insideKENT Magazine Issue 95 - February 2020 | Page 77

VALENTINE’S
THE WAY TO
OUR HEART
FROM BREAKFAST IN BED TO CHEEKY LATE NIGHT COCKTAILS, VIA A FULL ON DATE
NIGHT MENU TO IMPRESS, FALL IN LOVE WITH THESE ROMANTIC RECIPES.
Raspberry Eggy Bread Maple, Cherry and Mascarpone French Toast
Recipe by British Lion Eggs www.eggrecipes.co.uk Recipe by Georgina Hayden for www.maplefromcanada.co.uk
Serves: 2
Prep time: 5 minutes
Cook time: 8 minutes Ingredients:
Ingredients:
• 4 slices medium sliced seeded bread
• 2 large British Lion eggs
• 2 tbsp caster sugar
• 1 tsp vanilla essence
• A little vegetable oil
• 100g fresh raspberries
• A little icing sugar to serve
Method:
1. Use a large heart shaped cutter to
press out 4 hearts from the slices
of bread. Alternatively make a
heart shaped paper template and
carefully cut around.
2. In a shallow bowl, beat the eggs,
caster sugar and vanilla together.
3. Add the heart shaped bread and
leave to soak for a few minutes,
turning so the egg soaks into
the bread.
4. Push two thirds of the raspberries
through a sieve to make a puree
and sweeten to taste with sugar.
5. Heat a non-stick frying pan, add
a little oil and add the hearts, two at
a time, and cook for 2 minutes on
each side until golden. Transfer to a
plate and cook the remainder.
6. To serve, stack up the hearts, top
with raspberries, spoon the raspberry
sauce onto the plate and dust with
icing sugar.
• 400g stoned and drained cherries
• 2 tbsp maple syrup
• 250g mascarpone
• 1/2 zest of grated orange
• 2 tbsp icing sugar, plus extra
for dusting
• 8 slices of fruit bread
• 4 eggs
• 160ml milk
• 20g unsalted butter
• 1 tsp ground cinnamon, plus extra
for dusting
Method:
1. In a bowl place cherries and soak
in maple syrup. If using fresh
cherries, gently poach them in a
small saucepan over a low heat.
2. In a separate bowl, mix together
the mascarpone, orange zest and
icing sugar. Spread the mascarpone
mixture on two sides of two slices of
fruit bread.
3. Top with a spoonful of maple
syrup, the cherries and place with
remaining fruit bread to make a
sandwich. Press slices together.
4. In a wide rimmed, shallow bowl,
whisk eggs and milk together and
add cinnamon. Gently lift and place
sandwich into the egg mix turning
over to cover each side.
5. Melt butter in a frying pan, and
when hot, lay down each sandwich
and cook until light-golden brown
and crispy. Make sure egg is cooked
thoroughly on each side.
6. Serve onto a plate, sprinkle with
extra ground cinnamon and icing
sugar, cut in half and serve.
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