In The Kitchen With Stefano Faita

Recently, I discovered an incredible, wonderful and not to mention great looking chef on television on CBC. I was flipping through the channels one time and I really enjoy cooking shows, so I stopped on CBC’s channel while I saw this cooking show, and I saw that it was In The Kitchen with Stefano Faita, so I started to watch his cooking show, and I automatically knew it was a show I would like then I began to love it. I cannot wait to watch his show daily and especially, by the way Chef Stefano explains the way to cook food, incredibly easy methods, very tasty, full of flavour foods of which I like. I love to cook myself and I can tell that he is not afraid of adding a lot of flavour and he is always enthusiastic and excited when it comes to food.

This past week, I had the pleasure of speaking with Chef Stefano Faita during his chat that he had set up for his fans to ask him questions, and he gave me tips and tricks on what to do with stir fry when it becomes too liquidy, to always make sure my wok is hot and to make sure the liquid from the meat and vegetables dry out before putting in the soya sauce or whatever seasoning , and I had also asked him how to make pasta from scratch and he explained it to me thoroughly and I got to see his recipes and he answered me so quickly because it was an hour chat with him. He seems to be such a great person all around and I am so glad I got that moment to talk with him. I’d love to meet Chef Stefano Faita someday and enjoy his food that he makes with his magic chef hands. I am really impressed, and there are foods and ingredients that I never knew of until I learned them from Stefano. I enjoy chopping, dicing and the way he handles food. He is a natural.

I have learned so much about cooking from him that, I cannot wait to try his recipes at home to feed my family, friends and when people come over whether it’s for the holidays, occasions or for no reason, just to hang out with great company and great food in the mix, that will keep people coming back for more as Stefano says while he is cooking on Television.

You can catch In The Kitchen with Stefano Faita on CBC at 3:30pm Monday-Friday’s  in Canada or you can go to www.cbc.ca/inthekitchen to obtain more information, Stefano’s recipes, and where you can connect with him on Facebook, Twitter and more. You can also go to a taping of his show and be part of his audience. I wish Stefano Faita the best and May you continue working with those Magic Chef hands that you are so gifted with.

Talin’s Famous Lemon with Lemon Zest Cake

Recently I decided to try something new for myself when I was preparing cake one time to take to a relatives house. So I decided to come up with a whole new different type of cake that involves Lemons. I am a huge fan of Lemons and It is such a good source of Vitamins and it helps the immune system. The Lemon cakes major flavour is definitely the Lemon and it has to have the Sweet/Sour Lemony taste to it. Now here is my famous recipe.

Ingredients Required:

2 Juicy big or Large fresh Lemons – If you like the extra Lemon taste add one more if you life.

Sugar

Flour

Baking Powder

6 Eggs

Milk

1 teaspoon of Vanilla Extract or Vanilla

Preparing the Lemon:

Now before squeezing the lemon I suggest you wash the lemons really well because were going to be using the Yellow skin to zest it.

Before squeezing the Lemons, take a zester and put the lemon skin that is ZESTED in a separate bowl. Zest until you see the white core of the Lemons, but make sure its not so so delicate to squeeze.

Now in a Lemon squeezer, make sure all the liquid juices are out of the Lemon. becareful for the seeds that they dont go into the juice.

Now put the Zest with the Lemon juice for about 5-10 minutes until soaked together until you start with the Cake batter preparations..

Preparing the Cake Batter:

Crack open 6 large eggs into the cake making bowl – for best results use the machine.

Start the machine and make sure the eggs are fully beaten and make sure it starts to turn into a light creamy yellowing colour.

Add the LEMONS/LEMON ZEST

Then put the teaspoon of Vanilla

After put 1 to 2 cups of Sugar

1 cup of Milk

1 to 2 Tablespoons of Baking powder

2 cups of Flour — check consistency. If its way too watery put about half a cup more of flour if it’s a little denser just leave it be.

Dont stop the machine until everything is mixed well together –

——————–

To prepare the Cake Baking Pan…

Make sure the Cake baking pan is deep.

Spray the pan with OLIVE OR CANOLA OIL with the cooking spray and make sure you have it all covered….

Add the Cake batter to the PAN Let the cake batter settle until your OVEN heats up

————————

Pre-heat your oven to 350

When your oven is pre-heated, put the Lemon Zest Cake in.

