- Hi, I'm Beryl.
This is actually our eighth toast episode.
We are adding five more toasts from five countries.
Let's get started.
(upbeat music)
- Hi, Beryl.
My name is Monica.
I'm originally from Sofia, Bulgaria,
but I've lived in the UK in London
for the past 10, 12 years now.
And what I'm about to share with you
is something that makes me really, really happy.
It's called princesa
which literally translates to princess in Bulgarian.
Now there's a few different ways you can make it
and the more traditional way I suppose is with minced meat
but as I don't eat meat
I actually prefer the veggie option
which is usually with a mix of cheeses.
Now all you need to do is you need to mix the egg
with the yellow cheese and with the feta.
Want to make sure on top make sure it's quite a thick layer.
All you then need to do is just pop it in the oven.
You're gonna' know when it's ready
because it's gonna' start smelling delicious.
You're gonna' see it crisp up,
you're gonna' see the cheese melt.
And then a really good way to have it
as well on the side with is Lutenica
which is quite similar to Ajvar.
It's a spread, tomato and pepper based spread.
I have great memories of eating this
quite regularly after school
because we had a little shop opposite our school
that used to sell it.
So we'd pop in there and get it for an afternoon snack.
And yeah, I think everyone should try it, bye.
- The princess toast actually caused a bit
of a stir while filming
because the first time I made this I used Bulgarian feta
which was very wet and it didn't work.
I messed it up.
A toast.
So went back, used a drier feta
and this definitely looks more correct.
Oh, yum.
It's really interesting.
The cheese with the egg baked on top of this is very creamy
and salty with this spicy vegetable dip.
It's good.
Never had anything like this.
Have I?
It's like a reverse quiche.
Monica was saying that traditionally
this is made with minced meat
but because she's vegetarian this is how she makes it.
I really like it.
It's a fun play on cheese bread.
Takes a little while.
I think it was in my oven for around 20 minutes,
but very passive time, you know.
I think if you like feta cheese, like I do,
you would definitely like this toast.
If you like a kind of saltier type of toast snack
you would also like this and if you're willing to plan ahead
for around 20 minutes, otherwise it's great.
Before we get to the next dish,
I wanna thank BetterHelp for sponsoring today's video.
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Our friends are great but sometimes a therapist is better.
If you're interested in trying it out
you can use my code, Beryl,
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And I'm leaving a link in my description.
(upbeat music)
- Hi Beryl, my name is Judy.
I'm originally from Germany
but I live on a small peninsula called the Wirral
in the northwest of England.
The toast recipe I would like to share
with you today is beans on toast.
Although it might not sound very exciting
it is quintessentially British and part of the culture here,
especially if you are strapped for cash.
But that's certainly not a requirement to enjoy the snack.
In my culture we don't eat a lot of beans
but over the years I've been living here
I have come to grow fond of this quick
and easy snack as it's filling cheap, and sweet, savory.
So what's not to like?
For the baked beans you can use any brand
but most Brits would argue that it has to be Heinz.
There are even whole internet debates on this subject.
I like it topped up with some sharp grated cheddar
but some people enjoy a dollop of HP Sauce
or Henderson's Relish on top.
This is a sauce from Yorkshire
which is a little bit like worecestershire sauce.
I like to have it for breakfast
but when I'm busy and have not much time to eat
this can also serve as a perfect snack for in between.
If you like the combination of creamy beans and cheese
you will love this snack and you won't regret trying it.
It's easy and cheap and doesn't require a lot
of ingredients and it's a little bit of British cuisine
you won't regret trying.
- This is, no joke,
the first time I will be trying beans on toast.
Never had it.
I've had Heinz beans, never had 'em on toast.
I have had spaghetti toast but I don't think that that's,
that's kind of like an apples to oranges thing.
It's just red.
And I've never had this sauce.
Oh, strong, okay.
It just says that it's brown sauce,
that's not helpful for me.
On the side?
We're gonna' go on the side.
Just in case, oh.
Good thing I did it on the side.
Fork and knife, hands, fork and knife, hands.
I feel like I'm not really,
I'm not making great decisions right now.
I'm gonna' go with hands.
Fork and knife.
That's perfectly acceptable.
You know, these beans, they're simple.
They're a lot more exciting
than just obviously a plain bean.
The tomato sauce is nice.
I think that the softness of the bean
with the softness of the bread
makes for like a very tender bite.
Like you kind of just go through all of it.
