Posts Tagged ‘French Toast’

I was going to be away from home for a week and I needed to make sure there was nothing left in the fridge that would turn before I got back. I didn’t want to have to face the prospect of arriving from holiday to find I had a smelly fridge that needed cleaning out.

There are times when foraging in the fridge doesn’t give you major ingredients to work with. Here you’ve got to be creative and inventive needing a little something extra (herbs and spices) to help your ingredients shine like the stars they were in your shopping basket.

I want to create delicious meals that don’t taste like second best.

My fridge-foraging session turned up: summer berries, bananas, bread, eggs, cheese, milk and pepperoni. Not much to make a meal with but with a little ingenuity these items created three fantastic dishes that will make it into my regular meal choices.

Eggy Bread with Summer BerriesEggy bread breakfast with summer berries

Use any bread that needs using up, I know a brioche style slice would be the most decadent and that using croissants would be just as great but I had my slightly stale multigrain loaf with seeds that always gets a space in my weekly shopping basket.
Beat the egg with milk and a dash of vanilla bean paste. Next add your chosen slices to the mixture and leave to one side so that the mixture absorbs the eggy-milky liquid. Add butter to a hot frying pan. Turn the bread slices over and leave to soak more of the liquid on the other side. Then drain the excess liquid and add your eggy bread to the hot butter – do not be tempted to push the bread around, leave it and only turn once the bottom is golden brown. Fry on both sides until slightly souffléd and golden, drain on kitchen paper. I served mine with the summer berries I had knocking around in the fridge but would have been equally delicious with cinnamon and honey (Gibraltarian torija-style).

Pasta lunch with garlic, chillies, pepperoni and Parmesan pepperoni pasta
Cut the pepperoni and fry in olive oil. Once the pepperoni has released its paprika spice and colour add the garlic and chillies and fry for a few minutes. Add your boiled pasta of choice and toss everything together until your pasta is slicked in paprika-oil. Add fresh basil and grate Parmesan over.

Banana bread muffins

A very easy recipe that doubles easily should you need to create a larger batch.  I usually make this as a loaf which will need a greater cooking time than muffins.  NB: this makes a very liquid batter.

Ingredients

2 cups Plain Flour1 tspn Bicarbonate of Soda

½ tspn salt

1 cup Sugar

(1 ½ cups dried fruit optional)

½ cup Vegetable Oil2 Eggs

4 Ripe Bananas (over ripe bananas are ideal!)

1/3 cup Milk

1 tspn Lemon Juice

01a07142630b17b9a6727780a6678ecd8a643dbea81st: Place all the ingredients in a mixing bowl.

2nd: Mix all the ingredients together.

3rd: Bake in a well greased loaf tin (or muffin cases) at 180°C for 60-70mins for the loaf or 40mins for the muffins.

 

None of these are difficult to make nor do they need an excessive amount of ingredients to make them a meal.  I packed my suitcase whilst the banana bread muffins were in the oven so there was a warm treat waiting for me when I finished.  AND when making a cake batter you’re always going to need flour, sugar, eggs and either butter or oil and any other additions; chocolate, fruit, a filling/cream/ butter icing, the list can go on – so as far as a tea cake goes these were quite simple to put together.

From now on, before I go on my weekly shop let alone on holiday, I’ll be checking to see what I can put together from the ingredients left in my fridge as I often throw out ingredients that just need a little imagination or reinvention to become a delicious snack, treat or meal.

Of all the places I have travelled to, New York aka New Yoik, is still one of my favourite destinations.  Having been there on three seperate occasions with three different groups of people, I can encouragingly recommend this place to everyone.  Other than the typical tourist attractions statue of liberty, times square, central park, etc which I will gladly visit again, it is the food that stays with me the most!

But what actually is American food?  Historically, as Europeans gradually colonised the Americas they took with them ingredients and cooking styles from their native lands.  These influences continued expanding proportionally with the influx of immigrants from many foreign nations.  It is this influx that has developed a rich diversity in food preparation throughout the country.

As these immigrants passed through Ellis Island, many of them settled in New York City.  Creating a melting pot of cultures, race and food.

On my second visit to NYC we stayed at the Beekman Tower Hotel, near the United Nations building.  Opposite our hotel there was a cafe – I think it was called Union Cafe – which severed food all day from 6am to 11pm (I may be exaggerating).  My NY breakfast of choice was french toast with maple syrup fried bacon and eggs, sunny side up 🙂

What can I say?  If you don’t want to have to keep stopping for mid-morning snacks delaying your itinerary to your next tourist queue this is the sort of breakfast you are going to want, no, correction, need!

But this food obsession does not just stop at breakfast.  From a city that boasts ~23, 500 active restaurants (figure taken from nycgo.com) there is food for all pockets and tastes.

This figure also incorporates food stands selling the quintessential hot dog with relish, burger stands and the other New York City staple, the pretzel.

When you first buy a pretzel you welcome its warmth and bready smell.  Holding it in your hands you feel victorious that you have found the answer to keeping warm in New York in Winter – but when you take your first bite you realise you should have asked the guy for relish!  It is too dry therefore hard.  However, for me, it is the rock salt that covers it that makes it an unpleasant experience.  Each bite you take makes you wonder whether your fillings are being hacked out of your teeth!  Not content with this the first time (or wondering whether I was sold a dodgy pretzel), I have then bought pretzels on my other two visits to NYC and found the same unpleasant, salty experience.

Actually make a point of adding relish to anything you buy from a food stand/hot dog cart/burger stand/pretzel stand as generally the sweet relish masks the taste of what you are consuming!

NYC does sweet very well.  Not only is it a mecca for cupcakes and muffins which are amazing.  Stop in any deli and get a coffee (cu-o-ffy) and a slice of cheesecake that lifts you spiritually as well as providing much needed respite from walking the streets of Manhattan.  And it was with this uplifting memory of NYC and those indulgent if not calorific breakfasts that I made American Style Pancackes for my Saturday breakfast!

American Style Pancakes

1st: Mix plain flour, milk, melted butter, eggs, bicarbonate of soda, sugar and salt in an electric foodmixer until everything is mixed well.

2nd: Pour the mixture into a jug as they are easier to pour onto the pan than spooning them out.

3rd: Cook on both sides.

4th: Serve with maple syrup like a waterfall, cascading over its sides!!

YUMMERS!!