Tag Archives: Pancakes

3 Easy Weekday Dinners

Easy weekday dinners

Weekdays can be incredibly busy, but that doesn’t mean we have to resort to supermarket ready-meals.

Here, I have selected three recipes that take half an hour or less to prepare, so they are perfect for rustling up after a busy day at work.

 


Chorizo Fried Rice

Chorizo Fried Rice

  • Servings: 2
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 476 per portion
Fat 24g (11g sat) per portion

Ingredients

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp

Instructions

  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions.
  3. Add the chorizo and egg to the pan and cook until lightly scrambled.
  4. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  5. Serve on warmed plates sprinkled with soy sauce.

Cook’s tips You could replace the mushrooms with peppers, if you prefer. For an even more cost-effective meal you could cook your own basmati rice rather than using the microwave version. It will just take a little longer to prepare.

 


Mushroom Pancakes

Mushroom Pancakes

  • Servings: 4
  • Time: 30 mins
  • Difficulty: easy
  • Print

Calories 413 per portion
Fat 26g (12.7g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 110g (4oz) plus 2 tbsp
  • Egg 1
  • Milk 700ml (1 pint 4fl oz)
  • Vegetable oil for brushing
  • Butter 75g (3oz)
  • Mushrooms 450g (1lb) button or mixed, wiped and sliced
  • Mustard ½ tsp
  • Chopped parsley 2 tbsp
  • Salt and freshly ground black pepper
  • Cheddar cheese 50g (2oz) (optional)
  • Green salad to serve (optional)

Instructions

  1. To make the pancakes, sift 110g (4oz) of flour into a bowl and break in the egg. Gradually add 125ml (4fl oz) milk, beating to form a smooth batter. Pour in another 125ml (4fl oz) milk and beat until smooth.
  2. Brush a non-stick frying pan with oil and pour in enough of the pancake batter to coat the base. Cook until the pancake moves freely, turn and cook until golden. Repeat until you have 8 pancakes. Keep warm.
  3. Melt 50g (2oz) of the butter in a deep frying pan over a medium heat and fry the mushrooms for 4–5 minutes, until softened and starting to brown. Remove from the pan and keep warm.
  4. Melt the remaining butter in the pan and add the 2 tbsp flour. Cook for 1–2 minutes, then gradually add the remaining milk, beating well and allowing the mixture to come to the boil between each addition of milk. Simmer the sauce gently for 2 minutes, then stir in the mustard, parsley, mushrooms and seasoning.
  5. Preheat the grill to hot. Divide the mushroom mixture between the pancakes, and fold or roll each one up. Place them on a buttered dish, sprinkle with cheese if you like and then place under the grill until the cheese melts and turns golden. Serve immediately with a green salad, if using.

Cook’s tips If you have any bacon in the fridge, chop up a few rashers, fry them and
add to the mushrooms. You could use tarragon in place of the parsley.

[/recipe

 


Salmon, Lemon & Asparagus Pancakes

Salmon, Lemon & Asparagus Pasta

  • Servings: 4
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 655 per portion
Fat 35g (20.8g sat) per portion

Ingredients

  • Tagliatelle 300g (11oz)
  • Asparagus tips 100/125g pack, halved
  • Butter 25g (1oz)
  • Frozen peas 150g (5oz)
  • Crème fraîche 250ml pot
  • Milk 4 tbsp
  • Lemon 1, grated zest only
  • Salt and freshly ground black pepper
  • Ready-cooked lemon and herb salmon 185g packet, flaked

Instructions

  1. Bring a saucepan of lightly salted water to the boil, add the tagliatelle and cook for about 10–12 minutes, or according to packet’s instructions, until just tender.
  2. Add the asparagus tips during the last 4 minutes, then drain well.
  3. Meanwhile, melt the butter in a saucepan and add the peas, then stir in the crème fraîche, milk and lemon zest (reserving a little for garnish). Heat gently, stirring, for about 3 minutes, then season to taste.
  4. Drain the pasta, then return it to the saucepan and add the sauce, stirring gently to mix. Divide between 4 warmed bowls. Scatter with the salmon flakes and lemon zest and serve at once.

Cook’s tip Use unwaxed lemons if possible, otherwise just scrub ordinary ones thoroughly before grating the zest. Remember to use only the yellow part – the white pith has a bitter flavour and will spoil the taste of the dish.

 


 

Fantastic Food For Less cookbookAll of these scrummy recipes are taken from our cookbook, Fantastic Food for Less.

This is one of the cookbooks that I refer to most and I can highly recommend it.

Click here for more information or to order.

 

#tripletested

#delicious

#30minutemeals

5 breakfasts that will make you want to leap out of bed!

5 breakfasts that will make you want to leap out of bed!

A good breakfast will definitely
keep you going until lunch and
help to stave off those
mid-morning biscuit cravings.

Here are five breakfast ideas that will make you love mornings.

