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15 Spreads People Around the World Put on Toast
A piece of toast isn’t much without something spread on top. The most classic toast-and-spread combination is buttered toast, but cultures around the world each have their own favorite spread
Butter and Sugar (Butter Toast) — India
Cheese with Jam — Germany
Germans enjoy a snack of cheese with jam on toast.
Nutella — Italy
Nutella (chocolate–hazelnut paste) is generously spread on toast in Italy, where the spread originated.
Vegemite, Avocado — Australia, New Zealand
Australians and New Zealanders love their iconic Vegemite (a meaty-tasting paste based on yeast extract) on toast as well as mashed “avo” on toast.
Condensed Milk and Butter — Asia
In many Asian countries, toast is eaten with butter and a bit of condensed milk for creaminess.
Tomato Sauce (Pan con Tomate) — Spain
Spanish toast, called pan con tomate, is topped with olive oil and the juice of fresh tomatoes.
Tzatziki — Greece
Cheese, Beans, Marmite — United Kingdom
In the United Kingdom, traditional spreads on toast are cheese (in the form of Welsh rarebit), beans, or Marmite (the British equivalent of Vegemite).
Sprinkles — Netherlands
Sprinkles on buttered bread is the Dutch way to eat toast.
Dulce de Leche — Argentina
Breakfast is a sweet affair in Argentina, where dulce de leche (caramelized sweetened milk) on toast is a classic breakfast treat.
Prawns (Toast Skagen) — Sweden
Toast Skagen — what the Swedish call shrimp on toast — is typically served as an appetizer at dinner parties.
Mushrooms and Cheese — Poland
Polish toast, a toasted baguette topped with mushrooms and melted cheese known as zapiekanka, is a popular street food in Poland.
Here’s What Other Countries Put On Their Morning Toast
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As Americans, peanut butter is basically engrained in our diets. We can’t complain about this, obviously we love it. But what we don’t really think about is that maybe peanut butter is just an American thing.
Does this mean that other countries around the world have their own spread that they are just as obsessed with? We American’s have dabbled in these other spreads, but what countries do they actually belong to?
GIF courtesy of tumblr.com
We have all become aware of this mind-blowing chocolate-hazelnut spread that reached the United States a few years ago. So, thank the Italians for changing our lives with not only spaghetti and pizza, but also Nutella. Bless you, Italy.
Dulce de Leche:
Popular in most Hispanic countries, dulce de leche is a common spread to put on toast, while also used to flavor sweet treats like cookies, ice cream, cakes, etc. It can best be described as a sweet, caramel-like spread that will change you for the better.
Dulce de leche started in Argentina, which is where I first tried it, but has branched out to different Spanish-speaking countries over the years. Häagen-Dazs even has a dulce de leche ice cream flavor that was introduced to the U.S. in the ’90s.
GIF courtesy of buzzfeed.com
This gooey paste is the #1 spread for toast, crackers and even pastries in the land down under. I know I first heard of this salty spread when I saw Mary-Kate and Ashley Olsen try it in their movie, “Our Lips are Sealed” (a true classic). This dark spread is definitely an acquired taste and I’m not really sure if I want to acquire it, sorry Australia.
Photo courtesy of tumblr.com
Speculoos, aka cookie butter, has taken us by storm. We’ve seen Trader Joe’s cookie butter a lot in the past few years, but this revolutionary spread started in Holland and became popular in Belgium less than a decade ago. Honestly, what could be better than crushed up cookies to spread on your toast, or rather, to eat directly from the jar with a spoon?
Give your breakfast some international love. If you get the chance to study abroad or visit any of these cool places, definitely make an effort to try these foreign spreads in their home countries. But, most importantly, don’t forget to pack your jar of peanut butter!
For more delicious toast options, check these articles out:
Our Very Favorite French Toast Recipes for Breakfast or Brunch
It's a question you've wondered for years: Is French toast really French? We're not sure, but what we do know for certain is that this traditional breakfast and brunch dish is a classic for good reason. From sweet to savory (yes, really!), whether cooked on the stovetop a slice at a time or baked in the oven as a casserole, French toast is a crowd-pleasing way to start the day.
Here's what we do know about this comforting recipe: The French call their take French toast pain perdu, which translates to "lost bread," because these recipes are delicious ways to use up stale or leftover bread. (If the bread is not so fresh it will be drier and absorb the custard better.). Many of our recipes call for dense bread like brioche (Martha's favorite!) or challah, which both do an excellent job of soaking up the eggy-creamy mixture. Other recipes use less expected bread&mdashlike baguette or pita&mdashbut promise the same mouthwatering results.
