Category Archives: Breakfast/Brunch

Pancakes for Shrove Tuesday or Pancake Day

So tomorrow is Shrove Tuesday and the kids have placed their order for pancakes. For breakfast they want the thick, spongy Scotch pancakes with bacon and maple syrup and after school they want these thin pancakes (which I call crêpes) with Nutella.  I’m not sure they fully understand the meaning of Pancake Day and that Lent follows soon after.  I wonder how long they would last if they had to give up something important for the next six weeks?  I might just test them out for fun.

These pancakes are so quick and easy and yes I know it’s easy to buy the mixture from the supermarkets but ‘made from scratch’ tastes so much better and the kids love getting involved.  I haven’t had one stuck to my ceiling yet and that’s not from lack of trying by the kids.

Enjoy with lemon, sugar and cinnamon, Nutella, caramel sauce, fresh fruit and cream – basically anything you want really.

Just enjoy!

Classic Pancakes  

Pancakes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 pancakes

Pancakes

Ingredients

  • 175g plain flour
  • 20g caster sugar
  • pinch of salt
  • 2 large eggs
  • 400 ml milk

Instructions

  1. Sift the flour, sugar and salt into a mixing bowl.
  2. Add the two eggs to the dry mixture and beat well with a balloon whisk.
  3. Add the milk and combine well with the whisk.
  4. Leave the mixture to rest in the refrigerator for 30 minutes.
  5. Heat a 20cm non-stick pan until hot and pour just enough mixture to thinly coat the bottom of the pan.
  6. After about 1 - 2 minutes the edge of the pancake will be nice and crispy and the bottom of the pancake nicely browned.
  7. Flip the pancake and cook for another 1 - 2 minutes on the other side.
  8. Serve warm with fresh lemon juice and sugar and cinnamon.
http://mygoldenpear.com/2016/02/08/pancake/

 

Spring border

A Proper Pickle and Pastrami Sandwich

The other day, my hubby and I were reminiscing about our earlier days in South Africa and in particular about all the lovely food that we had available.  At one point he almost started drooling when he started to tell me about a little place in Joburg called Wachenheimers.  This, according to him was where you got the best hot beef on rye sandwiches – ever!  He even had me Google the restaurant to see if it was still open.
Pastrami and Pickle Sandwich 2
The pictures on Google were definitely tempting so I thought I would have a go at making my own hot beef sandwich and I have to say the results were delicious.  Why oh why is Pastrami not used more in this country – it is so tasty? To top it all I tried one of  the new pickles from English Provender.  They have brought out a range of four Proper Pickles – Traditional Proper Pickle (Chunky); Traditional Proper Pickle (Finely Chopped); Pickled Onion Proper Pickle or Beetroot Proper Pickle which are available from Waitrose or Asda.  Normally I’m wary of buying pickles because I don’t like big chunks of vegetables but when I saw the finely chopped pickle I was sold.
Pastrami and Pickle Sandwich 1
As you can see in the  picture above the different root vegetables have been very finely chopped and are encased in the most delicious and tangy blend of spices to make a wonderful accompaniment to any sandwich.

Kale chips

Another first for me were the kale chips.  I’ve seen them in so many of the latest cook books and magazines but just never got round to trying them until now.  Let’s just say I have them with everything now.  Baked until crispy and tossed with a pinch of rock salt – you can’t stop eating them.

I would highly recommend giving this tasty sandwich a go.  There is nothing complicated about it – just a combination of great tasting ingredients.  Warning – make plenty and don’t be shy with the filling.

A Proper Pickle and Pastrami Sandwich

Prep Time: 15 minutes

Total Time: 15 minutes

A Proper Pickle and Pastrami Sandwich

Ingredients

  • Kale, chopped with all tough pieces removed
  • Olive oil
  • Rock Salt
  • Sour Dough bread, sliced
  • Butter
  • Pastrami, sliced
  • English Provender Finely Chopped Pickle

