FRENCH TOAST WITH CREAM CHEESE AND STRAWBERRY SAUCE

FRENCH TOAST WITH CREAM CHEESE AND STRAWBERRY SAUCE

Whenever I have leftover bread in my kitchen I instantly know that I have to make French toast.I love eating French toast for breakfast,so this time I got a little innovative and instead of the plain one i served it with some cream cheese and strawberry sauce and it turned out absolutely delicious.

INGREDIENTS-

3 slices of stale French bread

2 eggs

½ cup milk

1 tsp sugar

A pinch of cinnamom

2 tsp vanilla essence

Butter for frying

100 grams Cream cheese

FOR THE SAUCE-

10 strawberries

1 tsp sugar or to taste

METHOD-

Whisk together the eggs,sugar,milk,1 tsp of vanilla essence and the cinnamom powder.

Transfer the egg mix to a shallow dish inorder to dip the bread slices.

Dip both sides of bread in the mix.

Meanwhile,in a pan over medium heat melt the butter.

Fry the bread slices until golden brown on one side and then turn and fry the other side.

Serve immediately with the strawberry sauce and cream cheese.

For the strawberry sauce-

Blend the strawberries and sugar together in a blender.

For the cream cheese-

Whip the cream cheese with 1 tsp of vanilla essence until smooth.

ORANGE AND COCONUT CUPCAKES

ORANGE AND COCONUT CUPCAKES

I was bored of baking the usual cupcakes so this time I thought of making some orange flavoured cupcakes with dessicated coconut on top.I did not have any whipped cream in hand so I made a little syrup of orange juice which gave the cupcakes a nice tang.

INGREDIENTS-(makes 14)

1 ½ cup refined flour

1 ½ tsp baking powder

½ tsp baking soda

Pinch of salt

½ cup castor sugar

1/3^rd  cup melted butter

1 large egg

3/4^th cup fresh orange juice

1tsp orange essence

Grated zest of 1 orange

TOPPING-

1 cup orange juice

1tbsp castor sugar

1tsp lemon juice

2 ½ tsp cornflour

1 cup dessicated coconut

METHOD-

Preheat the oven to 180 C.

Prepare the cupcake moulds.

Sieve all the dry ingredients excluding the sugar i.e the flour,baking powder,baking soda,salt.

Then,whisk with a beater the egg and sugar.

When fluffy add the other ingredients i.e melted cooled butter,orange juice,orange essence as well as the zest of an orange.

Mix well.

Then,add the dry ingredients in the wet orange mix.

Fold in till the batter is mixed thoroughly and free of any lumps.

Bake for 10-15 min or remove when a skewer inserted comes out clean without any wet batter.

Remove from mould and let cool.

FOR THE TOPPING-

In a pan,add the 3/4^th cup of orange juice,sugar,lemon juice and heat it.

Meanwhile,mix cornflour with the remaining orange juice and add it to the pan.

Keep stirring till the mix thickens to a syrup consistency(it should coat the back of a spoon).

Remove from heat and cool.

ASSEMBLING-

Take the cooled cupcakes and cover the top with the orange syrup and dip the tops in dessicated coconut.