I’ve said it before and I’ll say it again. Breakfast is my favourite meal and the most important. Like getting out on the right side of the bed, the day is started with a satisfying breakfast.
Autumn has arrived in Sydney. The trees are still green and the days warm but the nights are cool and the mornings dark. The blankets that have been patiently been waiting in the cupboard all summer have been cleaned and have moved to the end of my bed for those chilly breezes.
This morning I woke early at 6am from the toerrential rain pattering on the tin awning outside of my window. Usually I would not mind, but it is dark. The days of 6am walks to watch the sunrise have gone. Procrastination lasted long enough for me to watch the last of the movie I couldn’t stay awake for last night (partly because it was such a terrible movie).
Then the stomach rumbles and its time for breakfast. As I have said before breakfast is the most important and my favourite meal of the day. My latest obsession is the warm moist, sweet (or savoury) deliciousness of french toast. For a week it is the only way to welcome in the day.
As I brew my strong coffee I start making my easy-breezy frenchy-toast
+ 1/4 cup cream
+ optional nutmeg or cinnamon / S&P and chives
+ toppings; maple syrup, ham + berries
Whilst toasting bread whisk together the egg and cream. Heat teaspoon of butter on warm hot plate. Once bread has toasted roll in egg-cream mix until covered. Then place on preheated buttery pan. Cook on warm till golden brown, turn and cook other side. When you turn over add the ham to the side of the pan to crisp and warm. Once ham is cooked and both sides of toast are golden and delicious remove from heat. Plate toast and top with berries, generous amount of syrup, yoghurt, more butter and ham. Enjoy.
Sometimes I mix it up and add some cinnamon or nutmeg to mix or like this morning I added generous salt and pepper with fresh chives.
I am in love with custard and puff pastry. And so it happens I am in a serious relationship with danishes. However my recent unemployment makes the $4 (minumum, I have paid up for $6) almost unjustifiable. Like always, I decided I would try to make my own.
Inspired by: Croissant d’Or, Potts Point. Sydney.
In browsing my cookbook library I discovered there are so many variations; cream, milk, marscapone. I decided on a classic french vanilla custard that used milk. I chose right… this custard is delicious (but not so nutritious).
My first batch I made mini-custard tarts, the thought of a single 12″ of custard was too daunting. When in the miniature form I can grab-and-go, share with my sisters and enforce some sore of moderation. The downside… there was excess custard mixture. I say this in a sarcastic tone because as I said… I love pastry and I love custard.
After defrosting puff-pastry from the freezer, allowing a quick short-bake then filling it up with custard and organic berries I made my very own french vanilla custard pastries.
Inspired by: Taste Baguette, university of sydney.
I have provided both the homemade pastry and the frozen pastry options below.
Overall, these tarts are phenomenal and cost me close to nothing. I am so glad to uncover how easy danishes/tarts are to make. These will definitely be something I bring to my next picnic or luncheon.
Next on the list… learn how to make my own pastry.