In recognition of ‘International Pancake Day’ – or Shrove Tuesday
When I was younger and growing up in country Victoria, the biggest thrill of going into the nearest provincial city was eating out. We ate McDonalds once a year (if we were lucky) and at other times, for a posh outing, were allowed to go to the Pancake Parlour. Yes, even then I thought it was a bit kooky, but I just couldn’t get over how delicious pancakes could be.
Now the point of this recipe is show. And why not? After all Shrove Tuesday, or International Pancake Day (for us gluttons) only happens once a year. This is hardly a recipe, more an assembly job. Inspired by the wonderful stacks of pancakes that make eating pancakes such a special thing. Continue reading →
I love Sunday breakfasts and there is nothing better than French toast made with raisin bread. It is a wonderful way to make this dish extra delicious and fruity. I use the really thick raisin bread – it goes all silky and creamy inside. The egg mixture doesn’t need much sugar, as the bread is sweet enough and you need to cook it gently to make sure the egg is cooked all the way through. I find a dollop of mascarpone cream compliments this sweet, fruity French toast perfectly. Continue reading →
63degC egg with parmesan custard and bacon, tomato and maple salsa
There’s a lot been said about 63°C eggs – the perfect egg – a beast to master. I definitely agree with the former, but it’s also not too hard to do at home. There is a lot out there these days on these sous vide, slow-cooked eggs. This link is to a handy chart showing all the stages from 57°C (raw) to 75°C (hard boiled). Basically, for a ‘65°C egg’ the recipe is: 65 g egg cooked for 65 minutes at 65°C. I prefer mine between 62°C and 63°C (and cook them for a bit over an hour). The result is worth the wait. The yolk is a different dimension of creaminess and the white is soft and set. The main difficulty is that cooking them is an exercise in blind faith – you can’t tell if they’re done until you crack one open.
I’m not going to lie to you, this is not a quick and easy meal. But it does time together very well, as you can prepare the custard while the eggs are cooking and you can prepare the balsamic strawberries while the custard is baking, so it all comes together in the end. Balsamic strawberries and bacon might sound odd, but I assure you, the sweetness of the strawberries is cut brilliantly by the balsamic and the salty bacon. Combine this with the slightly spiced and hot parmesan custard topped with the perfectly cooked egg – divine! Continue reading →
I try to resist buying Hot Cross Buns before Easter, I really do. But it gets really difficult at this time of year to maintain that resistance; the weather is getting cooler, and by late March, they have already been on sale in supermarkets for three months. Continue reading →
I like to ride my bike. A lot. I do it because it helps to balance my enjoyment of cakes and desserts. The bonus is I feel excellent and it frees my mind and lets me think. I’m totally addicted to it and if I miss a day, I feel edgy. If I miss two days, I start to feel depressed. I usually ride early in the morning, when it is cool and when there is not much traffic on the road.
The irony is that at 6 am I’m usually hungry and invariably spend a good part of my ride thinking about food, in particular what breakfast of 2000 calories I am going to eat as a reward for burning 1000 calories before breakfast. I’m slavishly addicted to French toast in its many forms and these usually top the list.
As the days start to shorten, this means Summer will soon be over. In a few months as I stare at my bowl of cooked oats, I will start to pine for a fresh and fruity treat like this. To be honest, I eat this for lunch too. I love the contrast of crunchy light cereal with creamy yoghurt and the tart and sweet fruits.
This is hardly a recipe, but the red, blue and white made it look so pretty I wanted to write about it. Summer means berries to me, but there are endless combinations.