Posted on June 26th, 2008 by admin
Pancakes can be frozen and left to thaw at room temperature when needed. They are always handy for starters – fill them with tuna or salmon and serve with a white sauce and fresh herbs. For dessert, fill them with fresh berries and serve with cream or ice-cream.
INGREDIENTS
1 egg
1 and three quarter cups of water
a quarter cup of cooking oil
1 dessertspoon vinegar
1 cup of flour
half a teaspoon of salt
1 teaspoon of baking powder
a quarter teaspoon bicarbonate of soda
METHOD
Beat egg and water together. Add oil and vinegar. Sift the flour, salt, baking powder and bicarb together and mix with the egg mixture. Let the dough rest for at least 30 minutes before baking.
Heat oil in a frying pan till hot. Pour enough dough to form a thin layer on the bottom of the pan. As soon as the pancake starts to come loose from the bottom, turn it over with a spatula. Leave in pan for a few seconds before letting it glide onto a dish or plate. Keep the pancakes warm by covering the dish with a lid and putting it over a saucepan with boiling water.
Filed under: 1 Dessert Recipes | No Comments »
Posted on June 26th, 2008 by admin
This starter is as appealing to the taste buds as it is to the eyes.
4 big pancakes
125ml sour cream
160g smoked salmon in thin slices
whole-grain mustard
steamed green beans to serve
slices of red pepper to serve
fresh herbs and edible flowers to garnish
Spread the pancakes with sour cream and put the salmon on top. Roll up the pancakes. Cut each pancake into 6 pieces.
Spread mustard in the middle of 4 serving plates. Put the pancake slices on top of the mustard and garnish with beans, peppers, herbs and flowers.
Filed under: 1 Starters, Fish Recipes | No Comments »
Posted on June 26th, 2008 by admin
A steaming pot of hot soup served with soft, warm bread and butter takes the chill out of any cold winter’s evening and makes guests feel pampered. It can be served as a starter or with other soups for the main course.
25ml olive oil
1 medium onion, thinly sliced
250g rindless bacon
5ml garlec, crushed
550g potatoes peeled and sliced
700ml chicken or vegetable stock
230ml milk
a pinch of grated nutmeg
120ml pouring cream
chopped chives or spring onions to serve
Heat olive iol in a saucepan and add onion, bacon, garlic and pototoes. Cook gently for 10 minutes, stirring without browning.
Add the stock and season to taste. Bring to the boil, reduve the heat, cover and simmer gently for 25 minutes ot until the vegetables are soft.
Mash the mixture until almost smooth. Stir in th milk and nutmeg. Bring to the boil ans simmer gently for 5 minutes. Stir in the pouring cream and heat through.
Serve hot with chopped chives and a pinch of pepper on top
Filed under: 1 Fruits and Vegetables, 1 Soup & Stew | No Comments »
