Page 22 - PR Mag May19

It's that time of year for you to return the favour!
Lavish her with some special treats that she truly deserves!
Delectable French Toast

Ingredients Method
4 eggs Whisk all ingredients together in a bowl. Heat 1/2 tablespoon
1 1/2 cups milk butter in a nonstick pan over medium heat. Working in
1/2 teaspoon nutmeg batches, dip 6 thick slices white bread in the egg mixture
1 teaspoon vanilla extract and cook in the pan until golden, 2 to 3 minutes per side,
1 teaspoon sugar adding more butter as needed. Transfer to a baking sheet
pinch of salt and bake in oven at 180C until puffed for 8 to 10 minutes.
Meanwhile, melt 4 tablespoons butter in the same skillet
until browned. Drizzle the French toast with the browned
butter and maple syrup.
Raspberry Sunrise Mimosa

Ingredients Method
1 punnet of fresh raspberries Make the ice: Fill each compartment of a 12-cube ice cube
1/2 cup Bickford’s raspberry tray about a third of the way up with water and freeze until
cordial, chilled solid, about 1 hour. Puree the raspberries in a food processor
2 cups pulp-free orange until smooth. Add 1 to 2 teaspoons of puree to each cube
juice, chilled compartment, coming about another third of the way up the
strawberries side. Freeze until solid. Top off each compartment with water
pineapple and freeze until solid.
mint leaves Make the cocktail: Pour the raspberry cordial into a freezer-
750mL bottle sparkling dry safe glass, about a quarter way up. Freeze until the cordial is
white wine, chilled (optional) very cold and thick, about 30 minutes. Place a large spoon in
the glass, holding it so the tip of the spoon touches the side
of the glass just above the cordial line. Slowly pour the orange
juice over the spoon, filling it halfway. Bring the spoon up as the
juice level rises. Using the same technique, add the sparkling
wine, be mindful of the bubbles and leave some space for the
premade ice cubes. Garnish with strawberries, pineapple and
mint leaves
Breakfast in a Cup

Ingredients
12 slices bacon
6 medium eggs
3 slices bread (any kind)
Cheddar cheese
Fried tomato, mushrooms (optional)
Method
Preheat oven to 200 degrees. Spray a 6 hole muffin pan with
cooking oil. Partially cook bacon, drain on paper towels and cool
slightly. Using an egg ring, cut 6 circles out of the bread. Place
a bread circle at the bottom of each muffin cup. Now fit 2 slices
of bacon loosely around the sides in each cup, overlapping as
necessary, lining the sides of the muffin cup, forming a bacon
‘cup’”. Place cheddar cheese and any of the optional ingredients
on top of the egg. Break an egg on top of each cup. Sprinkle top
of each egg with some salt and pepper. Bake for 15-20 minutes,
or until bacon is cooked to crisp.