Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

liuzhou

Breakfast 2019

Recommended Posts

5 hours ago, Anna N said:

 But nary a single English muffin. xD

 

According to @nathanm and Co. English muffins are indeed English.  (Though, if so, I grant they may not exactly call them "English muffins".)

 

Disclaimer, I was once served an "American hamburger" in Britain, breaded and deep fried.

 

  • Haha 1
  • Confused 1

Share this post


Link to post
Share on other sites
7 minutes ago, JoNorvelleWalker said:

According to @nathanm and Co. English muffins are indeed English.  (Though, if so, I grant they may not exactly call them "English muffins".)

 

American "English muffins" do indeed exist in England, but we don't call them "English" because we know they are! So, we just call them "muffins".

I like them a lot, but agree that a good crumpet is perhaps the better option, depending on my mood.

  • Like 2

Share this post


Link to post
Share on other sites
1 hour ago, kayb said:

I love English muffins with butter and honey.

I adore English muffins, and have one for breakfast almost every day.  And I have loved crumpets ever since I stumbled across a package on the day old/discounted shelf at a grocery store.  Before that, I thought they were invented by writers of Regency novels. :P  I used to only eat them toasted with way too much butter.  Then a friend in England told me she eats hers with sliced cheese on.  They are so good with a little smear of butter and a decent slice of whatever cheese is handy (mostly sharp cheddar of some sort).  

  • Like 3

Share this post


Link to post
Share on other sites

Since perusing Modernist Bread I have on my agenda to make English Muffins but I have yet to do so.

 

  • Like 2

Share this post


Link to post
Share on other sites

557727421_OxtailswithPappardellaJanuary11th2019.thumb.jpg.6ae1826c77a7ac0b876a819d6dbb710b.jpg

 

Oxtails for breakfast.  

  • Like 9
  • Delicious 3

Share this post


Link to post
Share on other sites

3C7BBC1B-F640-48B1-A37C-5481C3BCF8C7.thumb.jpeg.32dd11f325dfea8b846809748d2e05f3.jpeg

 

  Breakfast yesterday.  Still trying to perfect my chawanmushi. After much research and putting together a chart of different times and temperatures and ratios I managed to become distracted and was able to harvest not one scrap of useable data from this experiment.   But the result was tasty and I have another one to eat today.  Science is so damned demanding. 

  • Like 4
  • Delicious 1
  • Haha 3

Share this post


Link to post
Share on other sites
10 hours ago, liuzhou said:

 

American "English muffins" do indeed exist in England, but we don't call them "English" because we know they are! So, we just call them "muffins".

I like them a lot, but agree that a good crumpet is perhaps the better option, depending on my mood.

 

One of my former restaurants was in a rather nice little seaside in. I had a customer stay a week once, an elderly and curmudgeonly English gent (he clearly relished the curmudgeon role) who told me that he looked forward to each Canadian visit, in part, because it had become impossible to get a decent muffin back home.

 

There's been a decade of enthusiasm for all things artisanal in the bread world since, so I doubt it's still true (if in fact it was, even then). It amused me, though, because he reminded me of a perpetually sour co-worker I'd once had. That co-worker was from New Zealand, and one of his recurring gripes was that it was impossible to get decent lamb in NZ because the good stuff all got exported.

  • Like 3

Share this post


Link to post
Share on other sites

The only Jamie Oliver recipe I've ever made was for crumpets made like French toast.  Delicious.

  • Like 4

Share this post


Link to post
Share on other sites

I contend one can only make GOOD French toast with challah. Specifically, with challah, eggs, and heavy cream. Don't be bringing no cinnamon and stuff up in here.

 

I won the monthly recipe on Food 52 once with that very recipe. "Bell-less, Whistle-less, Damn Good French Toast." Made the cookbook and everything.

  • Like 6

Share this post


Link to post
Share on other sites

That's fantastic, @kayb!   I adore eggy breads like challah and brioche, but every time I've tried to make French toast with either of them, the inside is just too custardy for me.  I know that that is exactly what some recipes are aiming for, but I find it very unpleasant.  I feel like I'm eating underdone eggs.  Maybe I just soak the slices in the custard too long - about 30 seconds.

