During my childhood I have fond memories of spending summer holidays in my Nan’s back garden. My grandparents used to grow fruit and vegetables occasionally. I always remember my grandad growing potatoes. They also had a big pear tree in the garden. Plus I’m sure for a few years they grew strawberries too. I always remember helping to pick them. I was also allowed to eat the occasional one or two.
My nan would serve these with sugar and cream or if we were lucky custard. The taste of a British strawberry brings back such great memories of summers spent with friends and relatives. When they start to appear on the supermarket shelves I get excited to see them again. For those of you that read this blog you will know that I really enjoy experimenting with food. So here’s my yummy strawberry recipe that I made my husband Howard for his breakfast.
Do you love strawberries and if so, what do you eat yours with? Let me know in the comments below and please don’t forget to like and follow me.
- Small mixing bowl
- Bread knife
- Chopping board
- Measuring jug
- Fork or whisk
- Small knife
- Frying pan
- Sourdough x 2 thick slices
- Eggs x 2 medium
- Milk x 40 mls (of your choice)
- Cinnamon x 1 tsp
- Strawberries x 2 large handfuls
- Cream cheese or cashew nut cream cheese x 2 tbsp
- Unsalted butter, ghee or coconut oil for the pan
- Honey or maple syrup
- Start by hulling the strawberries.
- To hull a strawberry, insert a small knife into the top of a strawberry near the green leaves.
- Using the knife, cut around the outside and back to the start.
- Pull on the green leaves which will take out that part of the strawberry and the stem inside.
- Repeat the process until all the strawberries are hulled.
- Now slice all the strawberries
- Start by slicing your sourdough bread in half.
- Then slice the slices in half again.
- In the mixing bowl crack the egg, add the milk and then the cinnamon.
- Whisk these ingredients together.
- Place the first slice of bread in the milk and leave to soak.
- (Turn over as Sourdough doesn’t tend to soak the mixture up as normal bread would do).
- Put the frying pan on a high heat.
- Once the pan is hot, add a teaspoon or two of the coconut oil.
- Spread evenly using the plastic brush over the base of the pan.
- When the pan is hot add the bread that has been soaking
- Then add another slice if it will fit in the pan.
- If not do it in two goes.
- Wait for the first slice to turn golden brown on one side and then turn over.
- As soon as the toast is a golden brown colour on both sides remove from the pan and put on the plate.
- If you haven’t added the second slice do that now and repeat the process above.
- Add the cream cheese or cashew nut cream cheese to one slice then put the sliced strawberries on top.
- Put the second slice of french toast on and put back into the frying pan for a further minute or so on both sides.
- Remove from the pan and put onto a plate.
- Repeat this process if using four slices of bread.
- If you have any leftover strawberries keep the pan on the heat.
- Add a bit more unsalted butter, ghee and coconut oil to the pan.
- Put the leftover strawberries in until they become soft.
- Place these on the plate next to the cheesecake sandwiches.
- Once cooked add honey or maple syrup and enjoy.
Strawberry Cheesecake Sourdough French Toasted Sandwich was a big hit with Howard. Howard ate the lot and yummed his way through the whole meal. It was an easy breakfast to cook and it could make a great weekend treat for your family and friends. If you wanted to eat this during the week then you could prepare the strawberries the night before and store them in the fridge to make it easier. Sadly I can’t eat sourdough as I have a gluten intolerance but Howard assured me it was very tasty. However you decide to eat this dish, as always, please enjoy. Thank you xxx