Fruit Pizza
Ingredients for base
Flour 1 cup heaped
Oats ¼ cups
Butter 4 ounces
...Salt a pinch
Brown sugar 4 tbsp
Walnuts 4 tbsp crushed
Ingredients for filling
Tinned cherries 1 tin
Tinned pineapple 1 tin
Kiwi 2 slice
Cream cheese 4 ounce
Packet cream 8 ounces
Vanilla essence 1 tsp
Ingredients for glaze
Any tinned fruit syrup ½ cup
Orange juice ¼ cup
Lemon juice 1 tbsp
Sugar 2 tbsp
Method for base
In
a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼
cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick
with fork, and bake on 190 degrees for 15 minutes till light brown. Cool
completely.
Method for filling
In a bowl beat 4 ounce cream
cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over
baked crust arrange all fruits on crust, brush top of fruit with glaze,
chill and enjoy.
Method for glaze
In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.
Saturday, 15 December 2012
Nihari by shireen
Nihari
Ingredients
Beef 1 kg (bong)
Prepared nihari masala 4 tbsp
Onion ½ cup chopped..
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 2 ½ tbsp
Flour ½ cup
Water ½ cup
Ghee 1 cup
Coriander powder 1 tbsp
Turmeric powder ¼ tsp
Yogurt ½ cup
Fresh Coriander as required
Fresh Green chilies as required
Fresh Lemon sliced as required
Fresh Ginger sliced as required
Ingredient nihari masala
Cinnamon 2 pieces
Black cardamom 2
Green cardamom 6
Black pepper 12
Fennel seed 3 tbsp
Dried ginger 1 tbsp
Maize 6 pieces
Nut met ½ tsp
Method for nihari masala
Grind 2 pieces cinnamon, 2 Black cardamoms, 6 Green cardamoms, 12 Black pepper, 3 tbsp Fennel seed, 1 tbsp Dried ginger, 6 pieces Maize and ½ tsp Nut met all together finely and use as required.
Method for nihari
Heat 1 cup ghee fry ½ cup chopped onion till light golden; add 2 tbsp ginger garlic paste fry. Add 1 kg beef with 2 ½ tbsp chili powder, 1 tbsp salt, ¼ tsp turmeric, 1 tbsp coriander powder and ½ cup yogurt. Fry well adding little water then add 10 cups water. Cover and cook for 4 hours then add ½ cup flour paste. Stirring all the time also add in 4 tbsp nihari masala. Cover and cook for another 1 hour. Serve with Nan.
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Nihari
Nihari masala
3 Tbsp fennel seed (sonf)
2-3 sticks cinnamon
6 green cardamom..
2 black cardamom
12-15 whole black peppercorns
1 Tbsp dried Ginger
6 pieces mace (Jawatri)
1/2 inch piece of nutmeg (jaifal)
1 Tbsp Shan corriander powder
1-1/2 Tbsp Shan Tez lal Mirch masala
1/4 Tbsp Shan tumeric powder.
Grind all spices together in a coffe/spice grinder. This is your Nihari masala.
Nihari
1 kg beef meat (bong) cut into big pieces, include I bone piece.
2/2 cup ghee
1 onion finely chopped
1 Tbsp salt
1 Tbsp Shan Tez Lal Mirch masala
4 Tbsp Nihari masala (see above)
2 Tbsp Shan Ginger/garlic paste
1/2 cup water
1/2 cup flour
1/2 cup atta
1/2 cup yogurt (beaten)
10 cups additional water
Heat ghee*, add onions and cook till golden brown. Add Ginger/garlic paste, and stir well. Add meat, and stir well. Add salt, chilli powder, nihari masala, and 1/2 cup water. Cook 5 minutes, add yogurt and cook for another 5 minutes. Add 10 cups of water, stir well, put the lid on and cook on medium-low for 1 hour.
In the mean time, made a thin paste with flour, atta and enough water to make it thin. (approx 2 cups)
After the hour, strain flour mix and add slowly add flour mix while stirring at the same time. Use 1/2 the mix and keep the rest of the flour mix on the side incase needed. Continue to cook on a low heat for 3 hours stirring every now and then to ensure it doesn't burn.
* only use ghee don't make with oil.
Once cooked dish out and serve with the following garnish:
Lemon wedges
Chopped green corriander
Chopped green chillies
Fried onion
Fresh Ginger cut in thin julienne.
