Monday, 19 February 2007
Friday, 16 February 2007
100g (4 oz) plain flour
1 large egg
300ml (1/2 pint) milk
Pinch of salt
Butter or oil to fry
Sift the flour and salt into a mixing bowl and make a well in the middle. Break the egg and whisk together.
Add the milk, bit by bit, continuing to whisk until you have a nice smooth mixture.
Heat a little butter or oil in a frying pan and pour about 3 tablespoons of the mixture into the pan. Tilt the pan so the mixture covers the base.
Cook on a medium heat for 30-60 seconds until golden. Flip the pancake and cook on the other side.
Gently melt dark chocolate in double cream and serve with sliced bananas
Try classics like lemon and caster sugar, Golden Syrup, Nutella or honey
Try cooking cooking apples with a little cinnamon and sugar and serve with cream
Thursday, 8 February 2007
4 Original Wraps
4 tbsp Tiptree lemon curd
Finely grated zest of 2 large lemons
Juice of 1 large lemon
2 tbsp chopped fresh mint
225g/8oz fresh blueberries
Icing sugar and fine shreds of lemon zest, to decorate
Lay the wraps on a flat surface and use a heart- shaped or circular cutter to cut out four shapes from each wrap.
Heat a large non-stick frying pan and add the shapes, a few at a time. Cook for 1-2 minutes on each side until lightly browned and crispy. Remove and cool.
Meanwhile, beat the mascarpone and lemon curd together in a large bowl. Add the lemon zest, lemon juice and mint, stirring well, then add the blueberries and carefully mix them in, without breaking them up.
Spread the mixture thickly onto half the cut out shapes and top with the remainder. Serve, sprinkled with a little icing sugar and decorated with fine shreds of lemon zest.
Plenty for 2!
This recipe was very kindly supplied by Phil Vickery, thanks Phil!
Monday, 5 February 2007
150g (5 oz) butter or margarine
60g (2 oz) light brown sugar
5 tablespoons golden syrup
200g (7 oz) porridge oats
60g (2 oz) chopped dates
100g packet You Are What You Eat Sensational Seed mix
Pre heat the oven to 180 C/ 350 F/ Gas mark 4.
Lightly oil a 23 cm (9 inch) square baking tin.
Put the butter or margarine, sugar and syrup in a heavy-based saucepan and heat together, stirring occasionally, until the butter has melted. Remove from the heat.
Mix in the oats, dates and seed mix until thoroughly combined.
Transfer the mixture into the prepared tin, level the surface and bake in the oven for 20- 25 minutes until golden brown around the edges but still soft in the middle.
Leave in the tin to cool. While still warm, score into 12 pieces with a sharp knife.