Tag Archives: brunch

Banana Stuffed French Toast

The Coogee Bondi Walk
The Coogee Bondi Walk
Coogee Coast
Coogee Coast

 

Beach Walk
Beach Walk

Ah my first recipe from Sydney! It’s been a long time coming but I have been travelling a lot without internet access, but I guarantee it’s worth the wait! My brother introduced me to a blog called The Healthy Chef by Teresa Cutter who has a really nice range of yummy but super healthy recipes. I think it is fitting for my Oz blog as those beautiful Australians are so fit and health conscious, and brunch is my favourite meal time.

This recipe is a great at weekends especially for a bit of a trek. Last weekend we did the coastal walk from Coogee Beach to Bondi Beach in Sydney, and this was the perfect fuel. So here is Australian Chef, Teresa Cutter’s Banana Stuffed French Toast! And best of all it is the easiest recipe ever. You really really have to try this one!

Perfect Banana Stuffed French Toast
Perfect Banana Stuffed French Toast

Serves one:

2 slices wholemeal sourdough spelt bread ( nutty seedy ones are the best)

1 teaspoon  almond butter (good quality peanut butter will do too)

Handful blueberries

2 tablespoons ricotta

1 banana, mashed

Pinch cinnamon

nutmeg

a drizzle of honey

1 organic / free range egg

40 ml milk (dairy, coconut, almond, soy)

1/4 teaspoon vanilla bean paste

A sprinkling of flaked almonds

 

1. Spread one side of the bread with almond butter and the other side with ricotta cheese.
2. Top the almond butter side with  mashed banana and some blueberries.
3. Sandwich together firmly.
4. Beat egg, milk, cinnamon, nutmeg & vanilla.
5. Dip sandwich in the egg wash and allow the bread to soak it up.
6. Cook over a low – medium heat on both sides until Golden, crisp and heated through.

Pop them in an oven at 100C to keep warm while cooking the rest. Serve with a drizzle of honey and flaked almonds, and leftover blueberries.

Spread Like A Sandwich
Spread Like A Sandwich
Dip in Egg Mixture
Dip in Egg Mixture

 

Fry Those Bad Boys
Fry Those Bad Boys

 

Ready to Eat
Ready to Eat
Perfect Banana Stuffed French Toast
Perfect Banana Stuffed French Toast

 

Perfect Weekend Brunch
Perfect Weekend Brunch
Tasty Ooozy Insides
Tasty Ooozy Insides

 

Chorizo Hash

Schull Pier, West Cork
Schull Pier, West Cork
Schull, West Cork
Schull, West Cork

Weekends for me are all about brunch. I’ve said it before and I’ll say it again, breakfast is my favourite meal of the day. There is something great about starting your weekend with something fun and new to eat that hasn’t come from a cereal box. If I have to eat something quick like toast, I feel cheated out of one of life’s simple pleasures!

A new dish that I tried out last week was my Chorizo Hash. It was amazing, the smell of the frying potatoes and chorizo wafting through the house definitely would wake you up. Give it a go, it’s really easy takes about 25-30 minutes and you’ll be skipping out the door with a smile on your face, ready for the weekend. I think a nice hearty brunch like this is perfect before a long walk, like in Schull, West Cork above!

I Wish You Could Smell This
I Wish You Could Smell This

Ingredients (serves two):

120g chorizo sausage (I used Gubbeen’s chorizo… heaven!)

2 potatoes chopped into chunks

1 red pepper chopped

1 onion chopped finely

Handful of chopped scallions (optional)

1 garlic clove finely sliced

1 tomato chopped

1 heaped tsp smoked paprika

Salt & pepper

2 free-range eggs

  1. Chop potato into small cubes and place in pan of boiling hot water on a medium-high heat until soft (test this by pricking with knife… don’t overcook, you don’t want soggy potatoes!!) Remove cooked potato, drain and set aside.
  2. Finely slice the garlic and onion add to saucepan. Slice tomato, pepper and scallions and add to pan, stirring until soft. Add chopped chorizo and paprika and stir until cooked (around 2 minutes), then set vegetables & chorizo aside.
  3. Add the cooked potatoes to the frying pan. Season with salt & pepper and fry until golden and crispy around the edges.
  4. Return vegetables and chorizo to pan and cook on a low heat.
  5. Fry the two eggs. I find covering the frying pan with a lid ensures that the top of the eggs are cooked nicely too.
  6. Serve your hash with the egg on top!
Boil the Potato
Boil the Potato
The Hero Of This Dish
The Hero Of This Dish
Add Chorizo to Veg
Add Chorizo to Veg
Fry The Potato and Egg
Fry The Potato and Egg
Chorizo Potato Mix
Chorizo Potato Mix
90% There
90% There
Plated Up and Ready to Go!
Plated Up and Ready to Go!

Grandad’s Dropscones (Pancakes)

Grandad's Dropscones
Grandad’s Dropscones

My granddad made what we called dropscones every Sunday when we would visit his house. All my cousins, siblings, aunts, uncles, parents and I used to tuck into these delights with jam as he furiously created dropscone after dropscone to keep up with the demand! Dropscones are essentially thick, firm pancakes and although he never used recipes or measured anything (he was hardcore like that), these are as close to them as we will get.

 I love these for brunch with the addition of blueberries. Sometimes I put the blueberries in the batter itself, but today we made a blueberry sauce instead. If blueberries aren’t your thing, feel free to use other berries instead. I randomly like to have a sausage or rasher with some relish on the side too at the weekends, but obviously you can eat them whatever way you want! For the best sausages, it has to be O’Flynn’s Gourmet Sausages in the English Market! We had these for a family brunch down in Schull and it set us up well for a day out at the Mizen Head, the most southerly tip of Ireland.

Ingredients (to make about 8 small dropscones- serves two):

 1 egg

1 cup milk

1 ½ cup flour (maybe more)

knob of melted butter

tbsp. sugar

pinch salt

 

For sauce:

About 150g-200g  blueberries

Knob of butter

200ml maple syrup

 

Thick, Custardy Batter
Thick, Custardy Batter
Blueberry Sauce
When the sauce bubbles, give the berries a smoosh and it’s ready!
O'Flynns are definitely the way to go!
O’Flynns are definitely the way to go!
bubbles
When the pancakes start to bubble, its time to flip them over!
Et Voila!
Et Voila!
  1. Mix together egg and milk in a large bowl. Add in melted butter, sugar and pinch of salt.
  2. Sieve in flour (about 1 ½ cups) until you reach a custardy consistency. Don’t worry too much about measurements on this; you’re just trying to reach a thick batter.
  3. Fry a ladle of batter in a little melted butter, when bubbles start to appear on the top of the pancake you can flip them over. Store in an oven heated to 100C to keep warm as you cook the others dropscones.
  4. To make sauce simply melt a knob of butter in a small saucepan on a medium-high heat, add in a handful or two of blueberries. When the blueberries start to bubble and ooze purple juice add in about 200ml maple syrup and let it bubble away for a few minutes. Transfer to jug.
  5. If I am going seriously all out for breakfast I like to fry a sausage from O’Flynns Gourmet Sausages in the English market to have on the side and serve with relish (Ballymaloe and do the best relishes).

 Mizen Head

Horizon
Mizen Head, West Cork