• phyl

Toast Crunch Punch

Updated: Mar 11, 2019



'Sister of the Traveling Knickers' told me about the wonderful day she had scrounging around the East End of London on a sunny Sunday afternoon. As I was suffering from the “30 hours in a plane“ flu, the entertainment of her adventure was much needed.

She had had dinner at the wickedly monikered Cereal Killer restaurant. A place that fuses sugary cereal with the murderous legends of the East End. I was curious to know how a place that sells over-priced bowls of cereal could support a menu.


Beth gave me my assignment. I was to recreate deep fry mozzarella sticks coated in Cinnamon Toast Crunch. Ok, gag......I could not image that that would be anything I would want to eat but I gave it a go.




These sticks were not as sweet as imagined they would be and were easy to do. They would be great fun party where you might guess the coating. I served these to the ladies at the art studio and they enjoyed them. The ladies rated the sticks ok to good and we all pondered what would be a good dipping sauce. Surely not a marinara? The consensus was was Cincinnati chilli. Say what? This chilli’s savoury recipe has tons of herbs and spices, including cinnamon, so they pair well.







Toast Crunch Cheese Sticks:

one package of cheese sticks (12)

2-3 cups ground Cinnamon Toast Crunch cereal ****

flour

pinch of salt

egg/ milk wash beaten slightly

bit of milk to lightly coat cheese, use brush or finger


Heat the vegetable oil in frying pan deep enough to cover cheese and brush the cheese sticks with milk. Dredge in the flour and salt mix. Coat in the egg/milk mix then dredge in the ground cereal, double coating. Shake off any excess and put into the very hot oil, tested for readiness. Turn the sticks to brown on all sides, this takes about three minutes, you must keep careful watch. Drain on paper towel. Serve warm.


Look for www.thechunkychef.com for Copycat Skyline Cincinnati Chilli


Have fun with these!



About Us

 

Fearing the empty nest? Don't! Since my children have flown the coup, I have had time to refocus on my passions of travel, art, and writing.  This little blog is a handy tool that helps me share what I have learned with others.

 

I grew up in the States, but have lived a large chunk of my adult life in the UK. I now split my time between London and South Africa as well as chasing the sun around the world. 

 

 When my nest emptied, I began to plan my trips according to my own schedule, indulging in going solo. Once one gets used to traveling solo, it can be a very freeing experience. I seek out interesting, informative and unique experiences, and proffer advice with my network of readers.  I also have a lot of fun!

 

 Spa retreats and personal growth travel are core to what I do.  If there was a master's degree in the art of booking massages, I would be a scholarship student! I also plan to conquer Europe one city break at a time and with all that effort, I need as many beach holidays as possible. 

 

So please enjoy reading my tales of travel. I hope you are encouraged to get on that plane and perhaps have a few giggles along the way.

-Beth

When my large family was quite young, we lived in several international postings. In an age before Google Translate,  I negotiated the grocery stores of foreign countries in search of tasty ingredients. I soon became an expert at discerning information from food labels and also learned to cook healthy, quick meals from local sources. 

 

From this experience, I became quite the foodie, even before 'foodie' was a word. And now as an empty-nester and devotee of food travel networks, I  interpret those old recipes into smaller, even tastier versions. 

 

Being an editor and food/wine travel columnist,  I travel the world sampling indigenous recipes which I share on Old Bag on a Plane. I also love wine!

-Phyl

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As we are all not traveling much, now would be a great time to share favourite travel, wellness, and food stories. We would love to include your best tales on this blog. If you would like to collaborate, please email us here at oldbagonaplane@gmail.com