If you want to make your holiday meal a lot more interesting, check out these gourmet vegetarian and vegan recipes. Bonus: Most are fairly simple to make.
Recipe: Chile-Lime Sweet Potatoes
The marriage of Southern comfort food laced with smoky Latin condiments is the perfect complement to grilled vegetable sandwiches and cold beers.
Today is Pancake Day (also known as Shrove Tuesday) so I thought I’d post a recipe for pancakes! Pancakes really are the simplest things to make. I find it astonishing that people will buy those awful pre-made pancake mixes when its so easy to make them from scratch.For the pancake mixture
140g plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butterTo serve
caster sugar
lemon juice
lemon wedgesMethod
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing.
Make a well in the centre of the flour and break the eggs into it.
Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
When all the liquid has been added, the batter should be smooth, with the consistency of thin cream.
Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Traditionally, people would say to place the batter in the fridge for 30 mins, to allow the starch in the flour to swell, but lots of recipes don’t mention that now. I still did it though.Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I used a ladle but I didn’t need to fill it full. It was probably about 5tbsp and I was using a 23cm/9in pain. About 2 tbsp is about right for an 18cm/7in pan. I would suggest using a ladle though, so it can be poured into the hot pan in one go.
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only a minute or so to cook; you can lift the edge with a spatula or palette knife to see if it’s golden brown.
Flip the pancake over, either with a spatula or you can try tossing it with the pan. The other side will need a few seconds only - then simply slide it out of the pan onto a plate.
To serve, I personally love sprinkling each pancake with freshly squeezed lemon juice and caster sugar then I fold them over twice. Then I sprinkled with a little more sugar and lemon juice.
I also like to serve them with Nutella. I spread a heaped teaspoon on the pancake while its still in the pan then fold it over and serve. Or you can drizzle some maple syrup over the top, although I prefer golden syrup. Or melt chocolate sauce over them and slice some bananas on top and serve with ice cream. You can do anything you like!If you want a whole evening of pancakes, you can of course make savoury pancakes. It’s the same basic pancake recipe but once you’ve flipped the pancake over once, just add your ingredients and fold over.
In this instance I’ve gone for a ham and cheese pancake. Simply sprinkle over some grated cheese…
Add the ham…
Fold over and continue cooking on a low heat until the cheese is melted, being careful not to burn the pancake itself.
Slide onto a plate and enjoy!
Happy Pancake Day!
Coconut Pancakes with Grilled Bananas and Salted Caramel Rum Sauce
No-Bake Energy Bites.
Ingredients:
- 1 cup (dry) oatmeal (Used here are old-fashioned oats)
- 1 cup toasted coconut flakes
- 1/2 cup chocolate chips
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed
- 1/3 cup honey
- 1 tsp. vanilla
Method:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (These are about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
The recipe on the right for Jalapeño Corn Cakes is really good. My mom made it last night and I had to make a copy. With beans and rice you’ve got a complete meal. It’s simple but a great combination. I recommend it.
Liquid rubies
Ever since Pom Wonderful started marketing the health benefits of pomegranate juice, and selling them in those cool pom shaped bottles, more and more recipes calling for pomegranate molasses have been popping up. Pomegranate molasses is a traditional ingredient in Middle Eastern cooking and can be used in a variety of dishes, such as Bourbon-Pomegranate Molasses Beef Short Ribs, Pomegranate Cupcakes, or Eggplant Moussaka. You can also mix it with a little orange juice and club soda for a refreshing punch. Pomegranate molasses can be found at Middle Eastern markets, or you can easily make some yourself with some pomegranate juice, sugar, and lemon. (Find more pomegranate molasses recipes by searching food blogs.)
Pomegranate Molasses Recipe
Ingredients
* 4 cups pomegranate juice
* 1/2 cup sugar
* 1 table spoon lemon juice
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
Currently making pomegranate molasses for stocking stuffers this year.
Carl Sagan’s Apple Pie (by Neven Mrgan)
“If you wish to make an apple pie from scratch, you must first invent the universe.” — Carl Sagan.
(Source: geologise)
