Cinnamon French Toast with Rich Dark Cherry Yogurt Recipe🍞

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.


Jo

https://glenisk.com/recipes/cinnamon-french-toast-with-dark-cherry-yogurt

Peach Melba Smoothie Recipe🍑

This fresh, sweet smoothie serves 2 and it turned out delicious (:

ingredients

  • 410g can peach halves
  • 100g frozen raspberry, plus a few for garnish
  • 100ml orange juice
  • 150ml fresh custard

method

  • Drain and rinse peaches and place in a place in a blender with raspberries.
  • Add orange juice and fresh custard and whizz together.

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https://www.bbcgoodfood.com/recipes/peach-melba-smoothie

Cranberry & Raspberry Smoothie Recipe

ingredients

  • 200ml cranberry juice
  • 175g frozen raspberries, defrosted
  • 100ml milk
  • 200ml natural yoghurt
  • 1 tbsp caster sugar

method

Place all the ingredients into a blender and pulse until smooth. Pour into glasses.

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jo

https://www.bbcgoodfood.com/recipes/cranberry-raspberry-smoothie

White Chocolate and Raspberry Traybake🍰

I was looking forward to trying this recipe as raspberries and white chocolate are a great combination. This traybake goes well with some freshly whipped cream and a nice cup of tea☺️

ingredients

  • 200g Butter softened
  • 200g Caster sugar
  • 200g Self-Raising Flour
  • 4 eggs
  • 50g Ground Almonds
  • 1 portion icing sugar for dusting
  • 150g Raspberries
  • 1tsp Vanilla extract
  • 100g White chocolate

method

  • Preheat the oven to 180° C/gas mark 4. Grease a 28cm x 18cm rectangular tray with butter and line with non-stick baking paper.
  • Cream the butter and sugar in a mixing bowl until well combined and pale in colour, then mix in the eggs and vanilla extract. It will look a bit scrambled, but the flour will sort that out.
  • Sift the flour and salt into the bowl and mix to combine, then stir in the ground almonds.
  • Chop the white chocolate into chunks.
  • Mix in the fruit and chocolate chunks, then pour the batter into the tray.
  • Bake for 45 minutes, until golden and a skewer comes out clean.
  • Cool in the tin.
  • Dust with icing sugar, then cut into squares.


jo

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https://supervalu.ie/real-food/recipes/white-chocolate-and-raspberry-traybake

Coconut Buns Recipe🥥

This recipe is by Odlums and is quick and easy to make. These coconut buns make a brilliant snack or dessert.

Ingredients

  • 225g/8oz Cream Plain Flour
  • Pinch of salt
  • 1 teaspoon Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Golden Caster Sugar
  • 50g/2oz Desiccated Coconut
  • 1 egg, beaten
  • 150ml/¼pt milk

To decorate:

  • Raspberry Jam
  • Desiccated Coconut (I used more than what is pictured)

method

  • Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  • Sieve the flour, salt and baking powder into a bowl.
  • Rub in the butter or margarine until mixture resembles breadcrumbs. Add the sugar and coconut and mix well.
  • Mix to a fairly stiff consistency with the egg and milk.
  • Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  • Brush the top with jam and dip in the extra coconut.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/coconut-buns/

Raspberry, Chocolate and Hazelnut Éclairs Recipe🍩

This is a SuperValu recipe and serves 12 people.

ingredients

  • 125ml Boiling Water
  • 3 Eggs
  • 75g Plain Flour
  • 50g Unsalted Butter
  • For the filling:
  • 225ml Fresh Cream
  • 125g Nutella
  • For the topping:
  • 36 Fresh Raspberries
  • 25g Hazelnuts
  • Pink Food Colouring
  • 125g SuperValu Icing Sugar
  • 4 tsp Water

Method

  • Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
  • Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
  • Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
  • Beat the eggs in a small bowl.
  • Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
  • Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
  • Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
  • Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
  • Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
  • To prepare the topping, sift the icing sugar into a small bowl.
  • Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
  • Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
  • Arrange on serving plates, a platter or cake stand and serve at once.

Fam feedback:

Rating: 4 out of 5.

Jo

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June, 2020