February 23, 2012 § Leave a comment
A bit late for pancake Tuesday.
But here go my pancakes anyway!
I don’t have my own recipe for pancakes (yet) so I made this apple and cranberry pancakes from BBC Good Food (I’m a big fan!)
I didn’t have buttermilk at home but there’s an easy way to make it: mix 240 ml of full fat milk and 1 tablespoon of white vinegar, don’t stir it, and it will be ready after 10 minutes. I’ve tried it in different recipes and it works!
And this is another way that I haven’t tried yet: mix 1/4 cup (60 ml.) of full fat milk and 3/4 of a cup (180 ml.) of natural yoghurt.
February 13, 2012 § Leave a comment
Carrot is a great source of vitamin A, carotene and potassium.
And now that potato and turnip are in season, what would be better than make a warm soup with them all?
SERVES: 3- 4
READY IN: 45 minutes
- 1 T. of olive oil
- 1 onion
- 1 potato
- 1 t. of group coriander
- 250 g. carrots
- 100 g. turnip
- 1 l. vegetable stock
- 1 knife
- 1 chopping board
- 1 big pan
- 1 blender or food processor
- Heat a tablespoon of olive oil in the saucepan.
- Chop the onion and peel and chop the potato.
- Fry the onion for 5 minutes or until soft.
- Add potato and a teaspoon of coriander.
- Fry for 1 minute or 2.
- Add the stock.
- Chop the carrots and turnip in big chunks and add to the saucepan.
- Bring to the boil and then reduce the heat.
- Cover and cook for 20 minutes until the vegetables are tender.
- Then use the food processor or blender to whiz until smooth.
- Reheat in the pan, taste and season with salt and black pepper if necessary.
February 2, 2012 § Leave a comment
It’s a very popular spice in Indian dishes – main ingredient in curry – and it’s said to be effective to improve an upset stomach.
Be careful storing and using it because it can easily stain surfaces, utensils and clothes (personal experience! – Hope this works)
READY IN: 30 minutes
- 25 g. butter
- 2 onions
- 2 garlic cloves
- 1/2 cinnamon stick
- 1 t. turmeric
- 2 cloves
- 200 g. basmati rice
- 400 ml. vegetable stock
- 2 T. flaked almonds
- 2 frying pans
- 1 chopping board
- 1 knife
- kitchen scales
- measuring jug
- measuring spoons
- Chop 1 of the onions and the 2 garlic cloves.
- Melt the butter in a frying pan at low heat. Then add the onion and garlic cloves.
- When soft (but not brown) add 1/2 cinnamon stick, the teaspoon of turmeric and the 2 cloves.
- Cook for a minute and add the 200 g. of basmati rice.
- Stir until well coated and pour the vegetable stock.
- Cover and simmer for 10 minutes or until the rice is tender and the stock has been absorbed.
- In the meantime heat another frying pan and fry the 2 tablespoons of flaked almonds until golden.
- Chop the other onion.
- When the almonds are golden put them in a bowl and use that pan to crisp the chopped onion.
- Serve the rice and scatter the crisp onion and flaked almonds over.
Note: You can eat this recipe with one or two fried chicken breasts.
– Adapted from this recipe from BBC Good Food –