This is one of those recipes we make quite a lot. For us, it’s a recipe we can throw together from ingredients we have in the cupboards.
Sweetcorn pancakes (Serves 4)
125g self-raising flour
400g can of sweetcorn, drained
Salt and pepper
Oil for frying
1. Mix the flour, egg and milk in a food processor until smooth. Add half the sweetcorn and pulse again.
2. Fold in the remaining sweetcorn and season as required.
3. Brush the frying pan lightly with oil and heat up the pan. Cook tablespoonfuls of the batter at a time. When the mixture has set, flip over and cook the second side until golden. Repeat until all the mixture has been used.
Serve with a tomato chutney.
Last weekend we had a lovely time at the Foodies Festival at Tatton Park. The sun was shining and there were loads of stalls and events taking place. My highlights were:
- A delicious lunch from Vfresh
- Lemojito from The Fresh Lemonade Company
- Ice cream in a toasted broiche bun and champagne and rose sorbet from Ginger’s Comfort Emporium
- Pinapple, guava and lime juice from The Cracker Drinks Co
- Some fab freebies from Ecover
- The Open Top Bus bar
- Ginger Ale and Lemon Tonic from Fever Tree
We watched Zoe Salmon from Celebrity Masterchef make brownies with fudge bits in, which I am sure I will be attempting soon.
One of my favourite things about long weekends is the opportunity to cook a delicious breakfast. My mum bought me a waffle machine for Christmas. At first I thought it was one of those bits of kitchen equipment that would gather dust, but I’ve used it lots. It’s really quick and easy to whip up a batch of delicious waffles.
Gingerbread Waffles (Serves 4)
100g caster sugar
100g melted butter
200g self raising flour
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1. Turn the waffle machine on so that it will start heating up while you make the batter. Spray the surfaces generously with a cooking oil spray, such as Frylight.
2. Whisk the eggs with the sugar and whisk well. Add in the melted butter and whisk again into a smooth batter.
3. Add the flour, baking powder and spices and stir the mixture together.
4. Gently whisk in the milk, making sure the batter has a smooth consistency.
5. When the waffle maker has warmed up, placed the required amount of mix onto the baking surface. (For my machine its about 2 tablespoons of batter for each waffle.) Close the waffle iron and let each waffle bake for around 3 minutes. They should be golden brown.
Serve with sliced banana and a drizzle of maple syrup
Ever since I read this post from Kerry Cook’s I’ve been hopelessly distracted by thoughts of chocolate flapjack. So when I found some porridge oats in the back of my cupboard when on a tidying spree I knew the signs were telling me to make them.
I adapted Kerry’s recipe by adding in the zest of an orange and a good splash of orange juice and used milk chocolate and golden syrup.
They are every bit as delicious as they sound and I urge you not to resist – just bake them!
(I know, despite getting off to a good start, I haven’t been doing very well with the Blog Every Day in May challenge. There were some suggested posts that just didn’t seem to fit in with what I wanted to blog about. I’m going to get back on track and if the suggested post doesn’t take my fancy I’ll blog about something else instead.)
My tip for fellow vegetarians is to check out the Veggies.co.uk blog where lots of new products suitable for vegetarians and vegans are reviewed. The posts are honest reviews and a great way of finding out about new things to try. As well as food and drink products, you’ll find cleaning and household products.
I find that there’s lots of inspiration on the site and hope you’ll enjoy it too.
I seem to have developed a slight obsession with Cake pops, but they’re such a good way of using up cake crumbs. I didn’t have any lollipop stick to hand so these are cake bites rather than Cake pops, but the basic idea is the same.
Dark chocolate and orange cake bites (Makes 10)
150g crumbled chocolate cake
100g 85% cocoa solids chocolate
Dried orange peel to decorate
Mini bun cases
1. Mix together the marmalade with the cake crumbs. It will still look crumbly, but don’t worry, just mix it in well.
2. Start rolling the mixture into balls, about 2.5cm across by pressing the mixture together firmly in your hand and then rolling it so it is as close to a sphere shape as possible (easier said than done, I’m afraid – mine often end up a bit wonky!).
3. When you’ve rolled all the mixture into balls, place them in a fridge and let them chill for at least 1 hour.
4. Melt the chocolate. I use the microwave, but you have to be very careful and don’t let the chocolate burn.
5. Prepare a sheet of greaseproof paper to place your cake bites on.
6. Coat the cake bites in chocolate one at a time. Rescue the cake bite from the bowl of metled chocolate using a fork and let as much chocolate as possible drain off. Place the cake bite onto the greaseproof paper. Repeat with the remaining cake bites.
7. Use dried orange peel to decorate the cake bites. Allow the chocolate to set.
8. Once the chocolate coating has dried place the cake bites into the mini bun cases to serve.
… I try and make every moment count.
(The task for today is to describe what you do, if you can’t use your job title in the answer.)
It’s been a lovely sunny Bank Holiday weekend, so in the interest of making it count, we had a lovely day out at the coast, eating ice cream, walking on the beach, checking out Anthony Gormley’s Another Place, losing all our 2ps in the arcades, walking down the pier, eating an amazing meal in a little pub we found in the middle of nowhere and enjoying our road trip and the pleaure of just being together.
Sunny bank holiday weekends are the perfect excuse for enjoying a refreshing cocktail and here’s one inspired by our trip.
Cointreau Fizz (Serves 1)
3 Lime wedges
100 ml Soda water
1. Squeeze the limes into a tall glass with ice in.
2. Throw the lime wedges into the glass along with the Cointreau and Soda.
3. Drink in the sunshine.