It should be done in an hour or so Depends on the strength of your oven. — Now to know its been done, just stick a tooth pick inside. If it comes out clear, its done, if it sticks to the toothpick it still needs to be done. Make sure its Gold Brown on top.

————-

Now before taking the cake out of the pan, let it cool off then put it onto a dessert plate. There you have it!

ENJOY!

Armenian Pizza — Laghmajoun – MesaShod – Armenian Style

Hello All, this is my last Delicious week recipe.

 

Armenian Pizza 🙂

 

Enjoy the recipe

 

Printed from THEGUTSYGOURMET.NET

INGREDIENTS: Makes 10-12

 

Dough:**See Note

• 1 teaspoon active dry yeast

• ½ tsp sugar

• ½ cup lukewarm water

• 3 cups all purpose white flour

• ½ tsp salt

• 1 tablespoon olive oil

** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making. Be sure when

you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.

 

Topping:

• olive oil for the brushing the dough before the topping

• 1 tablespoon butter

• 2 cloves crushed garlic

• 1 large onion, grated

• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2

minutes, remove and peel. Leave seeds and juice with the tomato, do not discard.

• salt to taste

• 1 – 2 teaspoons sugar

• 12-16 oz ground lamb – can use 85% fat ground beef.

• 2 tablespoons tomato paste

• 1 tsp red pepper flakes

• 1 large lemon, juice of

• 1 green bell pepper, finely diced

• 1 pickled Jalapeno pepper finely chopped

• 1 cup flat leaf parsley, finely chopped

• 1 cup fresh spearmint, finely chopped

• 1 tsp. cumin

• 1 tsp. paprika

 

MAKING THE DOUGH:

** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking. Be sure when you bake the lahmajoon/lahmacun,

that you oil the baking sheet when you bake them.

 

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place

for about 15 minutes to full activate the yeast.

 

Add the yeast mixture to the remaining flour and water. Knead well until the dough is soft and smooth.

 

Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled

in size.

 

Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball. Roll and set aside

on a floured surface and cover with a damp towel. Set the oven at 450º F.

 

MAKING THE TOPPING:

Add the onion, garlic and butter to a skillet and sautè until translucent. Take off the stove and let cool.

 

Take all your prepared vegetables and place them all in a large bowl. If you have a food processor, this would be the time to

give all the vegetables a few pulses to get them all into a fine spreadable size. DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH!

 

Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand

until you have well mixed, spreadable topping.

 

Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8 inches in thickness. Place on a baking

sheet that has been oiled with olive oil, canola oil or cooking spray. Brush each round with olive oil (Extra Virgin is best). Top

with 2-3 tablespoons of the topping and spread the topping very thinly. Make sure you have an even layer.

 

Each baking sheet will hold two lahmajoon/lahmacun. You should have 3 or 4 baking sheets to keep things moving. Keep your

eye on the sheets in the oven to make sure they bake evenly. You may have to move things around the oven.The oven should

remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally

will stay between 400º F and 350ºF. Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can

stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to

keep them from getting too brittle.

 

You are now ready to fill them with fresh parsley, cucumber slices, sweet onion slices or other fresh veggies and a drizzle of

lemon juice and extra virgin olive oil, roll them up and enjoy these Anatolian delights.

Armenian Cheese Boreg

Hi Everyone,Tomorrow will be the last of my Middle Eastern Armenian Recipes week, then I will resume to the regular blogging. Enjoy the last 2 recipes of today and tomorrow.

A phyllo dough turnover filled with cheese and parsley and baked to a golden brown. Similar to the Greek Spanakopita, but a bit more cheesy and lighter in texture. They can be served hot or at room temperature Like many Mediterranean and Middle Eastern recipes, the phyllo dough co-stars with the feta cheese to make this a spectacular snack. The packaged phyllo dough available today makes recipes like this a cinch, compared to the exhausting and time consuming drudgery of rolling out sheets and sheets of tissue paper-thin phyllo dough.

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Makes 2 dozen

●   ½ pound, or more,  butter melted,  or better yet Clarified Butter.

●   Purchase 1 box phyllo dough at your supermarket (Athens or Apollo brands are the best).  You will
     need the whole box.

FILLING: 
●  1½ lbs. Jack cheese,  or ricotta,  or Armenian or Greek (Feta) cheese. Mix or take your choice.  Feta is
    the most authentic.  I like to mix feta and jack cheese ½ and ½.
●  1 cup chopped Armenian or Italian parsley,  Flat leafed.
●  2 eggs [beaten well]
●  ½ teaspoon salt
●  ½ teaspoon white pepper
●  Mix the above ingredients for the filling

DIRECTIONS: 

1.  Preheat oven to 400°F

2. Cut your phyllo dough sheets into 4 inch wide strips and the length of the longest dimension of the
    sheet of phyllo.