Instructions

  1. Preheat oven to 200° (400°F).
  2. Drizzle the kale with olive oil and use your hands to toss until the kale is fully covered in oil.
  3. Place the kale on a baking tray making sure it is not overcrowded.
  4. Bake in the oven until the leaves are nice and crispy - about 8 minutes.
  5. Remove from oven and toss with a pinch of rock salt.
  6. Turn your oven off. Place pastrami slices into the oven to warm up. You want it just warm not hot.
  7. Set to one side.
  8. Place a knob of butter in a frying pan and heat until melted.
  9. Place the slices of sour dough bread into the pan and press down lightly until you have some nice colour and crispy edges. You don't want to toast the bread just give it a bit of extra flavour and crunch.
  10. Remove from pan and set on serving platter.
  11. Layer the warm pastrami on the untoasted sides of the bread.
  12. Spoon a generous amount of Proper Pickle on your sandwich.
  13. Add the kale chips to your sandwich or serve as a side dish.
  14. Top with another slice of bread.
  15. Eat and enjoy.
  16. Repeat process because one is simply not enough!
http://mygoldenpear.com/2015/11/30/proper-pickle-pastrami-sandwich/

Pastrami and Pickle Sandwich

This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100

Enjoy!

Chocolate Granola

I love granola but very rarely buy it. For one it is so expensive and secondly I eat too much if it is in the house.  Making your own granola is quick, easy and allows you to control what goes into it and how much you make. The base ingredients for any granola are healthy – oats are full of protein and minerals and have a long list of benefits, seeds are a rich source of the essential Omega-3 fatty acids and nuts are rich in antioxidant vitamins.  So what’s the downside?  Well, all that lovely sweet crunchy yumminess comes from the added sugars and oil which are needed to bring it all together.  That’s where making your own is better as you can play around with different sweeteners –  honey, stevia, maple syrup are all better than refined sugar.  Try different oils too – a popular choice is coconut oil which I do like but it is very expensive.  Add in different nuts and seeds, dried fruit, even chocolate for a very special treat – the variations are endless.  If eaten in moderation then granola has more health benefits than downsides.  The key word here is moderation – I made this chocolate granola last weekend with the intention of taking photographs for my blog but it was polished off by all four of us snacking on it throughout the day.  This weekend’s batch has been photographed and stored away out of sight until tomorrow’s breakfast 🙂

Enjoy!
Chocolate Granola

Chocolate Granola

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 - 6 portions

Chocolate Granola

Ingredients

  • 50g brown sugar
  • 4 tblsp water
  • 2 tblsp vegetable oil
  • 2 tblsp honey
  • 50g milk chocolate
  • 200g oats
  • 25g desiccated coconut
  • 30g cocoa powder
  • 100g sunflower seeds
  • 50g brazil nuts, chopped

Instructions

  1. Preheat the oven to 180°C, 350°F, Gas Mark 4 and line a baking tray with baking parchment.
  2. Place the sugar, water, oil, honey and milk chocolate in a pan and heat gently until the chocolate has melted and the mixture is well combined.
  3. In a large bowl, combine the oats, coconut, cocoa powder, seeds and nuts.
  4. Add the melted chocolate mixture to the dry ingredients and mix thoroughly.
  5. Spread the mixture on to the baking tray.
  6. Bake for about 25 minutes, and using a spatula, turn the granola every 10 minutes or so. Watch carefully as it does tend to brown quickly especially around the edges.
  7. Remove from the oven and press down firmly whilst still in the baking tray. Cool completely.
  8. Once cool, break into chunks and store in an air tight container.
http://mygoldenpear.com/2014/03/15/chocolate-granola/

Chocolate Granola 1
This month’s theme for We Should Cocoa is all about chocolate and coconut and is hosted by I’d Much Rather Bake Than …
We_Should_Cocoa_V3I’m also linking up for the first time to Honest Mum’s Tasty Tuesday link up
9VwhltV
and to a Mummy Too’s Recipe of the week
recipe-of-the-week

Smoked Mackerel Pate

Ok, so I’m not going to tell you my exact age but I will admit that I’m at an age where I have to start thinking about the health of my bones and joints. Yup, the old joints are stiffening up on me 🙁   It is well documented that oily fish helps to reduce swollen joints, pain and stiffness so I try to eat at least two portions a week.  One of my favourite lunch snacks is this smoked mackerel pate.  It takes a few minutes to put together and keeps well in the fridge for a good few days.  Served with toast, crackers or oatcakes it makes a delicious snack packed full of healthy omega-3 fatty acids.

