Fish Pie with Bacon

Ingredients
• 2 medium leeks, sliced
• 200g potatoes, peeled and cut into 1cm cubes
• 6 rashers streaky bacon, chopped
• 400g undyed skin-on smoked haddock fillets
• small bunch parsley, finely chopped
• 200g small cooked prawns
• 200g ready-made shortcrust pastry
• 1 organic, free-range egg, beaten
• 1tbsp olive oil
• 600ml whole milk
• 1 bay leaf
• 25g butter
• 2tbsp plain flour
• 198g tin sweetcorn, drained and rinsed
For a healthier alternative, you can swap whole milk for semi-skimmed and top with mash instead of pastry.
Method
1. Heat oven to mark 6/200°C. Heat the oil in a large pan and add leeks and potatoes. Cook for 10 mins, add bacon and cook for 5 mins more. Remove and set aside. Put haddock in the pan, add milk and bay leaf, bring to the boil and simmer for 3-4 mins. Strain the milk into a jug, flake the fish and set aside.
2. Melt the butter, add the flour and stir to make a roux for 1 min. Gradually stir in the milk until smooth, cook for 2-3 mins. Remove from the heat and stir in the, parsley and sweetcorn.
3. Put haddock in an ovenproof dish, add prawns, leek mix and sauce. Roll pastry to cover dish and cut holes in the middle. Brush with egg and bake for 20-30 mins.

Chicken and Prawn Paella

Ingredients
• 30ml (2tbsp) olive oil
• 175g (6oz) chorizo sausage, sliced
• 450g (1lb) chicken fillets, cut into chunks
• 1 onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 red pepper, deseeded and diced
• 225g (8oz) paella rice
• Few strands saffron
• 900ml (1¾ pt) chicken stock
• 100g (4oz) green beans, halved
• 225g (8oz) cooked tiger prawns
• 5ml (1tsp) ground paprika
Serve with lemon wedges and crusty bread for a delicious filling supper.
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Method
1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 mins. Remove and set aside. Add the chicken to the pan and fry over a high heat until browned all over. Remove and set aside with the chorizo.
2. Fry the onion and garlic in the hot oil for 4-5 mins until softened, then add the pepper and rice. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
3. Return the chicken to the pan and add beans. Season with salt and freshly ground black pepper. Cook for 10 mins, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.
4. Add the fried chorizo and tiger prawns to the pan and stir in gently. Cook for 4-5 mins until both are heated through. Serve on warmed plates and sprinkle with paprika.

Brandy Snaps

Ingredients
100g butter
100g castor sugar * - see recipe in post below
60 ml golden syrup
5 ml brandy
100g cake flour
5 ml ground ginger

Method
Preheat oven to 180 degrees C.
Line two baking sheets with baking paper and set aside.

Place the butter, castor sugar, golden syrup and brandy in a saucepan and heat over low heat until the sugar has dissolved, but don’t let it boil.

Stir in the flour and ginger and mix until smooth.
Remove the saucepan from the heat and set aside until the dough is cool enough to handle.

Press a little dough out into a round on the prepared baking sheet. Use just a little at a time, because the dough spreads during baking – and position the rounds far apart so that they do not flow into one another.

Do not press the dough out too thickly either, because it will spread out much more and also take longer to bake.

Bake for about 8 to 9 minutes or until golden brown.

Remember to keep your eye on the oven at all times, as the rounds could easily burn.

Remove from the oven and allow to cool slightly.

Use a spatula to lift the rounds and, working fast, wrap each one around the handle of a wooden spoon, or something similar.

Set aside until cooled and set.

3-Ingredient Flourless Chocolate Cake

Ingredients
8 large eggs - cold
500g dark, semisweet or bittersweet chocolate - coarsely chopped
250g butter - cut into 16 pieces

Icing sugar and/or berries - optional

Method
Preheat oven to 165 degrees C.
Adjust an oven rack to the lower-middle position.
Line the bottom of an 20 cm springform pan with parchment paper or waxed paper and grease the sides of the pan.
(Be sure to grease the sides really well!)
Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that's larger than the springform.
Bring a kettle or pot of water to boil.

In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles.
This usually takes about 5 minutes.

Meanwhile, melt the chocolate and butter together.
You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth).
Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth).

Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.

Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.

Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula.

Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan.

Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, 22-25 minutes.

Remove the springform pan from the water bath and set on a wire rack; cool to room temperature.

Cover and refrigerate until cool.
(The cake can be refrigerated for up to 4 days.)

