Delicious French toast

Aka eggy bread in our house
I was craving this after a night out not so long ago. The ultimate hangover food and you don't even need to run to shops everybody probably has a slices of bread and eggs knocking about.

Preparation and cooking time 10 minutes

Serves one hungry person

Ingredients:


2 think slices of yesterday's bread (fresh bread doesn't work as well but if its all you have work away with that)
2 large eggs
2 tablespoons of cream Or milk
2 tsp of caster sugar (use more if you like it sweeter)
Drop of vanilla extract or pinch of cinnamon
Knob of butter for cooking

Method:
Whisk eggs, cream vanilla or cinnamon
together in a shallow dish big enough to soak the bread.
Add the bread press down and turn to make sure bread is completely coated
Heat a frying pan medium add the butter when it foams slightly add the bread. Fry until golden and turn.

Serve with maple syrup and bacon , fresh berries or fried banana and cream or ice-cream ideas are endless. Dust with icing sugar to serve

mexican hotpot

MEXICAN STYLE HOTPOT On cold rainy days all we want to eat is comfort food. This recipe is adapted from a traditional hotpot my dad use to make us when we were kids, it’s probably one of five recipes he has in his repertoire when he made this my sister and I absolute loved it and would ask him every day to make it again. My mum would slave away over the stove everyday and we took that for granted think it made her a little jealous but it was just the novelty of having dad at home and mum at work, any way I’ve turned this recipe into a Mexican style one by adding a bit of chilli and cumin and kidney beans to the base sauce. You can change this recipe by adding omitting the spices and kidney beans and adding basil and chilli and using mozzarella on the potatoes or use diced chicken breasts and chorizo instead of mince beef to have a Spanish themed hotpot. The left over’s are yummy in tacos with crispy iceberg lettuce and sour cream or on top of bake potatoes. This will freeze perfectly.

Mexican style hotpot

Serves 6-8 hungry people.450g mince beef 2 carrots diced 1 white onion diced ½ cup of frozen peas 1tsp of chopped garlic (I use the one in from the supermarket ready chopped in oil)2tbsn olive oil 2 tins of tomatoes1 tbsn tomato puree 1 tin of kidney beans 2 beef oxo cubes 1 tbsn Worchester sauce ½ Tabasco (optional)2tsp ground cumin ½ tsp chilli flakes or chilli powder (Id add more because l Love chilli so use this spice to your taste)1 tbsn chopped fresh coriander 2 finally sliced scallionsFor the top:6 medium potatoes washed, peeled and slice quite thinly.50-75grm of sliced cheese any kind will do.

Pre heat the oven 170oc Heat your pot with 1tbsn of the oil and add meat fry until well browned 5-6 mins Drain off excess fat Add the final 1tbsn of olive oilAdd the vegetables to the meat and cook off for a further 5 minutes Add the stock cubes, Worchester sauce, Tabasco, tomatoes and kidney beans Stir well Add cumin and chilli flakesCook for 6-8 minutes to let all the flavours develop and marry Throw in coriander and scallionsTransfer to an oven proof casserole dish Place sliced potatoes on top Cook in oven for 30 minutes then for the final 10-15 minutes add grated cheese and turn up the heat to 190ocServe piping hot with salad, baked beans or more potatoes.Some sour cream would be lovely on the side too.