The custard is traditional a dairy-rich mixture, but we do have a dairy-free vegan French toast recipe that's truly great and just as creamy as conventional takes. Other recipes are rich thanks to their use of eggs and milk while some get their decadent texture thanks to eggs and heavy cream. Some are scented with vanilla, some with cinnamon. Either way, each bite is bound to be delicious.
Classic French toast is cooked on the stovetop, usually in butter and served one slice at a time to eager eaters. To keep the slices warm as you cook, place finished pieces in a low oven, then serve your stack all at once. If that's too fussy for you, know that French toast can also be cooked in the oven, individual baked slices of bread, custard, and flavorings packed tightly together for baked French toast.
The possibilities don't end there! Try making Bostock, a très chic, très delightful hybrid of French toast and croissant. The version shown here has both strawberry jam and fresh rhubarb, so you know it's a winner. French toast can also be stuffed or made with savory ingredients, but no matter what you do, it's always delicious. In fact, we think it's one of the most comforting ways to start the day.
Toast Toppings For Kids
As you can imagine, the options for how to customise toast are deliciously limitless. You can opt for sweet or savoury toppings and healthy or not-so-healthy combinations. You can choose something quick and easy or you may wish to spend a little more time on your creation. There really is a topping for every situation and every craving!
I’ve included nine healthier topping ideas with a range of ways to customise them, giving over thirty toast topping ideas in total. Most ideas can be made in minutes (perfect for busy parents) but I’ve also included a few ideas that take a little more time.
Many of the suggestions spread well, making them perfect for little hands (babies or toddlers who would not like their toppings to fall off) As always, be mindful of sodium levels when feeding babies / young children.
Avocado is the greatest toast topping, in my opinion, and whether I choose to slice, mash or mix it with other ingredients, it rarely disappoints.
It pairs well with both savoury and sweet foods and also makes a great mayo replacement.
The creamy, soft texture is perfect for babies and this nutrient-dense fruit contains healthy fat, vitamins and minerals that babies and children need for nourishment.
- Sliced avocado (pictured)
- Mashed avocado with strawberry/mango or peach slices
- Smashed avocado and cherry tomato
- Mixing mashed avocado (as a mayo replacement) with tuna, egg or shredded chicken.
Cottage cheese is a super simple spread for toast and provides calcium, fats and protein. It has a mild flavour and works well mixed with a variety of sweet and savoury foods. Some brands can contain a lot of salt so check and compare the sodium levels before buying and serving to your baby.
- Cottage Cheese and Tomato (pictured)
- Cottage Cheese and Cucumber
- Cottage Cheese mixed with Egg
- Cottage Cheese mixed with Crushed Pineapple
- Cottage Cheese mixed with Crushed Raspberries.
Nut butters have become popular products and for good reason. They contain healthful nutrients, come in several varieties, and make a super easy toast topping. Each variety offers something a little different, and all are beneficial in their own way. Choose a natural variety to avoid the unnecessary added sugars, salts and trans fat.
When serving to a baby, make sure to thinly spread as thick blobs are too claggy and can block the windpipe.
- Nut Butter with Banana (mashed or sliced) and cinnamon (Pictured)
- Nut Butter with Apple Puree
- Nut Butter with Apple Slices
- Nut Butter with Chia Jam
Hummus is a great toast topping that, again, works well with a range of foods. Whip up a batch of homemade hummus or pick up your favourite variety at the store, just remember if serving a baby / young child to check the sodium content.
- Hummus and Grated Carrot (pictured)
- Hummus and Cucumber Slices
- Hummus and Roasted Capsicum (bell peppers)
- Hummus and Poached Egg
Eggs are a convenient and healthy source of protein, fat, and other nutrients. Poached, fried and scrambled eggs all make great toast toppings. Alternatively, hard boil them and slice or mash.
- Egg and avocado salad (pictured)
- Scrambled eggs with cherry tomato
- Poached egg / Fried Egg and smashed avocado
- Mashed (hard boiled) egg with cream cheese
Cream cheese, like cottage cheese, is another quick dairy spread that can be enjoyed both sweet and savoury. Spread it and then top it with fruit or veggies or add some herbs to boost the flavour.
- Cream cheese and sliced strawberry (pictured)
- Cream cheese and Mashed Raspberries
- Cream cheese and Cucumber Slices
- Cream cheese and chives
Canned tuna is filled with good nutrition and simple ingredients. Tuna is a source of protein and it’s also high in omega-3 fatty acids and B vitamins.