Serve along side hot naan.
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Hot n Spicy Nahari
Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
//////////////////////
Adla mutton nihari
Ingredients for nihari masala
Fennel seeds 3 tbsp
Dried ginger 1 tbsp
Nutmeg 1
Mace 5 to 6 blades
Black pepper whole 1 tbsp
Green cardamom 15
Cinnamon 4 sticks
Anis star 4
Kachri powder 1 tbsp heaped
Black cardamom 6
Black cumin 1 tsp
White cumin 1 tbsp
Cloves 1 tbsp
Deghi mirchei 4 tbsp
Chili powder 3 tbsp
Salt 1 tbsp
Bay leaf 4
Method
Grind together all above Fennel seeds 3 tbsp, Dried ginger 1 tbsp, Nutmeg 1, Mace 5 to 6 blades, Black pepper whole 1 tbsp, Green cardamom 15, Cinnamon 4 sticks, Anis star 4, Kachri, powder 1 tbsp heaped, Black cardamom 6, Black cumin 1 tsp, White cumin 1 tbsp, Cloves 1 tbsp, Deghi mirchei 4 tbsp, Chili powder 3 tbsp, Salt 1 tbsp,Bay leaf 4 very finely and preserve for nihari masala
.
Ingredients for nihari
Mutton adla 1 kg made into 6 pieces
Ghee 1 cup
Ginger garlic paste 1 tbsp
Prepared nihari masala 4 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Flour ½ cup heaped
Green chilies chopped
Coriander leaves chopped
Ginger slices
Lemon 2
Method
Heat 1 cup ghee add ginger garlic paste, nihari masala, chili powder, salt, fry well adding little little water, add mutton, fry well, add 8 cups water, cover and cook till mutton half done, then add dissolved flour, strain, keep string until mutton mixture is boiling, cover and cook till mutton tender and ghee comes on top, garnish with lemon, ginger and coriander.
/////////////////
Ingredients
Beef 1 kg (bong)
Prepared nihari masala 4 tbsp
Onion ½ cup chopped..
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 2 ½ tbsp
Flour ½ cup
Water ½ cup
Ghee 1 cup
Coriander powder 1 tbsp
Turmeric powder ¼ tsp
Yogurt ½ cup
Fresh Coriander as required
Fresh Green chilies as required
Fresh Lemon sliced as required
Fresh Ginger sliced as required
Ingredient nihari masala
Cinnamon 2 pieces
Black cardamom 2
Green cardamom 6
Black pepper 12
Fennel seed 3 tbsp
Dried ginger 1 tbsp
Maize 6 pieces
Nut met ½ tsp
Method for nihari masala
Grind 2 pieces cinnamon, 2 Black cardamoms, 6 Green cardamoms, 12 Black pepper, 3 tbsp Fennel seed, 1 tbsp Dried ginger, 6 pieces Maize and ½ tsp Nut met all together finely and use as required.
Method for nihari
Heat 1 cup ghee fry ½ cup chopped onion till light golden; add 2 tbsp ginger garlic paste fry. Add 1 kg beef with 2 ½ tbsp chili powder, 1 tbsp salt, ¼ tsp turmeric, 1 tbsp coriander powder and ½ cup yogurt. Fry well adding little water then add 10 cups water. Cover and cook for 4 hours then add ½ cup flour paste. Stirring all the time also add in 4 tbsp nihari masala. Cover and cook for another 1 hour. Serve with Nan.
///////////////////////////////////
Nihari
Nihari masala
3 Tbsp fennel seed (sonf)
2-3 sticks cinnamon
6 green cardamom..
2 black cardamom
12-15 whole black peppercorns
1 Tbsp dried Ginger
6 pieces mace (Jawatri)
1/2 inch piece of nutmeg (jaifal)
1 Tbsp Shan corriander powder
1-1/2 Tbsp Shan Tez lal Mirch masala
1/4 Tbsp Shan tumeric powder.
Grind all spices together in a coffe/spice grinder. This is your Nihari masala.
Nihari
1 kg beef meat (bong) cut into big pieces, include I bone piece.
