HEALTHY FRENCH TOAST with VANILLA LEMON STRAWBERRIES

Who says that all French toast has to be fatty and sugary with copious amounts of ice-cream, maple syrup and chocolate? Yes that first sentence may sound like a dream to you, but it is no friend to your waistline or your organs! French toast can be healthy, as my mother taught me growing up. She used to make French toast for me on occasion, whenever I requested it in the morning (such a spoilt little girl I know!). I believe she had learnt how to make this delicious breakfast food from my Babushka (Nanna), who used to own a little restaurant in Melbourne’s Chapel Street. Babushka’s and dedushka’s (grandfather) restaurant served beautiful Russian food and filling breakfasts; such as french toast and eggs. I have adjusted the recipe somewhat to omit the extra sugar that they used (sorry for all you sweet people out there!) Trust me when I say that this french toast still tastes incredible sans sugar, due to the vanilla essence, the lemon, the fresh strawberries and the spicy hit of cinnamon. 

INGREDIENTS

• 150g strawberries, cut into halves or quarters 
• 1 teaspoon vanilla extract /essence (organic and natural if available)
• 1 tablespoon lemon juice
• 2 free range eggs, beaten well 
• 1/4 cup unsweetened almond milk 
• 1 teaspoon ground cinnamon
• 4 pieces of multigrain, wholemeal or gluten-free bread 
• 1 teaspoon rice bran oil

COOKING 

1. Place the cut strawberries, vanilla essence and lemon juice in a small bowl. Toss well to combine and leave the flavours to soak whilst you prepare and cook the toast. 

2. Place the beaten eggs, milk and cinnamon into a medium bowl and whisk well to combine. Soak each slice of bread in the egg mixture. Heat a large fry pan over medium heat and add the oil, swirling to coat the pan. When oil has heated add the 4 slices of bread and cook for 3-4 minutes on each side or until egg is cooked and the bread is golden in colour. Remove from heat and top with the marinated strawberries. Serve warm. 

Serves / 2 

Total Preparation time / 10 minutes maximum

Total Cooking time / 10 minutes maximum

x Emily 

SOCCA - THE CHICKPEA PANCAKE

I cannot tell you how much I have missed blogging about food this past week and a half. Its funny how used you get to doing something and how lost you feel without it. Long story short, I ended up with quite severe gastro a few weekends ago, which I so generously gave to my partner as soon as I recovered. Along with a few other sicknesses in my immediate family, I had no appetite or interest in cooking until just a few days ago. I am ashamed to tell you what I lived on for the past week, so I just won’t. Anyhow, the cooking and my appetite are back for good!

Kicking off from my hiatus I decided to try my hand at making Socca, a thin pancake made of chickpea flour that originated in Genoa, Italy. Nowadays this gluten & dairy-free pancake or crepe is a typical food of the Lingurian sea coast and can be found from Nice, France all the way to Pisa, Italy. This pancake is often also called Farinata or Cecina. Traditionally one is meant to stir chickpea flour, water and olive oil together, however I did not use olive oil as this recipe has enough oil in it for my liking. You can certainly add 1 tablespoon olive oil to the mixture if you wish. I used tomatoes, red onion and basil for my toppings, however this simple pancake lends itself to a broad range of garnishings, such as chillies, capsicum, cabbage, various herbs and spices. Artichokes may go nicely as well.

INGREDIENTS

• 150g cherry tomatoes, cut into quarters
• 3 large red onions, finely sliced 
• 2 teaspoons dried basil
• 2 egg whites, preferably free range 
• 1 teaspoon white or red wine vinegar
• 250g chickpea flour (besan/gram flour)
• 400 - 450ml water 
• coconut oil

COOKING 

1. Preheat a fan-forced oven to 140 degrees celsius. Place the tomatoes in a large baking tray lined with baking paper, spreading them evenly around. Lightly brush with coconut oil and scatter 1 teaspoon basil, sea salt and pepper over the top. Bake in the oven for 20-25 minutes or until tomatoes are semi-cooked but not dried out. Remove from oven and set aside, taking the tomatoes off the baking paper and placing in a small bowl. Increase the oven temperature to 180 degrees celsius. Prepare a large baking tray with baking paper (this can be the same baking tray that you used for the tomatoes, as long as you replace the paper).

2. While you are roasting the tomatoes, heat 1 tablespoon coconut oil in a large frying pan over medium high heat. Add the sliced onions, 1 teaspoon basil and salt & pepper and cook for 2 minutes or until the onions are slightly translucent. Reduce heat to low and cook the onions, stirring occasionally for 20 minutes or until onions are soft and sweet, but not burnt. When cooked, remove from heat and stir in the vinegar. 

3. To make the pancake batter, combine the flour, water and a pinch of salt & pepper.  Stir well with a handheld whisk until the pancake is completely smooth (you need the mixture to be quite runny in consistency, almost as runny as crepe batter). Start with 350ml of water and add more if need be, until to 450ml. In a separate bowl whisk the egg whites for several minutes until they form soft peaks and then gently fold into the pancake batter. 

4. Heat a small non-stick frying pan over medium heat and brush with a small amount of coconut oil. Pour in one quarter of the pancake batter, aiming for the pancake to be around 5mm thick (0.5cm). Leave in the pan for 2 minutes or until small air bubbles appear on the surface of the pancake. Using a blunt knife, release the pancake edges from the pan, then gently lift the pancake and turn it over.  Cook for another minute or so, then transfer to the lined baking tray. Repeat until all batter has been cooked (this should make around 4 sizeable pancakes). When all pancakes have been cooked and placed on the baking tray, place in the oven for 5 minutes. 

5. To serve, divide the onion into quarters and spread evenly over the pancake. Top with cooked cherry tomatoes and place in the oven again for 5 minutes to warm. Serve alongside creme fraiche or if dairy-free intolerant, alongside a simple salad. 

Serves / 4

Total Preparation time / 12 minutes

Total Cooking time / 55 minutes 

Recipe adapted from 'Plently' by Yotam Ottolenghi. 

x E