Tuna is a little dry by itself and you will probably want to mix it with something before spreading. This tuna spread is made with greek yoghurt instead of mayonnaise and works great as a toast topping.
- Tuna and Cucumber (pictured)
- Tuna and Sweetcorn
- Tuna and Tomato
Fresh tomato is gorgeous on toast and can be paired with different spreads. Simply slice the tomatoes or chop them up for a chunky toast topping.
- Pesto and Tomato Slices (Pictured)
- Hummus and Tomato Slices
- Chopped Tomato (Bruschetta Style)
I’ve included mushroom on this list because it is a food that my youngest son doesn’t like. Sauteeing the mushrooms (until really dark and caramelised – around 15-20 mins) and then adding a splash of balsamic vinegar is the only way he will eat them. The intense caramelised flavour really appeals to my fussier eater and he happily munched through a slice of toast topped with this, usually hated, food.
Toast can sometimes be a good vehicle for food your child is still learning to like. Give it a try and see how it goes!
Have you tried topping toast with
What are your children’s favourite toast toppings? Leave a comment below or tag me on Instagram @healthylittlefoodies.
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Amy Whiteford is a Mum to two boys and is trying her hardest to bring them up to be Healthy Little Foodies. She has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition and uses her knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more
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15 Raw Meat Dishes from Around the World
Korean food has a whole category of raw meat dishes, called hwe , but most of them are made with fish or other seafood, a la Japanese sashimi. Yookhwe, however, is typically made with beef, julienned and mixed with a garlicky soy-based sauce and topped with sesame seeds and, more often than not, a raw egg. And look! Here's Bon Appetit's own recipe for yookhwe . (Credit: Wikimedia)
Steak Tartare (France)
Some claim that the name for the most famous dish of raw meat (beef or horse, typically) came from the Central Asian Tatars' habit of sticking horse meat under their saddle during a day's ride, and eating it raw and tenderized at the end of the day. This, however, is false: the original raw beef dish was actually called steak a lɺmericaine , and a variety served with tartar sauce on the side (and no egg yolk) was called a la tartare . Eventually, the sauce got dropped, but the name stuck. (Credit: Flickr/ rdpeyton )
Parisa (South Texas)
The Upper Midwest calls steak tartare "tiger meat," but it's pretty much the same dish as the French original. This hyperlocal South Texan dish, on the other hand, is a horse of a different color. Coming from a particular area west of San Antonio where Alsatian immigrants settled in the 1800s, Parisa is a mix of raw beef, bison, or venison, mixed with cheddar cheese, minced onions, and some kind of pepper. One butcher shop in particular, Dziuk's , in Castroville, still sells it fresh from its case every day. (Credit: Full Custom Gospel BBQ )
Ossenworst (The Netherlands)
This raw Dutch sausage was originally made with ox meat (hence the name-- ossen is the Dutch for "oxen"), and is flavored with spices brought in by the vast Dutch trading empire of yore, like cloves, mace, and nutmeg. (Credit: Flickr/ Ellen van den Berg )
This German minced pork spread is typically flavored with salt, pepper, and (depending on where you are in the country) garlic or caraway. One way to eat it, which was popular in the 70s, is to shape a lump of Mett like a hedgehog , with onion rings or pretzel sticks stuck in to form the spiny back. Cute! (Credit: Flickr/ tobo )
Koi Soi (Thailand)
Southeast Asia has its own school of raw "cooking," and the raw beef koi soi is Thailand's contribution to the mix. Like most Thai dishes, it has fish sauce, chiles, lime, and fresh herbs on top. Unlike most Thai dishes, you can get a version of koi soi thickened with blood or bile, in which case it's called larb lu . (Credit: Flickr/ mmmyoso )
Bo Tai Chanh (Vietnam)
Instead of the julienned beef of the koi soi or yookhwe, the Vietnamese version of the raw beef dish uses thin sheets of beef round, lightly marinated in citrus and topped off with chiles, onions, and peanuts. (Credit: Flickr/ Tricia Wang )
Minced raw beef, Ethiopian spices, and an herb-infused clarified butter go into kitfo, which (like a lot of Ethiopian cuisine) is typically eaten with injera, a spongy kind of flatbread, and occasionally topped with crumbled goat cheese. (Credit: Flickr/ Charles Haynes )
Gored Gored (Ethiopia/Eritrea)
East African cuisine also has gored gored, a dish that, unlike kitfo, is left unmarinated, and cut into bigger chunks. Injera (as you can see in this picture) is still the preferred accompaniment, though. (Credit: Flickr/ vincent03 )
Kibbeh Nayyeh (Lebanon/Middle East)