2/2 cup ghee
1 onion finely chopped
1 Tbsp salt
1 Tbsp Shan Tez Lal Mirch masala
4 Tbsp Nihari masala (see above)
2 Tbsp Shan Ginger/garlic paste
1/2 cup water
1/2 cup flour
1/2 cup atta
1/2 cup yogurt (beaten)
10 cups additional water
Heat ghee*, add onions and cook till golden brown. Add Ginger/garlic paste, and stir well. Add meat, and stir well. Add salt, chilli powder, nihari masala, and 1/2 cup water. Cook 5 minutes, add yogurt and cook for another 5 minutes. Add 10 cups of water, stir well, put the lid on and cook on medium-low for 1 hour.
In the mean time, made a thin paste with flour, atta and enough water to make it thin. (approx 2 cups)
After the hour, strain flour mix and add slowly add flour mix while stirring at the same time. Use 1/2 the mix and keep the rest of the flour mix on the side incase needed. Continue to cook on a low heat for 3 hours stirring every now and then to ensure it doesn't burn.
* only use ghee don't make with oil.
Once cooked dish out and serve with the following garnish:
Lemon wedges
Chopped green corriander
Chopped green chillies
Fried onion
Fresh Ginger cut in thin julienne.
Serve along side hot naan.
/////////////////////////////////////////////////
Hot n Spicy Nahari
Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
//////////////////////
Adla mutton nihari
Ingredients for nihari masala
Fennel seeds 3 tbsp
Dried ginger 1 tbsp
Nutmeg 1
Mace 5 to 6 blades
Black pepper whole 1 tbsp
Green cardamom 15
Cinnamon 4 sticks
Anis star 4
Kachri powder 1 tbsp heaped
Black cardamom 6
Black cumin 1 tsp
White cumin 1 tbsp
Cloves 1 tbsp
Deghi mirchei 4 tbsp
Chili powder 3 tbsp
Salt 1 tbsp
Bay leaf 4
Method
Grind together all above Fennel seeds 3 tbsp, Dried ginger 1 tbsp, Nutmeg 1, Mace 5 to 6 blades, Black pepper whole 1 tbsp, Green cardamom 15, Cinnamon 4 sticks, Anis star 4, Kachri, powder 1 tbsp heaped, Black cardamom 6, Black cumin 1 tsp, White cumin 1 tbsp, Cloves 1 tbsp, Deghi mirchei 4 tbsp, Chili powder 3 tbsp, Salt 1 tbsp,Bay leaf 4 very finely and preserve for nihari masala
.
Ingredients for nihari
Mutton adla 1 kg made into 6 pieces
Ghee 1 cup
Ginger garlic paste 1 tbsp
Prepared nihari masala 4 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Flour ½ cup heaped
Green chilies chopped
Coriander leaves chopped
Ginger slices
Lemon 2
Method
Heat 1 cup ghee add ginger garlic paste, nihari masala, chili powder, salt, fry well adding little little water, add mutton, fry well, add 8 cups water, cover and cook till mutton half done, then add dissolved flour, strain, keep string until mutton mixture is boiling, cover and cook till mutton tender and ghee comes on top, garnish with lemon, ginger and coriander.
/////////////////
American Chopsuey by shireen
American Chopsuey
Ingredients:
Egg noodles 1 packet
Chicken(boneless) 1cup(optional)
Prawns 1 cup(optional)...
Carrot 1 (cut into juliennes)
Capsicum 1 (cut into juliennes)
Onion 1 (cut into juliennes)
Green onion leaves ½ cup
Cabbage 1 cup
Egg 1 (half fry for garnish)
Oil 2 tbsp
Ketchup 4 tbsp
Salt ½ tsp
Stock ½ cup
Crushed garlic 1 tbsp
Vinegar 2 tbsp
White pepper ½ tsp
Corn flour 1 tbsp (dissolved into 2 tbsp water)
Chilly garlic sauce 3 tbsp
Sugar 2 tbsp
Chinese salt ½ tsp
Method
Boil noodles for 5 minutes, strain and dry
Deep fry noodles in batches till crisp and keep aside.
In a large pan heat oil and sauté crushed garlic.
Add in the vegetables with all the seasonings and sauté for 2 minutes,
Then add the chicken stock. When it starts to boil add in the corn flour (dissolved in water) stirring continuously until the gravy thickens.
Spread gravy over fried noodles in a platter. Top with fried egg and serve.
Ingredients:
Egg noodles 1 packet
Chicken(boneless) 1cup(optional)
Prawns 1 cup(optional)...
