Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Monday, May 13, 2013
Sunday is pancake day - Blueberry kefir pancakes
We haven't had pancake Sunday for a long time now and somehow Mother's day seemed to be a perfect day to revive our tradition. First I wanted to make my favourite apple-kefir-pancakes, but I remembered I had blueberries in the freezer. I was always wondering, what was the fuss about blueberry pancakes, but since I've tried them for the first time, I fully understand the excitement. What a combination, but I guess, you already knew.
What makes my pancakes special? Maybe one of my favorite ingredients: kefir. If you can get hold of it, and I'm sure you can, try it out and let me know what you think.
I must confess, that I've made these fantastic pancakes for the first time already a few weeks ago, but by the time I thought of taking pictures, they were all gone. So this Sunday I had to hold back for a moment, to take a few snapshots, before I made a dive for them.
And here they are...
Monday, April 15, 2013
Beetroot tart with red onion confit, goats cheese and walnuts
The first time I've made that dish, we were growing beetroot in our garden and all the beetroot was ready at the same time, so I was looking for different dishes I could work with. I love beetroot, but the only dishes I could come up with, were salad or soup. I wasn't in the mood for either of those. I knew, I will cook some beetroot and preserve for later, but there was still plenty left. So I stumbled upon that recipe, but decided to use a tart I knew from another recipe I've made several times already. I love that dough recipe, as it's really quickly done and doesn't contain half a cube of butter (as you maybe remember, I'm trying to lose some weight). Also I'm not a fan of puff pastry tarts - I guess it's also the butter content. Don't get me wrong, I love puff pastry, but not in that kind of dishes. Beside, there are so many fantastic tart doughs and using puff pastry is kind of boring, to me at least.
Why am I telling all this, because every time I've made that tart, I thought, it must taste great with goats cheese. So that time my inspiration came from the goats cheese lying in my fridge and of course the glass of ready-to-eat beetroot in my pantry. As I said, the very first time, I've made the tart with fresh beetroot and wasn't that stoked about the outcome. Since I'm using jarred beetroot, I like the taste much more. And that's really rare, as I normally prefer fresh products.
By the way, we don't grow beetroot in our garden anymore, because we are way too impatient and somehow the bugs in our garden seemed to love the beetroot at least as much as we do. So no beetroot anymore, we tried carrots instead. But that's another story.
Let's start with my Beetroot tart with red onion confit, goats cheese and walnuts
Sunday, March 11, 2012
Sunday is pancake day
By the time, our daughter started to eat solids, we introduced "Pancake Sunday". Pancakes are simple, easy to make and you can diversify them with different fillings. But most of all, our little one loves them and so do we. And now it became a tradition. I try to alternate every Sunday between the crêpe style pancakes, I know from my childhood, and American pancakes, or Flapjacks, as they are also called.
That Sunday I decided for crêpe style pancakes, we call them naleśniki in Poland, on the net you find them as polish crêpe . They are not as thin as french crêpe, but used the same way.
Please don't think, because I'm doing them every Sunday, they turn out perfect. If it comes to taste and texture, I found the perfect recipe for us, but I still don't manage to do them perfectly round and evenly thin. Every Sunday I try to perfect my technique, try to pour the batter differently, and still... somehow I'm not capable of getting them right. But I'll never give up. One day...
The recipe I show you today is a basic recipe. The secret of the moist and elastic texture, is the balance between the ingredients. Please don't do the mistake replacing the water with milk. That would make the pancakes very hard. But on the other hand you can leave the milk out and replace it with water, that's up to you. Then you must watch the batter not becoming to fluid. You can use the pancakes for sweet or savoury dishes either way. My mom mostly filled them with jam, Nutella (or any other chocolate spread) or vanilla cottage cheese with raisins and almonds. She fried them rather blank in the first place, filled and browned them again with butter, so they became golden and crispy on the outside, but stayed nicely soft on the inside. You can imagine, I do it the same way till today. However, be pretty careful with the jam; it starts getting runny as soon as heated, so does Nutella.
Two of my favourite savoury dishes are pancakes with spinach and chicken in a nice béchamel sauce (white sauce) and pancakes with ham, asparagus and sauce hollandaise.
But I will come to that anytime soon. For today let's just start at the beginning, with the pancakes.
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