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                          





 

 

Last gasp of summer - berry burst

We made frozen yoghurt ices last weekend, and I remembered that I'd photographed them (prompted by those young Apprentices on the BBC last night!)

the lollies were very easy...
225g Raspberries, picked over to ensure no bugs/leaves
400g Greek Yoghurt
2 x 15ml spoons caster sugar

Just mix it up gently, but crush a half of the raspberries to get a lovely colour.  We did have ice lolly moulds which were filled, but the ones photographed were made in plastic cups, divided into 2
Then put in the freezer or icebox...They should be eaten within a few weeks of making for the best flavour ( but in our house won't last that long)

The sticks, buy the way, are the wooden stirrers (purloined from st*rbucks...other proprietary coffee shops are available).

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!

Rocky Road Recipe - full and uncensored!

                                                                               

I seem to have become famous for chocolate based traybakes..........I wonder why?!    

Anyway - here is the recipe for Rocky Road, Timmins style - nothing left out - no secrets!

400g Milk Chocolate
6 digestive biscuits
10 chocolate fingers (they were left over - you can add any biscuit really...!)
100g Maltesers
50g mini marshallows
to decorate: coloured sprinkles and edible glitter

Melt the chocolate gently, either in the microwave or in a heatproof bowl over a pan of simmering water. 
Break the biscuits into small pieces ( size of a 10p piece)
To the melted chocolate, add the broken biscuits; Maltesers and marshmallows and stir well to ensure everything is covered in the chocolate.
Pour mixture into a lightly buttered foil or buttered baking tray ( 15mm x 30mm or equivalent - it doesn't matter if it's too big the mixture is stiff enough to stop in the tray)
Spread the mixture out so it's 1-1.5cm thick, try not to have any big holes.
Allow to set before cutting into squares. Yummy.

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!

Sultana Scones with all the trimmings

My lovely mum has used this recipe for decades, Bella and I often make scones together. We were delighted to be able to whip up a batch of scones to have with delicious Cornish clotted cream and strawberry jam on our recent trip to sunny St Ives

What you need...

a lightly greased baking tray;

a circular cutter approx 7cm in diameter

Pre heat oven to 200 C; 400 F, Gas 6

 

Ingredients...

225g self raising flour

50g butter, cut into small cubes, kept chilled

1/2 x5ml sp salt

25g caster sugar

50g sultanas

150ml milk
1 egg beaten with a little milk – for glazing




How to...

Sieve the flour into a mixing bowl then add the butter and salt. Rub the butter into the flour, using your fingertips until the mixture resembles fine breadcrumbs (a good couple of minutes). Add the sugar and sultanas and stir. Make a well in the centre, stir in enough milk to make a soft, pliable dough.

Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm thick.

Cut rounds with the cutter or cut into triangles with a sharp knife. Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack before eating.

Serve with butter, jam and clotted cream – adding a few strawberries ( as part of your 5 a day!)

Golden Apricot and Coconut flapjacks

The golden refers to golden syrup
and edible golden sprinkle
.......a delight!


What you need........
Baking tray 23cm x20cm or similar – greased & lined with greaseproof paper


Pre heated oven 150 C; 300 F; Gas 2

Ingredients......


150g butter
2 x 15mlsps (2 Tbsp) golden syrup
125g Dark or light brown muscovado sugar

200g porridge oats

75g chopped apricots

25g desiccated coconut

Salt

To garnish........

Edible gold sprinkle

How to.....

Melt the butter, golden syrup, and sugar in a large saucepan – using a gentle heat. Stir and ensure all is combined and the butter melts. Remove the pan from the heat, stir in the remaining ingredients. Spoon into the prepared tin, push to corners and level out the mixture – pressing down to make as flat as possible.

Bake in the pre heated oven for 20-30 minutes. Personally I like sticky, so I’d take out around 20ish minutes.. but if you’d rather have slightly crispy edges...then 30 minutes.

Allow to cool slightly before removing from tin. Score 24 small squares. Decorate, if desired, with edible golden sprinkle. Leave to set before cutting with a sharp knife.

Absence makes the heart grow fonder....here goes!

Bella’s Blonde Rocky Road

We loved making this together, weighing everything ; preparing the tin and of course the results....yummy!

What you need....

Baking tray 23cm x20cm or similar - lined with greaseproof paper

Ingredients...

400g white chocolate, broken into pieces

150g shortbread biscuits, broken in to pieces approx 1-2cm
75g white mini marshmallows
25g white chocolate snowies or buttons
25g fudge, chopped into small pieces
25g rice crispies


To garnish.....

100’s and 1000’s


How to....


Really Easy! Melt the chocolate in a bowl gently in the microwave, or over a pan of hot water.


Remove from heat source. Add all the ingredients to the bowl and stir well until combined..The mixture should be loose, but not runny, if it is too runny...add a handful of rice snaps.


Spoon into the prepared tin, push to corners and level out the mixture.


Garnish with the 100’s & 1000’s. Place into a fridge or place in a cool place overnight, or for a few hours until set.


Cut into squares – makes approx 24