New Recipe – French Toast

Ingredients:

• 2 eggs
• ½ cup milk or half-and-half
• ½ tsp. vanilla extract (optional)
• Cinnamon or nutmeg to taste (optional)
• 4 thick slices of day-old bread — French and Italian bread work well
• 1 tbsp. butter

 

Method:

Beat together the eggs and milk. Whisk in the vanilla and seasonings. Melt the butter in a frypan or griddle over medium heat. Dip the bread slices in the batter. Fry the bread in the butter until browned on each side. Serve with syrup or powdered sugar (icing sugar).

For a fancier breakfast, make a French toast sandwich. Put cream cheese and jam, broiled banana slices or sautéed apple slices between 2 slices of battered bread. Cook like a grilled cheese sandwich.

 

I will be making French toast for breakfast this Saturday morning. French toast is one of the popular foods in France and is loved by many. This type of food is normally served with syrup covered over the top with icing sugar sprinkled over and fruit is optional to add in. French Toast is one of the easiest things to make and it’s a basic food everybody will love. 

TV Show

This is a french food t.v series that is a wonderful way to show someone the value of french food. http://www.sbs.com.au/shows/frenchfoodsafari/episodes/page/i/1/h/Episodes/                                                            These series provide every single fact about the food in france and shows you exactly how to cook them the french way.    

Food Restuarants

Le Petit Nice 

Is a nice restaurant and it would be really worth a visit for the magnificent view of the Mediterranean and the elegant white decor of the dining room.

Le Chantecler

This restaurant is located inside Hotel Negresco. It is a quite pretty restaurant with very old wood paneling from centuries ago with fragile portraits of the French royalty. 

 

If you are not interested in buying food you can go to an estaminet. This you can explore the french culture and explore wonderful places. If you are touring france, creperies prove to be an irresistible type of food tourists seem to can’t get enough of. As the name makes it clear, they sell sweet and savory crepes of every kind.  

Cherry Cake

French Cherry Cake

• This recipe takes less than 5min! 
• Serve hot with cream 

Ingredients

125gm (4 oz) self raising flour

3 eggs

8 dessertspoons sugar

milk

cherries – best with fresh ripe cherries

 

Recipe

• Beat/whisk the eggs, then add the sugar and beat that in to the eggs
• Add the flour to the mix, and beat it in – you will probably need to use a fork, since it is too thick for a hand-held whisk and the recipe is too quick to bother getting the food-mixer out
• Add a small amount of milk, perhaps 1/2 a cup, and mix well in. The consistency should be half-way between double cream and single cream – quite smooth but not at all watery. A cherry placed in the cake mix should stay put, not roll around!
• Pour the mix into a tart/quiche type dish, quite low and flat
• Add the cherries, carefully laid in an attractive pattern if it is for a dinner party (careful, this can add 2 minutes to the preparation time)
• Cook in a PREHEATED hot oven (225degrees c / gas 7) for about 35-40 minutes, then remove. You can sprinkle some sugar on top if you want it to look even more sophisticated.
• Serve your chery cake, ideally still hot but still nice cold, with a big blob of creme fraiche. Yum.

Poached Pear

Safety Tips for cooking anything in the kitchen

• Make sure your working space is clean and there is nothing that can get in your way
• Make sure you follow the given recipe exactly and don’t go off tracks 
• Don’t rush around 
• Wear appropriate clothing (shoes, shirts, pants, aprons, dresses) 
• Make sure leads, cords or electrical equiptment (not to do with the recipe) make sure they are put away or away from water 

Poached Pears in Red Wine

For this recipe it will take me 40min including the waiting time for the food to cool down. I will be making this recipe Wednesday (tomorrow) with my mum so she can help me with the recipe. 

French Words relating from recipe for this week

Pears:

n. poire

Poached:

adj. poché (oeuf)

v. trépasser, passer une frontière illégalement; pénétrer dans le domaine d’autrui, chasser illégalement, braconner; cuire en faisant bouillir; pocher un oeuf

Red Wine:

vin rouge (boisson alcoolisée faite de raisins noirs)

Cinnamon:

adj. de cannelle

n. cannelle

Lemon Juice:

jus de citron

http://translation.babylon.com/english/to-french/

New recipe – Poached Pears in Red Wine

• This recipe takes 40minuets
• Serves 6 people

INGREDIENTS

• 6 medium sized firm pears (Bosc pears work well for this recipe)
• 2 cups red wine
• 1/4 cup lemon juice
• 2/3 cup sugar
• cinnamon stick
• pinch of nutmeg

DIRECTIONS

1. Select a sauce pan which just holds all of the pears lying on their sides.
2. Mix the red wine, lemon juice, sugar, cinnamon stick and nutmeg in the sauce pan. Place on medium heat and bring to a very low boil, stirring occasionally to dissolve the sugar.
3. Meanwhile peel the pears. For a pretty presentation, leave the stem on and cut a thin slice off the bottom of the fruit so it will stand upright when served.
4. Place the pears in the simmering wine sauce and cook for about 25 minutes, or until the pears are tender but not mushy. Turn them over 1/2 way through cooking time.
5. Carefully remove the pears when they are done. Reduce remaining sauce by boiling it for about 7 minutes or until until it is thick and syrupy. Place the pears as you are intending to serve them and spoon sauce on top.
6. Poached pears are perhaps best served at room temperature, but you can keep them in the refrigerator and serve cold.

RECIPE VARIATIONS

Spices – Orange peel, cloves, cardamom, star anise, and ginger would all add interesting flavor to this recipe.

Port Wine – You can make this same recipe with port wine, just don’t add as much sugar as the wine is sweetened already.

Toppings – Different dairy toppings go well with poached pears. Try whipped cream, mascarpone cheese or crème fraîche.

Non-Alcoholic Version – Follow the above recipe but substitute water for the red wine. Instead of a cinnamon stick, use a vanilla bean.