Carrot 1 (cut into juliennes)
Capsicum 1 (cut into juliennes)
Onion 1 (cut into juliennes)
Green onion leaves ½ cup
Cabbage 1 cup
Egg 1 (half fry for garnish)
Oil 2 tbsp
Ketchup 4 tbsp
Salt ½ tsp
Stock ½ cup
Crushed garlic 1 tbsp
Vinegar 2 tbsp
White pepper ½ tsp
Corn flour 1 tbsp (dissolved into 2 tbsp water)
Chilly garlic sauce 3 tbsp
Sugar 2 tbsp
Chinese salt ½ tsp
Method
Boil noodles for 5 minutes, strain and dry
Deep fry noodles in batches till crisp and keep aside.
In a large pan heat oil and sauté crushed garlic.
Add in the vegetables with all the seasonings and sauté for 2 minutes,
Then add the chicken stock. When it starts to boil add in the corn flour (dissolved in water) stirring continuously until the gravy thickens.
Spread gravy over fried noodles in a platter. Top with fried egg and serve.
Tandori paratha by shireen
Tandori paratha
Ingredients
Flour 2 cups
Oil ¼ cup
Egg 1..
Instant yeast 1 tbsp
Salt ½ tsp
Sugar 1 tsp
Ghee for frying
Method
Mix together flour, egg sugar salt, yeast and oil. And knead to medium soft dough. Leave to rise for 1 hour. Make into 5 balls. Roll in to quarter plate size, apply ghee, sprinkle flour, and roll in to a Swiss roll. Form into a ball again, roll into a dinner plate size paratha. Shallow fry on tawa and serve immediately.
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Tandoori Paratha
2 cups heaped flour
1-1/2 tsp instant yeast
1/2 tsp salt
1 tsp castor sugar...
1 egg
1/4 cup oil
Lukewarm water as required.
Mix dough ingredients together, and add lukewarm water as required to make a soft dough. Place dough in greased bowl with oil on top of dough and allow to rise 45 mins.
Preheat oven to 190 degrees
Punch dough down, so air is removed
And roll dough into log. Break dough into 5 pieces. Make each piece into a ball and roll out dough to quarter plate size. Rub with ghee and a sprinkle if flour, and then roll like a Swiss roll. Hold each end of roll, and bounce dough down to bench so centre of roll hits bench and stretches. Then spiral dough and press. Roll dough out into size of dinner plate. (dough shoukd be a little thick) Place rolled dough on greased oven tray and bake for 10mins.* Take each paratha and fry with ghee till both sides are golden. You can either make them crunchy by cooking a bit extra if required.
If you don't have an oven, cook paratha in each side with no ghee. Then add ghee and fry till golden on each side. You can crush paratha if desired.
Serve with Saag Gosht or Fry keema
Enjoy
*if you wish, remove paratha from oven or cook on thava on either side with no ghee and allow it to cool. Wrap each paratha individually in either plastic wrap or foil and freeze. When ready to eat, remove from freezer, fry and enjoy.
Ingredients
Flour 2 cups
Oil ¼ cup
Egg 1..
Instant yeast 1 tbsp
Salt ½ tsp
Sugar 1 tsp
Ghee for frying
Method
Mix together flour, egg sugar salt, yeast and oil. And knead to medium soft dough. Leave to rise for 1 hour. Make into 5 balls. Roll in to quarter plate size, apply ghee, sprinkle flour, and roll in to a Swiss roll. Form into a ball again, roll into a dinner plate size paratha. Shallow fry on tawa and serve immediately.
////////////////////////////////////////////////////////////////////
Tandoori Paratha
2 cups heaped flour
1-1/2 tsp instant yeast
1/2 tsp salt
1 tsp castor sugar...
1 egg
1/4 cup oil
Lukewarm water as required.
Mix dough ingredients together, and add lukewarm water as required to make a soft dough. Place dough in greased bowl with oil on top of dough and allow to rise 45 mins.
Preheat oven to 190 degrees
Punch dough down, so air is removed
And roll dough into log. Break dough into 5 pieces. Make each piece into a ball and roll out dough to quarter plate size. Rub with ghee and a sprinkle if flour, and then roll like a Swiss roll. Hold each end of roll, and bounce dough down to bench so centre of roll hits bench and stretches. Then spiral dough and press. Roll dough out into size of dinner plate. (dough shoukd be a little thick) Place rolled dough on greased oven tray and bake for 10mins.* Take each paratha and fry with ghee till both sides are golden. You can either make them crunchy by cooking a bit extra if required.
