yeast has risen, add it to a bowl with the flour, egg, and salt. Mix until the liquid is absorbed. The texture will be shaggy.
  3. Add the coconut milk until the batter is pourable but still thick.
  4. Pour about ⅓ cup of the batter per pancake in the skillet. Sprinkle with sesame seeds.
  5. Once the bottom is browned, use a spatula to flip and cook the other side.
  6. Remove once both sides are cooked. Spread with butter and enjoy!
  7. Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe from Cultureatz.com

Cheese Fondue Recipe

Cheese fondue dipping

This cheese fondue recipe is the perfect date night activity! And it’s just in time for Valentine’s Day! Make this recipe with white wine, Swiss cheese and shallots, and prepare for an incredible date night with your hunny!

In April of 2018, my mom and dad flew to Rome to meet me for Easter… I had told my parents to choose whatever they wanted to choose as our travel destinations. I told them to choose whatever they wanted, and I would plan the entire trip. Consequently, we spent some time exploring Rome, some time exploring the Cinque Terre, and some time exploring Switzerland!

Mt Pilatus in Switzerland

We spent most of our long weekend in Switzerland exploring Zurich, but we also took a day to go visit Lucerne, where we took a gondola to the top of Mt. Pilatus. It was the most serene, beautiful, spiritual thing I have ever done. I would recommend it to everyone! 

Mt. Pilatus was certainly the highlight of my trip to Switzerland, but, make no mistake, cheese fondue was a close second. 

My family went out for a family dinner at a cheese fondue restaurant one night. We spent an evening around a big, steaming pot, dipping bread and, honestly, drowning in melty, gooey cheese. 

I will always remember this dinner for the fact that the cheese was delicious, the company was incredible, and the water cost $18 USD. Switzerland is EXPENSIVE, yo. 

This entire cheese fondue recipe will probably cost less than the water we paid at that meal. It’s amazing! 

Alexandria with cheese fondue
Papa Foreign Fork with Cheese Fondue

What is the History of Cheese Fondue?

Cheese Fondue originated in Switzerland in the late 17th century. Switzerland’s long, chilly winters meant that food was often inaccessible to those living on the top of the mountains. In these times, some of the only foods available to the families of lesser means were stale bread and leftover cheese. 

Fondue was invented as a way to use up leftover food and keep these families fed. Melting the cheese with some wine made it into a delicious, gooey source of fat and protein. Dipping old, stale bread in the cheese softened it, making it more bearable to consume. 

In the 1930s, the Swiss Cheese Union declared cheese fondue the national dish of Switzerland in order to increase the consumption of cheese across the country. The union unfortunately came to an end in the 1990s, but cheese fondue still endures as the country’s national dish! 

What to Dip in Cheese Fondue Recipe

These days, stale bread is hardly the most desirable cheese fondue dipper. Bread is, of course, still my favorite cheese dipping, though! I often cut up a French baguette, and use the slices as dippers. Pretzel buns are also a delicious choice. 

If you’d like more healthy dipping choices, you can also use fresh apples or carrots. I also love pretzels or crackers! 

What Do You Put in Cheese Fondue? 

Swiss cheese 
Gruyere
Shallots 
White wine 
Garlic 
Ground mustard
Salt 

Cheese Fondue Recipe with Wine

Most cheese fondue recipes have some kind of liquid as a base. The cheese melts into this liquid, making it the perfect texture for dipping! Some cheese fondue recipes use chicken broth as their liquid base, but I’m more partial to using white wine. 

I’m not normally a wine drinker, and I don’t normally enjoy recipes with a strong flavor of wine. However, I’m really partial to the wine flavor that accompanies this cheese!

I use pinot grigio in my version of this recipe, but you are welcome to use any wine you wish, though I would strongly recommend a white wine. Make sure to use a real drinking wine in your recipe, and stay away from cooking wines. 

What Type of Cheese is Used in Fondue?

Some cheese fondue recipes use different types of cheeses. Given that this cheese fondue recipe stems from Switzerland, I thought it was most fitting to use a Swiss cheese! I chose Guiggesburg Domestic Swiss cheese, though you can use any fresh Swiss cheese you can find.

I typically choose one melty, soft cheese and one tough cheese to give the fondue an extra layer of depth. My soft cheese in this recipe is Swiss, and I used gruyere as my tougher cheese. 

bread being dipped in cheese fondue

How do I Keep my Fondue from Clumping? 

There are two important steps to keep your Cheese Fondue Recipe from clumping. 

