French Toast

A fun traditional breakfast entree , French Toast makes an easy and welcome dinner also, especially for kids. Top the toast with yogurt, jam and powdered sugar and serve along with big glass of orange juice will leave you smiling for the rest of the day.



Ingredients:

1/3 cup Whole milk
2 Large eggs
1 tbsp Sugar
1/2 tsp Vanilla
1/4 tsp Salt
3 slices White or egg bread
1 tbsp Butter


Method:

In a shallow bowl, whisk together milk, eggs, sugar, vanilla and salt.

Melt butter in large frying pan on medium heat.

Dip bread in egg mix, turning to coat each side.

Cook bread in frying pan until underside is golden, then turn and cook until reverse is golden.

Serve immediately.

Alternatively:

Use the sandwich toaster then the butter can be omitted.

Serves


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Rice Crispies Dora and Spongebob

These were made for Renee's birthday party and these rice crispies were a real treat. I made Dora for the girls and Sponge Bob for the boys.



Ingredients:

3 tablespoons butter, melted
1 teaspoon vanilla
4 cups miniature marshmallows or 40 large
6 cups rice crispies

Method:

In a medium saucepan, combine butter, vanilla, and marshmallows.

Melt over medium heat while stirring with a wooden spoon.

Remove from heat, and mix in rice crispies

Or:

Put butter, vanilla and marshmallows and microwave on high for 2 minutes,

Spoon and press into Dora and Sponge Bob moulds.

Cool and remove from moulds and ice with melted chocolate and buttercream. M & Ms, sliced almond and tiny marshmellows were also used to decorate Sponge Bob


Serves
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Lotus Root Soup

Li Yü, Ch'ing dynasty poet and essayist, said this about soup:

"As long as there is rice, there should be soup. The relationship between soup and rice is like that between water and a boat. When a boat is stranded on a sandy bank only water can wash it back to the river; rice goes down better with soup. I would go so far as to say that it would be better to go without all main dishes that to have no soup." So very well said and this is my version of the soup.



Ingredients:

1 lb lean pork ribs
1 section of lotus root - peel and cut into slices
8-10 dried pitted red dates
1 cup raw peanuts - wash and drain
1 piece of dried squid - wash
6 cups water
Salt and pepper to taste.

Method:

Wash pork ribs and have enough of water to cover the ribs.

Bring to the boil for 5 minutes.

Remove from heat and pour away the water.

Wash the ribs with cold running water.

Put ribs back to pressure cooker and add 6 cups of water, sliced lotus root, drained raw peanuts, pitted red dates, washed dried squid and pressurise on high for 30 minutes.

Turn off heat and let the pressure go down before opening lid.

Remove lid and add salt and pepper to taste.

Serve hot.


Serves
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