I wasn't going to publish this recipe, because there is no actual recipe. The first time I made french toast I didn't follow any recipe, I just measured everything with my accurate eye. But, gosh! I didn't expect it to be so damn good! And this is the best part of it! It is ridiculously simple and quick in the making. You don't have to be a great cook to fry a slice of bread, after all! But you can and even have to experiment here. Replace cinnamon and sugar with shredded coconut or almond flakes. Use pears or peaches instead of apples. Serve your french toast with fresh berries or bananas and chocolate sauce. I gave you in this "recipe" just the approximate measurements and directions. But it lets you interpret and improvise. So, go ahead and make your perfect french toast for brunch.
February 22, 2015
February 18, 2015
Usually it takes me a while to make up a post. First, I think what kind of pastry exactly I want. Whether it is gonna be a pie, a cake, cupcakes or just muffins and maybe some dessert? Then I go further with flavors. Depending on time of the year and on components I have at the moment. Is it gonna be chocolaty or fruity, luscious or with a hint of tart flavor? When I am done here, I start creating the recipe. Make the crust sweet or neutral? Add cinnamon or leave it out. Finally, when I have the recipe written down, the most difficult part begins. Shooting. Though I have my instagram account for a year now and this blog is almost 8 month old I still have a lot of difficulties with food styling. It may seem that everything is done with such a great ease. But I want to disabuse you. I can say even more! The more I learn the more difficult it becomes every time! I remember my first posts, when I didn't stuff my head with such details as composition, styling, light, photo editing. I mean, I did, of course. But not as over scrupulous as I do now! Not to mention all the tableware thing (food bloggers, you know what I mean)!
February 10, 2015
As you know, I post only those recipes that have been approved by my family, especially by my father, who is the main critic to everything that is being made on the kitchen. So, only after his approval I can share the recipe here with a light heart. If my memory doesn't fail me, Honey Cake was approved for the first time about 5 years ago. I have been making it for the most holidays ever since. It's a safe bet. It works all the time.