It’s cooking time yeah!
Today’s program :
- Sausages, hash brown potatoes and eggs & bacon
- Pain perdu
- Fresh mango, pineapple, banana and strawberry fruit salad
- Fresh orange, lemon, grapefruit and mint fruit juice
Fresh, fresh, fresh. It took boyfriend and I a couple of hours to prepare all that, but it was definitely worth it. Also, we worked very slowly and didn’t have proper cooking tools, so don’t worry, it’s supposed to be much much less time taking.
Let’s start with the longest part : the fruit salad.
Why the longest part? Because of the pineapple, it’s annoying to prepare. But when it’s done and you eat it, you feel so so satisfied. I guess that most of us never ever prepared a pineapple, so I thought that I could do a sort of pineapple tutorial part haha. Hope this is helping for the most adventurous of us!
For 2 great gourmand :
- 1 small pineapple
- 1 mango
- 1 banana
- 1 lemon
- 100 g of strawberries
- Some mint leaves
- A tablespoon of brown sugar
First, you need to cut the bottom of the pineapple off, so that it can stand still.
Then, remove the skin by following the shape of the fruit, from the top to the bottom. Make sure that you don’t cut too much of the pulp. Remember, we want to eat the pineapple and not just simply kill it. It drives me crazy when I see things like this :
Photo credit : goodhousekeeping.com
You just cut off half of the fruit, bravo.
Anyway, this is what you’re supposed to get :
Already tired? Well, the worst part is coming. See the round brown holes on the pineapple? That’s what’s called the eyes (I know, creepy). It doesn’t taste very good, that’s why you need to take them off. The easiest way I found to keep the most pulp is to use a peeler tip and to follow the shape of each eye with it to remove them. But the Internet says that it’s even easier with a small melon baller. Do with what you have, it also works with a basic knife tip, it just takes a little more time.
Phew! We did it. Now cut the top off, cut the pineapple in half and each half in half.
Then, cut the core of the pineapple off. Now, it’s over, your fruit is twice smaller than at the start, but at least you can eat it! I diced the pulp, then I added dices of mango and strawberries and slices of banana. For the sirup, I mixed the juice of the lemon, brown sugar and some water, and I poured it all over the fruit salad. Put 3 leaves of fresh mint on the top and serve with some vanilla ice cream if you want.
Second longest part (except if you have a blender, a centrifuge or even a juicer, which wasn’t our case) : the fresh fruit juice.
For 4-5 drinks :
- 2 grapefruits
- 3 huge oranges
- 3 lemons
- 5 average leaves of mint
Press all the fruits and put the juices in a jug. That’s all. And if you have no fruit pressing tool, you can use a fork : just turn it in every way into the fruit and be patient. I also cut slices of lemon and chiselled the mint leaves and added all that to the juice. Some apple juice has been added to sweetened this a bit (the unofficial version says that it was for rinsing the pulp stuck on the jug ha).
And now the *real* cooking part! Boyfriend did some pain perdu (and there’s no pic of the preparation, because I was struggling with the fruits).
For 4 reasonable stomachs or 2 suicidal gourmand :
- 25 cl of milk
- 3 eggs
- 75 g of brown sugar
- 1 French loaf (initially, you need stale bread, but French loaf is all we had)
Mix the milk, eggs and sugar. Soak pieces of French loaf in the mixture and cook them in butter in a frying pan and we’re good.
Courage kids, we’re almost done, still remain the eggs & bacon, hash brown potatoes and sausages.
For 2 reasonable stomachs :
- 4 sausages (we chose Morteau mini-sausages)
- 2 eggs
- 2 slices of bacon
- 1 big potato
- 2 tablespoons of milk
- Butter, salt, pepper and cumin
Mix the eggs with salt, pepper and cumin. Cook in butter in a frying pan on low heat and add milk and bacon.
Peel and dice the potato. Cook in butter in a frying pan and season.
Finally, cook the sausages in butter.
Now, eat, you deserve it!