Breakfast & Dinner Today – 2 December 2015

This morning, I was greeted by 2 forlorn looking over ripened bananas in the kitchen counter. And a bag of wholemeal bread too.  I wanted to bin the bananas but hey, they are imported bananas and cost over RM7 a bunch! We will be away for a one-week vacation and I had better clear all the perishables in my kitchen.  Suddenly, I had a light bulb moment! The first menu that struck me was caramelized banana french toast! I remember how delish this dessert was in one of those fanciful cafes that the hubs brought us to not too long ago.

After my 22 laps in the pool and a warm shower, I spent 15-20 minutes in the kitchen to whip up a yummylicious Caramelized Palm Sugar Banana And Nuts French Toast.

Directions:

• Heat up butter in non-stick pan.
• Beat eggs in a plate. You can add some fresh milk or cinnamon but I did not have these in my kitchen.
• Dip slices of bread into egg mixture allowing the bread to soak up the eggy goodness
• Place the soaked slices of bread onto non-stick pan with butter over medium heat and fry until golden brown on both sides.

 

5. Once the bread slices are done, in the same pan, add more butter and pour some palm sugar syrup. Lower down heat.

6. Add in bananas (sliced into halves) and nuts. I used toasted almonds, pistachios and walnuts.  Let the bananas and nuts sizzle for about 2-3 minutes under low flame. Be careful not to burn the syrup.

 

7. Serve immediately while it’s still hot.  I added a scoop of Sunnyside Farms strawberry ice-cream to clear the box from the freezer.

And dinner…

~Pan-fried black pomfret fish with tomatoes, cucumbers, onions, garlic and tomato sauce.
~Stir-fried organic cabbage and julienned carrot.
~ Chicken stew from last night

This will be my last home-cooked dinner for this week as well as next week.  Our kitchen will be closed until we are back from Hong Kong on 14 December 2015.  I’ll be busy the next 3 days doing X’mas shopping, last minute errands and packing for our trip

 

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