First of all, after grating your cheese, dust the shredded cheese with cornstarch. Then, when adding the cheese to the boiling wine, add it little by little. 

Divide the cheese into quarters. Add one quarter into the boiling wine, and mix until the cheese melts completely. Only when the cheese is finally melted is it alright to add the second quarter, etc. Adding all of the cheese at once may cause it to clump up and seize. 

How Can I Make this Recipe without a Fondue Pot 

My parents once took us to a family dinner at The Melting Pot, a fondue restaurant chain in the midwest. My brother and I quickly became obsessed with fondue, which resulted in my mother buying us a fondue pot for Christmas that year. 

I’m a lucky girl because I can make this cheese fondue in my fondue pot at home. If you don’t have a fondue pot but still want to make this recipe, you can make it in a pot over the stove. Once the cheese is fully melted, make sure to keep the stove at the lowest temperature possible, as you don’t want to burn the cheese. 

Valentine’s Day Date 

This recipe would be fantastic as a Valentine’s Day date idea! It’s cheap, simple, and romantic. And the perfect way to stay nice and cozy together. Try ending your romantic night with these Oreo Truffles with Raspberry Filling

Thanks for stopping by to read about my recipes! Make sure to keep stopping by for more yummy recipes from around the world. 

Cheese fondue dipping
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Cheese Fondue Recipe

Course appetizers, cheese, Main Course
Cuisine Switzerland
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

  • 8 oz swiss cheese I use guiggesburg domestic swiss
  • 4 oz gruyere
  • 2 tbsp cornstarch
  • 2 shallots finely chopped
  • 1 tsp chopped Garlic
  • ¾ cup White wine I used pinot grigio
  • 1 tsp ground mustard
  • tsp salt
  • Bread for dipping

Instructions

  1. Grate the Swiss cheese on the largest setting of your cheese grater. Grate the Gruyere cheese on the medium setting of your cheese grater.
  2. Combine the cheeses in a large bowl, and add 2 tbsp of cornstarch to the cheese. Mix to combine, ensuring that all cheese is coated in cornstarch.
  3. Heat a fondue pot or a nonstick pot on medium heat. Add the garlic and the shallots and cook until fragrant, or about five minutes.
  4. Once the shallots are cooked, add the white wine into the pot and turn the heat to high. Bring the wine to a boil.
  5. Once the wine is boiling, turn the heat to low. Divide the cheese into quarters. Add one quarter into the wine, and stir on a low heat until the cheese melts completely. Then add the next quarter and repeat. Repeat these steps until all the cheese is melted.
  6. Add the salt and ground mustard into the cheese, and mix one last time. Use bread to dip into the cheese. Enjoy!
  7. Leave a comment on this recipe letting me know what you think.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 


Peameal Bacon Sandwich

Close up vertical of peameal bacon breakfast sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

In September of 2018, I drove the four hours from Detroit, Michigan to Toronto, Ontario for a weekend trip with a friend. As a solo traveler and a social spirit, I had the perfect set up: A day in the city by myself before my friend arrived to fill with whatever solo activities my heart desired. 

Naturally, I spent the week leading up to the trip researching the best things to do in Toronto, and, in typical Alexandria fashion, the best food to eat. One particular foodie pleasure graced the pages of many a google search result…  so much so, that it immediately found itself at the top of my list as well:

The Peameal Bacon Sandwich from Carousel Bakery in the St. Lawrence Market. 

Would any of you be surprised if I told you that the main reason that I chose to put this particular food on my menu is because Anthony Bourdain told me to? Probably not… 

Bourdain visited Toronto to film an episode of his show The Layover, where he took a moment to grace the Carousel Bakery Peameal Bacon Sandwich with one simple phrase: “accept no substitute.” Don’t worry, Bourdain, I didn’t. 

full sandwich

What is Peameal Bacon?

Peameal Bacon is pork loin that is cured and rolled in cornmeal. Normally it is served in Ontario, and is what us in America call “Canadian bacon.” The peameal bacon is sold raw, and, in this recipe, is cooked on the stovetop. 

How to Fry Peameal Bacon

What makes this Peameal Bacon Breakfast Sandwich truly special is the way that the Peameal Bacon is cooked on the stove. This is Canada, right? Which means that our breakfast sandwich needs to have a little bit of syrup…

The Peameal bacon is sliced and cooked in a pan on the stovetop. About 3 minutes before it reaches the desired internal temperature, add a bit of maple syrup into the pan. The syrup will caramelize onto the bacon infusing it with a dynamic, enticing, sweet and savory taste.  

horizontal peameal bacon breakfast sandwich

At What Temperature is Peameal Bacon Cooked?

