Saturday, 25 December 2010

Christmas treat- Pancakes for breakfast

ohh, I love Jamie Oliver. 
I love his recipes, I love the way he cooks, i love his carisma.
This week they had this show, Jamie christmas family on the tv every evening at 6:30. Did you watch? I watched and recorded the 5 episodes, and got so inspired that cooked some of the stuff the day after (even tho he is in the frozen winter and we are in boiling (not so boiling) summer.
One night he made left overs turkey "Chili con carne" so I made chili con carne vegetarian style. other day he showed how to make those amazing roasted potatoes. I adapted on my own way obviously but made with balsamic glaze, was just amazing. 
And one of the days the thought how to cook breakfast pancakes.I made them this morning and they were so good we ate them all (even tho would have been enough for 3 or 4 people).
I must say you will see the ingredients, the are not too bad at all (Until you put toppings heheheh).

So here we go:
easy easy pancakes (For 3 ou 4 people)
1 cup of regular flour  (Jamie oliver recipe uses self raising flour and no baking powder)
1 cup of milk
1 egg
1 1/2 tsp of baking powder
1/2 tsp salt
Some fruit (optional but advisable) -  I put strawberries. In Jamie recipe he uses pear.
Butter (if you want the fat version) or olive oil spray (little bit lighter, and is what I used) for cooking them

In a large bowl put flour, milk, egg, salt and baking powder and whisk it until gets soft. Then grate or chop the fruit inside and mix with a spoon
Heat up a large frying pan with the butter or oil. You will need to cook them batches. Put 3or 4  tbsp of the batch and it will set in one pancake.  you can make 2 or 3 at the same time depending on the size of your frying pan. Leave it for a couple of minutes than turn and leave the other side to cook for a couple of minutes.

if you want them to look very very nice you can sprinkle icing sugar on the top.

Suggestions of toppings.
Ricotta, Banana, Cinamon and honey
Mapple syrup
Strawberries, banana and yogurt
Just honey and yogurt
whatever else comes to your mind.

Ps.: We were hungry so I ended up forgetting to take a photo of the final result. heheheh

Merry xmas.

Wednesday, 15 December 2010

Google's Xmas Gift to the world

I cant embed the video, so you will need to click in the link and watch! :)

Sunday, 12 December 2010

Masterchef magazine

oh yes. I got a mastercheg magazine subscription yesterday and soon, lots of news for you...

mua haha

Sunday, 5 December 2010

Sufganyots (doughnuts) for chanuka

So its chanukah again. Its the jewish festival of lights...and doughnuts.

here is a brilliant little recipe that I made today. I have this gazillion people coming to celebrate chanuka in my house on Wednesday and I thought about giving a try before the big day.
Well, I must say, they lasted 5 minutes. :)
Image from Martha stewart website.

to make around 20 donuts, you will need:

  • 2 tbsp active dry yeast

  • 1/2 cup warm water (100 degrees to 110 degrees)

  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling

  • 2 eggs

  • 2 1/2 cups all-purpose flour, plus more for dusting

  • 1/2 tsp freshly grated nutmeg

  • 2 tsp salt

  • 2 tbps unsalted butter or margerine, room temperature

  • 3 cups vegetable oil, plus extra  for oiling a bowl

  • 1 cup seedless strawberry or raspberry jam or whatever else you want.

  • Advisable to have a thermometer, or a deep fryer.


  • In a small bowl, combine yeast, warm water, and 1 tsp sugar. Set aside until foamy, about 10 minutes.

  • Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

  • On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

  • In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

  • Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

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