Be ready to serve and impress! A few weeks ago, we went to Laura’s house for brunch. She prepared this ridiculously tasty blueberries cream cheese French toast. I’m all about being practical and making my life easier. So, a cool thing about this dish is that you prepare it the night before making your hands free to prepare other things and/or to play with the kids while it’s baking. Oh or just so you can relax! After all you deserve it.
What do we need?
12 slices day-old bread, cut into 1-inch cubes (I use whole wheat french or italian bread/baguette)
1.5 (8 ounce) packages cream cheese, cut into tiny 1/4 inch cubes
2 cups fresh blueberries
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1/2 cup coconut sugar
2 tablespoons arrowroot powder
1 cup water
1 cup fresh blueberries
1 tablespoon butter
How do we do it?
Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, sprinkle with cinnamon, and top with cream cheese cubes. Sprinkle 2 cups blueberries over the cream cheese, and top with remaining bread cubes. Sprinkle with cinnamon again.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, arrowroot powder, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.
Do I need to say that everyone loved it and there were no leftovers?
School is starting next week and why not bake something yummy for the kids this week to bid farewell to summer break? (I refuse to bid farewell to summer just yet.) This is a gluten free recipe.
2 cups of milk or vegetable drink
4 tablespoons oil
2 farm eggs
2 cups of rice flour
1 ½ cup of chia seed
1 cup demerara sugar
1 tbsp baking powder
1 ½ cup of cocoa powder
For greasing 1 tablespoon (coffee) butter
In a blender, place milk, or drink vegetable and rice flour and beat until dough is smooth, adding oil and eggs then. In another bowl, mix the chia, cocoa and sugar. Toss the batter in the blender with the dry ingredients in bowl and beat again, then adding the yeast. Grease with butter and the rice flour. Preheat the oven and take the dough to bake in medium oven.
Hope you like it!
Remember, I told you that for a recipe to make into my cookbook it has to be super easy to make and delicious? Here it is another one for you. As the summer is sadly coming to an end and we want to enjoy the weekend outside and not in the kitchen let’s take advantage of this delicious lentil salad with caramelized onion. I promise it’s to die for!
Lentil and Onion
3 medium onions
2 spoons of oil
1 pinch of salt
In a saucepan place the lentils and cover with three times the volume of water. Place over medium heat and when it begins to boil, simmer for 15 minutes. Peel and cut the onions in half and slice each half thin.
Take a frying pan over medium heat. When hot, drizzle with oil and add the sliced onion. Season with a pinch of salt and go stirring occasionally, until they are golden brown. (I personally suggest making the onion right before you serve)
Meanwhile, prepare the dressing and herbs:
½ cup (tea) of a neutral taste oil
¼ cup (tea) of olive oil
1/3 cup (tea) of white wine vinegar
1 teaspoon (tsp) sugar
1 teaspoon (tsp) cumin
2 teaspoons (tsp) salt
1 handful of fresh parsley leaves
1 handful of fresh mint leaves
In a large bowl, which will be served the salad, mix all the sauce ingredients except the herbs. Wash and dry the leaves of parsley and mint. Slice it thick to give a rustic salad. To get the flavor and freshly baked, stir just before serving.
The lentils need to be cooked, but still firm to not break. Check point and drain water well. Transfer to the bowl with the sauce and mix well. Still hot, lentils picks best seasoning. Serve at room temperature or cold. You can keep in the refrigerator for 24 hours. At serving time, add the herbs and fried onions.
It takes about 30 minutes to make and 10 servings. Bon appetite!
I am definitely not much of a cook. To the point: I dislike cooking and therefore don’t know how to cook. But, I do know how to make (I cannot call it cooking in respect to all the cooks out there) a few things as I have a family to take care of.
In order for a dish to make into my cook book it must have these 3 prerequisites: easy, fast and delicious. An all time favourite is my roast beef (served with roast vegetables to make your life even easier). I realized that I could make a killer roast beef during university when all my friends requested it over and over and over again. Those friends still talk about it and request it when we get together.
So, here is my true roast beef recipe. It’s almost embarrassing to share because of its easyness.
- 1 tbs of butter
- 2kg of coarse salt
- 1 kg of top sirloin
- melt the butter and rub it to the meat
- make a bed of salt to your pyrex dish
- place the meat on it with its fat facing up and cover it completely with the remaining salt
- cook it for about 40 minutes at 392F
- remove the salt crust when your meat is ready to be served
Don’t worry about the amount of salt – it won’t make your meat too salty and will serve to keep the juice of the meat inside. Oh, my advice – slice as thin as possible.
That’s it!!! And if there is leftover it’s great in sandwiches, with salad and as an appetizer the next day. And it’s a superb dish to serve when you have guests as you can be entertaining while the food is cooking. Bon appetite!