👩🏻‍🍳 Why make this recipe

If you are looking for a flourless and milk free option for Pancake day then this is your recipe. These soft and naturally sweetened, healthy pancakes are packed with banana and oats and are held together with eggs. A lovely nutritious alternative to the usual stodgy pancake. Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

🥘 Ingredients

To make this healthy pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

🔪 Step by step instructions

1. Peel and roughly chop the bananas and place in a large bowl.
2. Use a fork or masher to mash up the bananas.
3. Add the eggs, oats, ground almonds and baking powder to the bowl.
4. Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
5. Leave the batter to stand for 5 minutes to allow the oats to completely soften.
6. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
7. Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
8. Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

💭 Expert tips

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

❓ Frequently asked questions

🥞 Other Pancake recipes

• English Pancakes Recipe
• American Pancakes
• American Blueberry Pancakes
• Scotch Pancakes Recipe (Drop Scones)

🍌 Other Banana recipes

• Healthy Banana Bread
• Banana Birthday Cake

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Healthy Pancakes Recipe (with Banana and Oats)

Healthy pancakes recipe made with bananas and oats for a flourless and milk free pancake alternative. Make the pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

Course afternoon tea, Breakfast, brunch, Dessert

Cuisine British

Diet Gluten Free, Low Fat, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 Pancakes

Calories 71kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Fork or masher
• Whisk
• Frying pan
• Large spoon or tablespoon
• Spatula

Ingredients

• 2 medium bananas
• 2 large eggs
• 1 teaspoon baking powder
• 1 tablespoon ground almonds
• 50 g rolled oats or porridge oats
• knob of Butter for cooking

Metric - US Customary

Instructions

• Peel and roughly chop the bananas and place in a large bowl.
• Use a fork or masher to mash up the bananas.
• Add the eggs, oats, ground almonds and baking powder to the bowl.
• Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
• Leave the batter to stand for 5 minutes to allow the oats to completely soften.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat, scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
• Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
• Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
• Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

Notes

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

Toppings: Sliced banana and a drizzle of honey for a simple topping. Other toppings you may want to use could include berries, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat these pancakes? In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes or pop each pancake in the toaster until warm.

Are these healthy pancakes gluten free? These healthy pancakes are gluten free but do contain oats and baking powder. In some instances oats and baking powder can contain gluten. Make sure to use gluten free baking powder and always check the labels of the oats and baking powder. Oats are naturally gluten free but can contain traces of gluten if they are produced in the same place as other gluten containing cereals.

Expert tips:

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

The post Healthy Pancakes Recipe (with Banana and Oats) appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

The joy of this steak and ale pie is in the long slow cook of the filling. Once in the oven you can spend your time doing other things. Then, be welcomed back into the kitchen by a pot of pure food perfection. The steak and ale filling is so good that it can be served up as a stew - with optional mashed potatoes and green veggies on the side. However, it's also worth the extra effort to finish this recipe and make it into a proper pie.

Once the filling is cooked it can be cooled and stored and the pastry and pie can be put together later on or even on a different day. The finished pie is then baked in the oven for a final 45 minutes.

🥘 Ingredients

To make steak and ale pie in a 21cm (8 inch) pie dish, which will serve 4-6 people:

For the filling:

• 20g butter
• 850g braising steak (Usually this is chuck or blade)
• 2 onions
• 2 carrots
• 2 celery sticks
• 3 tablespoon plain flour
• 300ml Amber ale (I used Yorkshire Black Sheep ale)
• 300ml Beef stock (I used 2 oxo cubes dissolved in 300ml of water)
• 1 tablespoon Worcestershire sauce (optional)
• Few sprigs of fresh Parsley, thyme and 2 bay leaves tied together in a bundle with some string (bouquet garni)

For the pastry:

• 400g plain flour
• 200g unsalted butter
• 1 egg yolk (optional - adds a bit a richness but not necessary)
• Pinch of salt
• Around 50-100ml of cold water.
• 1 egg to glaze
• Extra flour for rolling out pastry
• A bit of margarine/soft butter and flour to grease and flour the pie dish

Ingredient notes

Steak: Choose braising steak, beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.

Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.

Pastry: If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!

🔪 Step by step instructions

How to make the filling

1. Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
2. Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
3. Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
4. Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.
5. Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
6. Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.
7. Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

1. Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs. 
2. Next add the egg yolk and roughly mix in with a knife.
3. Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
4. Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.

Putting the pie together

1. Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
2. Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
3. Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
4. Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.
5. Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
6. Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden.
7. Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

❓ Frequently asked questions

🍖 Other steak recipes:

• Chimichurri Steak Platter
• Steak and Chips
• Vietnamese Style Beef Salad
• Beef Brisket Burrito
• Roast Beef Dinner

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Steak and Ale Pie

Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.

Course Dinner, Main Course

Cuisine British

Prep Time 1 hour hour

Cook Time 3 hours hours 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 4 people

Calories 1377kcal

Author By: Debbie Jones

Equipment

• Medium sized casserole dish (dutch oven) with lid
• Large mixing bowl
• rolling pin
• 21cm (8 inch) pie dish

Ingredients

For the filling

• 20 g butter
• 850 g braising steak (this is usually chuck or blade)
• 2 onions roughly chopped 400g

• 2 carrots peeled and chopped into 1cm pieces 225g
• 2 celery sticks finely chopped
• 3 tablespoon plain flour
• 300 ml Amber ale I used Yorkshire Black Sheep ale

• 300 ml Beef stock I used 2 oxo cubes dissolved in 300ml of water

• 1 tablespoon Worcestershire sauce
• Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string bouquet garni

For the pastry

• 400 g plain flour
• 200 g unsalted butter
• 1 egg yolk optional - adds a bit a richness but not necessary

• Pinch of salt
• Around 50-100ml of cold water.
• Extra flour for rolling out pastry
• 1 egg to glaze
• A bit of margarine/soft butter and flour to grease and flour the pie dish
• If you prefer you can use shop bought shortcrust pastry

Metric - US Customary

Instructions

How to make the filling

• Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
  20 g butter, 850 g braising steak
• Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
  2 onions roughly chopped, 2 celery sticks finely chopped, 2 carrots peeled and chopped into 1cm pieces
• Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
  3 tablespoon plain flour
• Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.
  300 ml Amber ale, 300 ml Beef stock, 1 tablespoon Worcestershire sauce
• Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
  Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string
• Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.
• Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

• Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs.
  400 g plain flour, 200 g unsalted butter, Pinch of salt
• Next add the egg yolk and roughly mix in with a knife.
  1 egg yolk
• Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
  Around 50-100ml of cold water.
• Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.
  If you prefer you can use shop bought shortcrust pastry

Putting the pie together

• Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
  Extra flour for rolling out pastry
• Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
  A bit of margarine/soft butter and flour to grease and flour the pie dish
• Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
• Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.
• Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
  1 egg to glaze
• Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden
• Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

Video

Notes

Timings for steak and ale pie: The filling for this pie will take around 20 minutes to prepare before being cooked long and slow in the oven for around 2 hours 30mins. So you could make the filling first thing in the morning and even go out once its in the oven. After cooking, the filling needs to be thoroughly cooled, so leave plenty of time for this to happen. If you are making the pastry you will need 20 minutes for the pastry to chill in the fridge before rolling it out. Once the pie is assembled the whole thing goes back in the oven at a slightly higher temperature for around 45 minutes.

Oven temperatures: cook the filling long and slow on a low temperature (160°C/140°C Fan/325°F). Cook the pie for 45 minutes at a higher temperature (200°C/180°C fan/400°F).

Whats the best ale to cook with? For a steak filling that is not too overpowering with the tang of ale, its best to choose lighter ales usually labelled as pale, amber or light brown. For this recipe I chose an amber ale.

Do you blind bake pastry for steak pie? In this recipe there is no blind baking required. If the base pastry is thin enough and if the filling is cooled properly before adding to the dish then the pastry should cook well and crisp up nicely (both on top and on the base).
However, if you feel your pastry is a little on the thick side and you don't have time to thoroughly cool your filling, then your pastry base will probably benefit from a quick 10 minute blind bake.

How to store? The filling and pastry can both be made and then stored in the fridge for up to a day or in the freezer for up to 3 months. Defrost thoroughly before assembling into a pie or use directly from the fridge. Leftover pie can be completely cooled then wrapped in cling film and stored for 1-2 days in the fridge. To reheat bring to room temp then cover with foil and warm in the oven for around 30 minutes or until piping hot throughout.

Steak: Choose braising steak (Chuck or blade), beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.

Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.

Pastry: When mixing ingredients for the pastry use your finger tips so keeping the heat of your hands away from the pastry mix. This helps to keep the pastry cool. Chill the pastry once its made. cold pastry is easier to roll out and helps to stop shrinkage in the oven. If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!

Pie dish: grease your pie dish with margarine or soft butter then use a sieve to sprinkle flour over the top of the butter. Knock out any excess flour by turning upside down over the sink and lightly tapping the dish. This will help to stop the pastry sticking to the dish during baking.

Pie filling: make sure the steak filling has completely cooled before placing onto the pastry base. Hot or warm filling will result in soggy pastry, which won't crisp up in the oven.

Gravy: Once the filling is cooked strain the gravy off. Keep the gravy to one side for pouring over your finished pie later. The beef filling should then go into the pie with as little gravy as possible. This means more beef can be compacted into the pie and less liquid means the pastry won't go soggy.

Nutrition

Serving: 741g | Calories: 1377kcal | Carbohydrates: 103g | Protein: 57g | Fat: 81g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 321mg | Sodium: 498mg | Potassium: 1486mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11259IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 13mg

This post was first published in Dec 2019. Updated in Dec 2021 with new step by step images and expert tips.

The post Steak and Ale Pie appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

A whole roast chicken is a great option for Sunday dinner at home. Roast chicken is smaller, cheaper and easier to cook than any other roast dinner option. However, Roast beef, Roast Turkey or Leg of lamb are also achievable, but may just require a little more time, effort and expense.

This recipe is all about roasting that perfect chicken with a glistening skin that has been lovingly basted with lemon herb butter. With very little time and effort you can make a succulent whole roast chicken that will go down a storm, especially when served up with all the trimmings. Try with homemade Yorkshire Puddings, crispy roast potatoes, creamy mash potatoes, cauliflower cheese, honey glazed carrots and parsnips, green bean almondine and of course lashings of gravy.

📖 Recipe

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Roast Chicken

Roast chicken with lemon herb butter, cooked until golden on the outside and tender and juicy on the inside. This simple recipe shows how easy it is to make roast chicken for your Sunday dinner with minimal fuss and maximum flavour.

Course Dinner, roast dinner, sunday dinner, sunday lunch

Cuisine British

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 496kcal

Author By: Debbie Jones

Equipment

• Medium mixing bowl
• String (for tying herbs together and for tying together chicken legs)
• Large roasting tin
• Carving knife

Ingredients

For the lemon herb butter

• 50 g Softened butter
• 2 cloves Garlic
• ½ lemon juiced and zested
• 3 Sprigs fresh thyme leaves removed from stems

For the chicken:

• 1.5 kg Whole chicken
• ½ Lemon
• ½ Garlic bulb
• 2 Springs rosemary
• 3 Sprigs thyme
• 2 Bay leaves
• Salt and pepper
• Root veggies roughly chopped to sit the chicken on in the tray

Metric - US Customary

Instructions

• Pre heat the oven to 190°C (Fan) / 375°F. Prepare the herb butter by mashing the butter with minced garlic, lemon juice and zest and fresh thyme leaves. Set to one side. 
NOTE: Mash together using a fork.
  50 g Softened butter, 2 cloves Garlic, ½ lemon juiced and zested, 3 Sprigs fresh thyme
• Remove and discard any packaging from the chicken. If you have bought the chicken from your butchers check the cavity for the giblets. Remove and discard the giblets or if you prefer use to make gravy.
If the legs are tied together, un-tie and open up to see inside the cavity. Place half a lemon, half a garlic bulb inside the cavity. Next take 2 sprigs of rosemary, together with 3 sprigs of thyme and wrap 2 bay leaves around the sprigs. Secure the bunch of fresh herbs by wrapping and tying with string. Add the bunch of herbs to the cavity along with the lemon and garlic.
  1.5 kg Whole chicken, 2 Springs rosemary, 3 Sprigs thyme, ½ Lemon, ½ Garlic bulb, 2 Bay leaves
• Next, take the lemon herb butter and use the back of a spoon to spread the butter all over the surface of the chicken skin. Make sure to spread over the legs and wings as well. Sprinkle salt and pepper over the top of the butter.
  Salt and pepper
• Once the butter is evenly spread, bring the legs back together to close the entrance to the cavity and tie with string.
• Roughly chop up some root vegetables to sit in the base of the roasting tin to act as a rack for the chicken. Carefully transfer the prepared chicken onto the vegetable rack.
  Root veggies roughly chopped to sit the chicken on in the tray
• Place the roasting tin into the centre of the preheated oven and cook according to the weight of the bird: Cook for 20 minutes per lb or per 500g, plus an extra 20 minutes after this. Check the chicken at least once (ideally 2 or 3 times) during cooking and baste (spoon juices back over the skin). If the skin looks like it might be burning at any point, pop over a bit of foil.
• Check the chicken is cooked by inserting a skewer into the breast. The juices should run out clear. Alternatively insert a meat thermometer into the breast. If the chicken appears under cooked place back in the oven for 10 minute intervals until cooked.
If you are satisfied that the chicken is thoroughly cooked, cover with foil and then a tea towel (to keep the heat in) and rest for around 10 minutes. You can use this time to dish up the rest of your Sunday roast.
• After the chicken is well rested, remove the foil and transfer the chicken to a carving board. Carve with a sharp knife and serve.