You might be familiar with kibbeh, the Middle Eastern dish of ground meat, minced onions, and bulgur, which is usually cooked up into little roast footballs. But if you just leave out the cooking part, you've got yourself a plate of kibbeh nayyeh, which makes a great spread on flatbread. (Credit: Flickr/ Montage_Man )
Raw dishes tend to follow the German diaspora wherever it happened to land around the world, and Chile's population of German immigrants came up with crudos. It's basically mett with beef instead of pork (and no hedgehog serving style), a sensible adaptation to a country that's bigger on cattle ranching than schwein farming. (Credit: Flickr/ ClauErices )
Carne Apache (Mexico)
Basically ground beef ceviche, which is allowed to cure a little in lime juice before serving, carne apache makes a great dip for tostadas. (Credit: Flickr/ essgee51 )
Cig Kofte (Turkey/Armenia)
Move a little north of kibbeh nayyeh, and you've got cig kofte (or as it's known in Armenia, chee kufta). Sometimes served in little dumpling forms, the main difference from kibbeh is that it's rarely eaten with bread (and has a wider variety of spicing options, as you might expect from Turkish and Armenian food). (Credit: Flickr/ leyla.a )
Beef Carpaccio (Italy)
Second to steak tartare, the thinly sliced Italian carpaccio is probably the most familiar raw dish out there. It's named after a Venetian painter named Vittore Carpaccio, known for the beauty of his red and white tones, and was only dubbed in 1950, when the city held a celebration in the painter's honor. It was, of course, made in the region for centuries (millennia, even!) before that, but it had the much less mellifluous name of "carne crudo." (Credit: Flickr/ Beholder )
Japan is famous for its raw fish, but it has just as long a tradition of raw meat dishes, prepared in almost the same way. You can get raw beef (gyu tataki) and raw chicken (toriwasa), but the most common is basashi--horse sashimi. Back in the day, horse was also known as sakuraniku, literally "cherry blossom meat," as part of a code used by the technically Buddhist (and vegetarian) diners of the Edo period that assigned a flower to different types of meat based on their color. Venison was momoji, or "maple leaf," and wild boar was botan, or "peony." (Credit: Flickr/ imagesbyk2 )
In this enlightened age of hygiene and actually knowing how people get sick, raw meat has picked up a regrettable reputation. The elegance of a nice steak tartare, mixed up tableside, has been mostly forgotten, and some people even (horror of horrors) ask for perfectly nice pieces of beef to be ruined into well-doneness. But in other parts of the globe (and even some parts of America), the raw meat dish tradition is going strong. Here are 15 of the most prominent examples, from every continent (well, except Australia and Antarctica) in the world.
Hummus and Veggie Roll Ups
Next up in our finger foods: roll ups! These roll ups are our take on the classic party roll up, but they use hummus instead of cream cheese and stuffed with colorful veggies! These vegetarian and vegan veggie roll ups are both delicious and healthy, and a crowd pleasing, kid friendly recipe. Stuffed with hummus, brocolli, cauliflower and carrots, they’re seriously easy to make. (Another spin: Mexican Pinwheel Recipe.)
15 Sauces from Around the World You Should Try
From tangy barbecue to fiery Tabasco, Americans love their sauces. But if you’re looking for a slightly different way to dip, season, marinate, or just add some extra kick to your food, you owe it to yourself to try one or more of these international selections.
Imagine soy sauce with a citrus kick, and you’ve got the basic flavor of this Japanese staple. International markets carry it by the bottle, but try making it at home for a fresher, more flavorful take with Mark Bittman’s recipe. Use it as a salad dressing, as a meat marinade, or as a dipping sauce for seafood.
Parsley, cilantro, coriander, garlic and saffron are just a few ingredients that make up this pungent north African herb sauce. It’s traditionally served with grilled seafood, though it can also liven up lamb and other grilled meats, as well as roasted vegetables. Try this recipe from Serious Eats that adds in cayenne pepper and paprika.
Chileans always have this spicy spread on hand at barbecues, or asados. They particularly enjoy serving it over toasted bread, though it also goes well with meats, salads, empanadas—basically, anything that could use a little kick. The recipe varies by region, with cilantro, tomatoes and habanero peppers comprising the backbone of this chimichurri-like sauce.
Sriracha fans should try this Indonesian favorite that combines peppers, herbs, citrus, and fish sauce. Traditionally made with a mortar and pestle, it’s chunkier and less acidic than many southeast Asian hot sauces while still packing a mean punch.
