Showing posts with label sweet. Show all posts
Showing posts with label sweet. 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...
Friday, February 1, 2013
I'm back with apple-kefir-pancakes
Last Sunday I made apple-kefir pancakes with my daughter, when I realised that almost a year went by since my last post. I started feeling bad having turned my back on my writing for so long. Now I could try to come up with some lame excuses, but it wouldn't change the fact, that I turned a blind eye on it. Anyhow, I grabbed my camera, took a few pictures and here I am, back with apple-kefir pancakes. And I hope I will now pick up, where I started and keep that project up as planed.
Many things changed by now. We finally managed to find a source of Namibian products. I'm now purchasing my dairy products, meat and vegetables from Namibian farmers. And additionally, most of the products are organic - that's what I call a win-win situation.
I remember, when I first arrived in Namibia, how surprised I was, that relatively little products were from Namibia, all seemed to come from South Africa and Europe. But Namibia is luckily making progress and started a project "Proudly Namibian". 5 years later more and more produces are Namibian. Yesterday I even purchased olive oil from Swakop River. And surprisingly it tastes delicious: extremely mild, with a beautiful green-golden colour.
But back to the pancakes. I thought I will start with something sweet, since it's my daughters favourite Sunday breakfast. But it's also a lovely memory of my childhood. My grandma used to spoil me with those every summer I spend with her in a small mountain village in Poland. They still taste as good as I remember and bring back memories from my home country, soothing at one go the bit of home sickness I feel from time to time.
Many things changed by now. We finally managed to find a source of Namibian products. I'm now purchasing my dairy products, meat and vegetables from Namibian farmers. And additionally, most of the products are organic - that's what I call a win-win situation.
I remember, when I first arrived in Namibia, how surprised I was, that relatively little products were from Namibia, all seemed to come from South Africa and Europe. But Namibia is luckily making progress and started a project "Proudly Namibian". 5 years later more and more produces are Namibian. Yesterday I even purchased olive oil from Swakop River. And surprisingly it tastes delicious: extremely mild, with a beautiful green-golden colour.
But back to the pancakes. I thought I will start with something sweet, since it's my daughters favourite Sunday breakfast. But it's also a lovely memory of my childhood. My grandma used to spoil me with those every summer I spend with her in a small mountain village in Poland. They still taste as good as I remember and bring back memories from my home country, soothing at one go the bit of home sickness I feel from time to time.
Saturday, March 17, 2012
Let's make some jam today
I wasn't in the mood for making either of the dishes, so I bought the rhubarb without any recipe in mind.
Back home, I not only had an idea what to make, I also solved my problem, what to give my mother in law for her birthday. She loves rhubarb, but doesn't really like cake and while I looked at my freshly baked bread I decided to make some jam.
I don't really have a sweet tooth and till today I've only made jam once or twice, so I had to look up some recipes. To my disappointment all of them were either mixed with strawberries that I can't buy at the moment, or bananas. As I don't like the combination of bananas with rhubarb I was pretty clueless. Thinking about making a pure rhubarb jam, I had the fear of rhubarb not having enough pectin to set.
A glimpse to the limes gave me the inspiration for this recipe. I saw in all the recipes, that some kind of a citrus fruit was always used, but I was unsure, if the jam would come out very sour. But I decided to give it a try. As I had vanilla beans left from our stay at Mauritius I put one of those in as well. Out came a delicious jam, although not as firm as I expected. Still worth writing about it. And at the end, half of the jam became part of the birthday gift for my mom in law.
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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