French Toast recipe

Quick to make, this French Toast recipe is a great savoury breakfast.

Ingredients (serves 2):

Mixture
2 eggs
1 tbsp milk
4 slices of bread
Light spray-on cooking oil
Serving suggestion
salt
BBQ sauce

Method:

Heat a frying pan on a medium-high heat. Spray the pan with light cooking-oil (this helps the bread cook golden brown).

Whisk the eggs and milk in a bowl.

Dip a slice of bread in the mixture for a few seconds, then dip the other side.

Drop the bread into the pan. When the underside is golden brown, spray the top of the bread with cooking oil and flip it over.

It's fine to flip the bread more times if needed.

Repeat with the other slices.

Sprinkle with salt and serve with BBQ sauce for a savoury flavour.

EGGNOG PANCAKES
Makes about 12 pancakes

Ingredients:
1-1/2 cups all purpose flour
1 teaspoon salt
3 tablespoons sugar
1-3/4 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1 egg
3 tablespoons melted butter
1 cup eggnog (without alcohol)
1/2 cup milk

Directions:
Sift together the dry ingredients. In a separate bowl, combine the eggs, butter, eggnog and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients, bringing the batter together with several quick strokes. Be careful not to over mix. Cook as you would other pancakes.
EGGNOG SCONES
8 to 12 scones

Ingredients:
1-3/4 cups flour
2-1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
4 tablespoons cold butter, cut into pieces.
1 egg, lightly beaten
1/3 cup eggnog
Sugar and freshly grated nutmeg for sprinkling on the surface

Directions:
1. Preheat the oven to 450 degrees F.
2. Sift the dry ingredients together. Cut the butter into the dry ingredients using two forks, a pastry cutter, or in the bowl of a food processor. Mix together the eggnog and the egg. Reserve a tablespoon or two for later.

3. Make a well in the center of the dry ingredients and pour in the wet ingredients, bringing the batter together with several quick strokes. Turn out onto a floured surface and form into a large disk about 3/4-inch thick. Try not to overwork the dough.

4. Place the disk on a baking sheet and use a bread knife to cut the disk into wedges. Gently separate the wedges so there is a little - but not much - space between them.

5. Brush the surface with the reserved egg mixture and sprinkle with sugar and nutmeg. Bake 15 minutes. Allow to cool slightly before serving.

Ingredients:

2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, slightly softened
What’s Next:
In a medium bowl- sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar.
Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

Go ahead & preheat your oven to 350 F or 175 C.
Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich.
Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

Stir-fried Salted Pork Sandwich Recipe

Ingredients:
50g pork
4 slices of bread
1/2 carrot, cut into small cubes
3 french beans, chopped
3 shitake mushrooms, chopped
1 tomato, sliced
Lettuce
Pepper, to taste

Method:
1) Marinate the pork with sea salt overnight.
2) Rinse off the salt, cut the pork into small cubes.
3) Heat up a tablespoon of oil in a frying pan, sautee the mushroom, follow by the pork. When the pork is almost cooked, add in french beans and carrot. Add some pepper and sautee until cooked. (Note: do not add salt when frying, because the pork is salty enough) Set aside.
4) To assemble the sandwich, wrap two slices of bread with paper (I used baking paper). Insert some lettuce between the bread, follow by tomato slices. Then add in the pork mixture. Serve.

BLT Sandwich Recipe

Ingredients:
4 slices of bread
6 strips of bacon
1 tomato, sliced
1/4 cucumber, slice thinly
Lettuce
Mayonnaise

Method:
1) Spread parmesan or cheddar cheese flakes on bread. Grill in oven (about 180 deg C) until the cheese melt.
2) Fry the bacon until crisp.
3) To assemble the sandwich, place a slice of bread with the side with cheese facing down, layer with lettuce, tomatoes and cucumber slices, bacon and finally some mayonnaise. Cover the layers with another slice of bread.
4) Slice off the sides of the bread. Serve.