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, Kim Shook said:

That's fantastic, @kayb!   I adore eggy breads like challah and brioche, but every time I've tried to make French toast with either of them, the inside is just too custardy for me.  I know that that is exactly what some recipes are aiming for, but I find it very unpleasant.  I feel like I'm eating underdone eggs.  Maybe I just soak the slices in the custard too long - about 30 seconds.

I don't soak nearly that long. Dip, flip, dip, and onto the griddle.

 

Share this post


Link to post
Share on other sites
1 minute ago, kayb said:

I don't soak nearly that long. Dip, flip, dip, and onto the griddle.

 

That is probably my problem, then.  Just a shorter dip for breads like challah.  Thanks!

Share this post


Link to post
Share on other sites

I was tremendously fortunate when I lived in Hot Springs. There was an outstanding bakery that made challah daily. And I bought it EVERY Saturday morning, and made up the entire loaf in French toast for a teenaged boy, a 20-something girl, and me. 

 

I miss that bakery, among the many things I miss from Hot Springs.

 

  • Like 3

Share this post


Link to post
Share on other sites
On 1/11/2019 at 3:35 PM, Kim Shook said:

Those deep holes hold so much more butter!!!

 

My cousin isn't happy unless they're completely FILLED with butter! :laugh:

  • Like 3

Share this post


Link to post
Share on other sites

Turkey breast with eggs.  Hoping that protein heavy breakfast will prevent me from eating till it’s lunch time.  We are snowed in and that always makes me cook and eat non stop.

 

78EB83D4-DD26-4EB3-9B35-B1ADADA61905.thumb.jpeg.456982fc1827a29c6e90ff03f82f4079.jpeg

  • Like 5

Share this post


Link to post
Share on other sites

Jimmy Dean Sausage Gyoza

 

027.thumb.jpg.db68dd25ad52cfb1000006a74d3989db.jpg

  • Like 10

Share this post


Link to post
Share on other sites
32 minutes ago, rotuts said:

Ill look for that one

 

there is not a lot of JDS around here  I was surprised they make so many versions

 

https://www.jimmydean.com/products

 

Im happy enough w Jones

No Jones down here. JD is pretty good. Better than the rest except locally made Hatfield, which only comes as patties or links, but no tube. Which is a storage issue. 

Share this post


Link to post
Share on other sites

See if they carry Tennessee Pride. May just be regional distribution, but it's my preference among supermarket brands. Of course, Petit Jean is wonderful, and you could order it....

 

 

  • Like 1

Share this post


Link to post
Share on other sites
On 1/12/2019 at 3:54 AM, Anna N said:

 

 

  Breakfast yesterday.  Still trying to perfect my chawanmushi. After much research and putting together a chart of different times and temperatures and ratios I managed to become distracted and was able to harvest not one scrap of useable data from this experiment.   But the result was tasty and I have another one to eat today.  Science is so damned demanding. 

Looks amazing! Must try...

  • Thanks 1

Share this post


Link to post
Share on other sites

When Kids come home, I bribe for more frequent visits with treats my Mom used to make for them. This morning, we had my Mom's Steamed Chinese cake. I haven't made this for quite a while, but I still use the old wicker basket passed down from my Mom, along with her recipe. The basket came with us from Hong Kong, 1958! Think it might be time to retire it. Cake is best enjoyed with a glass of ice cold milk or a cup of hot Jasmine tea.
                                                                   834070440_Po-Poscake8222.jpg.722f3525bac7d144dfda241d0e6d839f.jpg

                                                                   630223695_Po-PosCake8223.jpg.f2c72ba510162a09f3ca7e8239cf3d2c.jpg

 

                                                                   1094298242_Po-Poscakebasket8221.jpg.ae9db0937af6264a9fa57abbc293ea13.jpg
                                            

  • Like 10

Share this post


Link to post
Share on other sites
3 hours ago, Dejah said:

When Kids come home, I bribe for more frequent visits with treats my Mom used to make for them. This morning, we had my Mom's Steamed Chinese cake. I haven't made this for quite a while, but I still use the old wicker basket passed down from my Mom, along with her recipe. The basket came with us from Hong Kong, 1958! Think it might be time to retire it. Cake is best enjoyed with a glass of ice cold milk or a cup of hot Jasmine tea.
                                                                                                                                     

                                                                                                             

 

Well that takes me back in a good way. I was at a Taiwanese neighbor's house long ago and was startled to see her doing a "Western" cake in the steamer. Opening our minds is a good thing. She casually showed me alot that sticks with me.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
    • By Daily Gullet Staff
      by David Ross

      "Your crab was dry," Mike says as I walk into his shop, Williams Seafood Market and Wines in the Spokane Valley. He tells me the crab cakes I made on TV back in December looked delicious . . . but the giant Dungeness Crab that he donated for the on-camera display "looked dry and the shell wasn’t shiny enough."

