Nov 01

Good Old-Fashioned Pancakes

stack of Good Old Fashioned Pancakes

Ingredients

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 tablespoon white sugar
  • ¼ teaspoon salt, or more to taste
  • 1 ¼ cups milk
  • 3 tablespoons butter, melted
  • 1 egg

Directions

  1. Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.

  2. Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

 

https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/

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Posted in Breakfast

Nov 01

Best fluffy pancakes

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again! | https://cafedelites.com

 

INGREDIENTS

  • 2 cups all purpose | plain flour, (290 g | 10 oz)
  • 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk, (440ml)
  • 1/4 cup butter, (60g | 2 oz)
  • 2 teaspoons pure vanilla extract
  • 1 large egg

 

 

INSTRUCTIONS

  • Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  • Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).
    • (The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
  • Set the batter aside and allow to rest while heating up your pan or griddle.
  • Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  • When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  • Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Best Fluffy Pancakes

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Posted in Breakfast

Oct 11

Bhindi Bhaji

Simple Dry Bhindi Bhaji with Tomato

 

 

 

 

 

 

 

 

 

 

 

 

 

SERVES: 2

Ingredients:
250 gms (1/2 lb) Bhindi (Okra)
1 large Tomato, finely chopped
3-4 Garlic cloves, finely chopped
1/2 teaspoon Cumin Seeds
1/4 teaspoon Garam Masala Powder, optional
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
Salt
2 tablespoons Oil
1 tablespoon Coriander Leaves, finely chopped

 

Directions:

    1. step-1
      Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.
    2. step-2
      Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.
    3. step-3
      Add chopped bhindi and mix well.
    4. step-4
      Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approx. 6-8 minutes. Stir in between occasio
      5. step-5
Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approx. 2 minutes.
6. step-6
Add red chilli powder, garam masala powder and coriander powder; mix well.
7. step-7
Cook for a minute over low flame and turn off the flame.
8. step-8
Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.

 

Tips and Variations:

  • Choose small and tender bhindi for fast cooking and better taste. Do not choose hard or stringy one. You can check tenderness of it by quickly bending its tail. If it breaks as soon as you bend it, then it’s fresh and tender. If it bends completely but does not break, then it’s not fresh and tender. Also its color should be glowing green or dark green and should not have yellow tinge.
  • If you are using frozen okras, then thaw them and wipe using cloth or paper napkin to remove excess moisture.
  • Add boiled and finely chopped potatoes in step-5 for a delicious change.
  • Do not add salt until bhindi turns dark green otherwise it will turn soggy.
  • If you are preparing it in large quantity, then it will take more time to cook.
  • Use wide bottomed pan for faster cooking. Do not cover cook; it will make them sticky and gooey.

 

https://foodviva.com/curry-recipes/bhindi-bhaji-recipe/

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Posted in Indian, Side, Vegan, Vegetarian

Oct 11

Blanched choy sum with garlic sauce

Blanched choy sum is served with soy garlic sauce.

SERVES: 4

INGREDIENTS

  • 1 bunch choy sum
  • 2 tablespoons peanut or grape seed oil
  • 2-3 cloves garlic, minced
  • 1-1/2 tablespoons soy sauce
  • 2 teaspoon water
  • 1 teaspoon sesame oil

INSTRUCTIONS

  • Bring a pot of water to boil and add some salt.
  • Add the stem part of choy sum first into the boiling water, wait for 30 seconds, then add the rest of leafy parts into the water. Blanch the greens for about 2 minutes or until crisp soft.
  • Drain choy sum to the strainer. Arrange it on the cutting board and cut them in half lengthwise. Transfer the greens in a serving dish.
  • Heat oil in a small skillet over medium heat. Saute garlic until fragrant. Add soy sauce, water and sesame oil; stir well.
  • Remove the skillet from the heat and pour the sauce over choy sum. Serve warm.

https://www.beyondkimchee.com/choy-sum-garlic-sauce/

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Posted in Chinese, Side, Vegetarian

Oct 11

Crispy greek lemon smashed potatoes

One of the best sides to accompany any meal are these Crispy Greek Lemon Smashed Potatoes! Crispy and golden on the outside, soft and fluffy on the inside! | https://cafedelites.com