Peameal bacon needs to reach an internal temperature of 145 degrees Fahrenheit in order to reach a level of wellness safe for consumption. 

What is On this Peameal Bacon Sandwich? 

Avocado 
Brioche bun 
Cheddar Cheese 
Egg
Peameal bacon 
Maple syrup 
Mayonnaise 

For full list of ingredients and instructions, see recipe card below. 

close up of peameal bacon sandwich

How to Make this Best Ever Breakfast Sandwich

Cook the peameal bacon in maple syrup according to instructions above. 

Cook an egg over-easy and top with cheese.

Butter the bun on each side and grill on a griddle or in a skillet until toasted. 

Cut the avocado into slices and place on the bottom bun. 

Add Peameal bacon

Add egg covered in cheese. 

Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!

If you liked this recipe, you might also like: 

pinterest image for peameal bacon sandwhich

Peameal Bacon Sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

Course Breakfast, dinner, eggs, lunch
Cuisine breakfast for dinner, canadian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 serving

Ingredients

  • 1 Slice Peameal bacon
  • 1 tbsp maple syrup
  • Egg
  • Slice of cheddar
  • Large brioche bun
  • ½ of an avocado
  • Mayonnaise

Instructions

  1. Cut a large piece of peameal bacon into thin slices.
  2. In a small skillet, sizzle peameal bacon over medium heat, until cooked through and reaches 145 degrees internally. About 3 minutes before the bacon is ready, add the maple syrup into the skillet and allow it to caramelize on the outside of the pork.
  3. In a separate skillet, cook an egg over-easy. When you flip the egg, remove it from the heat, add a slice of cheddar cheese to the top of the egg, and cover with a lid. Allow the egg to cook until it reaches the desired wellness and cheese is melted.
  4. Butter the bun on each side and grill on a griddle or in a skillet until toasted.
  5. Assemble:
  6. Cut the avocado into slices and place on the bottom bun.
  7. Then add Peameal bacon
  8. Then add egg covered in cheese.
  9. Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!
  10. Enjoy. Leave a comment on this post letting me know what you thought of the recipe!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Honey Barbecue Chicken Pizza from Brunei

This Honey Barbecue Chicken Pizza is a homemade version of a Pizza Hut specialty that kicks some major pizza booty. Honey, Barbecue Sauce and Garlic are the basis for this ooey, gooey cheesy pizza topped with grilled chicken, green onions, honey, and sesame seeds. This is a Brunei Specialty you don’t want to miss! 

HOLD UP. I know what you’re thinking…. Honey Barbecue Chicken Pizza? From… Brunei? 

So the short answer here is: YES. 

But here’s the longer answer: I know, I know. BBQ pizza is not generally considered a traditional food for Brunei to showcase. However… one could argue (and I’m definitely going to) that the Honey Barbecue Chicken Pizza plays a part in the culture of Brunei. 

“But how?” you might ask. Ah, friend, a valid question. Okay, so the barbecue chicken pizza is a highlight on the Pizza Hut menu in Brunei. In fact, Brunei is the only country in the world that showcases this pizza on the menu! Honestly, after tasting this pizza, I’m really not sure why Pizza Hut doesn’t roll this out to more countries. It’s delicious!! 

The Best Ingredient Ever: Garlic

So basically, this pizza is incredible. Also, there’s so much garlic in it that I wanted to fit the word “garlic” into the name somehow. But then that was just too many different words in one title, so it unfortunately needed to be left out. I mean “Honey Barbecue Garlic Chicken Pizza from Brunei” is a little overboard. But I just want you to know that had my brain had enough capacity to comprehend another ingredient in the name of this dish, the word “garlic” would have made it in. You know… because it has so much garlic (YUM). 

Okay moving on. 

The Crust of Your Honey Barbecue Chicken Pizza

So to make my life easier, I just made this recipe with pre-made pizza dough from the grocery store. I bought the balled, frozen kind that’s still waiting to thaw out and be turned into the shape of the pizza. I used Tiseo’s brand, and I LOVED It! 

This is definitely the MOVE here, people. If you want to make your own pizza dough you can! But if you want a quick and easy pizza, I would definitely recommend going with a frozen kind. 

If you liked this recipe, don’t forget to leave a comment letting me know what you thought! You can also show a picture of your finished product on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork. If you liked this recipe, you might also like this Pispili from Albania or this Rum Soaked Pork Tenderloin from Bolivia! 

