字幕列表 影片播放 列印英文字幕 the last one. Juicy. What coming? Let's talk. Hey, this is Alex, and in this episode, I'm gonna show you how to make the green peaches, goat cheese and caramelized onions chatting or open faced sandwich. Thesis is that it's part of a series about statins as known as French inspired, open faced sandwiches. Those modern recipes are tasty, easy, healthy, and they will let you experience the taste of false wherever you are on the planet on a tight budget. What news on the center piece of the statin and also their staple food off French cuisine. So they are cheap, full of flavor and really versatile, so they can be eaten raw quickly. Pickard. Stuffed fried or caramelized onions, We come in different colors like yellow, the all purpose kind white, slightly sweeter red. I think it's purple or shut up for a colorful salads and pink, which is my secret French favorites. It's called hosko deeply to onions, trashed the skin, but keep the outer layers to make stuck off tooth unions into one centimetre. Thick slices could've frank pan with oil and gently Fridays for 3 to 4 minutes, each side off a medium low heat then at a good dash of soy sauce and lemon. Or you can also use balsamic vinegar. This action is called the glazing, and it's supposed to unleash an unstick. The caramelized bits, the flavorful bits from the bottom of the pan out of the heat and lead unions cool down in the juices. Now don't start back on too high. It's time and place a griddle pan on it got a beach into thick slices. This ripe fruit will bring acidity and juices through the chatting or open face sandwich. Could each slice with oil and a bit of salt, then read them for about two minutes each side. If you don't have a griddle pan, just use some good old Frank Pan in a shop. Peep in like tape. Bridgette. Extreme measure. Big studio update. But I'm having my breakfast at the same time. And truth be told, I'm not having my breakfast on the flow. I'm having it in the most amazing kitchen island you have ever seen. I've been to off these massive kitchen islands, which are on wheels, obviously, so confession I might not be using my worldly Tabor so much anymore might look small on the camera, but it's not small a tour. It's massive. Let me show you how big this is. But as I made the construction, I can guarantee this is 100% solid. And also one really cool thing is that they can together to form a bigger table. What, And this way you can have your breakfast like a king. I want some grapes so proud of those. Okay, guys, that's it for the abate. Back to the video in a boat except a tablespoon off fresh goat cheese. Good crunch of black pepper Boy Goat cheese is a French classic, and it can be found in almost every region. Soft and fresh, creamy and soft, ripened or even drier. Strong flavor than aged. Or the fresh goat cheese is the mildest one. If you dislike the taste, just go for cream cheese. Do whatever you want. Just be a free man, right? So all the ingredients are now ready. Let's tackle the bread. Place a slice of bread on the griddle pan off in a toaster on medium high heat for about two minutes each side. For the toaster, it's, ah, nonsense. I am using a rustic loaf off sour dough bread. It's crispy and comforting, with a fresh aftertaste, thanks to the sour dough. Oh, so I'm counting. Editing this Reid over here is a precision about gluten and sell well. Does someone do like these is used to make the bread rise. Put a light. At least it makes the love easier to digest and also easier toe handle for those who are gluten intolerant. So off course, there is nothing more iconic in France than bread itself. But don't get stuck by that. I mean, don't get blood by this ingredient. Used one of the local bread you can find. If the feel of the texture or the crisp is different, then just embrace it. Like, for example, if it's a dense bread, then make smaller statins and use more peaches, On the other hand is the bread is light and crumbling. Then toast it for longer period and go easy on toppings. It's time to assemble this 90 open face Sandwich River, the dosed with a known Ian. So as you can see, I'm not using the classic garlic crab for mainly two reasons. First, because I can, and also because garlic would be too strong regarding the other mind and soft flavors. Now show me a good layer of goat cheese at peaches and onion slices. Top it up with spring onion, sesame and more black pepper, real peaches, caramelized onions and go cheese. Starting bread is born, charred and crispy but slightly still chewing in the center. Onions are sticky and reaching a bit crusty on the outside. Pictures are soft, juicy, sweet and tangy. The goat cheese spread has the distinct gold flavor, but it's really kept on the soft side. Trust me, you really feel French vibes when you bite into it. Okay, it tastes good. It looks good. But what about the calories and the money? Let's do the account, shall we? So, money wise, we brilliantly stay at 1.1 euro, which is 1.15 years older or a ridiculous £0.79 or the prices and details in the description box down below. Now, in terms of calories, it's really on the low side. I mean, the whole thing, like a big one like you. So is at 380 calories. I believe it's fair considering the fact that with a bit of celadon side, it's a full lunch. So at the end of the day, attacking is nothing difficult. It's just selecting the right flavors and balancing them. Well, I really hope you like this recipe in that you will give it a try at home. If you do, please share the results on social media. It's always good for me to see that if you do use the extract spending like better, take care guys, the Lake City.