SERVES: 6

INGREDIENTS

  • 6 medium-sized potatoes (Yukon Gold or Carisma)
  • 3 tablespoons melted butter (or 2 tablespoons olive oil)
  • 2 tablespoons lemon juice (juice of half a lemon)
  • 4 cloves garlic , crushed*
  • 2 teaspoons dried oregano , divided
  • Salt and pepper , to taste
  • A light spray of olive oil
  • 1/2 teaspoon semolina (optional — for crispy potatoes)

 

INSTRUCTIONS

  • Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
  • Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
  • Lightly spray a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
  • Mix together the butter, lemon juice and garlic. Pour the mixture over each potato. Sprinkle with half of the oregano, salt and pepper. Lightly spray with olive oil spray, and sprinkle with semolina (If using).
  • Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle with remaining oregano.
  • To serve, season with a little extra salt and pepper; serve immediately.

 

NOTES

*Use less garlic (2 cloves) for a milder garlic flavour.**For even crispier potatoes, remove potatoes from the oven half way through cooking, spray with a little extra cooking oil, and continue broiling (or grilling) in the oven until nice and golden brown

Crispy Greek Lemon Smashed Potatoes

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Posted in Greek, Side

Oct 11

Chicken soup

Roast chicken soup in a bowl with crusty bread

SERVES: 4

Ingredients

 

Method

  • STEP 1

    Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

  • STEP 2

    Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

  • STEP 3

    Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

  • STEP 4

    Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

  • STEP 5

    If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you’re using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

     

https://www.bbcgoodfood.com/recipes/roast-chicken-soup

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Posted in Chicken, Soup

Oct 11

Thai green chicken soup

Food, Ingredient, Cuisine, Leaf vegetable, Soup, Dish, Dishware, Recipe, Breakfast, Produce,

SERVES: 4

 

Ingredients

  • 1 tbsp. oil
  • 2 tbsp. thai green curry paste
  • 450 g chicken breasts, skinned and cut into bite-size pieces
  • 160 ml tin coconut milk
  • 1 l chicken stock
  • 1-2 green chillies, deseeded and finely sliced
  • 2/5 cm piece fresh root ginger, peeled and finely grated
  • 100 g dried rice vermicelli noodles
  • 175 g baby sweetcorn, roughly chopped
  • 200 g sugar snap peas
  • 2 heads pak choi, roughly chopped
  • juice 1 lime, plus wedges to serve
  • small bunch coriander, roughly chopped

Directions

Step 1

In a large pan, heat the oil and add the curry paste. Fry for 2min until aromatic, then add  the chicken and coat in the paste. Add the coconut milk and stir to combine, then add the  stock, chillies and ginger. Bring to the boil and simmer for 10-12min or until chicken is cooked.

 

Step 2

Add the noodles, sweetcorn, sugar snap peas, pak choi, lime juice and coriander.  Simmer for 3-5min until noodles are tender. Check seasoning and serve with extra lime wedges.

 

https://www.goodhousekeeping.com/uk/food/recipes/a558597/thai-green-chicken-soup/

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Posted in Chicken, Soup, Thai

Sep 28

Cranberry & lentil bake

Cranberry & lentil bake served with vegetables

SERVES: 1

 

Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. Put the cranberries in a small pan with the wine and cook for a couple of mins over a medium heat until the cranberries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.

  • STEP 2

    Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, herbs, paprika and cloves and cook for another minute. Turn off the heat and add the lentils, tomato purée, soy and cornflour, stir everything together well, then spoon into the ramekin, pressing down gently with the back of a spoon. Can be chilled for two days, or freeze for up to two months, with the ramekin covered. Defrost in the fridge before cooking.

  • STEP 3

    Put the ramekin on a baking tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.

     

https://www.bbcgoodfood.com/recipes/cranberry-lentil-bake

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Posted in Christmas, Main, Vegan

Sep 21

Double chocolate squares

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Posted in Snack

Sep 21

Cauliflower fritters

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Posted in Canape, Starter, Vegetarian

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