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Food And Nutrition

Fluffy American pancakes

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This easy American pancake recipe makes light and fluffy pancakes that are great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.

Ingredients

  • 135g/4¾oz plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml/4½fl oz milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve

  • maple syrup
  • butter

Method

  1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

  2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

  3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.

  4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

  5. Serve with lashings of real maple syrup and extra butter, if you like.

READ ALSO  Budget pigs in blankets

Recipe Tips

For extra-fluffy pancakes, substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream.

Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.

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Food And Nutrition

Parsnip soup

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This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch of luxury, or try adding some cooked ham hock or crisp fried bacon.

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes
  • ½ tsp dried red chilli flakes, plus extra to serve
  • 1 litre/1¾ pints hot vegetable stock
  • 200ml/7fl oz double cream
  • salt and freshly ground black pepper

For the croûtons

  • 3 thick slices good bread, such as sourdough, cut into 2.5cm/1 inch pieces
  • 1 tbsp olive oil
  • 55g/2oz Gruyère cheese, finely grated (optional)

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute.

  2. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender.

  3. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden.

  4. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish.

READ ALSO  Pressure cooker pulled pork
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Food And Nutrition

Thick smoked haddock chowder

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Enjoy a little luxury with this smoked haddock chowder that uses ingredients straight from your freezer and store cupboard – it’s ready in under 30 minutes, too!

Ingredients

  • 25g/1oz butter
  • 1 tbsp vegetable or sunflower oil
  • 100g/3½oz frozen chopped onion (or 1 medium onion, chopped)
  • 20g/¾oz plain flour
  • 400ml/14fl oz milk
  • 400ml/14fl oz just-boiled water
  • 2 medium potatoes (approximately 200g/7oz each), peeled, cut into roughly 2cm/¾in cubes
  • ¼ tsp salt
  • freshly ground black pepper
  • 100g/3½oz frozen sweetcorn kernels
  • 125g/4½oz frozen sliced leeks (or 1 medium leek, trimmed and finely sliced)
  • 4 x 90g/3¼oz frozen smoked haddock fillets
  • 4 large free-range eggs (optional)
  • handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional)

Method

  1. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.

  2. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.

  3. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.

  4. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.

  5. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring.

  6. If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon

  7. To serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread.

READ ALSO  Budget pigs in blankets

Recipe Tips

Tip 1: This chowder is not suitable for freezing.

Tip 2: If you don’t have a wide-based pan, allow the fish to partly thaw, then cut in half and add to the pan. Reduce the cooking time slightly.

The nutritional information was calculated using semi-skimmed milk.

In March 2022 this recipe was costed at an average of £6.14 when checking prices at four UK supermarkets.

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Food And Nutrition

Chicken with a creamy mushroom and mustard sauce

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Ingredients

  • 3 tbsp olive oil
  • 125g/4½oz unsalted butter
  • 4–6 boneless chicken thighs, skin on
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • ½ bulb garlic, unpeeled, and 4 garlic cloves, chopped
  • 2 small onions, finely chopped
  • 300–400g/10½–14oz small button mushrooms
  • 1 bunch fresh tarragon, stalks and leaves separated, leaves chopped
  • 100ml/3½fl oz brandy
  • 250ml/9fl oz white wine
  • 1–2 tbsp wholegrain mustard
  • 1–2 tbsp Dijon mustard
  • 500g/1lb 2oz crème fraîche
  • 150g/5½oz wild garlic (or spinach)
  • 1 bunch asparagus, tips and stalks separated (or use broccoli florets)

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Heat 2 tablespoons of olive oil and 75g/2¾oz of butter in an ovenproof casserole. Once hot, add the chicken thighs skin-side down and cook for 3–4 minutes on each side until browned.

  3. Add the thyme, bay leaves and garlic bulb to the casserole and cook in the oven for 15–20 minutes, or until cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.

  4. To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the onion, chopped garlic, mushrooms and tarragon stalks for 8–10 minutes, or until the onion and mushrooms are cooked. Pour in the brandy and white wine, stir and cook until slightly reduced. Stir in the mustards and crème fraîche. Add the tarragon leaves and wild garlic and cook until wilted. Place the cooked chicken thighs in the sauce.

  5. Heat the remaining oil and butter in a separate frying pan, add the asparagus and cook for 2–3 minutes until just cooked. Stir the asparagus into the chicken mixture just before serving.

READ ALSO  Venison Sausage with Potatoes

Recipe Tips

This dish would work equally well with pork.

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