Savoury French toast and stunts from the past

Léo’s French teacher recently asked the class to write a chapter from their hypothetical future autobiographies as an exercise. It had to be a memory from their early childhood, and the memory Léo chose was when he and Poly the pony went flying head over heels together in a cornfield when we were out riding one day. Neither of them was hurt — they both got up and shook themselves off and our ride continued. When we got home, Poly, who, amongst other things, had a total disregard for electric fences, decided to visit Léo in the kitchen. Léo claims in his ‘memoirs’ that Poly had come to apologise for having catapulted him into the corn, but I think it might also have had something to do with the big bowl of apples on the kitchen table. I fear that the childhood part of Léo’s autobiography is going to contain an appalling amount of tales of thoroughly undisciplined animals and their exploits. I can only hope that he focuses on the animals and glosses over his parents’ mishaps…
Ingredients (serves 4)
4 eggs, beaten
75g chickpea flour
½ teaspoon bicarbonate of soda
75ml water
1 small onion, chopped
1 clove of garlic, crushed
1 small courgette, chopped
1 carrot, grated
2 kale leaves, chopped
1 tablespoon olive oil (or ghee)
Sea salt and freshly ground black pepper
¼ teaspoon garam masala
¼ teaspoon turmeric
4 large slices of bread (or 8 small)

Place the eggs, chickpea flour and bicarbonate of soda into a mixing bowl. Beat well while slowly adding the water to obtain a smooth batter. Add the chopped/grated vegetables and seasoning, stirring well.
Dip the bread into the mixture until each slice is well-coated. You may have to spoon the vegetables onto the toast while it’s cooking. Heat the olive oil or ghee over a medium heat in a non-stick frying pan and fry the bread on both sides until golden brown.
This makes a delicious complement to soup or salad.


Leave a Reply