These are yummy and full of protein. We had them this morning dusted with cinnamon and topped with some chopped fruit.
1 cup cottage cheese
3 eggs
pinch salt
2 tbsp coconut oil (or butter), melted
1/4 cup wholemeal flour
Blend together the ingredients into a smooth batter. Fry in a large frying pan or on a griddle.
This recipe comes from The Mood Cure by Julia Ross.
Thursday 26 February 2009
Tuesday 24 February 2009
Pancakes!
It's Shrove Tuesday so I have been dusting off my pancake making skills. Usually I make griddle scones instead of pancakes for the kids as for some reason they intimidate me. But this year I seem to have cracked it! I managed to flip them all too. (note - pancakes are best flipped in the air after both sides are cooked. That way they flip easier and if it goes wrong the pancake isn't ruined. But your kids still think you are amazingly talented!)
250g flour (I use wholemeal, but white or a blend makes for lighter pancakes)
2 eggs
600ml buttermilk (or watered down yogurt)
Pinch salt
Lard for frying
Blend the flour with the buttermilk and leave in a warm place overnight. About half an hour (at least) before you want to make the pancakes, add the egg and salt. This is easiest to do in a food processor as you don't want any lumps. The batter should be runny but thick enough to coat the back of a spoon (dip a spoon into the batter, take it out and turning it upside down. Some batter should coat the back of the bowl if it is right). You can always tweak the flour or milk to get the right consistency when the batter is made. Put it to rest in the fridge.
When you are ready, fry up the pancakes! If you need more batter (and I have yet to manage to make enough to satisfy my kids!) then make it up with milk - it works fine even without chilling in the fridge, just not quite as well.
These are really good with savoury as well as sweet fillings. Leftover meat in a white sauce is a favorite with the kids. I love mushrooms and bacon in mine.
250g flour (I use wholemeal, but white or a blend makes for lighter pancakes)
2 eggs
600ml buttermilk (or watered down yogurt)
Pinch salt
Lard for frying
Blend the flour with the buttermilk and leave in a warm place overnight. About half an hour (at least) before you want to make the pancakes, add the egg and salt. This is easiest to do in a food processor as you don't want any lumps. The batter should be runny but thick enough to coat the back of a spoon (dip a spoon into the batter, take it out and turning it upside down. Some batter should coat the back of the bowl if it is right). You can always tweak the flour or milk to get the right consistency when the batter is made. Put it to rest in the fridge.
When you are ready, fry up the pancakes! If you need more batter (and I have yet to manage to make enough to satisfy my kids!) then make it up with milk - it works fine even without chilling in the fridge, just not quite as well.
These are really good with savoury as well as sweet fillings. Leftover meat in a white sauce is a favorite with the kids. I love mushrooms and bacon in mine.
Sunday 22 February 2009
Pasta
I posted a recipe for sourdough pasta, but lately I haven't been using that one. Mostly because I don't have an active sourdough culture at the moment (it is dried and in the freezer). Instead I have just been making an egg pasta and leaving it to rest for longer to help soak the flour.
Serves 3
250g freshly ground wholemeal flour
2 eggs
1 tbsp buttermilk (or yogurt or another acidic liquid)
The easiest way to do this is to bung all the ingredients in a mixer and turn it on! The dough is ready when it is smooth, silky and elastic. If you don't have one or would like to get some arm exercise then put the flour on the counter. Make a well in the centre and break the eggs into it. Add the buttermilk and beat with a fork. With your fingers mix the flour in until it is combined and then knead away.
When your dough is kneaded then wrap it in clingfilm and leave it out on the side to rest. Leave it at least half an hour, a few hours if you can.
Then it is ready to be rolled out as thin as possible and cut in to shapes. If you have a pasta machine it helps but it is by no means necessary. Dust the surface you are rolling on with flour and dust the top of the rolled flour again before cutting out the shapes you want.
Cook as usual in salted, boiling water. It will be done very fast (in a minute or so) so keep checking on it.
Serves 3
250g freshly ground wholemeal flour
2 eggs
1 tbsp buttermilk (or yogurt or another acidic liquid)
The easiest way to do this is to bung all the ingredients in a mixer and turn it on! The dough is ready when it is smooth, silky and elastic. If you don't have one or would like to get some arm exercise then put the flour on the counter. Make a well in the centre and break the eggs into it. Add the buttermilk and beat with a fork. With your fingers mix the flour in until it is combined and then knead away.
When your dough is kneaded then wrap it in clingfilm and leave it out on the side to rest. Leave it at least half an hour, a few hours if you can.
Then it is ready to be rolled out as thin as possible and cut in to shapes. If you have a pasta machine it helps but it is by no means necessary. Dust the surface you are rolling on with flour and dust the top of the rolled flour again before cutting out the shapes you want.
Cook as usual in salted, boiling water. It will be done very fast (in a minute or so) so keep checking on it.
