Friday Favourites: Mother’s Day and French Toast


I am slowly making my way through all my many , many images from past photoshoots, selecting pictures for my long overdue website. It is a very ardeous task on my old laptop. I won’t bore you with the details, suffice to say it is not an easy job and the length of time it is taking is really fustrating me. I was cheered a little when I came across these sweet pictures from a Mother’s Day article I wrote for a parenting magazine, Living & Loving, a few years ago.

French toast is a favourite in our family, not just on Mother’s Day. Recipes below

Happy Friday everyone








French Toast Fingers with cream cheese & berries

Serves 4

2 large free range eggs
45 ml cream cheese
15 ml milk
4 slices thick white bread
200g cream cheese

Berries & strawberry jam to serve

1.Whisk the eggs with the cream cheese and milk.
2.Cut the bread into 3 pieces to make fingers and dip into the egg mixture.
3.Fry in a non-stick frying pan until golden brown.
4.Serve with cream cheese, fresh berries and strawberry jam.

Wholewheat Crumpets with Peanut butter & Maple Syrup

1 cup ( 150g) wholewheat flour
15ml baking powder
30g caster sugar
1 egg, whisked with a pinch of salt
180ml milk , approx

To serve

Peanut butter, maple syrup and dried fruit

1.To make the crumpet batter combine all the flour, baking powder and sugar in a bowl , gradually add the egg and the milk and whisk together o form a smooth batter.
2.Drop spoonfuls of mixture into a hot non stick frying pan, when bubbles appear on the surface turn the crumpet and brown the other side.
3.Serve warm with a spoonful of peanut butter, and drizzled with maple syrup.

Chicken Sausages & Cherry Tomato Kebabs

Serves 4

8 chicken sausages
200g cherry tomatoes
Bay leaves
Herb salt
30 ml olive oil

Kebab or ice cream sticks

1.Cut sausages in half and skewer onto a kebab or ice cream stick alternating with a bayleaf and cherry tomato.
2.Season with herbal salt or veggie seasoning and drizzle with olive oil.
3.Grill for 10 -1 2 minutes until the sausage is cooked through.


•Macon, chicken rashers or pork chipolata sausages can also be used.

•Use halumi cheese for a vegetarian option instead of the sausages

•Make a glaze with a couple of teaspoons whole grain mustard and honey and baste the kebabs whilst grilling

•Larger kebabs can also be made by adding button mushrooms.

•Serve with grilled sweetcorn

Museli & Banana Smoothie

Makes 1 cup

1 small banana, peeled
½ cup muesli
2 teaspoons honey ( optional )
½ cup milk
½ cup apple juice

1.Whiz all the ingredients together in a blender until smooth.
2.Pour into glasses and serve




Styling & Recipes: Taryne Jakobi

as always with much love and thanks to Vanessa Lewis for the Photography

Article first appeared in Living & Loving Magazine, May 2011



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