About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter.

If desired, lightly dust the cake with icingd sugar and top with berries.

To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Smoked Haddock, Sweetcorn and Sweet Patato Chowder

Ingredients
• 1tbsp olive oil
• 1 onion, peeled and chopped
• 650ml milk
• 200ml vegetable stock
• 3 medium sweet potatoes, peeled and cubed
• 200g smoked haddock fillets, skinned
• 195g canned sweetcorn
• 2tbsp chopped fresh parsley
Make this dish even more frugal by using frozen smoked haddock, which is much cheaper - you just need to defrost it first
Method
1. Heat the oil in a large pan. Add the onion and cook gently for 5 mins until softened. Pour in the milk and vegetable stock, then add the cubed potato and bring to the boil. Reduce the heat and simmer for about 5 mins until the potato is tender.
2.  Next, add the smoked haddock fillets and sweetcorn. Simmer for about 5-6 mins until the fish is just tender, then gently stir to break up the smoked haddock. Season well and sprinkle with parsley to serve.

Strawberry Pineapple Smoothie

Ingredients
•  1 cup frozen strawberries
•  3/4 cup milk
•  3/4 cup pineapple juice
•  1/2 cup vanilla yogurt
•  2 tablespoons white sugar
•  6 ice cubes
•  1 teaspoon wheat germ (optional)
•  Add all ingredients to list

Directions
1. Blend the strawberries, milk, pineapple juice, vanilla yogurt, sugar, ice, and wheat germ in a blender until smooth. You may need to scrape down the sides of the blender a couple of times. Pour into glasses and serve immediately.

Hidden Bunny Loaf Recipe

Ingredients
For the chocolate loaf
• 125g butter, softened
• 125g golden caster sugar
• 2 large eggs
• 1tsp vanilla extrac
• t 100g self-raising flour
• 40g cocoa
• 1-2tbsp milk
For the vanilla loaf
• 175g butter, softened
• 175g golden caster sugar
• 3 large eggs
• 2tsp vanilla extract
• 125g self-raising flour
• 1-2tbsp milk
For the decoration
• 3tbsp icing sugar
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Method
1. Heat the oven to 180C, gas 4. Grease and line a 2lb loaf tin with baking paper.
2. Cream together the butter and sugar until light. Add the eggs and vanilla, then fold through the flour and cocoa. Loosen with milk if needed.
3. Spoon into the tin and bake for 45-50 mins until the sponge is springy to the touch. Allow to cool on a wire rack. Once cooled, slice the cake into 6 and stamp out a rabbit shape from each.
4. Grease and line the tin and make the batter for the vanilla loaf in the same way.
5. Spread a third of the batter onto the base and sides of the cake tin. Line the chocolate rabbits along the base of the tin and spread over the vanilla mixture, making sure to get it all around the rabbits.
6. Bake for a further 45-50 mins, until a skewer comes out clean. Transfer to a wire rack and leave the cake to cool completely. Dust the top with icing sugar and serve.

Tortilla Stars

Ingredients
8 burrito-size flour tortillas (eight-inch)
59.14 ml butter, melted
177.44 ml grated parmesan cheese
1 large egg white, lightly beaten

Topping

fennel or caraway seeds or poppy seeds or sesame seeds or lemon-pepper seasoning or paprika or curry powder

DIRECTIONS

Place oven rack in middle position. Heat to 400°F Coat baking sheet(s) with non-stick cooking spray. Have ready 3 inch and 2 inch star cookie cutters.
Working with 1 tortilla at a time, brush one side with butter; sprinkle with cheese. Gently press to adhere. Turn tortilla over, brush with egg white and sprinkle with 2 to 2 1/2 teaspoons of a topping.
Cut 3 inch stars from edge of tortilla, 2 inch stars from center (bake scraps for snacks). Place cheese side down on baking sheet(s).
Bake on middle oven rack 6 to 8 minutes until light golden and crisp.
Remove to wire rack to cool.

Bee's Gluten & Dairy-Free Avocado & Chocolate Cookies

Makes six large cookies

1 ripe avocado (when it’s skinned and de-seeded we need around 100g)
1 large free-range egg
1 tsp vanilla extract
½ tsp xanthan gum (optional – without this, your cookie will be crumblier)
1 tsp baking soda
150g light brown soft sugar (or caster sugar)
50g cocoa powder
pinch of salt
50g gluten-free flour (any combination of the following flours will work – standard gluten-free flour, rice flour, gram flour, quinoa flour)
100g roughly-chopped dark chocolate (over 70% cocoa solids should always be dairy free, but check the packet)
Method

Preheat your oven to 180°C/350°F/gas 4 and line a baking tray/sheet with parchment paper. Scoop your avocado into a large bowl and mash thoroughly until it’s a smooth green goo. Once smooth, add the rest of the ingredients into the bowl and beat using good old muscle power with a wooden spoon, until a nice shiny consistent wet mix forms. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes – it’s literally like eating raw cabbage, but after baking, all of the vegetable taste is gone – thank goodness!

Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking. Using two metal spoons, dollop evenly sized round-shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. If you prefer a thicker, fudgier cookie, pile the mix high and bake for the full time, and if you like a thinner chewier cookie then spread them out more and bake for less. Press a couple of chocolate chunks into the top, then bake for around 12-15 minutes – they will still be slightly soft to the touch, but do firm up once allowed to cool.

Enjoy – if you refrigerate them overnight, they’ll turn even more gooey.

Fish Burger Wraps

Ingredients
• 4 frozen coley or other white fish portions, just thawed
• 2tbsps plain flour
• 1 medium egg
• 45-60g fresh breadcrumbs
• Zest and juice of ½ a lemon
• 2tbsps sunflower oil
• 4 flour tortillas
• 8tsps tartare sauce
• 1 Little Gem lettuce
• 4 dill pickles
Allow about 2 hours at room temperature to thaw the fish.
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Method
1. Pat the fish dry with kitchen paper. Put the flour on a plate, beat the egg in a bowl, then mix the crumbs with the lemon zest and seasoning in another bowl.
2. Coat the fish portions in the flour, dip in the egg then coat in the crumbs. Pat them on well.
3. Heat the oil in a large frying pan. Add the fish and cook over a medium heat for about 5 mins on each side, until golden, then stand them up in the pan to brown the edges.
4. Warm the tortillas in the microwave or oven, then spread each one with 2 tsps tartare sauce. Pull apart the Little Gem leaves and add 2 to each tortilla. Slice the dill pickles lengthways into 4, lay on top of the lettuce leaves, then top each with a fish burger. Squeeze lemon juice over. Bring in the sides, then fold up the bottom of the tortilla. Serve in napkins.

Vegetable Tartlets

Ingredients

1 x 500g block of ready-made puff pastry
plain flour , for dusting
4 teaspoons pesto
1 handful of mixed, ripe cherry tomatoes
8 asparagus spears
4 baby courgettes
2-3 jarred roasted peppers
½ a bunch of fresh basil
olive oil
8 black olives, optional
1 x 100g ball mozzarella
20g Parmesan cheese, optional

Method

Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.

Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.

Place the pastry squares on a baking tray, leaving a space between each.

Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.

Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.

Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.

Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.

Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).

Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).

Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.

Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.

Crispy Layered Thyme Potatoes

Ingredients
2kg white potatoes
140g butter
small pack thyme
sea salt

Method
Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you’ve used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. .

Cucumber, Onion, and Tomato Salad

🍅😍🍅😍🍅😍

3 Tomatoes, 3 cucumbers, 1 onion, 1/2 cup apple cider vinegar, 1 teaspoon of cracked pepper, 2 table spoons of sugar (TOTALLY YOUR CHOICE... Me, I say without), 2 teaspoons of salt, ( I would cut down on the salt too )1 cup of water, 1/4 cup of olive oil, mix well...thats it.
Let it chill for 1-2 hours... That simple...

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Fully Loaded Baked Potato Salad

8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!

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Roasted Veggie Quiche

Ingredients
1 can (420g) condensed cream of mushroom soup
1 prepared quiche crust
¼ cup milk
4 eggs
¾ cup cheddar cheese, shredded
1 tablespoon olive oil
1 zucchini, sliced
1 tomato, chopped
½ yellow bell pepper, chopped
2 sprigs rosemary
1 teaspoon Italian seasoning
salt
pepper

Method
Preheat the oven to 350F.
Add the veggies to a baking dish and sprinkle with oil, Italian seasoning, salt and pepper and roast for 30 minutes. Remove from heat and with a slotted spoon, remove the veggies from the dish and onto a paper towel lined plate. In a medium bowl, mix together the milk, eggs, cheese and soup. Stir well and pour into the prepared crust. Bake for 10 minutes and then top with veggies and bake for an additional 20-25 minutes, or until the center comes through.
Let cool for 5 minute before serving.

