Food

NEW YORK FRENCH TOAST

courtesy of New York Cult Recipes Book

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Serves 2

 

INGREDIENTS

 

300 g good sandwich bread

4 eggs

70 ml milk

70 ml thin (pouring) cream

3 drops natural vanilla extract

1/2 tsp ground cinnamon

1 pinch salt

2 tsp sugar

40 g butter or 2 tbsp neutral cooking oil

maple syrup/butter/berry of your choice to serve

 

PREPARATION

 

Cut the loaf into 2-3 cm slices. The loaf can be fresh, but slightly stale is even better.

Mix all of the other ingredients, except the butter or oil, with  a fork or a whisk until combined.

Soak the bread in this mixture for a few minutes on each side until the slices are fully saturated.

 

COOKING AND SERVING

 

Brown the soaked slices in a frying pan over medium heat in the butter or oil for 2-3 min each side.

The slices should be golden on the outside but still moist on the inside.

Serve with maple syrup, butter and some berry.

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Food

Pasta Series: Black Pasta with Golden Chiken & Creamy Garlic Parmesan Sauce

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INGREDIENTS

1 pack black pasta
2 crushed garlic cloves
130 ml double cream
60 g parmesan grated/shaved
2 chicken breasts
salt
pepper

1. In a medium saucepan heat double cream adding crushed garlic cloves and 40 g parmesan, bring up to boil, then simmer until you get a unified mixture
2. Defrost chicken breasts. On a sheet of greaseproof paper, toss the chicken with salt and pepper, then fold the paper over and bash and flatten the breasts to 1.5 cm thick with a rolling pin
3. In a large frying pan heat 1 tbsp oil, add the chicken, turning after 3-4 min until golden and cooked through
4. Cook black pasta in a large saucepan, adding a dash of oil and salt
5. Cut the chicken into small chunks and add to the sauce.
6. Serve the pasta with sauce and top up with a bit of shaved parmesan

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