Is there anything better on a lazy Saturday morning than French toast for breakfast? How about French toast that takes a mere five minutes to prepare?
My French toast recipe is simple and easy to make. Serve it with leftover berries or get adventurous with whatever combination of toppings you prefer. Some of my favourites include Nutella and banana, peanut butter and strawberry jam, fresh lemon juice and sugar, cinnamon and maple syrup and vanilla sugar. For those of you who prefer savoury to sweet I’d recommend Marmite with cheddar cheese on top or with a fried egg and a slice or two of bacon (never tried that myself but it sure does smell good).
French toast recipe for two
Four slices of challah
One tablespoon of oil
One teaspoon caster sugar
Sprinkle of cinnamon
Method Slice four thick slices of challah, or any other white bread going spare. Brioche works well as does anything that has turned stale.
In a wide shallow bowl hand whisk two eggs with a teaspoon of sugar and a sprinkle of cinnamon. Soak a slice of challah in the eggy mixture on both sides. Repeat for the last three slices.
Heat one tablespoon of oil on a high heat in a frying pan. I like to use rapeseed oil but it doesn’t matter too much – just stay away from oils with a heavy flavour like olive oil. Carefully place each slice of challah in the pan, turning after two minutes.
When the challah is looking golden brown plate up. Top the French toast with berries and drizzle with honey. Serve warm.
I grew up with eggy bread and only heard it described as French toast when I started to see it appear on breakfast menus. Since then I’ve discovered new ways to make French toast, including Smitten Kitchen’s boozy french toast recipe.
Now don’t go getting confused with the traditional cheesecake, as this London version has no cheese in it and doesn’t resemble traditional cheesecake at all! A traditional London cheesecake recipe has coconut as a main ingredient – pastry, icing sugar and a bit of jam finish it off nicely.
When I was younger my parents would buy me one of these as a treat. They’d walk into town and if I was around they’d bring me back a London cheesecake from Greggs. I remember spending many weekend afternoons curled up reading a great book and tucking into one of these treats.
A few weeks ago I went into a traditional bakery in Crouch End and saw these for sale, which is quite rare. Outside of Greggs I hadn’t seen any for sale for years. I didn’t buy one at the time, convinced I could now make my own. And make my own I did – in under 15 minutes too!
London cheesecake recipe
Ready to roll puff pastry
Cut your ready to roll puff pastry into 12 equal squares
Spread a thin layer of jam across the middle of 6 of them, being careful not to go too close to the edge
Sandwich a jam half and a plain half together, pushing or crimping the edges together so there is no way the jam can get out
Place in a 180c oven for 15-20 mins, and make sure they don’t burn
Remove from oven and place on cooling rack until they are cool (or as long as you can manage)
Mix up a batch of icing sugar, making it rather thick
When cool, dollop icing on the top of each pastry sandwich so it covers the top and sprinkle with dessicated coconut
Make yourself a cup of tea, grab a good book and enjoy
Apologies for the poor image, I need to learn how to take a good photo! It might not look like much, but I promise you this London cheesecake recipe will turn out much better :)
I read the other day that avocado is the only food that you could live off alone. It’s full of essential fats and can be put to use in a surprising number of recipes.
I like my avocados straight up, as guacamole or smeared on toast topped with a poached egg. I’m fairly adventurous in the kitchen but never thought avocado and pasta would work, but after reading a few recipes online I thought it was worth giving a go.
For a deliciously decadent pasta dish try this simple recipe for avocado spaghetti:
Ingredients(for one – double or quadruple up for more) 80g spaghetti 1 avocado 1 clove of garlic Olive oil Black pepper
Boil up your water and place the spaghetti in the pan
While your spaghetti is cooking, peel and remove the stone in the avocado
Place the garlic and avocado in a blender with a glug of olive oil and blend until mostly smooth
Once spaghetti is cooked, drain, reserving a small amount of cooking water
Put the spaghetti back in the pan, place the avocado mix on top and gently mix it in. Add a small amount of cooking water if necessary
Place in bowl and grind some black pepper on top
Enjoy with a glass of chilled white wine or elderflower cordial.
Let me know if you make it and tell me what you think!
An interesting Pinterest Finds for you this week, celebrating the humble jalapeño. I think you will be surprised about how many ways you can use them in food and drink to really give things a kick. For those that shy away from them… don’t. They really enhance flavours and operate quite differently to other spices. They also give you that fabulous heat which I can only otherwise find with Tequila!
Have you ever cooked with jalapeños? What is your favourite way of serving them?
Happy Sunday! The sun finally came back to us in London this week which was lovely. I have been out every single night for the past week and next week is also starting to look pretty full – we are all coming out of hibernation to make the most of the long and warm summer nights!