Bacon Pancakes

 

 

I've been persuaded to make these by my daughter - we were browsing Pinterest and came across a photo...so last week, Pancake day and half term collided and the bacon pancake seemed an ideal brunch..with maple syrup..Yummy

 

The principle is the same as regular pancakes ( I purchased a small induction ready pancake pan, which was perfect!)

we had 1 double rasher pancake each ( but 1 rasher would be fine too), and to be honest, she wanted pancakes for tea so I made the whole batter mixture below and finished it in the traditional style - this recipe should make 8...

 

Basic batter

125g plain flour

pinch of salt

1 egg

300ml milk ( I used SS)

a little oil, for frying

 

streaky bacon, as desired

maple syrup to serve

 

Method

1. Sift the flour and salt into a bowl, making a well in the centre. Add the egg and beat well . Add in the milk, and continue to beat - bringing in the flour, until a smooth batter is formed (I used an electric mixer for this..but a balloon whisk would be fine too) allow to stand for 10 minutes

2.In the pancake pan, fry the bacon rashers of choice per pancake.  allow to brown on both sides before adding the batter.  you may need a small amount of oil in the pan, to heat up before adding batter.

3. Pour in enough batter to cover the pan, but pour it around the sides of the bacon. Cook over a moderate heat until browned underneath, then turn and cook for a further minute approximately.

4. Repeat as desired.

5. serve if desired with maple syrup ( or tomato ketchup!)

 

 

bacon pancake brunch with maple syrup                          





 

 

Probably....The most delicious crab sandwich in the world

Lightly toasted wheaten bread, baby gem lettuce, avocado slices, cherry tomatoes - halved,  a dollop of seafood sauce, squeeze of fresh lemon juice, a sprinkle of sea salt & freshly ground black pepper and fresh white crab meat!  Dive in!

It's frothy Man...!

What a wonderful invention!  Frothy milk using a brilliant contraption from BIALETTI   

Our wonderful friends introduced us to this, and it's been used almost every day - it can bring skimmed milk to a thick, sublime almost "crust" of froth...very satisfying!

 

Newness

Really excited that Blogger has added a widget allowing subscription to my blog.....please follow me (it's embarrassing to only have 2 followers!) the follow link is at bottom of page and if you'd like to subscribe in order to get a fresh post everytime I manage to write one, then enter your e mail in top right hand box........thanks very much x

Not Really - Very Nearly NACHOS

These are literally tortilla chips (1x 150g bag) and grated cheese (50g) – layered up  - chips then cheese ending in cheese. Then place in a pre heated oven 180 C/350 F/Gas 5 for 10-15 minutes until the cheese is bubbling.

Of course, you can add chopped tomatoes, avocado, chilli beef or chicken or beans and make it a bit more of a “dish” but this version is good for sharing with either homemade chilli or fajitas and a guacamole or salsa dip...there's always fights for the most cheesy bit....so don't burn your fingers!

Chatty Girly Lunch

What you need....

8 rashers pancetta

2 eggs

1 bunch, approx 8 spears asparagus, trimmed

2 slices seeded wholemeal bread & butter

Freshly ground black pepper & salt

 What to do...

This takes a bit of coordination to time everything, so it all is ready at the same time – the cooked pancetta can be kept warm, but poached eggs won’t wait...so time accordingly!

Cook the asparagus in salted boiling water for 6-8 minutes, then drain well. Grill or bake the pancetta until crispy, guideline- 3 to 4 minutes under high heat. 

Poach the eggs in simmering water for 3 to 4 minutes. 

Toast the bread, and spread with butter.

Assemble, season and enjoy for a treat lunch with a good friend

Yummy Chocolate dipped strawberries

These were inspired by the chocolaty efforts of a lovely girl and her super mum!

Easy, Easy, Easy.....but very messy with a 5 year old!     Happy Birthday to you!

Literally, all you have to do is....

 Gently melt chocolate of any variety – Milk, Dark or even White. Place in containers assessable for dipping

Wash and gently dry the strawberries. 

Dip!

A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Getting ready for Christmas - Cashew & Orange Biscotti

These fabulous Biscotti taste gorgeous, the hint of orange is sublime, and are very simple to make... I made these, this afternoon, between making Christmas cards and ordering some presents on-line
You can use pistachio nuts too, instead of the cashews, and next time I'm experimenting with brazils and almonds....Mmmmm!

175g (6oz) plain flour
1x5ml sp (1tsp) baking powder
125g (4oz) caster sugar
finely grated zest of an orange
2 medium eggs (beaten)
75g (3oz) unsalted, unroasted cashew nuts - try pistachios, or almonds too.

Oven: pre heat to 180 C ( 160 C fan), gas mark 4
Use a large oven sheet and baking parchment or greaseproof paper

Sift the flour and the baking powder into a bowl ( or food processor); add the sugar and the orange zest.
Mix well. Add egg a bit at a time until a stiff dough forms (I added all the egg, and made quite a sticky dough, so had to add a handful more of flour..no detriment!)
Add the nuts and combine well into the dough.
On a floured surface, divide and roll into 2 thick sausages - approx 5cm ( 2 inches) wide by 20cm (8 inches).
Place on the prepared baking tray. Place in the preheated oven and bake for 15 minutes until puffed up and golden.
Remove on to a cooling rack; turn the oven down to 140 C (120 C fan) gas mark 1.
After 10 mins, cut into 1cm (1/2 inch) slices and replace laid flat onto prepared baking tray.
Bake for 20 minutes until golden ( I actually turned the oven off, and allowed them to semi cool in the oven)
Makes approx 20.
Store in an airtight container.....I may give these as presents, if they last!

My lunch......I'm getting inspired

I'm researching, and cooking and enjoying the sunshine.
I had salmon in the freezer, I am getting inspiration for sea fish recipes and was just seeing what went with what. This looked so yummy whilst I was eating the garden, I photographed it!

Salmon fillet, pan fried with spring vegetables - Garnished with grated Parmesan and a dollop of mayonnaise....Gorgeous!