Video

Notes

Garlic: This recipe uses fresh garlic but you could substitute with jarred garlic or garlic paste.

Fresh herbs: This recipe uses fresh herbs for the both the butter and chicken. However, if you can't get hold of fresh you can replace each with a teaspoon of dried herbs.

Root vegetables: the root vegetables are used as a rack for the chicken to sit on. I prefer to use veg as it adds to the flavour. However, if you have a metal rack for your roasting tin you can just use this instead.

Do you cover roast chicken? Covering a chicken with foil during roasting is not necessary and I much prefer to leave the skin uncovered giving it plenty of time to turn to a nice golden brown colour. Follow the ‘expert tips’ in the post above to ensure the meat stays nice and juicy.

How long does it take to roast a chicken? As a general rule chicken should be roasted for 20 minutes per lb or per 500g, plus an extra 20 minutes after that. So a 1.5kg chicken would need 1 hour 20 minutes and a 2kg chicken would need 1 hour 40 minutes. During roasting the chicken should be checked at least once (2 or 3 times if you can) and basted with the juices.

What oven temperature for roast chicken? To make sure a chicken is thoroughly cooked, it should be roasted at approximately 180-190°C (Fan) / 350-375°F. You can pick the higher or lower end of this depending on how your oven cooks.

What temperature should a thermometer read for chicken? If you like to use a meat thermometer to check that your chicken is cooked through, you should be looking for the thermometer to reach 75°C / 165°F when inserted into the middle of the chicken breast. 

Nutrition

Serving: 394g | Calories: 496kcal | Carbohydrates: 5g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 217mg | Potassium: 429mg | Fiber: 2g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

This post was first published in Feb 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Roast Chicken appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Not only is leek and potato soup tasty and comforting but its also a really nutritious recipe and perfect for refuelling on a cold day. Potatoes are a starchy carbohydrate and a great source of calcium, Iron and B vitamins. With the skins on, potatoes also provide a good source of fibre. So to boost the fibre and the texture of this recipe, give your tatties a good wash and leave the skins on!

This warming, full flavoured, healthy potato soup also contains 1 portion of your 5 a day, from the onions, celery and leeks. Plus, each serving of soup comes in at under 300kcal, meaning that theres plenty of room left for a nice chunk of crusty bread on the side. For a soup without potatoes that still contains plenty of nutrients try my rustic, traditional Tuscan ribollita soup. 

🔪 Step by step instructions

1. Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
2. Add the chopped leeks and potatoes to the pan and stir in well.
3. Next pour in the vegetable stock and bring to a gentle simmer
4. Place on a lid and simmer for 20 minutes or until the potatoes are soft.
5. When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half. 
6. Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
7. For extra creamy soup stir in 2 tablespoon of double cream (optional).
8. Serve the soup in bowls and if you like top with extra cream and chopped chives.

🥔 How can I get more potatoes into my diet?

Potatoes are so versatile and they are great served up with most things.  Like roast potatoes or mashed potatoes with your roast chicken or roast beef dinner on a Sunday. Or if you just want an easy side to go with your mid week meals try these garlic, herb foil pack potatoes. Other potato soups that are just as satisfying as leek and potato on a cold day are celeriac and potato soup or creamy clam chowder.  Or for a meal thats a little more substantial why not try my super affordable Frozen Salmon and potato traybake? Or salmon and mackerel fishcakes.

If you want something a little more indulgent then add potatoes to a pie: fish pie, minted lamb pie, cottage pie or shepherds pie. 

🍵 Other soup recipes you might like:

• Tuscan Ribollita Soup
• Cauliflower soup
• Pea and Ham Soup
• Hungarian mushroom soup
• Clam chowder
• Roast Pumpkin Soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Leek and potato soup

Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.

Course main meal, starter, starter or main

Cuisine British, French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 248kcal

Author By: Debbie Jones

Equipment

• large pan
• Blender or hand blender

Ingredients

• 30 g Butter
• 1 Onion finely chopped 125g
• 2 celery sticks chopped 100g
• 2 medium leeks chopped 200
• 3 large potatoes peeled and cubed 600g
• 500 ml vegetable stock Plus extra water if required
• Pinch of salt
• 2 tablespoon double cream Optional
• Chopped chives and extra cream to serve Optional

Metric - US Customary

Instructions

• Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
  30 g Butter, 1 Onion finely chopped, 2 celery sticks chopped
• Add the chopped leeks and potatoes to the pan and stir in well.
  2 medium leeks chopped, 3 large potatoes peeled and cubed
• Next pour in the vegetable stock and bring to a gentle simmer
  500 ml vegetable stock
• Place on a lid and simmer for 20 minutes or until the potatoes are soft.
• When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half.
• Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
  Pinch of salt
• For extra creamy soup stir in 2 tablespoon of double cream (optional).
  2 tablespoon double cream
• Serve the soup in bowls and if you like top with extra cream and chopped chives.
  Chopped chives and extra cream to serve

Video

Notes

Butter: Use butter for a richer flavour, but if you prefer you can substitute with a tablespoon of oil.

Leeks: The best part of the leek to use for soup is the white and light green parts. The darker green parts toward the top of the plant tend to be a bit tough and fibrous - not great if your wanting to make a soup! before chopping leeks make sure the insides are clean. To do this slice the leek in half length ways to reveal all the layers inside. Then carefully run each half under the cold water tap to wash aways any bits of dirt caught between the layers. 

Potatoes: For a creamy soup opt for a fluffy potato such as Maris Piper or King Edward. If you want a chunky soup then use waxy potatoes (Charlotte), which will hold together better. 

Celery: Celery adds a wonderful flavour alongside the onion, however, the soup won't be ruined of you prefer not to add celery. Vegetable stock: Use good quality vegetable stock.

Double cream and chives: these are a serving suggestion and completely optional. If you decide to use the cream, add a bit at a time and taste until you are happy.

How do you make a chunky leek and potato soup? To make a chunky soup instead of smooth, only blend half of the soup and then mix back into the unblended half.

How do you make potato soup thicker? As potatoes are starchy its usual for this type of soup to be too thick rather than too thin. The addition of extra stock or water will help to thin it out. However, if you add too much water you may end up with soup that is too thin. To avoid this add any extra water or stock a bit at a time and stir in well before adding more. 
If your soup is too thin you can thicken it back up by gently heating and gradually reducing down.

How to store? Leek and potato soup will keep well in the fridge for up to 3 days. If you are adding cream, check that this has a good date on it and will keep for the 3 days. Alternatively only add the cream when you are ready to eat the soup. Alternatively freeze for up to 3 months. Defrost thoroughly before reheating. As potatoes are super starchy make sure you stir the soup continually during reheating or the potato may stick to the bottom of the pan and burn.

What to serve with leek and potato soup? Leek and potato soup is best served up with a crunchy piece of buttered bread or soft, white homemade bread rolls.

What is Vichyssoise? The french name for leek and potato soup is Vichyssoise soup. Vichyssoise is slightly different to this recipe as its usually a fully blended soup thats served cold. 

Nutrition

Serving: 350ml | Calories: 248kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 645mg | Potassium: 840mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1513IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 2mg

This post was first published in Jan 2020. Updated in Sept 2021 with improved photos, and new step by step instructions and expert tips.

The post Leek and Potato Soup appeared first on ProperFoodie.

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

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👩🏻‍🍳 Why make this recipe

This easy cauliflower cheese recipe is one of those side dish heros that will always go well with any other main dish. Whether your cooking up a joint for a roast beef dinner or lovingly basting your Sunday Roast Chicken, this delicious recipe will not let you down.

Its also great served up along side steak and ale pie or other classic roast dinner favourites like roast potatoes, mash potatoes, foil pack potatoes, green bean almondine and Yorkshire pudding. 

🥘 Ingredients

To make cauliflower cheese you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Butter: Butter is required to form the roux, which is the base of the sauce.

Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.

Cauliflower: For variations on this dish substitute the cauliflower for broccoli or leeks.

Parsley and black pepper: Optional

🔪 Step by step instructions

1. Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
2. The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
3. Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
4. Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
5. Top with a scattering of extra grated cheese and some black pepper.
6. Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
7. Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

💭 Expert tips

• Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.
• Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.
• Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.

❓ Frequently asked questions

Other cauliflower recipes

• Cauliflower Soup
• Roasted Cauliflower salad
• Tuna steak recipe (with roast cauliflower)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Cauliflower Cheese

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

Course side, Side Dish, sunday roast

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 225kcal

Author By: Debbie Jones

Equipment

• Small milk pan for the cheese sauce
• 8 inch, shallow ovenproof dish

Ingredients

• 20 g Butter
• 30 g Plain flour
• 350 ml Semi skimmed milk
• 50 g Cheddar grated
• 1 medium cauliflower leaves removed and cut into florets (600g)

For the topping

• 30 g Cheddar grated
• Black pepper
• Freshly chopped parsley

Metric - US Customary

Instructions

• Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
• The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
• Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
• Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
• Top with a scattering of extra grated cheese and some black pepper.
• Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
• Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

Video

Notes

Flour: Use plain or all purpose flour.

Butter: Butter is required to form the roux, which is the base of the sauce.

Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.

Parsley and black pepper: Optional

Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.

Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.

Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.

Why is my cauliflower cheese watery?: Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery. I would advise to not bake for longer than 20-25 minutes. If by this point its not quite brown enough on top, remove from the oven and place under the grill on high for 1-2 minutes.

Nutrition

Serving: 272g | Calories: 225kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 583mg | Fiber: 3g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 72mg | Calcium: 282mg | Iron: 1mg

This post was first published in January 2020. Updated in January 2021 with new ingredients photo, step-by-step photos and recipe tips.

The post Cauliflower Cheese appeared first on ProperFoodie.

Tiramisu is a light and airy, no bake, Italian dessert made with layers of creamy mascarpone and coffee dipped ladyfingers. This traditional tiramisu recipe is made in the authentic Italian way with whipped, raw eggs and mascarpone cheese.

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👩🏻‍🍳 Why make this recipe

This tiramisu recipe is made in the traditional way using raw eggs, mascarpone cheese and ladyfingers dipped in strong coffee. There is no cream, which helps to keep this recipe light and airy. I like to try and keep things as authentic as possible and this Tiramisu comes straight from Italy. The recipe is adapted from a chef who works at Tenuta Torciano; a little winery in Tuscany. We visited Torciano whilst on our Italian honeymoon in 2017.

Making tiramisu this way may not be to everyones taste. As this is a no bake dessert the eggs are actually raw when served. However, this is what makes this dessert so incredible and the best tiramisu always uses raw eggs and no cream. Below I will show you how to prepare the eggs and tiramisu dessert properly so that you feel confident about serving up this traditional tiramisu recipe.

Please note that young children, pregnant women and those who are clinically vulnerable should avoid foods containing raw eggs, including tiramisu. In general I recommend using fresh eggs that have a lion stamp (UK). If you are not UK based then you should try to use fresh, pasteurised eggs.

