Tag Archives: Rachel Allen

French Toast for Mother’s Day

I know I’ve posted a French Toast recipe before, but this Rachel Allen one is so beautifully simple. So simple that anyone in the family could take it upon themselves to make it for, say Mother’s Day….

French Toast by Rachel Allen
This is my go-to book for simple quick recipes that taste of the flavours you’d expect of the dish. And with “traditional” French Toast you need not add anything except the 4 main ingredients. Then you can add all the fancy blueberries and maple syrup afterwards.

Mind you if you try to look up “French Toast Recipes” there’s a myriad to chose from.  This Guardian Article is excellent and very informative about alternatives if you chose to follow a different path to mine- so to speak….

Rachel Allen’s Simple French Toast

Ingredients

25g Butter

2 eggs (as fresh as possible)

2 tablespoons of cream or milk- use the cream.

thick slices of at least one day old white bread
French ToastMethod:

Put a heavy frying pan on the hob to heat and add some of the butter. Whisk the eggs and cream together in a shallow dish big enough to take the slices of bread.

Soak a slice of bread briefly in the egg mixture then turn over to soak the other side.  Lift up to drain off the excess liquid then place gently in the hot pan.  You may need to turn down the heat.  Let it cook away until you start to see the bottom turning golden.

French Toast
Flip over onto the other side. Cook for a further 2  minutes then put on a plate in a low oven to keep warm while you cook the other slices. Add more butter to the pan as necessary.

French Toast

NOTE: I usually make twice this recipe! But we are always hungry at breakfast

NOTE2: as a disclaimer- my wonderful daughter actually made these, I just watched and photographed.  She insisted, it was my birthday after all!

NOTE3: On the day I treated myself to a dollop of cream, some raspberries and slices of banana.

French Toast

Divine!

The Easiest Meringue Recipe in the world

People are often afraid of making meringue.  I find it a super dessert to make in advance.  A good friend of mine, Emily, had told me about a Rachel Allen recipe that basically just flung everything together and whisked the bejasus out of it. And I often make meringue the “meringue girls” way too.  But this recipe is specifically for pavlova.  And works every time.

MeringueI always use my stainless steel kenwood bowl for this job.  I’ve never made it by hand but can’t imagine it would be easy, unless you’ve popeye arms. Meringue

The secret is to put everything in the bowl, with some hot water, I think the hot water is almost the equivalent to making meringue the Italian way. Then it’s whipped on high for 5 minutes until the sugar is dissolved and the egg whites are holding their shape.
MeringueI simply spread this onto a large, lined baking tray and spread into some sort of shape. If I’m making a large one I’ll make it square as it’s easier to portion, but this was just the usual family dinner, so I made a circle (ish)   Meringue
The other secret is the oven setting.  Although Rachel says you can use a fan oven, this recipe works best I feel when using the conventional one, as she suggests.  You simply heat the oven, on conventional, to 2000C, then simply switch it off when you put the tray into the oven to bake.  This means that you can make it last thing at night and simply walk away.  Mind you, be careful not to come down in the morning to turn the oven on again before taking the masterpiece out!

MeringueThe last thing to add is the topping.  Rachel suggests Mango and crystallised ginger.  I don’t always have a ripe mango to hand- who does?- so I go with a mixture of what fruit I have in the fridge.  And as this was a special dessert, I melted some chocolate to spoon over the assembled dish. Meringue