Gratin Dauphinois

Gratin Dauphinois

Cheese or no cheese?!? That’s the question!
Cheese for me of course and you …well it’s for you to decide.

Gratin Dauphinois

serves 3-4

Ingredients
½ kg potatoes, peeled and thinly sliced
½ tsp butter
2 tsp plain flour
3-4 tbsp cheddar cheese, grated
100 ml double cream
100 ml milk
fresh chives, few springs, chopped
salt
pepper

Boil potatoes in hot water for 5 minutes and then drain and cool for few minutes.
Layer the slices of potatoes in a buttered dish, sprinkling each layer with chives, salt and pepper.
Gently beat milk and double cream with the flour until smooth and pour over the potatoes. Sprinkle cheese over the top and bake at 200ºC for 30-40 minutes till brown at the top. When ready sprinkle more chives and serve hot!

Voila! Enjoy!

Maple syrup and Pecan Muffins

Maple syrup and Pecan Muffins

Maple syrup and Pecan Muffins

Ingredients:

350 g plain flour
150 g caster sugar
70 g butter, melted
350 ml milk
100 – 120 ml maple syrup
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 egg
1 tsp vanilla essence
200 g pecan nuts, chopped and 12-14 halves to decorate
muffins cases and muffin tin

Preheat the oven to 170 C. Place paper cases in muffin tin. I always double line with paper cases.

In a large mixing bowl, combine flour, sugar, salt, baking powder and baking soda. In separate bowl place milk, egg and vanilla essence and gently whisk with a handheld electric whisk. Then slowly pour into the flour mixture and beat on slow speed. Add melted butter and beat until incorporated. Stir in all the chopped pecans and 3/4 maple syrup, reserving some for drizzling over the top of the muffins.
Spoon the mixture into the paper cases until two-thirds full. Place a pecan half in the centre of each muffin and drizzle remaining maple syrup over the top. Bake for 20-25 minutes, until golden brown.
Cool muffins on a wire rack.
Enjoy.

Pancakes with whipped cream and cherries

Pancakes with whipped cream and cherries

Pancakes with whipped cream and cherries.

Ingredients:
For the batter:
180 g self-raising flour
1 tsp baking powder
300 ml milk
1 egg
1 tbsp butter, melted
salt, pinch
oil

For the cherry topping:
150-200 g cherries, pitted, juice reserved
4 tbsp caster sugar
1 tsp cornflour

For the whipped cream:
150-200 ml double cream
2-3 tbsp caster sugar

In a small mixing bowl beat the egg with the milk.
Sieve the flour into a separate, large mixing bowl and add the baking powder and salt.
Make a well in the centre and gently pour egg and milk mixture and beat well until smooth (use a hand mixer). Beat in the melted butter. Then let the batter set for a 2-3 minutes. If too thick add 2-3 tbsp of milk.

Lightly grease a large frying pan with oil and heat over a medium heat.
Drop a large tablespoonful of the batter into the pan to make pancakes about 9 cm across. Make two at a time. Cook the pancakes for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn over with a palette knife or wooden spatula and cook for another 2-3 minutes until golden.
Place on a plate or serving dish and keep in a pre-heated oven while you make the remaining pancakes.

Topping:

To make the cherry topping: put the sugar in a saucepan with the cherry juice and bring to the boil. Dilute the cornflour in a little water and stir into the sauce. Simmer for a 2 minutes, remove from the heat and leave to cool for a while. If required add a bit of water.  Then add the cherries.

To make a whipped cream: in a large mixing bowl place double cream and sugar and whip till thick.

Place 1 tbsp of whipped cream on a warm, but not hot pancake, arrange cherries and spoon a bit of sauce over.

Bon appetit.

Pancakes with whipped cream, strawberries and blueberries

Pancakes with whipped cream, strawberries and blueberries

Happy Pancake Day All!

Pancakes with whipped cream, strawberries and blueberries.

Ingredients:
For the batter:
180 g self-raising flour
1 tsp baking powder
300 ml milk
1 egg
1 tbsp butter, melted
salt, pinch
oil

For topping:
150-200 ml double cream
2-3 tbsp caster sugar
100 g blueberries
100 g strawberries, cut into wedges

In a small mixing bowl beat the egg with the milk.
Sieve the flour into a separate, large mixing bowl and add the baking powder and salt.
Make a well in the centre and gently pour egg and milk mixture and beat well until smooth (use a hand mixer). Beat in the melted butter. Then let the batter set for a 2-3 minutes. If too thick add 2-3 tbsp of milk.

Lightly grease a large frying pan with oil and heat over a medium heat.
Drop a large tablespoonful of the batter into the pan to make pancakes about 9 cm across. Make two at a time. Cook the pancakes for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn over with a palette knife or wooden spatula and cook for another 2-3 minutes until golden.
Place on a plate or serving dish and keep in a pre-heated oven while you make the remaining pancakes.

Topping:
In a large mixing bowl place double cream and sugar and whip till thick.

Place 1 tbsp of whipped cream on a warm, but not hot pancake, arrange fruit and voila all ready!
Bon appetit.