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Have I missed Pancake Day?

Celebrate Pancake DayI’m sure I wasn’t the first to think, hang on a minute, have I missed Pancake Day?

The change of month triggered a distant memory that it always falls in February. But no, this year it has been pushed back to 8th March. Thank goodness!

The tradition of Shrove Tuesday was to feast on rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. I may not consider myself religious, but this is one day I am happy to acknowledge.

Firstly, I do not save pancakes just for this day, but at other times of the year I tend to go for nice, thick, soft, small ones made with a cup of self raising flour, cup of milk and one egg, eaten for breakfast with some syrup, soft berries and yogurt – delicious! But for me, Pancake Day calls for the plain flour recipe, slightly runnier, fried into huge thin rounds that we can all shout at the maker to toss as high as they can!

So try this classic Pancake recipe to serve with lemon and sugar or if you fancy something a little more exotic how about Strawberry & Amaretto Pancakes from Good Food, Fast.

If you haven’t got a sweet tooth, why not try the savoury seafood pancake recipe on page 85 of this year’s Dairy Diary so that you don’t miss out?

 

Competition
Win Le Vrai Gourmet Stainless Steel Measuring Spoons

Win Le Vrai Measuring SpoonsSometimes it isn’t important to use exact amounts in your recipes. A handful of this… a pinch of that…

However, some recipes do call for exact amounts to ensure success.

With these superb Le Vrai Gourmet measuring spoons you can be assured that half a teaspoon is exactly that.

Four spoons: one tablespoon, one teaspoon, half teaspoon, quarter teaspoon.

One less thing to worry about!

ENTER NOW!
Simply complete the entry form before 21 March and you will be entered into the prize draw.

 

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Pancakes & Strawberry and Amaretto Pancakes

Who doesn’t like pancakes?  Here’s a classic pancake recipe to serve with lemon and sugar plus something a little more exotic if you have an extra 20 minutes.


PancakesPancakes

Time 30 minutes
Makes 8 pancakes
Suitable for vegetarians
Suitable for freezing

Plain flour 110g (4oz)
Salt a pinch
Egg 1
Whole milk 300ml (½ pint)
Butter 25g (1oz), melted

1 Sift the flour and salt into a mixing bowl, make a well in the centre and add the egg and a little of the milk. Whisk slowly with a rotary or hand-held electric whisk until the mixture starts to thicken.

2 Gradually whisk in all the remaining milk and half of the melted butter. Cover and leave to stand for 10–15 minutes.

3 Heat a 20cm (8in) heavy based pancake pan or frying pan and have ready ten sheets of kitchen paper and a large plate.

4 Lightly wipe the pan with a little of the melted butter. Then pour a small ladle-full of the batter into the pan and quickly swirl it over the base until it is evenly coated, pouring any excess back into the batter.

5 Cook the pancake for approximately 30 seconds, until lightly browned underneath and the top looks almost dry. Then quickly flip, or turn the pancake over, and cook the other side until lightly browned.

6 Place a sheet of kitchen paper on the plate, slide the pancake out of the pan onto the paper, and then cover with another sheet of paper. Make seven more pancakes in the same way and keep warm.

Serve with freshly squeezed lemon juice and sprinkled sugar or try the Strawberry and Amaretto Pancakes for something really special.

Strawberry Amaretto PancakesStrawberry and Amaretto Pancakes

Time 20 minutes plus pancake cooking
Calories per portion 457 Kcal
Fat per portion 27gof which saturated 16g
Serves 2Suitable for vegetarians

Pancakes 4 (see Pancakes recipe)
Unsalted butter 40g (1½oz)
Lemon 1, finely grated zest and strained juice
Caster sugar 25g (1oz)
Strawberries 175g (6oz), hulled and cut into slices
Amaretto (or orange liqueur or kirsch) 2 tbsp, optional
Whipped cream or ice cream to serve

1 Put the butter, lemon zest and juice and sugar into a large non-stick frying pan and heat gently until the butter and sugar have dissolved and the mixture is piping hot.

2 One at a time, put the pancakes into the lemon sauce and heat through. Fold in half in the pan, and then in half again to make a triangle. Transfer onto warmed plates.

3 Add the strawberries to the pan and heat through in the remaining butter mixture until hot and slightly softened.Gently stir the Amaretto (or other liqueur), if using, into the strawberries and heat through. Then spoon the strawberries and pan juices over the pancakes and serve with dollops of cream or ice cream.

