Tag: French bread

Beef Liver Paté with Pistachios

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts 1 tsp Hemp seeds

Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
Pack into small serving dishes, then cover and refrigerate for 15 minutes.
Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

Eat,Drink And Be Merry!

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Orange French Toast

We love to enjoy brunch at home.

It’s a no rush, relax and listen to music while
we prepare something delicious and brew
the coffee kind of morning.
I LOVE the smells of breakfast:
coffee, pancakes or French toast, and
bacon which create the best aromas.

Start by letting your skillet preheat to
medium/medium-low and turn the oven
to 350º. It doesn’t take long to get
things going.

Combine the batter ingredients in a shallow
dish. I cut this recipe in half for the two
of us, so a pie dish was a perfect size.
Cut the French bread into 1″ thick slices.
Day old bread works best, but you can
just let the cut slices sit on the counter
while you set up. Then soak the slices for
2 minutes on each side.
(tip: I buy French bread and slice in 1″
thick slices then slide it back in the bag
and pop in the freezer. That way I can
always make French toast or garlic bread
removing just how many slices I want)

Brown them in butter then remove and put
on a cookie sheet in a 325º oven and bake
for about 15-20 minutes. This crisps up
the outside. Put your plates in the oven
for the last minute to warm them.
It makes such a difference to serve
breakfast on heated plates. Serve with a
dusting of powdered sugar and
a side of warm maple syrup.

This is a nice brunch for 2 or 12.
Perfect since it’s all ready at the same time.

I cut the recipe in half for the two of us.

Double the recipe for a large group.

Orange French Toast
1 C orange juice
1 C half and half
4 eggs, beaten
2 T sugar
1 T Grand Marnier
1/2 t vanilla extract
1/2 t orange extract (if you have it)
1 lb loaf day-old French bread

Mix together the first 7 ingredients in a
big shallow dish. Cut the bread diagonally
into thick 1″ slices. Soak bread 2 minutes
on each side. Heat a large skillet over medium
heat then add butter to coat the bottom. Brown
the slices on both sides then transfer to a large
cookie sheet (in a single layer) and bake in a
325º preheated oven for 15-20 minutes.
To serve: dust with powdered sugar and
serve on heated plates with warm