American and French Breakfast Basic Recipe Book

American and French

BREAKFAST Basic Recipe Book

American Eggs with Wild Mushrooms for the Mushrooms 15g/½oz butter 100g/3½oz wild mushrooms 1 tbsp chopped parsley

for the Eggs 3 free-range eggs 1 tbsp double cream salt and freshly groundblack pepper 25g/1oz butter 2 to 3 mInutes preparation time

Less than 2 mins cooking time

1

Melt the butter in a frying pan over a high heat. Add the mushrooms and sauté for 2-3 minutes, until softened. Remove from the heat and place into a bowl and stir through the parsley.

2

Whisk the eggs in a bowl, add the cream and season with salt and freshly ground black pepper. Technique: How to cook scrambled eggs

3

Melt the butter in a frying pan over a low heat and add the egg mixture. Cook, stirring gently, for 2-3 minutes, or until cooked to your liking.

American Fluffy Pancakes

Less than 30 mins preparation time

Less than 10 mins cooking time žoz plain flour 1 tsp baking powder ½ tsp salt 2 tbsp caster sugar 130ml milk 1 large egg, lightly beaten 2 tbsp melted butter oil, plus extra for cooking

1

S i f t t h e f lo u r, b a k i n g powd e r, s a lt a n d c a s t e r s u g a r i n t o a l a r g e bow l . I n a s e p a r a t e bow l o r j u g, li g h t ly w h i s k t o g e t h e r t h e m i lk a n d e g g, t h e n w h i s k i n t h e m e lt e d b u t t e r.

2

P o u r t h e m i lk m i x t u r e i n t o t h e f lo u r m i x t u r e a n d , u s i n g a fo r k , be a t u n t i l yo u h a ve a s m oo t h b a t t e r. A n y l u m p s w i ll s o o n d i s a p pe a r w i t h a li t t le m i x i n g. Le t t h e b a t t e r s t a n d fo r a fe w minutes.

3

H e a t a n o n - s t i c k fr y i n g p a n o v e r a m e d i u m h e a t a n d a d d a k n o b o f b u t t e r. W h e n i t ' s m e lt e d , a d d a l a d le o f b a t t e r ( o r t w o i f y o u r fr y i n g p a n i s b i g e n o u g h t o c o o k t w o p a n c a k e s a t t h e s a m e t i m e ) . Wa i t u n t i l t h e t o p o f t h e p a n c a k e b e g i n s t o b u b b le , t h e n t u r n i t ove r a n d c oo k u n t i l b o t h s i d e s a r e g o ld e n b r o w n a n d t h e p a n c a ke h a s r i s e n t o a b o u t 1 c m t h i c k .

4

R e pe a t u n t i l a ll t h e b a t t e r i s u s e d u p. Yo u c a n k e e p t h e p a n

Filled French Toast

Roll Ups

15 minutes preparation time

1/3 cup granulate sugar 1 heaping teaspoonground cinnamon 2 tablespoons unsalted butter

1

10 minutes cooking time

8 slices soft white sandwich bread 3 tablespoons filling 2 eggs 3 tablespoons milk

Trim the crust from the bread and flatten each slice

2

Place a heaping teaspoon of your filling an inch from one end of the bread, and spread it out in a strip. Roll the bread up and repeat.

3

In a shallow bowl whisk the eggs and milk together. In another shallow bowl, mix the sugar and cinnamon together.

4

On a pan, melt 1 tablespoon butter over medium heat. Coat the rolls with the egg mixture and place seam side down on the pan. Cook for about 1-2 minutes per side, until golden brown.

5

Place the hot rolls into the cinnamon/sugar and roll until completely covered.

American Classic

Hashbrowns 2 russet potatoes, peeled 3 tablespoons clarified butter Salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste

10 mInutes preparation time

10 minutes cooking time

1

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.

2

Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.

3

Cook potatoes until a brown crust forms on the bottom, about 5 minutes.

Continue to cook and stir until potatoes are browned all over, about 5 more

N

adia Giosia, born on May 12, 1980, better known as Nadia G. She is the creator of every récipe in the “American and French Breakfast Basic recipe Book” was created by. She is a Canadian chef, comedic actress, and singer who transitioned her web cooking series into a TV cooking show. She is the host of Nadia G's Bitchin' Kitchen, which has appeared on the Cooking Channel, Food Network Canada and Food Network UK. Giosia was born in Montreal, Quebec to a family of Italian immigrants. She grew up in the borough St. Leonard. In a Q&A interview on the Food Network's blog Nadia G. confesses that she hates baby corn and once ate so much buffalo jerky that she couldn't get her rings off.