Because the internet hasn’t posted / shared enough pancake recipes today.
These are highly recommended though, on Shrove Tuesday or any day. Make sure you use cold mashed potatoes so the brie doesn’t melt immediately – but mashed potatoes do cool quickly, so if you make them an hour in advance then leave to cool then they should be fine. Then you get the lovely pockets of brie in the middle of the hot pancakes. Serving suggestion: with homemade cranberry sauce. You can use standard mashed potatoes / leftovers if you’ve got them rather than sweet potatoes.
(per 2 people)
2 sweet potatoes, peeled and mashed in advance – no need to add butter/milk when you’re mashing, sweet potatoes become so soft that there’s no need.
1 egg, beaten
75-100g brie, cut into cubes
herbs of choice – I used some dried chives-and-parsley mix
salt and pepper
1-2 tbsp flour
- Stir everything but the brie together until well mixed (add flour cautiously until it’s as dry as you want it), then stir in brie more cautiously
- Heat a pancake pan with a little olive oil over a hot flame, then turn down slightly and plop scoopfuls of the mix into the pan. Press down slightly. Cook on either side for a few minutes until browned.
- Enjoy immediately
Not normally one to deviate from my tried-and-trusted brownie recipe, but I had some salted caramel left over from making salted caramel and chocolate tarts and figured I’d try something new. They were really good, even if my caramel was a bit too runny. Enough that I might make again using just the recipe’s needs of 100g sugar / 50g butter / 1/4 tsp salt flakes / 3 tbsp double cream (check the above link for method of how to make caramel)… although I’m quite lazy sometimes so probably would just wait until I had some spare caramel lying around.
85g dark chocolate, chopped
115g unsalted butter
200g granulated sugar (or white/brown sugar mix)
2 large eggs
1 tsp vanilla extract
85g plain flour
However much caramel you want, frozen or refrigerated until quite firm.
- Preheat oven to 180oC and lightly grease an 8×8 inch baking pan.
- Melt chocolate and butter until only a couple of unmelted bits remain, then take off the heat and stir until smooth and fully melted.
- Whisk in sugar, then eggs, one at a time, then vanilla.
- Stir in flour with a flexible spatula.
- Chop or spoon caramel into small pieces (depending on how firm it is), and gently fold all but a few bits into the batter. Scrape the batter into the pan until even then scatter remaining caramel bits on top.
- Bake for 30 minutes at 180oC, until a toothpick inserted into the centre comes out almost clean.
(Recipe via Smitten Kitchen)
Clicking onto Buzzfeed’s reliable list of 21 Delicious Scottish Treats Everyone Should Try resulted in a lot of foods I had tried or was at least familiar with, and then something called Skirlie.
After some googling, this turned out to be savoury sautéd oats that can be served as a side dish, or a vegetarian alternative to haggis (if the traditional beef-dripping is omitted) – or breakfast or lunch, it seems really versatile. I thought I’d try it for dinner with some spinach mixed in, and it was fairly tasty and filling – plus all the ingredients were to hand, which is ideal if you’re running low on food or ideas!
70g / 2/3 of a cup of rolled oats
1.5 tbsp butter
1 small onion / 2 spring onions, finely chopped
1/2 tsp dried mixed herbs / 1 tsp fresh thyme leaves
1 handful frozen spinach
Freshly ground black pepper
- Heat the butter and soften the onion, taking care not to burn it. Bring a saucepan of water to the boil.
- Add the herbs, reduce the heat, and stir in the oats – cook on a low heat for 5 minutes, stirring frequently.
- Meanwhile, add the frozen spinach to the now-boiling water and leave until almost cooked. Then, poach the eggs – if you want it to be pretty, do it in another pot, but I just made my whirlpool in the spinach-pot and plopped each egg in the middle. I got a few stray wispy white bits, but it cooked fine.
- While the egg is cooking, pick out the spinach using a slotted spoon and stir into the oats along with a little water if you’d like. Top with pepper.
- Serve immediately, ideally in warmed bowls.
Though probably best not having both of them in one day, as the smoothie is incredibly filling (I had it for elevenses and wasn’t hungry for lunch… as someone who is a big fan of regular meal and snack times [breakfast, elevenses, lunch, afternoon tea, dinner, and maybe supper] this is a testimony to its filling powers).
And also if you’re going to object to the use of ‘quesadilla’ for something that doesn’t contain cheese – well yes, I can but agree with you. But I thought I’d run with the name given to it by the blog where I found the idea.
chocolate-banana-peanut butter smoothie
1 banana, sliced – fresh or frozen
1 tbsp hot chocolate powder
2 tbsp Greek/plain yogurt
2 tbsp peanut butter
(2 tsp honey – optional)
Place all of the ingredients in a blender. Blend until smooth and creamy.
