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Apr 15, 2009 
A few weeks ago, I had a weekend off. A real weekend off, with no obligations, no place to be. This does not happen very often for me. When it does, you would think I would take it easy. But instead, I cook. I called my friend Jane and invited her for breakfast.
I looked through the fridge and the cupboards to see what there was. This is what I came up with.
This is my contribution to Real Food Wednesdays.
We had a lovely breakfast outside on the porch. The weather was warm and dry. A perfect day off.
Blood Orange Compote
Serves 4
2 blood oranges, peeled and coarsely chopped
2 tbsp pecans, chopped and toasted
2 tbsp passionfruit rum (you could substitute fruit juice, such as pomegranate or cranberry)
1 tbsp chopped mint
- Macerate the blood oranges in the rum or fruit juice for 10-15 minutes
- Add the pecans and mint
- Mix together gently and serve.
Cardamom French Toast
Serves 4
8 slices bread (I used whole wheat french bread)
2 eggs
1/4 cup lowfat coconut milk
1/2 tsp ground cardamom (I used fresh)
1/2 tsp ground cinnamon
1 tsp vanilla (I used vanilla bean paste)
- If using whole cardamom, crack 4-5 pods and extract the seeds. Grind in mortar and pestle. Toast in dry skillet over medium heat until fragrant, 3-4 minutes.
- Whisk together eggs, coconut milk, cardamom, cinnamon and vanilla.
- Spray a large skillet with cooking spray and heat over medium heat. It is ready when a drop of water skitters across.
- Dip both sides of the bread in the egg mixture and place in the skillet. The egg should get brown and lacy. Flip the bread slices. Cook other side until golden brown. Remove to warmed plate.
- Serve with syrup and compote.
9 Comments 
blood orange, cardamom, french toast, whole wheat
