Recipes

Cardamom-Banana-Milkshake

Dear Vinepire,

Sometimes, even classics need a polish up, and today we´re going to do it with the banana milkshake. I remember drinking it in summer so often, that I was not hungry at dinner time afterwards… but I never did it during wintertime. I just want something more spicy during the cold season… and here I found it! http://food52.com/recipes/12698-banana-cardamom-milkshake

I fell so deeply in love with this genius version of my favourite childhood milkshake that I decided to change it a little to fit it into my daily diet. I recommend you to test out the original version (and get addicted) and maybe try out this little recipe of mine.

For 2 portions :

-1 large banana

-1 cup of almond or soy milk

-1 pinch of cardamom, grounded

-1 large pinch of cinnamon

Simply mix it all together in the blender, until smooth ad foamy, and voilà! Because you used plant-based milk, it will be poor in calories and very light, while still melting like a mousse on your tongue. I recommend almond milk because of the rich consistency. To my fellow chocolate lovers I suggest replacing the spice with a good teaspoon of cocoa powder… hmmm. The milkshake is also delicious on ice!

Thank you so much for reading,

Your Vine Vampire

PS : If you want to make your own almond milk, look it up here.

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Recipes

Salty French Toast

Dear Vinepire,

I could not get my mind of pain perdu since I wrote the las post, and I wanted to give the salt-loving of you something to fantasize about : crispy, spicy, hot and salty french toast! I have digged deep into my favourite food blog and found this little miracle here : http://food52.com/recipes/7030-crispy-salt-and-pepper-french-toast. But as always, I adapted the recipe to my taste, and played with a few variants, here comes the result.

For one person :

-1 free range egg

-2 slices of toast or old bread

– A handful of mushrooms (whatever kind you like)

-1 small onion

– Fresh or dried “herbes de provance” or any kind you like

– Olive oil

Heat a pan and add olive oil. Chop the onion into small squares and the mushrooms into thin slices and let them fry at medium heat for about 5 minutes. In the meantime, beat the egg and the salt together and let the bread absorb it completely. Pushing the onions and mushrooms to the side, place one slice into the pan and cover it with the fried mixture (not all must fit onto the slice). Top it with herbs and pepper before closing your sandwich with the other slice. Let it fry on each side for about a minute, and voilà! You have just made a perfect breakfast for weekends, which you can savour with ketchup or sorrel jam. My favourite variant of this recipe is adding chopped chilli pepper (about and inch) to the mixture.

Thank you so much for reading,

Your Vine Vampire

PS : The toast was so crispy that I could not resist cooking it for dinner as well… what can I say, I think I fell in love!

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