3. Brush a strip with butter and place another strip on top of that strip.  Butter that strip and add
    another until you have stacked 4 buttered strips.  

4. Place a tablespoon(s) of filling on the end of the strip and fold over the end into a triangle.  Now as
    you would fold a flag,  fold the filling and strip into a successions of triangular folds until you reach
    the end.  Brush butter on both sides and place on a baking sheet.  Do this until all the phyllo or the
    filling is used up.  Should come out pretty close to even and approximately two dozen triangular
    turn-overs..**SEE COOK'S NOTES**

5. Bake the cheese boreg triangles in a 400°F oven for approximately 20-25 minutes until they are
    golden brown.

6. As soon as they are cool enough to handle,  serve as an appetizer or a side dish

**COOK'S NOTES** 
1.  If you only need a dozen, you can now put a tray full in the freezer and freeze.  When frozen,  you
     can store them in your freezer in plastic zip-lock® bags and bake them,  without thawing,  at a later
     date.

Almond Baklava with Rosé Water

Almond Baklava With Rose Water..

Ingredients.

• 1 2/3 cups sugar
• 1 1/2 cups water
• 2/3 cup honey
• 2 cinnamon sticks
• 8 2×1/2-inch strips orange peel
• 2 teaspoons rose water*

 

• 1 cup (2 sticks) unsalted butter, melted
• 3 cups coarsely chopped almonds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

 

• 15 fresh phyllo pastry sheets or frozen, thawed

 

• Plain yogurt

Read More http://www.epicurious.com/recipes/food/views/Almond-Baklava-with-Rose-Water-106124#ixzz2EtJPpX00

Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.

Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

Fold 1 sheet of phyllo in half to form 12×9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.

* Available at Middle Eastern markets and specialty foods stores.

Read More http://www.epicurious.com/recipes/food/views/Almond-Baklava-with-Rose-Water-106124#ixzz2EtJk10Dn

http://www.epicurious.com/recipes/food/views/Almond-Baklava-with-Rose-Water-106124?id=106124

Recipe Credits found from website above.

Armenian Nutmeg Cake

Recipe Credits and Website go to

http://www.dishesfrommykitchen.com/2012/04/armenian-challenge-daring-bakers-april.html

Ingredients For The Armenian Nutmeg Cake:

Milk – 1 cup

Baking soda – 1 tsp

All-purpose – 2 cups

Baking powder – 2 tsp

Brown sugar, firmly packed – 2 cups

Butter – 3/4 cup (preferably unsalted, cubed)

Walnut pieces -1/2 cup you may need a little more

Ground nutmeg – 1 to 1 1/2 tsp (5 to 7 ½ ml) (5 to 8 gm) (try to grate it fresh yourself; the aroma is enchanting)

Egg – 1

 Method:

1. Preheat your oven to moderate 350°F/175°C/gas mark 4.

2. Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.

3. Sift together the flour and the baking powder into a large bowl. One sift is fine

4. Add the brown sugar. Go ahead and mix the flour and brown sugar together.

5. Toss in the cubed butter.

6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.

7. Take HALF of this resulting crumbly mixture into your spring form (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.

8. Crack an egg into a mixer or bowl.

9. Toss the nutmeg in with the egg.

10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.

11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting batter is very liquidy.

12. Pour the batter over the base in the spring form pan.

13. Gently sprinkle the walnut pieces over the batter.

14. Bake in a preheated moderate oven for about 30-40 minutes. You’ll know it’s done when the top is a golden brown, and an inserted toothpick comes out clean.

15. Allow to cool in the pan, and then release. Enjoy!

A Middle Eastern Dessert — Basbousa, Namoura — Delicious

A Delicious Middle Eastern Recipe. Dessert
Basbousa, Namoura

We make this in our family during special occasions and among everything else throughout the year.

This one of our popular desserts.

