aperture24:

peanut butter and jam breakfast french toast club sandwiches with fresh fruits and honey. and icing sugar. and a little fresh mint

aperture24:

peanut butter and jam breakfast french toast club sandwiches with fresh fruits and honey. and icing sugar. and a little fresh mint

foodopia:

orange poppy seed loaf cake: recipe here

foodopia:

orange poppy seed loaf cake: recipe here

(via redheadinstead)

thenommables:

Fraisier (by balise42)

This is such a simple idea but looks so impressive. Has to be done.

thenommables:

Fraisier (by balise42)

This is such a simple idea but looks so impressive. Has to be done.

(via gastronomyfiles)

I can actually taste these. Sweet Lord they’re beautiful.

I can actually taste these. Sweet Lord they’re beautiful.

(via fashioninmysoul)

French toast crostini with honey creme fraiche

Ingredients

 For the crostini:

  • 1 French baguette, sliced 0.5cm thick on the bias
  • 4 eggs
  • 1 tsp ground cinnamon
  • 60 to 75g butter
  • 1 tsp salt, plus one pinch
  • 2 tsp pure vanilla essence
  • 100g toasted sliced almonds, garnish
    For the creme fraiche:
  • 125ml lavender honey
  • 125ml double cream or full fat milk
  • 470ml creme fraiche

Method

1) Prepare Honey creme fraiche by whisking ingredients in a bowl and set aside. 

2) In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended. 

3) In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 63 to 93C oven. 

4) Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey creme fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread.

(Source: foodnetwork.co.uk)

It’s Fried Food Friday!!

Time to gorge! Fridays are extra bad for me!! It’s take-out day and also of course, the start of the weekend. :-) I think you need at least on day a week where you can eat whatever the hell you want. Tonight I think I might be feasting at my current favorite take-out, Gourmet Griil. They offer what most chippers do, but better! They have a whole range of pittas that come stuffed with the chicken of your voice (mine is cajun) lettuce, mayo, and a few chips - I also add cheese because I am a fiend! Anyhoo, a few fried recipes to make your mouth water in a while.

Coconut Raspberry Muffins

These look divine, and they have their own topping and everything. The use of coconut milk in the recipe is interesting, as usually coconut would be introduced as one of the dry ingredients.

Almond Raspberry Bites

These are beautiful, You almost wouldn’t want to eat them……but you would! I have been intending to make a version of these for a while, but am afraid of the outcome! I may just have to bite the bullet and try it. Click here for the recipe.

Raspberry Jam

Ingredients

  • 1kg raspberries
  • juice of 1 lemon
  • 1kg bag jam sugar (the one with pectin added

Method

 

  1. Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  2. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
  3. The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

Ricotta & Spinach crepes in tomato sauce

Serves 3

Vegetarian

Ready in 30 minutes

Ingredients

  • 225g bag baby leaf spinach
  • 250g tub ricotta
  • 6 ready-made unsweetened crèpes
  • 350g tub fresh tomato and herb pasta sauce
  • 40g vegetarian Parmesan, coarsely grated

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the spinach in a colander over a sink, pour over boiling water from the kettle to just wilt it, then refresh under cold running water. Squeeze out as much liquid as possible, then transfer to a bowl.

2. Add the ricotta, season well and mix together. Divide the mixture between the crèpes, spreading it thinly all over 1 side, then roll up.

3. Spread half the fresh tomato and herb pasta sauce over the base of a large ovenproof dish. Lay the crèpes on top, seam-side down, then spread with the remaining tomato sauce. Sprinkle with the vegetarian Parmesan and bake for 18-20 minutes, until piping hot throughout. Serve 2 pancakes per person with some rustic bread and a rocket salad, if you like.

Potato pancakes with bacon & cheese

Serves 4

Ready in 30 minutes

Ingredients

  • 350g celeriac, peeled and coarsely grated
  • 650g potato, grated and squeezed dry
  • 1 small onion, grated
  • 2-3 tbsp plain flour
  • 1 tbsp chopped fresh thyme leaves
  • 2 tbsp chopped fresh flatleaf parsley
  • 75g Emmental cheese, grated
  • Olive oil, for frying
  • 150g katenspeck (or use lardons)
  • Soured cream, to serve
  • Chopped fresh chives, to serve
  • Cherry tomatoes on the vine, roasted, to serve

Method

1. Put the celeriac, potato, onion, flour, herbs and cheese into a bowl and add a little seasoning. Mix well.

2. Put a little oil into a large non-stick frying pan over a medium heat. Fry the katenspeck until crisp, then remove from the pan and add to the potato mix, leaving the fat in the pan.

3. Add a little more oil to the pan and add a generous tablespoon of the potato mix, flattening it with the back of a spoon. Cook for 2-3 minutes on each side or until crisp and golden brown. Drain on kitchen paper then keep warm in a low oven while you make the rest of the pancakes.

4. Serve the pancakes with the soured cream, chives and some roasted tomatoes on the side.

Chestnut pancakes with raspberries

Serves 4

Ingredients

  • 200g chestnut flour
  • 100g wheat flour
  • 4 pinches salt
  • 2 eggs
  • 150ml water
  • 150ml milk
  • 2 tsp butter, melted


For the raspberry coulis

  • 2 tsp butter
  • 20g caster sugar
  • 2 x 150g punnets raspberries
  • 2 tsp crème de framboises (raspberry liqueur)
  • Fresh Brocciu cheese (see tip)

Method

  1. In a bowl mix the chestnut flour, what flour and salt and make a well in the centre. Break in the eggs and mix in then pour in the water and milk, beating constantly. When the batter is smooth, cover with a clean tea towel and leave in a warm place for 1 hour.

  2. Heat a frying pan until hot and brush with the melted butter. Pour a small ladle of the batter into the pan and smooth it over the whole surface of the frying pan. Cook until the edges of the pancake begin to colour then either flip the pancake, or turn it over with a spatula and cook for 1 minute each side. Put the pancake on a plate and keep warm whilst you cook the other pancakes.

  3. For the raspberry coulis, melt the butter and sugar in a separate frying pan, pour in half the raspberries and cook for 1 minute. Add the crème de framboises, mix gently and remove from the heat.

  4. To serve, put a small dollop of Brocciu cheese and a spoonful of raspberries in the centre of each pancake. Fold the pancakes over and scatter the remaining raspberries over.


Tip: Brocciu is a whey cheese made from goat or sheep’s milk (similar to ricotta). If you cannot find it, simply replace with fromage frais.

(Source: channel4.com)

Blueberry & Coconut Pancakes

Makes about 16

Prep 20 mins + 30 mins resting time
Cook 30 mins

Ingredients

  • 55g unsweetened desiccated coconut
  • 60g quinoa flour
  • 1 tsp gluten free baking powder
  • 1 medium egg
  • 160g coconut milk
  • 30g natural sweetener
  • 1 tsp vanilla extract
  • 200g blueberries, plus extra to serve


For the syrupy oranges

  • Finely grated zest 1 orange
  • 225ml orange juice
  • 60g natural sweetener, or to taste
  • 4 large oranges, segmented

Method

  1. Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, natural sweetener and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries.

  2. Heat a frying pan and lightly grease with the oil. Using a dessertspoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. It’s best just to cook one pancake initially to test that the frying pan is at the right temperature - it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes - grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.

  3. To make the syrupy oranges, place the orange zest, natural sweetenr and orange juice in a pan and boil until syrupy. Keep warm and just before serving add the orange segments. Serve the pancakes with the syrupy oranges and some fresh blueberries.

(Source: channel4.com)

Apples pancakes with toffee sauce

I think I would end up licking the plate with these babies!!

Serves 4-6

Prep 10 mins
Cook 
20 mins

Ingredients

  • 50g butter
  • 225g self-raising flour
  • 2 tsp baking powder
  • 50g caster sugar
  • 175ml buttermilk
  • 2 medium eggs
  • 175ml full-cream milk
  • 500g Bramley apples
  • 1 tsp vanilla extract
  • Greek-style natural yogurt, to serve

For the toffee sauce

  • 50g unsalted butter
  • 50g light muscovado sugar
  • 2 tbsp golden syrup
  • 2 tbsp double cream

Method

  1. Make the toffee sauce. Put the butter, sugar and golden syrup into a small saucepan and bring slowly to the boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from the heat and set aside to cool.

  2. Make clarified butter by melting the butter in a pan. Remove from the heat and stand for a few minutes. Pour off the clear butter into a bowl and reserve. Discard the milky-white solids at the bottom of the pan.

  3. Sift the flour, baking powder and sugar into a bowl. Make a well in the centre, then add the buttermilk, eggs and milk. Whisk until smooth and thick. Peel, core and coarsely grate the apples and measure out 300g. Stir into the batter with the vanilla.

  4. Heat a large, non-stick frying pan over a medium heat. Brush the base with a little of the clarified butter. Add 4 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes or until bubbles appear on top of the pancakes and they are golden brown underneath. Flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest, to make about 16.

  5. Pile the pancakes onto warmed plates, top with a large spoonful of yogurt and drizzle with the toffee sauce. Serve immediately.

Pancakes Pancakes Pancakes!

It’s Pancake Tuesday! I am oh so excited! I shall be so full of pancakes when I go to bed tonight, nom nom nom! So I’ve compiled some scrumptious recipes both savory and sweet for your delight. Enjoy. :-)