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deep fried stuffed crepes

July 22, 2012 by potatoface

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: bananas,butter,cinnamon,dried fruit,eggs,flour,honey,milk,oil,quark,ricotta,salt | No Comments
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

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: banana,eggs,flour,honey,lemon,milk,quark cheese,ricotta cheese,salt,sour cream,sugar,yeast | No Comments
Muffins

April 3, 2012 by potatoface

muffins

Do you know what I like about muffins? That they always come right. You don’t need to measure the ingredients (as long as you know what consistency you are looking for), throw anything in it and voila! Muffins are done. I wish life was more like muffins…

I recently started taking driving lessons. I had never driven in my life before. I couldn’t afford driving lessons before as well. But now I’ve got this job most of the time I really like (is it weird to like your job if it’s not creative?) and in the job I really need to drive.

I even found my driving instructor through work. He’s really nice and patient. He even gives me discount on my lessons. And because I really appreciate it, I try to bake something for him every time. And as I have to consider his health, most of the time I’m making him healthy muffins.

His name is Kevin. Sometimes when Boyfriend is seeing me baking muffins again, he’s saying: ‘we need to talk about Kevin’. Not that Kevin is anything like the one in the book, hahaha….I hope.

If you don’t know what I’m talking about there is a tip – the book was made into a film. Watch it.

Anyway, I really enjoy driving around (or trying) in a mini. Yes, in a mini….I look so pretty in it.

banana muffins

Muffins

basic ingredients:

240 grams of wholemeal flour

100 grams of oats

1 teaspoon of baking powder

pinch of salt

half a glass of agave syrup (or half a glass of demerara sugar, nut agave syrup is so much better)

3 eggs

half a glass of milk

half a glass of sunflower or grape seed oil (or 60 grams of melted butter if you are decadent and don’t have to worry about your cholesterol)

1 spoon of cinnamon

1 spoon of vanilla extract

These are your basic ingredients. Now, it depends where the mood (or season) is taking you. You can add any fruit you desire:

1. one banana and 200 grams of raspberries

2. three ripe bananas and handful of chopped walnuts

3. 200 grams of blueberries, zest and juice of one lemon

4. three chopped apples

5. zest and juice of 2 oranges and handful of chopped pecans

6. two pears and 7 plums chopped

Etc, etc, you get the picture.

raspberry muffins

1. So basically what you do is mix in a bowl flour, oats, salt and baking powder. Whisk eggs, and add it to the mixture.

2. Add oil, milk, agave syrup, cinnamon and vanilla extract and mix it, not to vigorously.

3. In the meantime heat the oven (170 C)

4. Chop your choice of fruit or nuts. Add them to the mixture and fold it gently especially if you are adding raspberries.

5. Line a muffin tray with paper muffin cases. Fill each case with the mixture to just below the top.

6. Bake in the preheated oven till they’re nice and golden on top. Use the skewer to check if they’re baked inside (has to come out clean).

See, why is everything in life not this easy?

Category dessert, muffins | Tags: agave syrup,baking powder,banana,blueberries,cinnamon,demerara sugar,eggs,flour,milk,oats,oil,oranges,pears,pecans,plums,raspberries,vanila extract,walnuts | No Comments
Mac and cheese

March 6, 2012 by potatoface

mac&cheese

When it’s cold and gloomy outside, you might be craving comfort food. I would’ve never thought of having macaroni cheese, but few days of cold weather and early mornings at work and there I was. Comforting myself with children food.

macaroni cheese

Macaroni cheese

2 -3 cups of pasta (small)

2 knobs of butter

milk (about half a cup)

3-4 spoons of flour

nutmeg

pinch of salt

100 grams of vegetarian cheddar

100 grams of vegetarian parmesan

mozzarella

breadcrumbs

1. Boil water for pasta.

2. When your pasta is cooking, make your sauce (like bechamel) – melt butter in a pan, add flour and mix carefully on the low heat, then pour milk gradually, whisking. Try not to leave any lumps. Add pinch of salt and as much nutmeg as you like (spoon or two for my liking).

3. Drain pasta and grate parmesan and cheddar. Mix cheese, sauce and pasta (if you feel cordon bleu, add any veg you fancy or fresh herbs or go crazy and add some nuts). Add chunks of mozzarella to it.

4. Butter ovenproof dish, sprinkle some breadcrumbs and transfer your macaroni mixture into it. sprinkle more cheese on top and more breadcrums.

5.Bake in the oven until golden.

Category dinner, lunch | Tags: breadcrumbs,butter,cheddar,cheese,flour,milk,mozzarella,nutmeg,parmesan,pasta,salt | No Comments
easy vegetarian shepherd’s pie

December 17, 2011 by potatoface

I haven’t been here for a while. It was because I was down. And when I’m down I get stressed and worried that my family genes I hoped I didn’t have in me are actually saying hello.

Luckily it a was false alarm this time.

Even when I’m down, I’m still cooking. And what’s better on a cold day than comfort food – nice, hot shepherd’s pie.

I make a variation of this recipe with mung beans instead of quorn mince meat.

Vegetarian shepherd’s pie

Ingredients:

Quorn vegetarian mince meat

tin of chopped tomatoes

2 diced carrots

3 spoons of olive oil

3 shallots

tin of green peas (or 100grams of fresh ones)

vegetable stock cube

spoon of basil (fresh or dried)

freshly ground pepper

4-5 potatoes

knob of butter

3-5 spoons of milk

pinch of nutmeg

150 grams of grated cheddar

1. Chop shallots. Warm olive oil in a pan and fry shallots on the low heat.

2. When the shallots start getting golden (but not brown) add quorn mince meat and chopped tomatoes and carrots. Stir, cover and leave it to simmer.