🥘 Ingredients

To make this traditional tiramisu recipe you will need:

Ingredient notes

Ladyfingers: Use hard, crisp sponge fingers (not soft). The traditional tiramisu biscuits that are used in a traditional tiramisu are called Savoiardi. I used a deep dish (23x18x7cm) for this recipe and so needed 48 ladyfingers across 3 layers. You may need more or less depending on the size and depth of your dish.

Strong coffee: Freshly brew the coffee and if you can, use an espresso machine or ground coffee in a cafetiere. If you don't have access to these you can substitute for instant coffee.

Coffee liqueur: Optional - leave out if you prefer. I like to use Tia Maria, but any coffee liqueur will do.

Mascarpone cheese: Choose a good quality, full fat mascarpone cheese.

Eggs: As mentioned above, the eggs in this recipe will remain raw so make sure to use fresh eggs with the lion stamp (UK). Or if not in the UK use fresh, pasteurised eggs.

Caster sugar: The caster sugar (or bakers sugar) is essential in this recipe. It is added to the egg yolks and when whisked together the yolks become thick and creamy. This is known and a sabayon.

Cocoa powder: For dusting on the top of the finished dessert. Leave this off if you prefer and simply scatter with grated chocolate.

Cadburys flake: I love to top my tiramisu with both cocoa powder and crumbled bits of cadburys flake chocolate. If you can't get any flake, just substitute with normal milk chocolate and grate over the top.

🔪 Step by step instructions

1. Start by separating the eggs, placing yolks in one bowl and whites in another. Make sure no yolk is mixed in with the whites.
2. Next set up a stand mixer with whisk attachment or use an electric hand whisk. Place the egg yolks and caster sugar into the mixer and whisk together on high for 5 minutes until the yolks are pale and creamy. 
3. Change the attachment on the mixer to the paddle (or use a spatula). Add the mascarpone to the creamed yolks and mix together until well combined and thick and creamy.
4. Transfer the mascarpone to separate large mixing bowl and clean out the stand mixer bowl. Reattach the whisk attachment (or use a clean mixing bowl and electric whisk). Add the egg whites to the mixer and whisk until stiff white peaks form.
5. Next add the whisked egg whites to the mascarpone mixture one third at a time. Use a spatular to gently fold the whites into the mixture in between each addition.
6. Now its time to build the tiramisu. Have the creamy mascarpone mixture ready to use along with a large rectangular dish for the tiramisu. In a smaller bowl mix together the coffee and coffee liqueur. Briefly dip each lady finger into the coffee mix then place in the bottom of the rectangular dish. Repeat until the base is covered with a lager of ladyfingers.
7. Next spoon about a third of the mascarpone mixture over the sponge fingers and smooth out to cover all the sponge using the back of a spoon. Add a second and then third layer of coffee dipped sponge fingers and mascarpone mixture. TIP: The layers in order from the bottom should be: ladyfingers, mascarpone, ladyfingers, mascarpone, lady fingers, mascarpone. If you prefer you can use a shallower dish and just do two layers.
8. Finish the tiramisu by dusting over cocoa powder and scattering over crumbled or grated chocolate.
9. Finally, wrap the tiramisu dish in cling film and place into the fridge to chill overnight. Tiramisu is best eaten the next day when the whole thing has chilled completely, the mascarpone cream has set and the sponge has softened.

💭 Expert tips

• This is a no bake dessert with raw eggs so make sure you use fresh, lion stamped (or pasteurised) eggs.
• Make absolutely sure no yolk goes into the egg whites, as this will stop the whites from whipping up into stiff peaks.
• Fold the mascarpone into the yolks using the paddle attachment on the stand mixer or using a spatula. Whisking may cause the mascarpone to curdle.
• Use hard, crisp sponge fingers (not soft sponge).
• Don't soak the ladyfingers for too long in the coffee. They literally just need a quick dunk in and out. If the sponge is too soggy the excess liquid will leak into the rest of the dessert.
• Once made, chill over night and eat the next day. Tiramisu is always best eaten on the second day when it has set and the sponge has softened.

❓ Frequently asked questions

🍨 Other dessert recipes

• Apple crumble
• Baileys Irish Cream with Coffee
• Banana Bread
• Bakewell Tart
• Cinnamon Swirls
• Lemon Drizzle Cake

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Traditional Tiramisu Recipe

Tiramisu is a light and airy, no bake, Italian dessert made with layers of creamy mascarpone and coffee dipped ladyfingers. This traditional tiramisu recipe is made in the authentic Italian way with whipped, raw eggs and mascarpone cheese.

Course afternoon tea, Dessert, party food, pudding, sweet, treat

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 0 minutes minutes

Chill in the fridge 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 8 People

Calories 627kcal

Author By: Debbie Jones

Equipment

• Small bowls to separate eggs
• Stand mixer or electric handheld whisk
• Large mixing bowl
• 23x18cm (9x7inch) rectangular serving dish (7cm/3inch depth)
• Small bowl for coffee mixture
• Sieve or duster for the cocoa powder
• Cling film (plastic wrap)

Ingredients

• 4 large fresh eggs with lion stamp or pasteurised
• 150 g caster sugar
• 500 g mascarpone cheese
• 300 ml strong coffee
• 100 ml Tia Maria or preferred coffee liqueur
• 2 packs Ladyfingers (400g) (to keep it traditional use Savoiardi)
• 1 teaspoon Cocoa powder
• 25 g Cadbury flake or milk chocolate broke up or grated

Metric - US Customary

Instructions

• Start by separating the eggs, placing yolks in one bowl and whites in another. Make sure no yolk is mixed in with the whites.
• Next set up a stand mixer with whisk attachment or use an electric hand whisk. Place the egg yolks and caster sugar into the mixer and whisk together on high for 5 minutes until the yolks are pale and creamy.
• Change the attachment on the mixer to the paddle (or use a spatula). Add the mascarpone to the creamed yolks and mix together until well combined and thick and creamy.
• Transfer the mascarpone to separate large mixing bowl and clean out the stand mixer bowl. Reattach the whisk attachment (or use a clean mixing bowl and electric whisk). Add the egg whites to the mixer and whisk until stiff white peaks form.
• Next add the whisked egg whites to the mascarpone mixture one third at a time. Use a spatular to gently fold the whites into the mixture in between each addition.
• Now its time to build the tiramisu. Have the creamy mascarpone mixture ready to use along with a large rectangular dish for the tiramisu. In a smaller bowl mix together the coffee and coffee liqueur. Briefly dip each lady finger into the coffee mix then place in the bottom of the rectangular dish. Repeat until the base is covered with a layer of ladyfingers.
• Next spoon about a third of the mascarpone mixture over the sponge fingers and smooth out to cover all the sponge using the back of a spoon. Add a second and then third layer of coffee dipped sponge fingers and mascarpone mixture. TIP: The layers in order from the bottom should be: ladyfingers, mascarpone, ladyfingers, mascarpone, lady fingers, mascarpone. If you prefer you can use a shallower dish and just do two layers.
• Finish the tiramisu by dusting over cocoa powder and scattering over crumbled or grated chocolate.
• Finally, wrap the tiramisu dish in cling film and place into the fridge to chill overnight. Tiramisu is best eaten the next day when the whole thing has chilled completely, the mascarpone cream has set and the sponge has softened.

Video

Notes

Does tiramisu have raw eggs? Traditional Italian tiramisu uses raw eggs as does this recipe. For safety it is advised that young children, pregnant women and those who are clinically vulnerable should avoid foods containing raw eggs, including tiramisu. In general, I recommend using fresh eggs that have a lion stamp (UK). If you are not UK based then you should try to use fresh, pasteurised eggs.

Can you substitute raw eggs in tiramisu? If you would prefer to not use raw eggs you can replace the egg whites with whipping cream (500 ml / 2 cups) and lightly cook the yolk and sugar. To cook the yolks, place the yolks and sugar in a glass mixing bowl and balance this on the top of a pan with a small amount of simmering water in the bottom (double boiler). Whisk the yolks and sugar over the pan allowing the steam to gently cook the yolk. Do not let the water touch the bottom of the bowl.

Why is my tiramisu watery? Watery tiramisu occurs when the sponge ladyfingers have been soaked in the coffee for too long. The excess coffee drains into the rest of the dessert during chilling and makes the whole thing watery. Remember to dunk the sponge fingers briefly in the coffee; in and out.

How to store? Once made wrap the tiramisu dish tightly in cling film and store in the fridge for up to 3 days. Tiramisu is always best eaten on the second day after it has chilled overnight.

Can you freeze tiramisu? Dairy does not freeze or defrost well so I don't recommend that you freeze this dessert.

Expert tips:

• Make absolutely sure no yolk goes into the egg whites, as this will stop the whites from whipping up into stiff peaks.
• Fold the mascarpone into the yolks using the paddle attachment on the stand mixer or using a spatula. Whisking may cause the mascarpone to curdle.
• Use hard, crisp sponge fingers (not soft sponge).
• Don't soak the ladyfingers for too long in the coffee. They literally just need a quick dunk in and out. If the sponge is too soggy the excess liquid will leak into the rest of the dessert.
• Once made, chill over night and eat the next day. Tiramisu is always best eaten on the second day when it has set and the sponge has softened.

Nutrition

Serving: 1eighth | Calories: 627kcal | Carbohydrates: 58g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 142mg | Potassium: 117mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1272IU | Calcium: 125mg | Iron: 2mg

This post was first published in September 2017. Updated in March 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

If you would like to access the original recipe you can do so here: Original Tiramisu recipe 2017

The post Traditional Tiramisu Recipe appeared first on ProperFoodie.

🥘 Ingredients

To make Mexican chilli con carne at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Cannellini beans: cannellini beans have a soft texture and a light colour. But these can be replaced with the usual kidney bean if you prefer.

Bell pepper and celery: The bell pepper and celery are used in this recipe to add extra flavour and a more chunky texture, but again if you prefer you can leave these out.

Cocoa powder and Worcestershire sauce: To make this dish extra special I use Cocoa powder and Worcestershire sauce as my 'secret chilli ingredients'. Both add a rich flavour to the sauce which cuts through the sweet tomatoes and smokey spices. However, both of these are optional and if you prefer you can just leave them out.

📖 Recipe

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Mexican Chilli Con Carne Recipe (with cannellini beans)

This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4 people

Calories 492kcal

Author By: Debbie Jones

Ingredients

• ½ tablespoon Olive oil
• 1 Onion finely chopped (200g)
• 2 Garlic cloves finely chopped or minced
• 2 celery sticks roughly chopped (120g)
• 500 g mince meat ground meat
• 1 teaspoon Smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Hot chilli powder
• 1 red chilli pepper deseeded and finely chopped (20g)
• 2 tins chopped tomatoes
• 200 g baby tomatoes halved
• 2 tablespoon tomato puree
• 1 beef stock cube
• 1 red bell pepper deseeded and diced (130g)
• 1 tablespoon Cocoa powder optional
• 2 tablespoon Worcestershire sauce Lea and Perins (optional)
• 1 tin of cannellini beans drained and rinsed
• Handful of fresh coriander
• Soured cream and extra sliced chillies to serve

Metric - US Customary

Instructions

• Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
  ½ tablespoon Olive oil, 1 Onion, 2 Garlic cloves, 2 celery sticks
• Next add the mince meat to the pan and roughly break up with a wooden spoon.
  500 g mince meat
• As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
  1 teaspoon Smoked paprika, 1 teaspoon ground cumin, 1 teaspoon Hot chilli powder, 1 red chilli pepper
• Stir the spices into the meat and continue to cook until brown all over.
• Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
  2 tins chopped tomatoes, 200 g baby tomatoes, 2 tablespoon tomato puree, 1 beef stock cube
• Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
• Then add the chopped red bell pepper, 1 tablespoon cocoa powder, and 2 tablespoon Worcestershire sauce.
  1 red bell pepper, 1 tablespoon Cocoa powder, 2 tablespoon Worcestershire sauce
• Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
  1 tin of cannellini beans
• Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
• Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.
  Handful of fresh coriander, Soured cream and extra sliced chillies to serve

Video

Notes

Serving suggestions: Rice, fresh chillies, tobacco sauce, tortilla chips, avocado, guacamole, soured cream, grated cheese and fresh coriander.