      Mike’s brutal critique doesn’t shake my resolve to do another seafood dish. I tell him I’m at the store to purchase the shellfish that I need for the dish I’ll be doing on Sunday: "Grilled Shrimp Stuffed with Crab."

      But thanks for the constructive criticism, anyway. I guess I should count myself lucky. My small fan base includes a wisecracking fishmonger. Such is the life of a cook on local television.

      + + +

      Today I’m preparing for my 34th show on "Sunday Morning Northwest" on KXLY-ABC 4.

      During the week, the program is called "Good Morning Northwest." The show focuses on news and weather, and serves as the lead-in to "Good Morning America," on ABC.

      On Sunday, the show takes a different turn-much like the local programs that first aired on television back in the early days. The laid-back, carefree attitude and spontaneity of live, local television, lives on at "Sunday Morning Northwest."

      The first half-hour of the show always includes a reading of the newspaper headlines from the small, rural, farming towns that surround Spokane. If a moose decided to take a dip in the community pool in Omak, you can be sure it will make the headlines of the Okanagan County Chronicle -- and it will certainly by noted live on "Sunday Morning Northwest." The weather is usually done from a live remote at a local community event.

      Of course, the Sunday show is never complete without a cooking segment featuring a local Chef or nervous home cook.

      We’ve seen everything from "Roasted Loin of Elk with Huckleberry Demi-Glace" presented by the Chef of a fancy resort in Northern Idaho to the Woman who won the Spam cook-off at the Interstate Fair.

      It’s all done in the spirit of promoting local Chefs and restaurants while having fun with food and cooking. (And as fate often demonstrates on live TV -- the viewers have a few laughs at wacky cooks who muster-up enough courage to come on live television and make some sort of horrendous tuna casserole).

      We try to make the recipe simple enough that it can be done in a reasonable amount of time, but we don’t restrict ourselves to doing recipes in 30 minutes or less.

      If you have to chill the custard base of the ice cream overnight, that’s what we tell the viewers. While we may use short-cuts on-camera to demonstrate the steps of the recipe, short cuts in the actual recipe aren’t allowed for the sake of convenience.

      If crab cakes taste better when they’re sautéed in clarified butter, so be it. We don’t forsake flavor at the cost of cutting fat and calories. We present the most flavorful dish possible.

      I e-mail the producer about three weeks before the show with a general idea of the dish I’m planning. Then about three or four days before the show, I send the recipe of the final dish. This allows KXLY to do promos up to two days in advance of the show: "Coming up on KXLY Sunday Morning Northwest, our favorite local chef, David Ross, will be preparing a delicious dish using fresh Dungeness Crab and Shrimp from Williams Seafood in the Valley."

      The recipe we post on the station’s website is usually written to serve 6-8 people. But, when you cook on local television, there is a very, very important consideration that you must factor into your shopping list-enough food to feed the crew.

      That means a recipe written for the public to serve precisely one "Shrimp Stuffed with Crab" to each of 8 guests, is a much different, and much larger recipe, behind the scenes. It’s more than just a matter of prepping 8 stuffed shrimp. It’s a matter of stuffing 30, maybe even 40 shrimp.

      I triple or quadruple the quantities called for in a recipe so that I can feed the cameramen, the floor director, the producer, the hosts, the sports guy, the weather lady, the DJ’s in the adjacent AM radio station booth-every person working in the studio on Sunday morning will have at least one of these delectable stuffed shrimp. (It’s vital to send the crew home sated; they are the ultimate taste-test panel. If they like your food, the viewers will like it too.)

