French Toast
October 24th, 2015 by Lesley

With the weather changing and it getting a little colder, we are all looking for something to warm us up.

I find that I am always looking at recipes and new ingredients, its an occupational hazard, working in the cooking school, well I say ‘working’ but for me its not ‘working’ its my passion/obsession.

I remember when I was a little girl and still at home, my Dad, a wonderful man, he is missed everyday….. would disappear into the kitchen and come out with a plate of something fantastic, french toast, pancakes, big bowl of popcorn to mention but a few.

French Toast

French Toast

 

 

 

 

 

 

 

 

We all (there was 6 of us) loved it when he would ‘appear’ from the kitchen and we could all dive in.

French toast was a favourite in our house, there was never enough french toast to go around, it didn’t matter if Dad made 20 slices or 40 slices, there was never enough (ha ha).

We did enjoy french toast for our weekend breakfast, we didn’t need to jump up out of bed get ready and grab a quick breakfast before heading off to school. So the weekend was special, Saturday could be french toast and Sunday morning would be a fry-up, oh them were the days :-)

French toast is so easy and so delicious it just sets you up for the day….

The main ingredient is the bread and oh I do long for Mothers Pride Plain Bread, a fantastic loaf of bread, a staple for us as we were growing up. Unfortunately it is a specialty that is only to be available in Scotland, and a few towns in the very north of England.

There are no real quantities as far as this recipe goes, its all about how hungry you are and how many slices of bread you want to use.

The french call this ‘Pain perdu’ – lost bread, as its a great way to use up old/stale bread, and lets be honest about it the bread in France goes hard/stale very quickly, so its a great way to use up the bread.

You don’t need to use old bread, fresh bread does just as well, its your choice.

French toast is an easy delicious meal to put together, I know you are  probably thinking ‘meal…. this is not a meal’ well I guess it all depends on at what time of the day you decide you are going to make/eat it.

Anyway lets get on with the making of this delicious food.

Get some eggs, bread, milk, a bowl, a frying pan, some vegetable oil, a steaming up of tea, some salt and  lets get started.

French Toast

 

 

 

 

 

 

 

Crack the eggs into the bowl, I usually start with 2 eggs for just me, then add a little milk, give the mixture a good whisk with a fork, make sure you break up the eggs and add a little seasoning, I like just salt, but add pepper if you like.

French Toast (Eggy Bread)

 

 

 

 

 

 

 

Put the frying pan on the heat, add a little vegetable oil and bring it up to a medium heat.

French Toast (Eggy Bread)

 

 

 

 

 

 

 

Then dip a slice of bread into the egg mixture, make sure it is covered on both sides and then lay the slice in the frying pan, you want to make sure the egg starts to fry when it goes into the pan, you don’t want the bread to just sit in the oil as it will soak up some of the oil, making your bread soggy…..

French Toast (Eggy Bread)

 

 

 

 

 

 

 

Allow the bread to cook for a couple of minutes and flip over the slices, you are looking for a nice colour on each side of the eggy bread.

French Toast (Eggy Bread)

 

 

 

 

 

 

 

Remove the cooked bread to a plate and continue with all of the bread and egg mixture.

I often have a little egg mixture left, not enough to cover another slice, and it would be a shame to through it away, so when all my bread is cooked I just pour the left over mixture into the frying pan and cook a very thin omelet, mmm a nice little addition to the plate.

There are a few different ways to enjoy ‘French toast’ we always enjoyed it with a little salt added just as you are eating each slice. Others eat it with something sweet, maybe some syrup or honey, its all down to your taste, so experiment. I prefer salt.

Dig in, and enjoy…..

French Toast (Eggy Bread)
Delicious, simple breakfast/brunch dish that will satisfy that need for fast food.
Servings Prep Time
1 Person 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 Person 5 minutes
Cook Time
10 minutes
French Toast (Eggy Bread)
Delicious, simple breakfast/brunch dish that will satisfy that need for fast food.
Servings Prep Time
1 Person 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 Person 5 minutes
Cook Time
10 minutes
Ingredients
Servings: Person
Instructions
  1. Crack the eggs into a large bowl, add the milk and whisk to break up the yolks and combining the mixture together.
  2. Add some salt and pepper if using.
  3. Put a frying pan onto a medium heat and add a little vegetable oil, to just cover the bottom of the frying pan.
  4. Take a slice of bread and dip it into the egg mixture (make sure you flip the bread over and the bread is completely covered with the egg mixture).
  5. Transfer the bread to the frying pan and cook until the egg is cooked. Flipping as required.
  6. Transfer the cooked slices to a plate and continue cooking the slices until all the egg is used.
  7. I prefer to sprinkle my French toast with a little salt.
Recipe Notes

I prefer to enjoy my French toast with salt, but others prefer to enjoy with some sweetness, enjoy this with your preference, syrup, honey or icing sugar.

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Posted in Brunch, Cinnamon & Benzoate Free, Vegetarian Tagged with: , , ,

Doughnut balls
August 6th, 2015 by Lesley

You know how it is some days you just have a craving for something sweet.

I was doing my usual thing, first thing in the morning, looking through the various emails and facebook links to my many groups that I follow. The very thing popped up that just ticked all the voxes I was looking for…… So they just had to be made.

The recipe for Easy Homemade Doughnut Holes, was on the site for JustaTaste the thing about it was that it claims to give you the best doughnut holes but without the yeast….. quick doughnuts, well now that was something that needed to be tested.

Doughnut balls

 

 

 

 

 

 

 

I had some guests for breakfast, therefore, I could make them without having to eat them all by myself, which is a very real possibility.

