3 slices thick-cut
2 slices Swiss cheese
2 thick slices of rustic
bread, toasted and warm
1 tbsp mayonnaise
2 slices tomato
2 leaves of your favourite lettuce
1 pat of butter
In a non-stick pan, cook the bacon until crisp
Place cheese on one side of the toasted bread, spread mayonnaise on top of the other slice of bread and place bacon on top, followed by lettuce and tomato.
In another saucepan, melt butter and fry egg to your liking.
Place egg on tomato, close up the sandwich and eat.
60ml extra-virgin olive oil
1 onion, finely chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 tsp oregano
Salt and pepper
1 jar of pasta tomato sauce
3 handfuls tortilla chips
60g shredded cheddar cheese
Chopped coriander, garnish
Preheat oven to 190°C.
In a saucepan, heat olive oil and saute onion, jalapeno, garlic and oregano.
Season with salt and pepper. Cook for five minutes.
Add the tomato sauce and a little water, simmer for five more minutes.
Place tortilla chips into bowls, top with tomato sauce mix and cheese, crack an egg or two on top and bake for 15 minutes or until egg is set
Serve, garnished with coriander.
250g all purpose flour
3 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
75g chopped pecan nuts
2 eggs, separated
30g melted butter
Extra pecans and maple syrup for garnish
In a bowl, combine all of the dry ingredients.
In another bowl, whisk together buttermilk and milk, egg yolks and melted butter.
Gently combine the two bowl mixtures together.
Whisk egg whites until you achieve stiff peaks.
Fold the whites into the batter. Fold about 15 times then stop. (Do not over fold or you won't get fluffy pancakes.)
Heat some oil in a saucepan until it's quite hot.
Place a drop of batter (about 2 tbsp) on the hot surface and cook until the bottom is nicely browned. This will take about two minutes per side.
Repeat and stack three pancakes per serving.
Drizzle with some maple syrup and then sprinkle additional pecans on top.