Jamie Oliver's Best Eggnog in the World - The Ultimate Eggnog

Aha you must think that I am a die hard fan of Jamie Oliver. Well kinda. I dig his recipes for sure and especially his simple recipes to make awesome, delicious dishes which you can make in a matter of minutes and still look like you have slaved away in the kitchen.

So here goes the eggnog recipe from Jamie's Food team which is claimed and now I confirm to be the best eggnog in the world. I made two versions a virgin one for my little one and the full version. This I did last Christmas 2014. So for those of you who have been following G'Gina's Kitchenette's Facebook page or our Twitter page, the chapter must slowly be unfolding as to what I meant last Christmas by saying this :
"It gets tough to cook Christmas Eve Dinner, Christmas Breakfast and Lunch!! This year got special with Jamie Oliver taking over the kitchen! Thanks Jamie! You Rock! Merry Christmas all from G'Gina's Kitchenette!"

The author from Jamie's Food team who wrote this recipe, Meredith Steele did teach me something new about eggnog. She mentioned how the name 'eggnog' was acquired from a 14th century English drink called posset. Posset was a drink of curdled hot milk with ale and over sometime eggs were added to the concoction.

This preparation of this creamy, sweet drink starts with infusing cream with milk and cinnamon, nutmeg and vanilla beans. It is the warm infused milk which slowly streams into the beaten eggs and sugar. Then your rum or bourbon is what lifts its spirits. It is then refrigerated before the fluffy egg whites join the party of the eggnog for that face uplift. I however separated a portion of the eggnog from the main jug to serve to my princess later. I refrigerated hers separately and then added a portion of the fluffy egg whites to her serving.

Thankfully my parents rear poultry so my chicken eggs were fresh from their home farm.

This was my first try at making eggnog. Mummy used to serve a mean fruit punch/ cocktail punch. Never tasted her eggnog though.

You need:

• 3 cups or 700 ml of whole milk
• 1 cup or 240 ml of heavy or double cream (I used refrigerated Amul cream)
• 3 cinnamon sticks
• 1 vanilla bean pod, split and seeds removed
• 1 tsp freshly grated nutmeg (set aside some additional for garnish - about a tsp)
• 5 eggs, separated (I used our farm eggs)
• 2/3 cup of granulated sugar
• 3/4 cup of bourbon or Dark rum

The Make:
 Serves 8 | Preparation time: 10 minutes | Resting Time: overnight-3days

1. In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds and nutmeg. Bring it to a boil on medium heat.

2. Once it reaches a boil, remove from the heat and allow it to steep.
3. In a large bowl, whisk the egg yolks and sugar until combined and thick strands are formed when the whisk is lifted.
4. Next whisk in the milk and continue to mix until smooth and well combined.
5. Add the bourbon or rum and mix. Refrigerate overnight or up to 3 days.
6. Before serving, whisk the egg whites in a large bowl until soft peaks are formed. Then gently fold into the eggnog until combined.
7. Garnish with nutmeg and serve cold.

Happy Holidays all! Seasons Greetings from G'Gina's Kitchenette!

Waffles with Poached Eggs

I know the first thing that may be on your mind would be how would I make Waffles without a Waffle iron? Well you do not need one! I am certainly happy that I invested in the George Foreman's  Lean Mean Fat Grilling Machine as I made one batch of my waffles on it and the other on a griddle pan (pan with embossed lines on it). Yes! You can make waffles with just a griddle pan. I will let you know how.

Waffles with Poached Eggs, Jelly and Honey

What you need is:

• 1 cup flour (can be wholewheat or all purpose or plain flour)
• 2 eggs
• 1 cup milk of your choice
• 3-4 tbsp castor sugar or powdered sugar
• 1 tbsp baking powder
• 1/2 cup oil or butter at room temperature (reserve some for brushing on the griddle)
• 1 teaspoon vanilla
• Pinch of nutmeg powder *Optional

The make:
Serves 4 adults | Cooking Time: 10-15 minutes | Preparation Time: 10-20 minutes

