I am a person who just loves Turkey. I could eat it any time, any where, any how! Living on my own, having a turkey dinner can be somewhat of a challenge because unless I am having company, a turkey is just too much for me to cope with.
When my children (I have five) were growing up, their father and I would often hop over the border to the US and pick up turkeys to put in the freezer. They were cheaper and you could bring back one for every person in the car. Not that we ever did, seven turkeys is a bit much for anyone, but we did always bring back 3 or 4 for the freezer.
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I love American turkey. I confess I never had a dry one. They were always exceptional. But I digress. Cooking a whole turkey just doesn't happen for me anymore.
I do often see turkey pieces in the grocery store though and the other day I picked up a package of two turkey thighs, Butterball with the idea in mind that I was going go cook and enjoy them. I have always loved the dark meat of the turkey most of all!
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I decided I wanted to cook them in my air fryer. Who wants to heat up the oven for two turkey thighs? Not me!
OH, and now the days are warmer, who wants to heat up the oven anyways if you can possibly get away without having to. The air fryer is the way to go!
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Turkey is such a versatile and flavor filled meat. Why should it be reserved just for the holidays? I say we should cook it more often. In the UK you could often buy small boneless turkey breast roasts, or turkey steaks, ground turkey, etc.
They don't seem to do that here. The smallest bits I have seen are these bone in thighs, and half breasts. You can also get ground turkey, which makes fabulous turkey burgers.
I love turkey burgers. I'll choose one of them over a beef burger any day! One of my favorites are these Cheddar and Spinach Turkey Burgers. They are so darned good! Flavorful and juicy!
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I borrowed this recipe for cooking turkey thighs in the air fryer from a blog called Whole Lotta Yum, and adapted it for use and with dual measurements/temperatures both in North America and in the UK.
I am still really just learning how to use my air fryer and the first time I cook anything in it I like to have some guidance. Her recipe worked very well, with perfect results.
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I had everything in the kitchen to make the recipe with the exception of Herbs de Provence. I would not let that little thing stop me however. I simply made my own mixture up.
I love making my own spice and herb blends. I have included the recipe to make your own Herbs de Provence in the recipe notes! It worked a charm and is so beautifully fragrant.
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WHAT YOU NEED TO MAKE CRISPY HERB TURKEY THIGHS (AIR FRYER)
Its pretty simple really, aside from the air fryer. You kinda do need one of those, although for sure these could be cooked in the oven. It will just take appreciably longer!!
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
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The original recipe called for garlic salt. I don't keep garlic salt in the house, but I do always have garlic powder, so I used half salt and half garlic powder.
As I said, I made my own Herbs de Provence. I did not use the lavender flowers in the recipe. I confess I am not overly fond of eating lavender.
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She specified olive oil in her recipe. I don't waste extra virgin olive oil in cooking unless I know it is going to make a big difference in the end result flavor-wise. I tend to use light olive oil, which is still olive oil, but not from the first press.
I save the good stuff for other things.
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HOW TO COOK CRISPY HERB TURKEY THIGHS (AIR FRYER)
I love air fryer cooking. It is so simple and straight forward. If you follow these instructions and timings you should have perfect results!
Begin by preheating your air fryer to 370*F/187*C for 5 minutes.
While the air fryer is preheating, whisk the olive oil and all of the seasonings together in a small bowl to combine.
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Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
Air Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
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And that's it. Done! These were so delicious. Succulent and beautifully flavored with a lovely crisp skin. I served them simply with some potato salad and coleslaw for the perfect summer supper.
Of course I did not eat both of them myself. I ate about 2/3 of the smaller one. The rest I have refrigerated to use in a casserole over the next day or so. Or maybe even a hot sandwich. It all depends on my mood!
I any case I highly recommend cooking turkey thighs in the air cooker. They were excellent!!
Crispy Herb Turkey Thighs (Air Fryer)
Yield: 3 to 4
Prep time: 5 MinCook time: 30 MinInactive time: 10 MinTotal time: 45 Min
Crispy skinned, well flavored and super tender inside. Done in a little more than half an hour, not counting resting time. These are fabulously tasty!
Ingredients
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
Instructions
- Preheat the air fryer to 370*F/187*C for 5 minutes.
- Whisk the olive oil and all of the seasonings together in a small bowl to combine.
- Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
- Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
- Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
Notes
You can easily make your own Herbs de Province. Take 1 TBS fennel seed and 2 TBS dried rosemary. Grind to a powder in a spice grinder or mortar and pestle. Stir in 1/4 cup dried thyme, 3 TBS dried marjoram, 3 TBS summer savory (optional), 1 TBS dried tarragon, 1 TBS dried basil, 1 tsp dried chervil (optional), 1 tsp dried mint, and 1 tsp dried food grade lavender flowers (optional). Mix well to combine and store in a dark place in an air tight container for up to six months.
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My sister and I popped into the local farm market the other day and I picked up some beautiful fresh rhubarb. It was so bright pink/red that I could not wait to use it! I had in mind to make a cake of some sort.
I was going to make a Rhubarb Upside Down Cake, which would have showcased the red color of the rhubarb perfectly, and then I remembered this delightful cake!
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The recipe for this cake comes from the pages of my Big Blue Binder and it is quite simply a fabulous recipe. Its a pretty basic no frills cake, but don't let the simplicity of it fool you into thinking its not special!
This is a beautiful cake with a soft delicate crumb. It melts in the mouth. Top that with the earthy tang of tart rhubarb and the sweet crunch of sugar and almonds and you have a pretty unbeatable combination!
