Emma Phillips is the flavour of the month for October and she shares her delicious Brulee Banana & Blueberry French Toast recipe with us. Emma has her own blog and is lucky enough to have grown up with a talented foodie mother who makes food most people could only dream of
Meet the Flavour
Hi! I’m Emma, the proud owner of Galoobrious, Food & Lifestyle Blog! I am a die-hard foodie. Cooking, baking, gifting, styling, blogging – food is the centre of my world. I currently stay in Cape Town, and I’m presently wrapping up a Food Science degree (no surprise!) at Stellenbosch University.
What is your all time favourite thing to eat?
It depends. In winter, it would be slow braised secondary cuts with a good glass of vino. In the summer, anything fusion – sushi, tepenyaki, Vietnamese poh, and bowls of salty edamame beans.
Who is your foodie inspiration?
My mother. With a diploma in fine food and wine from Leith’s Chef School in London and a natural flair for flavour – my passion and all I have learnt about cooking and baking is owed to her.
If I had to choose someone in food media, it would be Abi Donnelly. Without Abi, the SA food scene would not be where it is today.
A chef? Rene Redzepi of Noma, Copenhagen. His use of fermentation techniques blows my mind. With an onsite fermentation bunker at his restaurant, he conjures up the most incredible combinations. Fermented stinging nettles in beeswax – need I say more?
What is your go-to restaurant and why?
As a family, we don’t really eat out much, as Mum makes such great food at home. From homemade ravioli, stuffed zucchini flowers, Vietnamese everything, Moroccan tagines to good old hearty minestrone – we are always in for a treat. I’ve eaten at most of the top restaurants in Cape Town and nothing compares to Mum’s cooking.
Bruleé Banana & Blueberry French Toast (Serves 2)
This combination of crunchy bruleé, buttery french toast and tart yoghurt is utterly scrumptious! It’s perfect for a weekend brunch with friends.
- 4 slices of French loaf (or even better, brioche!)
- 2 eggs, beaten
- 15 ml milk
- Pinch salt
- 50 g butter, for frying
- 10 ml canola oil
- 2 bananas, sliced length ways
- 30 ml castor sugar
- 100 ml double cream yoghurt, unsweetened
- Small handful blueberries
- Heat butter and oil in frying pan.
- Mix egg, milk and salt in a shallow dish.
- Dunk bread into eggy batter and fry until golden on both sides (about 2 min each side). Drain on paper towel and set aside. Season with salt.
- Generously coat the flat side of banana slices with castor sugar. Using a blow torch, bruleé the sugar until golden-treacle like. Personally, I prefer mine a little charred!
- Top french toast with banana, and a dollop of yoghurt. Drizzle with honey and fresh blueberries.
- Serve immediately.
Tip: If you don’t have a blow torch, a hot oven grill will do! Just be sure to keep an eye on the sugar, as it tends to burn relatively quickly.