1 tortilla, cut in half – potentially easiest if a weird square one like I had in my freezer
2 strawberries, sliced
1 small banana
1 tbsp peanut butter
1 tbsp nutella (/another one peanut butter)
Sprinkling of cinnamon
Smidge of butter/oil for pan
- Spread one tortilla with peanut butter and the other with nutella
- Distribute fruit across one tortilla then top with cinnamon
- Press tortillas together
- Melt oil / butter in pan then heat gently for a few minutes on either side
I’m not one to jump on the “super-food” bandwagon, but if I see a new vegetable at 50p in Tesco then I’m all for trying it. For some reason the blogosphere / pinterest / the web marketing geniuses behind http://www.discoverkale.co.uk/ have decided it is the ingredient to eat. Sidenote: I would normally hesitate to trust a food that has its own website, but I thought I’d give this one the benefit of the doubt.
Seeing as how late to the bandwagon I am with this one, you might well have formed your own opinion of the brassica, but if not then I’d describe it as a cross between broccoli, parsley, and cabbage. It’s tasty, with more oomph to it than your standard lettuce. Quite sturdy too. I had a bit of a ‘kale day’ last week, with two helpings of the below salad and then a serving of the mash… but my other food that day included a French-brioche-toast with berry compote (at the Glad Café – well worth a visit if you’re in Glasgow’s southside) and one or two or three brownies, so on balance even kale’s super-healthiness probably didn’t even out my day.
chopped chickpea kale salad
about 3 cups of chopped kale (I didn’t chop mine very much; you could chop it lots if you want to)
1 tin chickpeas, drained
1 onion, diced
½ cup of almonds, chopped
½ cup of sunflowe seeds
(optional) 1 apple OR 1 avocado, chopped
for the dressing:
3 tablespoons of (extra virgin) olive oil
1 tablespoon of apple cider vinegar
1 tablespoon of honey
½” piece of ginger, peeled and minced
some fresh cracked black pepper
- Toast the almonds and seeds seeds together in a small frying pan over low heat with a splash of olive oil. This should only take about five minutes, but be sure to watch because you want the almonds to be lightly brown but not burned. Allow them to cool slightly before incorporating into the salad.
- Make the dressing by combining all of the ingredients in a jar and shaking vigorously, or in a bowl and whisking. Set aside.
- If making for a side, place all kale in a large bowl and stir the dressing into the leaves with your hands, then add the rest of the ingredients. If making for 3 different lunches, just split up the ingredients between 3 containers (except the apple – don’t chop until ready to eat) and leave the dressing to pour over on the day.
boursin-mashed sweet potato with kale
1 sweet potato, peeled and cubed
Handful kale, chopped into tiny bits
2 tbsp whole milk / cream
1 tbsp boursin* OR cheap-as-chips cream cheese plus a sprinkling of freeze-dried salad herbs
- Bring a pot of slightly salted water to boil, then add the sweet potato. Cook for 5-7 minutes, then add the kale and cook for 5 minutes more, until the potatoes are soft and the kale is wilted.
- Drain then pour in the milk/cream and cream cheese to the pot. Mash well.
- Enjoy as is or use to top other things.
*a delicious French cream cheese with a really unique flavour and price markup (in the UK) to match
(recipe is a quicker version of this)
This crust is a bit crumbly, but once it’s cooked it doesn’t really matter.
for the crust
175g plain flour
75g ground hazelnuts (either ready-ground, or process them first before adding other ingredients)
50g icing sugar
finely zested rind of one lemon
1/4 tsp cinnamon
freshly grated nutmeg
1 egg yolk
for the filling
handful brambles (blackberries)
3 bramley apples, peeled and sliced
1 tsp lemon juice
- Put all dry ingredients for pastry crust in a food processor and blitz until mixture resembles breadcrumbs. Add egg yolk and blitz again. If it needs a little more moisture to make it come together, add a tablespoon of cold water.
- Roll into a ball, cover with clingfilm and rest in the fridge for 30-60 minutes.
- Divide into 2/3 and 1/3 quantities. Roll out the 2/3 piece to line base and sides of a 23cm tart tin. Roll the 1/3 piece out flat and cut into strips for lattice.
- Put fruit, juice, and sugar in a small saucepan. Cover and heat slowly until bubbling, sugar dissolved, and apples turned to a pulp. Thicken with a little cornflour mixed into cold water if necessary.
- Spoon the fruit filling into the tart crust. Lay the lattice strips across the fruit filling.
- Place on a hot baking sheet or oven tray and bake in a pre-heated oven at 190C for 30-35 minutes.
An excellent vehicle for using those Gü glass ramekins that are just a bit too good to throw out.
225g digestives, smooshed into crumbs
100g butter, melted
- Stir together then press into ramekins to form biscuit base. Place in fridge to cool.
400g granulated sugar
170g butter, cut up into little pieces, room temperature
275ml double cream, room temperature
1/2 tbsp sea salt
a large pot that you don’t mind risking getting mucky and a silicone whisk if you have one, plus a thermometer if you have one
- Assemble all ingredients
- Over a medium-high heat, heat the sugar in the pot. When it starts to melt, commence whisking. Ignore the crumbly texture that ensues.
