Friday, May 24, 2013

Savory French Toast




I was craving something salty yesterday morning, but couldn't decide what to whip up. I came to a brilliant idea to make french toast. We make this toast at our house every year for new year's eve. It has become a tradition in our family. So when my mum saw me making savory french toast she asked why am I doing this winter dish in the middle of May? The thing is I hate when someone calls a dish a winter/summer dish. You can eat any dish any time, no matter what season. Or my grandma, she always makes casseroles in winter, never in summer and even if someone asks her to do it she says it is not a summer dish. Where does that come from?!
Anyways, this savory french toast is such a great breakfast or even dinner, and I love to make it for a party snack too. Everyone loves the pizza flavored bread and the cheese on top. Heaven. Just heaven.

You need:
12 slices bread of choice
½ cup butter
½ cup ham, cut small
2 table spoons olives, cut into halves
1 cup grated cheese
½ cup sour cream
An egg
Salt and pepper to taste

Prepare a baking tray and line it with parchment paper. Arrange the bread slices on the tray and butter the bread. Set aside. In a medium sized bowl mix together the egg and sour cream. Add the ham, olives and cheese and mix well. Put a spoonful of the mixture onto every bread slice and season with salt and pepper. Bake in the oven on 200°C for 10 minutes or until the cheese is melted.

Thursday, May 16, 2013

Peach Charlotte

You already know I have a thing for fruity desserts, but this one is the easiest ever. Really. Charlotte is one of the desserts I have loved when I was a kid, and today I still like it even though the real reason we eat a lot of Charlotte lately is my sister, who is obsessed with it.



Charlotte is the ultimate summer dessert; light, fruity, packed with flavor and doesn't require baking. I have to warn you however, this recipe is not the original Charlotte recipe. This one is my version of it. I know how a Charlotte looks and tastes like, but believe me – this one is much easier to do and tastes just like any other.

You need:
12 ladyfingers
2 cans peach halves in juice
2 cups heavy cream
8 table spoons sugar
1 tea spoon vanilla

First, drain the peach halves and cut them into chunks. Then put the peach chunks in a blender and mix them until smooth (or if you wish, a bit chunky). Beat the heavy cream together with the sugar and vanilla until soft peaks start to form and set five table spoons aside. Combine the rest of the cream with the peach mixture. Mix well and set aside. Prepare small glass bowls and start making your Charlotte; put three table spoons of the peach mixture in the bowl. Then stand four ladyfingers upright around side of the bowl. Put the remaining heavy cream on top. Let cool.

Sunday, May 12, 2013

Apple Dumplings

Do you love apples like I do? I am a huge fan of apples and eat at least two a day. Of course, I love other fruit too, but apples are the numero uno when it comes to fruit. When I go to buy some, I tend to buy too many and then I start baking apple pies or eat them with peanut butter, which is a great snack by the way! Or I make this great dish, called Apple Dumplings.
You might notice this dish does not look fancy and appetizing at all, but trust me it is amazing. It is such an easy recipe and you can do it in minutes, and have a great breakfast/dinner/dessert ready.



You need:
500 grams apples of choice (Granny Smith are probably the best here)
1 egg
150 grams flour
A pinch of salt
½ cup sugar
½ cup bread crumbs
3 table spoons butter

Peel the apples and grate them. Let them stand for a few minutes and pour the liquid into a glass and drink it because you don't need the juice here. Put the apples together with the flour and salt into a medium sized bowl and mix well with a spoon. Now use your hands and try to form dumplings. Remember that your hands have to be a bit wet so the batter doesn't stick to it. Pour 2 liters of water in a bigger pot and bring to a boil.Carefully put the dumplings in and cook until they start to float to the top. This may take five minutes or so. Remove them from the water and set aside. Put the butter, sugar and bread crumbs in a medium sized sauce pan and let it slightly brown over low heat. Add the dumplings and turn them a few times in the mixture. Serve.