I have never made French Toast before so I was looking forward to trying this delicious recipe by Glenisk. The French Toast is served with Glenisk Organic Greek Style Rich Dark Cherry Yogurt. This recipe turned out great and I would definitely make this French Toast again for a treat.
1-2 tsp Cinnamon 4 Medium eggs 1 tbsp Vanilla Essence 8 Slices Whole meal/brioche or sourdough bread 2 tbsp Oil 200g Glenisk Organic Greek Style Rich Dark Cherry Yogurt
Garnish (optional) Fresh fruit and icing sugar
Crack the eggs into a bowl and whisk, add vanilla essence and combine. Place a pan on medium heat. Drizzle with oil.
Pick the bread up with a fork and dip back and front in egg mixture, do this one at a time.
Transfer the egg dipped pieces of bread to the preheated pan and fry for a minute on either side until golden and the egg mixture is cooked.
Sprinkle French toasts with cinnamon and icing sugar and serve with Dark Cherry Yogurt and fresh fruit.
Disclaimer: not a vegan. This recipe by The Happy Pear serves 1. Ingredients can be varied according to your preferences, (vegan) cheese may also be used. Black beans may be used instead of red kidney beans.
For the ‘Meat’
1 tbsp olive oil
2 cloves garlic
1/2 a red chilli
100g oyster or button mushrooms
4 tbsp tamari
1 tin red kidney beans (drained and rinsed)
1 yellow pepper
For the Salsa
1 red onion
A handful of cherry tomatoes
Juice of one lime
A ripe avocado
1/2 tsp ground cumin
vegan nacho cheese (optional)
Roughly chop mushrooms as well as some red and yellow peppers.
Add mushrooms to the pan, along with the tamrai.
Add your beans to the pan and mix.
Add peppers to the pan, mix and fry for another 2 minutes.
To make your salsa, chop your red onion, halve your cherry tomatoes and, after removing the skin and core, slice your avocado. Add these to a bowl along with the rest of the ingredients for your salsa, and mash with a fork.
This was my first time to ever buy passion fruit so I had to look up how it is eaten. To eat a passion fruit raw, it is cut in half and a spoon is used to remove the pulp and seeds. The pulp and seeds are edible, the rind is not. Smoothies taste better slightly chilled, so always add a handful of ice to the mix.
1 large ripe mango, peeled and cut into pieces
2 passion fruit, flesh scooped out
1 orange, peeled and cut into pieces
2 bananas, peeled and cut into pieces
Put the fruit in a blender and top up with 150ml water and a handful of ice. Whizz for about 1 minute until smooth, then pour into glasses and serve. This recipe serves 2.
Have you ever been grocery shopping and wondered what do I need to make my next smoothie? Well I have, so I composed a list of possible ingredients you may want to buy on your next shopping trip below✨🛒
This recipe is by Nigella Lawson and makes 24. 🥜Nut free
For the cupcakes
250g plain flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100g soft unsalted butter
200g caster sugar
1 heaped tablespoon red food colouring
2 tsp vanilla extract
2 large eggs
For the icing
500g icing sugar
125g cream cheese
125g soft unsalted butter
Chocolate sprinkles for decoration
Preheat the oven to 170° C and line two muffin tins with paper cases.
Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
Cream the butter and sugar, beating well.
Beat in all of the food colouring and the vanilla extract.
Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
Finally, beat in the buttermilk.
Divide the batter between the buncases and bake in the oven for about 20 minutes.
Leave them to cool and do not ice until they are completely cooled. Make the icing in the meantime
Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter. Process to make a smooth icing. Ice each cupcake using a teaspoon or small spatula and decorate with chocolate sprinkles.