Getting the batter together

1. Combine all the dry ingredients in large bowl.
2. Next, in a separate bowl, whisk all the wet ingredients together.
3. Slowly add the wet ingredients to the large bowl containing the dry ingredients while whisking them together into a moist dough. Set aside and allow to stand for 10-15 minutes.
4. Heat your griddle pan or in my case the electric griddle for at least 5 minutes.
5. Brush your griddle with some oil/butter.
6. Place the batter dough on the griddle in the desired shape. Remember do not expect to get the waffle pockets but it tastes just the same. You can also use this recipe in case you have a waffle iron.
7. Top with jelly, maple syrup, fresh fruits, cream spread or whipped cream as per your choice.

Poached Egg whites

I have been asked many a time how to poach eggs. Well here goes. This one was made with egg whites only but you can poach eggs in whole with the yolk as well.

You need: 

• 2 eggs
• A small saucepan
• A porous or slotted spoon
• 4-5 cups of filtered water
• Pinch of Salt
• Pinch of Pepper

The Make:

Serves 2 adults | Cooking Time 4-5 minutes | Preparation Time: 2 minutes

1. Fill a small saucepan with water and bring to a rolling boil on high heat. Remember to add as much water as is required to cover the saucepan at least 2-3".

Waffles with Poached eggs and condiments

2. In the meantime while bringing the water to boil, separate the egg whites from the yolk and set the yolk aside to use later. Egg yolks make for a good hair mask. Just make sure you rinse it out well later or risk smelling eggy :)

3. Once the water has come to a rolling boil, lower the heat to simmer and gently pour the egg whites to the pan and allow to cook for 2-3 minutes. If the whites separates and spreads in the pan, use a spoon to guide the eggwhites back together.

4. Remove the egg whites using the slotted/porous spoon and once the water is drained out place it on the serving plate.

5. Top with the salt and pepper.

Bon Appetit!

Banana French Toast with Cinnamon

I had requested my readers on G'Gina's Kitchenette's Facebook page to suggest what recipes they would like to view this week. By popular demand through FB messages, inbox message and others they have chosen Breakfast recipes. Thank you my valuable readers. I agree, as possibly the most challenging meal of the day would be the 'King of the Day' which is Breakfast. As you may know for health reasons and to be fit, Breakfast is normally treated as the King meal, Lunch the Prince and Dinner that of a Pauper. Also as you wake up from bed, it becomes so difficult to think of /create a King meal, simply because you are so busy running around getting ready for work or getting the family ready for work or school/college. I dedicate this week of Breakfast recipes to those hard working moms and dads responsible for plating up the most important meal of the day. To get to the next voting cycle, I would suggest you visit my facebook page on https://www.facebook.com/gginaflavorspalatte?ref=hl and hit 'Like' so you do not miss on the next choice of recipes.

Banana French Toast with Cinnamon is a recipe I came up with during this Lenten season when we follow a strictly vegetarian diet. Yes that means no eggs, no meat or fish until Easter. I was inspired this year to make a sacrifice for a very meaningful purpose for my family (including my extended families) and me. Here's hoping to greater months and years to come. The recipe I followed requires no eggs, however if you would like to include more protein in your diet, I would suggest you could add eggs whites to your recipe. I will make suggestions below in the ingredients list.

Banana French Toast with Cinnamon

You need:

• 10 slices of wholewheat or multigrains bread
• 1/2 cup milk of your choice
• 6-8 plantains or 3-4 bananas mashed
• 4 egg whites (*Optional - if you are using egg whites, then you could use 4-6 plantains or 2-3 bananas)
• 2-3 tbsp honey or 1-2 tbsp sugar(powdered or granulated)
• 1" stick of cinnamon powdered
• 1 tbsp butter or 1-2 tbsp of cooking oil
• 2-3 plantains or 1-2 bananas for topping (*Optional. You can also top with any other fruit of your choice)
• Maple Syrup, Honey or Cream for topping (*Optional)

The make:
Serves 3 adults | Preparation Time: 10 minutes | Cooking Time: 20 minutes (depends on your pan size or type)

1. Heat a non-stick pan and in the meantime add the mashed plantains, milk, honey, powdered cinnamon in a large bowl and whisk on high.

