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Niña
​nin-ya

NIÑA ​ANINIAS

SHOP. COOK. EAT.
REPEAT.

Grand Marnier French Toast (My Version)

8/31/2010

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Picture
FV02-02-0810

Original Recipe: Lorraine Vassalo
Ontario, Canada
Bon Appetit | Septemer 1995

I made two versions of this, one using french bread (the original version) and one using normal white bread (my version). So I served them both. My kids prefer the white bread though and they want the one without alcohol!

Tip 1: If you don't have half and half, make 1 cup by mixing 1 tablespoon melted butter and make up the remaining amount with milk.
Tip 2: The original version was double the amounts in this recipe, without bananas and chocolate syrup. Increase the ingredients as you require.
Tip 3: This is so easy to make that your kids will enjoy making this with you. My kids had a blast.

INGREDIENTS:
2 large eggs
6 tablespoons or 3/8 cup half and half
2 tablespoons or 1/8 cup Grand Marnier or other orange-flavoured liqueur or frozen orange juice concentrate, thawed
1 tablespoon sugar
1/2 tablespoon grated orange peel
1/4 teaspoon vanilla extract
9 3/4-in thick French Bread slices and 3 slices of White Bread

4 tablespoons (1/2 stick) butter
1/2 banana
Powdered sugar
Warm maple syrup
Serves 
3 decent-sized ones

This took me 30 minutes to make, so that's 15 minutes for you.

PROCEDURE:
Pre-heat oven to 350F. Place a baking sheet to warm up.

Whisk first 6 ingredients in a medium size bowl. Dip each bread slice into egg mixture and set aside. (Egg mixture can be prepared 1 day ahead). Pour remaining egg mixture on top of the bread and let it stand for 20 minutes. This will ensure you have a crispy outside and a pudding-like texture inside.
 
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bread slices to skillet and brown each side, about 2-3 minutes per side.

Transfer cooked toasts on the pan and keep it warm in the oven while you finish the next batch.

Repeat cooking with the remaining 2 tablespoons butter and bread slices.

Arrange toasts on plate one after another making a pyramid. Sift powdered sugar over it. Pour syrup and add sliced bananas on the side. Squeeze chocolate syrup on top of bananas and voila! You have a hill of yummy snow-covered breakfast with chocolate river on the side. :)

Acoustic Chef, cookin’ one tune at a time! 
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Spicy Baked Mussel with Herbs and Cheese

8/30/2010

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Picture
FV01-01-0810

Thought it's just fair to start off with the mussels in the picture. Frankly speaking, I haven't baked mussels before, my hubby always beats me to it. Day before yesterday, I got my chance.

Let's just say, this is just one of the many recipes that I've tried and will be making for gatherings to come... easy to make but very impressive. Love it!

Tip 1: Buy this from Carrefour and they'll have it pried open for you.
Tip 2: This is morish but don't make too much. You do want your guests to look forward to "next time".

If this is not easy, I don't know what is!

INGREDIENTS:
1 1/2 kilo mussels, opened
300g softened butter
300g garlic paste / powder / freshly minced
200g Parmesan Cheese
400g grated Cheddar cheese
Cayenne Pepper
3 tablespoons chopped parsley
Rock Salt
Serves 8

This took me 20 minutes to make, so that's 10 minutes for you.

Preheat the oven to Gas Mark 4 180°C/350°F

Under cold water, using a small hard brush, clean the mussels thoroughly.

Squeeze lemon juice to steamer's water. Place mussels on steamer's tray and steam for 5 minutes. I love butter so much that I also add a bit of butter on each mussel before steaming.

Smudge butter on each half shell. Add a dash of garlic powder, top it with parmesan, cheddar cheese and a little parsley. Finish it off with cayenne pepper. Lots of them if you like it really spicy. 

Line the tray with rock salt then place mussels on top. Bake it for 3-4 minutes.

Serve mussels on a platter with a bottle of Tabasco hot sauce on the side, just in case your guests prefers it hotter.

As simple as 1-2-3, you got yourself a drop of the ocean as an appetizer to die for!

Enjoy my very first post!

Acoustic Chef, cookin’ one tune at a time!
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    Fave Recipes

    I'm No Chef but I love food like it's no one's business.

    I didn't know anything about cooking... frying an egg used to be a nightmare.. until I was forced to learn more... I had my first born... that's when my gastronomic journey started...

    Join me in my food quest.
    Laugh at my embarrassing moments.
    Share my triumphs.

    And if you're brave enough ... cook with me (ooooh scary!), virtually that is, and have the most enjoyable time!

    Welcome aboard
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