Month: March 2016

Cheese savouries

Cheese savouries

Both our kids have reached food-related milestones in the last few weeks. Which in a house full of foodies is cause for much excitement. My eldest is starting a new class at child care and is now required to take a lunch-box, and my youngest has started […]

Chicken saltimbocca

Chicken saltimbocca

This is one of my all time favourite Italian dishes. I believe saltimbocca translates to ‘jump in the mouth’, and boy does it! Succulent meat seasoned with fresh sage leaves and wrapped in prosciutto, then quickly pan-fried before being served lovingly bathed in a sauce made […]

Pancakes

Pancakes

As life gets busier for everyone in our household, it becomes harder to find time to connect as a family. We try to eat dinner together at the table every night but after long days at work and other various activities our evenings can be nothing short of chaotic. Our solution has been to dedicate at least one weekend morning to a family breakfast where we take a little more time than just throwing some cornflakes in a bowl.

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We have a number of favourite eats and I’ll share them all with you over time, but this recent addition of savoury pancakes has been a real winner.

Born of a craving for something savoury but there were only three rashers of bacon in the house, combined with a late night Pinterest session where I stumbled upon a recipe for savoury waffles that had me drooling, these pancakes were a big hit.

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We regularly have these divine blueberry gingerbread pancakes from Chelsea Sugar NZ and the batter turns out perfectly light and fluffy every time, so I adapted this recipe to suit the savoury ingredients. Served with the teeniest drizzle of maple syrup (because its pancakes, you have to have a little maple!) and either a poached or fried egg on top with the yolk oozing seductively down over the stack, these pancakes are superb.

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While we haven’t strayed much from the flavours combinations in this recipe I think they would, like so many other baking recipes, be just as delicious with any number of ingredients. As long as you have a really good base recipe, similar to my scone and muffin recipes featured earlier, then you can be as creative or as simple as you like with how you flavour them. Thats the brilliance of baking – its really only limited by your imagination. Or your cravings 🙂

Yum

Pancakes

Prep time: 

Cook time: 

Total time: 

Serves: 12 large pancakes

Ingredients
  • 2 cups plain flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 1 cup buttermilk
  • 3 eggs
  • 2 tbsp melted butter

    For savoury pancakes:
  • 3 rashers streaky bacon
  • ¼ brown onion
  • 8-12 sundried tomatoes
  • 100g feta (optional)
  • a handful of chives or garlic chives
  • a few sprigs of fresh parsley
  • ¼ tsp salt
  • freshly ground black pepper
  • eggs to serve
  • maple syrup to serve
  • oil and butter for cooking the pancakes
Instructions
  1. Cook the bacon in a frypan over a medium heat until just cooked. Allow to cool slightly then roughly chop. Finely dice the onion and sundried tomatoes. Cut the feta into small cubes and finely chop the herbs. Set aside.
  2. Put the flour, baking powder and sugar into a bowl and stir it with a whisk to remove any lumps.
  3. Pour in the buttermilk and break in the eggs. Bring the ingredients together with a whisk until you have a smooth batter, then stir in the melted butter.
  4. Stir through the savoury flavourings. Add the salt and grind on some pepper to taste.
  5. Heat a large fry pan over a medium heat. Drizzle in a small amount of oil and a ½ tsp of butter. Once the butter is melted put large spoonfuls of pancake batter into the pan and shape into rough circles. Cook gently until you start to see small bubbles appearing in the centre of each pancake. Turn over gently and cook on the other side until lightly golden.
  6. Set aside to keep warm and cook the rest of the pancakes, adding a little more oil and butter to the pan as necessary.
  7. Once all the pancakes are cooked, add another dash of oil and cook the eggs to your liking.
  8. To serve, pile the pancakes on to serving plates, drizzle with just a little maple syrup and top with a fried egg. Sprinkle a little salt and freshly ground pepper and enjoy.
Notes
To make plain sweet pancakes increase the sugar in the base recipe to ¾ cup.

To make fruit pancakes increase the sugar in the base recipe to ½ cup stir through 1 cup of your chosen fruit - some delicious options include blueberries, sliced strawberries, sliced banana, or sliced peach.

