It’s been half term week this week and I have spent the most amazing week with the Children, so I thought it would be a good idea to introduce you to Luca, last but by know means least, Luca is the baby of the bunch, he is just the funniest little character, loves wildlife and is just a total joy to be around.
Luca is one of those children that can happily amuse himself for hours, you will hear him playing with his Go Go’s or Play Mobile and creates the most intricate of stories, he has such a great imagination. He is at his most funniest in the shower when you will here him singing his Bob Billy Bob song, which he made up himself & dancing around the shower. I’m terrified he will slip one day & we will then have to explain to some nurse in A&E; how the injury came about !!!!
Taking this week off has been truly amazing, I have been able to cook breakfast for the Children every morning and had so much fun with them. Our visit to the Wildlife Centre was so amazing, the sun shone, we learnt so much & were able to get so close to animals that you would never really see. Being a Mum to my five gorgeous Children is the most amazing thing in the World to me & I would just like to thank them all for a truly amazing week, for all being so fantastic & for being apart of my life. I love you all so very much.
Anyway, sentiments over, here is the recipe that I have had to cook over & over again this week, in bulk proportions.
Buon appetito.
Doughnut French Toast – Serves 2, but as you can imagine I have to multiply this rather a lot for my Tribe. This is a new recipe to our household, but already a firm favourite. Serve with fresh fruit, Luca’s favourite being blueberries, or any topping of your choice.
2 eggs
4 teaspoons of vanilla extract
60ml full-fat milk (I must confess that I use semi skimmed here & it seems to be fine)
4 slices of bread
25g butter, plus a drop of flavourless oil for frying
50g caster sugar
Beat the eggs with the milk & vanilla in a wide, shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side, again I have done it for only a couple of minutes & it has been fine.
Heat the butter & oil in a frying pan, and fry the egg soaked bread until golden and scorched on both sides.
Put the sugar on a plate and the dip the cooked bread in it until coated like a sugared doughnut.
Serve & enjoy.
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