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!


White Christmas ice-cream, shortbread biscuits and fresh berries

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

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.