French Toast Italian Style

For weekends, when I'm not too tired, I like to make up a nice brekky for the family. Today I tried making French toast with ciabatta, which is an Italian bread.



It turned out great. I love to cut it into thick slices so the eggy custard gets soaked into it giving it a pancake like texture and it seeps right into the holes of the bread. I fried it in lots of butter for that extra flavour.

To serve, I sprinkled cinnamon sugar with fresh strawberries on the side. We also poured a splash of maple syrup. (The real stuff, not the maple flavoured syrup)

Delish...


Bon Appetite,
Cherrie

Midweek Express #2

Quesadilla

This is a Mexican dish meaning "little cheesy thing". My version is 2 flour tortillas filled with left over roast chicken, which I've shredded, tomatoes, spring onions and lots of cheese. I used tasty cheese but you can use any type of cheese you like. I then placed in a hot dry fry pan to let the tortillas crispen and the cheese melt. This only takes about 10-15 minutes to prepare and cook, making it an excellent quick meal to make during the week.





Bon Appetite,
Cherrie

The Way To A Man's Heart...

Butter Cake for Hubby...



Bon Appetite,
Cherrie

Back to my roots Challenge #11

Siopao - Steam Pork Buns

The Filipino cuisine has been influenced by many, mostly by the Malays, Spanish, Indians, and Chinese. The early Filipinos used simple ways of cooking like barbecuing, boiling and roasting. Sauteing wasn't a method used until the Spanish came. However frequent visits by Asian neighbours, who came to the Philippine shores to trade their goods, exposed their food cultures and their use of herbs and spices to the Filipinos, which led the Filipino cuisine to become a varied and vibrant one like it is today. To learn more about Filipino cuisine, read here.

Today's Challenge is of one influenced by the Chinese. My sis in law came across a simple but more importantly, delicious Siopao recipe (pronounced sho-pow). My mum used to make these when I was younger but her recipe is a bit more complicated. We three decided to give it a go and make it together. Our filling is usually pork but I've seen beef recipes on the net.

The basic recipe includes a light dough mixture


filled with pork with gravy and a piece of boiled egg

and then shaped into a ball.

This is steamed for about 20-25 minutes



It's ready when it grows double in size.


Anyone that wants to give this a go leave a comment and I'll give you the recipe.

Bon Appetite,
Cherrie