Can you freeze this recipe? Once cooked allow to fully cool then transfer to sealable containers and freeze for up 3 months. To defrost leave on the side overnight or in the fridge for 24 hours.

Can you reheat cooked chilli? If the chilli has been cooled and then stored correctly (freezer for up to 3 months or fridge for up to 3 days) then it can be reheated. Reheat in the microwave or in a large pan on the stove until piping hot.

What can I use instead of kidney beans? Usually kidney beans are added to chilli - however, any bean will do. In this recipe I’ve used cannellini beans as I prefer the texture and colour.

Expert tips:

• Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
• Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
• If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.

Nutrition

Serving: 584g | Calories: 492kcal | Carbohydrates: 114g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1170mg | Potassium: 427mg | Fiber: 9g | Sugar: 90g | Vitamin A: 1914IU | Vitamin C: 66mg | Calcium: 75mg | Iron: 3mg

This post was first published in Jun 2017. Updated in Aug 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Mexican Chilli Con Carne (with cannellini beans) appeared first on ProperFoodie.

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

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👩🏻‍🍳 Why make this recipe

This is one of those recipes that you can prepare in advance and then leave to slow cook in the oven whilst you enjoy your day. This incredible lamb pie will fill the house with the most amazing mint gravy aroma and will have you drooling at the oven whilst you wait for the lamb to melt down and the gravy to thicken up.

🥘 Ingredients

To make this Lamb pie recipe you will need:

Ingredient notes

See recipe card at the bottom for full recipe and ingredients quantities.

Pastry: For ease I've opted for shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.

Stock: The stock is the base of the gravy so choose a good quality beef stock. If you can't source any, an oxo cube dissolved in boiling water will do just fine.

Lamb: Leg or shoulder.

Red wine: For the best gravy use good quality red wine. If you would prefer to not add wine then leave it out and make up the quantity with extra beef stock.

Horseradish: Horseradish mash is a great flavour against the rich lamb filling, but its completely optional and just plain mash can be used if preferred.

Flour: The flour is used as a thickening agent. If you are making a gluten free version then opt for a gluten free thickener such as cornflour or potato starch. Double check labels of all ingredients for gluten.

🔪 Step by step instructions

1. Gently cook onions and garlic
2. Dust diced lamb with flour, add to the pan and brown.
3. Add the wine and deglaze the pan. Then gradually add the stock whilst stirring.
4. Make a gravy paste by adding cold water to the gravy powder. Add the paste, ketchup, Worcestershire sauce and dried mint to the pan. Stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form.
5. Transfer to slow cooker (low for 6 hours) or ovenproof dish (150°C Fan/300°F for 4 hours).
6. Place potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
7. Line a greased, 21cm (8 inch) pie dish with shortcrust pastry. Store in fridge until needed.
8. Drain and mash up potatoes with milk, butter and horseradish. Then taste and season.  
9. Strain cooked lamb filling through a sieve allowing the gravy to collect in a small pan.  Use a fork to break up and shred the lamb. 
10. For best results blind bake the pastry. (For blind baking instructions follow link or see notes below). Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
11. Add the mash over the top of the filling (Piping the mash on is optional but will ensure an even layer of mash on top of your pie).
12. Cook the pie in the oven at 180°C(Fan)/350°F for 40 minutes. Check after 30 minutes.
13. Remove the lamb pie from the oven and heat the pan of strained gravy. Plate up and serve with your choice of veg and hot mint gravy.

💭 Expert tips

• Keep the pan reasonably hot when making the filling. This will allow the floured lamb to brown nicely and add to the flavour.
• Bits of flour and meat that stick to the base of the pan will be easily removed when the wine is added (deglaze). Ensure the pan is hot and on the heat still.
• If you are preparing the mash potatoes the day before, then transfer to a dish, cool and cover with cling film. Store in the fridge overnight. When ready to use, reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
• For an even mash topping, transfer the mash to a large pipping bag. Cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the surface. Use a fork to pack down and bring the balls of mash together.

❓ Frequently asked questions

📖 Recipe

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Lamb Pie Recipe

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

Course Dinner, main meal

Prep Time 1 hour hour

Cook Time 4 hours hours

Total Time 5 hours hours

Servings 4 people

Calories 668kcal

Author By: Debbie Jones

Equipment

• large pan
• Ovenproof dish or slow cooker
• 21cm (8 inch) pie dish
• rolling pin
• Medium pan for potatoes
• Masher
• Small pan for the gravy
• Large piping bag to pipe on mash (optional)

Ingredients

Lamb pie filling:

• ½ tablespoon olive oil
• 1 large onion roughly chopped
• 2 garlic cloves finely chopped or minced
• 600 g diced leg of lamb or lamb shoulder
• 3 tablespoon plain flour
• 100 ml red wine
• 450 ml good quality beef stock
• 2 tablespoon ketchup
• 2 teaspoon Worcestershire sauce
• 2 teaspoon dried mint
• 4 teaspoon gravy powder

Pastry base:

• 375 g ready rolled short crust pastry

Potato topping:

• 750 g potatoes peeled and roughly chopped
• 4 tablespoon milk
• 15 g Butter
• 2 teaspoon horseradish sauce
• Pinch salt to taste

Metric - US Customary

Instructions

• Place a large pan on medium heat and add the oil. Once the oil has heated add the chopped onions and garlic and cook gently until soft.
• Lay out the lamb and dust evenly with flour. When the onions are soft add the floured lamb to the pan and cook until browned all over. The lamb and flour will stick and brown the base of the pan.
• Next add the wine, which should bubble as it hits the pan and help release any brown flour. Then gradually add the stock and bring to a simmer. Stir frequently allowing the stock to thicken as it combines with the flour.
• Next place the gravy powder in a small container or cup and stir in enough cold water to form a loose paste. Pour the gravy paste into the pan and stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form from the gravy powder. Then add the ketchup, Worcestershire sauce and dried mint. Mix well and then remove from the heat.
• Transfer the entire contents of the pan to your slow cooker or ovenproof dish. Set the slow cooker to low and cook for 6 hours or cook in the oven for 4 hours at 150°C(Fan)/300°F. Once the cooking time is up the meat should fall apart easily. If not, return to the oven or slow cooker for another 30 minutes or until the meat is tender enough to fall apart.
• Whilst the filling is in the oven peel place the peeled and chopped potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
• Meanwhile roll out the pastry so its big enough to cover the base and sides of your pie dish (this recipe uses a 21cm (8 inch) pie dish). Grease the pie dish with a bit of soft butter (use kitchen paper to spread evenly over the base) then dust flour over the butter using a sieve. Gently place the pastry over the pie dish (drape over a rolling pin for easier manoeuvring). Gently push the pastry into the corners of the dish (don't stretch), then use a knife to cut off any excess pastry from the edges. Place the pastry lined pie dish in the fridge until you’re ready to put the pie together.
• When the potatoes are cooked, drain and mash up with the milk, butter and horseradish. Then taste and season. Let the potatoes cool slightly before transferring to a large piping bag, twist the open end of the bag and secure with a peg. Set to one side for later. If you don’t have a piping bag, then leave the mash in the pan and place the lid back on. Set to one side until later. NOTE: if you are preparing the mash potatoes the day before, then transfer to a dish, cover with cling film and store in the fridge overnight. When ready to use reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
• Once the lamb is cooked leave to cool slightly then strain through a sieve allowing the gravy to collect in a small pan. Strain in batches placing the meat in a dish as you go. Use a fork to break up and shred the lamb. At this point the strained lamb filling and the gravy can be covered and chilled in the fridge overnight or frozen for up to 3 months. Or add the lamb straight to the pie as per the below instructions.
• Putting the pie together: Pre heat your oven to 180°C(Fan)/350°F. If your mash, filling and gravy are in the fridge or freezer make sure they have been left on the side with enough time to defrost/come up to room temperature. For best results blind bake the pastry. Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
• Then take your piping bag of mash and cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the filling. Alternatively, spoon the mash over the filling. Use a fork to pack down and bring the balls of mash together. The fork will leave a nice ruffled pattern. (Piping is optional but will ensure a even layer of mash on top of your pie).
• Place the pie in the centre of the pre heated and bake for 40 minutes. Check after 30 minutes to make sure the mash isn't burning. After the 40 minutes is up the mash should be golden brown and the filling should be just bubbling around the edges.
• Remove from the oven and allow to cool for 5 minutes. Whilst cooling, return to your pan of drained off gravy. Mix well and then heat gently for 5 minutes. Plate up the pies and serve with your choice of veg and hot mint gravy.

Notes

Pastry: For ease this recipe uses shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.

What cut of lamb is best for slow cooking? The best lamb for this recipe is leg or shoulder. Both are great for slow cooking and will become fall apart, tender in the pan.

How do you cook lamb so its tender? Tough cuts of lamb, such as leg and shoulder, need to be cooked long and slow for the meat to become tender. Cook for at least 2 hours on a low temperature (150°C Fan/300°F). If the meat is still tough cook for longer.

Do you cook shortcrust pastry before adding filling? To prevent a soggy bottom its always best to blind bake a pastry, particular if you are adding a wet filling. To do this line the pie dish with the pastry then prick all over with a fork. Line the pastry with a scrunched up piece of baking paper. Weight down the paper with dried pasta/baking beans. Bake for 10 minutes at 200°C Fan (400°F), then remove paper and bake for a further 5 minutes.

Can I use rice to blind bake pastry? Yes dried rice or pulses can be used when blind baking in place of baking beans. dried pasta also works well.

How to store? The uncooked pie can be wrapped in cling film and either refrigerated for 2-3 days or frozen for up to 3 months. When ready to cook, thoroughly defrost or bring to room temperature. Cook as per the recipe.

Once the pie is cooked any leftovers can be stored in the fridge for 2-3 days. Just leave in the pie dish, ensure the pie is fully cooled and cover in cling film. To reheat, remove from the fridge and bring to room temperature then cover with foil and place in a hot oven for 20 minutes.

Nutrition

Calories: 668kcal | Carbohydrates: 96g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 974mg | Potassium: 1504mg | Fiber: 7g | Sugar: 6g | Vitamin A: 143IU | Vitamin C: 42mg | Calcium: 78mg | Iron: 7mg

This post was first published in May 2017. Updated in May 2021 with improved recipe and photos, and new step by step instructions and expert tips.

The post Lamb Pie Recipe appeared first on ProperFoodie.

Apple crumble baked fresh at home with lashings of custard. - This is what Sundays are made for! This easy crumble recipe is made with crisp, Bramley apples tossed in cinnamon, then baked with a simple crumble and hazelnut topping. Ready in 30 minutes; from peeling the apples to pulling a bubbling, golden crumble out of the oven.

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👩🏻‍🍳 Why make this recipe

This apple crumble recipe is traditional, homemade and one the easiest yet most satisfying desserts I know. With a simple method that requires only 30 minutes, this is a great dessert for when you have mouths to feed and time to save!

Theres no need for any fancy equipment and no special skills required to make it look good. Just layering the apples and then crumble into a baking dish and popping into the oven until bubbling. Super simple.

🔪 Step by step instructions

1. Pre heat the oven to 180 degrees C (fan).
   Prepare the crumble: Add 100g plain flour, 75g ground almonds, 100g golden caster sugar, 100g cubed unsalted butter and a pinch of salt to a mixing bowl. Use your finger tips to rub the butter into the rest of the ingredients until like breadcrumbs. Then place to one side while you prepare the apples. 
2. Peel the apples, remove the core and then cut the flesh into rough 1cm cubes. Transfer the cubed apple to a 21cm (8 inch) pie dish and then add 2 tablespoon honey and 1 teaspoon cinnamon. Mix together well until the apple is fully coated in the honey and cinnamon
3. Next take the crumble mix and evenly scatter over the apple until the entire surface is covered. 
   For extra crunch sprinkle over some chopped hazelnuts (optional).
4. Place the pie dish in the preheated oven and bake for 20 minutes or until the crumble is golden and the apple is bubbling.
   Serve with custard.

💭 Expert tips

• Crumble topping: Crumble is usually a mixture of flour, butter and sugar. For this recipe I've also added ground almonds for extra flavour and chopped hazelnuts for extra crunch. However, both of these ingredients are optional. If you would prefer a nut-free option just replace the ground almonds with the same amount of flour and leave out the hazelnuts.
• Filling: The filling in this recipe is a chunky filling. This means that the cubed apples hold their shape. For a smooth filling stew the apples before placing in the pie dish. To do this add the apples to a pan with butter and cook gently until soft. Mash up until smooth then transfer to the pie dish and add the crumble.

