Swiss French Toast Fotzel Recipes

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

Steps:

• Step 1, for the apple puree, peel and core the apples and cut into slices.
• Cook the apple in the water until soft, then mash until smooth.
• Next add the lemon juice and maple syrup to taste.
• Step 2, sprinkle the 3 tbsps of milk over the bread and set aside.
• Mix sugar and cinnamon together and also set aside until needed for garnish.
• Stir the eggs in a bowl and mix in the rest of the milk, add a pinch of salt.
• Heat butter in a pan and keep warm.
• Lay the bread slices in the egg and milk mixture to soften them, then transfer them to the heated pan.
• Fry on both sides until they are golden brown, remove from pan and sprinkle with sugar and cinnamon to taste.
• Serve apple puree on the side for those who enjoy it.

Steps:

• Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
• Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
• Serve dusted in icing sugar and scattered with fresh berries, if you like.

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Steps:

• Combine flour and baking soda in a large bowl.
• Add club soda, stir well to form a thin batter.
• Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil or ghee.
• Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled. Quickly tilt the griddle back and forth to fill in any holes and spread evenly. As if making crepes.Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transferring them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

Steps:

• Heat oven to 190°C/375°F/Gas 5.
• Slice each aubergine in half lengthwise.
• Scoop out the flesh from the aubergines and chop.
• Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
• Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
• Add crushed garlic and fry for 2 minutes.
• Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
• Add lemon juice and sugar to taste.
• Arrange the aubergine boats in a baking dish and fill each one with the filling.
• Cover the dish with aluminum foil.
• Bake in the oven for about 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• Add flour, salt and pepper to storage bag and shake chicken breasts to coat.
• Place butter and cooking oil in frying pan and add chicken; brown on each side.
• Place browned chicken in a greased casserole dish.
• Mix orange juice, vinegar, brown sugar, basil and nutmeg together and pour over chicken breasts.
• Cover and bake for 1 hour and 15 minutes basting often.
• Removed from oven; place peach halves between chicken pieces and baste.
• Cook uncovered in oven for 15 more minutes.