Recipes taken from Good Food, Fast.

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Competition: Win Le Vrai Gourmet Stainless Steel Measuring Spoons

Competition: Win Le Vrai Gourmet Stainless Steel Measuring Spoons

Win Le Vrai Measuring SpoonsSometimes it isn’t important to use exact amounts in your recipes. A handful of this… a pinch of that…

However, some recipes do call for exact amounts to ensure success.

With these superb Le Vrai Gourmet measuring spoons you can be assured that half a teaspoon is exactly that.

Four spoons: one tablespoon, one teaspoon, half teaspoon, quarter teaspoon.

One less thing to worry about!

ENTER NOW!
Simply complete the entry form before 21 March and you will be entered into the prize draw.

 

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Follow us on Facebook! Become a fan

 

Daffodils, Leeks and Bananas

Daffodils, leeks and bananas are to the fore this week.

For St David’s day on Tuesday, we won’t be having the traditional cawl, a kind of lamb stew with leeks and root vegetables, but only because we’re not meat eaters (or Welsh come to that!) but it’s nice to join in.

Maybe I’ll try a thick soup with all the vegetables and add some chilli to give it a bit of a kick or try the Welsh Leek Soup from Around Britain, Dairy Cookbook.

 

Fairtrade FortnightFairtrade Fortnight

We’ll probably be going overboard for bananas, as well as leeks. Bananas are always a hit in this house (especially with yogurt and honey!), but also Fairtrade fortnight kicks off on Wednesday. The official website has plenty of ideas for anyone wanting to join in the campaign to raise awareness. I’m quite taken with the idea of an inflatable banana – I had one once and it was a huge hit, and not just with kids!

Apparently, Fairtrade products and Fairmined gold are being considered for the royal wedding. There’s a petition to sign to help encourage it. I’m quite surprised they’re not going for Welsh gold, though.

 

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Welsh Leek Soup

Also known as cawl cennin, the word ‘cawl’ meaning broth.

Welsh Leek SoupPreparation time – 10 minutes
Cooking time – 40 minutes
Calories per portion – 140 Kcal
Fat per portion – 11g of which saturated – 6.5g
Serves – 6
Suitable for vegetarians (with vegetable stock)
Suitable for freezing

Butter 25g (1oz)
Onion 1, peeled and chopped
Potato 1, peeled and diced
Celery 2 sticks, chopped
Leeks 3, trimmed, sliced and washed
Stock, chicken or vegetable 900ml (1½ pints)
Salt and freshly ground black pepper
Crème fraîche 6 tbsp (about half a tub) plus extra for serving
Chives to garnish

1 Heat the butter in a large saucepan and add the onion, potato and celery. Cook over a medium heat for 5 minutes, stirring a couple of times.

2 Add the leeks to the pan, cover and cook for 10 minutes, stirring occasionally.

3 Add the stock and some seasoning and simmer, half-covered with the lid, for 20 minutes or until the potato is softened.

4 Ladle out about half the soup into a food processor and purée until fairly smooth. Pour the purée back into the pan with the rest of the soup and reheat with the crème fraîche. Add hot water to thin the soup a little more if you like.

5 Serve hot in warmed bowls, each garnished with a spoonful of crème fraîche and some snipped chives.

Cook’s tip
If you haven’t got crème fraîche, use double or single cream instead.

Recipe taken from Around Britain, Dairy Cookbook

 

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Celebrate National Dairy Week

National Dairy Week, 21 – 27 February, is here to highlight how important milk, cream, cheese, butter and yoghurt are to a healthy diet.

Milk helps to make strong bonesInteresting, but with two small children I have already learnt that any dairy-based food is popular with them.

From yorkshire puddings to pancakes; cheese sauces to custard; the more old-fashioned the recipe the more popular it seems.

Rice pudding is a family favourite when we haven’t got through our milk quota quite as quickly as normal. I usually use a recipe from the Just One Pot recipe book, but last month I spotted the Blueberry Rice recipe in the Dairy Diary. You have to boil the rice first – has anyone tried it yet? Is it as good as letting the pudding slowly cook in the oven?

Dare I deviate away from the predictable? Let’s all be brave and give a different dairy dish a go this week! Try Blueberry Rice today.

Karen
Dairy Diary Team

P.S. My milkman is a saint. Through the recent period of snow and ice, when no cars were travelling up or down our hill, he still delivered. He was the talk of the community was Mr John Hudson.

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