• 1 1/2 cups semolina flour

• 1/2 cup white sugar

• 1 cup plain yogurt

• 1/2 cup vegetable oil

• 3 tablespoons flaked coconut

• 1 tablespoon baking powder

• 6 whole almonds, split in half

• 1 1/2 cups water

• 1 3/4 cups white sugar

• 2 tablespoons rose water

Directions

1. In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2. In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3. Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9×13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4. Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

Recipe Credits go to All Recipes Website.  http://allrecipes.com/recipe/basboosa/detail.aspx

 

A Delicious Week Ahead For Everyone! Stay Tuned. Many Surprises Coming Your Way

It is with great joy and excitement, that I report to you all today, that starting tomorrow, It will be a very delicious week with so many Armenian and Middle Eastern Authentic Dishes and Recipes. I will show you tricks on how to prepare them, I will be outlining them with key flavours, and among so many other surprises that are headed your way. I have already prepared all the recipes that I will be featuring per day and I just cannot wait to have them posted up. I want to show to the world what we Armenians and Middle Eastern people eat on a regular basis and show to people different types of dishes that many are and have always been interested in. A lot of my readers/fans always wanted to know what we eat and how we prepare things, what we do to entertain our loved ones who come over, among many tasty recipes. Armenians and Middle Eastern dishes have unique types of foods and we carry a wide selection of all kinds of foods to eat from Appetizers, Vegetable Dishes, Meats, Breakfasts, Lunches, Dinners, Desserts, Pastries, and I will be giving you ideas on what to prepare during the upcoming Christmas holidays, and all year round.

In this world, there are so many different types of foods, styles, herbs, spices, and so many ways you can create your masterpiece with ingredients and it is an interesting world of culinary, cooking and baking. It is incredible what you can do with food, how it all comes together, the right texture, taste, and filling our tummies with goodness and a necessity in life that all of us need in life. I cannot wait until I show you all some interesting recipes, ingredients and products needed, the quantity, preparation, notes, and among so many different things. Stay tuned for a delicious and mouth watering week to come. 🙂

Talin’s Red Kidney Bean Dip Recipe

Hello everyone, I haven’t written a recipe in a while, so I decided today I write about my Red Kidney Bean dip. It is how you make humus, but there are some things that are different into it. Here goes:

Ingredients/Quantity needed:

One or 2 large cans of 540 ml of Dark Red Kidney Beans. (washed thoroughly after opening)

4 tablespoons of tahini

1 to 2 teaspoons of sea salt (regular iodized salt is not good to use)

2-3 cloves of Garlic

2-3 tablespoons of Lemon Juice Squeeze

1 teaspoon of Ground Cumin

1/2 teaspoon of Sweet Paprika

2 tablespoons of Extra Virgin Olive Oil.

half-one cup of water….. or as desired texture, but for dip, it shouldn’t be too tender.

How to prepare:

Get a food processor, and first add in the tahini, Olive Oil, water, lemon and garlic. Process it very well until garlic is well pureed

then you put the ground cumin, sweet paprika, salt into the mix….. beat that very well.

then add the dark red kidney beans —– check to see for tenderness, and the dip should be in between dense/tender… not too much as long as its dip-able.

 

Makes a good snack, makes a good dish for parties and everything.

Bon apetit!

Have a great one!

 

Talin’s Breakfast Of Champions

Today I decided on talking about my breakfast of champions that keeps me fueled for several hours. Everyday, I like to include an egg or two in my breakfast. I love eating breakfast and I never miss it. They say breakfast is the most important meal of the day and you must fuel up to start your day with healthy foods to get you on your way to a new day and new adventures. I recently started putting more veggies and fruit into my breakfast. I love my eggs in the morning. I don’t really have the sweet stuff anymore like with the syrups, and stuff. I like to eat foods with more energy and less fat. I get so happy whenever I eat this breakfast. It gets my day on track and I am so dependent on my breakfast.

My breakfast includes:

1-2 eggs, Cucumber, Green Pepper, With that non oily bacon either Chicken Or Turkey bacon with no fat and Cavendish or McCain Hash Brown Potatoes —

1 Banana, then I have either 100% Whole Wheat toast or I have 100% Whole Wheat English Muffins, Then I put sugar free natural Jams like Strawberry or Blueberry . The real deal.

For beverage I like having tea in the morning, then I drink some water and if I have Orange Juice in the house, I drink that instead.

 

I try not to miss any meals during the day and breakfast is one that I never do. Gotta love it 🙂

 

Talin’s Cinnamon Banana French Toast With Real Cherries on The Sides

Hello everyone, Here is a breakfast recipe that is fast and easy to make …..

Here is how to make Cinnamon Banana French Toast With Real Cherries on the sides.

