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Posts Tagged ‘honey’

  1. deep fried stuffed crepes

    July 22, 2012 by potatoface

    deep fried crepes

    deep fried crepes

    This is my ‘pick me up and turn me round’ type of food..

    Deep fried stuffed crepes

    Ingredients

     for the pancakes:

    1 cup of milk

    2-3 eggs

    1 1/2 – 2 cups of flour

    2-3 spoons of olive oil or melted butter

    pinch of salt

    1/2 cup of oil for frying

    For the filling

     220grams quark or ricotta

    2 mashed bananas

    1/3 cup of honey

    1 teaspoon of cinnamon

    1/2 cup of raisins or any dry fruit (cranberries, chopped apricots,etc)

    deep fried crepes

     1. Mix all the ingredients for pancakes. Leave it for 10 minutes. If it’s too thick after 10 minutes, add some water.

    2. In the meantime warm up a non stick frying pan on the medium heat. When the pan is really hot, pour your mixture using a ladle and tilt the pan with a circular motion so that the batter coats the surface evenly.

    3. Cook the crepes and flip when it starts to loosen. Use a spatula.

    4. Cook on the other side for a minute, transfer it onto the plate.

    5. Repeat till you use all the batter.

    6. After you have all crepes prepared, mix all the ingredients for the filling.

    7. Put about a tablespoon of the filling in the middle of the crepes, fold it like a tortilla, then fold it again to make them rectangular.

    8. Heat oil in a pan. Wait until it’s really hot, fry your stuffed crepes on medium heat till they are crispy and golden brown on both sides.

    9. Serve with a spoon of sour cream and sprinkled with icing sugar and cinnamon.

     Pick me up and turn me round
    I feel numb – born with a weak heart
    (So I) guess I must be having fun …

    Category brunch, dinner, lunch | Tags: ,,,,,,,,,,, | No Comments

  2. ricotta crescents

    July 20, 2012 by potatoface

    ricotta crescents

     Sometimes I think baking keeps me from going insane. It’s zen, it’s like meditating. It makes me feel a bit like a witch making potions (evil laugh).

    So when you feel down, save yourself by baking.

    And give the product of your labour away if you tend to comfort eat. After all what they say is if you love it, set it free…

    ricotta crescents

    ricotta crescents

    Ricotta crescents

     Ingredients

    for the dough:

    50grams of fresh yeast or two sachets of dry ones (15 grams)

    cup of lukewarm milk

    2 table spoons of sour cream

    1/4 cup of sugar (or 1/4 cup of honey)

    pinch of salt

    3 eggs and 1 egg white (you will have one after making the filling)

    100 grams of melted butter

    3-4 cups of flour

     for the filling:

    220 grams of ricotta or quark cheese

    zest and juice of one lemon

    1 egg yolk

    1 mashed banana

    1/3 cup of honey

    1 egg for brushing

    1. Put yeast in a big bowl, add sugar or honey and warm milk. Mix and leave it for 10 minutes.

    2. After 10 minutes when the yeast has started working add eggs, butter, sour cream, pinch of salt and 3 cups of flour.

    3. Start to kneed the dough. If you need it, add more flour…no pun intended.

    4. Leave the dough to raise.

    5. After half and hour kneed it again and leave it for another half an hour.

    6. Mix ingredients for the filling.

    7. Sprinkle your working surface with more flour. Divide the dough into 4-5 parts.

    8. Roll out one part of the dough on the floured surface. Cut into triangles. Brush with beaten egg.

    9. Put about 1 small tablespoon of filling on the end of the triangle. Start rolling from that end making the shape of a crescent. Repeat with the rest of the dough.

    10. Transfer crescents onto a baking tray lined with greased paper. Brushed each one with beaten egg and sprinkle with more sugar.

    11. Bake in the oven at 170 C till they are golden brown.

    Breath in and out…eat it. Be happy.

    Category breakfast, dessert | Tags: ,,,,,,,,,,, | No Comments

  3. cornmeal biscuits and hazelnuts meringue

    July 15, 2012 by potatoface

    cornmeal biscuits

     When I was at the university I used to bake cornmeal biscuits (gluten free). And let me tell you, they were a hit.

    So I decided to make them again, and because when you are making them you are left with egg whites, I didn’t have any other choice than to make two desserts. Life is difficult and you just have to accept it.

    cornmeal biscuits

     Cornmeal biscuits

     Ingredients:

    125 grams of butter

    4 egg yolks

    250 grams of cornmeal

    half a cup of honey

    pinch of salt

    1. Pre- heat oven to 180 C

    2. Mix everything in a food processor or quickly by hand (chop the butter into small chunks first).

    3. Leave in a fridge for half an hour.

    4. Roll it out with a pin roll on a surface sprinkled with more cornmeal flour. Cut out biscuits and bake them on a baking tray lined with greased paper until they’re golden brown.

    Because you are left with 4 egg whites I highly recommend using them to make hazelnut meringue.

    This recipe is from Supper With Rosie by Rosie Lovell

    hazelnut meringue

     Hazelnut meringue

     Ingredients

     4 egg whites (ha!)

    2 tablespoon of vegetable oil

    125g hazelnuts

    250g caster sugar (I used half of that and it was enough)

    a few drops of vanilla extract

    1 tablespoon of white wine vinegar

    275ml double cream ( I mixed 120ml of double cream with 150ml of sour cream)

    200g raspberries

    icing sugar for dusting

    hazelnut meringue

    hazelnut meringue

    1. Bring egg whites to room temperature. Line the base of two 200cm round cake tins with foil (or greased paper)

    2. Grease the sides and the foil with vegetable oil.

    3. Toast the nuts until they are golden, either in the oven or in a dry pan over a low heat. Tip them into a plate to cool then pulse in a food processor until chunky.

    4. Turn the oven up to 200C (gas mark 6)

    5. Place egg whites in a large bowl and whisk until stiff. Gradually fold in the casting sugar (whipping continually), then add vanilla and vinegar and finally the nuts – do this carefully as you don’t want to loose any air. Divide the mixture into two cake tins and bake for 10 minutes. Turn the temperature down to 170 C (gas mark 3) and bake for another 25-30 minutes.

    6. Remove the meringues from the oven and leave to cool. Remove them from the tins only if they are completely cool.

    7. Whip the cream until it forms peaks and mix with berries. Spread over first meringue, seal with the second one on top. Sprinkle with sugar.

    It is the perfect summer dessert.

    Category cakes, dessert | Tags: ,,,,,,,,,, | No Comments