You know maybe I should have toasted my bread a little more.
Everything just feels so soft.
I think about it like this, look,
I never saw Indiana Jones until I was older
so I didn't like grow up with the love of Temple of Doom.
When I saw it when I was older I was like,
this is the movie everybody loves.
Like I didn't love it and I wonder if beans on toast
might be a little bit like that.
I think there's like a nostalgia to this dish
that I don't necessarily have
so it kind of just tastes like beans on toast.
I feel like what I'm searching for
is like a little more flavor
and I don't think it was the brown sauce.
But I feel like maybe like a little bit more spice.
It's a nice dish, Britain, it's a nice dish.
Please don't yell at me. (laughs)
(upbeat music)
- Hi, my name is Pia and I live in Frankfurt in Germany.
The dish I wanna talk to you about today
is called chancellor's toast.
It's white toast, (indistinct), sandwich cheese,
half a pear from a can, some tartar sauce,
and lingonbery jam, and some pepper and paprika powder.
The taste is both very savory
from the cheese and the tartar sauce,
but also very sweet from the pear and the lingonberry jam.
So it's a perfect combination and yeah, I really love it.
I got the recipe from my dad.
He used to make it
when I was still living with my parents at home.
And I'm pretty sure that my grandma invented this recipe
because I couldn't find anywhere any information
about this recipe online.
We always put like 6, 7, 8 toasts in the oven
so everyone can have 2 or 3 of these chancellor's toast
for themselves for the night.
So I would be very happy if you tried this at home
and I hope you, Beryl,
will have a great time tasting this dish
and hope you're having fun and yeah, see you next time.
Bye-bye.
- I might be getting trolled
but Pia delivered that with, you know, such grace.
There's no way I don't think that this is-
I think this is real. (laughs)
There's a lot of things about this toast that make sense
but when you put them all together,
they don't make that much sense.
Cheers.
Hmm.
There's a lot going on here.
When Pia said that her dad made it
I was kind of like, okay, it like makes a little more sense
the kind of like what do we got in the fridge?
All right, let's put, whoa we got tartar sauce, put it on.
I think it's the tartar sauce that's really throwing me off.
It's just one of those things that like I don't feel
like you just have tartar sauce,
but why else would you come up with a toast recipe
that has tartar sauce,
unless you kind of just have tartar sauce around.
I had to use a different type of sausage
than the one that Pia recommended
because I just couldn't find it here.
But it is a kind of similar-ish, it's a smokey sausage,
tastes nice.
We also don't really have canned whole pears,
I went to two different shops, so I used diced pears.
The pear has a nice sweetness
combined with the smokiness of the sausage that works.
The cheese like yeah, the cheese works, it's very melty.
The lingonberry jam with the sausage, sure.
Lingonberry jam with the pear, kind of confusing.
Tartar sauce with any of it, confusing.
I laud the inventiveness of this dish,
I think it shows creativity,
in a way that I don't necessarily have.
It's not bad, it's just very interesting. (laughs)
(upbeat music)
- My name is Janou and I live in New York City
but the dish that I'm gonna' be talking about today
is from the Netherlands, which is where my family is from.
The recipe that I'm going to be talking
about is called beschuit met muisjes
or rusk, with what translates to, little mice.
And the rusk is a kind of hard, crunchy bread.
And then the muisjes are aniseeds coated
in like a candy or sugar coating
and they come in a blue and white
and a pink and white variety.
This is a dish that is traditionally eaten for breakfast
or, more traditionally actually,
it is served when people have children.
And when a new baby is born
people will invite their family and friends
over to meet the baby
and they will be served beschuit met muisjes.
If they have a boy,
they'll serve the blue and white version
and if they have a girl
they will serve the pink and white version.
Food has always been something that has connected me
to my background
and this is just a dish that I ate growing up sometimes.
So I have a lot of positive memories associated with this.
People should give this a try
if they just wanna try something unique and different.
I really can't think of anything else
that is quite like this.
And, you know, if you want to get a taste of Dutch cuisine,
I think this is like one pretty easy thing to try,
if you can get your hands on the muisjes.
Enjoy and thank you for trying.
- I'm a little bit nervous to try aniseed sprinkles
only because I recently, on a trip to Netherlands,
bought some salted licorice
and hung out with Lisa and we tried it.
Maybe not my cup of tea
but this has like a candy coating so.
Oh, that's pretty good.
The candy coating is definitely doing a lot of work
to balance out the black licorice flavor.
