asiaSpa India — May-June 2017

N

NATURE’S TONIC

98 asiaSpa India May-June 2017

FRENCH TOAST BATTER

• 2 eggs


• 20 ml honey


• 40 ml milk

FOR GARNISH

• 1 orange segment


• 1 large tbsp pomegranate

BANANA BREAD

• 2 ripe bananas


• ½ cup raw sugar


• 1¾ cup whole wheat  our


• ½ cup apple puree


• 1 tsp baking soda


• 1 tsp salt


• 1 tsp cinnamon


• 10 gms chopped walnuts


• 1 tsp baking powder


• 2 eggs

CARAMEL SAUCE

• 1 large tbsp crumbled jaggery


• 40 ml milk


• A pinch of salt


• Preheat oven to 350 F. Lightly
  grease a 9-inch loaf pan.


• In a medium-sized bowl, mash
  the bananas with a fork.


• Combine all the ingredients
  (except walnuts) for the banana
  bread. Pour into the greased pan
  and sprinkle with walnuts.


• Bake for approximately
  10–50 minutes, or until a
  toothpick inserted into the
  middle comes out dry.


• Cool in a pan for 15 minutes and
  then transfer to cooling rack.


• Slice into inch-thick slices
  and keep aside.


• Make a batter with the eggs,
  honey and milk. Dip the banana
  bread in the batter and roast as
  you would French toast.


• Prepare a caramel sauce by
  melting jaggery, milk and a pinch
  of salt on a low  ame till thick.


• Serve as shown alongside with
  a drizzle of jaggery caramel and
  orange segment.

Chef Paul Kinny

Culinary Director

Bellona Hospitality

BANANA WALNUT FRENCH TOAST WITH ORANGE
SEGMENTS & JAGGERY CARAMEL