Ulster Weavers are pleased to share their delightful Irish French Toast Recipe courtesy of Irish born and international chef Jenny Bristow. The recipe comes complete with two tasty filling options for you to choose from, all dependent on whether you are craving a sweet or savoury snack.
The Irish French Toast with Plum or Cranberries recipe is Jenny’s favourite. She said, “I love this combination – the tartness of the plum or cranberry sauce -filled French toast.”
She also has 12 best selling cookery books and reached the Sunday Times No.1 bestselling author.
And now Jenny Bristow fans can visit the superstar chef’s new look website which features all her amazing recipes as well as her up and coming television shows, cookery books and latest news in the world of cooking. For more information visit the Jenny Bristow website here.
If you are a dab hand in the kitchen or fancy being a chef in the making, then why not kit out your kitchen with a fantastic kitchen textiles collection from Ulster Weavers.
The Irish based home textiles company have some fantastic collections on offer including the Victoria range, a traditional floral design with a fresh, modern twist. The stylist apron and spotty frills will add a quirky edge to your kitchen coordinates.
And if you are not into the floral frills and prefer a classic style then why not take a look at the Plain Dyed collection, a simple, traditional yet tasteful style for all types of kitchens. With six colours to choose from you can either colour co-ordinate or mix and match a variation of styles to spruce up your home.
For more information and to view all of the stunning collections visit UlsterWeavers.com today.
Heat the butter and oil in a shallow frying pan. Add the coated soda bread and cook lightly on either side, turning once. Cooking should take only a couple of minutes in total. Use a little kitchen paper to absorb any excess oil.
Mix the pickles and relish together and spoon onto the toast. Crumble the cheese on top and brown under a very hot grill.
Core the apples and cut them into wedges, skin still on, and quarter the plums. Gently poach in the water and sugar for approximately 2-3 minutes until soft.
Spoon the fruit onto the farl and top yoghurt.
Garnish with a sprig of mint