SEEN ON BHG TV FRIDAYS 7.00
ED HALMAGYI
Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change)
Go to bhg.com.au for more food tips and tricks.
CARROT CAKE FRENCH TOAST
Preparation time 15 mins
Cooking time 35 mins
Serves 4
4 free-range eggs
1 cup caster sugar
1 tsp vanilla paste
Finely grated zest and segments of 2 oranges
2 Tbsp plain flour
600ml thickened cream
8 slices storebought carrot cake
1 Tbsp cinnamon sugar
4 carrots (450g), coarsely grated, squeezed of excess moisture
½cup dry sherry
2 Tbsp unsalted butter
Sour cream, candied carrots (see Cook’s tip) and plum slices, to serve
STEP 1 Put eggs, ¼ cup of the caster sugar, vanilla, zest, flour and 300ml of the cream in a bowl; whisk until smooth. Dip cake slices, then cook in a non-stick pan for 2 minutes on each side until golden. Sprinkle with cinnamon sugar.
Meanwhile, cook carrot in a saucepan on medium heat for 5 minutes, stirring, to remove excess moisture. Add ¼ cup of the caster sugar and sherry and cook for 10-12 minutes, or
