Saturday, 15 October 2011

Nigella's french toast

As you may or may not be aware Dublin library Diva started as a homage to the delightful
Nigella Lawson.  Upon discovering that Nigella had 12 versions of the same dress i
had been coveting from afar, I simply had to get one for myself and share my
journey with cyberworld.

Last week I discovered an amazing channel on UPC- its called the food network,
and guess what (cue drum roll).... they play reruns of nigella express twice a day.
Needless to say the dvris working overtime and my love of Nigella has
been rekindled.  Here are some gems from the domestic goddess herself:

'I agree that to some people using half a kilo of chocolate to make 12 cookies may seem
excessive, but personnally i don't put a price on alleviating human suffering'

'Emmanating calm is hard work after all'

'generally i dislike all things skinny'

Here is a recipe for doughnut french toast that i have taken from  I will be
testing it out in her honour tomorrow

Doughnut French Toast


  • 2 eggs
  • 4 teaspoons vanilla extract
  • 60ml full-fat milk
  • 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
  • 25g butter, plus a drop of flavourless oil for frying
  • 50g caster sugar


Serves: 2
  1. Beat the eggs with the milk and vanilla in a wide, shallow bowl.
  2. Soak the bread halves in the eggy mixture for 5 minutes a side.
  3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
  4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

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