French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

March 2, 2022 amcarmenLeave a comment

Hello Everyone! Yesterday I shared a recipe for a simple mixed berry compote, and tonight I’ll show you how you can use it in a sweet breakfast dish (or even for dessert), featuring Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt, courtesy of Gourmet Direct PH!

These French Toast Wraps are a creative cross between traditional French toast and crêpes. They are made by dipping wholewheat wraps in a mixture of egg, soy milk, cinnamon, nutmeg, and vanilla extract. Make sure that you dip the wraps in the egg mixture rather than soak. You can let them soak for 30 seconds or so, but it will make the wraps a touch more fragile to handle. They are then fried in butter on both sides until golden brown. For my recipe, I fried them in coconut oil as I realised I didn’t have any butter left in my fridge.

The result is a deliciously mouth-watering, crêpe-like wrap without the hassle of actually making crêpes from scratch. Fill the wraps with your yoghurt of choice, sweetened or unsweetened, and you can also mix up your choice of fruits and granola, and even use herbs such as basil or mint. You can even go for savoury French Toast Wraps if you want with this recipe!

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

For the French toast wraps

6 wholewheat tortilla wraps
1/2 cup soy milk
1 large free range egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

3/4 cup Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt
1 tbsp lemon juice
1/2 tbsp honey

1/3 cup mixed berry compote
3 large bananas, peeled and sliced
Granola (with dried cranberries and pumpkin seeds)
Confectioners’ sugar (optional)

Coconut oil, for cooking

METHOD

In a shallow bowl, add the soy milk, egg, vanilla extract, cinnamon, and nutmeg together. Whisk until well combined. Dip both sides of each tortilla in the egg mixture.
Add the coconut oil to a pan over medium-high heat. Add the dipped tortilla to the pan and cook until golden brown, about 1 to 2 minutes on each side. Once done, transfer to a plate and repeat with the other tortillas.
In a small bowl, mix the yoghurt, lemon juice, and honey together until well combined. Spoon the yoghurt mixture down the centre of each tortilla and top with the sliced bananas.
Fold the sides of the tortilla over the top of the yoghurt and bananas, and top with the warmed mixed berry compote. Top with more sliced bananas, granola, and sprinkle with confectioners’ sugar (optional). Serve and enjoy immediately!

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♬ Cafe Paris – HeyAudio

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Mixed Berry Compote

March 1, 2022 amcarmenLeave a comment

Hello Everyone! A great way to use up fruits, especially berries, that have been sitting in your fridge for a while and on the verge of over-ripening, is to make compote! I’ve made my fair share of compote when I was still living in Australia, usually using fresh, overripe berries as they are easily accessible when in season. While you can sometimes get fresh berries here in the Philippines, they’re really expensive which is why I opted to use frozen berries for this compote recipe that I will be sharing.

Compote is a type of fruit spread that is made from slowly cooking whole or small fruit pieces combined with a sugar syrup. The three main ingredients for a compote are as follows:

Berries – fresh or frozen, whatever you have on hand,
Juices – any liquid with some tang i.e. lemon, lime, orange, or pomegranate juice, and
Sweeteners – sugar, honey, maple syrup, or other natural sweeteners.

Other than those three main ingredients, you may also add other flavours to enhance your compote. Some options include, but are not limited to orange zest, lemon zest, mint, or your favourite liqueur.

This mixed berry compote is best served over pancakes, toast, French toast, waffles, yoghurt, ice cream, or cheesecake. The possibilities are endless! Stick around tomorrow to see what I served my mixed berry compote over!

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

250g frozen mixed berries
1/4 cup white granulated sugar
Zest of 1 lemon
Juice of half a lemon

METHOD

Combine all the ingredients in a small saucepan.
Over medium-high heat, bring the mixture to a boil until the berries break down and the compote thickens to your desired consistency, not more than 10 minutes.
Serve over your choice of breakfast foods to satisfy your sweet tooth cravings in the morning. Enjoy!

I served mine over some delicious Vanilla Bliss Greek Style Yoghurt from Binda Valley. If you’re residing in the Philippines, you can get your fix of this yoghurt from Gourmet Direct PH.

You can easily make a large batch of compote and store them in the fridge, warming them up as you need them. Just be sure to keep the compote in an airtight container or sterlised jar. It should be able to last for up to 2 weeks when properly stored and refrigerated.

If you want to keep some around for even longer, you can always freeze it. Pour the compote into jars, then seal it while it is still hot. The compote will last in the freezer for up to 2 months.

@amcarmenskitchen

Mixed Berry Compote #amcarmenskitchen #foodieph #MARCHarap #tiktokeatsph #foodtiktok #foodtokph #mixedberry #compote

♬ Mon Soleil (from “Emily in Paris” Soundtrack) – Ashley Park

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– Ally xx

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Mango Berry Probiotic Yoghurt Smoothie

February 3, 2022February 3, 2022 amcarmenLeave a comment

Hello Everyone! If you read my post last week, I mentioned that in the upcoming weeks ahead, I’ll be featuring recipes using Binda Valley’s Probiotic Drinking Yoghurt and/or Greek Style Yoghurt that Gourmet Direct PH sent over in mid January. Last week I shared a recipe for Peach Mango Pie Probiotic Yoghurt Smoothie Bowl and this week I’ll also be sharing another smoothie recipe.

