It's that time again!! Since last weeks was such a success (not) I have TWO recipes for you this week! One for Easter breakfast and one for a weeknight quick dinner.
BANANA AND BLUEBERRY FRENCH TOAST
Use any fruit you like along with the banana, frozen if not in season.
Use any fruit you like along with the banana, frozen if not in season.
Get 2 slices of white bread and butter thinly on both sides. Toss fruit combo in a little honey or sugar to sweeten a bit. Add in some mashed banana to hold it all together.
Beat a couple of eggs in a bowl with a couple of tablespoons of sugar, then dip both slices of bread in the sweet egg mixture so it is egged on both sides. Let the excess drip off then smear the fruit mix on one slice, leaving a slight space around the edges of the bread. Put the other slice on top and press down. The egg will help the fruit to stick. Fry in a little butter in a medium hot pan on both sides, pushing down so the fruit is pressed into the bread. Once the bread is golden and slightly crisp, dust with sugar and serve with a dollop of creme fraiche, or whipped cream and any remaining fruit mixture spooned over.
Beat a couple of eggs in a bowl with a couple of tablespoons of sugar, then dip both slices of bread in the sweet egg mixture so it is egged on both sides. Let the excess drip off then smear the fruit mix on one slice, leaving a slight space around the edges of the bread. Put the other slice on top and press down. The egg will help the fruit to stick. Fry in a little butter in a medium hot pan on both sides, pushing down so the fruit is pressed into the bread. Once the bread is golden and slightly crisp, dust with sugar and serve with a dollop of creme fraiche, or whipped cream and any remaining fruit mixture spooned over.
BEEF WITH BOK CHOY, MUSHROOMS AND NOODLES
As always I will be omitting the mushrooms. This recipe should take less than 20 minutes to make.
As always I will be omitting the mushrooms. This recipe should take less than 20 minutes to make.
4 ounces thin rice vermicelli noodles
4 ounces beef sirloin
olive oil
1 teaspoon ground cumin
sea salt
1/2 red onion, thinly sliced
thumb sized piece of fresh ginger, peeled and thinly sliced
1 fresh red chili, de-seeded and thinly sliced
small handful of shiitake and oyster mushrooms, cleaned and torn up
1 cup chicken stock
1 bok choy, quartered
4 ounces beef sirloin
olive oil
1 teaspoon ground cumin
sea salt
1/2 red onion, thinly sliced
thumb sized piece of fresh ginger, peeled and thinly sliced
1 fresh red chili, de-seeded and thinly sliced
small handful of shiitake and oyster mushrooms, cleaned and torn up
1 cup chicken stock
1 bok choy, quartered
Boil some water in the kettle and soak the noodles in the boiling water according to package directions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a pinch of salt and rub all over. Place in a really hot frying pan and sear on all sides. Add the onion, ginger and chili and cook for a couple of minutes, then add the mushrooms, stock and bok choy. Drain the noodles and add them to the pan. Stir around, and correct the seasonings. Slice up the beef and serve the noodles and bok choy in a big bowl, with the beef slices on top. Pour the broth over from the pan.
1 comments:
Our Easter breakkie was SO good!! Suds topped his with some Maple syrup, but it wsan't needed. I would just eat them straight outta the pan!! The only real change we made was to add some cream to the egg mixture, because we had some left over from the last recipe (Chicken Marsala) and becasue as Suds said, "we always use milk for French Toast"
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