If you don't have an oven, cook paratha in each side with no ghee. Then add ghee and fry till golden on each side. You can crush paratha if desired.
Serve with Saag Gosht or Fry keema
Enjoy
*if you wish, remove paratha from oven or cook on thava on either side with no ghee and allow it to cool. Wrap each paratha individually in either plastic wrap or foil and freeze. When ready to eat, remove from freezer, fry and enjoy.
Chicken Florentine by shireen
Chicken Florentine
Ingredients
Boneless chicken ½ kg cubes
Salt and pepper ½ tsp each
Butter 3 ounces
Spinach 1 bunch chopped, blanched, blended
Flour 2 tbsp
Cream 4 tbsp
Cheddar cheese ½ cup
Chili powder 1 tsp
Grinded mace ¼ tsp
Bread crumbs 2 to 3 tbsp
Ingredients for white sauce
Butter 2 ounce
Flour 2 ounce
Salt, pepper, mustard ½ tsp each
Water 1 cup
Milk 1 cup
Method
Heat oil 2 tbsp, add chicken cubes with salt, pepper, mustard, cook for 5 minutes till chicken nearly done, in another pan heat butter 1 ounce, add 1 tbsp flour, cook for1 minute, add cream, salt, chili powder, mace and blended spinach, make white sauce, keep aside.
To assemble
Grease oven proof dish, spread spinach mixture, top with chicken, white sauce, grated cheddar cheese, bread crumbs, dot with 1 ounce butter, bake for 15 minutes on 180 degree C till done.
Ingredients
Boneless chicken ½ kg cubes
Salt and pepper ½ tsp each
Butter 3 ounces
Spinach 1 bunch chopped, blanched, blended
Flour 2 tbsp
Cream 4 tbsp
Cheddar cheese ½ cup
Chili powder 1 tsp
Grinded mace ¼ tsp
Bread crumbs 2 to 3 tbsp
Ingredients for white sauce
Butter 2 ounce
Flour 2 ounce
Salt, pepper, mustard ½ tsp each
Water 1 cup
Milk 1 cup
Method
Heat oil 2 tbsp, add chicken cubes with salt, pepper, mustard, cook for 5 minutes till chicken nearly done, in another pan heat butter 1 ounce, add 1 tbsp flour, cook for1 minute, add cream, salt, chili powder, mace and blended spinach, make white sauce, keep aside.
To assemble
Grease oven proof dish, spread spinach mixture, top with chicken, white sauce, grated cheddar cheese, bread crumbs, dot with 1 ounce butter, bake for 15 minutes on 180 degree C till done.
Waffles by shireen
Waffles
1-3/4 cup Flour
2 Tbsp heaped Castor Sugar
1 Tbsp Baking powder
2 Eggs
1-3/4 cup Milk
1/2 cup Oil
1 tsp Vanilla essence
Pinch Salt
In a mixing bowl add eggs, milk, oil and vanilla essence and best with an electric mixer. Set aside.
In a seperate bowl sift in flour, baking powder and salt together. Add sugar an...d mix well.
Fold egg mix into the flour mix and mix well so all lumps are removed.
Preheat waffle maker, grease and add 1 cup of mix. Close lid and allow to cook.
Remove when golden brown.
Serve with maple syrup, whipped cream or ice cream with chocolate or strawberry topping.
Enjoy
*if you don't have a waffle iron you could try cooking in a frypan, flipping once bottom has gotten crunchy.
//////////////////////////////////////////////////////
Waffles
Ingredients
Flour 1 ¾ cup
Sugar 2 tbsp heaped
Baking powder 1 tbsp... See More
Eggs 2
Milk 1 ¾ cup
Oil ½ cup
V...anilla essence 1 tsp
Salt a pinch
Method
Mix together flour, sugar, baking powder, and pinch of salt. In another bowl beat eggs add milk, oil, and vanilla essence, add this mixture to the flour mixture. Mix until combined. Pour 1 cup batter on to a pre heated greased waffle maker. Close lid and heat tilll done. Serve with honey
1-3/4 cup Flour
2 Tbsp heaped Castor Sugar
1 Tbsp Baking powder
2 Eggs
1-3/4 cup Milk
1/2 cup Oil
1 tsp Vanilla essence
Pinch Salt
In a mixing bowl add eggs, milk, oil and vanilla essence and best with an electric mixer. Set aside.