❓ Frequently asked questions

🍨 Other dessert recipes

• Banana Bread
• Bakewell Tart
• 5 Easy Recipes for Pancakes
• Cinnamon Swirls
• Lemon Drizzle Cake
• Plum and Rhubarb Crumble
• Yorkshire Parkin Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Apple Crumble

Apple crumble baked fresh at home with lashings of custard - this is what Sundays are made for! This easy apple crumble recipe is made with crisp Bramley apples tossed in cinnamon, then baked with a simple crumble and hazelnut topping. Ready in 30 minutes from peeling the apples to pulling a bubbling, golden apple crumble out of the oven.

Course Dessert, pudding

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 407kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• 21cm (8 inch) pie dish

Ingredients

• 100 g plain flour
• 75 g ground almonds
• 100 g golden caster sugar
• 100 g cold unsalted butter (cubed)
• pinch of salt
• 500 g peeled and chopped cooking apples
• 2 tablespoon Honey
• 1 teaspoon cinnamon
• 25 g roasted chopped hazelnuts (optional)

Metric - US Customary

Instructions

• Pre heat the oven to 180 degrees C (fan). Prepare the crumble in a large mixing bowl. Add 100g plain flour, 75g ground almonds, 100g golden caster sugar, 100g cubed unsalted butter and a pinch of salt to the bowl.
• Use your finger tips to rub the butter into the rest of the ingredients until like breadcrumbs. Then place to one side while you prepare the apples.
• Peel the apples, remove the core and then cut the flesh into rough 1cm cubes. Transfer the cubed apple to a pie dish and then add 2 tablespoon honey and 1 teaspoon cinnamon. Mix together well until the apple is fully coated in the honey and cinnamon
• Next take the crumble mix and evenly scatter over the apple until the entire surface is covered. For extra crunch sprinkle over some chopped hazelnuts (optional).
• Place the pie dish in the preheated oven and bake for 20 minutes or until the crumble is golden and the apple is bubbling. Serve with custard.

Video

Notes

Can the crumble be made with oats? Apple crumble made with oats instead of flour is a great alternative if you want to make this recipe gluten free (do double check that the oats you use are completely gluten free and not packaged alongside wheat containing products). To make this recipe with oats simply replace the flour with same amount of oats.

How to store? Once baked and cooled the crumble should be covered and then stored in the fridge for up to 3 days. You can briefly reheat the crumble in either the oven or microwave.

Can apple crumble be frozen? Apple crumble is best frozen before it has been baked. Once you have made up the crumble in a pie dish, wrap in cling film and then store in the freezer for up to 3 months. Throughly defrost in the fridge overnight before baking as instructed in this recipe.

Expert tips:

• Crumble topping: Crumble is usually a mixture of flour, butter and sugar. For this recipe I've also added ground almonds for extra flavour and chopped hazelnuts for extra crunch. However, both of these ingredients are optional. If you would prefer a nut-free option just replace the ground almonds with the same amount of flour and leave out the hazelnuts.
• Filling: The filling in this recipe is a chunky filling. This means that the cubed apples hold their shape. For a smooth filling stew the apples before placing in the pie dish. To do this add the apples to a pan with butter and cook gently until soft. Mash up until smooth then transfer to the pie dish and add the crumble.

Nutrition

Serving: 155g | Calories: 407kcal | Carbohydrates: 50g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 3mg | Potassium: 145mg | Fiber: 4g | Sugar: 32g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

This post was first published in December 2019. Updated in March 2021 with expert tips.

The post Apple Crumble appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

When its cold out, this classic fish pie recipe will warm you through and leave you ready to face the elements the next day. Its also a pretty good dish for a cosy Saturday night in. Lock out the cold and get this pie in the oven!! Simple, easy and delightful. The classic dishes are always the best.

🥘 Ingredients

To make this classic fish pie recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Diced fish: For this recipe I used a mixture of salmon, cod and smoked haddock. However, feel free to choose your preferred fish. Or even swap some of the fish for prawns. You may also find that your local fish monger or supermarket offers a ready diced fish pie selection. This may work out cheaper than buying separated pieces of fish.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required for a smooth and silky sauce.

Flour: Use plain or all purpose flour as the thickening agent for the sauce.

Cheese: The cheddar cheese is melted into the sauce before mixing in the fish. If preferred you can leave out the cheese and just use a white sauce. Alternatively, swap cheddar for a different cheese to create your preferred flavour.

Baby spinach: This is optional and can be left out if preferred or swapped for another green veg such as garden peas, asparagus or tenderstem broccoli.

🔪 Step by step instructions

1. Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
2. Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
3. Add the flour and stir in, the mixture should clump slightly and turn to a paste.
4. On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.
5. As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
6. Next take the sauce off the heat and stir in the cheese.
7. Add the chopped, raw fish to the cheese sauce and mix in carefully.
8. Add the spinach leaves and stir in.
9. Transfer the fish pie mix to an ovenproof dish
10. Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
11. Use a fork to mark and ruffle up the surface of the mash potato.
12. Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

💭 Expert tips

Sauce: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

❓ Frequently asked questions

🦐 Other fish recipes

• Salmon Pasta Recipe
• Frozen Salmon Traybake
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Haddock and Rosemary Risotto
• Honey Glazed Prawns Starter
• Kedgeree with Poached Eggs
• Salmon and Mackerel Fishcakes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Classic Fish Pie Recipe

A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.

Course Dinner

Cuisine British

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 562kcal

Author By: Debbie Jones

Equipment

• Flexible fish knife for skinning fish (if necessary)
• Peeler
• Large pan for potatoes
• Medium pan for filling
• Masher
• Large ovenproof dish

Ingredients

For the mash topping

• 1 kg potatoes
• 20 g butter
• Splash of milk

For the filling

• 20 g butter
• 1 onion finely chopped
• 1 garlic clove finely chopped
• 30 g plain flour
• 400 ml semi skimmed milk
• 50 g cheddar cheese
• 280 g cod cut into bite size chunks
• 140 g smoked haddock cut into bite size chunks
• 140 g salmon cut into bite size chunks
• 50 g baby spinach leaves

Metric - US Customary

Instructions

• Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
• Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
• Add the flour and stir in, the mixture should clump slightly and turn to a paste.
• On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.
• As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
• Next take the sauce off the heat and stir in the cheese.
• Add the chopped, raw fish to the cheese sauce and mix in carefully.
• Add the spinach leaves and stir in.
• Transfer the fish pie mix to an ovenproof dish
• Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
• Use a fork to mark and ruffle up the surface of the mash potato.
• Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

Notes

Sauce tip: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

Can you make this recipe ahead of time? Make this recipe up to just before the pie goes into the oven. At this point the pie can be covered and stored in the fridge or freezer until you are ready to cook it. Note: If you intend to freeze the uncooked pie make sure the fish is as fresh as possible and suitable for freezing. When you are ready to cook, remove from the fridge and leave on the side for a hour or so to bring to room temperature. Or defrost overnight. Then cook in the oven as per the recipe instructions.

What if my fish has skin on? If you choose to buy whole fillets of fish for this recipe then you may find that your fillets have skin on. Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife. Place the fish on a board skin side down. To remove the skin use the knife with the blade facing away from you. slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand. Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.

Can you freeze leftover fish pie? Make sure the fish pie is fully cooled then transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the fish pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C.  You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time.  Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy. 


Nutrition

Serving: 0.25pie | Calories: 562kcal | Carbohydrates: 59g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 545mg | Potassium: 1955mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1733IU | Vitamin C: 57mg | Calcium: 304mg | Iron: 4mg

The post Classic Fish Pie Recipe appeared first on ProperFoodie.

American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step guide. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist. For more pancake inspiration see: 5 Easy Recipes for Pancakes.

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👩🏻‍🍳 Why make this recipe

Theres nothing half-hearted about these American blueberry pancakes. Everything from whipped egg whites and Greek yogurt to sticky syrup and juicy blueberries has been used. The results speak for themselves and whats more this recipe is super easy.

Wet and dry ingredients are simply whisked together in a bowl and for extra fluffiness the egg whites are separated and then whipped and folded into the mixture last. If you are looking for pancakes that are soft and spongy with blueberries that pop with juice as you bite into them, then this is your recipe.

🥘 Ingredients

To make this Blueberry Pancakes recipe you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Baking powder: Blueberry pancakes use a rising agent to make them thick and fluffy.

Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.

However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.

🔪 Step by step instructions

1. In a large bowl mix together the flour, caster sugar and baking powder.
2. In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
3. Next add the yogurt and milk to the yolks.
4. Whisk together well until smooth and fully combined.
   
5. Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
6. Whisk everything together into a thick batter.
7. In a separate smaller bowl whisk the egg whites until soft white peaks form.
8. Gently fold the egg whites into the pancake mixture.
9. Finally add the blueberries to the batter.
10. Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
11. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
12. Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
13. Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For a simpler version, leave out the blueberries and make standard American Pancakes.
• Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.
• If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• American Pancakes
• English Pancakes Recipe
• Healthy Pancakes Recipe (with Banana and Oats)
• Scotch Pancakes Recipe

🍌 Other fruity desserts

• Lemon Drizzle Cake
• Banana Bread
• Hot Cross Buns Recipe
• Apple Crumble
• Plum and Rhubarb Crumble
• Raspberry and Lemon Muffins

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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American Blueberry Pancakes

American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 pancakes

Calories 117kcal

Author By: Debbie Jones

Ingredients

• 150 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• 2 large eggs (yolks and whites separated)
• 250 ml Greek yogurt
• 25 ml semi skimmed milk
• 100 g blueberries (plus extra for serving)
• Knob of butter for cooking

Metric - US Customary

Instructions

• In a large bowl mix together the flour, caster sugar and baking powder.
• In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
• Next add the yogurt and milk to the yolks.
• Whisk together well until smooth and fully combined.
• Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
• Whisk everything together into a thick batter.
• In a separate smaller bowl whisk the egg whites until soft white peaks form.
• Gently fold the egg whites into the pancake mixture.
• Finally add the blueberries to the batter.
• Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
• Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
• Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Flour: Use plain or all purpose flour. Baking powder: American pancakes use a rising agent to make them thick and fluffy.

Eggs: If you want to save time and don’t mind about making your pancakes extra fluffy you can add eggs whole, along with the other wet ingredients, rather than separate.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.

Expert tip 1: Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.

Expert tip 2: If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

How do I make pancakes fluffy? American blueberry pancakes are made fluffy by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.

What to serve with pancakes? The most simple topping for blueberry pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey. Other toppings you may want to use could include other types of berries, banana, mango, nutella, cream, yogurt, chocolate chips, chocolate sauce, toffee sauce, lemon curd, nuts and seeds.

How do you know when to flip the pancakes? The indication that its time to flip your pancake is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly. More often than not the first pancake is made before the pan is up to temperature and tends not to work out. This is why its often said that the first pancake should be thrown away. However, with patience theres no need for any waste 🙂

Nutrition

Serving: 240g | Calories: 117kcal | Carbohydrates: 19g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

This post was first published in March 2019. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

The post American Blueberry Pancakes appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

These soft and sweet scotch pancakes are perfect for breakfast, hot and dripping with butter. Make up a batch at the start of the week and then pop a couple in the toaster to warm for your breakfast each day. This recipe is really easy and requires just 5 minutes to whisk together the batter.

🥘 Ingredients

To make this Scotch pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the pancakes sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the scotch pancakes. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Start by sifting flour and sugar into a large mixing bowl.
2. Make a well in the flour mix and crack in 1 large egg.
3. Add half of the milk then start to whisk the milk and egg into the flour.
4. Slowly start to add more of the milk to the batter, whisking well between each addition. The gradual addition will ensure a lump free batter.
5. Add enough milk until the batter is the consistency of thick pouring cream.
6. Place a frying pan on a medium heat. Add a bit of butter and melt. Spread the butter around the pan using kitchen towel and remove any excess. Give your batter a good mix and then scoop ½ of a ladleful of pancake mix into the pan.
7. Cook for a minute or so, until bubbles start forming on top of the batter.
8. Flip the pancake and cook for a further minute on the second side.
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter.
• Don't over mix the batter. Mix enough to just combine.
• If your pancakes are browning too much or are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• English Pancakes Recipe
• American Blueberry Pancakes
• American Pancakes
• Healthy Pancakes Recipe (with Banana and Oats)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Scotch Pancakes Recipe (Drop Scones)

Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg. These soft and delightful scotch pancakes (or drop scones) are a perfect sweet treat for breakfast or afternoon tea. Make the batter for this easy recipe in just 5 minutes and enjoy hot, buttery scotch pancakes every day of the week.

