You can all imagine how much I love a certain time of the year.....well actually you don't have to imagine because you all know I talk non stop food and Eurovision.
The Chow Down to Eurovision is now in it's 3rd year!
(I will have to pause for a moment to soak up the excitement)
As most of you would be aware Eurovision 2015 will be the 60th contest and Australia has been given a "straight to the final" wild card entry!
This has been an interesting development for the Chow Down to Eurovision 2015 as now Australia will have to produce a dish to be in the running for the grand prize.
Like the real contest I thought why not throw it open as a wild card place where other bloggers could submit a dish they think would win Chow Down to Eurovision 2015 for Australia.
It is something new for Don't Boil the Sauce! to have guest posts and I am beyond excited and also very grateful for how much enthusiasm people have shown to me and the project.
With 39 other countries in Chow Down to Eurovision 2015, I'm happy to have a rest and showcase some brilliant bloggers in this Australian National Final.
During this week I will post the 5 dishes that are in the running to represent Australia.
Voting will commence once we have seen all 5 dishes.
Please visit the sites of each blogger to read their full posts and show your favourites some love.
To date I have not yet cooked any of these recipes in the spirit of fairness and non bias, but I can not wait to try them all!!!!
It would be traditional to start with a fanfare, but please put your hand together as we welcome contestant number 1.
The first contestant has been submitted by the lovely Celia from Fig Jam and Lime Cordial, who my readers would know through the monthly In My Kitchen and my adventure with sour dough.
Celia was first cab off the rank to submit her savoury brunch slice that is perfect for combining all our favourite ingredients, eggs, ham, cheese, bread and basil.
While Celia is only a newly, almost converted Eurovision fan (my work is almost done) she has skilfully presented a dish that you could make ahead of time and provide a welcomed snack/breakfast during the 5am Eurovision broadcast in Australia.
(about 400g total, once crusts have been removed)
1. Remove the crust from the sourdough and cut it into 1cm slices. Cut any large slices in half
2. Oil the base of a baking dish and layer in the bread, followed by half the ham, half the cheddar, a little of the feta and a few basil leaves
3. Add another layer of bread, ham, feta and basil, then top with the rest of the bread and the remaining cheddar
4. In a large bowl, whisk together the eggs, milk and paprika
5. Carefully ladle the eggy milk over the dry ingredients. Cover the top with a piece of clingfilm, then press down to make sure the liquid soaks into the bread. Pop into the fridge for at least two hours, but preferably overnight
6. Remove the dish from the fridge at least half an hour before baking to allow the ingredients to come to room temperature. Pour over half a cup of cream and allow to sit while the oven preheats to 175C with fan
7. Bake for 45-50 minutes until deep golden brown. Check occasionally to make sure it’s cooking evenly and rotate as required. It’s worth placing a tray on the rack below to catch any drips. Remove from the oven and allow to rest for at least half an hour before serving"
The voting process will be completely transparent, just like all Eurovision national finals, but I will highlight that Celia did send a tweet of her singing the Don't Boil The Sauce! theme tune so that much deserve an extra vote!
My musical baked contributions to @dbtsauce Eurovision brunch chowdown! :) pic.twitter.com/Nnb6ekhXv5— FigJamLimeCordial (@CeliaFigJam) February 19, 2015
What do you think of Celia's Savoury Brunch Slice?
Is this the dish that could win for Australia?
Let me know in the comments or on twitter or facebook using #BuildingBrunches
Check in tomorrow as we meet contestant number 2.