With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.
You will need:
125g/4oz Odlums Self Raising Flour
1 tablespoon Shamrock Golden Caster Sugar (optional)
Pinch of Salt
150ml/¼ pint Milk
Oil for frying
Sieve flour and salt into a bowl, stir in the sugar (if using)
Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.
This recipe is by bbcgoodfood and turned out great- I would definitely make it again. This coffee cake is a lovely dessert that would go well with your favourite beverage☕
170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 ½ tsp baking powder
1 tbsp instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)
Heat the oven to 160C/140C fan/gas 3. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.)
When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean.
Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
I came across this recipe on Instagram and thought it looked delicious and easy to make. Avocados have many health benefits, they are a good source of vitamins, minerals and omega-3 fatty acids . Avocados can be used in a variety of dishes. This meal was quick and easy to make and I look forward to having this for lunch again soon.
100g pasta per person
1 small avocado
1 garlic clove
1 tbsp olive oil
2 tbsp lemon juice
small handful of fresh mint leaves
Cook the pasta according to the packet instructions. Drain and set aside.
Destone the avocado, then put the avocado flesh, garlic, olive oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water.
Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated.
Porridge is my go-to breakfast and I have it almost every morning. It keeps me going until lunchtime and is particularly nourishing during the winter months when the weather is cold. My favourite brand of porridge is Flahavan’s. There are many possible porridge toppings which I have listed below. This list may be useful when you are shopping for groceries next.🌅
Peanut butter/Almond Butter
Porridge can be made using water and/or a variety of milks🥛
Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes.
Allow to cool completely and cut into bars before serving.
This recipe is by Supervalu. I recently bought Achill Island Sea Salt and was looking forward to using it in this recipe. The recipe can be slightly adjusted depending on how many servings you want and the size of the potatoes. I used 3 sweet potatoes today.
🥛Dairy free🌾Suitable for Vegetarians
5 Sweet Potatoes, peeled and sliced
3 tablespoons Cornstarch
1/2 teaspoon Seasoned Salt (I used Achill Island Sea Salt)
1/2 teaspoon Chilli Powder
1/4 teaspoon Black Pepper
1 garlic clove, minced
2 tablespoons sunflower oil
Preheat oven to 200 degrees celcius and line a large baking sheet with parchment paper. 3 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
Place cut sweet potato fries in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating.
Pour the potatoes into a strainer and shake off extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add add the garlic, seasoned salt, chilli powder, black pepper and oil.
Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove them from the oven and flip. Place them back into the oven for 10-15 minutes. Make sure to rotate the pan to avoid uneven browning.
Turn the oven off and keep the fries inside as as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy 🙂