Course afternoon tea, Breakfast, brunch

Cuisine British

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 pancakes

Calories 96kcal

Author By: Debbie Jones

Equipment

• Sieve
• Large mixing bowl
• Whisk
• Frying pan
• Ladle
• Spatula

Ingredients

• 225 g self raising flour
• 40 g caster sugar
• 1 egg
• 250 ml semi skimmed milk
• Butter for cooking

Metric - US Customary

Instructions

• Start by sifting flour and sugar into a large mixing bowl.
• Make a well in the flour mix and crack in 1 large egg.
• Add half of the milk then start to whisk the milk and egg into the flour.
• Slowly start to add more of the milk to the batter, whisking well between each addition. The gradual addition will ensure a lump free batter.
• Add enough milk until the batter is the consistency of thick pouring cream.
• Place a frying pan on a medium heat. Add a bit of butter and melt. Spread the butter around the pan using kitchen towel and remove any excess. Give your batter a good mix and then scoop ½ of a ladleful of pancake mix into the pan.
• Cook for a minute or so, until bubbles start forming on top of the batter.
• Flip the pancake and cook for a further minute on the second side.
• Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel to spread the butter and remove any excess.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the pancakes sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the scotch pancakes. Either white or brown caster sugar can be used.

Why are my pancakes browning too much? If your pancakes are browning too much or are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

Can you reheat pancakes? In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively, you can pop the pancakes in a toaster briefly or pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

What toppings to serve with pancakes? The most simple topping for scotch pancakes is butter. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Honey can also be added, but this isn't strictly necessary as scotch pancakes are already sweet. Other toppings you may want to use could include berries, banana, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Nutrition

Serving: 1pancake | Calories: 96kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post Scotch Pancakes Recipe (Drop Scones) appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

In the UK, English pancakes are traditionally eaten on Shrove Tuesday at the start of lent. A tradition we all love, although pancake making can be seen as quite a tricky business. How to make the batter, how to make thin pancakes, how to stop pancakes sticking to the pan, how to toss without disaster......it can all be quite stressful.

Fear not, this recipe is all about making the most perfect English pancakes in the easiest way possible. No lumpy batter and no pancakes on the ceiling (or floor). This recipe ensures a super smooth batter in just 5 minutes and although flipping pancakes is all part of the fun, its definitely not required here.

🍽 Equipment notes

Useful bits of equipment for making these British pancakes:

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

🥘 Ingredients

To make this English pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel to spread the butter and remove any excess.

Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.

🔪 Step by step instructions

1. Start by sifting flour into a large mixing bowl.
2. Make a well in the flour and crack in two eggs.
3. Add a quarter of the milk to the eggs then start to whisk into the flour.
4. Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
5. Once all the milk is whisked in, leave to stand for 30 minutes
6. Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the pan base remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
7. Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
8. Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
9. Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
10. Repeat steps 6-9 until all the batter is used up.

💭 Expert tips

• As this is an English pancake recipe the batter should be thin and similar to the consistency of single cream.
• Don't over mix the batter. Mix enough to just combine, then leave to rest for 30 minutes.
• If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• American Blueberry Pancakes
• American Pancakes
• Healthy Pancakes Recipe (with Banana and Oats)
• Scotch Pancakes Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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English Pancakes Recipe

Traditional English pancakes recipe made simply with eggs, flour and milk. Make the batter for this easy recipe in just 5 minutes and enjoy perfectly thin and light English style pancakes on Pancake day.

Course Breakfast, brunch, Dessert

Cuisine British, English

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 6 Pancakes

Calories 111kcal

Author By: Debbie Jones

Equipment

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

Ingredients

• 110 g plain flour all purpose flour
• 2 large eggs
• 275 ml semi skimmed 2% milk
• Knob of butter for cooking
• Lemon juice and sugar for topping

Metric - US Customary

Instructions

• Start by sifting flour into a large mixing bowl.
• Make a well in the flour and crack in two eggs.
• Add a quarter of the milk to the eggs then start to whisk into the flour.
• Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
• Once all the milk is whisked in, leave to stand for 30 minutes
• Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the base of the pan and remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
• Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
• Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
• Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
• Repeat steps 6-9 until all the batter is used up.

Notes

Milk: Semi skimmed milk is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.

What is the difference between English and American pancakes?
Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.

What is the difference between English pancakes and crepes?
The french version of pancakes are very similar to British pancakes except they are larger and thinner. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.

What toppings to serve with pancakes?
The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat pancakes?
In my opinion pancakes are best eaten straight from the pan and this was always the tradition in my house. My mum would stand dutifully by the stove cooking off pancakes as fast as we could eat them.

However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

Nutrition

Serving: 1pancake | Calories: 111kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

The post English Pancakes Recipe appeared first on ProperFoodie.

Warm and sticky hot cross buns fresh out of the oven. Make your own hot cross buns this Easter with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with juicy sultanas and sweet spices, they are perfect for snacking on after a long walk on Easter Sunday.

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👩🏻‍🍳 Why make this recipe

Making hot cross buns can be a fairly complex and daunting process. There are a number of steps involved but at the heart, its just a basic bread rolls recipe, and these rustic hot cross buns are actually really easy to make. With a foolproof method and 10 minute dough recipe these soft and fluffy buns will easily take centre stage this Easter.

You don't need a bread machine and theres no need to activate the yeast before adding it to the flour. This is a simple method of adding wet ingredients to dry and bringing it all together into the most perfect batch of homemade hot cross buns.

🍽 Equipment notes

Useful bits of equipment for making this hot cross buns recipe:

• Large flat baking tray lined with greaseproof paper
• Piping bag for piping on the crosses.

🥘 Ingredients

To make this hot cross buns recipe at home you will need:

Ingredient notes

Flour: Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy hot cross bun.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Sultanas: Any dried fruit will work well in this recipe. Try with currants, raisins, dried cranberries, dried apricot pieces, orange peel or chocolate chips.

Mixed spice: This is a mixture of several sweet spices, including cinnamon, nutmeg and ginger. If you can't get hold of any mixed spice then you can use a mix of the above single spices.

Caster sugar: The caster sugar (or bakers sugar) is added to the recipe to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
2. Next, in large bowl mix together the flour, sugar, yeast, salt and mixed spice (dry ingredients).
3. Make a well in the centre of the mixed dry ingredients. Whisk the 2 eggs and pour into the well along with a quarter of the heated milk mixture. Stir well.
4. Gradually add the rest of the milk mixture stirring between each addition to bring together into a dough.
5. Turn out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky. 
6. Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
7. Knock back the risen dough and turn out on a floured work surface. Flatten out the roughly with your fingertips.
8. Grab the dough on either side with both hands and stretch out into a long strip. Add the sultanas to the centre of the strip of dough.
9. Roll up into a sausage shape from one side to the other. This should allow for the fruit to be fully combined.
10. Next, halve and then quarter the dough. Then halve each quarter, creating 8 pieces that will be similar in size. Shape each piece into a round ball. Then place on a lined baking tray. Space out well to leave room for rising in the oven. Cover lightly with cling film and leave in a warm place to rise for 30 minutes. At this point you can preheat the oven to 160°C (320°F).
11. Whilst waiting for the second rise, make the paste for the crosses by mixing together 100g plain flour with 8 tablespoon whole milk. Transfer to a piping bag ready to pipe the crosses onto the buns.
12. After 30 minutes remove the cling film from the dough balls. Whisk 1 egg with 1 tablespoon of whole milk and use a pastry brush to glaze the dough balls all over.
13. Pipe crosses over the glazed buns then place in the centre of a pre heated oven and bake at 160°C (320°F) for 20-25 minutes or until golden brown.
14. Remove the baked hot cross buns from the oven. Heat up some apricot jam and paint over the buns whilst still hot.

💭 Expert tips

• Time yourself when kneading and make sure you knead for the full 5 minutes.
• Only allow the dough to rise until it has about doubled in size. In a warm kitchen this should take around an hour. If you leave it for longer the gas bubbles can become too big and the buns will then fail to rise when baked.
• If your kitchen is quite cool the dough could take up to 2 hours to double in size. You can speed this up by standing on top of a pre heated oven. Alternatively place the dough in the fridge if you would prefer to leave it to prove over a few hours instead (e.g. overnight).
• When making the paste for the crosses, add the milk a bit at a time in order to reach your desired consistency. A thicker paste will give a thiner and more defined cross. A thinner paste will create a wider and flatter cross.

❓ Frequently asked questions

Other Easter bakes

• Bakewell Tart
• Cinnamons Swirls
• American Pancakes
• Scotch Pancakes Recipe
• Healthy Banana Pancakes
• American Blueberry Pancakes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Hot Cross Buns Recipe

Warm and sticky hot cross buns fresh out of the oven. Make your own hot cross buns this Easter with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with juicy sultanas and sweet spices, they are perfect for snacking on after a long walk on Easter Sunday.

Course afternoon tea, Breakfast, brunch, Dessert, Snack

Cuisine British, Easter

Prep Time 2 hours hours 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours

Servings 8 Hot cross buns

Calories 483kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Small saucepan
• Small mixing bowl or jug
• Large flat baking tray lined with greaseproof paper
• Pastry brush
• Piping bag for piping on the crosses

Ingredients

For the buns

• 200 ml whole milk
• 100 g unsalted butter
• 2 large eggs beaten
• 500 g strong white bread flour
• 50 g caster sugar
• 7 g sachet of fast action yeast
• Pinch salt
• 2 teaspoon mixed spice
• 150 g Sultanas

For the cross

• 100 g plain flour
• 8 tablespoon whole milk

For the egg wash

• 1 egg beaten
• ½ tbsp. whole milk

For the glaze

• 150 g Apricot jam

Metric - US Customary

Instructions

• Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
• Next, in large bowl mix together the flour, sugar, yeast, salt and mixed spice (dry ingredients).
• Make a well in the centre of the mixed dry ingredients. Whisk the 2 eggs and pour into the well along with a quarter of the heated milk mixture. Stir well.
• Gradually add the rest of the milk mixture stirring between each addition to bring together into a dough.
• Turn out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky.
• Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• Knock back the risen dough and turn out on a floured work surface. Flatten out roughly with your fingertips.
• Grab the dough on either side with both hands and stretch out into a long strip. Add the sultanas to the centre of the strip of dough.
• Roll up into a sausage shape from one side to the other. This should allow for the fruit to be fully combined.
• Next, halve and then quarter the dough. Then halve each quarter, creating 8 pieces that will be similar in size. Shape each piece into a round ball. Then place on a lined baking tray. Space out well to leave room for rising in the oven. Cover lightly with cling film and leave in a warm place to rise for 30 minutes. At this point you can preheat the oven to 160°C (320°F).
• Whilst waiting for the second rise, make the paste for the crosses by mixing together 100g plain flour with 8 tablespoon whole milk. Transfer to a piping bag ready to pipe the crosses onto the buns.
• After 30 minutes remove the cling film from the dough balls. Whisk 1 egg with 1 tablespoon of whole milk and use a pastry brush to glaze the dough balls all over.
• Pipe crosses over the glazed dough balls then place in the centre of a pre heated oven and bake at 160°C (320°F) for 20-25 minutes or until golden brown.
• Remove the baked hot cross buns from the oven. Heat up some apricot jam and paint over the buns whilst still hot.

Notes

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Sultanas: Any dried fruit will work well in this recipe. Try with currants, raisins, dried cranberries, dried apricot pieces, orange peel or chocolate chips.

Mixed spice: This is a mixture of several sweet spices, including cinnamon, nutmeg and ginger. If you can't get hold of any mixed spice then you can use a mix of the above single spices.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

How should hot cross buns be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The buns will keep well and stay soft for 2-3 days, after this you may find that they start to harden and go stale.

