Sumptuous (dairy-free) French toast!
- 1 small loaf of unsliced, white and fluffy bread
- 1 tablespoon of caster sugar
- 1 small punnet of strawberries
- Icing sugar for dusting
- 2 eggs
- Nuttelex (or butter substitute)
- Almond or soy milk (about 1 tablespoon)
- 1 teaspoon of cinnamon
- Maple syrup.
*makes four slices
- Whisk eggs in a large bowl. Add a dash of milk (around a tablespoon), caster sugar and cinnamon. Whisk again.
- Slice fat slices of bread (around an inch thick) and husk strawberries.
- Heat a giant knob of nuttelex in a pan. Dip the bread into the mixture so its fully covered in the egg mixture and place onto the pan.
- Cook for around 3-4 minute on each side until slightly browned.
- Serve on plates, heaped with strawberries. Dust with icing sugar and drizzle with maple syrup. Yum!
Make work colleagues jealous with these delicious raspberry muffins 🙂
This recipe is for apple and raspberry muffins, but once you master this basic recipe, you can substitute the fruit for all kinds of yummy things (makes approx 12).
- 3 cups of plain flour
- 1 tablespoon of cinnamon
- 1 teaspoon of baking powder
- A pinch of salt
- 1 1/4 cups of vegetable oil
- 3 eggs
- 2 cups of sugar
- 1 1/2 cups of stewed apple
- 1/2 cup of raspberries
- Butter or butter substitute for greasing
- Peel and core some ripe, red apples and cut into quarters. Put into a pot of boiling water with half a cup of sugar and 4-6 cloves. Simmer for 10-15 minutes until the fruit it very soft but doesn’t fall apart. Strain and put the apples into a bowl to cool. Chop them into small chunks. Chop raspberries too.
- Pre-heat oven to 200 degrees celsius and grease two muffin trays with Nuttelex or butter.
- In a large bowl, mix the flour, cinnamon, baking powder and salt. In another bowl beat the eggs and then add the oil and sugar. When combined, stir into the dry mixture.
- Gently fold in the apple and raspberries so they don’t break up too much. Then spoon the mixture into the muffin trays.
- Bake for 25-30 minutes and check they are cooked using a skewer.
- Place on wire racks to cool (otherwise they go soggy) or serve hot straight for the oven with butter.
These muffins will keep for up to a week in an airtight contained. Re-heat in the oven or microwave.
(These muffins are dairy-free, but fear not – the oil makes them really nice and fluffy inside and crunchy on the outside. Yums!)
Cook up a fresh summery, pink-hued meal for family and friends!
We won’t put the recipe for the rockmelon wrapped in prosciutto as we assume you’re all over that…
- Fresh, raw prawns (1/2 kilo will make enough for 4 people)
- 1 packet of fresh linguine
- 2 lemons (1 to serve)
- A bunch of fresh oregano leaves
- 6 large garlic cloves
- Cherry or baby plum tomatoes
- Olive oil
- Salt and pepper
- Bring a large saucepan of water to boil. Add fresh pasta with a pinch of salt and a dash of olive oil.
- Chop garlic, oregano leaves and tomatoes in half or quarters. Grate around three teaspoons of lemon rind.
- Wash raw prawns and put them in a pan on medium heat with olive oil, oregano, lemon rind, tomatoes and garlic and a squeeze of lemon juice.
- Cook for 3 minutes until the tomatoes are bursting and the prawns are cooked through (they will go pink!). Don’t overcook the prawns. If you cook them right and they’re fresh, they will be so crunchy and juicy!
- Drain the pasta when it’s ready, heap with the prawns and juices and serve with a wedge of lemon and freshly ground salt and pepper.
Rosewater Meringues with Raspberry Cream
- 1 egg white to every cup of caster sugar (we used 3 of each)
- Punnet of fresh raspberries
- 1 teaspoon of Rosewater
- Pink food colouring
- 1 squeeze of lemon juice
- Pre-heat oven to around 150 degrees and get some baking trays ready and lined with greaseproof paper.
- Get your electric mixer and clean a bowl you plan to use with lemon juice, using some paper towel (to get rid of any grease).
- Beat eggs with electric mixer until combined, then slowly add the sugar a tiny bit at a time. Add a pinch of salt and a teaspoon of rosewater.
- The meringue mixture is ready when it creates peaks. Once it does use two spoons to scoop out dollops of the meringue onto the baking tray, sized to suit your aesthetic needs and bake for one hour (check to ensure they don’t brown).
- In the meantime, whip a punnet of cream with another a third of a cup of caster sugar until thickened. Add fresh raspberries.
- Serve once the meringues have cooled with a dollop of cream. For a really adorable finish, top with a fluffy tuft of Persian fairy floss!
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