Category: Recipe

This is the recipe what we used to serve in the morning, Custard Battered French Toast. Our customers love this recipe so much, they have requested alot of the recipe. If you also want to know about any recipe or have any doubt feel free to contact us here.

Custard Battered French Toast with Banana Rum Sauce

Ingredients:

  • 6 slices of Texas toast
  • 4 egg yolks
  • ¼ cup and 2 teaspoons sugar
  • 1 cup cream
  • ¼ cup milk
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons of whole butter

Banana Rum Sauce Ingredients:

  • 2 cup unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 6 large ripe bananas, quartered
  • 1 teaspoon ground cinnamon
  • 4 tablespoons Tommy Bahama Rum, dark
  • 1/2 teaspoon nutmeg grounded
  • 1/2 teaspoon pure vanilla extract

Procedure:

  1. To make the custard sauce (crème Anglaise), whisk together the egg yolks, sugar, salt and the vanilla in a small bowl.
  2. Warm the cream and milk in a saucepan and, when it is hot to the touch, whisk in a couple of tablespoons of the heated liquid into the egg mixture to temper the eggs.
  3. Add the remainder of the liquid to the egg mixture, making sure to whisk constantly, then pour the mixture back into the saucepan.
  4. Cook, and stir, over low-medium heat, until the sauce just coats the spoon.
  5. Place the sauce in a clean bowl and cool it down by placing the bowl in a large bowl of ice water to stop the cooking.
  6. Continue to stir until it is cool.  Set aside in the refrigerator.
  7. Heat a large nonstick pan over medium-low heat for two minutes, then add one tablespoon of butter.
  8. When the butter starts to sizzle, turn up the heat to medium-high.
  9. Remove the custard sauce from the refrigerator.  Dip the Texas toast into the sauce, lightly coating each side of the toast and place into the heated sauté pan, remembering to do only three at a time in the pan.
  10. When cooking the French toast it will take six to seven minutes total.  Flip each piece once or twice, until they are golden brown. Repeat this cooking process again until all toast is cooked.

Procedure for Banana Rum Sauce:

  1. Start the procedure by heating a large pan used to saute.
  2. Then pour the ingredients banana, nutmeg, butter, cinnamon etc.
  3. Try to move the skilled, and cook on low flame till banana, butter, and sugar form a creamy mixture.
  4. It’s time to add a little run as per the personal taste.
  5. Add a little vanilla flavor and remove the pan from flame.
  6. Serve warm over French Toast.

Recipe

Today, I will share a recipe with you from our breakfast menu. The recipe is very simple but healthy enough to give you enough energy to start your day well.

Green Egg and Ham Sandwich

Ingredients:

  • 2 thin slices of Prosciutto
  • 1 English Muffin
  • 2 tablespoons Unsalted Butter
  • 1 large Egg
  • Sea Salt and Black pepper to taste
  • 1 tablespoon Pesto
  • 1 Slice of Gouda Cheese

Procedure:

  1. Split and toast an English muffin and place sliced Prosciutto on the top of the bottom half of the muffin.
  2. In a small nonstick skillet over low heat, melt the butter and crack the egg into the pan and cook over low heat until the whites are settled but yolk is still runny three to four minutes.
  3. When the white part looks soft, gently put the butter in the pan and cook the yolk for 2 minutes.
  4. This will help cook the egg from top to bottom and keep the yolk silky but warm. Season with sea salt and black pepper, and transfer egg to prepared English muffin.
  5. Spoon Pesto over the egg and top with a slice of Gouda cheese.  Top sandwich with remaining muffin half and serve.

If you have any doubts regarding this recipe feel free to contact us here.

Recipe

If you liked our Easy Broccoli Soup With Nutmeg recipe. Today I am sharing with you another fruit dessert recipe which is easy to make and loved by everyone.