Can this recipe be made in advance? Make the recipe as per the instructions up to when the dough is rolled into 8 balls. At this point cover with cling film and place in the fridge. The dough balls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Arrange on a tray, well spaced, then glaze with egg wash and pipe on the crosses before baking in the oven as per the recipe.

Can this recipe be reheated? As these are HOT cross buns, it is nice to actually eat them whilst still warm. Once cooled you can reheat by wrapping the buns in foil, then place in a hot oven and warm gently for 5 minutes.

Can you freeze hot cross buns? Once baked and fully cooled, place the buns in an airtight container or sealable freezer bag and freeze for up to 3 months. When ready to eat, remove from the freezer and either heat each bun for 1-2 minutes in the microwave or leave on the side to fully defrost then wrap in foil and pop in a hot oven to warm for 5 minutes.

Expert tips:

• Time yourself when kneading and make sure you knead for the full 5 minutes.
• Only allow the dough to rise until it has about doubled in size. In a warm kitchen this should take around an hour. If you leave it for longer the gas bubbles can become too big and the dough will then fail to rise when baked. If your kitchen is quite cool the dough could take up to 2 hours to double in size. You can speed this up by standing on top of a pre heated oven. Alternatively place the dough in the fridge if you would prefer to leave it to prove over a few hours instead (e.g. overnight).
• When making the paste for the crosses, add the milk a bit at a time in order to reach your desired consistency. A thicker paste will give a thiner and more defined cross. A thinner paste will create a wider and flatter cross.

Nutrition

Calories: 483kcal | Carbohydrates: 76g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 52mg | Potassium: 182mg | Fiber: 2g | Sugar: 17g | Vitamin A: 508IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg

The post Hot Cross Buns Recipe appeared first on ProperFoodie.

Easy to make, light and fluffy American Pancakes recipe. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert. For more pancake inspiration see: 5 Easy Recipes for Pancakes.

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👩🏻‍🍳 Why make this recipe

If you are looking for pancakes that are thick, soft and spongy then this is your recipe. Unlike the British pancake, American style pancakes are small and stackable and have a thick spongy texture that is primed for soaking up lashing of syrup.

This is an easy recipe where wet and dry ingredients are simply whisked together in a bowl. For extra fluffiness the egg whites are separated and then whipped separately and folded into the mixture last. However, for speed and ease the eggs can be left whole if you prefer and simply mixed in with the other wet ingredients.

🥘 Ingredients

To make this American Pancakes recipe you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Baking powder: American pancakes use a rising agent to make them thick and fluffy

Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.

However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

🔪 Step by step instructions

1. In a large bowl mix together the flour, caster sugar and baking powder.
2. In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
3. Next add the yogurt and milk to the yolks.
4. Whisk together well until smooth and fully combined.
   
5. Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
6. Whisk everything together into a thick batter.
7. In a separate smaller bowl whisk the egg whites until soft white peaks form.
8. Gently fold the egg whites into the pancake mixture.
9. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
10. Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute  on the second side.
    
11. Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter. For example try these blueberry pancakes.
• Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites.
• If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

📖 Recipe

Print

American Pancakes

Easy to make, light and fluffy American Pancakes. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert.

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 Pancakes

Calories 110kcal

Author By: Debbie Jones

Ingredients

• 150 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• 2 large free range eggs yolks and whites separated
• 250 ml Greek yogurt
• 25 ml semi skimmed milk
• Butter for cooking

Metric - US Customary

Instructions

• In a large bowl mix together the flour, caster sugar and baking powder.
• In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
• Next add the yogurt and milk to the yolks.
• Whisk together well until smooth and fully combined.
• Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
• Whisk everything together into a thick batter.
• In a separate smaller bowl whisk the egg whites until soft white peaks form.
• Gently fold the egg whites into the pancake mixture.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
• Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
• Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Flour: Use plain or all purpose flour.

Baking powder: American pancakes use a rising agent to make them thick and fluffy

Eggs: If you want to save time and don’t mind about making your pancakes extra fluffy you can add eggs whole, along with the other wet ingredients, rather than separate.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

How do I make pancakes fluffy? Fluffy pancakes are made by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.

What is the difference between British and American pancakes? Unlike British pancakes American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than British pancakes.

What to serve with pancakes? The most simple topping for American style pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey. Other toppings you may want to use could include berries, banana, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Nutrition

Serving: 40g | Calories: 110kcal | Carbohydrates: 17g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Calcium: 76mg | Iron: 1mg

This post was first published in February 2017. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

The post American Pancakes appeared first on ProperFoodie.

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

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🥘 Ingredients

To make a 9x9 inch tin of Cinnamon rolls (9 rolls in a tin) you will need:

Ingredient notes

Strong white bread flour: Its quite important that the right kind of flour is used for this recipe. Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy cinnamon roll.

Dark brown sugar: Soft dark brown sugar works best in this recipe as it easily mixes and dissolves into the butter. The brown sugar also has a lovely toffee flavour and the darker colour makes the swirl stand out more against the plain bread. Light brown muscovado sugar would also work well here.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

Icing - Topping the swirls with icing is completely optional, but I feel icing is a must when it comes to cinnamon swirls. Icing can be piped or drizzled on. Or if you prefer you can add more water to make a thinner icing and then brush over the swirls to create an icing glaze.

If you aren't a fan of icing you could create an apricot glaze instead. To do this heat half a jar of apricot jam in a small pan until its nice and runny. Then brush the jam over the cinnamon swirls after they have been taken out of the oven and whilst they are still warm.

❓ Frequently asked questions

📖 Recipe

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Cinnamon Swirls

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough, no dough hook or bread machine needed! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

Course afternoon tea, Breakfast, brunch

Cuisine Danish, Scandinavian, Swiss

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

dough rising time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 9 Swirls

Calories 440kcal

Author By: Debbie Jones

Equipment

• Small saucepan
• Large mixing bowl
• cling film
• Small mixing bowl
• rolling pin
• Sharp knife
• 9x9 inch square tine lined with greaseproof paper
• Pastry brush for egg wash

Ingredients

For the bread:

• 200 ml Semi skimmed 2% milk
• 100 g unsalted butter cubed
• 500 g strong white bread flour US: Bread flour
• 50 g caster sugar
• 7 g sachet fast action yeast
• Pinch salt

For the filling:

• 75 g softened butter
• 75 g dark brown sugar or muscovado sugar
• 2 tablespoon ground cinnamon

Toppings:

• 1 whisked egg to glaze
• Icing sugar to ice or apricot jam for an apricot glaze

Metric - US Customary

Instructions

• Melt the butter and milk over a low heat in a small pan.
• In a large mixing bowl stir together the flour, caster sugar, yeast and salt.
• Gradually pour the melted butter and milk into the dry ingredients. Stir well between each addition to eventually form a dough.
• Turn the dough out onto a clean floured work surface. Knead for 2-3 minutes until it starts to feel smooth and less sticky.
• Place the dough in an oiled bowl and cover.
• Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• Meanwhile mix together the dark brown sugar and cinnamon. Put to one side.
• After the dough has risen, uncover and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Then flour a rolling pin and roll into a rough rectangle 2-3mm thick.
• Use the back of a spoon to spread the softened butter over the surface of the rolled out dough.
• Next sprinkle the cinnamon sugar over the buttered dough and gently push into the butter with your fingertips.
• Roll up the dough starting from the short side. Roll nice and tight.
• Slice off the rough edges at either side of the rolled up dough. Then roughly mark out nine pieces before slicing into nine rolls with a sharp knife.
• Pre heat the oven to 180°C (350°F) and line a 9x9 inch square tin with greaseproof paper. Then place the 9 rolls into the tin, swirls facing up. Cover and leave to rise again for 30 minutes.
• Whisk up the egg. Uncover the cinnamon swirls and brush with the egg. Place the cinnamon swirls in the preheated oven and bake for 20-25 minutes or until golden brown.
• Once cooled ice with icing sugar or brush over heated apricot jam.

Video

Notes

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Substitutes: For perfect fluffy rolls its best to not substitute the bread flour. Bread flour has a higher protein content so gives a better rise.

How should baked cinnamon swirls be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The rolls will keep well and stay soft for 3-4 days, after this you may find that the rolls start to harden and go stale.

Can this recipe be made ahead of time? This recipe can be made the night before, so no need to get up at the crack of dawn for breakfast cinnamon swirls. Make the recipe as per the instructions, up to when the sliced rolls are placed into the baking tin. At this point cover with cling film and place in the fridge. The rolls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Glaze with whisked egg before baking in the oven as per the recipe.

Can you freeze cinnamon swirls? Once baked and fully cooled, place the swirls in an airtight container or sealable freezer bag and freeze for up to 3 months. When ready to eat remove from the freezer and either heat each roll for 1-2 minutes in the microwave or leave on the side to fully defrost then pop in the oven to warm for 5 minutes.

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Sodium: 82mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 535IU | Calcium: 67mg | Iron: 1mg

The post Cinnamon Swirls appeared first on ProperFoodie.

Sunday roast dinner

I'm pretty sure that there's nothing better in the world than sitting down to a Sunday beef roast, well almost nothing, I guess it depends on what dessert is; and if Saturday was a big night out or not; and if lots of wine was consumed; and if by about 4pm on Sunday the biggest meal ever is needed. But anyway - its definitely up there with a cheese & wine on a Friday night, or sipping juice from a coconut on a deserted hot beach on a Monday morning. - its just good and homely, and a proper pick-me-up.

Even if its not Sunday this meal is still the meal of comfort, home and relaxing. Am I convincing you yet? Do you feel the need to rush out and buy meat, potatoes and 3 veggies asap? No? Even if I throw in leeks in a super creamy cheese sauce with a crispy top?

Look .....

I just can't say no to this!

Soooo as the Sunday roast dinner is  the weekend staple in most households in the Great British Isles, its definitely necessary that I put a beef roast dinner recipe up on the blog. And here's the thing - it really is so easy to  make. No complicated ingredients or recipes and nothing that will mean you have to slave away for hours in the kitchen. A 500g topside of beef can be cooked and served in 40 minutes, so no need to get up at the crack of dawn to switch on the oven.

However, if beef isn't your thing why not try roast chicken instead?

Sunday is a day of rest after a busy week

Last weekend was very busy for me and so a Sunday roast was definitely on the agenda - as mentioned in my last post I had decide to host a little gourmet/birthday drinks night. But in terms of food: a little, turned into a lot and oh my gosh I was pretty stressed. There was lots of running around and multiple trips to the supermarket and I basically spent every night, last week in my kitchen, preparing and cooking everything from soup and chilli con carne to filo-pastry cups and panna cottas. My freezer was rammed, my fridge was bursting and my crisps/treats drawer was overflowing (yes I have a crisps/treats drawer). To say I went over the top is an understatement. But you know - it was a big birthday and I'd just finished a cooking course and its not likely I'll have to do it again any time soon - so I really went for it. It was hard work and cooking for 20 people is definitely like (or probably like) climbing a mountain. But it seemed to go down well and I think everyone enjoyed it.

So, yes, after all the weekend fun was done and tidied away, it was time for beef, perfectly cooked and served with a dollop of leeks in cheese sauce.

Every Sunday should look like this. I hope the recipe below is helpful - let me know, I'd love to hear from you:-) For a greater starter before digging into this perfectly cooked beef why not serve up a delicious leek and potato soup?

Cheese sauce should be in every meal

If your cooking up a storm for a Christmas Day roast then also check out my sprouts in blue cheese sauce here! or for another great way to use cheese sauce is a meal have a look at my cauliflower cheese and fish pie with cheese sauce. Making some party snack? why not have a go at a cheese sauce dip?

📖 Recipe

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Beef Roast dinner with leeks in cheese sauce

How to prepare the perfect Sunday roast - with a full beef joint cooked to your liking, served with veggies and leeks in cheese sauce

Course Dinner, roast dinner, sunday dinner, sunday lunch, sunday roast

Cuisine British

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 people

Author By: Debbie Jones

Ingredients

• 500 g Topside of beef
• 200 g Baby carrots
• 1 onion quartered
• 200 g green beans

For the leeks in cheese sauce:

• 2 medium leeks
• 30 g plain flour
• 30 g butter
• 500 ml semi skimmed milk
• 100 g mature cheddar cheese grated
• salt and pepper to season

For the gravy:

• Juices from the cooked beef
• ½ pint beef stock
• 2 teaspoon of gravy powder

Instructions

Sealing the beef:

• Remove the beef from the fridge 30 minutes before cooking in order to bring it up to room temperature.
• Put a large frying or griddle pan on high heat. Whilst the pan is heating up place the beef on a large plate or board and drizzle with olive oil. Use your fingers to ensure the meat is fully coated with the oil and then season with salt and pepper. One the pan is smoking hot place in the beef and seal on all sides using tongues to turn every minute or so. Sealing the meat should take 3-4 minutes.

