Easy – no fuss, tasty pancakes!

We all love Pancakes and they shouldn’t be reserved for just Shrove Tuesday, I regrettably purchased a bottle of ready-made pancake mix in February and it was awful, you just can’t beat the real thing!

image

Pancakes are also good to make if you haven’t done your food shopping and need a quick and tasty meal, you can use all kinds of ingredients to create tasty variations but for today I’ve included a no fuss super easy recipe!

Ingredients: 110g Plain Flour, 200ml whole milk, (use semi skimmed if preferred)  50g butter, pinch of salt. 2 large eggs.

image image

Method:

1) First, sift all of your flour into a bowl adding a pinch of salt.

2) Then make a well in the centre and add the two eggs.

3) Whisk well with an electric or hand whisk, as the mixture starts to thicken gradually add the milk.

4) Melt the butter in a pan on the hob, or alternatively microwave on a medium heat for up to a minute until melted.

5) Add the butter to the mix and continue to whisk until smooth and free of lumps.

6) Put the frying pan on the hob with a drop of olive oil, use a kitchen paper towel to smother this before the pan gets too hot, then turn up the heat! Meanwhile pour the mixture from the bowl into a jug to make pouring easier.

7) As soon as the pan is hot pour in the mixture for your first pancake and tip the pan from side to side so that the base is evenly covered in mixture.

8) It will take half or a full minute to cook depending on how much mixture you have used, use a pallet knife to lift the edge if you aren’t sure before attempting to flip. The pancake will turn a tinged gold.

Once flipped cook for up to half a minute more before serving on a plate with your choice of accompaniment. I love Strawberry jam and sugar in the middle but my boyfriend prefers Lemon juice 🙂

image imageimage

Advertisements

Gołąbki …Polish Cabbage Rolls

image

This weekend I decided to attempt to cook Gołąbki for my father, having never tasted this before I wasn’t sure exactly what to expect. It was a great experience trying to cook something new..the only reason I will not share the recipe on this occasion is because the one included in my Polish Cook Book wasn’t the best and left out some major things..like when to add the Buckwheat or what type of cabbage to use.

The meal was nice and strange at the same time, I’ve never tried anything quite like it before! The Buckwheat was also a new experience on me, I am not sure if I am keen on it, but I don’t detest it! The cabbage and tomato juices blended well and added more flavour to the meat. I believe using a different type of cabbage as per the recipes online would perfect this. I may also use rice next time. Once I have tried an alternative recipe I’ll be sure to add all the details and final result on here!

In the meanwhile, if you get the chance to try it I’d definitely give this a go. Use Savoy Cabbage and if you don’t like Buckwheat try using rice. There are plenty of recipes available online which vary from one to another and I’ll be sure to add mine onto here once I have found the perfect combination.

If you have cooked this before I’d love to hear from you 🙂 Experimenting is exciting, you never know what new meal will become your favourite.

Thanks for reading!

yimage image image image image image

Chocolate & Orange Traybake

This weekend I decided to have a little baking session, my fathers birthday was on the Sunday and I was undecided on what kind of cake I should make whether it be a traditional sponge, or perhaps try something new. After browsing the recipes on Sainsbury’s and showing him a couple, I decided on baking a Chocolate and Orange Tray Bake which I had never attempted before. I’m a pretty amateur baker and I’d like to get a lot better, so I’m really pleased with how well this tasted! I’ve included a link for the original recipe below, I will admit I did not buy all my ingredients from Sainbury’s as I couldn’t find them all while I was in there, so the rest were purchased from Tesco.

All in all, the cake turned out extremely well, cooking it longer meant it had a more crispy base which complimented the texture, the sponge was soft and fluffy with a flavour of orange and chocolate, the topping was perfect and the orange was more prominent. I’d recommend sprinkling the chocolate on top and putting the zest in the icing so long as chopped very finely =)

Chocolate and Orange Traybake

  • Makes 24 squares
  • Prep 20 mins
  • Total time 50 mins

Get ahead

Make up to 2 days ahead and store in a cool place in an airtight container. The uniced sponge can be frozen.

You will need

  • 225g caster sugar
  • 275g margarine (I use Stork)
  • 275g self-raising flour
  • 4 large eggs
  • finely grated zest of 1 orange
  • 2 tbsp orange juice
  • 200g milk chocolate, roughly chopped, plus extra for the top

For the icing and to decorate

  • 300g icing sugar
  • 40g cocoa
  • zest and juice of 1 large orange

OK, So once you have all of the above the guide is as follows. I’ve listed my comments next to these as I made a few alterations. (some inadvertent)

step by step

  • 1)Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 25-30cm x 20cm tin with baking paper. (I did this, but I’d recommend not to preheat so early if you aren’t an experienced cook, as it took me longer than 20 minutes to prepare!)
  • 2)Put the sugar, margarine, flour, eggs, orange zest and juice into a large mixing bowl. Use an electric whisk. (I beat the eggs in a separate bowl before including them in the mixture. While it is important to measure the ingredients, which I did, I added a little extra Orange Juice into the mixture towards the end as I really wanted to taste the flavour. I also learnt how to zest an Orange for the first time, I’ll include a handy tutorial link at the end of this thread.)
  • 3)Fold in the chopped chocolate and spoon into the lined tin. Bake in the preheated oven for 25-30 minutes– if the cake starts to colour too quickly, cover with foil. Leave to cool in the tin. (I put the foil on top after 10 minutes as I was worried the cake was changing colour too quickly, if you do this I’d recommend to double check the foil is tightly covering the top, as mine wasn’t and I ended up peeling it away from the cake and cooking longer than needed! This did result in my edges being cooked slightly more than the centre, but this did not effect the taste too much, except a little more crunchiness at the bottom which was liked.)
  • P.S The holes are from the knife… please ignore!
  • Out of the oven
  • 4)For the icing, sift the icing sugar and cocoa into a bowl and mix well, then mix in enough of the orange juice to form a thickish but pourable paste – you’ll need about 4-5 tablespoon of juice. Spread the icing over the cooled cake using a palette knife. (I personally needed about 7 or 8 tablespoons of juice, but just add as you mix, the chocolate tasted perfect.)
  • 5)Sprinkle over the orange zest. Grate the extra chocolate on top and cut into 24 squares to serve.(I messed up…I included the orange  zest in with the icing! … Not to worry, It tasted great, I grated some more chocolate and sprinkled on top! I cut into small squares and fingers in the end, tastes good in small bites, you can easily get 24 small squares.)
    Chocolate and Orange Tray Bake!

    Chocolate and Orange Tray Bake!

    Cut into small squares or fingers.Bites

Slices

I hope your recipe tastes as great as mine, if I can cook it I’m sure you can 😉

Reference – Recipe on Sainbury’s website. http://www.sainsburysmagazine.co.uk/recipes/baking/tray-bakes-and-slices/item/chocolate-and-orange-traybake

http://www.wikihow.com/Zest-an-Orange