Mini French Toast with Cottage Cheese and Peach

Foodiest!

So for the past three weeks I have been working at this Gourmet Sandwich Shoppe down at Korean Town called Sky Blue Sky ( 605 Bloor St. West Toronto). I just want to pass around good words of this place! The sandwiches are amazing to the max!The owner ( which is my boss, Chad) is an awesome cook. He makes the best cream cheese and cranberry bread, and other soft hearty breads such as lemon zest,and pepper jack! Ah... Its really tempting to eat those bread everyday. Few days ago I brought home some day old Pepper jack bread crumbs. A breakfast full of bread could be heavy on carbohydrate. I have been munching more protein lately, to keep up with my physical transformation goal. So, I thought a French toast with more flavor than just bread will be an awesome recipe to share with you this time.

So basically instead of using slab of breads, I cut out the pieces and marinate them with eggs ( mostly egg white) and cottage cheese, a little salt, pepper and paprika. Once the bread is soaked in egg, it is cooked just like how you make regular French toast. Once done, I drizzle the mini french bread with honey and some fresh peach. It was phenomenal!
Here is the recipe for the detail hows:
Yield: 2 servings of breakfast
* 2 egg whole eggs and 4 egg whites
* 3/4 cup of cut day old breads
* 4 tbsp of 1% cottage cheese
* salt, honey, pepper, paprika to taste
* fresh diced peach or nectarines
* spray of spam vegetable oil/ olive oil

1.First whip the egg white and yolks, add the seasoning and cottage cheese to the mixture.
2. Add in the cut day old breads and let them soak to absorb the moist.
3. Heat the pans with a spray of oil/ olive oil, fry the mixture like you would fry an omelete.
4.Once done drizzle with honey and diced peach or nectarines.

You can always experiment to add/ leave the ingredients to your liking. I find the nectarines/ peach compliments the taste of the the cheese and honey.
I love how this recipe can be assemble in less than 5 minutes, and it tasted mighty delicious!
Hope you will try it sometime!



Passion + Patience

*Gastrobutterfly*

A food to your soul.

Classic Spanakopita

Dear : yummers

This week has been definitely an eye opening to my food experience as a Torontonian. A school project has allowed me to explore Greek food in a way that is enchanting and inspiring! So  I had to interview Greek people about their experience regarding Greek cuisine inToronto  and compare it to food back home. Having to go around  interviewing people , I was lucky enough to meet so many warm and friendly people on Danforth! Especially Peter of Alexandros, the owner of small gyros and Greek food shop at Danforth. The highlight of the day was he gave us ( me and my friend) free gyros, and off course free knowledge and fantastic experience too!  If you are in the area, this small gyros shop is a must try! Another thing is to learn about Greek cuisine that relies on fresh seasonal ingredients: what could be a better treat than a fresh pick from your local garden? My partner and I ended up visiting few Restaurant in the area, and dine at Pantheon, while on the way home grabbed some coffee , honey balls, and spanakopita.

The latter, was such a winner, I had to remake it and share it with you. It is very healthy, tasty and versatile. You can put almost any vegetable you like in it ( although traditionally its made  of spinach).

So today I present you my Spanakopita!

Ingredients:

• Half Spanish onion chopped
  
• 2 bags of frozen spinach, thawed
  
• 2 blocks of normal size feta cheese
  
• 1 cup of sliced mushroom
  
• 3eggs beaten
  
• ½ cup of chopped sundried tomatoes
  
• 2 cloves of garlic
  
• Pinch of salt and pepper for taste
  
• 3 tbsp of olive oil
  
• Filo dough pastry for crust

The “execution”

• Sautee onion, garlic, and mushroom,sundried tomatoes with olive oil
• Mix in the spinach when the mushroom is golden brown
• Remove from heat when all is cooked
• Grease the baking pan  with some olive oil
• Spread some filo pastry ( about 4/5 layer) on the bottom of the baking pan
• Put in the spinach and mix it with fetta cheese crumble on top
• Pour the beaten eggs over the mixture to bind them together
• Cover the mixture with laryes of filo dough on top
• Sprinkle olive oil on top of filo dough to make it crispy.

This recipe is good for 6 servings.

  

Passion + Patience

*Gastrobutterfly*

A food to your soul.