For the love of French Toast

Forget Valentines cards, nothing says devotion like a beautifully prepared breakfast. French Toast is the ultimate indulgence, soft pillows of brioche oozing with custard and scattered with berries. You can prepare the eggy mixture and make the fruit compote the night before, so that all you need to do is a bit of sleepy cooking in the morning. French Toast gives maximum gratification for minimum effort. Obviously you can use stale bread but for optimum luxury, try a supermarket bought brioche.

For the compote

• 300g mixed frozen berries

• 2-3 tablespoons Maple Syrup

Combine the ingredients in a saucepan. Cook on a low heat for around 15 minutes (or until the fruit is soft)

For the French Toast

• 2 large eggs

• 120 ml whole milk (or a combination of cream/milk ifmilk)

• 1 tsp vanilla extract

• ½ tsp cinnamon

• x4 thick slices brioche

• 2 tbsp olive oil

Method

1. Whisk together the eggs, milk, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.

2. Heat 1 tbsp of the oil in frying pan over a medium heat until hot. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices

3. Dust in icing sugar and pour over the fresh berry compote. It goes without saying that marscapone or greek yoghurt are an ideal accompaniment.

Wishing everyone a love and french toast filled February.

Sophie x

‘There is no sincerer love, than the love of food’

George Bernard Shaw

Tastes better than it looks. Tablecloth in Rose Gingham. Handmade in Cornwall

Paul's Summer Tart

i am very lucky to be married to a semi professional pastry chef. I am also lucky that he works away, otherwise I would look more like a choux bun. Here is his recipe for a summer tart. He prefers to use apricots but you could easily add nectarines or peaches.

Recipe for Paul’s Summer Tart

To make the pastry….

250g flour

125g butter

Pinch salt

Cut the butter into small cubes and place in fridge to ensure they are cold. Blitz the butter, flour and salt until fine breadcrumbs. Add a small amount of cold water to the mix to bring it together. Tip out the dough and combine by hand but do not knead it. Shape into a disc and cover with cling film and rest in the fridge for at least 30mins. Roll out the dough into a circle approx 2-3mm thick. Place into a 25 cm tart case and prick the bottom with a fork. Refrigerate for at least 15 mins. Place foil over the pastry and fill with rice. Blind bake for 20mins at 180*C. Remove the foil and rice and continue baking at 200*C until golden brown.

To make the filling…

200g almond meal

200g softened butter

100g caster sugar

Tablespoon of vanilla extract

Zest of one lemon

2 eggs

3 or 4 apricots

Combine all ingredients until smooth and creamy. Pour into the cooled pastry shell. Halve the apricots and remove the stone, Arrange the fruit in the tart with the filling. Bake at 180*C for 25 to 30 mins (until golden brown).

Serve warm with cream and or ice cream.

Tablecloth and Napkins in Seaside Stripe Linen.