This deliciously moist flourless cake is a little like something you might have with a coffee in Italy. It is gluten-free and made with polenta and plenty of ground almonds. We also used the delicious local lemons and Jersey butter, eggs and cream.
Festive French toast is a great way to use up Panettone, the classic Italian cake / bread from Milan. We always seem to have some left over Panettone after Christmas. We overdose on cake and biscuits, pretty much like everyone else. So my recipe today is a direct result of my last post and the feedback I got from friends on social media. One of the joys for me of food writing for me is the community of amazing people I’ve met and after my French Toast recipe I had a conversation with the talented Bryony Hill. Bryony, a painter, gardener, author and cookery writer was thinking of a Christmas eggy bread. The result of our conversation Panettone pain perdu.
French toast is a perfect holiday season treat served for breakfast with berries and maple syrup. French toast or pain perdu is a simple, delicious dessert or breakfast dish made by frying slices of bread soaked in egg and milk. The dish dates back as far as the Romans and Apicius gives a recipe finished with honey.
As I work for a company that owns two award winning breweries inevitably I get to cook with beer, and drink the odd pint as well ( any time you want to send some promos over to taste guys ). I’m going to post links to three great recipes made with the amazing Liberation Ale*. Now you don’t have to be afraid to cook with beer, in Belgium they have made an art of using beer much as the French would use wine.
