Informations supplémentaires
30 min.
|
567 kcal
|
|
Printable version
1. Setup
Cut the rhubarb into pieces. Roughly chop the pistachios.
2. Make the rhubarb jam
In a pan over medium heat, add 1 tbsp. of butter. Add the rhubarb, the raspberries and the granulated sugar. Bring to a boil. Lower the heat and cook for 5-6 minutes.
3. Make the french toast mix
In a bowl, mix 2 2P | 3 3P eggs, 120 2P | 180 3P ml milk and half of the vanilla extract. Let your children develop their cooking skills by inviting them to mix all the ingredients together.
4. Cook the french toasts
In a pan over medium-high heat, add 1 tbsp. of butter. Dip the bread slices into the french toast mix. Cook 2-3 minutes on each side.
5. Make the labneh mixture
In a bowl, mix the labneh with the rest of the vanilla extract and the icing sugar.
6. Plate your dish
Garnish the french toast with the labneh and the raspberry-rhubarb jam. Garnish with the pistachios. Bon appétit!
4unitSlices of Bread
2unitFresh egg
3unitRhubarb
15mlVanilla extract
45gWhite Sugar
90mlLabneh
120mlMilk 2%
20gPistachios
90mlRaspberries
15gLantic Icing Sugar
What you need
Bowls, Pans.
567 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
18g
28%
cholesterol
201mg
67%
fiber
7g
28%
protein
21g
saturated
7g
35%
sodium
501mg
21%
sugar
43g
trans
0g