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Before you jump to Far Breton recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. This is really very true. Sometimes, though, the last thing you need is to have to make an evening meal from scratch. Sometimes almost all you want is to go to the drive through and get home quickly. There is simply no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is possible because lots of the popular fast food places are attempting to make their menus healthier now. Here is how to eat healthfully when you hit the drive through.
Select a drive through with a restaurant which is known for catering to people with better palates. For instance, Arby’s doesn’t offer hamburgers. Alternatively it is possible to select from roast beef sandwiches, salads, wraps and various healthier items. Wendy’s, whilst no stranger to the hamburger, additionally includes a lot of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food eating places usually do not stoop to the unhealthy lows seen at McDonalds.
Common logic tells us that one certain way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make great choices, there’s no reason you can’t visit your drive through now and then. Sometimes the best thing is to let another person produce your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to far breton recipe. You can have far breton using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Far Breton:
- Take 180 g Prunes Pitted,
- Get 80 ml Grand Marnier,
- Provide 500 ml Whole Milk,
- Take 15 g Semolina,
- Use Unsalted Butter, 60g + More For Greasing
- Prepare 100 g Demerara Sugar,
- Take Unbleached All Purpose Flour, 75g + More For Greasing
- Provide Pinch Sea Salt,
- Provide 2 Eggs,
- Use 2 Egg Yolks,
- Provide 1/2 TSP Pure Vanilla Paste,
Steps to make Far Breton:
- Soak prunes with Grand Marnier in a large bowl. - - Cover with cling film and set aside at room temperature for at least 24 hrs. - - The prunes should expand and become plump.
- In a cast iron skillet over medium-high heat, add in the prunes and Grand Marnier. - - Using a hand torch, flambé the prunes. - - Be very careful when doing this.
- Continue cooking until the alcohol has burnt off and the liquid has almost evaporated. - - Remove from heat and set aside to cool down. - - Once the prunes has cool down, cover with cling film and set aside at room temperature until ready to use.
- In a sauce pot over medium heat, add milk and butter. - - Once the butter has melted completely, remove from heat and set aside. - - In a large bowl, add flour, semolina, sugar and salt. - - Whisk until well combined.
- Add in eggs, egg yolks and vanilla. - - Whisk to combine well. - - By now, the milk should comes to lukewarm temperature. - - Gradually, slowly, while still whisking, add in the milk mixture, 1/3 portion at a time.
- Continue whisking until everything is well incorporated. - - If there is any leftover liquid from the prunes, add in to the mixture as well. - - Using a hand mixer or an immersion blender, blitz the mixture for about 1 min. - - There should be lots of bubbles forming on the surface.
- Cover with cling film and chill in the fridge overnight. - - On baking day, preheat oven to 200 degree celsius or 400 fahrenheit. - - Sit the cake batter on the counter at room temperature at least 30 mins before baking. - - Grease a cake pan with butter.
- Line bottom with a parchment paper. - - Grease the parchment paper with butter as well. - - Spoon about a TBSP of flour into the cake pan. - - Tap and roll to cover the pan with flour.
- Tap off any excess flour. - - Arrange the prunes nicely on the bottom of the cake pan. - - Gently ladle the batter into the cake pan covering the prunes entirely. - - If the prunes start to float, gently press down to the bottom of the pan.
- Wack into the oven and bake for about 30 to 40 mins or until the sides are browned and the center is still soft. Rotate the pan on half way mark for even browning. - - Remove from oven and set aside to cool down for 2 hrs. - - Once cooled, the center will sink while the browned edge still holds it's shape.
- Run a knife along the edges to loosen the cake. - - Place a larger plate over the cake pan and confidently flip. - - Place serving plate over the cake and confidently flip again. - - Slice and serve. - - The cake can be kept in the fridge for up to 5 days, but it is best served warm on baking day.
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