2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
- Beat eggs, milk, and cinnamon together. Whisk until well blended. Pour into a shallow bowl.
- Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat.
- Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
- Serve hot with butter, maple syrup, and if available, fresh berries.
2:03 pm • 12 June 2011 • 5 notes
Giant Chocolate Chip Cookies
2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks/226 grams) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces/340 grams) chocolate chips
- Preheat oven to 375 °F/ 190°C . In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
- With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
- Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
- Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
7:26 am • 6 May 2011 • 1 note
1 cup couscous
3 tablespoons unsalted butter
1 1/2 cups boiling water
1/2 teaspoon cinnamon
Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand for 5 minutes, then fluff.
Serve with: chopped toasted almonds; compote or diced apple; warm milk for drizzling.
11:45 am • 1 May 2011
500g self-raising flour
800 ml milk (semi-skimmed)
Makes about 15 plain, medium-sized pancakes.
Pour milk in a large mixing bowl. Add the eggs and whisk together. Add the flour in batches, whisk thoroughly to avoid clumps. The batter shouldn’t be too thick. If it is, add another splash of milk.
Put a frying pan on medium heat. Add a knob of butter; make sure to coat the whole pan (you can use a piece of paper). Add a soup ladle of batter (or less), fill out the pan. When the top is dry and the bottom coloured, flip the pancake with spatula. Cook until this side is coloured as well. Slide your pancake onto a serving plate, put on a lid to keep warm and soften. The first pancake always turns out a little pale, leave it in a little longer then the rest. For the next pancake, simply repeat.
Serve pancakes with sugar or syrup, or jam, or chocolate spread and banana, or…
Pancakes with bacon
After adding the butter and pancake batter, put in 2 or 3 rashers of bacon to the pan in the still moist batter. Make sure the bacon sticks to the pancake. Proceed as described above. Serve with sugar syrup.
Pancakes with cheese
After flipping the pancake, top one half it with a few slices of cheese. When the pancake is cooked, fold it. This way the cheese will melt better. Serve with chili sauce.
11:36 am • 1 May 2011