You will need:

1-2 banana’s mashed up,

3 to 4 large Eggs

1 Tablespoon of Cinnamon or as much as desired

10-12 cherries or as much as desired.

3-4 Whole Wheat Toast Bread.

—————–

Preparations:

First you crack the eggs into a large bowl, then incorporate the banana’s, then you add in the cinnamon and beat very well, then take a large pan heat up to high and put some olive oil and dunk the toast bread into the batter and then put it on  medium high so you won’t burn the french toast, and cook on each side for 5-7 minutes on both sides or until golden brown and then pit the cherries and wash them thoroughly and then decorate on the sides.

—–

you can make your own fruit syrup with strawberries and blueberries mixed together. it will be a great add on and no use of those sugary syrups.

 

Bon apetit!

Talin’s Biscotti With Fennel and Slivered Almonds

Hello! Today I want to write a recipe and it is my Biscoti With Fennel and Slivered Almonds.

What you will need:

4 Large Eggs

2 and a half cups of flour

2 teaspoons of baking powder

1 teaspoon of vanilla extract

a little more than half of canola oil

half a cup of slivered almonds

2 tablespoons of fennel

1 cup sugar.

—————————————–

How to Prepare:

Take out a cake mixer beat the eggs really well, then put in the oil, then vanilla….

then you put in the baking powder, flour, sugar, and fennel…

after you stop the machine, put in the slivered almonds

————

preheat the oven to 350 degrees — then with parchment paper, make sure the biscotti is about an inch and a half thick and a little long. should make about 4 pieces.

then you put it in the oven and make sure it turns golden brown on top. take it out of the oven and keep the oven on, and then let it cool for a few minutes, then cut them up into bite sized pieces or how biscotti’s are cut and then put them back in the oven and wait til the inside gets golden brown and there you have it. BISCOTTI 🙂

ENJOY!

Talin’s Specialty Cinnamon Cake

One of my favourite things is to bake and to cook. I LOVE Making cakes. I am here to tell you about a basic cake you can make and its so simple. It takes less than 15 minutes to prepare everything. Here it is. for something so simple, easy and fast.

Ingredients

2 Table spoons of Cinnamon

1 table spoon of vanilla extract

1 to 2 table spoon of baking powder

2 cups flour

2 cups sugar

half cup of canola oil

1 cup of Milk….

6 Eggs.

How to prepare:

First you beat the eggs in the stand mixer, then you put in all the liquid ingredients, and beat them very well, then put in the dry ingredients. beat them very well together…

then you grease the pan with the cooking spray and then preheat the oven to bake mode to 350 c, then you put the cake batter into the pan, then you put it into the oven once its preheated.

Baking time takes about an hour to an hour and 10-15 minutes…

 

 

A Fruitful Breakfast With Waffles

Recently, I discovered new and exciting recipes to incorporate fruits in my daily intake. So I decided to make a fruitful breakfast with regular waffles.

Here is what I do…

I chop up 1 banana into small round pieces, then I take 4 or 5 strawberries, 15 blueberries, and 1 apple chopped…. I wash the apple, strawberry and blueberries. I put them together and then I make sure they are nicely decorated around my 2 waffles… I buy the regular waffles at the store. I toast it, then I use the fruit on my waffle and eat it. No Syrup required..

There you have it 🙂

Bon apetit!

Healthy Hearty French Toast

I know you may think french toast is full of carbs and calories, but really it isn’t… Not when you have 100% whole wheat bread…

 

My recipe for a great tasting french toast…

 

get whole wheat toast… People get 100% Whole Wheat and Multigrain mixed up….

Multigrain can still have a high amount of calories… 100% Whole wheat or Whole Grain is the way to go.

 

It depends how many you make for yourself. whether it is 1, 2, 3, 4, or 5 of them…

Make sure you have enough eggs to cover it all…

 

If you make 3 toasts, cover them with 2 beat eggs….

If you have 4 french toasts, beat 3 eggs… Incorporate that with the yellow yolks too..

 

When beating the eggs, you have the option of adding cinnamon to add flavour or vanilla extract…

 

If you watch your calorie intake, then use low sugar syrup or add REAL PURE Honey (Not those billy bee imitation honey)…

 

With french toast you can cut up banana’s, apples, you can put blueberries, strawberries, rasberries to get your fruit intake…

You can have a glass of Orange juice or have a cup of coffee or tea to your preference, and voila!!! A HEART Breakfast!

 

Bon Apetit!