Honey Barbecue Chicken Pizza (Brunei)

This Honey Barbecue Chicken Pizza is a homemade version of a Pizza Hut specialty that kicks some major pizza booty. Honey, Barbecue Sauce and Garlic are the basis for this ooey, gooey cheesy pizza topped with grilled chicken, green onions, honey, and sesame seeds. This is a Brunei Specialty you don’t want to miss! 

Course dinner, Main Course, pizza
Cuisine brunei, pizza
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 pizza slices

Ingredients

Honey Barbecue Sauce

  • 1 tsp cornstarch
  • 2/3 cup water
  • 1 cup barbecue sauced I used Sweet Baby Ray’s Brand
  • 6 tbsp honey divided
  • 2 tbsp soy sauce
  • 1 tbsp chopped garlic

Pizza Assembly

  • 1 boneless skinless chicken breast pounded to 1 inch thick
  • 1 whole head garlic roasted
  • 2 tbsp unsalted butter softened
  • 1 Frozen Pizza Dough preferably Tiseo’s brand
  • 8 oz block of fresh mozzarella cheese
  • 1 tbsp honey
  • One bunch of green onions only the green ends
  • Sesame seeds

Instructions

  1. Preheat oven to 350 degrees. Cut the head off the top of the garlic bulb and drizzle with a bit of olive oil. Roast for about 30-40 minutes until the garlic begins to bubble. Remove from oven and set aside.

  2. In a small bowl, combine the water and the cornstarch and mix together until dissolved.

  3. Combine cornstarch mixture in a medium pot with the rest of the honey barbecue sauce ingredients. Stir to combine. Cook on medium-high heat until sauce starts to bubble and thicken, stirring occasionally. Remove from burner.

  4. Divide the completed sauce in half. Reserve half for pizza sauce. Pour the other half in a plastic ziplock back with the chicken breast. Allow to marinade for an hour or two.

  5. Once chicken is done marinating, cook it by your desired method. I grilled it on a panini press until cooked through. You can grill it on a barbecue grill, bake it in the oven, or stir-fry it. I found that the tabletop grill was the fastest. When done cooking, cut the chicken breast into thin strips to lay across the pizza.

Assembling the Pizza

  1. Thaw pizza dough according to package instructions.

  2. Preheat oven to 350 degrees.

  3. Combine unsalted, softened butter with 3-4 cloves of garlic from your roasted bulb. Mix together to make garlic butter.

  4. Roll out your pizza dough and place on an ungreased tray, rolling the edges up to create a thick crust.

  5. Use a rubber spatula to spread the garlic butter mixture over the entire pizza, including the dough and the crust.

  6. Drizzle the other half of the honey barbecue sauce on the pizza, spreading with a spatula to cover all of the dough. Layer mozzarella cheese on top of the sauce and then the chicken breast on top of the cheese.

  7. Place the pizza in the preheated oven and cook for about 15 minutes, until the crust starts to brown and the cheese is melted.

  8. Once the pizza is removed from the oven, drizzle the extra tablespoon of honey over the pizza. Then add chopped green onions. Lastly, sprinkle with sesame seeds.

  9. Enjoy! Leave a comment on this recipe to let me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Johnny Cake from The Bahamas

Johnny Cake with Nutella and Jam

Johnny Cake is a dense, biscuit-textured bread from The Bahamas made with flour, sugar, milk and baking powder. Though the term cake indicates that this dish is normally savory. Johnny Cake is best served warm with jam and butter or for breakfast with slices of cheese.

Changing it Up Today

Normally in these blog posts, I try to spend as much time as possible relating my writing back to the food. I don’t always do the best job, but it’s not too common for me to get completely off track. When you, my readers, hear stories about my life, it’s normally about my relationship with travel or my experiences with particular foods. Sometimes it’s just easier to keep my true life and my true feelings– how I feel in this very moment in time– off of the internet.

Most of this is because I’ve read a lot of negative talk surrounding bloggers that write about their lives in their blog posts. You’ve seen the memes (or, actually, maybe you haven’t because you’re not as invested in this tiny space on the internet as I am. Regardless, they exist.) Tweets and memes and jokes that make fun of bloggers and the fact that they write personal blog articles before the recipe appears on their website.

Meme about Bloggers

At first, I gave into that mindset. If people don’t want to hear about my life, I won’t write (anything significant) about my life. Instead, I’ll focus the blog on the food. How I came across the recipe; how I cooked the recipe; how I found the ingredients for the recipe; how you can change up the recipe if you want. All of that is important, absolutely. But I’ve started to find myself dreading writing my blog posts.

