This diner classic is ideal for those nights when you don't know what to eat and don't really feel like cooking. It cooks in minutes and is incredibly versatile—the sky's the limit when it comes to the fillings you can add.
This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.
Cheese sauce is a great way to get kids to eat broccoli (or cauliflower). Involving the children in the preparation helps take the yuckiness out of vegetables for them.
At the inn this irresistible French toast starts with thick slices of Cinnamon Vanilla Bread. Egg bread (challah) is a good substitute. Serve with grilled veal sausage or bacon and top with yogurt.
Dragon fruit is a type of cactus fruit that can be found in Asian markets and in your grocery store's exotic fruit section. Covered with magenta skin and dotted with acid-green scales, it's a beautiful sight. Inside, the mild flesh is flecked with tiny black seeds. We used the white variety, but the flesh can also be red. Buy extra fruit and cut it into pretty half-moons to garnish the rims of the glasses.
This dessert is a favourite of the Douro and Porto regions. Like similar Portuguese desserts, it is sweet, rich and uncomplicated, and relies heavily on eggs and citrus for flavour. Traditionally, the cinnamon is sprinkled on in a pattern.
Serve with Spinach Salad — Finish with Peaches and Ice Cream.
