Why hobbit food you ask?

Have you ever wondered what hobbits eat? This question never occurred to us until one Sunday night where we used left over boiled, mashed up tubers to cover a hard boiled egg. We took this concept from a Guyanese dish known as Egg Ball. Which really is a hard boiled egg covered in a single root called cassava. After we fried up these tuber balls and were sitting down to devour them Tony said, "Sara, you cook like a hobbit and it's awesome" which then turned these tuber balls into hobbit balls. This also got us thinking, "what else have we cooked that's been inspired through the use of local ingredients and cuisine?" From this our blog was born. But if you're actually looking for foods that hobbits eat you won't find them here. But we do hope you enjoy our creations!

Sunday, August 15, 2010

French Toast

French toast!? Aren’t we in Guyana? Shall we call it Guyanese Toast? Because French Guiana is on the other side of Suriname, right? Names and geography aside this here recipe is a house staple. It’s really easy and it doesn’t require many resources: bread, eggs, milk, and some spice, all things readily available here. I mean, how much easier can it get? When we’re cooking for Peace Corps friends from across the nation it’s always a fan fave.


Bread

Eggs

Milk

Cinnamon and nutmeg


Crack some eggs into a bowl. (Chels and I use about 2 or 3 for us two, but the more you add the more batter you’ll make) Pour a little milk in the mix. Then sprinkle in your cinnamon and nutmeg. Stir it all nice and right.

Place slices of bread in the batter, being sure to get both sides covered in eggy-nutmegy-cinnamony goodness. (Our buddy back home says the only way to go is stale bread, but fresh works just as well). Place on a Tawa or in a pan and get both sides cooked to a little browness.


We like to stack them like Jenga set, it makes it more interesting.

Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)