One problem though – it is hard to stop eating it.  Enjoy!

Smoked Mackerel Pate 1

Smoked Mackerel Pate

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 small portions

Smoked Mackerel Pate

Ingredients

  • 4 medium smoked mackerel fillets (200g)
  • 150g cream cheese
  • finely grated zest and juice of ½ lemon
  • 1 tblsp horseradish cream

Instructions

  1. Remove the skin and any bones from the cooked mackerel.
  2. Add all the ingredients to a food processor or mini blender and whizz together until smooth.
  3. Cover and refrigerate until required.
  4. Serve with hot toast and wedges of lemon.
http://mygoldenpear.com/2014/03/11/smoked-mackerel-pate/

I’m linking up to A Mummy Too’s Recipe of the Week
recipe-of-the-week

‘Light at Heart’ Pancakes with Blueberry Sauce

As a family we do not use large quantities of refined sugar. The only time I ever use it is in my baking and that is usually for a treat rather than the norm. Over the years I have tried several artificial sweeteners in my baking but have never been converted and always revert back to the normal household brands of sugar. While I was out shopping last week I came across a new product by Tate & Lyle called Light at Heart. This is a combination of Brown Sugar and a Stevia Blend and has 50% less calories. I shook the container and could tell that the sugar was granulated (I hate the powdery substance of artificial sweeteners) so in the trolley it went.

Since buying the product I have done a bit of research into Stevia and I think it would be fair to say that there is a divided camp when it comes to the safety of consuming Stevia products. The plant has been used for centuries in South America as a natural sweetener, it has almost zero calories and studies have shown that it significantly inhibits the development of dental plaque. On the flip side it has negligible nutritive benefits (but then neither does refined sugar) and there is this small camp who maintains that more research needs to be done before allowing Stevia to be used in food products. For me the positives outweighed the negatives and I know we will not be consuming large quantities so I was keen to try it out.

I decided to try it out on something simple first so went for these easy pancakes with a blueberry sauce. Now what I didn’t notice on the packaging was something it said on the back “as it’s twice as sweet, only use half as much.” My blueberry sauce was very, very sweet so I would definitely have been able to use half the quantity. By the time I made the pancakes I was a bit wiser and only used half my usual quantity of sugar and this time the taste was perfect. More to the point – there was no artificial taste normally associated with low calorie sugars/sweeteners.

The next step now is to try baking one of my tried and tested cakes to see how it compares. I will let you know how I get on.

Pancakes with Blueberry Sauce

Pancakes with Blueberry Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 medium pancakes

Pancakes with Blueberry Sauce

Ingredients

  • Juice and zest from 1 large orange
  • 70g sugar or 35g Light at Heart sugar
  • 125 ml water
  • 2 tsps cornflour mixed with a small quantity of water to form a paste
  • 350 g fresh blueberries
  • For the pancakes:
  • 115 g self raising flour
  • 1 tsp baking powder
  • 30 g butter
  • 60 g sugar or 30 g Light at Heart sugar
  • 1 egg, lightly beaten
  • 100 - 150ml milk

Instructions

    To make the blueberry sauce:
  1. Add the orange juice, zest, 70g (35g) sugar and water to a pan and heat until simmering.
  2. Stir in the cornflour paste and continue to stir until mixture thickens slightly.
  3. Add the blueberries and stir gently to combine.
  4. Leave to simmer for approximately 5 minutes. The blueberries should still be whole.
  5. Remove from heat and leave to one side.
  6. To make the pancakes:
  7. Sift the flour and baking powder into a mixing bowl.
  8. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  9. Add the sugar.
  10. Add the egg and stir lightly to mix.
  11. Add enough milk at this stage to make a thick pouring batter.
  12. Lightly grease a heavy bottomed frying pan with butter.
  13. Using a tablespoon, pour a spoonful of the mixture into your heated pan.
  14. When the surface of the pancake begins to bubble turn it over to cook on the second side.
  15. Serve with natural yoghurt (or a dollop of cream) and blueberry sauce.

Notes

Excess sauce may be stored in the freezer for future use.

http://mygoldenpear.com/2013/01/31/light-at-heart-pancakes-with-blueberry-sauce/

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