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Food And Nutrition

Preparing Easy Pancakes

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Giantgist is here with a detailed guides on how to prepare a delicious pancake 🥞, from choosing the Right ingredients to serving of the delicious meal with your lovely family.

Ingredients

  • 1 tablespoon white sugar
  • 1 ¼ cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • ÂĽ teaspoon salt, or more to taste

Methods

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

2.  Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Note that The salt amount has been reduced based on review feedback. The original recipe called for 1 teaspoon.

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Food And Nutrition

Making A Grilled Salmon Burgers

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Use fresh sockeye salmon to make these delicious burgers. Cilantro, ginger, and sesame oil give them Asian flavor.

Serve the salmon burgers with a spicy chili mayonnaise or sweet chili mayonnaise (see directions, below). Cook the burgers on the grill, an electric grill, or in a grill pan on the stovetop.

READ ALSO  Easy bbq chicken
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Food And Nutrition

Butternut squash stew

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Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it’s also vegan.

Ingredients

  • 2 tbsp vegetable or sunflower oil
  • 1 onion, finely chopped
  • 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 300ml/½ pint boiling water
  • plain yoghurt (any variety), to serve (optional)

Method

  1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.

  2. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.

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Food And Nutrition

Fried chicken, ital vegetables and rundown sauce

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All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal.

Serve with Andi’s sweet potato roti .

Ingredients

For the rundown sauce

  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 Scotch Bonnet, left whole
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2½ tsp ground allspice
  • 2 tsp coarsely ground black pepper
  • 2 tsp ground turmeric
  • 2 cinnamon sticks
  • 400ml tin coconut milk
  • 100g/3½oz coconut cream, grated
  • 6 cherry tomatoes
  • 200ml/7fl oz vegetable stock

For the fried chicken

  • 1 free-range egg
  • 50ml/2fl oz milk
  • 100g/3½oz plain flour
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 2 chicken thighs, skin on, boneless and cut into 3 pieces each
  • 100g/3½oz breadcrumbs
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the ital vegetables

  • 3 tbsp vegetable oil
  • 2 large onions, cut into quarters
  • 1 red onion, cut into quarters
  • 2 large carrots, peeled, diced and par-boiled
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 125g/4½oz spinach, wilted and chopped
  • 125g/4½oz rainbow chard, wilted and chopped

For the mango pickle

  • 100ml/3½fl oz white vinegar
  • 100g/3½oz caster sugar
  • 6 black peppercorns, crushed
  • 1 mango, peeled and chopped
  • 1 long red chilli, finely sliced

To serve

  • 2 tbsp chopped fresh coriander
  • 4 spring onions, chopped
  • 2 tbsp chopped fresh flatleaf parsley
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