In a seperate bowl sift in flour, baking powder and salt together. Add sugar an...d mix well.
Fold egg mix into the flour mix and mix well so all lumps are removed.
Preheat waffle maker, grease and add 1 cup of mix. Close lid and allow to cook.
Remove when golden brown.
Serve with maple syrup, whipped cream or ice cream with chocolate or strawberry topping.
Enjoy
*if you don't have a waffle iron you could try cooking in a frypan, flipping once bottom has gotten crunchy.
//////////////////////////////////////////////////////
Waffles
Ingredients
Flour 1 ¾ cup
Sugar 2 tbsp heaped
Baking powder 1 tbsp... See More
Eggs 2
Milk 1 ¾ cup
Oil ½ cup
V...anilla essence 1 tsp
Salt a pinch
Method
Mix together flour, sugar, baking powder, and pinch of salt. In another bowl beat eggs add milk, oil, and vanilla essence, add this mixture to the flour mixture. Mix until combined. Pour 1 cup batter on to a pre heated greased waffle maker. Close lid and heat tilll done. Serve with honey
Bluebery filled Pancakes by shireen
Bluebery filled Pancakes
Pancakes
3 eggs beaten
2 Tbsp castor sugar
1/4 tsp baking powder...
1 cup flour
1 cup milk*
Filling
1/2 -1 can blueberries
Oil for greasing pan.
In a bowl mix eggs and sugar and mix will. Sift flour and baking powder together and add to bowl. Slowly add milk and mix well.* Batter should be thick enough to coat back of spoon and you draw a line in it batter stays inplace. Let batter sit for 10 minutes.
Heat pan, (non stick is preferable) and using a brush or some paper towel, lightly grease surface of pan. Add 1/2 a cup of batter and swirl around pan. When mix has coated all if pan, pour any excess batter back into bowl. Once all mix has set and a little colour on the side being cooked, remove from heat. Brush with oil and repeat till all batter is used. There is no need to cook other side of pancake if making so thin as it cooks all the way through.
Now add 2 spoons of canned blueberries. Either put filling on one edge and roll up, or put filling in centre and fold in half, then half again.
Dust pancakes with icing sugar and drizzle with left over blueberries. If you feel like a real treat add whipped cream.
Enjoy
*if you would prefer thicker pancakes, add less milk so batter is thicker. Brush with a little oil, and cook. Once you see little bubbles. Turn pancake over and cook til light golden colour.
Remove from heat and put blueberries in centre of pancake and add whipped cream if you wish.
**this can also be served as a desert also - add icecream!
***don't worry if first pancake doesn't come out well - normally the first couple of pancakes are not perfect .. These can be the cooks treat.
Pancakes
3 eggs beaten
2 Tbsp castor sugar
1/4 tsp baking powder...
1 cup flour
1 cup milk*
Filling
1/2 -1 can blueberries
Oil for greasing pan.
In a bowl mix eggs and sugar and mix will. Sift flour and baking powder together and add to bowl. Slowly add milk and mix well.* Batter should be thick enough to coat back of spoon and you draw a line in it batter stays inplace. Let batter sit for 10 minutes.
Heat pan, (non stick is preferable) and using a brush or some paper towel, lightly grease surface of pan. Add 1/2 a cup of batter and swirl around pan. When mix has coated all if pan, pour any excess batter back into bowl. Once all mix has set and a little colour on the side being cooked, remove from heat. Brush with oil and repeat till all batter is used. There is no need to cook other side of pancake if making so thin as it cooks all the way through.
Now add 2 spoons of canned blueberries. Either put filling on one edge and roll up, or put filling in centre and fold in half, then half again.
Dust pancakes with icing sugar and drizzle with left over blueberries. If you feel like a real treat add whipped cream.
Enjoy
*if you would prefer thicker pancakes, add less milk so batter is thicker. Brush with a little oil, and cook. Once you see little bubbles. Turn pancake over and cook til light golden colour.
Remove from heat and put blueberries in centre of pancake and add whipped cream if you wish.
**this can also be served as a desert also - add icecream!
***don't worry if first pancake doesn't come out well - normally the first couple of pancakes are not perfect .. These can be the cooks treat.
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