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Summer Brunch
Sat 10-Jul-10
2:46 pm
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Shereen
Near Belfast, Northen Ireland

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We're having a lazy day at home today, so I thought I'd make us a nice brunch. (It was breakfast for me, and lunch for G)

I macerated a mix of sliced, home-picked and leftover bought strawberries in 3 teaspoons of caster sugar, 1 teaspoon of aged balsamic vinger (a birthday present) and a good grinding of black pepper.

They spent the morning in a bowl in the fridge and were served up on slices of French toast for lunch:

Macerated strawberries on French ToastImage Enlarger Chef

Sat 10-Jul-10
4:15 pm
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Danny
Scarborough, England
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What a brilliant idea to serve on french toast, Shereen.

I would never have thought of mixing in balsamic. I guess it would have to be a really good one, as yours obviously is. Might try that tomorrow in place of our usual fry-up weekend brunch. It is just too hot for that type of cooking.

Never knowingly underfed

Sat 10-Jul-10
4:18 pm
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Shereen
Near Belfast, Northen Ireland

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I have to 'fess up and say the vinegar tip came from HFW. He used aged cider vinegar which I don't have, so I substituted some of the amazing balsamic the lovely JennyB brought me from Paris.

We had a wee bit of French toast with thin chorizo slices on it for the savoury part of brunch - nice, but the thin ham is nicer.

Sat 10-Jul-10
7:28 pm
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JoannaS
Latvia

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When you say macerated do you mean sliced or pulverised? Whistle

Sat 10-Jul-10
7:40 pm
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Shereen
Near Belfast, Northen Ireland

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Sliced, mostly. But one or two ended up pulverised as I mixed enthusiastically a couple of times.

Sat 10-Jul-10
7:44 pm
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JoannaS
Latvia

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Now I see where I was going wrong, don't know where I got the idea that macerate was to liquidise something Whistle, I guess because it just sounds like it should. Had to look the word up in the cambridge dictionary and found

macerate verb 
to leave food in a liquid so that it absorbs the liquid and becomes soft, or to become soft in this wayDoh

Sun 11-Jul-10
1:06 am
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brightspark
Wilts

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Absolutely agree, Joanna - I thought to macerate meant that something is reduced to (very) small pieces.

What is the difference, then, between that and to marinade - after all, isn't it meant to do the same thing?

These languages! Steam

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Sun 11-Jul-10
7:13 am
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JoannaS
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Oh good, glad it's not just me Embarassed

Sun 11-Jul-10
1:47 pm
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Shereen
Near Belfast, Northen Ireland

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I believe (but might be wrong as Domestic Science lessons were a longlong time ago) that you macerate fruit to draw the juice out and make syrup; whereas everything else is marinaded to tenderise and get flavour into it.

Sun 11-Jul-10
2:28 pm
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SandyC
Turkey

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Thats how I understand it.

The more people I meet, the more I love my animals!

Sun 11-Jul-10
6:28 pm
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Toffeeapple
North Bucks

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I have a question - how do you define French Toast?

I'll try that again!

Sun 11-Jul-10
6:31 pm
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SandyC
Turkey

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Eggy bread with cinnamon.

Slice of bread soaked in egg and milk and then fried.

The more people I meet, the more I love my animals!

Sun 11-Jul-10
6:34 pm
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Toffeeapple
North Bucks

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Thank you!  I've never made that.  When I was little my Mum would toast bread (at the fire) that had already been buttered and called that French Toast.  You see how little I know? Doh

I'll try that again!

Sun 11-Jul-10
6:35 pm
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Danny
Scarborough, England
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It always amuses us that F's recipe is #3 on Google UK for "eggy bread". It brings a constant stream of visitors to the site. Hers is here

Never knowingly underfed

Sun 11-Jul-10
6:58 pm
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SandyC
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I like mine sprinkled with sugar and lemon juice. Tastes like a substantial pancake

The more people I meet, the more I love my animals!

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