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This breakfast treat works really well with Fournos cinnamon raisin croissant, our French bread or even our Fournos Panettone!
2 large red apples, cored and diced
1 cup natural apple juice
4 tablespoons honey
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
125ml lowfat cream cheese
¼ cup dried cranberries, coarsely chopped
Grated rind of 1 orange
½ teaspoon vanilla extract
8 slices bread of your choice
90 milliliters milk
2 extra large eggs
Pinch of salt
Cinnamon sugar mixture for serving
Optional: ½ cup toasted nuts of your choice (we like pistachios here)
Poach the apples in the apple juice with the cinnamon, nutmeg and 2 tablespoons of the honey. Poach until fork tender but not “mushy”. Remove from heat, drain any remaining liquid and set aside to cool.
In a bowl, combine cream cheese with dried cranberries, remaining honey, orange rind, and nuts if you are using them. Fold in cooled apples. Spread four slices of bread (or croissants or panettone) with the cream cheese mixture, evenly and all the way to the edges. Firmly press another piece of bread on top and press the sandwich together.
In a shallow bowl, whisk the milk and eggs with a ½ teaspoon of vanilla extract and a pinch of salt. Heat a heavy non-stick pan over medium heat. Soak each sandwich in the milk and egg mixture for about 1 minute or so, turning once and pressing the edges of the bread together. Allow the excess to drip off and then place the sandwich in the pan. Cook, turning once, until browned and crisp on both sides (about 8-10 minutes).
Serve the French toast with cinnamon sugar (mix 3 tablespoons brown sugar with ¼ teaspoon of cinnamon) or drizzle with honey.
Grilled Vegetable Pizza
(December 2010)
This altogether quick meal can be purchased at almost every Fournos branch where our deli’s grill lovely vegetables fresh every day! You can buy dough from us for the pizza base or use any of our foccacia or pita breads! If you really want to make your own pizza dough – there is a quick recipe below. And a little lower than that are some alternative toppings you might want to try this summer for a real treat!
200 grams pizza dough or a large foccacia
250 milliliters Fournos Napoletana Sauce
40 grams grilled brinjals
80 grams grilled red pepper
40 grams grilled baby marrow
40 grams grilled artichokes
4 Fournos caramelized onions, cut into small pieces
80 grams grated provolone cheese
40 grams grated mozzarella cheese
30 grams grated parmesan
Roll out pizza dough on a floured board to required thickness or use your hands to flatten the dough.
Top pizza dough (or foccacia) with the Fournos Napoletana sauce and spread evenly across base. Arrange the grilled vegetables and caramelized onions over the Fournos Napoletana sauce. Combine the three cheeses and sprinkle over the vegetables. Place in a pre-heated 220C oven for about 15 minutes for raw dough and 5-7 minutes for pre-cooked foccacia; until the cheese has melted and browned and the crust cooked or warmed through.
Homemade pizza dough:
1 cup lukewarm water
1 envelope active dry yeast
1 teaspoon sugar
1 teaspoon salt
3 cups of flour
1 tablespoon olive oil
In a large bowl combine the water, sugar, yeast and olive oil. Let sit until the mixture starts to foam (takes about 5 minutes). Add half the flour and the salt and mix by hand until smooth and all the flour has been incorporated. Continue adding flour ¼ cup at a time – working the dough between each addition. When all the flour is incorporated, the dough should be smooth and slightly sticky. Turn it out on a floured surface and knead it for another 10 minutes or so.
Oil a large mixing bowl and then place the ball of dough in the oiled bowl, turning it so it is coated with the oil. Cover with plastic wrap and a towel and set in a warm place until doubled in size (about an hour). When doubled, punch down the dough, divide into 4 or 6 balls which can then be rolled out into pizzas!
Pizza topping Ideas:
Leftover chicken + fresh mielies + diced red pepper + fresh coriander
Artichokes + rosemary ham (both from our deli) + sundried tomato
Wild mushrooms + goat cheese topped with rocket when it exits the oven
Brie + Fresh Fig + Red Onion Marmalade topped with watercress when it exits the oven
We often hear people say, a turkey is too big or “what do I do with all the leftovers”. So we thought we’d help you be proactive with another tasty treat that can be prepared with your Fournos turkey the day after “feastivities”.
6 tablespoons butter
285g thinly sliced mushrooms (why not try the Fournos Wild Mushroom mixture? Already cooked and ready to use!)
2 tablespoons Madeira or brandy
4 tablespoons flour
400ml chicken or vegetable stock
125ml cream
450g leftover turkey, diced
Your favourite pasta (we suggest fettucine or tagliatelle here) – 4 portions cooked “al dente”
125ml grated parmesan cheese
3 tablespoons breadcrumbs
1 tablespoon freshly chopped flat leaf parsley
Olive oil
Salt and pepper to taste
Preheat your oven to 180C. Combine the breadcrumbs, parmesan and fresh parsley and set aside.
Heat half the butter in a heavy based saucepan and sauté the mushrooms over high heat for about 3 minutes until they have absorbed the butter. Stir in the Madeira or brandy and evaporate over high heat. Set aside.
In another saucepan, heat the other half of the butter and as it melts and finishes foaming stir in the flour. Cook for a minute or so. Slowly whisk in the chicken broth and bring to a boil. When it reaches a boil, turn down to a simmer and cook over very low heat for about 5-7 minutes or until thickened. Remove from the heat and stir through the cream. Add salt and pepper to taste. Fold in the mushrooms and turkey.
Butter an oven proof deep dish. Layer half the pasta mixture and top with half the turkey mixture. Repeat with remaining pasta and turkey. Sprinkle the top with the breadcrumb mixture and drizzle with some olive oil. Heat for 18-20 minutes or until heated through (the sauce should be bubbling and the top lightly browned).
If you have ever wandered what to do with the leftover turkey or gammon after a festive meal, here is a quick and easy solution from Fournos. You can easily adjust these to your own personal taste and once you see how easy it is to roll, you are the master of your own creative springroll destiny!
6 sheets phyllo pastry, cut in half to make 12 rectangles
2 tablespoons sweet chili sauce
400g leftover Fournos festive turkey, chicken or gammon,
spring onions, thinly sliced
shredded carrot
chopped coriander
1 Egg white
Mix the shredded turkey or gammon with the sweet chili sauce. Spoon the mixture along on edge of the phyllo pastry. Top with spring onion, carrot and coriander to taste. Fold in the sides and roll up. Be careful as you don’t want to over-stuff these fragile parcels. Moisten the edge with a bit of egg white to seal. Make all 12 springrolls before you start frying them to give the sealed edge adequate time to dry. Fry in 190C vegetable oil until golden, about 1 or 2 minutes per side. Serve with sweet chili sauce for dipping.
For our more health conscious customers, the oil free option: these can be baked on non-stick baking paper lined tray in a 200C oven for about 4 minutes per side or until lightly golden.
You can come up with many combinations for your leftovers here – enjoy experimenting in the kitchen! You can even make “dessert” springrolls with your favourite seasonal fresh fruit and a bit of chocolate, nougat or marshmallow.
