Tag Archives: breakfast

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French toast 3 ways

Photos by Gary Corbett

“You can’t beat French toast for an indulgent breakfast, brunch or even dessert. I’ll be making this with my nieces on a Facebook live this Mother’s Day. I’ve given you three recipes to choose from but you can get your creative juices going with many different culinary alternatives. I’ve also given a vegan alternative for the custard and you can use a non-dairy spread instead of butter. Enjoy!” 

Ingredients for egg custard

  • 3 eggs
  • 1/4 cup sugar
  • 1/3 cup cream
  • 1/3 cup milk
Ingredients for vegan custard
  • 1 cup non-dairy milk
  • 1/4 cup sugar
  • 2 tablespoons flaxseed meal
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Version 1 – with mixed berries
  • Thick cut fruit toast
  • Mixed berries
  • Maple syrup
  • Thick cream or coconut yoghurt
Method
  1. Put berries in a container and pour over some maple syrup. Set aside.
  2. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  3. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  4. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  5. Place on a plate, top with a dollop of cream or coconut yoghurt, some berries and a drizzle of maple syrup.
Version 2 – with coconut bananas

  • Thick cut fruit toast
  • Bananas
  • Desiccated coconut
  • Thick cream or coconut yoghurt
  • Toasted almonds
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Cut your bananas in half then slice them lengthwise so you get a flat side.
  3. Put some coconut on a flat plate. Dip the flat side of the banana in the custard then place in the coconut.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. Place the banana flat side down in the frying pan and cook until the coconut has gone golden. Remove and set aside.
  6. Clean the pan of coconut then put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  7. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  8. Place on a plate, top with a dollop of cream or coconut yoghurt, the coconut bananas, some toasted almonds and a drizzle of maple syrup.
Version 3 – with figs and spiced yoghurt
  • Thick cut fruit toast
  • Fresh figs
  • 1 cup yoghurt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon nutmeg
  • Toasted almonds
  • Honey
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Put yoghurt and spices in a bowl and mix together.
  3. Cut your figs into quarters.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  6. Place on a plate, top with a dollop of spiced yoghurt ,fresh figs, some toasted almonds and a drizzle of honey.

 

 


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Corn, cheese and herb muffins

Photo by Gary Corbett

“These corn, cheese and herb muffins were one of the earliest things I remember baking (once I left home).  They’re incredibly moorish and fabulous warmed up with a bit of butter.  They also freeze really well so you can throw one in your bag straight from the freezer for morning tea. You can use whatever fresh or dried herbs you have to hand, so I used a combination of sage and parsley.  Good luck eating only one! Enjoy!”

You can find the video on my Musical Menus YouTube page.

https://youtu.be/2UQ4ptY6oMw

Ingredients

  • 200g creamed corn
  • 200g buttermilk
  • 60g melted butter
  • 2 eggs
  • 300g frozen, tinned or fresh corn kernels
  • 75g grated cheddar
  • 75g grated parmesan cheese
  • 1/4 cup chopped herbs (I used sage and parsley)
  • 300g self raising flour
  • 2 tsp salt
  • Extra parmesan for topping

Method

  1. Heat your oven to 180 celsius.
  2.  In a food processor, whisk the creamed corn, buttermilk, melted butter and eggs together.
  3. In another bowl mix the corn kernels, cheeses, herbs and flour until combined.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. Spray a silicon muffin pan (or use cupcake liners) and spoon a heaped tablespoon of mixture into each cup.
  6. Sprinkle each muffin with a bit of parmesan cheese.
  7. Bake for 35 minutes or until a skewer comes out clean.
  8. Allow to cool and then devour!