This Mango Berry Smoothie Probiotic Yoghurt Smoothie combines the delicious flavors of a juicy sweet mango together with tangy berries in one refreshing drink. Since berries aren’t native to the Philippines (except for strawberries where you can source locally), I decided to use frozen mixed berries to make this smoothie. You can also use fresh berries for this recipe but I find that they don’t give off a vibrant colour as opposed to using frozen fruit. Also, using frozen fruit gives the smoothie a nice and thick consistency.

To be honest, I was never really a smoothie kind of person until I left for Australia for my university studies. I always cherished my sleep more than waking up early in the morning to prepare my breakfast. I leave just enough time to shower, get ready, and dash out the door, grabbing breakfast either on campus or just outside my workplace during my internship. While this worked out fine, I realised I was spending so much money for breakfast. I remember getting toast with ricotta and berries for AUD 8 (almost 300 PHP) which is like a full fancy meal here in the Philippines or 3 full fast food meals.

Not that this smoothie is any cheaper than a fast food breakfast meal, but if you’re pressed for time in the mornings, and want to eat healthier, this smoothie is perfect for a quick and on-the-go breakfast. All you need to do is add an extra 5 minutes to your morning routine!

PREP TIME 5 MINS | COOKING TIME — | SERVES 1

INGREDIENTS

1 cup Binda Valley’s Probiotic Drinking Yoghurt
1 cup mango, frozen
1 & 1/2 cups mixed berries, frozen
1 banana, peeled and cut into 1-inch pieces
1 tbsp coco syrup
Granola, to top

METHOD

Add all the ingredients, except the granola, into a blender and blend until smooth.
Transfer to a glass and top with the granola. Serve immediately and enjoy!

@amcarmenskitchen

Mango Berry Smoothie with Probiotic Yoghurt #amcarmenskitchen #healthyfood #bindavalley #tiktokeatsph #foodietokph #foodtiktok #foodtokph

♬ Stuck in the Middle – Tai Verdes

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Breakfast Muffins: Mixed Berries

January 13, 2015January 4, 2019 amcarmen8 Comments

Hello Everyone and three cheers for the return of Muffin Making Mondays! I hate to start off on a bad note, but this is sadly my second last muffin making session with Jialing as I will be leaving this beautify country that I have called my second home for the past 4 years. I now truly understand the concept of time flying past.

Anyway, all that mushy stuff aside, yesterday we were joined by Yvonne, who spectated our Muffin Making Monday session, and was going on about how she should’ve started coming over when we first started our muffin baking sessions. It wasn’t so that she could bake with us too, but so that she could have a muffin from each of us to eat on the spot, and another to takeaway!

I whipped up a dozen very berry muffins while Jialing made a muffin. Yes you read that right, just ONE muffin. One BIG muffin. She had no muffin cups left and said that it was too far to go out and buy new ones; so she brought her pie tin over instead and made the decision to make ‘muffin slices’. She made an eggless and flourless chocolate muffin (cake) topped with chocolate bits, a chocolate streusel and mixed berries. Unfortunately for her, the streusel burnt, but nonetheless, beneath that was a very chocolatey and moist muffin (cake). It tasted delicious even though the little mishap!

Mine tasted really good as well! If you want to check out the original recipe, please head on over to Sally’s Baking Addiction. Also, while you are there, read up on how she came up with the Master Muffin Mix; basically kitchen tested bakery-style muffin batter with endless possibilities! Never have flat and/or deflated muffins ever again with her master mix!

PREP TIME 10 MINS | COOKING TIME 25 MINS | MAKES 12 MUFFINS

INGREDIENTS

3 cups plain flour
2 cups mixed berries, fresh or frozen (not thawed)
1/2 cup granulated sugar
1 cup milk, at room temperature
1/2 cup light brown sugar
1/2 cup vegetable oil
2 large free range eggs, at room temperature
4 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp salt
Coarse sugar for sprinkling on top

METHOD

Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
Add the baking powder, cinnamon, flour, ad salt in a large bowl, gently whizzing together until well combined. Set aside.
In a medium-sized bowl, whisk together the eggs, granulated sugar, and brown sugar until combined. Then add in the milk, oil, and vanilla extract. Whisk together until the mixture is pale and yellow in colour.
Using a spatula, fold the wet ingredients into dry ingredients and mix everything together until all the flour is off the bottom of the bowl and no big pockets of flour remain. Be careful as to not over mix the batter; it will result in tough, dense muffins. The batter will be extremely thick and somewhat lumpy.
Spoon the batter into prepared muffin cups, about halfway. Then press a few berries into the batter of each muffin cup. Spoon the rest of the batter into each cup, filling them all the way to the top. Press a few more berries into the tops of each muffin and sprinkle with coarse sugar.
Bake at 220C degrees for 5 minutes. Then reduce oven temperature to 190C and continue to bake for a further 25-26 minutes until tops are lightly golden. A toothpick inserted in the centre should come out clean. Allow to cool for 10 minutes before transferring to a wire rack to cool down completely.

Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.