French toast with maple syrup and bacon

French toast with bacon (1 of 1)

(serves 4 for breakfast)

4 thick slices bread
2 eggs
1 cup milk
4 rashers bacon
1 tablespoon butter
4 tablespoons maple syrup

Whisk the egg and the milk and season with a little salt and pepper. Heat the flat grill plate of the BBQ to a low heat. Spray with oil, in the hottest part of the BBQ put the bacon. Dip each piece of bread in the egg mix, put a small lump of the butter in the cooler sections of the BBQ and the bread on top. Cook the bread for about two minutes on each side until golden brown. Cook the bacon until crispy. Serve with the maple syrup.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

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White Christmas ice-cream, shortbread biscuits and fresh berries

dessert
Ice-cream
2 tablespoons glace cherries
2 tablespoons dried apricots
2 tablespoons desiccated coconut
1 cup rice bubbles
2 tablespoons sultanas
500 grams vanilla ice-cream

2 punnets fresh berries

Shortbread
This will make extra biscuits but it would be a bit difficult to make a smaller batch.
125 grams butter
½ cup icing sugar
½ teaspoon vanilla essence
1 cup plain flour
1/4 cup corn flour

To make the shortbread: turn the oven on to 150 C. In a bowl beat the butter, sugar and vanilla until creamy, mix in plain and corn flours and knead on a floured board until smooth. Roll out and cut out star shapes. Refrigerate until firm and bake for about 30 minutes or until golden and firm to touch.

To make the ice-cream mix all ingredients together and put back in the freezer to reset

Serve the ice cream and the biscuits in a tower with the fresh berries.

Oysters natural with a lemon and parsley vinaigrette

oyster
2 dozen natural oysters

Vinaigrette
2 tablespoons parsley
1 table spoon oil
1 teaspoon white wine vinegar
Zest and juice of one lemon

To make the vinaigrette: finely chop the parsley and mix it with the oil, juice and vinegar. Serve the vinaigrette as a dipping sauce for the oysters.

Quail roasted with bacon and tarragon with garlic roast pink eyes and green beans

Quail roasted with bacon and tarragon with garlic roast pink eyes and green beans

4 partially boned quail
4 rashers bacon
1 table spoon olive oil
6 cloves garlic
1 red onion
8 small pinkeye’s
4 long sprigs tarragon
2 tsp butter
Salt and pepper

To prepare the quail rub both sides with butter, and season with a sprinkle of salt and pepper, wrap the quail up in bacon with the tarragon between the skin of the quail and the bacon.
Peel the garlic, leave whole, peel and cut the onion into large wedges, and place these on the base of a heavy base baking tray with the olive oil and the scrubbed pinkeye’s. Trim both ends of the green beans.
Bake for about 35 minutes. Add the green beans after about 30 minutes for the last 5 minutes

quail

Fresh summer fruits and vanilla panna cotta

panna cotta

500 ml cream

40 gram sugar

½ Tablespoon gelatin

2 vanilla beans

2 punnets summer fruits

Split the vanilla beans and put into a pot with 250 ml of the cream and the sugar. Bring to a gentle boil until the sugar has dissolved and remove from the heat to infuse, while this cream mix is still warm, dissolve the gelatin in a little boiling water and mix through. Strain and refrigerate until starting to set, but not fully set.

Whip extra cream and whisk through other cream mix and refrigerate until fully set.

Serve with fresh berries, or berries drizzled in Cointreau