Citylife in Rugeley and Cannock Chase March April 2024

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Tastes of the Season By Simon Smith This month, I’ve done a simple Easter recipe which, when I cook at demonstrations, is always a favourite during the tasting afterwards. It’s not all about the chocolate although it does have a large part to play too! French Toast with Blueberries & Chocolate (eggy bread!) 4ozs milk 4 free range eggs 4 slices either brioche or your favourite bread 4ozs unsalted butter 2tbsp caster sugar Pinch of cinnamon 1 punnet blueberries 4ozs grated chocolate Method Put the blueberries in a pan with 2 tbsp water and some maple syrup and bring to a simmer. Whisk the milk and eggs together in a bowl. Drop the bread into the mixture and leave to soak for a minute or two. Heat half the butter in a non-stick frying pan and put the bead slices in, cook on both sides for two minutes or until golden. Mix the cinnamon and sugar in a bowl ready to sprinkle on the top. Plate the toast on a warm plate, top with the warm blueberries and sprinkle with the cinnamon sugar. Finish with the grated chocolate and for an additional indulgence add a large dollop of clotted cream., Book a blood test the following day to check your cholesterol levels. Chocolate Pots 200gms dark chocolate 250gms double cream 100gms caster sugar 50gms butter Vanilla paste Zest of 1 orange Method Put all the ingredients in a glass or steel bowl and sit on a small pan of simmering water. Make sure the bowl is much bigger than the pan so the steam doesn’t burn you. Stir occasionally until all the ingredients are melted together. Pour into small pots and decorate with fresh raspberries and chopped pistachios. Alternatively allow to set in the bowl and them scoop out small balls and roll in chopped nuts for truffles. Great fun for the little ones but can be very messy! www.simonsmith-chef.com
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Citylife in Rugeley and Cannock Chase March April 2024

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