Whisked Ingredients

2. Add the butter/oil on the pan and allow the butter/oil to just melt or heat and not brown or over heat. Spread to butter/oil cover the pan on all sides.

3. Dip the bread slices on-by-one into the batter and place on the pan on medium-low heat. Cover the pan if required.
Tip: Remember not to overcrowd the pan as you need to flip it on the other side as well. Also do not over dip the bread slice in the batter as it may break in the batter or pan.

4. Allow to cook for 2 minutes on each side or until golden brown. Repeat until all the bread slices are used.

5. Top with fruit of your choice and maple syrup, honey or cream if required.

Additional Tip: For fitness freaks or those who simply do not want to use any butter or oil base, you can also bake the bread slices on butter paper for 4-5 minutes on each side in the oven.

Topped wiith fruit of your choice

Bon Appetit! Wish all of you who are celebrating Easter, a peaceful, meaningful and blessed Lenten season.

Baked French Toast with Pumpkin and Fenugreek leaves

In an attempt to maintain Breakfast as the most healthiest meal of the day, this dish was whipped up for breakfast this morning. Fenugreek as I have mentioned in many of my posts has several health benefits, some of which I have mentioned in the Health Tips blog section. You can use any fruit you like. Pumpkin is an excellent source of protein and it is important to load on more protein vs. carbs for breakfast. I used wholewheat brown bread. You can also substitute with multigrain bread. Alternatively, you can also top with walnuts, raisins or almonds. 

There is no rocket science to making French toast so I was thinking twice on whether I should post such a simple recipe. This was the first time I attempted to bake French Toast Vs.fry it on a pan with butter as base. I must admit it was not easy initially as I tried to place the dipped bread on tin foil with butter base but it stuck on and was not possible to flip over. I had to manually take it off the foil and/or flip over with the foil on. I then remembered of a similar situation I had with making bread in the oven. I placed the next batch straight on the baking tray that came with the oven and lightly dabbed some EVOO before placing it on the tray.

French Toast with Pumpkin and Fenugreek leaves

You need:

• 4 egg whites or 2 full eggs
• 6 slices of wholewheat brown bread or multigrain brown bread
• 1/2 cup milk
• 3-4 tbsp of wild honey *we got some on A's visit to Munnar
• Drizzle(s) of EVOO (Extravegine Olive oil)
• Powdered Cinnamon - 1" stick
• 1 sprig of Fenugreek leaves - diced finely
• 1 cup of ripened or half-ripened Pumpkin diced small
• 1/2 cup grated cheese (optional)

The make:

Cooking Time:15 minutes|Preparation Time: 10 minutes|Serves 2

1. Whisk the eggs whites until nice and fluffy in a bowl. Try and use a hand whisk with thin metal wires.

Whisked ingredients

 2. Add honey,milk, fenugreek leaves and powdered cinnamon. Beat well.
 3. Next add the diced pumpkin and whisk well.
 4. You can refrigerate this blend overnight or make a fresh just before baking.
 5.  Pour the contents into a wider bowl/deep bottomed  wide plate.

Contents poured into a wider bowl for dipping

6. Prepare the baking tray by brushing some EVOO on the surface.
7. Dip the bread one at a time and place it carefully on the baking tray. Take care not to over soak the bread and cause breaking.
8.  Do this for each of the bread slices. Do not crowd the baking tray. Make it in batches if required.
9. Heat the oven on high for 5 minutes and then lower the flame to medium.
10. Place the tray on the lower level. It takes about 4-5 minutes for the first batch on each side and about 2-3 minutes for the 2nd batch in each side.
11. Serve as it is or with an extra dash of powdered cinnamon or sugar-free powdered sugar or toasted walnuts or almonds or extra fruits like chopped strawberries or blue berries. You can also add grated cheese on top. Kids would love it with grated cheese. (For the melted effect, you could add the cheese 1/2 a minute before taking it out of the oven)

Ready to Eat!

This was what was for breakfast folks! Enjoy your healthy and savoury breakfast! Bon Appetit...