5. MOLHO APIMENTADO
Brazilians enjoy this versatile sauce as a marinade, as a seasoning, and as a dip for vegetables and grilled meats. It’s known as a hot sauce, but you can vary the heat to your liking while still retaining the fresh, flavorful taste. Try it with a hearts of palm salad and a New Orleans twist courtesy of Chef Emeril Lagasse.
This plum sauce is the equivalent of ketchup for many Georgians (the country, not the state). Sour and tangy—The Kitchn calls it “a cross between ketchup and chutney”—it’s often served with potato dishes and meats, and mixed in with stews. The flavor profile varies based on the ripeness of the plums being used, from tart green plums to milder red ones.
This complex hot sauce from South Korea combines chilis, fermented soybeans and sticky rice. It’s too thick and potent to use as a finishing sauce like Sriracha, but it’s perfect for cooking. Try adding it to miso soup or using it to coat grilled or fried vegetables.
8. BAJAN PEPPER SAUCE
Visitors to Barbados often try this hot sauce and swear off the likes of Tabasco forever. Locals covet it, as well. Made from mustard, vinegar and a Caribbean pepper known as the Scotch bonnet, it’s best used on meat and seafood. Try making your own or, if you’re low on Caribbean peppers, order a jar of Lottie’s.
Often referred to as a spicy relish, this colorfully named South African staple began in the country’s townships, where residents combined basic ingredients like beans, onions, tomatoes, and peppers. Thick and flavorful, it works well as a side dish (think coleslaw) or as a topping for grilled bread and meat.
10. SHREWSBURY SAUCE
The English know how to do savory, and this sauce, made with redcurrant jelly, butter, flour, and red wine, is a great accompaniment for any pot roast, rack of lamb or pork dish. British chef Delia Smith has a spot-on recipe that adds in mustard powder and Worcestershire sauce. Pour it over meat like gravy, and tuck in.
Lots of people know about Greek tzatziki, but not as many are familiar with haydari, a yogurt-based sauce that’s popular in neighboring Turkey. Made with parsley, mint, olive oil, and Greek yogurt, it's great as an appetizer served over crackers or toast, or as an accompaniment to grilled fish.
Italy is renowned for its ragus and marinara sauce. Flying under the radar, though, are old-world recipes like agrodolce that show a different side of the tomato-rich country. Its name translates to “sour sweet,” and that’s exactly what you get with a sticky sauce that combines sugar and balsamic vinegar. Try it as a glaze next time you make pork chops, and don’t be afraid to customize it with fruits, spices, and other ingredients.
13. CORIANDER CHUTNEY
This chutney is a staple in many Indian households, where it often accompanies snacks like samosas and pakoras. Try it as a dipping sauce, or as a spread for a veggie sandwich. It’s easy to make, and has a refreshing, mild spice profile.
14. NAM JIM JAEW
There are many different Thai dipping sauces, but this one stands out for its sharp, smoky flavor. Dried chili powder and toasted rice powder are the key ingredients, along with lime juice, fish sauce and a few choice herbs. Mix everything together and serve it in a small bowl alongside just about any grilled meat.
This Venezuelan avocado salsa has a rich, earthy flavor that goes well with everything from tacos to salads to grilled steak. It’s naturally mild, but can be spiced up by adding peppers or hot sauce to the mix. Best of all: It’s simple to make. Follow Chef George Duran’s recipe, which calls for rough-chopped onion, cilantro, green peppers and avocados thrown into a blender along with some olive oil and garlic. Just push the button, and voila!
How to Make Toast in an Oven
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It's no fun standing next to a toaster making toast for a crowd. To speed things up and make toast without a toaster, use your oven! For the fastest method, lay a few slices of bread below the broiler element and heat them until they're lightly toasted. If you need to make a sheet full of toast, lay slices of bread on a sheet and bake them until they're crisp on both sides. The slow-toasted bread won't be as crunchy, but you can make a larger amount of toast.
The Spanish omelet is the subject of much contention—some prefer it with more potatoes, others swear by undercooking the eggs, and still, others insist on caramelizing the onions before adding the potatoes to fry. Any way you slice it, it’s going to be darn good.
Bánh Mì (Vietnam)
The Bánh Mì is definitely one of the most flavorful, unusual, and complex sandwiches on our list. This Vietnamese sandwich is traditionally made using a Vietnamese baguette, which is pretty similar to a French baguette, but incorporates rice flour along with the wheat flour and has a thinner crust and is airier inside.
Stuffed inside the baguette is usually some sort of grilled meat, such as pork belly or the like, pâté, pickled carrots and daikon, jalapeños, cucumbers, french mayonnaise, Sriracha, fresh cilantro, and fresh mint.