By US Desk
Fri, 10, 20

Cook bread slices on lightly greased non-stick griddle or skillet on medium heat until browned on both sides. Serve with cocoa sauce....

French toast


  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup milk
  • 4 slices bread

For cocoa sauce

  • 3/4 cup heavy cream
  • 9 ounces chocolate, chopped
  • 1 tablespoon butter
  • 2 teaspoons instant coffee powder

For topping

  • Whipped cream, sliced bananas or any fresh fruit or sliced almond


To make the cocoa sauce, in a microwave safe bowl add the cream, butter and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. Sauce has to be spreadable, or thin enough to be drizzled.

To make the French toast:

1. Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.

2. Dip bread in egg mixture, turning to coat both sides evenly.

3. Cook bread slices on lightly greased non-stick griddle or skillet on medium heat until browned on both sides. Serve with cocoa sauce.

Chicken noodle soup


  • 2 tbsp. olive oil
  • 2 carrots, sliced
  • 1 small onion, chopped
  • 5 garlic cloves, chopped
  • Salt
  • Freshly ground black pepper
  • 8 cups of chicken stock
  • 1 kg chicken breast and thighs
  • 2 1/2 cup uncooked wide egg noodles
  • Coriander leaves, and green herbs of your choice
  • 2 tbsp. chopped fresh green onion (optional)
  • 2 tbsp. fresh lemon juice


1. Heat oil in a large pot or Dutch oven over medium heat. Add carrots, onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes.

2. Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.

3. Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley and lemon juice. Season with salt and pepper.

Fluffy pancakes


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 tablespoons vegetable oil, plus more for cooking
  • Powdered sugar or maple syrup, for serving


1. In a large bowl, place 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt and whisk to combine.

2. Add 1 1/2 cups milk, 2 large eggs, and 2 tablespoons vegetable oil. Whisk until almost smooth, a few small lumps are fine.

3. Let the batter rest for 10 minutes. In the meantime, heat a large cast iron or non-stick skillet over medium-high heat.

4. Fry 3 pancakes for 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.

5. Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using more oil and cooking the remaining batter.

6. Serve with powdered sugar or maple syrup.