I hear you say, ‘well just make half of the recipe’, unfortunately/fortunately that is not possible as there is only 1 egg in the recipe and of course you can’t really cut the egg in half.

Of course you need to test them and have another ‘just to test them’.

They really did just fit the bill of that craving for something sweet and tasty.

The recipe produced about 24 doughnut balls, (2 bites) I decided to do a mix of sugared and glazed, just to see what was best.

They were delicious and no yeast, so no waiting, just mix all the dry ingredients together, then the wet add the butter and voila… scoop out the batter into balls and drop them into the hot oil, wait until they are golden brown and delicious doughnut balls (holes), just what is needed.

(I didn’t get a chance to take any pictures while I was making this recipe, so I will just have to make it again so I can take the pictures…….. this is going to be such a hardship ….. haha, once I have done so, I will of course add the pictures to this post)

Doughnut balls
Delicious golden doughnut balls, ideal for any table, breakfast, lunch, brunch and tea time treat.
Servings Prep Time
6 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
5 minutes
Doughnut balls
Delicious golden doughnut balls, ideal for any table, breakfast, lunch, brunch and tea time treat.
Servings Prep Time
6 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
5 minutes
Ingredients
Doughnut balls
Glaze
Servings: people
Instructions
Doughnut Balls
  1. Heat the vegetable oil to 220c.
  1. In a large bowl, add all the dry ingredients, (flour, castor sugar, baking powder), mix them together to ensure they are combined.
  2. Measure the milk into a jug and add the egg, mix well together and then add to the bowl with the dry ingredients. Mix them well together, but do not over mix.
  3. Add the melted butter and mix again.
  4. Using a small ice cream scoop or 2 dessert spoons, take balls of the batter and carefully drop them into the hot batter.
  5. Allow the balls to cook on one side for 2-3 minutes until golden and then roll over and cook the other side until golden. (I found the the balls rolled over as they were cooked)
  6. When the balls are cooked remove them to a plate with kitchen paper to drain the balls.
  7. You can roll the balls in castor sugar, place some castor sugar into a bowl and roll the balls in the sugar or cover in a milk glaze (see below).
Glaze
  1. Add the icing sugar to a bowl, add the vanilla essence and then gradually add the milk until you have a pouring glaze.
Recipe Notes

If by chance you don't eat all of the doughnut balls at one sitting, they do keep well for 24 hours.

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Posted in Cakes & Fancies, Sweet treats, Vegetarian Tagged with: ,

baked eggs
June 7th, 2015 by Lesley

Well this is one of those dishes that I have been playing around with in my mind for a little while now.

Today was the ‘day’ that I pulled it all together and it just it the spot.

The weather is hot again today, the sun is blazing and it just feels like we are off on holiday somewhere.

baked eggs

 

 

 

 

 

 

 

My hubby went off shopping for me this morning and when he came back he was more than ready for his lunch, so I pulled this all together in about 30 minutes, and if you make the sauce ahead, then it really is a meal that can be made in 15 minutes.

I made a thick tomato sauce, starting with onions, mushrooms, garlic and diced chorizo sausage I fried them all of in a pot and then added some tomato puree, its what I had in the larder. Once it was all bubbling away, I removed a couple of ladles into a small Le Creuset frying pan, I made a couple of little dents in the mixture and cracked the eggs into the spaces, then I topped them with a little grated cheese, I used cheddar, but feel free to add your favourite cheese, Parmesan is also great in this dish.

I then popped a pot lid on top of the frying pan and left it there for approximately 5 minutes, but just long enough to firm up the egg white but leaving the yolk nice and soft**. These little frying pans are great to take to the table too, I placed a napkin on to the plate and then placed the pan on top. Be careful as the frying pan will be very hot.

** Remember the egg yolk will continue to cook when you remove it from the heat, so serve as soon as it is ready, if you prefer a soft yolk.

 

Eggs in Tomato sauce (Oeufs Cocotte)
Delicious 'baked eggs' in a rich tomato sauce, ideal for any breakfast or brunch. Add you favourite sausage or bacon or leave out for a vegetarian dish.
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Eggs in Tomato sauce (Oeufs Cocotte)
Delicious 'baked eggs' in a rich tomato sauce, ideal for any breakfast or brunch. Add you favourite sausage or bacon or leave out for a vegetarian dish.
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Heat a little butter in a pot
  2. Add the chopped onion and cook for 5 minutes until softened, add the garlic and cook for 1 minute.
  3. Add the sliced mushrooms and cook for another 5 minutes.
  4. Add the chorizo (if using) and cook for 5 minutes until they start to release the oils.
  5. Add the tomato puree and continue cooking until the sauce is bubbling. (5 minutes)
  6. Use a small frying pan for each serving, big enough to hold the sauce and 2 eggs. Ladle some of the sauce into a small frying pan and allow it to come back to the boil, make a dent in the sauce with the back of a spoon and crack an egg into the well. Continue with the other egg.
  7. Season the eggs with a little salt and pepper.
  8. Sprinkle the top with a little grated cheese.
  9. Cover the pan with a lid and cook until the eggs are cooked to your liking. (I prefer a soft yolk, I cooked for 3-4 minutes, until the egg white was cooked and the yolk still soft.)
  10. Remove the frying pan from the heat and transfer to a plate. Cut some crusty bread and use to soak up the to sauce and egg yolk.
Recipe Notes

The egg yolk will continue cooking, serve right away if you like a soft yolk.

Leave out the chorizo and you have a vegetarian dish.

Change the chorizo sausage for your favourite sausage.

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Posted in Brunch, Vegetarian Tagged with: , , , , ,