Blogging is a Creative Experience

Blogging is a creative endeavor. It takes precision and grit, yes. But above all, it’s about creativity. Creating recipes takes creativity; taking photographs takes creativity; writing articles should take creativity.

I’m a little hard on myself when it comes to the first two. Recipe creation and photography don’t feel creative to me because I find the need to make them so perfect (and get upset when they’re not).

But writing, it doesn’t have to be perfect. That’s why it used to be my favorite.

But once I started catering to plain, boring, here’s-the-recipe, type writing, I lost interest.

Johnny Cake with Berries

Here’s the Deal

So here’s the deal. If a food blogger wants to write about their food, it’s okay. And if a food blogger wants to write about their job, it’s okay. If a food blogger wants to write about the random expedition that they took to the vet with their dog that day, it’s okay. And if a food blogger wants to write about how they’ve been feeling lonely and sad living in their hometown while everyone else has moved away and they don’t have many friends left in town, it’s okay too. And I don’t want to feel self conscious about that anymore.

Blogging is a form of self-expression, so I shall express myself in whatever way I see fit, thank you very much. And if your finger has to scroll to the bottom of the page to evade my ramblings, then so be it (but I hope you don’t because I hope you love my writing because despite this sassy paragraph, I really love you so very much. Sorry for being sassy.)

Let’s Get Back to the Johnny Cake

Anyways, what recipe are we talking about again? Ah, yes. Johnny Cake. It’s really good. You should try it. And that’s all I’m gonna say about that.

(Seriously though. And serve it warm with butter and jam. Or use it to soak up soup or as a side to a meat dish. Eat it with anything, because it’s really good. It’s kind of like a biscuit in wedge form and I really love it a lot. See? I can’t shut up about the food either.)

TRY THE JOHNNY CAKE. AND THANKS FOR READING.

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Johnny Cake (The Bahamas)

Johnny Cake is a dense, biscuit-textured bread made with flour, sugar, milk and baking powder. Though the term cake indicates that this dish is normally savory. Johnny Cake is best served warm with jam and butter or for breakfast with slices of cheese. 

Course Bread
Cuisine The Bahamas
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people

Ingredients

  • ½ cup butter room temperature + extra for greasing pan
  • ¾ cups sugar
  • 4 cups flour
  • ½ cup water
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 cup milk approximately

Instructions

  1. Preheat oven to 325 degrees.
  2. Using an electric mixer, beat the butter and sugar together until combined.
  3. Add the flour, water, salt, and baking powder to the bowl.
  4. Add the milk slowly until the batter is sticky.
  5. Dust hands with flour. Transfer dough from bowl to a greased 9×9 pan. Gently flatten the dough in the pan.
  6. Bake for approx. 1hr or until the edges of the johnnycake are browned. The johnnycake will not rise much.
  7. Let cool for several minutes before cutting into the johnnycake.

Recipe Notes

Thank you to TruBahamianFoodTours for the recipe!

Coconut Bread Recipe from The Bahamas

Coconut Bread recipe

This Coconut Bread Recipe is a delicious sweet bread from the Bahamas. Made with coconut milk and honey, this bread is a sweet treat all by itself. Pop all of the ingredients in a bread maker and you will have a delicious loaf of bread in no time!

When I was about 11 years old, my family took a trip to Disney World. (Actually, we took a trip to Disney World every year for about 10 years.) But on this particular trip, we signed up for a luau at Disney Polynesian Village Resort.

My little family of four sat at a table in Florida, entranced by the hula dancers, fire breathers, and drummers. The experience came with an all-you-can-eat buffet overflowing with delicious food like Polynesian ribs and pineapple guava cake. The favorite amongst our family, though, was the coconut bread.

Coconut Bread as an Appetizer

The bread came as an appetizer, but it might as well have been our meal. My brother and I devoured roll after roll after roll of this tropical treat, mmm-ing and yummm-ing with every bite. We loved the bread so much that my mom called the waitress aside and asked to take the recipe home. They brought us a recipe card, and the bread has been a family favorite ever since.

Coconut Bread Recipe with mango and kiwi

What is Coconut Bread?

This Coconut Bimini Bread from The Bahamas is not the recipe from Disney and it doesn’t come in roll form, but it’s just as delicious as the bread we ate so many years ago.

The coconut milk and honey in the dough makes the bread sweet, forming a treat that oh-so-subtly sweeps you off to a beach on a Bahama island.

What Ingredients are in this Coconut Bread Recipe?

