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Spiced French Toast with Roasted Rhubarb

Spiced French Toast with Roasted Rhubarb

SERVES
4
COOK TIME
40
PREP TIME
15
DIFFICULTY
Easy
Tags French Toast, Rhubarb
Collections Special occasion, Winter

INGREDIENTS

  • 3 eggs, lightly whisked
  • 150 ml milk
  • 50 g caster sugar
  • 1/2 tsp ground cinnamon
  • 40 g unsalted butter
  • 8 slices thick crusty sourdough bread
  • 300 g pot Honey & Vanilla Yoghurt
  • roasted rhubarb
  • 8 stems rhubarb
  • 2/3 cup caster sugar
  • 1/3 cup orange juice
  • 1 tbsp chopped glacee ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. To prepare the rhubarb cut it into 10cm lengths. Place in a shallow roasting pan.
  3. In a small saucepan combine sugar, orange juice & ginger together over a medium heat, stirring until sugar has dissolved.
  4. Pour mixture over the rhubarb, cover with foil & cook in preheated oven for 15 minutes. Remove foil & cook for a further 15 minutes or until rhubarb is tender, but still holding its shape.
  5. Remove from oven & set aside to cool to room temperature.
  6. For the French toast whisk the eggs & milk together in a bowl until well combined & on a separate plate combine sugar & cinnamon together for later.
  7. Heat a large non-stick frying pan over a medium heat & melt a little of the butter.
  8. Dip two slices of bread at a time into the egg mixture, place in pan & fry for 1–2 minutes on each side, until golden.
  9. Remove the French toast from the pan & dip on both sides in the cinnamon sugar. Repeat with the remaining slices of bread.
  10. Serve two slices of French toast topped with slow roasted rhubarb & a dollop of vanilla yoghurt per person.

Three ways with rhubarb:

  1. For an easy compote, trim & slice a bunch of rhubarb into 5cm pieces. Wash under cold water, place in a large mixing bowl with 1/3 cup caster sugar & 125g raspberries, tossing until evenly coated. Heat a non-stick frying pan over a medium heat & add rhubarb mixture, turning every 2–3 minutes to prevent sugar from burning. Cook until fruit becomes soft & sugar caramelises.
  2. The roasted rhubarb in this recipe can also be used to top custard tarts, a pavlova, rice pudding or folded through whipped cream with crushed meringue for a quick fruit fool.
  3. rhubarb crumble is so quick, simply cook a bunch of trimmed, chopped & washed rhubarb with 1/3 cup caster sugar for 5 minutes or until soft. For the crumble, rub 125g each of our, butter, sugar together with 1/4 cup each of oats & almonds & 1 teaspoon ground ginger, until mixture is well combined & looks like coarse breadcrumbs. Bake in 180°C oven for 30 minutes or until crumble is golden.

Print Recipe
Spiced french toast with roasted rhubarb
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. To prepare the rhubarb cut it into 10cm lengths. Place in a shallow roasting pan.
  3. In a small saucepan combine sugar, orange juice & ginger together over a medium heat, stirring until sugar has dissolved.
  4. Pour mixture over the rhubarb, cover with foil & cook in preheated oven for 15 minutes. Remove foil & cook for a further 15 minutes or until rhubarb is tender, but still holding its shape.
  5. Remove from oven & set aside to cool to room temperature.
  6. For the French toast whisk the eggs & milk together in a bowl until well combined & on a separate plate combine sugar & cinnamon together for later.
  7. Heat a large non-stick frying pan over a medium heat & melt a little of the butter.
  8. Dip two slices of bread at a time into the egg mixture, place in pan & fry for 1–2 minutes
    on each side, until golden.
  9. Remove the French toast from the pan & dip on both sides in the cinnamon sugar. Repeat with the remaining slices of bread.
  10. Serve two slices of French toast topped with slow roasted rhubarb & a dollop of vanilla yoghurt per person.

Three ways with rhubarb:

  1. For an easy compote, trim & slice a bunch of rhubarb into 5cm pieces. Wash under cold water, place in a large mixing bowl with 1/3 cup caster sugar & 125g raspberries, tossing until evenly coated. Heat a non-stick frying pan over a medium heat & add rhubarb mixture, turning every 2–3 minutes to prevent sugar from burning. Cook until fruit becomes soft & sugar caramelises.
  2. The roasted rhubarb in this recipe can also be used to top custard tarts, a pavlova,
    rice pudding or folded through whipped cream with crushed meringue for
    a quick fruit fool.
  3. rhubarb crumble is so quick, simply cook a bunch of trimmed, chopped & washed rhubarb with 1/3 cup caster sugar for 5 minutes or until soft. For the crumble, rub 125g each of our, butter, sugar together with 1/4 cup each of oats & almonds & 1 teaspoon ground ginger, until mixture is well combined & looks like coarse breadcrumbs. Bake in 180°C oven for 30 minutes or until crumble is golden.
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Sticky mandarin almond & poppy seed cakes

Sticky mandarin almond & poppy seed cakes

SERVES
12
COOK TIME
30
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Mandarin
Collections Autumn, Family

INGREDIENTS

Cakes
  • 1/3 cup poppy seeds
  • 2 tbsp milk
  • 150 g butter
  • 3 tsp finely grated mandarin rind
  • 1 cup raw caster sugar 4 large eggs
  • 1 cup self-raising flour 1 cup almond meal
  • 1/4 cup mandarin juice
  • Sticky Mandarin Syrup
  • 1 cup caster sugar
  • 1/2 cup water
  • 2 tsp vanilla bean paste
  • zest & juice of 3 mandarins

METHOD

  1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
  2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
  3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
  4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
  5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
  6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
  7. Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.
  8. Add the mandarin juice, zest & simmer for 5 minutes.
  9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
  10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

Print Recipe
Sticky mandarin & almond cakes
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Recipe Notes
  1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
  2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
  3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
  4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
  5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
  6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
  7. Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.
  8. Add the mandarin juice, zest & simmer for 5 minutes.
  9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
  10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.
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