Creamy Chicken and Mushroom

Ingredients
4 boneless chicken breasts
salt
pepper
3 tablespoons butter
2 tablespoons parsley, chopped
3 cloves garlic, minced
10oz ( about 290g) mushrooms, sliced
1 large onion, thinly sliced
2 tablespoons flour
1½ cups half & half
½ teaspoon dried thyme
½ teaspoon dried basil

Method
Preheat the oven to 400F and lightly grease a baking pan. Season the chicken with salt and pepper to taste.
Melt 2 tablespoons in a large skillet and add the chicken. Cook for 3 minutes on each side until golden brown.
Place the chicken into the baking pan and bake for 25-30 minutes. Drain the excess fat and set aside.
Melt 2 tablespoons of butter in a pan and add garlic, mushrooms and onion. Cook until tender.
Whisk in the flour and cook for about a minute. Whisk in the half & half, thyme and basil. Continue cooking and whisking for 4 minutes, or until thickened.
Add the chicken into the sauce and serve.

Walnut Banana Bread

Ingredients
3 bananas, mashed
1-1/3 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
1 tablespoon oil
1/3 cup plain Greek yogurt
2 teaspoon vanilla extract
1/2 cup walnuts, chopped + extra for topping

Method
Preheat the oven to 350F and grease a loaf baking pan. Combine all the dry ingredients in a bowl and set aside.
Combine the bananas, oil, yogurt and vanilla extract in a medium bowl and mix well.
Stir the banana mix into the dry mixture and fold in the crushed walnuts. Mix well and pour into the baking pan.
Top with whole walnuts.
Bake for 40-50 minutes, or until the center is golden and the cake is set.
Remove from pan and let cook before cutting.

Waffle Hotdogs

1 egg
1 c. milk
2 tsp. lemon juice
1/2 tsp. baking soda
1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. butter, softened
1/2 c. grated cheese
6 chopped hotdogs

Beat egg well; beat in milk and lemon juice. Sift together baking soda, flour, baking powder, and salt; stir into egg-milk mixture. Fold in softened butter, grated cheese, and hotdogs. Bake in greased waffle iron.

Chicken Shawarma

Pita bread-3 ( I used store brought ones)

Marinade for chicken
1/2 kg boneless chicken
1 inch piece cinnamon-
2 cloves garlic
1 pc nutmeg
1/2 tsp black pepper,
1 cardomon,
a pinch of cumin  Make this into a fine powder
(you can substitute this with Curry powder)
1/2 tsp chilly powder
1/2 tsp Sumac
1/2 tsp garlic paste
2 tsp olive oil
Salt to taste and few drops of lemon juice.

To Make Sauce
Tahini- 1/2 cup
Yogurt- 3 tbsp
salt to taste
lemon juice- 1/2 lemon
( or you can use a combination of mayo,yogurt
and lemon juice)

For garnish
Onion- 1/2 finely chopped
Tomato -1 finely chopped
Chopped coriander or parsley- a hand full
Cucumber pickle or any vegetable pickle (optional)

Cut chicken pieces into thin strips.Mix all ingredients listed under chicken marinade and keep the chicken marinated for at least an hour. For best results marinate in refrigerator for at least six hours.
Using a mixer or a food processor combine all ingredients listed under sauce into a uniform mixture. You can also add one pod of garlic for extra flavor.
Heat two tsp of olive oil in a pan and  fry chicken till it is cooked. This will take about six to eight minutes. Allow to cool.
For garnish chop onions, tomatoes and parsley and also thinly slice pickles.
Now to assemble, place pita bread flat on a plate and spread a little of the sauce. Place a little of chopped vegetables,pickle and the cooked chicken . Drizzle a little bit of sauce and tightly roll it.Cover with foil and place it on the hot pan so that it gets a little warmed up..Serve and Enjoy!

http://kichencorner.blogspot.com/2012/03/chicken-shawarma.html

Banana Bread Pancakes with Cream Cheese Glaze

Ingredients:

Pancakes:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup buttermilk
1/4 cup sour cream
3 Tbsp granulated sugar
3 Tbsp packed brown sugar
1 1/2 cups mashed overripe bananas (from about 3)
1 large egg
1/2 tsp vanilla extract
4 Tbsp unsalted butter, melted

Glaze:
4 oz cream cheese, softened
4 Tbsp butter, softened
1 1/2 cups powdered sugar
6 Tbsp milk (more or less to reach desired consistency)
1/2 tsp vanilla extract

Directions:

For the pancakes:
1. Preheat an electric griddle to 350 degrees (you could also make these on the stovetop using a non-stick pan). In a large mixing bowl whisk together flour, baking powder, baking soda, salt and cinnamon for 20 seconds. Make a well in center of mixture then set aside.