Coconut milk
Salt
Sugar
Nonfat dry milk powder
Honey
Butter
Vegetable oil
Eggs 
Unbleached flour
Instant dry yeast

How to Make Coconut Bread

Mix the yeast with water according to the instructions on the back of the package. 

Add the liquids into the bread maker. Then the dry ingredients. Add the yeast in last. 

Set cook time on your bread maker following the instructions for traditional white bread. Enjoy!

Can I Use Coconut Flour for this Recipe?

This Coconut Bread Recipe is inspired by Coconut Bimini Bread from The Bahamas. Coconut flour sounds delicious in this recipe, but, unfortunately, I’ve never tried it.

Most of the Coconut Bimini Bread recipes use unbleached flour as the flour in the recipe, so I have done the same here.

Coconut loaf cake with dried fruit on top

Using a Bread Maker

With this recipe, I also finally got to break out the bread maker that my mom has had since her wedding 24 years ago. It was so easy to pop all of the ingredients in the bread maker and walk into the house 3 hours later with the smell of fresh-baked bread wafting over me.

Using a bread maker is still kind of an unusual concept to me, as I haven’t done it very often over the years.

It’s quite simple, however, to make this recipe in your bread maker, as it doesn’t require any special assistance. I simply followed the instructions for “white bread” on my bread maker instructions, and my loaf came out perfectly!

Each bread maker will have a different method for making white bread, so make sure to check your manual instructions so that you know how to do it!

If you need help understanding your bread maker, here is a great guide that I used to understand my bread machine for the first time.

How to Enjoy your Coconut Bread

You can use this bread for anything you would normally use white bread for. Keep in mind, though, that it has a sweeter taste, so you will want to accommodate for this when choosing what recipes to use it with.

This bread was great simply topped with butter and eaten as toast. It would also be a fantastic base for French toast! It would also be delicious as the bread base for this Panzanella Sandwich.

Once you try it, let me know what you think! Post a photo of your Coconut Bimini Bread with the hashtag #theforeignfork and the tag @theforeignfork. Don’t forget to leave a comment on this post letting me know what you thought!

If you liked this recipe, also check out these other recipes I picked out just for you:

Coconut Bread recipe
5 from 1 vote
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Coconut Bimini Bread (The Bahamas)

Coconut Bimini Bread is a delicious sweet bread from the Bahamas. Made with coconut milk and honey, this bread is a sweet treat all by itself. Pop all of the ingredients in a bread maker and you will have a delicious loaf of bread in no time!

Course Bread
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 slices

Ingredients

  • 1/2 cup coconut milk
  • 1/2 tsp salt
  • 2 1/2 tbsp sugar
  • 1 tbsp nonfat dry milk powder
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp butter softened
  • 2 1/2 tbsp vegetable oil
  • 1/3 cup eggs lightly mixed
  • 2 1/4 cups unbleached flour
  • 1 1/8 tsp instant dry yeast

Instructions

  1. Mix the yeast with water according to the instructions on the back of the package. 

  2. Add the liquids into the bread maker. Then the dry ingredients. Add the yeast in last. 

  3. Set cook time on your bread maker following the instructions for traditional white bread. Enjoy!

Zucchini Slice (Australia): A Foreign Fork Recipe

Australian Zucchini Slice

Zucchini Slice is a savory Australian bread made with zucchini. Fill it with whatever vegetables and cheese you like!

Zucchini Slice is an Australian specialty. It can be served as either a main course or a side dish, but whichever way you choose to enjoy it, it’s delicious. You can fill the bread with whatever you’d like, but today I’ve chosen ham, peas, carrots, red onions, and Kroger’s Private Selection Crumbled Goat Cheese. Have you ever heard of a better combo? I don’t think so! (and if you have, let me know so that I can put those ingredients in this bread too, please.)

I chose to use a bag of frozen peas and carrots for simplicity sake. Before adding them to the batter, microwave them for about 20 seconds– just enough to thaw– and then bring them back to room temperature.

Try my combo or try your own, but either way, try this recipe. Let me know what you think below! If you liked this recipe, try one of my other bread favorites: Albanian Pispili. If you try the Zucchini slice recipe, don’t forget to use #theforeignfork when sharing photos on social media! 

Australian Zucchini Slice

Zucchini Slice is a savory Australian bread made with zucchini. Fill it with whatever vegetables and cheese you like! 