3. In the meantime boil potatoes in salty water.

4. Add vegetable cubes to your meat free mince and season with pepper. I don’t use salt, but if you feel like adding some, suit yourself.

5. When your mince sauce starts to thicken, add herbs and peas (if they are fresh, you have to add them earlier).

5. Drain your potatoes and mash them with butter, milk and nutmeg.

6. In an ovenproof dish layer mince sauce. On top spread the potato mash, sprinkle with cheese and bake in the oven ( 180 C) till top starts getting golden.

Enjoy!

Category dinner | Tags: basil,butter,carrots,cheese,green peas,milk,nutmeg,olive oil,pepper,potatoes,quorn mince meat,shallots | No Comments
blueberry pancakes – much healthier than the american version

September 12, 2011 by potatoface

blueberry pancakes

I’m blessed to have a few but dear friends I can always count on. One of them, the best one, recently visited me. She’s like a sister to me and I love her very much. She has lived for the last 12 years in California, so the last time I saw her was about 6-7 years ago. We always pick up where we left, I never felt like there was a break at all. It feels almost like having a twin – we always know without talking and with the ocean between us when something happens in our life, when we are sad, or we are going through something dramatic.

If you have a friend you truly love and don’t need words to communicate with, you know you are lucky.

First morning after she arrived I made pancakes – my interpratation of an American favourite. It will always remind me of her.

Pancakes but much healthier than the American version

Ingredients

1cup of wholemeal flour

1/2 cup of spelt flour

1/2 cup of ready oats

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 spoon of cinnamon

2 eggs

blueberries

maple syrup or agave nectar

1 or 2/3 glass of soya milk

knob of butter

1. Mix all dry ingredients in a bowl. In a separate bowl mix eggs, milk and melted batter. Add those to the dry ingredients and leave the mixture for at least half an hour on the side.

2. Warm heavy frying pan. Wait until it’s really hot. Add blueberries to your batter, fold gently. Using a ladle pour some batter, wait till the top of the pancake begins to bubble, turn over, and fry until golden brown.

3. Repeat till you use all the batter, if you are making a lot of pancakes for many people, keep the ones you made in a warm oven until they’re all ready.

pancakes

If you just want simple pancakes, instead of wholemeal flour and ready oats use normal flour and ordinary milk instead of soya – and voila!

Category breakfast, brunch | Tags: agave nectar,baking powderready oats,baking soda,blueberries,cinnamon,eggs,flour,maple syrup,milk,soya milk,spelt flour,wholemeal flour | No Comments
wholemeal pancakes with spinach – no nonsense food

August 8, 2011 by potatoface

wholemeal pancakes with spinach - no nonsense food

There is no story behind pancakes with spinach. I like spinach, I like pancakes, that’s why I have combined the two together. Cheese is nice as well. And that’s basically it. They taste good though, everyone should try them…

Wholemeal pancakes with spinach and cheese

Ingredients for pancakes:

1 glass of wholemeal flour

1/2 glass of soya milk (doesn’t have to be soya if you don’t have it)

2 spoons of olive oil

2 eggs

1/2 glass of water if the batter is too thick

Ingredients for stuffing:

spinach

200 grams of cheddar cheese

2 spoons of olive oil

salt and pepper

1. Mix all ingredients for pancakes, if the mixture seems to thick, add some water.

2. Heat the frying pan. It has to be really hot. Then when the pan is hot and your batter smooth and creamy, using the ladle pour some onto the pan, tilt the pan in a circular motion so that the batter coats the surface evenly, leave until it sets, flip it and put it onto a plate on the side.

3. To prepare spinach, heat olive oil in a pan, saute spinach (you need to do it on a low heat, add spinach gradually and cover).

4. Add salt and pepper.

5. When the spinach is done, spread some butter in an ovenproof dish (you can use a separate dish for each person), grate cheese, spread some spinach in the middle of the pancake, on top of the spinach sprinkle cheese, roll the pancake, put it into an ovenproof dish.

6. When your ovenproof dish is full of rolled pancakes, sprinkle more cheese on top of them.

7. Leave them in the hot oven (180C) till cheese melts properly.

Enjoy!

Category dinner, lunch, starter | Tags: cheese,eggs,flour,milk,olive oil,pepper,salt,spinach | No Comments
vegetable omelette – breakfast has never been easier

June 11, 2011 by potatoface

In ‘Pulp Fiction’ there is a scene where the character played by Quentin Tarantino says that he doesn’t eat Big Kahuna Burgers ‘because my girlfriend is a vegetarian, so that pretty much makes me one too..’

And that’s pretty much Boyfriend’s life. To make up for it I’m sometimes using Quorn. Some of it is not too shabby, for example the bacon. Totally kosher as well.

Here’s a recipe for vegetable omelette. Basically you fry anything you find in the fridge with some eggs and top it up with cheese. Breakfast has never been easier…

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Category breakfast, lunch | Tags: butter,cheese,chives,easy,eggs,milk,mushrooms,omelette | No Comments
Healthy crepes

June 8, 2011 by potatoface

healthy crepes

When you have a day off (for some people it is usually the weekend, for myself and Boyfriend it is a random day) you could make something different for breakfast. I quite often make crepes. They are a healthy version with oats and wholemeal flour and they are yummy. They are also good for brunch or lunch. When we’ve got friends staying over it’s always a winner.

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Category breakfast, brunch, lunch | Tags: bananas,blueberries,breakfast,brunch,cinnamon,crepes,eggs,flour,healthy,lemon,lunch,maple syrup,milk,oats,pancakes,strawberries,yummy | No Comments