Pancake a, b, c

Pancake a, b, c

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After getting my Facebook Page sorted and Instagram account linked to this website, I am feeling confident about posting more recipes.

Jamie Oliver posted a pancake video on Instagram which only requires 3 ingredients and I was longing to give it a try. This was my First pancake attempt ever! I jazzed it up with a layer of Nutella, strawberries drizzled in honey, a lick of icing sugar and a dash of cream… It was F A B U L O U S!

Pancake Ingredients:

  • 125 grams flour
  • 3 x eggs
  • 250 ml milk

Mix until smooth, and voila! You have pancake batter! I used a ladle to pour the batter into a buttered pan on a medium to high heat. Tilt the pan to allow the mixture to spread out and allow it to cook – about 3 minutes if not less. Once the underside is golden you can then flip it and cook for another minute, once done remove from the pan and set aside.

And so you continue ladle after ladle…

A pancake can be a base for anything; savoury or sweet or even stacked high and dressed as a cake. Let me know how you like yours in the comments below 🙂

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Love

M

Easiest Dessert ever!!

Easiest Dessert ever!!

As promised, I have another Nigella inspired recipe and this one is REAL simple to make.

It’s a chocolate cheesecake and requires only 6 ingredients. British folk or I assume it’s only British folk because of all the Come Dine with Me shows I watch use “digestive biscuits” as a base for their cheesecakes but I am unsure what would be the equivalent for us so I used tennis biscuits.

To be honest I would use Oreos or another biscuit next time as I didn’t like the coconut flavour in the tennis biscuits however the topping is still tasty AF… so here goes:

Ingredients

250 grams biscuits

75 grams butter

400 grams Nutella

500 grams plain cream cheese

60 grams icing sugar

100 grams hazelnuts (optional)

Method

You can either go old school and crush all the biscuits in a plastic bag with a rolling pin (a wine bottle works too) or simply put it in the food processor. Melt the butter and add to the crushed biscuits, the texture of the biscuit / butter mixture, as Nigella puts it should be sandy. Press the mixture into your cake tin and refrigerate.

In another bowl mix the cream cheese and icing sugar until smooth, add the Nutella until all is combined.

Remove the biscuit base from the fridge and top with the Nutella mixture. You can toast some hazel nuts, blitz them in the processor and sprinkle over your cheesecake. It looks pretty, adds texture and flavour.

The cake needs to set in the fridge for a minimum of four hours. And Voila! Done and dusted.

I don’t have a picture of a single slice but it looks real good and professional.

Let me know if you give it try, until later!

x

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Too easy!

Too easy!

I was off sick all last week, I’m still in recovery mode but back at work grrr! Being home alone was pleasant as I got to rest which was LOONG overdue.

I decided to throw together 2 simple condiments; firstly coz I ran out of my fav – Hellmans Mayo and secondly I had an excess of beetroot with no direction.

I first started with a beetroot pickle – I am a BIG lover of beetroot. This vegetable has sooo much nutritional value and to me is really one classic case of super food; affordable, rich in Iron and Vitamins A & C, a great antioxidant and also very rich in fibre.

For the pickle all you need is:

Cooked beetroot – I roasted about 5 beets in the oven at 200 degrees for about 40 mins or until you can put a toothpick through them.

  • 2 cups vinegar – apple cider vinegar is best
  • 1 cup sugar
  • Peppercorns
  • 1 tsp cinnamon

Cut up the beetroot into bite sized pieces and place in a glass jar.

Bring all the ingredients except the beetroot to a simmer until the sugar has dissolved.

Pour the liquid over the beets and voila! Beetroot pickle is served.

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You can literally eat it with anything, I had it with my bacon and eggs, Sunday lunch, sandwiches – whatever your dear heart desires.

Next up some homemade mayo…

OMGoodness this is sooo easy to make – even easier with a stick blender – thank you Rochelle!

Simply add 1 egg, 1 cup of oil, a teaspoon of mustard or the juice of 1/2 lemon (for the tangy – ness) and a pinch of salt. Then you blend that baby, it’s magic; in a few seconds (about 20) you will see mayo being created.

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I suggest you use a long – ish jar as the mayonnaise increases quite dramatically in volume. The mayonnaise will be good for a week and is very rich and creamy hmmm

You can add anything you like to the mayo, herbs, garlic, chilly – be creative J I added garlic of course!

Be sure when you lift the blender to switch it off when you get close to the top of the jar to avoid mayo rain all over yourself and the kitchen walls.

Chat soon x