Recipe of the Week

Recipe of the Week: Pancakes with Rhubarb Compote

Scoth-Pancakes-with-Rubarb-Compote

 

Pancakes with Rhubarb Compote

  • Servings: 4
  • Difficulty: easy
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Calories 248 per portion
Fat 5g (1.2g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Rhubarb 400g (14oz), washed and sliced
  • Stem ginger in syrup 1 piece, drained and finely chopped
  • Caster sugar 75g (3oz) plus 1 tbsp
  • Self-raising flour 125g (4½oz)
  • Egg 1, beaten
  • Milk 150ml (¼ pint)
  • Sunflower oil 1 tbsp
  • Double cream whipped, to serve, optional

Instructions

  1. Tip rhubarb into a saucepan with ginger and 75g (3oz) sugar. Add 1 tbsp water and stir well, slowly bringing to a simmer. Cook gently for 8-10 minutes, stirring often, until fruit is soft.Taste and check the sweetness, adding a little more sugar if necessary. Leave to cool.

    Sift flour into a bowl and stir in remaining sugar. Make a well in the centre and add egg. Starting in centre, whisk in milk, gradually until smooth and has the consistency of thick cream.

    Wipe a non-stick frying pan with a little oil and heat until hot. Turn down the heat to medium low. Cook pancakes in batches: drop tablespoons of mix into pan, well spaced apart, and fry for 1- 2 minutes on each side until surface puffs and bubbles.

    Serve pancakes with rhubarb compote and cream, if using.

Fancy the compote with traditional French crêpes?

Then you need to enter our prize draw to win a fabulous Breville Crêpe Maker! Just click below to enter.

 

.

Win a Breville Crêpe Maker

Win a Breville Crépe Maker

Make crepes, pancakes and more!

Everyone has their favourite don’t they? Lemon and sugar. Banana and chocolate. Ham and cheese. But that’s just pancakes and crepes. The Breville® Crêpe Maker is for those and so much more. Indulge in quirky quesadillas, funky fajitas and brilliant blinis too.

Included with the Breville® Crepe Maker you’ll find a t-stick spreading tool to spread your mixture over the crepe makers hot plate and a handy recipe guide full of sweet and savoury recipes.

ENTER

#competition

#tripletested

#win

#recipeoftheweek

Win a fabulous Crêpe Maker!

Win a Breville Crêpe Maker

Win a Breville Crépe Maker

Make crepes, pancakes and more!

Everyone has their favourite don’t they? Lemon and sugar. Banana and chocolate. Ham and cheese. But that’s just pancakes and crepes. The Breville® Crêpe Maker is for those and so much more. Indulge in quirky quesadillas, funky fajitas and brilliant blinis too.

Included with the Breville® Crepe Maker you’ll find a t-stick spreading tool to spread your mixture over the crepe makers hot plate and a handy recipe guide full of sweet and savoury recipes.

ENTER

 

Try these irresistible recipes…

Crêpes with Brandy Marmalade Sauce

Pancakes with Rhubarb Compote

 

 

#competition

#crépes

#pancakes

#breville

Recipe of the Week: Crêpes with Brandy Marmalade Sauce

Crêpes with Brandy Marmalade Sauce & win a fabulous Crêpe Maker!

One of my favourite memories is eating a hot Parisian crêpe smothered in Nutella whilst watching the Eiffel Tower ‘twinkle’.

I can’t relive that every day, but I can endeavour to cook some amazing crêpes.

Here’s how……

Crêpes with Brandy Marmalade Sauce

Crêpes with Brandy Marmalade Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 514 per portion
Fat 20g (3g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 25g (1oz)
  • Egg 1
  • Semi-skimmed milk 60ml (2fl oz)
  • Sunflower oil 3–4 tbsp
  • Marmalade 3 tbsp
  • Brandy 2 tbsp

Instructions

  1. Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
  2. Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
  3. Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
  4. Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
  5. Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.

Cook’s tips
If you don’t have brandy, simply add 2 tbsp water instead.
You could serve the crêpes with a scoop of vanilla ice cream if you like.

.

Win a Breville Crêpe Maker

Win a Breville Crépe Maker

Make crepes, pancakes and more!

Everyone has their favourite don’t they? Lemon and sugar. Banana and chocolate. Ham and cheese. But that’s just pancakes and crepes. The Breville® Crêpe Maker is for those and so much more. Indulge in quirky quesadillas, funky fajitas and brilliant blinis too.

Included with the Breville® Crepe Maker you’ll find a t-stick spreading tool to spread your mixture over the crepe makers hot plate and a handy recipe guide full of sweet and savoury recipes.

ENTER

 

 

#competition

#crépes

#pancakes

Recipe of the Week | Turmeric Pickled Cauliflower

Turmeric Pickled Cauliflower

Turmeric Pickled Cauliflower

Try this fabulous pickle as a side dish with your favourite meat or cheese, or as a guilt-free snack. This Turmeric Pickled Cauliflower is a different way to get your veggies in. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#pickles

Top 5 Tips for Losing Weight

Sorry! I know that we’re all bombarded with diets and healthy eating at this time of year, so I am going to keep it short and sweet.

I love a pie and slice of cake as much as anyone but there are certain times when I need to cut back and lose those few extra pounds before more and more creep on and I become a small round thing (there are some photos of a very spherical me from my uni days!)

Until I reach the middle of that lovely sky blue colour in the Dairy Diary weight chart (see page p22) I am going to stick to these simple rules:

  1. No bread after breakfast.
  2. Drink a glass of water and eat a small healthy snack every 3 hours.
  3. At mealtimes fill half the plate with salad and or veggies.
  4. No pastry, biscuits or cakes.
  5. Plan exercise every 2 days and write it in my Dairy Diary– then stick to it!

Healthy snacks include fruit, raw veggies or pickles served with some protein such as eggs, ham or Quorn cocktail sausages (love these) or maybe a hot milky drink or a small portion of cheese.

Sweet & salty popcorn is also a great choice as it feels like a treat without the guilt.

It’s important to keep meals
interesting with lots of colourful
veggies and variety.

I love pickles as a side and a snack, in particular this wonderful cauliflower from the 2016 Diary.

Dairy Diary 2016The Dairy Diary is still available to buy online or by calling 01425 463390.

Turmeric Pickled Cauliflower

Turmeric Pickled Cauliflower

Try this fabulous pickle as a side dish with your favourite meat or cheese, or as a guilt-free snack. This Turmeric Pickled Cauliflower is a different way to get your veggies in. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#weightloss #pickles

Recipe of the Week | Espresso Martini

Espresso Martini

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • Espresso 25ml (1fl oz), sweetened with sugar if you like, cold
  • Tia Maria or Kahlua 40ml (1½fl oz)
  • Vanilla vodka 50ml (2fl oz)
  • Ice
  • Coffee beans

Instructions

  1. Place martini glasses in the fridge to chill.
  2. Pour espresso and alcohol into a cocktail shaker and then fill with ice.
  3. Shake well to combine and then strain into chilled glasses.
  4. Garnish with coffee beans. Repeat to make the required number of cocktails.
  5. Serve immediately.

Tip. If you don’t have an espresso maker at home you could buy it from your local coffee shop, then allow to cool and store in the fridge until required.

 

#recipeoftheweek

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