French Toast 3 ways

Pain perdu or lost bread is what the French make French toast with. That is, bread nearing its expiration date. You have to use this type of bread as fresh ones are too light and flimsy. Bread gets more dense as it ages.

I experimented in making French toast in 3 different ways (1st savoury, followed by 2 sweet versions) and sat myself down to determine which one I liked best.


French toast - savoury:
Beat 1 egg with a dash of salt and 1tbsp milk


French Toast 1st way:
1. Beat one egg with 2tbsp milk, 1/2tsp cinnamon powder, 1tsp granulated sugar, 1tsp brown sugar and a dash of salt



French toast 2nd way:
1. As French Toast 1st way

Method:
1. Dip halved slices of bread (I used whole wheat) into either egg mixture quickly well coated and let drip of excess. (For French toast 2nd way, after halving a slice, spread jam and pull together like a sandwich and then dip into egg mixture)
2. Place either with your hands or a fork or thongs, into a hot skillet lubricated with butter
3. Leave on one side for about 2-3mins. Constantly check to see if the contact-side is browning too much



4. Flip over and repeat step 3 above. Be sure that the corners and edges are cooked by pressing your fork down on it
5. Serve with maple syrup, jam, dried or fresh fruit, or in the case of savoury french toast, with a side of chilli sauce or ketchup.

Tip:
1. 1 med. egg coats 3 slices of wholewheat toast
2. Egg mixtures with sugar will turn more brown upon frying since the sugar crystals caramelise
3. Using your hands while dipping and placing on skillet is thus far the best way to get the job done

Conclusion:
I liked the savoury better. This is a food from my childhood. And the way mom used to make it is always the best way.

Organic Buckwheat Pancakes

Breakfast food made healthier by using organic buckwheat flour.


Organic Buckwheat Pancakes

1 cup Bob's Red Mill buckwheat pancake flour


2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp unsalted butter
1 med. egg
1 tbsp veg. oil

1. Sift together all the dry ingredients
2. In a med. bowl whisk the buttermilk, butter and egg
3. Add the dry ingredients and mix (don't over do it. A few small lumps are good)
4. Heat skillet. Rub the oil on the skillet but don't leave pools in the skillet. Use a paper kitchen towel and dab off excess)
5. Scoop 2-3tbsp of the mixture into the center and use the back of your ladle to make into a better circle
6. Leave till there are small bubbles and a few are starting to burst. Then flip and cook for a further 1-2mins.


The texture's a little on the grainier side. They'll still be fluffy and light and highly enjoyable.

If you feel iffy on getting such dark pancakes, you can use 1/2 cup all-purpose flour and 1/2 cup buckwheat flour instead of the full cup like what I've done.

Peanut-Butter Cupcakes with Chocolate Rice

Friggin easy recipe. They'll be a definite hit with kids.

I experimented with various recipes before settling on this one as THE ONE that works the best.
Substituting milk which is the usual ingredient in conventional recipes with a fizzy drink makes the end product a lot lighter and a lot less likely to go wrong.

The magic proportion of 1:1:1 for the flour, butter and sugar is another key to cupcake success.

Peanut-Butter Cupcakes with Chocolate Rice

Preparation time: 15 mins
Baking time: 20-25 mins
Makes 6-10 cupcakes

125g softened butter

125g caster sugar
1 tsp vanilla essence
2 med. eggs (since all the eggs one would get in local supermarkets seem medium to me)
1/4 tsp salt
1/4 cup A&W Root Beer (yeah you read it right. if you feel icky, you may use 1/4 cup milk)
125g self-raising flour (or 125g plain flour with 1tsp baking powder. 125g Cake flour's the best.)
5tbsp peanut butter

chocolate rice as desired

1. Preheat your oven to 180 d celcius
2. Butter 10 cupcake holders
3. Sift the dry ingredients together
4. In a mixing bowl, cream the butter and sugar together. When white and creamy, add the eggs and incorporate. Then add the vanilla essence
5. In a blender, on med. speed, incorporate half of your sifted dry ingredients into your egg mixture and let mix. Then add the Root beer (or milk) and let mix. Then add the remaining dry ingredients.

6. Should you then choose to incorporate into the blender the peanut butter and chocolate rice, the insides of the cupcakes will turn out as follows (a nice fragrant grainy texture):


If you chose to teaspoon in a dollop of peanut butter into the individual cupcakes, the peanut butter will sink to the bottom during the baking process and will surprise the eater as follows (you may chose to sprinkle the chocolate rice atop each individual cupcake:

7. Either way, after blending, scoop 2-3 tbsp of mixture into each cupcake holder depending on the size of your cupcakes.

8. Place in your hot oven for 20-25mins.