It's not as bad as I thought it was gonna' be.
Man, this toast episode is like slightly chaotic.
I feel like I've really been trying
a lot of new foods in this episode.
It is very crunchy.
These shells are really crunchy
and it's kind of like loud inside of my head.
It's a very loud toast to eat.
I think what I like most about this
is that the licorice flavor is actually pretty muted
and it's got a nice in-between.
Like you get a little bit more than just sweetness,
and it's definitely not like a chocolate sprinkles on toast,
which I've also had on this show before.
It feels a little bit more grown up
'cause it's not just like a dessert toast.
But it is a very crunchy.
Which I don't know, is that a good thing or a bad thing?
It just is a thing.
I bought these on Amazon so I will leave a link
in the description if you're interested in trying it.
I think like visually it's very pretty.
I think you just really need to like anise flavor.
(upbeat music)
- Hi, I'm Beryl.
I live in New York in the United States
and the dish I wanna share with you all
is called masala French toast.
This is the dish that my mother-in-law taught me
to make the first time I went to India
after I married my husband.
It's very similar to Western style French toast,
only this is a very savory dish.
It is bread dipped in egg that has been spiced,
and has coriander and red onions in it.
And you eat it with Maggi Hot and Sweet
which is one of my all-time favorite condiments.
This is typically a breakfast dish, but obviously
like any other type of toast you can have it as a snack
because it's incredibly easy to make.
I have always been somebody who prefers savory to sweet
and I've never been a huge fan
of American style French toast.
So when my mother-in-law made this for me,
one of my first mornings there, I was like, (gasp)
this is game changing.
Like a lot of other breakfast foods,
I think that this is very open to interpretation.
If you like spicier foods you can add more green chilies
or red chili powder into the mix.
If you like things a little fresher, you can add things
like amchur, which is a sour mango powder
that I really like.
I wanted to talk about this dish in particular
because it gives me really fond memories
of my mother-in-law.
She and I sometimes have communication issues
because of cultural or language barriers
but a common ground that we've always had is our love
of cooking and our love of feeding other people.
I remember after the first time she made this for me
and I ate like three whole pieces of bread back to back.
She realized how much I liked it
and she made it for me many other times
on that trip after that.
And I feel like it was her way of saying
that she was happy I was there.
I think for a lot of people, one of the barriers
for Indian cooking are all the spices
that you need to get.
For this, you can just use Kitchen King, I think,
which is a pre-mixed spice or honestly you can use a lot
of common spices that you might have in your house
like cumin, and turmeric, and salt,
and maybe a little bit of red chili powder.
Ultimately, it's just the perfect savory toast
that is super easy to make,
and serves as a perfect vehicle for Maggi Hot and Sweet,
which you just need to get on that train
'cause it's so good.
Wow, our last guest was really interesting.
I thought she did a great job.
(laughs)
The chaos of this episode continues.
So last minute somebody dropped out
and I was just like, you know what?
I'm doing it.
I'm putting myself in my own show.
I was excited to be able to share this dish.
I don't really get to share many of the foods
that I really enjoy, with you guys.
So you know, I wrote myself into my own movie, whatever.
I am reaching the end of the line with this bottle
of Maggi Hot and Sweet.
(Beryl sings)
It's so good.
I knew that I would like it because I shared the dish.
What I said earlier is true.
I don't think that masala French toast necessarily
needs an exact recipe.
Obviously there are tons of them online,
but I think it's about following the spirit
of savory French toast
and kind of using spices that you might enjoy
and just kind of rethinking a sweet dish
that you may have grown up with.
I do think though that the coriander
and the red onion is important.
And the Maggi Hot and Sweet.
I've talked about this before,
but when we struggle with words in communicating
with one another, I find that food is an amazing stand in.
The relationship that I have with my family in India
has a lot to do with food and feeding one another.
And when they come here,
it has a lot to do with me feeding them.
And when Rajat and I got married
there were a lot of things that we had to figure out
between the two of us.
And one of those things, honestly, was food
because we were both raised
with entirely different cuisines.
And obviously we're living in America,
so the access to the kind of foods
that I grew up with are there.
And for me, embracing the food of his culture
was like embracing our relationship.
And I feel really lucky that I've been able to learn
how to cook Indian food
and use it now as my own expression of love, aw.
This was an interesting episode
but I hope that you all enjoyed it.
I'm leaving two other toast episodes, some of my favorites,
for you to find some other recipes.
And I will see you all next week.