Red lentil spaghetti sauce
1 cup red lentils, soaked 7 hours in water (optional) and rinsed
1 tin chopped tomatoes
1 onion, chopped
2 carrots, peeled and grated or finely chopped
1 tbsp olive oil
1/2 tsp mixed herbs
2 cups stock or water
2 cloves garlic, crushed
Salt and pepper to taste
Saute the onions in the oil until translucent. Add the garlic and fry for a minute or so. Add the remaining ingredients. Cover and simmer for 20 minutes, until the lentils are soft. Serve over spaghetti with cheese.
I tend to puree this to get the veggies past fussy kids, but I also enjoy it left chunky. You can add pretty much any veg you like. This is the basic recipe that I use, and then I add extra veggies depending on what I have around.
1 tin chopped tomatoes
1 onion, chopped
2 carrots, peeled and grated or finely chopped
1 tbsp olive oil
1/2 tsp mixed herbs
2 cups stock or water
2 cloves garlic, crushed
Salt and pepper to taste
Saute the onions in the oil until translucent. Add the garlic and fry for a minute or so. Add the remaining ingredients. Cover and simmer for 20 minutes, until the lentils are soft. Serve over spaghetti with cheese.
I tend to puree this to get the veggies past fussy kids, but I also enjoy it left chunky. You can add pretty much any veg you like. This is the basic recipe that I use, and then I add extra veggies depending on what I have around.
Saturday 21 February 2009
Cheesy bean burgers
These were lovely and a hit with the kids.
2 cups cooked beans (or 1 can)
1 onion, roughly chopped
1/2 cup rolled oats
1 egg
salt and pepper to taste
1 tbsp ketchup
1/2 cup cheese
Place the beans, onion, oats, cheese and egg in a food processor. Blend until chopped and mixed. Add a little ketchup if the mixture seems dry but not too much - you don't want it runny. Add the cheese and briefly process to combine. Leave to rest for a few minutes.
Heat a pan to a medium heat with the cooking fat of your choice (I used ghee). Shape the mixture into burgers with your hands and fry on both sides until golden and crispy.
I think next time I will add another 1/4 cup of Parmesan to the cheese (I used cheddar) to make the taste a little stronger. If you are concerned about soaking grains then you could substitute the oats and egg with a cup of cooked porridge.
2 cups cooked beans (or 1 can)
1 onion, roughly chopped
1/2 cup rolled oats
1 egg
salt and pepper to taste
1 tbsp ketchup
1/2 cup cheese
Place the beans, onion, oats, cheese and egg in a food processor. Blend until chopped and mixed. Add a little ketchup if the mixture seems dry but not too much - you don't want it runny. Add the cheese and briefly process to combine. Leave to rest for a few minutes.
Heat a pan to a medium heat with the cooking fat of your choice (I used ghee). Shape the mixture into burgers with your hands and fry on both sides until golden and crispy.
I think next time I will add another 1/4 cup of Parmesan to the cheese (I used cheddar) to make the taste a little stronger. If you are concerned about soaking grains then you could substitute the oats and egg with a cup of cooked porridge.
Clafoutis
Oh my word this is good! This can be a delicious breakfast or a tasty pudding.
1 cup fruit (anything larger than a berry, sliced)
3 eggs
2-3 tbsp sugar of your choice (I used raw cane sugar)
1/2 cup flour
1 cup cream, coconut milk, milk, water or a mixture
1/2 tsp vanilla extract
1/4 tsp salt
Preheat oven to 375oF (gas mark 5). Oil a 9" oven proof dish and scatter the fruit over the bottom in a single layer.
Whisk together the eggs and sugar. When they are well combined then start to whisk in the flour, a little at a time. Make sure there are no lumps! When all the flour is well combined then whisk in the remaining ingredients. This should form a thin batter. Pour the batter over the fruit and bake in the oven for about half an hour. The edges should be puffy and browned and the centre just set. Eat fast before the kids wolf the lot! If it should get a chance to cool it is also delicious at room temperature.
Technically if you use a fruit other than cherries this is a 'flaugnarde' rather than a clafoutis. I made mine with cherries, strawberries and blueberries. Banana and strawberry has been requested for next time and I can imagine that apple is totally delicious.
1 cup fruit (anything larger than a berry, sliced)
3 eggs
2-3 tbsp sugar of your choice (I used raw cane sugar)
1/2 cup flour
1 cup cream, coconut milk, milk, water or a mixture
1/2 tsp vanilla extract
1/4 tsp salt
Preheat oven to 375oF (gas mark 5). Oil a 9" oven proof dish and scatter the fruit over the bottom in a single layer.
Whisk together the eggs and sugar. When they are well combined then start to whisk in the flour, a little at a time. Make sure there are no lumps! When all the flour is well combined then whisk in the remaining ingredients. This should form a thin batter. Pour the batter over the fruit and bake in the oven for about half an hour. The edges should be puffy and browned and the centre just set. Eat fast before the kids wolf the lot! If it should get a chance to cool it is also delicious at room temperature.
Technically if you use a fruit other than cherries this is a 'flaugnarde' rather than a clafoutis. I made mine with cherries, strawberries and blueberries. Banana and strawberry has been requested for next time and I can imagine that apple is totally delicious.
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