Mixed Berry Trifle

Ingredients:

  • 4 cups Blueberries
  • 4 cups Strawberries cut into eighths
  • 1 tablespoon Lemon Juice
  • ¼ cup and 2 tablespoons Sugar
  • 2 packs pound cake of Angel Food Cake
  • 2 cups Cream
  • ½ cup toasted sliced Almonds

Ingredients for Pudding:

  • 2 cups Milk
  • 1/2 cup White Sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon Salt
  • 1 Vanilla Pod
  • 1 tablespoon Butter

Procedure for Pudding:

  1. In a medium saucepan over medium heat, heat milk and vanilla pod until bubbles form at edges. In a bowl, combine sugar, cornstarch, and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil.
  2. Remove from heat, stir in butter and discard vanilla pod.
  3. Pour into shallow pan and cool in the fridge for at least an hour.

Procedure:

  1. Place the strawberries and blueberries separately into two large bowls. Sprinkle each bowl equally with half the sugar and half the juice of one lemon. Mix and let set aside for at least 10 minutes.
  2. In a clean bowl, whip 2 cups cream with 2 tablespoons sugar to medium/firm peaks, and set aside.
  3. To assemble the trifle, spoon a layer of the vanilla pudding into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then spoon the cake with a layer of strawberries and their juices. Repeat and make 3 to 4 more layers alternating berries.  Top with a layer of whipped cream and toasted almonds. Cover and refrigerate until ready to serve.

Prep time 15 minutes and assembly time 5 minutes

Recipe

broccoli

Would you believe me if I said you could make a soup with just two ingredients? It’s true!

The only required ingredients for this soup are fresh broccoli and soup stock. I used chicken, but vegetable works equally well.

I used an average head of broccoli — basically, I just chopped up the entire amount that I bought, and most grocery stores seem to sell relatively standard sizes of broccoli, so don’t worry too much about the amount. I added enough soup stock to just cover it, and then I boiled it for about 20 minutes, or until the broccoli was tender.

I used my immersion blender to blend it all up. Easy peasy!

broccoli soup

Make It Your Own

I topped this recipe with nutmeg, but you could use any variety of things.

  • Nutmeg
  • Goat cheese
  • Feta
  • Garlic
  • Ginger
  • Soy Sauce
  • Carmelized Onions
  • Roasted Red Peppers
  • Chilli Powder / Cayenne Pepper
  • Salsa
  • Chutney

Use your imagination and let us know what worked best for you! Stay tuned to Sonz Restaurant for more recipe updates. Cheers!

Recipe

If you are fond of blueberries, today on Sonz Restaurant we will be sharing with you a perfect topping recipe which you can make in less than a minute.

Blueberry Topping

When blueberry season arrived I, along with every other food blogger and pie lover out there, rejoiced. Blueberries! In yogurt! In crumbles! In my mouth! Life was good.

Predictably, blueberry recipes started showing up across all the blogs I read. But I started to notice something strange. Every time I saw a recipe for a blueberry topping – the simple kind you spoon over baked goods or ice cream – it seemed to involve a tedious process that involved pre-chopping them in food processors and then boiling them up on the stove.

Well. Andrea to your rescue, people. You can easily make this exact same topping in 60 seconds. No heavy lifting required.

All you need is a microwave.

Blueberry toppingDump your blueberries into a microwave-safe bowl. A third of a cup of berries makes a nice amount for one — if you want enough to cover a whole cake you may want to use closer to two cups.

If your berries are quite tart, feel free to add 1-2 tsp of sugar per cup.

Microwave your berries for 60 seconds. That’s it. The heat will cause them to pop open naturally, and the juice will get all bubbly and hot. When they come out of the microwave, you can lightly mash them with a fork a bit more if you like. But there is seriously nothing else to it.

Eat it straight away (hot) or put it in the fridge for a couple hours to cool down (this will cause it to thicken a bit more as well.)

You can use this blueberry topping in a thousand ways:

• on waffles or pancakes
• on ice cream or frozen yogurt
• over cakes, cheesecakes, scones, biscuits
• as a topping for grilled meats
• whipped up with oil and vinegar into a salad dressing

…annnd approximately 995 other uses.

Now I’m not saying there’s never a reason to do up your blueberries on the stove – simmering them for a longer period of time can help the berries thicken up a lot more, and you can make more complex sauces like, say, a blueberry balsamic reduction. But for most of your day-to-day needs, I think the 60-second microwave method works just fine (and tastes just great!)

Recipe