Pancake Tuesday / March 4th 2014

Perfect Pancakes

Can be enjoyed on Pancake Tuesday (also know as Shrove Tuesday or Mardi Gras) on at any time of the year. A foolproof batter recipe and plenty of tips on how to make pancakes with flair, whether sweet or savory.

NOTE: This recipe is for the thin, almost crepe-like pancakes and not those thick heavy pancakes you get in the US (sorry US, no offence intended).

Ingredients:

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil or vegetable, plus extra for frying
• pinch salt
• variety of fillings of your choice
• Lemon Juice & Sugar
• Bananas and strawberry jam (jelly if you're in the US)
• Nutella

Directions:

1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
5. Eating: Serve warm, rolled with a filling of your choice. Enjoy!

Basic Crepes

Sweet or Savoury - Crepes are always a winner

 

Ingredients: makes about 8 - depends on the size of the frying pan! 

• 2 cups all-purpose flour
• 2 eggs, lightly beaten
• 1 cup full-fat milk and 1 cup water or 2 cups low-fat milk [recommended]
• 2 tbps melted butter
• Pinch of salt

Directions:

Whisk all the ingredients together into a smooth batter ensuring there are no lumps.  The melted butter is all important as it stops the crepes sticking to the pan!

Make sure your pan is hot, oil it a little and then add the batter using approx 1/4 cup for each crepe.  Roll the pan in a circular motion  so the crepe thinly covers the entire pan.

Cook for a minute of two and then flip with a spatula and cook for one minute on the other side until golden.

Serve hot and enjoy with Lemon & Sugar, Maple Syrup, Nutella, Fruit &Cream or whatever takes your fancy.

Please Sir, Can I have some more.... Porridge

Just two things to say on Porridge:-

• Helps lower your cholesterol
• Excellent source of fiber

No better way to start your day.

Homemade fruity and nutty muesli

You're Nuts

Nuts are a fantastic source of protein and are rich in lots of minerals including iron, magnesium and zinc. Most kids enjoy making this simple muesli. Serves four-

Suitable for vegetarians

Ingredients

• 1 pack Muesli Cereal Base (or a mixture of rolled wheat and oats – available at most supermarkets)
  
• 100g mixed dried fruit – try blueberries, cranberries, raisins and chopped apricots
  
• 50g sesame seeds
  
• 50g sunflower seeds
  
• 100g chopped mixed nuts (e.g. brazil nuts, hazelnuts, walnuts and almonds)
  

Method

1. Mix all the ingredients together and store in an airtight container in a dark cupboard.
2. Serve with milk or topped with yoghurt and fresh fruit.

Traditional Porridge

Porridge is a food you either love or hate and there are as many different ways of cooking porridge as there are people eating it! If you haven’t tried porridge in years or if you have memories of a grey solid limp in a bowl, it’s worth trying it again using this recipe. Even hardened porridge-haters like it…

Serves one- Suitable for vegetarians

NOTE: Porridge has been proven to be very beneficial in lowering cholesterol - if you have problems with cholesterol then make this part of your daily routine and watch your cholesterol fall.

Ingredients

• ½ cup (or ¼ of a mug) of dry porridge oats
• 1 cup (or ½ mug) of low fat milk
  
• 1 teaspoon of sugar or honey (if you don’t want to add sugar or honey but still want a sweet flavour try your favourite fruit instead)
  
• 1 tablespoon of sunflower seeds
  

Method

1. Put everything in a saucepan (non-stick if you have it) and gradually bring to the boil. Do stand beside it and watch it as it does boil over like anything
2. Once it has come to the boil turn it down and simmer for 5 to 10 minutes depending on how tender you like your oats
   
3. Stir it occasionally. If gets too thick (and how thick you like it is up to you) just add an extra drop of milk
   
4. If you want to microwave the porridge, just follow the instructions on the pack and add the sunflower seeds at the end.