Not much to report. I ate way more than I should have and took not enough photos (note to self: eat more at lunch, the light is far better).
But here are two tidbits to wet your appetite before dinner. Also I apologise for the watermark, I was in a bit of a rush and it was on the last thing I exported.
Prawn Rolls at yum cha, at Dragon Boat on the Yarra
Autumn Spoils for Two at Koko Black
Hey world, I’m officially in my mid-twenties and it seems to be okay and not soul-crushing. It’s nice of Jesus to pop back in for my birthday this year. That’s all I got folks because really that’s all I know about him except that he would have wanted some of my savoury french toast.
Anyways, started out the morning with a 4.5km run / battle with the cyclists (he called me stupid, I called him a fuckface – definitely not a what would Jesus do moment) and then on to breakfast.
I have a thing about sweet breakfasts. In my head they sound like the best idea ever, but when it finally gets in my mouth I enjoy like a couple bites and then I’m pretty much over the fact that my mouth tastes like a sugar cube. Which is why I was dying to try a savoury french toast recipe. It’s pretty simple and all about the yummy things you get to add on top. The recipe I used said to use a French baguette which obviously adds +10 Frenchiness but you could also use normal bread or Challah bread if you are lucky enough to have it close by (damn you Brisbane!)
Savoury French Toast with Mushrooms and Cherry Tomatoes
| Preparation Time: 15 min Cooking Time: 15 min |
| 4 small egg(s) | |
| 120 g baguette, (4x30g) | |
| 1 clove(s) fresh garlic, crushed | |
| 200 g fresh mushrooms, (button), halved | |
| 200 g cherry tomato(s), (grape) | |
| 1 Tbsp fresh parsley chopped | |
| 2 tsp unsalted butter | |
1. Whisk eggs and milk in a large jug. Pour into a shallow dish. Add bread and turn to coat. Set aside, turning once, for 10 minutes.
2. Meanwhile, heat butter in a non-stick frying pan over medium heat. Cook garlic, mushrooms and tomatoes for 5 minutes or until mushrooms have softened. Transfer to a plate. Cover to keep warm.
3. Wipe frying pan with paper towel. Cook bread, 2 slices at a time, for 3 minutes on 1 side or until golden.
4. Top toast with mushroom mixture and sprinkle with parsley. Season with freshly ground black pepper. Serve.
Like Jesus rising from the dead, our Chinese Watercress soup from a couple nights ago makes a reheated comeback Good Friday lunch. Or something like that.
It’s actually a very simple soup. Get some pork ribs, boil them in water with goji berries and red dates and then add the watercress. If you’re like me you can also whatever the hell you want (carrots, corn, mushrooms etc) and then call it a day. The key is to simmer the soup until the meat is falling off the rib. Make lots and freeze it for later.
