Things have been up and down with Leo’s eating, but I’ve been a lot less stressed about it all. Finally.
Making family food has worked well, even if we don’t always eat it as a family. Less waste, less cooking, less stress. But quite honestly, he’s been living on Marmite pasta, minus the cheese (Anna Del Conte by way of Nigella, like, a real recipe… Kind of.), Weetabix, toast, yogurt and fruit the past couple of weeks. Fish fingers seem to be a reasonably consistent hit, bought or home-made, so I thought why not coat meat in the same crumbs? Ha ha, Mummy. Good try.
This recipe has also been eaten on occasion, like today. But with the crusts cut off his bit, obviously.
Cinnamon French Toast
2 tablespoons whole milk
1 teaspoon caster sugar (or honey, or agave…)
Big pinch cinnamon (1/4-1/8 tsp depending how much you like)
2 thick slices of bread, slightly stale is good
Butter to fry (don’t use oil, tastes yuck)
With a fork, lightly whisk the eggs, milk, sugar and cinnamon in a shallow dish. Soak the bread in the mix, turning at least once. Melt the butter in the pan over a medium heat, and gently slide in the eggy bread. Carefully pour any remaining mix onto the top of each slice.
Fry for a few minutes each side, and serve. We like ours with yogurt, maple syrup and fruit.