2. In a separate mixing bowl whisk together buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, vanilla and melted butter. While whisking, pour buttermilk mixture into flour mixture then blend just until combined (batter will be slightly lumpy).

3. Butter griddle as necessary then pour a heaping 1/3 cup onto griddle and slightly spread outward into a round. Cook until bottom is golden brown (a lot of bubbles won't really appear on surface so just keep an eye on the color on bottom) then flip and cook opposite side until golden brown. Serve warm with cream cheese glaze.

For the glaze:
4. In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine. Store in an airtight container in refrigerator.

Rainbow Pancakes

INGREDIENTS:

Pancake mix (or to make your own, read How to Make Pancakes first)
Non-stick cooking spray
Red, Orange, Purple, Blue, Yellow and Green food coloring (extra colors can be created by mixing pigments)
Whipped creme topping (optional)
Your choice of berries (optional)

PROCEDURE:

Prepare the pancake batter by following the directions on the box

Divide the pancake batter (depending on how many you wish to make) into 6 small bowls.

Make the coloured batter.
Red: In bowl 1, drop in 4 drops of red food colouring and mix well.
Yellow: In bowl 2, drop in 3 drops of yellow food colouring and mix well.
Orange: In bowl 3, drop in 5 drops of red and 5 drops of yellow food colouring and mix well.
Green: In bowl 4, drop in 4 drops of green food colouring and mix well.
Blue: In bowl 5, drop in 4 drops of blue food colouring and mix well.
Purple: In bowl 6, drop in 5 drops of blue and 5 drops of red food colouring and mix well.

Preheat a griddle on medium-low heat.

Spray cooking spray on the pan to prevent the pancakes from sticking. Keeping the heat medium-low prevents the pancakes from cooking too fast and keeps them from turning brown. Remember, you want rainbow pancakes, not brown!

Pour a cup full of batter into the griddle or frying pan and cook until ready to flip. You should see lots of bubbles on the top and be able to handle the bottom of the pancake without batter flowing everywhere into the pan. That is how you know when to flip.

Cook on the other side for about 1 minute and place on a plate.

Continue with the other colour batters until you have all of the pancakes cooked.

Stack your pancakes however you like. Serve and enjoy!

Pineapple Pancakes

Ingredients

1 x 440g can Golden Circle Pineapple Thins in Natural Juice, drained
225g (1 1/2 cups) self-raising flour
1 teaspoon baking powder
35g (1/3 cup) desiccated coconut
2 tablespoons caster sugar
250ml (1 cup) milk
40g butter, melted, cooled slightly
1 teaspoon vanilla essence
2 eggs
20g butter, extra, chilled
Vanilla ice-cream, to serve
Maple syrup, to serve

Method

Step 1
Pat the pineapple dry with paper towel. Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre.
Step 2
Use a fork to whisk together the milk, butter, vanilla and eggs in a jug. Pour the milk mixture into the flour mixture. Use the fork to whisk until just combined.
Step 3
Wrap the extra butter in a piece of paper towel. Heat a large non-stick frying pan over medium-low heat. Wipe the pan with the butter to lightly grease. Pour 60ml (1/4 cup) of batter into the pan and spread to form a 12cm-diameter pancake. Top with a slice of pineapple. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 4
Repeat, in 7 more batches, with the remaining batter and pineapple, reheating the pan and wiping with butter between batches, to make 8 pancakes. Divide the pancakes among serving plates. Top with ice-cream and drizzle over maple syrup to serve.

Pilchard Fishcakes

425g pilchards, deboned and flaked ½ onion, grated 1 Garlic and Herb Potato Bake 15ml lemon juice 30ml fresh coriander 400g potatoes, mashed flour for dusting Sunflower oil for frying METHOD: Boil potatoes, mash. Combine pilchards, potatoes, onion, Potato Bake, lemon juice and coriander. Shape into patties then dust with flour. Heat oil in a pan and fry the fishcakes on both sides until golden brown.