 


Avocado on Chilli Buttered Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 


Blueberry Bircher muesli

Blueberry Bircher Muesli

  • Servings: 6
  • Time: 10 mins plus chilling
  • Difficulty: easy
  • Print

Calories 422 per portion
Fat 22g (9.7g sat) per portion

Ingredients

  • Greek yogurt 500g tub
  • Rolled oats 200g (7oz)
  • Wheatgerm or ground hazelnuts 40g (1½oz)
  • Desiccated coconut 40g (1½oz)
  • Hazelnuts 50g (2oz), toasted and chopped
  • Cloudy apple juice 200ml (7fl oz)

To serve per portion

  • Granny Smith apple ½, cored but not peeled, coarsely grated
  • Blueberries 50g (2oz)
  • Runny honey 1 tsp
  • Ground cinnamon to sprinkle

Instructions

  1. Mix together yogurt, oats and wheatgerm or ground hazelnuts then stir in coconut, hazelnuts and juice. Transfer to a container, clip on lid and chill overnight.
  2. When ready to serve, stir in apple and a few blueberries and spoon into glasses. Top with blueberries, honey and cinnamon.
  3. The remaining muesli will keep in the fridge for 2-3 days; just add a little juice, if required.

 


Scotch Woodcock

Scotch Woodcock

  • Servings: 4
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 441 per portion
Fat 37g (18.9g sat) per portion

Ingredients

  • Eggs 8 (4 whole plus 4 yolks)
  • Single cream 300ml (½ pint)
  • Unsalted butter 50g (2oz), softened
  • White bread 4 slices
  • Anchovy fillets in olive oil 8, drained
  • Capers 16, drained
  • Chopped parsley 2 tbsp

Instructions

  1. Whisk together eggs, egg yolks and cream and season to taste.
  2. Melt half the butter in a saucepan and scramble eggs for 4 minutes until softly scrambled.
  3. Meanwhile, toast bread on both sides and spread with remaining butter.
  4. Pile scrambled egg onto toasts and arrange anchovy fillets in a cross on top of each. Sprinkle with capers and parsley.

 


Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 


Scotch Pancakes

Scotch Pancakes

  • Servings: 12-16
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 61 per portion
Fat 1g (0.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 125g (4½oz)
  • Ground cinnamon a pinch, optional
  • Caster sugar 1 tbsp or to taste
  • Egg 1 large, beaten
  • Milk 150ml (¼ pint)
  • Sunflower oil 1 tbsp
  • Bananas 2, peeled and chopped
  • Maple syrup 4 tsp or to taste

Instructions

  1. Sift flour and cinnamon (if using) into a bowl. Stir in sugar. Make a well in the centre and add egg. Whisk in milk gradually until batter is smooth and has the consistency of thick cream.
  2. Wipe a non-stick frying pan with oil. Heat pan until hot, then turn down heat to medium low.
  3. Cook pancakes in batches: drop tablespoons of mixture into pan, spaced well apart. Fry for 1-2 minutes on each side or until surface puffs and bubbles.
  4. Serve three or four per person, piled in a stack, scattered with chopped banana and drizzled with maple syrup.

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

Recipe of the Week: Pancakes with Rhubarb Compote

Scoth-Pancakes-with-Rubarb-Compote

 

Pancakes with Rhubarb Compote

  • Servings: 4
  • Time: 48 mins
  • Difficulty: easy
  • Print

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
  • Time: 40 mins
  • 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

Shrove Tuesday and the BEST pancake recipe of 2015

Buttermilk Pancakes with Bacon & Maple Syrup

.

Buttermilk Pancakes with Maple Syrup

I discovered this recipe on a recent trip to London (after a rather over-indulgent night out!) and I have been hankering after it ever since.

Shrove Tuesday has given me to perfect opportunity to try it at home and share it with the rest of the family.

Be warned, it’s naughty,
but very VERY nice!

 

Buttermilk Pancakes with Bacon & Maple Syrup

Serves 4
Time 30 mins

Plain flour 110g (4oz)
Baking powder 2 tsp
Bicarbonate of soda ½ tsp
Caster sugar 1 tbsp
Salt ½ tsp
Eggs 2 large, beaten
Buttermilk 284/300ml tub
Butter 25g (1oz), melted, plus extra for frying
Streaky bacon 8 rashers
Maple syrup to serve

1 Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt.

2 Whisk in eggs, buttermilk and butter, taking care not to over-whisk.

3 Heat a non-stick frying pan over a medium heat and add a tiny amount of butter. Pour in 2-3 spoonfuls of batter and cook for 1-2 minutes until bubbles appear and edges start to turn dry.  Flip and cook for 1 minute more, until golden underneath. Keep warm.

Buttermilk Pancakes with Bacon & Maple Syrup

4 Repeat until batter is used up.

5 Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 4-5 minutes, turning halfway through, until crisp. Drain on kitchen paper.

6 Serve pancakes topped with bacon and drizzled with maple syrup.

Enjoy!

 

 

 

 

 

 

#pancakeday

%d bloggers like this: