Tag Archives: egg

Pancakes

I thought it would be as well to have this recipe here separately just as a reference if you are looking to make plain pancakes.  Fill these with whatever you like, I’m very fond of mapel syrup and squirty cream myself or just good old fashioned lemon juice and sugar.  Anything goes with pancakes!

Makes 8
125g plain flour
pinch of salt
1 egg
300ml milk

– Sift the flour and salt into a bowl and make a well in the centre. 
– Add the egg and milk and beat until smooth and the consistency of single cream, you may have to add a bit more milk to achieve this. 
– Leave to stand for at least 5 minutes, preferably 20. 
– Heat a non stick frying pan with a little bit of butter greasing it. 
– Add a small amount of the batter to the pan and swirl around until the bottom of the pan is evenly coated. 
– Leave for about 1 minutes until the edges are cooked and curling then flip over and cook the other side. 
– Put on a warm plate covered with a teatowel then repeat until you have no more batter.

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Filed under Basic, Easy

Stuffed Pancakes

Dinner last night was something of a collaborative effort between mum and me.  She made the pancakes, I made the filling and stuffed them, we both worked on the recipe for the filling.  These turned out to be incredibly filling, we had 2 pancakes each and I was absolutely stuffed, no pun intended, by the end.  I’m still, in some ways, operating on the student premise that a good meal includes as little washing up as possible so this recipe loses point for that as you need 3 pans and a dish but if you have a dishwasher then no worries!  You can also make the pancakes well ahead instead of it being all go at once. 

Stuffed pancakes

Makes 6

For the pancakes:
125g plain flour
pinch of salt
1 egg
300ml milk

For the filling:
1 onion, chopped
4 rashers bacon, chopped
200g mushrooms, sliced
6 tbsp olive oil or a knob of butter
3 tbsp corn flour
1 pint milk
200g mature cheddar, cubed plus a little extra, grated
grated parmesan or generic “grated hard cheese” to sprinkle

– Sift the flour and salt into a bowl and make a well in the centre. 
– Add the egg and milk and beat until smooth and the consistency of single cream, you may have to add a bit more milk to achieve this. 
– Leave to stand for at least 5 minutes, preferably 20. 
– Heat a non stick frying pan with a little bit of butter greasing it. 
– Add a small amount of the batter to the pan and swirl around until the bottom of the pan is evenly coated. 
– Leave for about 1 minutes until the edges are cooked and curling then flip over and cook the other side. 
– Put on a warm plate covered with a teatowel then repeat until you have no more batter. 
– In a separate frying pan fry the onion in a little oil until soft. 
– Add the bacon and fry until cooked then add the mushrooms and fry until they are cooked. 
– In a separate sauce pan heat the oil or butter and then add the corn flour, whisk together. 
– Remove from the heat and then add the milk. 
– Return to the heat, bring to the boil and keep whisking until the sauce thickens. 
– Add the cheese and whisk until melted. 
– Mix together the contents of the two pans, reserving a bit of the cheese sauce. 
– Grease an ovenproof dish large enough to hold your pancakes. 
– Place about 4 spoonfuls of mixture in a horizontal line in the centre of a pancake. 
– Fold over the sides of the pancake by just an inch or so. 
– Then fold the bottom up over the mixture and roll into a sort of tube, carefully keeping the mixture inside. 
– Lay the stuffed pancake in the dish then repeat with the rest of the pancakes and mixture. 
– Pour the remaining cheese sauce over the top of the pancakes. 
– Sprinkle the top all over with the grated cheese and parmesan. 
– Place under the grill until the cheese is melted and golden brown. 
– Serve straight away.

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Filed under Easy, Mains

Chocolate Chip Cookies

I find myself feeling very conflicted today.  I decided to try a new chocolate chip cookie recipe instead of my fall back Tollhouse cookie recipe.  Essentially it had exactly the same ingredients, although without the vanilla essence, but in different quantities.  They are at once exactly the same and yet very different.  I am now torn between the two, which is my favourite?  I’m afraid only time will tell but these are definitely entering the repetoir.  They have the same crispy crunch around the outside but these cookies have a lot more height to them and so the insides remain pillows soft and a tiny bit chewy.  They are deliciously soft and buttery and yet the overall taste is the same as the Tollhouse.  I think a side by side test is in my future, although for those of you watching what you eat you may be better sticking to the Tollhouse as they contain a lot less butter. 

Chocolate Chip Cookies

Makes 30

200g unsalted butter, softened
85g dark muscovado sugar
85g golden caster sugar
1 egg
225g self raising flour
pinch of salt
180g chocolate chips (I use Dairy Milk Chunks)

– Heat the oven to Gas Mark 5 and line 4 baking sheets.
– Cream together the butter and both sugars until light and flufffy.
– Add the egg and mix until well combined.
– Add the flour and salt and fold in until the mixture is smooth.
– Fold in the chocolate chips. 
– Spoon walnut sized heaps of mixture onto the baking sheets, leaving plenty of space between each (I put 9 on each large tray).
– Bake for 15 minutes until golden brown.  (The tray on the lower layer will need about 3 minutes extra on the top layer to brown up). 
– Remove from the oven and leave on the tray for a minute or two then place on a wire rack to cool.

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Filed under Cookies and Biscuits, Easy

Christmas Muffins

It may seem a little early to be starting on Christmas baking but there is a very good reason for this.  My nextdoor neighbour and I were talking and she mentionned that she needed a baking project for her class to do for the Christmas fair to raise funds but that there were a number of criteria that needed to be met, no boring fairy cakes, for example!  I thought I’d seen a recipe somewhere about that would work but it proved to be a figment of my imagination.  So I decided to invent something that would, hopefully, work.  These are the delightful result!

They have all the tastes of Christmas but not in an overwhelming way.  I have to confess I don’t usually like Christmassy flavoured things, I eat Christmas pudding after Christmas dinner because it’s traditional not because I like it.  However, I really liked these muffins.  They had all of the flavours but lacked the heavy, stodgy feeling I usually associate with Christmas foods.  All in all a great experiment and come Christmas I shall certainly be making these again. 

Christmas Muffins

Makes 6

150g mixed dried fruits
zest and juice of 1 orange
50g dark muscoavdo sugar
125ml milk
1 egg
2 tbsp sunflower oil
150g self raising flour
1 tsp baking powder
1 tsp ground nutmeg
1 tsp mixed spice
pinch of salt
100g icing sugar
1 tbsp lemon juice
Holly berry and leaf decorations (I made leaves out of white icing and green colouring and berries out of glace cherry bits)

– Heat the oven to gas mark 6 and prepare 6 holes of a muffin tin. 
– Combine the fruit and orange zest and juice in a microwavable dish and microwave for 2 minutes.  Alternately leave them to soak for an hour. 
– Beat together the sugar, milk, egg and oil.   
– Sift the flour, baking podwer, nutmeg, mixed spice and salt into the mixture.
– Fold in gently. 
– Add the mixed fruits and stir in. 
– Divide the mixture evenly between the six cases. 
– Bake for 20-25 minutes. (Mine took 25)
– Remove from the oven and leave to cool a little in the tin then place on a wire rack to cool completely. 
– Mix together the icing sugar and the lemon juice until smooth. 
– Once the muffins have cooled spoon a little of the icing over each muffin. 
– Add the holly decorations and leave to set.

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Filed under Christmas, Cupcakes and Muffins, Easy

Anna’s Breakfast Bites

I invented these delicious things back when I was in school for a food tech project.  Originally I designed them to be canapes and have made them with quails eggs every christmas since.  This morning I suddenly realised that I could make them with regular eggs and have a handy breakfast ready to go!  However, I decided to be economical and use the smaller oven, completely forgetting that the smaller oven is temperamental at best and burns the top of anything over 1 inch tall!  Oops!  Still, they tasted good! 

These things really are morish, when I make them as canapes I always have to make twice as many as my family just gobble them up.  They’re best eaten within a few hours of making them and I think they are actually better when cold.  If you want to save yourself some work in the morning you can do the bread part the night before and then carry on the next morning.  To make canapes simply cut rounds of bread and press into rounded bun tin, use a quail’s egg instead of a hen’s egg and use a quarter of a mushroom and a quarter of a bacon roll. 

Anna's Breakfast Bites

Makes 2 (just increase to however many servings you want)

2 slices white bread
2 eggs
1 mushroom
1 rasher of bacon

– Heat to oven to gas mark 6 and oil however many holes of a muffin tin you want to use. 
– Cut the crusts off the bread and press each slice flat. 
– Brush the bread with oil on both sides. 
– Press the bread into the hole of a muffin pan.  (It’s somewhat like origami but the opposite sides end up being the top circle and the other edges pleat in to be pressed down.)

Bread Case

– Bake in the oven for 7 minutes. 
– Carefully crack the egg into the bread case then put back in the oven for 10 minutes. 
– Roll the bacon rasher up and slice in half, slice the mushroom in half. 
– Place the bacon and mushroom pieces on top of the egg and bake for another 10 minutes. 
– Check to make sure the egg has set and that everything has cooked (my oven is temperamental so timings could be different for your oven)  then run a flat bladed knife round the hole to loosen it and either serve warm or leave to cool. 

Variations
If you’re not fond of bacon then substitute it for a mini sausage, just alter the cooking time for that stage to suit.  Or if it’s mushrooms you’d rather avoid why not use a cherry tomato instead?

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Filed under Easy, Starters

Blueberry Muffins Recipe

Today I made blueberry muffins.  I found I had a box of blueberries in the freezer and the recipe my mum gave me for muffins only makes six so a perfect quantity as I am home alone this week and so I will be the only one enjoying them.  My mum makes stupendous chocolate muffins, she was famous for them in my halls in first year!  As such it’s very firmly her department to provide muffins and so I’ve never tried this recipe before.  I have to say that this recipe is really quick and simple.  Less than 30 minutes I’d say.  Just throw everything together and you’re done, no elbow grease required!  I actually made 8 muffins as I didn’t know how much they would rise.  I ended up with quite flat muffins so do take heed, you will only need six cases.  Next time I will know better!

Blueberry muffins

Makes 6

50g dark muscoavdo sugar
125ml milk
1 egg
1/2 tsp vanilla essence
40g butter, melted and cooled
150g self raising flour
1 tsp baking powder
pinch of salt
150g blueberries*

– Heat the oven to gas mark 6 and prepare 6 holes of a muffin tin. 
– Beat together the sugar, milk, egg and vanilla essence then add the butter and beat again. 
– Sift the flour, baking podwer and salt into the mixture.
– Fold in gently. 
– Add the blueberries and stir in. 
– Divide the mixture evenly between the cases. 
– Bake for 20-25 minutes. (Mine took 25)
– Remove from the oven and leave to cool a little in the tin then place on a wire rack to cool completely or serve warm. 

*This was just the size of the box I had, I think that 100g would be fine if that was what you had but more than 150g would be far too many.

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Filed under Cupcakes and Muffins, Easy

Okonomiyaki Recipe

The Japanese theme continues tonight with Okonomiyaki (お好み焼き).  Often called Japanese Pancakes or Pizza, I can see where they’re coming from but it’s more of an interesting hybrid.  I used to eat this a lot when I lived in Japan the first time.  There was a tiny little restaurant that did great Okonomiyaki and Monja, something I’m still looking for a good recipe for, in my neighbourhood.  I never had it the second time I lived there and having tasted it again tonight I really don’t know why, it’s delicious!

My mum has been calling this ‘Economyaki’ and she’s kind of right.  It is dirt cheap to make and I usually have everything in the cupboard.  If you don’t have some of the specialist stuff like bonito flakes then don’t worry about it, it tastes equally good just with mayo and ketchup!  We have an electric pancake maker that goes on the table top so I use this to cook them in front of everyone, if you don’t have something similar just use a nonstick frying pan and serve it from the hob. 

I am so happy that this turned out so well, I was really afraid it wouldn’t taste like I remembered or that my family would hate it.  Luckily it was fantastic and even my little sister, who hates cabbage with a passion, said it was delicious, she had hers with ketchup and mayo because she didn’t think she would like the sauce.  She’s actually kinda mad that I made her like something with cabbage in it, oops!

Okonomiyaki

Makes 1 large or 4 individual 

For the ‘pancake’:
3/4 cup dashi (or water)
1 cup plain flour
1/4 head of white cabbage, thinly sliced
1 egg
Your choice of toppings, I like shrimp, cooked bacon bits and may be some spring onion. 

For the sauce:
1/4 cup ketchup
2 tbsp worcestershire sauce
1/4 tsp dijon mustard
2 tbsp sake
2 tsp soy sauce

– In a small pan mix together the sauce ingredients and heat until boiling.  Mix well so that everything is combined and smooth then allow to cool. 
– In a medium bowl mix together the ingredients for the ‘pancake’ with a spoon until well combined.  If preparing at the table I like to put in the dashi followed by the flour, followed by the cabbage, break the egg on top then arrange your toppings on the top. 

Ready to go!

– Spoon out the mixture onto your cooking surface in the servings you want, shape lightly into rounds and then leave for a few minutes until the base it lightly browned and you can see the change in texture about half way up the ‘pancake’. 
– Flip it over using two spatulas.  Be careful though, it is never as easy as you think it will be! 
– Leave it for another couple of minutes until that side is browned too. 
– Serve with mayonnaise, okonomiyaki sauce and bonito flakes.

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Filed under Easy, Japanese, Mains

Hiyashi Chuka

I make Japanese style lunch boxes, bento, for my mum when she’s at work.  A lot of the time they’re just leftovers dressed up prettily or made in minature.  I use a lot of western foods too.  Since bento means lunch in a box it all works.  Sometimes I get the urge to go very Japanese and I’m in that phase right now so expect a few Japanese recipes from me in the next week.  Tomorrow’s lunch contains hiyashi chuka, which is a sort of noodle salad.  It makes a great light lunch and is a little bit different, although not for the Japanese who would probably regard it as a tuna mayo sandwich type of lunch, ie. normal and boring!

Hiyashi Chuka Bento

For the egg sheet:
1 egg
1 tsp sugar
1/2 tsp dashi powder if you have it
1 tsp corn flour
a splash of cold water. 

1 nest of egg noodles per person
1 slice of ham per person
about 1″ of cucumber per person
Dipping Sauce (I use TsuYu, which I get in a big bottle from the Oriental Supermarket.  You can find a recipe to make a good dipping sauce here.) 

– Cook the noodles according to the packet instructions.  Set aside to cool when done.
– Mix all of the ingredients for the egg sheet together well and heat a frying pan with a little oil. 
– Pour the egg mixture into the pan and swirl around so it is evenly covering the pan like a pancake. 
– Cook until the egg is solid then peel up off the pan and roll the egg sheet up swiss roll style. 
– Thinly slice the egg sheet, ham and cucumber. 
– Place the noodles on the bottom of each plate or bowl, then arrange the ham, egg and cucumber on the top. 
– Pour over the dipping sauce and eat!

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Filed under Easy, Japanese, Mains