Aspoester-pampoen

Pampoen
■ 1 kleinerige heel pampoen, die kop afgesny en ontpit (behou die kop as deksel)
■ Sout en swartpeper na smaak

Vulsel
■ Olyfolie vir braai
■ 2 uie, rooi indien verkies, in stukkies gesny
■ 3 knoffelhuisies, fyngedruk
■ 1 groen soetrissie, in klein blokkies gesny
■ 5-7 ml elk fyn komyn, kaneel en koljander
■ 60 ml fyngekapte pietersielie
■ 30 ml fyngekapte kruisement
■ 60 g gekapte kasjoeneute of geroosterde amandels
■ 50 g geroosterde pampoensaad
■ ’n Groot hand vol sultanas of bosbessies
■ ’n Groot hand vol babaspinasieblare
■ 500-750 ml (2–3 k) gaar quinoa of koeskoes
■ Sap en skil van 1 lemoen
■ 50 g roomkaas

Voorverhit die oond tot 180°C.

Pampoen: Prik die skil van die pampoen goed, veral aan die onderkant, want dit trek baie water namate dit gaar word. Geur die binnekant goed met sout en peper.

Vulsel: Verhit die olyfolie en roerbraai die ui, knoffel en soetrissie tot sag. Voeg die speserye en kruie by en meng deur. Plaas die neute en sade saam met die sultanas of bosbessies en spinasie in ’n bak en meng goed.

Roer die quinoa of koeskoes by en geur met die lemoensap en -skil. Roer die roomkaas by. Skep in die pampoen, sit die deksel op en bak sowat 2 uur of tot die pampoen sag en gaar is. Sny in skywe en sit voor. Lewer 8 tot 12 porsies.

Pumpkin and Feta Bread with Avocado and Poached Egg

Serves: 6
Preparation time: 30 minutes, plus cooling time
Cooking time: 1 hour, 10 minutes
Oven temperature: 180°C

• 300g (550ml) self-raising flour
• 2ml chilli powder
• 500g cooked, cubed pumpkin (cooled and drained)
• 80ml milk
• 60g (65ml) butter, melted
• 75g feta cheese, crumbled coarsely
• 2 large eggs, lightly whisked
• 30ml pumpkin seeds
• butter, for spreading
• ripe avocado
• rocket and baby lettuce leaves, to serve

Poached eggs
• 6 large eggs, at room temperature (they must be very fresh)
• 10ml white vinegar

1 Grease a medium-sized loaf tin. Sift the flour and chilli powder into a large bowl.

2 Mix the pumpkin, milk, butter, feta and whisked eggs together in a separate bowl. Add the pumpkin mixture to the dry ingredients and stir until just combined. Spoon into the prepared loaf tin and sprinkle with the pumpkin seeds.

3 Bake in a preheated oven for 45-60 minutes or until a skewer inserted comes out clean. Set aside to cool for 10 minutes before removing from the pan to cool completely.

4 To serve Cut the bread into slices. Serve as bread or toast lightly, if you prefer. Spread with butter.

5 Place slices or scoops of avocado onto the bread. Top with a poached egg. Serve with rocket and lettuce. Serve immediately.

6 Poached eggs Heat 8cm of water in a saucepan. Add 3ml salt and the vinegar. Bring to the boil.

7 Crack one very fresh egg into a small ramekin. Stir the water in the saucepan around in a circle vigorously with a whisk and then carefully drop the egg into the centre of the ‘whirlpool’. Lower the heat and cook uncovered for four minutes. Remove from the water with a slotted spoon and serve. Repeat with remaining eggs

Cheese and Onion Waffles with Bacon and Egg

Serves: 4-6
Preparation time: 45 minutes
Cooking time: about 40 minutes

• 320g (590ml) cake flour
• 10ml baking powder
• 2 large eggs
• 500ml milk
• 120g (130ml) butter, melted
• 250ml grated mature Cheddar cheese
• 1 red onion, thinly sliced
• 2 jalapeño peppers, finely chopped (optional)
• 4-6 large eggs, fried, to serve
• 250g streaky bacon, grilled, to serve
• fried or grilled cherry tomatoes and brown mushrooms, to serve

1 Whisk the flour, baking powder and 3ml salt together. In another bowl, whisk the eggs together and add the milk. Whisk until smooth. Whisk in the butter in a thin stream. Stir in the cheese, onion slices and jalapeño peppers (if using).

2 Add the flour mixture and fold it in until all the ingredients are incorporated.

3 Heat the waffle iron. When it is hot, fill it with batter and close it. Cook until golden brown (without opening the waffle iron). Remove from the waffle iron and set aside. Repeat with the remaining batter. (Keep the cooked waffles in a warm oven until all the batter has been cooked.)

4 Serve topped with fried eggs, crispy bacon, fried tomatoes and mushrooms.