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Hot Cross Coconut Panko Crumbed French Toast

I hope you are all enjoying this lazy Good Friday Day off.

I have no plans. And for me, that’s extremely rare. Usually it’s a string of cafe-dates, catch ups and general running around (picking up groceries, the odd run, getting bits for the week ahead). But, I’m liking these ‘no-plans weekend’. Last weekend was my first in a long while. Round eye had shingles, so was house bound. I kept an arms distance away from him. He just roamed around the house, back and forth. Watching TV shows on the laptop, occasionally getting up for some food, before laying down for a sleep. After lots of rest (and no stress), he’s back on the mend.

Meanwhile, I meandered around the house. Doing ‘small things’ that have been lingering. I fixed that broken zip that has been waiting to be fixed. I put clothes away, that were piled high bedside. Granted, they did get shoved into the tall boy – but they’re off the ground – problem fixed. I finally got to shoot my easter recipes that I had in my head for months on Sunday. It was cloudy and the light was perfect.

Lucky for you guys, I felt inspired by this french toast and adapted it as another easter recipe – alongside my donut-loving no bake bunnies. It’s perfect for the whole family. Doesn’t involve any chocolate, or raisins (my arch-nemissis). These babies, are crunchy on the outside, soft on the inside. When smothered in a bit of honey (or in my case rice malt syrup, that’s all I had in the cupboard) goes down an absolute treat.

Guys, enjoy the break. Put your feet up.

I’m going to potter around and ‘do stuff’. In an unplanned relaxed kinda manner.

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Hot Cross Coconut Panko Crumbed French Toast

INGREDIENTS

FOR THE FRENCH TOAST
200ml Thickened Cream
50ml milk
2 eggs
2 tablespoons of sugar (or 1 tablespoon of Stevia)
1 teaspoon of all spice
1 teaspoon of  cinnamon
1 loaf of brioche, cut into 12 mini squares (or big ones)

FOR THE PANKO & COCONUT CRUMB
Equal parts panko crumbs and desiccated coconut

FOR THE HOT CROSSES
250g tub mascapone cream, at room temperature
2 tablespoons of icing sugar

YOU’LL ALSO NEED
1 x plastic Piping bag
butter for frying
Honey for drizzling  (maple syrup or rice malt syrup will work as well)

LET’S GET COOKING

STEP ONE
Mix your panko and coconut crumb together and place onto a large plate. Mix together all the ingredients for the french toast batter in a large bowl with a whisk until smooth.

STEP TWO
Set up your french toast station – brioche, french toast batter, panko and coconut crumb mix, then another plate. Now you’re ready to roll. Dunk the brioche into the batter on both sides, then coat with the panko and coconut crumb all round. Once coated, place onto the last plate, ready for frying. Repeat for remaining brioche.

STEP THREE
Whip together your mascapone cream and icing sugar in a bowl until smooth. Transfer mixture into a plastic piping bag and set aside.

STEP FOUR
In a non-stick frypan, heat a knob of butter. Once bubbling, place in your crumbed french toast. Fry until golden each side, you may need to add additional knobs of butter. Drain on paper towel for a few minutes. Repeat for remaining battered french toast. Just before serving, pipe a cross on each french toast and plate up.

Serves 4. Serve with honey and eat immediately.


Easter Long Weekend Dish Hit List – Chur Burger, Mr Moustache, Three Williams

chur burger, pork, burger, ramen raff, crispy, twice cooked, asian

THE BEST PORK BURGER EVAH!

Pork usually goes on your fork. This porky burger requires you to don the fork, and get both hands dirty.

I definitely lost my burger shit biting into Chur Burger’s Crispy Pork Belly Burger aka chur-pork. Originally created by food blogger (and burger extraordinaire) Ramen Raff back in November last year, head chef Warren Turnbull has brought back this porky deliciousness for a second appearance at the Taste of Sydney (TOS).

Being a first time Taste of Sydney stallholder, Turnbull chose to say sayonara to the ‘usual menu’, and do something a little radical. Rather than mini burgers from the ‘usual’ menu – Turnbull displayed three ‘non-menu’ burgers, available exclusively at TOS.

