sweet breakfast – My Whisk and I

French Toast Rolls

April 12, 2023April 7, 2023by Karen ClaassenLeave a Comment

8 slices fresh white bread
45ml + 45ml butter
80ml brown sugar
5ml + 5ml ground cinnamon
2 eggs
60ml milk
60ml granulated sugar

Trim the crusts from each slice of bread and then roll each flat with a rolling pin.
Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven.
Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency.
Spread each slice of bread with a thin layer of the sugar mixture.
Roll the slices up in a tight roll.
Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together.
Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through.
Place a non-stick pan on medium heat and add the remaining 45ml butter.
Now dip one of the bread rolls in the egg mixture and place in the warm pan.
Repeat with the rest.
Fry until golden, turn until browned all over.
Remove the rolls from the pan and roll each in the cinnamon sugar while warm.
Serve with a good cup of coffee.

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Hot Cross Buns with Caramel Banana

April 7, 2023April 3, 2023by Karen ClaassenLeave a Comment

6 hot cross buns, halved
240g cream cheese, room temperature
125ml cream
2,5ml vanilla
160g Biscoff spread
4 bananas, sliced

Toast the halved buns in a dry pan.
Add the cream cheese and cream to a mixing bowl and whisk together. Refrigerate until needed.
Add the biscoff spread to a small bowl and warm in the microwave for about 30 seconds at a time, until you have a very soft spread.
Spoon the cream cheese mixture on the buns.
Slice the bananas and arrange on top.
Drizzle with the biscoff spread.

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Slovenian Sweet Omelet / Pahorje

March 23, 2023March 21, 2023by Karen ClaassenLeave a Comment

A sweet omelet may be a strange/unusual idea but this traditional omelet with vanilla and fresh berries will surprise and delight your tastebuds!

3 eggs, separated
30ml + 30ml sugar
1ml + 1ml salt
45ml flour
125ml cream
2,5ml vanilla
80ml strawberry/raspberry jam
fresh berries
icing sugar, for dusting

Preheat your oven to 220℃ and line the base of a 22cm loose-bottom cake tin with baking paper. Spray with cooking spray and set aside.
Add the egg whites to a mixing bowl and beat with an electric whisk until stiff peaks form. Set aside.
Add the egg yolks, 30ml sugar and 1ml salt to a separate mixing bowl.
Beat on high speed for 2-3 minutes until you have a very thick, very pale mixture that falls from the whisk in ribbons.
Fold a third of the egg whites into the mixture, add the rest and fold in until just combined.
Sift the flour over and fold in with a metal spoon until smooth.
Spoon the mixture into the prepared baking tin and gently smooth the top.
Bake in the oven for 10-12 minutes. The omelet should be fluffy and golden brown and a toothpick inserted in the centre should come out clean.
Add the cream, vanilla, 30ml sugar and 1ml salt to a mixing bowl and whisk until medium-stiff peaks form. Refrigerate until needed.
Remove the omelet from the oven and remove the ring of the cake tin.
Invert the omelet onto a plate and gently peel off the baking paper.
Allow to cool to room temperature.
Spread the jam on half the omelet.
Spread the cream over the jam and sprinkle over the fresh berries.
Gently fold the omelet over.
Dust with icing sugar to serve.