Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
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Lemon Curd French Toast
- 2 slices wholemeal bread from a 400g loaf – HexB or 6 syns
- 2 teaspoons lemon curd – 1 syn
- 1 egg
- 25ml whole milk – part HexA or 1 syn
- 1 teaspoon lemon extract
- 1 teaspoon sweetener
- Use a rolling pin and roll the bread out until thin.
- Warm the curd with a tiny amount of cold water in the microwave to make it easier to spread and go further.
- Spread the curd over the slices of bread and roll them up nice and tight.
- In a bowl whisk the egg, milk, lemon extract, and sweetener together and dip the rolled bread in until fully coated.
- Spray a pan with frylight (I use the coconut one) and fry the rolls until nice and golden on all sides and the egg has been cooked through.
- Serve with your favourite fruit or why not turn into a dessert and serve with some ice cream.