Cooking the beef:

• Pre heat the oven to 180 degree C (Fan).
• Chop the onion into large chunks and wash the baby carrots. Place the onion and carrots in the base of a roasting tin and balance the beef on top. Cover with foil and place in the oven.
• For two people I used a 500g topside of beef, cooking time for this varies depending on how well done you like your beef.
• •For pink (medium-rare) a piece of meat this size will need around 20 minutes in the oven at 180 degrees C.
• •For medium: 25 minutes, 180 degrees C
• •for well done: 30 minutes, 180 degrees C
• Remember this is for a 500g piece of beef and time in the oven will increase with weight. (1.5kg topside cooked to medium will need 1hr 15 minutes.

Resting the beef:

• How ever you like your beef, the most important stage is resting. Resting the beef after its been in the oven will keep it tender and moist. Its a good idea to try and rest the meat for at least half an hour. For this particular piece of meat, once out of the oven; I removed it from the roasting tin, wrapped in foil and left to rest for 20 minutes.

Veggies:

• Discard the onion from the roasting tin, pour the juices into a small saucepan ready for the gravy and transfer the baby carrots to a small container and set to one side. For the green beans; first prepare a bowl of cold water and leave at the side of the hob.Bring a pan of water to the boil then simmer and add the beans. Simmer the beans for 3-4 minutes or until just cooked but still a little crunchy (try one!). Once cooked remove the beans from the water and plunge immediately into the bowl of cold water in order to stop the cooking process. Set to one side along with the carrots.

Leeks in cheese sauce:

• Slice the leeks into 2cm round pieces and line up to cover the base of a baking dish. For the cheese sauce; melt the butter in a small sauce pan over a medium heat, then add the flour and mix together well the form a roux (a smooth white paste which will be used as a thickening agent for the sauce). Take the pan off the heat and gradually add the milk. Stir well in between each addition of milk. return the pan to the heat and gently bring to the boil. Ensure you stir continuously whilst the sauce is heating in order to prevent lumps. Once the sauce begins to boil this will allow the flour to release its starch and you will notice the sauce becomes thick and smooth. At this point add the grated cheese and cook at a simmer for an additional 5 mins in order to melt the cheese and cook out the flour (removes the starchy taste). Remember to keep stirring. Pour the sauce over the leeks and place in the oven to cook for 20 minutes at 180 degrees C. Foil can be placed over the leeks to prevent the top from burning. Once fully cooked (knife will easily push through the leeks) the foil can be removed and the leeks can be finished off under the grill for a crispy top.  

Gravy:

• heat up the stock and add this to the beef juices continue to heat on a low setting. Put the 2 tsps of gravy powder into a small ramekin or cup, add a small amount of water and stir to form a paste. Pour the paste into the stock and stir well. Continue to stir and heat until the gravy boils and thickens, then turn down the heat and leave to simmer until ready to serve. 

Serving up:

• Slice up the beef and present on plates or a help yourself style board. In a small frying pan heat up 2 tablespoon oil and 2 tablespoon water- add the pre prepared carrots and beans to the pan and toss in the warm water and oil mixture for 1-2 minutes. this will allow the veggies to be warmed up and will give hem a nice shiny finish. serve veggies along side the meat. Crisp up the leeks under the grill adding more grated cheese or parmesan to the top if desired and serve.
• Serve the gravy in a gravy boat or drizzle over the beef and veggies.

The post Roast Beef Dinner with Leeks in Cheese Sauce appeared first on ProperFoodie.

Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This chilli garlic prawns starter is a great recipe thats easy to prepare and perfect for a make ahead appetiser.

The bright pink of the cooked king prawns stands out against the crunchy green of the courgettes and makes for a really impressive prawns starter, especially if you have friends for dinner. 

Its also a great option for a quick and easy, make ahead, Christmas Day starter.

🥘 Ingredients

This recipe makes approximately 15 chilli garlic prawns on cocktail sticks:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

🔪 Step by step instructions

1. Slice the courgette into ribbons using a peeler.
2. Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
3. Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
4. Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
5. Pour the remaining tablespoon of olive oil into a small jug or bowl. Add 2 tablespoons of honey, minced garlic clove, chopped chilli, 1 tablespoon mirin rice wine and the chopped parsley.
6. Mix together well.
7. Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
8. Transfer the cooked chilli garlic prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
9. Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
10. At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
11. Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.

💭 Expert tips

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze.

However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter.

Alternatively, arrange in cocktail glasses or on larger skewers.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough.

If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm.

Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

❓ Frequently asked questions

Prawn starters

An alternative prawns starter ideas include this simple Chinese prawns recipe, which could also be served up on cocktail sticks with a garnish of chopped spring onions. 

If a hot prawns starter isn't your thing, try preparing this recipe then chilling? Alternatively, have a look at Cucumber canapés with prawns, or make your own sushi rolls with prawns.

🍤 Other Prawn or Fish recipes

• Thai Green Prawn Curry
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Pad Thai Noodles
• Classic Fish Pie Recipe
• Smoked Haddock Risotto
• Fish Biryani
• Homemade Sushi Rolls

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Chilli Garlic Prawns Starter

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Course apperitif, Appetizer, starter

Cuisine British

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 15 cocktail sticks

Calories 55kcal

Author By: Debbie Jones

Equipment

• Peeler
• Large mixing bowl to dress the courgette
• Griddle pan
• Small bowl or jug to mix the chilli garlic glaze
• Large plate and kitchen towel to keep cooked courgette on
• Cocktail sticks and serving plate/platter

Ingredients

• 2 large courgettes
• 2 tablespoon olive oil (For the courgettes)
• 300 g fresh raw king prawns
• 1 tablespoon Oil (for chilli garlic glaze)
• 2 tablespoon honey
• 1 garlic clove minced, grated or finely chopped
• 1 red chilli seeds removed and chilli finely chopped
• 1 tablespoon Mirin sweet Japanese rice wine
• 20 g parsley roughly chopped
• Extra oil, parsley and black pepper for serving (optional)

Instructions

• Slice the courgette into ribbons using a peeler.
  2 large courgettes
• Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
  2 tablespoon olive oil
• Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
• Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
• Pour the remaining tablespoon of olive oil into a small jar or bowl. Add the honey, garlic, chilli, mirin rice wine and the chopped parsley.
  1 tablespoon Oil, 2 tablespoon honey, 1 garlic clove, 1 red chilli, 1 tablespoon Mirin, 20 g parsley
• Mix together well
• Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
  300 g fresh raw king prawns
• Transfer the cooked prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
• Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
• At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
• Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.
  Extra oil, parsley and black pepper for serving

Notes

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze. However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough. If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm. Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter. Alternatively, arrange in cocktail glasses or on larger skewers.

Can you make this recipe ahead of time? Yes, make and arrange the chilli garlic prawns on cocktail sticks. Then transfer to your serving plate and cover in cling film then chill until ready to serve. 

To make ahead but still serve hot the cooked ingredients should be chilled loose and not on cocktail sticks. Then when ready to serve follow the reheating instructions below before arranging on sticks. (To ensure a piping hot starter place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving).

Can you reheat cooked prawns? If you are wanting to reheat the cooked prawns make sure they are fully cooled and then refrigerate. When ready to reheat; place the chilli garlic prawns on a baking tray and cook in the oven on high for 5 minutes or until sizzling and piping hot (the same method can be used to reheat the courgette). 

Alternatively, return to the pan and stir fry in a little oil until piping hot. Use your cooked and chilled prawns within 24 hours. If you have bought pre-cooked prawns, follow the packet instructions for heating.

Nutrition

Serving: 182g | Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

This post was first published in Nov 2016. Updated in Apr 2022 with an improved recipe, new images, step by step instructions and expert tips.

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Crunchy, sugared pecans with a sweet, crumbly layer of sugar.

These amazing sugared pecans are perfect as Christmas gifts or are great as toppings on Christmas desserts alongside my chocolate stars and chocolate Christmas trees. This time of year can be so exciting with Christmas still far enough away not to panic or go on any last minute shopping trips; but its still close enough to start thinking ahead and preparing a few little treats.

Both of these equally delightful and fun treats are really easy to make and add that personal touch, which is always nice at Christmas. The sugared pecans can be made up to one month in advance and store really well in jars, which can be transformed into lovely gifts with a little ribbon and a nice tag

The chocolate stars and Christmas trees are a little more delicate and serve better as toppings on Christmas cakes and puddings. See my Christmas cake recipe here.

For the chocolate shapes I recommend using piping bags and practising your piping on a scrap bit of paper to check the consistency of the chocolate and to decide how you want to create your shapes. For the sugared pecans try to break them up whilst they are still warm and just out of the oven. Big bits of unwanted sugar can be easily broken off each nut later on.

For the perfect home made foodie gift this Christmas: Try making these along with some delicious cranberry mince pies 🙂

📖 Recipe

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Sugared Pecan Nuts and Chocolate Stars

Sugared Pecan Nuts and Chocolate Stars; perfect for Christmas gifts or as toppings on Christmas desserts

Total Time 2 hours hours

Servings 2 medium jars of nuts and 2-3 trays of chocolate shapes

Author By: Debbie Jones

Ingredients

For the Sugared Pecan Nuts

• 200 g pecan nuts
• 1 medium egg white
• 1 tablespoon tap water
• 100 g white caster sugar
• 100 g light brown muscovado sugar
• 1 teaspoon allspice
• Pinch crushed sea salt flakes
• Silicon or grease proof paper

For the Chocolate Stars

• 100 g milk chocolate baking
• 100 g white chocolate baking
• Silicon or grease proof paper
• Piping bags

Instructions

For the Sugared Pecan Nuts

• Pre-heat the oven to 160 degrees C (fan) and line a baking tray with silicon or grease proof paper.
• Start by whisking together the egg white and water until frothy (1-2 mins) and set to one side.
• In a bowl mix together the white sugar, muscovado sugar, allspice and salt.
• Add the frothy egg white mixture to the sugar mix and combine, then mix in the nuts ensuring they are fully coated.
• Transfer the coated nuts to the lined baking tray and spread out evenly across the surface.
• Place in the oven for 30 minutes. Check at 15 mins, stir / un-stick and then re-spread across the tray.
• After 30 minutes remove from the oven and break up using a spatula before allowing to fully cool.
• Once cool use as cake decorations or transfer to jars for storage (can be stored for up to one month).

For the chocolate stars

• Set up a bain marie on the hob: large pan with 1 cm of water in the bottom and a glass bowl balanced on top of the pan. Heat the pan until the water is boiling.
• Break up the milk chocolate into 1-2cm pieces and place in the glass bowl. Ensure that the bowl is not touching the water. Leave the chocolate to melt and do not stir until it is fully melted. (Alternatively chocolate can be melted in a microwave - heat in 20 second bursts and stir in between until fully melted).
• Once melted allow to cool a little and then transfer to piping bags.
• Repeat this process with the white chocolate.
• As the chocolate cools it will become slightly thicker and so easier to pipe out - however, left for too long it will solidify in the piping bags. Piping bags can be left near a warm oven to keep the chocolate in its melted state.
• Lay out some silicon or grease proof paper and snip a small amount off the end of one of the piping bags. How much you snip off will depend on how thick you want the chocolate to be. I suggest having a scrap piece of paper and practising the piping, snipping more off the end of the piping bag if required.
• Pipe out star shapes and Christmas tree shapes (or other shapes - but try to keep it simple) and then transfer to the fridge for 1 hour in order to set. Once set carefully peel the chocolate shapes off the paper and position on your cake or dessert.
• Tip: Try to pipe out shapes that are well connected - shapes that are empty in the middle aren't as strong and will break as you try to remove them from the paper.

Nutritional information? For Christmas treats? No idea where I've put that 🙂

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