Simon Toohey's (MasterChef Australia) Frank n Al Chai Spiced French Toast with Honey and Berries
INGREDIENTS:
- 4 slices of white bread or sourdough, slightly stale.
For the mixture:
- 150ml milk of your choosing
- 3 eggs
- 1 tablespoon Frank n Al Chai powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 20gm butter
For the topping:
- 2 tablespoons honey
- 1 lemon, juice and zest
- 1 cup of your favourite seasonal fruit, chopped up
- whipped cream
METHOD:
- Place the eggs in a bowl and whisk. Combine the milk, vanilla, chai and a pinch of salt. Place the sliced bread into the egg mixture and let soak briefly.
- In a pan, place the butter and melt, add in the bread - wiping off any excess and fry on both sides until golden.
- Cook one after the other until all is golden and nicely fried. Then whisk together the honey and lemon, pour over the French Toast, top with berries and whipped cream.
Chai Banana Bread
INGREDIENTS:
- ⅓ cup (75 grams) melted coconut oil
- ½ cup honey (168 grams) or maple syrup (155 grams)
- 2 eggs
- 2 large ripe or overripe bananas, mashed
- ¼ cup (56 grams) milk of your choice or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon Frank n Al Chai, plus extra for sprinkling
- 1 ¾ cups (220 grams) flour
- ½ cup walnuts (optional)
METHOD:
1. Preheat the oven to 165°C (325°F) and grease a loaf pan.
2. In a large bowl, whisk together the melted coconut oil and honey. Add the eggs and mix well, then incorporate the mashed bananas and milk. (If the coconut oil solidifies due to the cold ingredients, allow the bowl to rest in a warm place, such as on top of your stove.)
3. Stir in the baking soda, vanilla extract, salt, and Frank n Al Chai, mixing until well combined. Switch to a large spoon and gently fold in the flour until just combined—some lumps are fine. If using, fold in the walnuts now.
4. Pour the batter into the greased loaf pan and sprinkle lightly with additional Frank n Al Chai.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for at least 10 minutes before enjoying!
Spiced Pumpkin Soup
INGREDIENTS:
- 1.2kg pumpkin (any type)
- 1 onion, sliced
- 2 garlic cloves, peeled whole
- 3 cups vegetable / chicken broth (low sodium)
- 1 cup water
- 1/2 tsp Frank n Al Chai (original blend)
- Salt and pepper
METHOD:
- Cut the pumpkin into 3 cm (2.25-inch) slices, remove the skin, and scoop out the seeds. Then cut the pumpkin into 4 cm chunks.
- In a pot, combine the pumpkin, onion, garlic, broth, chai and water—note that the liquid won’t completely cover the pumpkin. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer uncovered until the pumpkin is tender (you can test this with a butter knife), which should take about 10 minutes.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste, then stir in the cream (avoid boiling the soup after adding the cream to prevent it from curdling).
- Serve the soup in bowls, garnished with a drizzle of cream and a sprinkle of Frank n Al Chai. Enjoy!