Canadian buttermilk pancakes with maple syrup

Canadian buttermilk pancakes with maple syrup

Canada is where this profoundly unique syrup made from the sap of maple trees is made, and these are the pancakes that a certain Madame Lafond made for me when I was in Quebec; delightfully easy but tasting so light and fluffy.

Ingredients

• 4fl oz/120ml buttermilk
• 5oz/150g plain flour
• ½ level tsp baking powder
• pinch of salt
• 3 large eggs, beaten
• about 1-2oz/25-50g lard

To serve

• lots of pure maple syrup and crème fraîche

Method

1. First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.
2. Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.
3. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.
4. Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.
   
   
   source: bbc

Canadian butter tarts

Canadian butter tarts

Melt-in-the-mouth Canadian tarts.

Ingredients

• 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
• 2 large eggs175g light muscovado sugar
• 100g raisins
• 1 tsp vanillaextract
• 50g butter, room temperature
• 4 tbsp single cream
• 50g chopped walnuts

Method

1. Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
2. Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
3. Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.
   
   Source: bbcgoodfood

Gin & tonic cake

Gin & tonic cake

Ingredients

For the cake

• 250g salted butter
• 325g golden caster sugar
• 4 eggs
• 250g self-raising flour
• 75g natural yogurt
• 2 juicy limes(see tip below), juice only
• 75ml gin
• 150ml tonic water
• 1 tsp juniper berries, lightly crushed

For the icing

• 200g softened butter
• 400g icing sugar
• 2 tbsp milk
• zest of 3 limes(using up those you've juiced, above)

To decorate

• 2 limes, zested then 1 cut into thin wedges to decorate
• 1 tbsp granulated sugar
• lemon sherbets
• ¼ cucumber, peeled into ribbons
• party straws

Method

1. Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
2. Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it’s a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
3. Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
4. To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
5. To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up – this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
6. To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.

 source: bbcgoodfood

Beef pho

Beef pho

Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles.

Ingredients

• 1l low salt beef stock
• 1 large onion, peeled and cut into quarters
• large thumb-sized piece ginger, peeled
• 1 cinnamon stick
• 2 star anise
• 1 tsp coriander seeds
• ½ tsp cloves
• 230g sirloin steak
• 1 tsp palm sugar
• 1 tbsp fish sauce
• 1 ½ tbsp soy sauce
• 200g flat rice noodles
• 2 spring onions, shredded
• 1 small red (bird's-eye) chilli, finely sliced
• handful each of Thai basil and coriander
• 1 lime, cut into wedges

Method

1. Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
2. Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
3. Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

 Source: bbcgoodfood

Easy pancakes

Easy pancakes

Ingredients

• 100g plain flour
• 2 large eggs
• 300ml milk
• 1 tbsp sunflower or vegetable oil, plus a little extra for frying
• lemonwedges, to serve (optional)
• caster sugar, to serve (optional)

Method

1. Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
2. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
3. Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
   
   Source: bbcgoodfood

Apple & blackberry crumble

Apple & blackberry crumble

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit.

Ingredients

For the crumble topping

• 120g plain flour
• 60g caster sugar
• 60g unsalted butter at room temperature, cut into pieces

For the fruit compote

• 300g Braeburn apple
• 30g unsalted butter
• 30g demerara sugar
• 115g blackberries
• ¼ tsp ground cinnamon
• vanilla ice cream, to serve

Method

1. Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
2. Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
3. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
   
   Source: bbcgoodfood

Spanish stuffed marrow Spanish stuffed marrow

Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo.

Ingredients

• 1 marrow
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 100g chorizo, chopped
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp each dried oregano and dried thyme
• 2 x 400g cans chopped tomatoes
• 140g roasted red pepper from a jar, sliced
• handful parsley, chopped
• 85g fresh breadcrumb
• 100g Manchego, grated

Method

1. Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
2. Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.
3. Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.
   
   

 Source:  bbcgoodfood