Risky? Yes. But all three burgers (chur-pork included) were showstoppers. Which saw instagram posts go a little haywire.

The strategy paid off for Turnbull. So-much-so peeps were flocking just to try chur-pork. A sweet, crunchy, a little chilli, thick caramelised slice of porky-belly-heaven – double fried, of course. Served with a cooling mint slaw and aioli, on brioche. After tasting chur-pork, I’ve been calling Turnbull every night (maybe every second night, as a form of food harassment) to put chur-pork on the regular menu. It’s that burger-mazing.

Please, pretty please. Chur-pork needs a permanent chur-audience. In the meantime, you can grab a fish burger (or good ol’ beef if you’re meat-eating) on Good Friday – hurrah, they are open – cause you know it’s gonna be almost as tasty as chur-pork itself.

CHUR BURGER
48 Albion St, Surry Hills NSW
P (02) 9212 3602
www.churburger.com.au

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MOUSTACHES, MEXICAN & MEZCAL COME TO BONDI

Seems Hall St Bondi is the new foodie hangout. Welcome Mr Moustache. A small moustache-clad joint serving up modern mexican (and $5 tacos from 5 – 6:30pm weeknights) to the hungry beach dwellers. It’s not mexican as we all know it. Yes, they have tacos, but they’re not that pub taco we’re all flocking to with fusion fillings.

These tacos are trad-dish, all about the produce. It’s paired back, fresh and utterly nom-worth – I could eat at least four, easily. Other dish-picks are the slow cooked beef tostaditas, a one-bite-wonder full of softness and crunch (don’t forget the hot sauce!). Or go the prawn tostaditas, a gorgeous stack, perfectly cooked, a little zingy – beware these little bites go down oh-too-well.

Finish your meal off with a shot of mezcal, ‘the real tequila’, as Mrs Moustache tells me. It’s a great stomach cleanser, burns a little, yet helps make room for the epic platános machos. Sounds truly exotic, which it is. This is a mexicana dessert, will make you want to lick the bowl, and push your dessert-sharing-diners out of the way. Caramelised banana flambéd with coffee liquor and agave, creating a coffee-caramel sauce that is banana-loving. With a  contrasting-cooling vanilla icecream, this is Mexico’s take on a banofee pie.

MR MOUSTACHE
75 – 79 Hall St, Bondi Beach NSW
P (02) 9300 8892
www.mr-moustache.com.au

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NARNIES ARE THE NEW SARNIE

Cafe menu’s are the new gossip columns - don’t you think?

Last year, the word on the food street was all about the beef brisket sarnie at Brickfields, the year before it was all about the reuben sandwich. Now, I’m hearing is it’s all about the narnie over at Three Williams. In order to put a stop to such pesky foodie gossip, I, of course, try these so-called ‘narnies’.

Meanwhile, the last narnie I had was from my local indian joint. Laden in hot string-ey cheese, all puffed up ready to be dunked in (hello heart condition) butter chicken. Those are narnies I know and love (sorry heart!). But these aren’t your local narnies cooked in a tandoor in a matter of seconds. These gour-met narnies are flatbreads, made lovingly on site. Filled and folded over with oh-so-delish fillings.

My pick is the pulled pork, with a little spicy kim chi, crunchy pickled julienne carrots and fresh bean sprouts. It’s the kinda dish where you must put your fork and knife down. Take out that skewer (this is a very important step!), rake that narnie in both hands - and bite. And bite. And bite again. Then, come up for air. Take a small rest, then order the coconut-crusted french toast with tart yogurt and gem-like berries.

It’ll leave you on a sweet high.

THREE WILLIAMS
613 Elizabeth St, Redfern NSW
P (02) 9698 1111
www.threewilliams.com 

THE GOOK dined as a guest of all venues, although there is no obligation to write a review. It’s somewhere I’d gladly recommend and go back to as a paying customer – that’s why it’s here. Any questions contact me, I’d love to hear from you. 


 
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