- Continue to whisk until fully melted, then swirl pan to keep it moving and stop it burning while it turns a darker colour and gets hotter.
- When it gets to about 170oC, stir in the butter (carefully – burning sugar is very hot [duh]).
- Remove from heat and whisk in the cream until it’s beautifully smooth. Then whisk in the salt.
- Leave to cool for 15 minutes then pour over the biscuit bases. Depending on how much caramel you want in each tart, there may well be some left over – in which case, store in a jar and use for ice-cream etc. Place in fridge to cool further.
150g dark chocolate
25ml double cream
- Melt the chocolate, cream, and butter then carefully spoon over cooled caramel. Place in fridge to keep until an hour before serving.
A very tasty curry. There are lots of spices that play together very nicely to give a complex flavour without leaving you running for chilled milk. Use whole spices if you have them and a mortar and pestle to hand; I did not and ground ones were fine!
2 red onions, finely sliced
3 tbsp vegetable oil
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 tsp paprika
1 tsp dried chilli flakes
thumb-sized piece of fresh ginger, peeled and grated
(optional: 1 sweet potato, cubed)
1 tin plum tomatoes
2 tins chickpeas
4 cloves of garlic, minced
1 tsp salt
1 fresh green chilli, finely sliced – or 1 tsp harissa paste
- Gently fry sliced onions in vegetable oil.
- Once they are translucent, stir in the sweet potato if using. Tip in the spices and cook over a low heat for 5 minutes.
- Add the water and tomatoes and cook for a further 5 minutes. Add the chickpeas, garlic and salt – and harissa paste if using.
- Allow to reduce for 10 minutes (or as long as necessary for the sweet potato to cook) over a low heat, adding water if necessary.
- Sprinkle with fresh chilli if using before serving with rice or flatbreads and mango chutney.
(adapted slightly from frugalfeeding)
I made some crystallised ginger the other day, primarily to obtain ginger syrup to add to hot apple juice to make delicious hot spiced juice, and thought I’d use the ginger left over to make these cookies. As in the delicious treacle cookies, the black treacle means that the cookies are delightfully chewy, though I’ll admit that they’re not the best lookers in the world! Allow plenty of room for spreading.
(makes 20-30 cookies)
130g dark brown sugar
75g granulated sugar
1 large egg
2 tbsp black treacle
1 tsp vanilla extract
1 tsp ground ginger
1/2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp cocoa (optional)
100g dark chocolate, roughly chopped
4 tbsp crystallised ginger (optional)
- Beat the butter and sugars together until light and fluffy.
- Beat in the egg, treacle, and vanilla extract.
- Stir in the powdery ingredients.
- Fold in the chocolate and ginger chunks.
- Drop by tbsp onto baking sheets, and bake for 8-10 minutes at 180oC.
- Allow the cookies to rest on the cookie sheet for a few minutes before transferring to cooling rack to cool completely.
Cannelloni is a bit of a faff to make (and also to find… apparently everywhere in Glasgow bar Asda has stopped selling it, as my mum found out when she tried to pick up a “simple” ingredient for me). If you really can’t find it, I guess you could roll up tubes of fresh pasta sheets, or else use the giant shell pasta.
This makes a lot, but see above re. cannelloni being a faff and a mess – make lots then freeze some if you’re not entertaining loads of people. I was entertaining said loads of people, so didn’t have much time for photo-taking. But it did taste good! Serve with garlic bread and some salad if you fancy.
(serves 10-12 [3-4 cannelloni tubes per female person, imagine more needed for the starving menfolk...], or freezes)
1 butternut squash, cubed and boiled for 10-15 minutes until soft (or roast if you prefer)
350g frozen spinach – thaw and squeeze dry
300g mozzarella, shredded
720g soft cheese – approx. 450-500g ricotta vs 270-220g cream cheese
2 large eggs
1/2 tsp salt and 1/2 tsp pepper
6 cups marinara sauce (should be reasonably liquid – see below for a recipe)
Parmesan and cheddar, grated, to top
- Mix all of the above except the shells, hard cheese, and sauce together in a bowl.
- Fill the shells (easiest with either a small spoon or else fill a freezer bag and cut a tiny corner off).
- Put half the sauce on the bottom of two large lasagne oven dishes. Place the filled shells on the top, leaving room to expand. Add a little water.
- Cover with the rest of the sauce then sprinkle over the cheese.
- Cover with foil and bake for 50 minutes at 180oC, then remove the foil and bake for 10 more minutes
4 cloves garlic
4 cans plum tomatoes
2-3 cans water
Good slug of red wine / red wine vinegar (use with caution) (optional)
30g / a handful basil leaves, torn by hand
Salt and pepper
- Dice the onion and soften in a little oil. Add the garlic.
- Add the other ingredients apart from the basil and simmer for 15-20 minutes.
- Add the basil and simmer for another 5 minutes.
- Remove from heat and blend.