A quick search will present you with a variety of ways for making French toast. Some recipes call for using cinnamon or sugar; others opt for the savoury approach and include the use of salt. I opted for a very simple recipe with 2 eggs, half a cup of milk and a small dash of vanilla essence. Do go slow on the vanilla essence as it has a potent taste that can be overpowering.
Apologies for the use of generic bread – ideally the bread should be a little bit dry (dry overnight) to be able to absorb more of your mixture before placing in the pan.
The French seem to love a bit of fat in their cooking – so use some butter to fry your bread on each side until it starts to brown and the mixture is cooked.
The taste is slightly sweet so you can serve this either for breakfast or as a side dish to almost anything. Believe it or not, I had mine with salmon and a slice of Pepato cheese. It was a very unusual combination!
You will need:
- 2 tubs of cream cheese
- about 50 g of stilton (more or less, depending on how strong you’d like the flavour to be)
- 2 handfuls of rocket / rucola with the thicker stems removed
I prefer to remove the stems from the rucola to avoid having a bitter taste; you will find that the rucola actually takes the edge off the strong taste of the stilton, so despite both the ingredients having strong flavours you will end up with a more subtle end result.
You can serve this with plain crackers or nachos or else on toasted bread like this:
Or perhaps use the mixture to fill ravioli… mmmm…
What is it about rucola that makes any slice of toasted bread taste more.. posh?
I made this with a generous helping of cholesterol-lowering butter, prosciutto crudo and fresh rucola. Accompanied by milky coffee. Yes, a good start to my day!
We made this Chilli con Carne to go with Nachos when we had some friends over, however you can make a meal out of it by eating it with rice, or in a wrap or fajita. You will need:
1 medium onion, chopped
1 clove of garlic, chopped
400g minced beef
1 can chopped tomatoes
1/2 can red kidney beans
1 level teaspoon each of: ground cumin, paprika. oregano, chilli powder, sugar
pinch of rock salt
splash of red wine
2 small chilli peppers
Put the onion, garlic, cumin, paprika, oregano, chilli powder and chilli peppers in a pan with a teaspoon of oil. Fry until the onions soften.
When the onions start to stick to the pan, add the splash of red wine and continue cooking until it is almost dry again.
Next, add the minced meat. Fry this, stirring continuously. The meat will form clumps which will then break up again once it is cooked.
The last step is to add the tomatoes, kidney beans, sugar and salt. Cover the pan and leave it simmer on a low heat. 30 minutes will do, but the longer you leave it, the better it will taste! Stir occasionally and make sure the mixture doesn’t dry out. If it does start to dry, add a little water or stock, or take it off the heat and serve. If you need to serve and it is still too moist, uncover and turn the heat up a little for a few minutes.
You will need:
- Fresh gorgeously ripe summer tomatoes or tomato concentrate
- Fresh bread with a hard crust
- Extra virgin olive oil
- Pickled vegetables (gardiniera)
- A can of tuna fish
- Balsamic glaze
- salt and pepper
Optional : green peppers, olives, onions or pickled onions, garlic
Pack it up and go to the beach! Summer’s here!!
A gorgeous picture that makes me drool – yes folks, it is officially the season for the freshest juiciest ingredients. This recipe was inspired by my lovely friend Davinia, who brought something very similar along with her one night. We devoured it entirely with fresh bread. Alarmingly moreish – you’ve been warned.
Slice / cut up the following:
- 1 onion
- several mozzarella balls
- cherry or regular tomatoes (remove the seeds)
- a handful of olives
- 2 tablespoons capers
And any other fresh vegetables or herbs of your choice such as green peppers or basil.
Next mix in olive oil and balsamic vinegar (or glaze). Make sure to taste it to check that the proportions are right. Serve with fresh bread or as a side salad.
Ah! The sandwich.. the world would be so different without it! Since this blog is about food – discovering, making and enjoying it – I think it’s high time that we give some importance to sandwich ideas.. of which there are many. We all love to have a sandwich every now and then, despite the ‘bad reputation’ that bread is suffering at the moment. Yes.. those ‘evil’ carbs are not so popular at the moment. And yet the sandwich lives on, always present, always forgiving current trends.
For this sandwich idea you will need:
- hard-boiled eggs (1 for 2 sandwiches)
- cheese of your choice
- butter for spreading
Making boiled eggs:
Immerse the eggs into water so that they are completely or almost completely submerged. To prevent the shell from cracking, bring the eggs out of the fridge a short while before using, so that they warm up to room temperature. Let the water boil. The time they need depends a lot on the size of the eggs, most eggs will be hard boiled after 8-10 minutes. If you count from when the water has started to boil, small eggs will be hard-boiled after 3-5 minutes.
Once you have switched off the heat the egg will keep cooking a little bit extra in its shell. If you need to use it immediately, run it under cold water for a few minutes as this will shrink the egg slightly and so facilitate peeling.
Cut the egg in half and mash a half into your slice of bread. Spread some butter on the other half and layer your other ingredients in between the two slices.
Oh sandwich, my sandwich…