recipes_Australia_September_2017

weekend cooking

36 recipes+ SEPTEMBER 2017

Strawberry

Croissant

French Toast

SERVES 4 PREP 15 minutes

COOK 15 minutes

NUTRITION 1778kJ; 23g fat (11g sat);

3g protein; 41g carbohydrate;

4g fibre a serve COST $2.95 a serve

8 mini croissants, split

1 tablespoon strawberry jam

250g strawberries, sliced,

plus 100g extra, to serve

1 tablespoon caster sugar

1 egg, at room temperature

¼ cup skim milk

40g butter, chopped

Icing sugar, to dust

1 Preheat oven to 160ºC/140ºC

fan-forced. Line an oven tray with

baking paper. Place a wire rack on

prepared tray. Spread croissants

with jam. Sandwich with strawberries.

2 Whisk sugar, egg and milk in a large

shallow bowl. Heat a large frying pan over

moderate heat. Add half the butter; swirl

to coat surface. When butter is sizzling, dip

croissants, in batches, into milk mixture.

Cook, in batches, for 2 minutes each side

or until golden brown, using remaining

butter between batches. Transfer to

prepared rack. Place in oven to keep warm

while cooking remaining croissants.

3 Dust croissants with icing sugar.

Serve with extra strawberries.

It’s the weekend,

so why not whisk

yourself off to France

by whipping up an

exotic treat like this?

French kiss