If you don't have buttermilk, you can make your own or substitute it. I found a recipe on how to make your own buttermilk and some handy suggestions on www.thekitchn.com

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Sushi bowls

Sushi bowls

Sushi bowls are all over the internet these days. And why not?  These beautiful meals of bowls packed full of the freshest ingredients are so simple and so delicious. I love the concept. They’re a great way to make something sensational out of very little – […]

Lavash

Lavash

Today kept trying to be one of ‘those’ days. There was nothing really all that bad about it, just a series of distractions and frustrations. First I was all set to make this recipe when I realised we didn’t have any fennel seeds in the pantry, which […]

Curried Chicken Noodle Soup

Curried Chicken Noodle Soup

Soup makes me happy. Noodle soup makes me a little bit giddy. And creamy curried chicken noodle soup makes me downright delirious. It was wet outside and there was just the slightest hint of what winter has in store for us so we needed something rich and velvety to take our minds off long, cold, dreary days. This soup worked a treat.

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This soup is having a bit of an identity crisis. Its a not quite Thai, not quite Indian cheeky little dish with the odd Chinese ingredient thrown in for good measure. To start with I use a mild Indian curry powder that contains tumeric, coriander, mustard, cumin, ginger, black pepper, fenugreek, chilli, cloves and cinnamon. Then I cram the soup full of fresh Chinese egg noodles, add a vegetable hit with bok choy, and balance the seasoning with Thai fish sauce and soft brown sugar or palm sugar.

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It may all sound a little confused yet somehow this eclectic combination of ingredients works. This really is a gorgeous dish. So delicious and rich with curry and coconut milk, and packed so full of noodles its almost a pasta dish, this wonderful soup will warm you from the inside-out.

Yum

Curried Chicken Noodle Soup
Ingredients
  • 2 tbsp peanut oil
  • 1 brown onion
  • 3 cloves garlic
  • 2 tbsp fresh ginger
  • 1 red chilli
  • freshly ground black pepper
  • 2 tbsp mild Indian curry powder
  • 2 cups chicken stock
  • ½ cup water
  • 2 chicken breasts, skin removed
  • 750-800ml coconut milk (2 cans)
  • half a head of broccoli
  • a handful of green beans
  • 2 bok choy
  • 400g fresh thin egg noodles
  • 1 tbsp soft brown sugar
  • 1 tsp fish sauce
  • 12 fresh basil leaves
Instructions
  1. Heat a large saucepan or stock pot over a low heat and add the peanut oil. Finely dice the onion and cook it in the pot for 8-10 minutes until very soft and translucent but not browned.
  2. While the onion is cooking, finely chop the garlic, ginger and chilli. Note, you can use the fine side of a grater or a microplane for the garlic and ginger for an extra fine texture if you prefer.
  3. Add the garlic, ginger and chilli to the pot and stir for another minute. Add the curry powder and grind on some black pepper to taste. Cook, stirring constantly, for 2 minutes.
  4. Pour in the chicken stock and water and turn up the heat to bring the soup to a gentle boil.
  5. Add the chicken breast, reduce the heat again and let the soup simmer for 15 minutes. Turn the chicken breasts every 5 minutes.
  6. Pour in the coconut milk and continue to simmer for another 5 minutes. Remove the chicken breasts and set aside.
  7. Cut the broccoli into small florets, top and tail the beans. Add the vegetables to the soup and continue to simmer for another 5 minutes or until the vegetables are tender. Slice the bok choy into thin strips and add to the soup. Break the noodles apart with your fingers and add these to the soup. Note: if you can't find fresh noodles, by all means use dried, just cook them according to the packet instructions before adding to the soup.
  8. Stir in the soft brown sugar and fish sauce. Heat through for 3-4 minutes.
  9. To serve, roughly tear the basil leaves and slice the chicken breasts. Set aside a few basil leaves to use as garnish and stir the rest through the soup. Divide the soup between serving bowls and top with the sliced chicken and a sprinkle of basil leaves.

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Katsu Chicken

Katsu Chicken

Crispy coated chicken doused with tonkatsu sauce and mayonnaise. What more can I say!

Arabian Lamb and Rice

Arabian Lamb and Rice

I’m trying to form a new relationship with my slow cooker. One that involves me actually using it more than once or twice a year. I’m convinced the slow cooker is going to become my best friend once I’m back at work and we get only […]