Course Appetizer
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings

Ingredients

  • 3 cups zucchini grated (about 2 small zucchini)
  • 5 eggs
  • 1/2 cup olive oil, plus a tbsp
  • freshly ground black pepper
  • 1 small red onion roughly chopped
  • 1 cup peas and carrots frozen
  • 1 cup thick slice ham, diced
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2/3 cup crumbled goat cheese

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. After the zucchini is grated, squeeze it in a kitchen towel to remove all of the liquid. 

  3. In a small bowl, microwave the peas and carrots for about 20 seconds until they thaw. Set aside to bring to room temperature.

  4. On the stove, sauté the red onion in a bit of olive oil for about 4 minutes, just until translucent. Set aside. 

  5. In a large bowl, whisk the eggs. Pour in the olive oil and sprinkle with fresh cracked black pepper. Whisk to combine.

  6. Add peas, carrots, reserved red onion, zucchini and chopped ham. Mix briefly. 

  7. Add flour and baking powder and mix until well combined. 

  8. Line a 9x13 pan with parchment paper, then spray with non-stick spray.

  9. Pour the batter into the pan. Sprinkle the goat cheese on top.

  10. Bake in oven for about 50 minutes. Cool for 15 minutes before slicing, then enjoy! 

Recipe Notes

Recipe adapted from The Clever Carrot

Fairy Bread (Australia): Exploring a Birthday Tradition

Australian Fairy Bread

Fairy Bread is an Australian dessert treat made with bread, butter and sprinkles. It is served on birthdays and is a favorite among the children in the country!

American Birthday Parties… 

Normally, when I think of birthday parties from my childhood, a few staples come to mind. Pizza, of course. A bounce house, most of the time. A circle to watch the birthday girl open her presents. And, the most obvious of all, cake.

Every party had a cake. I mean, was it even a birthday party without one? Soooometimes, you might have been able to squeeze by with cupcakes, but even that was frowned upon. A big, store-bought cake decorated with swirly writing and mounds of sugary frosting flowers. That’s what made a birthday a birthday.

Australian Fairy Bread Front View

An Australian Must-Have Birthday Dessert

But if you ask a kid from Australia what flavors define a birthday celebration, the paramount answer is fairy bread.

“What’s fairy bread?” you may ask. Easy. Take a slice of the cheapest, most processed white bread that you can find. Slather it with a thick layer of butter. Dump mounds of sprinkles (AKA jimmies AKA Hundred and Thousands AKA a crappy excuse for an ice cream topping– sorry not sorry) on top of the buttered bread. Cut the bread into triangles.

TA DA! There you have it, folks. The epitome of the Australian birthday. The indulgent dessert to triumph over all other confectionary delights. Fairy bread is a fundamental necessity at an Australian birthday party. Instead of baking a cake, Australian parents make fairy bread as a treat for their child! 

How was Fairy Bread

When my parents and I first looked at the fairy bread I had made, we thought “hm… maybe the flavors of this combination will blend together to make an unexpectedly scrumptious treat.”

We each grabbed a slice of bread and bit out huge chunks of bread, butter, and sprinkles. Turns out, fairy bread tastes exactly how you would expect. Close your eyes and eat a bite and you will very easily be able to guess that you’re consuming bread with butter and sprinkles. I’m not sure that I would ever choose to eat this dessert, but it definitely didn’t taste awful.

What Makes Fairy Bread So Special? 

If I had to wager a guess, I’d say that the draw of fairy bread is the nostalgia that accompanies it. I mean, a store-bought grocery store cake wasn’t the best dessert we’d ever tasted, but a birthday wasn’t the same without one. And now, eating a slice of Kroger cake to this day reminds me of childhood bliss.

I think this is the beauty of fairy bread, too. The dessert transports Australians back to the simplicity of childhood. It carries them back in time, to a period when the biggest joy in life was a piece of Wonder Bread covered in sprinkles.

Did you enjoy reading about the Australian birthday tradition of fairy bread? Then you should also check out the Angolan tradition of Funje, the Andorran tradition of Pa Amb Tomaquet, or the Antiguan tradition of Duncana.

Did you try making fairy bread? Don’t forget to comment below about your experience and share photos of your creation with the hashtag #theforeignfork on Instagram and Facebook!

Australian Fairy Bread

Fairy Bread is an Australian dessert treat made with bread, butter and sprinkles. It is served on birthdays and is a favorite among the children in the country!

