recipe

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.


The Sushi Fillet-O-Fish

My mind has been playing up post wedding. I have a case of forgetfulness.

I forgot that it was my nephew’s birthday this weekend. I forgot that my (very important) meeting was next friday, instead I sat at a cafe, all on my lonesome for half an hour – waiting and waiting. I forgot that I had made this sushi fillet-o-fish. I even forgot about day light savings and pushing that clock forward one-entire-hour.

Like a lot of things I forget, when I realise that I had forgotten them – rather than get angry at my mind, it was a rather pleasant surprise.

I drove up to Newcastle for the most part of the weekend to see my nephew, Austin, to celebrate his second birthday. We made a ‘digger’ cake – which was a total hit. Digger cake? A good old chocolate cake, smothered thickly in its entirety with chocolate icing. There were banana chip retaining walls, and banana chip paving stones up the sides of the cake. ‘Green (coconut) grass’, along with crushed up ‘rocks’ made by smashing maltesers and crunchie bars (more for us adults than the birthday boy!). There was even ‘milo dirt’. And of course, a prized plastic digger, which had cut a path right down the middle of the cake – pushing all the rocks, grass and dirt off the side of the cake and onto the cake stand. One word, epic. The birthday boy was in awe. Even asking about the cake the next day.

That meeting I forgot about is this week. (Phew, for a week later, I would have been kicking myself if I’d missed this meeting). I can’t be more excited about it. It’s got to do with the blog, and involves a bit of radio and video – once I get the full details, you will too. Maybe that’s why I thought it was a week early – sheer excitement!

This sushi fillet-o-fish recipe that also got forgotten. I was (secretly) patting myself on the back thinking, ‘wow – you really shot a lot that day and the post is already written, score’. It meant this post was fairly fast to put up, which is very unusual around here.

So, enjoy my last sushi burger and know that I’m feeling blog-better – and content will be more regular, more varied. And a change is around the corner. This last change is one I definitely won’t forget about.

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THE SUSHI FILLET-O-FISH

INGREDIENTS
2 CUPS OF BROWN SUSHI RICE (MAKE YOUR OWN OR USE THE EASY MICROWAVE PACKETS)
3-5 SLICES OF PLASTIC CHEESE, CUT INTO QUARTERS
5 CORNICHONS, CUT INTO A FINE DICE
KEWPIE MAYO

FOR THE FISH PATTIES
1 FILLET OF FIRM WHITE FISH (I USED SNAPPER)
1 X EGG, lightly beaten
1 CUP OF PANKO CRUMBS
SALT AND PEPPER

LET’S GET COOKING

STEP ONE
To make the fish patties cut the fish into squares, mine were 4 x 4cm and 5mm thick. Lightly coat the fish pattie in the lightly beaten egg, then coat all sides in panko crumbs. Set aside and refridgerate for 10 minutes.

STEP TWO
Shallow fry your fish patties in a non-stick frypan on a medium heat until golden brown on both sides. Drain on paper towel. Repeat for remaining fish patties.

STEP THREE
With slightly wet hands form your sushi brown rice burger tops by squeezing the rice together in the palm of your hands. Repeat with remaining rice.

STEP FOUR
Assemble your burger; burger bottom, fish patty, slice of cheese, kewpie mayo, cornichons then your burger top. Repeat the process for your remaining ingredients.

Makes 12. Eat immediately. No chopsticks required!




 
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