Simple Recipes for Newlyweds


Stuffed French Toast

  • Toast slices
  • 6 large eggs
  • ¼ cup orange juice
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 500 grams cream cheese
  • 1 stick butter
  • 1 cup powdered sugar
  • 1 cup chopped fresh strawberries or raspberries
  • Whipped cream
  • In a medium sized bowl, slightly beat eggs then add the orange juice, brown sugar, vanilla, cinnamon and nutmeg and mix well.
  • For the filling, beat together softened cream cheese, butter and powdered sugar in a medium sized mixing bowl until well blended, then add the chopped berries and mix.
  • Heat a non-stick pan and add enough oil to coat the bottom. Dip slices of toast into the egg dip and fry on both sides until slightly browned.
  • Place one slice on a plate then add around 2 tablespoons of filling onto it.
  • Top with another slice of French toast. Sprinkle with powdered sugar and top with whipped cream, fresh sliced berries and a little drizzle of syrup.

Mushroom and Nuts Pasta

  • 100 grams mixed nuts, roughly chopped
  • 350 grams pasta (bow, fusilli)
  • 1 teaspoon rosemary
  • 2 tablespoons olive oil
  • 200 grams mushrooms, sliced
  • ¼ cup chopped parsley
  • 1 lemon, grated and juiced
  • 100 grams feta cheese, crumbled
  • Dry roast the nuts in a frying pan.
  • Cook the pasta with the rosemary in plenty of boiling salted water.
  • Heat the oil and gently fry the mushrooms. Add the parsley, lemon zest, juice, rosemary and black pepper to taste.
  • Drain the pasta and toss with the nuts.
  • Serve in heated bowls, top with mushroom sauce and garnish with the crumbled cheese.

Sweet and Sour Chicken

  • 2 large boneless, skinless chicken breasts, cut into small chunks
  • Salt and pepper
  • ½ cup corn starch
  • 2 large eggs, whisked
  • ¼ cup vegetable oil
  • ½ cup sugar
  • ½ cup lemon juice
  • ¼ cup ketchup
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • Preheat the oven to 160C. Lightly coat a baking dish with oil.
  • In a large mixing bowl, season the chicken with a little bit of salt and pepper.
  • Mix in the cornstarch and gently toss to combine.
  • In another bowl, whisk together the 2 eggs.
  • Heat the vegetable oil in a large saucepan.
  • Once hot, one by one, dip the chicken into the egg mixture, and then carefully place into the saucepan. Cook until just golden brown.
  • Once cooked, place onto a paper towel to remove any extra oil, and then transfer to the baking dish.
  • For the sweet and sour sauce, whisk together the sugar, lemon juice, ketchup, soy sauce and garlic powder. Pour this sauce over the chicken.
  • Bake in the oven for 40–45 minutes, mixing around every 10 minutes or so.


  • 3 tablespoons instant espresso powder
  • 225 grams reduced-fat cream cheese
  • ¾ cup heavy cream
  • ¼ cup sugar
  • 2 packages soft ladyfingers or butter biscuits
  • Unsweetened cocoa powder, for dusting
  • In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved.
  • Add 1½ cups cold water and set aside.
  • With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
  • Spread a few tablespoons of the cream-cheese mixture in the bottom of a serving dish.
  • One by one, dip a third of the ladyfingers or biscuits in the espresso, then arrange at the bottom of the dish.
  • Spread with a third of the cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso and cream-cheese mixture.
  • Dust with cocoa just before serving.