Course Dessert
Prep Time 5 minutes
Servings 4

Ingredients

  • 4 slices white bread
  • 2 tbsp butter softened
  • as many sprinkles as your heart desires

Instructions

  1. Spread the butter on each slice of bread.

  2. Pour the sprinkles over the butter, leaving a thick coat of sprinkles on the bread. 

  3. Cut the bread diagonally from corner to corner and then repeat with opposite corners so that bread is cut into four little triangles. Enjoy!

Andorran Torrijas (Dessert French Toast): A Successful Experiment

Andorran Dessert French Toast

Andorran torrijas (Dessert French Toast) are a special Catalan dessert specific to Easter time. Small pieces of bread are soaked in milk, dipped in an egg mixture and fried, and then rolled in cinnamon sugar. They closely resemble a dessert version of French toast.

Recipe Development Isn’t as Easy as it Looks

As a lot of you might recall from some of my Albania fails, I do not have the best track record with my own recipe development. Up until now, every time I had tried to create my own recipe, I ended up with something that made me wish I had just stuck with the original. It’s a good thing that I’m honest with ya’ll. And it’s a good thing that I REFUSE to give you a recipe that isn’t good. I’ll try mine a couple of times, but if it ends up that someone else’s is better, that’s what I share…. Which has pretty much been the case up until now.

 

A Successful Experiment

BUT, LET ME TELL YOU PEOPLE,  YOUR GIRL AIN’T A QUITTER.

And, finally, we found some success.

Torrijas (Andorran Dessert French Toast) are a Catalan dessert that are very popular during Easter time in Spain. However, because of Catalan influence in Andorra, they’ve made their way across the border! Typical torrijas (Andorran Dessert French Toast) are flavored with cinnamon and lemon, but I wanted to try something new. I’m a huge coconut fan and love pretty much anything that contains it. That, paired with wanting to use up some slivered almonds I had left over from Algeria is where I came up with these Andorran Coconut and Almond Mini French Toasts.

Andorran Dessert French ToastWhen I was cooking Andorra, I made a traditional version of this recipe along with my own. This way, I could do a side-by-side comparison to see which was better. Better yet, I could have my parents do a blind test to tell me which flavor they preferred. Low and behold, I won!

This recipe just screams “spring” to me. Light and airy coconut paired with fresh, crunchy almonds is a perfect dessert to consume on a warm April day. I loved them and I’m sure you will too.

Andorran Dessert French Toast
5 from 1 vote
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Torrijas (Andorran Dessert French Toast)

Torrijas (Andorran Dessert French Toast) are small pieces of bread soaked in milk, dipped in egg, fried, and then coated with cinnamon sugar and syrup. They are a perfect spring dessert, particularly popular during Easter.

Total Time 1 hour 15 minutes
Servings 20 servings

Ingredients

  • 1 loaf crusty, slightly stale bread
  • 2 cans coconut milk full fat
  • 1 cup sugar
  • 1 tsp almond extract
  • 4 eggs
  • extra virgin olive oil for frying
  • 1/2-1 cup shredded coconut sweetened
  • 2 tsp cinnamon

Instructions

  1. Bring the milk, 1/2 cup sugar, and almond extract to a boil. Let boil slowly for about 15 minutes. 


  2. In the meantime, cut the bread into slices. Lay on a flat dish, and pour the milk mixture over the slices. Let sit for about 15-20 minutes. Pour enough liquid that the slices are wet but do not break apart. 

  3. Heat the extra virgin olive oil in a shallow pan on the stove. You know that the oil is ready for frying when you stick a chopstick in the oil and bubbles form around the wood. 

  4. Beat the eggs in a separate bowl and then dip the bread pieces into the eggs. Fry the slices in the oil about four at a time, making sure to cook both sides. Leave slices to rest on paper towel to absorb extra liquid. 

  5. Mix the remaining sugar (1/2 cup) with cinnamon, and roll slices in the cinnamon sugar combination. 

  6. Now make the syrup. Put the remaining cinnamon sugar mixture into a pot and add extra sugar to cover the bottom of the pot. Pour about 2 cups water into the pot and bring to a boil. Once boiling, add 1 tsp of almond extract to the combination.

  7. Simmer for about 30 minutes, allowing the mixture to thicken. Once ready, pour over the torrijas slices, giving them a generous amount of syrup. 

  8. Top slices with shredded coconut.

  9. Let slices cool completely before refrigerating them, and then let rest in the fridge for about four hours before enjoying. 

Recipe Notes

If you do not want a coconut almond flavor, use regular milk and replace the almond extract with vanilla. If this is the case, also add the rind of one lemon to the milk boil! 

Recipe Copyright Alexandria Drzazgowski, The Foreign Fork. For personal or educational use only.