Tag: recipes

Banana maple French toast

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  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 5 mins

  • Total time: 15 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Thick slices of bread dipped in a cinnamon spiced batter, fried in butter until golden and served with a delicious warm chocolate-flavoured maple syrup this is the ultimate sweet treat for breakfast or brunch. Use a chunky farmhouse loaf and make sure the slices are quite thick – if they’re too thin the bread will soak up too much of the batter and go a bit mushy. Slices of sweetened brioche bread can be used instead of white bread but omit the sugar from the batter. For a lighter dish serve the toast with natural yoghurt instead of chocolate syrup.

Ingredients

  • 2 eggs
  • 150ml milk
  • 25g caster sugar
  • 1tsp ground cinnamon
  • 25g butter
  • 4 thick slices white bread
  • 6tbsp maple syrup
  • 50g plain chocolate, grated
  • 2 bananas, peeled and sliced

That’s goodtoknow

Scatter over a handful of blueberries, raspberries or sliced strawberries instead of the sliced bananas, if liked.

Method

  1. Place the eggs and milk in a bowl and whisk together thoroughly. Whisk in the sugar and cinnamon.
  2. Dip the slices of bread in the egg mixture making sure they are completely coated. Heat a large knob of butter in a heavy-based frying pan until foaming and add the soaked bread slices. Fry for 1-2mins on each side until golden brown.
  3. Meanwhile, place the maple syrup and chocolate in a small and heat gently, stirring, until the chocolate has melted into the syrup.
  4. Serve the French toast topped with the sliced bananas and drizzled with the warm chocolate syrup.

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Honey-Teriyaki Salmon

Asian honey glazed salmon – an easy dish you can make any
night of the week. Simply fill a resealable bag with the marinade
ingredients, then add the salmon until you’re ready to cook.

Then when
you’re ready to start dinner, make your sides and your fish will be done in less than 15 minutes.

This recipe is from Jaden Hair of Steamy Kitchen’s[1] new cookbook:
Steamy Kitchen’s Healthy Asian Favorites.[2] The pages in her book are filled with beautiful photos and 100 fast, simple recipes anyone can make on a busy weeknight.

And this week, I’m giving away her new cookbook on Skinny Bits[3] to one lucky winner! To enter for a chance to win, click here[4].

We all loved this simple dish in my home, it tasted like something I would order in an upscale Asian restaurant, yet it was so easy to make. I served this with forbidden rice and sauteed sugar snap peas on the side, but this would also be wonderful with edamame fried rice[5].

Today is also the beginning of Lent[6], so for those of you looking to try a new fish dish to make, this is a great place to start. Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attack, stroke, cancer, Alzheimer’s disease and more.

By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farmed, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all; so if wild salmon is out of your budget, go for the farmed variety.



Honey-Teriyaki Salmon
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz cooked salmon • Old Pts: 7 • Weight Watchers Points+: 7 pts
Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g • Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg

Ingredients:

  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)
  • 3 tbsp mirin (Japanese sweet rice wine)
  • 3 tbsp sake
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • 2 tsp cooking oil

Directions:

Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.

Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.

Nutritional information for wild salmon provided by Heather K Jones[7], RD (aka The Diet P.I.).

References

  1. ^ Steamy Kitchen’s (www.steamykitchen.com)
  2. ^ Steamy Kitchen’s Healthy Asian Favorites. (www.amazon.com)
  3. ^ Skinny Bits (www.skinny-bits.com)
  4. ^ click here (www.skinny-bits.com)
  5. ^ edamame fried rice (www.gordon-ramsay-recipe.com)
  6. ^ Lent (www.gordon-ramsay-recipe.com)
  7. ^ Heather K Jones (www.heatherkjones.com)

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Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been
sharing lately, I’d thought I’d take a little break, and post a nice, simple
green vegetable side dish. Of
course, these beautiful roasted Brussels sprouts were just a prop so I could demonstrate using leftover duck fat, but still.


If you watch any amount of celebrity chef TV, you’ve
undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate
on its deep, palate-coating richness, which is true; but they also like to point
out the health benefits. That part is a little cloudy…you know, like saturated
fat when it cools down.

Duck fat does have much less saturated fat than butter, and
is higher in oleic acid, the stuff that makes olive oil so popular with the
healthy eating gurus, but make no mistake, this is still an animal fat, and
should be used in moderation. The good news: “in moderation” totally works!

A few tablespoons and a very hot oven is all you need to
turn some sleepy vegetables into something much more special. As I mention in
the video, bacon grease will make a fine (and even more flavorful) substitute,
but if you do cook duck, saving the leftover fat is nothing short of mandatory.
I hope you give this technique a try soon. Enjoy!


Ingredients:
Brussels sprouts (about 4-6 per person)
salt, pepper, cayenne to taste
enough melted duck fat to coat vegetables generously (about
2-3 tablespoons per pound of sprouts)
fresh squeezed lemon to finish
*Roast at 450 degrees F. until tender but still a little
firm, about 15-20 minutes

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