In case you are interested in my recipes, which I create for Mio magazine on a monthly basis, have a look here on Globus’ weblog.
I admit that the savoury French toast with cheese and tomato chutney isn’t particularly what I’d call a healthy meal, but with Autumn approaching I believe we deserve a little comfort food every now and then, don’t you agree?
Enjoy, and see you soon!
Love,
Lea Lou
French toast with cheese and tomato chutney
For two servings.
For the tomato chutney (makes 1 medium-sized jar):
500 g plum tomatoes
1 onion
1 garlic clove
1 cm piece ginger
1 red chili
1 tbsp olive oil
2 cloves
1,5 tbsp white wine vinegar
2 tbsp brown sugar, maple syrup or honey
1 tbsp lemon juice
Sea salt and black pepper, freshly ground
For the French toast:
100 ml milk
2 eggs
1 ball (125 g) buffalo mozzarella
4 thick slices brioche or light bread (ideally one day old)
Sea salt and back pepper, freshly ground
1/2 tsp ground oregano or basil
1–2 tbsp butter
Method:
For the chutney:
Place the tomatoes in a bowl and cover with boiling water, then rinse the tomatoes under cold water, remove the skin and roughly chop the tomatoes.
Peel the onion, garlic and ginger. Wash and core the chili, chop all vegetables finely.
Heat the olive oil in a medium saucepan over medium heat. Add onion, garlic, ginger and chili and sauté for a minute, stirring. Add tomatoes, cloves, vinegar and sugar, bring to a boil and then simmer the tomatoes for 20 minutes, saucepan covered with a lid.
Season the chutney with salt, pepper and lemon juice to taste, transfer it to a jar and seal the jar. Allow the chutney to cool, then serve or store in the fridge until required. (The chutney can be kept in the fridge for up to two weeks.)
For the French toast:
Whisk the milk with the eggs.
Thinly slice the mozzarella.
Remove the bread crust (optionally). Arrange the mozzarella on two bread slices, then season the sandwiches with salt, pepper and dried ground herbs. Cover both sandwiches with a second slice of brioche.
Dip the French toasts in the egg milk mixture from both sides, allow to soak for a few seconds.
Heat the butter in a large pan. Fry the French toasts from both sides until golden brown and until the mozzarella inside the toasts is melted (5–10 minutes).
Serve the French toast with tomato chutney and, optionally, a green or tomato salad.