      After the recipe for the dish I put together an "Invoice," a shopping list of ingredients that lists the cost of the products I’ll be buying for the recipe. This serves as my contract, if you will, for KXLY.

      The final piece of the written paperwork for each show is the "script" that I write for myself.

      This isn’t the same type of "script" that might be rehearsed by the actors on "The Bold and The Beautiful." The only person that reads this script is me. (And maybe the co-host who glances at the script tucked under the plate displayed on the set). When you cook on local television you don’t rehearse with other actors. If you choose to rehearse you do it at home ahead of time.

      Remember, this is live TV. We don’t have room for errors. We don’t do re-takes or re-shoot scenes. We’re LIVE! For my own piece of mind, I need a script as a sort of crutch to lean on. (Hey, Martha always has a cheat sheet on the counter).

      The script is my guide to all the points of the dish that I want to convey. This Sunday, I want to mention Williams Seafood and the array of products that Mike offers. I’ll talk about using wild American shrimp because they have a sweeter taste than farm-raised, and I’ll demonstrate how the prosciutto serves as a natural wrapper to hold the crab stuffing in the shrimp.

      The script helps me with my timing when I’m on-camera -- and timing is critical when you cook on television. I rehearse the script over and over and over in my living room, while a little white kitchen timer ticks away.

      I can’t tell you how many professional chefs and amateur cooks I’ve seen on television who didn’t rehearse their bit-and the results on live television were disastrous.

      (Like the chef who -- at the moment of presenting his dessert -- realized that he left the ice cream in his car. In the sun. He literally ran out of the studio, on live TV, to go get the ice cream.)

      The only small measure of direction I get from the Floor Director on the set is when I’m told to "look into the camera" seconds before the red light comes on.

      + + +

      I’ll need two of Mike’s best crabs for Sunday’s show -- one for the meat in the crab stuffing, and another one for the display of ingredients on the set.

      This morning Mike takes literally 20 minutes to scrub and wash the shell of the prized "display crab." As he toils away, I vow to honor his crab by insuring that the shell will be kept wet and shiny during its appearance -- or I won’t be able to show my face in Mike’s shop again.

      I’ll be making a crab cake mixture to stuff the shrimp. I’m wondering if Mike can top himself after the wondrous crabs he’s already given me, but he doesn’t disappoint today -- his fresh Wild American Shrimp fished out of the Gulf of Florida are just the right size to hold my savory crab cake stuffing.

      In the case of Sunday’s dish of Stuffed Shrimp, the recipe calls for grilling the shrimp on the outdoor barbecue. But we won’t be barbecuing the shrimp on camera this Sunday. I’ll grill the shrimp at home and then we’ll go through the motions of the cooking process during our live segment.

      I try to have all of my prep work done by late Saturday afternoon so I all I have to do on Sunday morning is pack the coolers and drive to the studio. There won’t be a Hummer limousine at my doorstep on Sunday morning waiting to whisk me in comfort to KXLY. I’ll be driving myself to the studio in a Dodge pickup.

      My home office serves as the "staging" area for packing the coolers. Make note of the supplies on the floor next to the cooler-dishes, toothpicks, silverware, tongs, spatulas and kitchen towels.

      And yes, I am following the direct instructions of Mike the fish guy -- I bought a spray bottle at the "Dollar Store" so that I can keep our precious "display crab" wet on camera.

      + + +

      I’ve never cooked on the "Today Show" on NBC in New York. I’ve heard that cooks who appear on "Today" are escorted into what is called a "Green Room," catered with lush displays of fresh fruit, vegetable and cheese trays, pastries and a never-ending assortment of beverages to await their few moments of fame. We don’t have a "Green Room" at KXLY. What we have is a room used by the weekday news staff to script out the flow of the news programs.

      Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio.

      You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar.

      The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt).

      I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food.

      Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab.

      After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated.

      We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial.

      As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap.

      One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?"

      They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes.

      About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story.

      I find Mike behind the counter cutting fresh tuna steaks.

      "At least it looked fresh this time," he says.

      + + +

      Epilogue

      Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16.

      The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2.

      When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer.

      I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled.

      Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming.

      With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest."

      I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show.

      And I have taken an unwanted leave of absence from local television. At least for a few months.

      Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate.

      KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News."

      * * *

      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×