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There are no bells and whistles with this cake. No frills. No streusel crumb, or custard filling. Its just a simple cake.
You might even be tempted to overlook it, but that will all change once you bit into it. Each mouthful is a delightful combination of flavors and textures.
Its equally at home on the breakfast table with a hot drink for breakfast or brunch, or for elevensies . . . but add a scoop of vanilla ice cream or some softly whipped cream and it is transformed into a delicious dessert with the taste of spring in every mouthful!
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Rhubarb is a really hearty perennial, and has always been a real favorite with me. When I was a child my mother would treat my siblings and I to a stalk each of it in the spring and a small bowl of sugar.
We loved it. We would sit there dipping the cut end of our stick of rhubarb into the sugar and biting it off, sucking all the sugar off as we went. What a treat that was for us. Our cheeks would be aching with the tartness of it, but every bite was pure delight!
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WHAT YOU NEED TO MAKE NORWEGIAN RHUBARB CAKE
Other than the rhubarb you will only need basic store cupboard/baking cupboard ingredients, and if you are lucky enough to grow your own rhubarb, you won't need to pop to the store for anything!
- 1 1/2 cup (210g) plain all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 3/4 cup (150g) butter
- 3/4 cup (150g) fine granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
- 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
- 2 TBS granulated sugar
- 2 TBS flaked almonds
- icing sugar to dust
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My sticks of rhubarb were not overly large. Its still young rhubarb, and so very tender, and brightly colored. I used roughly three sticks.
If you don't have fine granulated sugar, you can give it a quick whirl in the food processor to break it down a bit.
Just use regular all purpose flour. (plain flour in the UK) I use large eggs, always free range. There is no need to add any flavoring, but if you wanted to you could add 1 tsp vanilla. Its not really necessary though.
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HOW TO MAKE NORWEGIAN RHUBARB CAKE
This is a very delicious and simple to make cake. You best prepare to fall in love.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-inch round cake tin and line the bottom with baking paper. (A spring-form or other loose-bottomed pan works great here.)
Cream the butter and sugar together with an electric whisk until light and fluffy. Beat in the eggs a bit at a time until well combined.
Sift the flour, baking powder and salt together. Add to the creamed mixture, alternately with the milk, making three dry and two wet additions. Blend well together and then spread in the prepared tin.
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Arrange the pieces of rhubarb over the top of the cake pushing them in a tiny bit. Try not to overlap them. Sprinkle with the 2TBS of sugar and the almonds. (I try to do the rhubarb in a circular pattern.)
Bake for 30 to 40 minutes, until a tooth pick inserted in the center comes out clean. Leave to cool in the pan for 10 minutes before removing.
Dust with icing sugar and serve warm, cut into wedges. Cream or ice cream are awfully nice with this.
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If you are lucky enough to have a glut of rhubarb, you may find that these other rhubarb recipes will come in handy!
RASPBERRY AND RHUBARB EVE'S PUDDING - A delicious fruit filling which bakes beneath the thatch of a lush rich cake topping. This is excellent served with ice cream or pouring cream. Raspberry and rhubarb are great mates!
ROLY POLY RHUBARB PUDDING - Biscuit (scone) dough is wrapped around a rhubarb filling, jelly roll style, cut and sliced and then baked in a pan with a sweet sauce poured over top. This is a fabulously hearty and delicious dessert!
ROASTED RHUBARB AND PROPER CUSTARD - A quintessentially most British dessert. Much beloved. The rhubarb is all soft, tart and sweet and the custard spooned over top adds a really special touch. The two flavors set each other off perfectly.
I adore rhubarb season! Don't you???
Norwegian Rhubarb Cake
Yield: Makes one 8-inch round cake
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Nothing fancy here. Just an incredibly delicious, simple cake with a delicate crumb. The tang of rhubarb on top, plus the crunch of almonds and sugar make this the ideal cake to enjoy with a hot drink!
Ingredients
- 1 1/2 cup (210g) plain all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 3/4 cup (150g) butter
- 3/4 cup (150g) fine granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
- 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
- 2 TBS granulated sugar
- 2 TBS flaked almonds
- icing sugar to dust
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-inch round cake tin and line the bottom with baking paper.
- Cream the butter and sugar together with an electric whisk until light and fluffy. Beat in the eggs a bit at a time until well combined.
- Sift the flour, baking powder and salt together. Add to the creamed mixture, alternately with the milk, making three dry and two wet additions. Blend well together and then spread in the prepared tin.
- Arrange the pieces of rhubarb over the top of the cake pushing them in a tiny bit. Try not to overlap them. Sprinkle with the 2TBS of sugar and the almonds.
- Bake for 30 to 40 minutes, until a tooth pick inserted in the center comes out clean.
- Leave to cool in the pan for 10 minutes before removing.
- Dust with icing sugar and serve warm. Cream or ice cream are awfully nice with this.
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I have to say right up front that I think my recipe for my mom's pancakes is the best pancake recipe ever. I know everyone thinks that their mom makes the best pancakes! But I am not kidding you when I say that this recipe is the best.
It makes the lightest, fluffiest pancakes on earth. They are so light and fluffy they practically float off the plate. They are also very easy to make. There is nothing complicated here. They also turn out perfectly each and every time you make them! I guarantee!
Once you try this recipe you may be so happy with the results that you simply won't want to try another recipe again, but then again . . . can you ever have too many pancake recipes? I think not!
What you have here though is a bare bones, no-nonsense, no fuss no muss, basic pancake recipe. The bar against which you will judge all others.
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My mom was a bare bones, no-nonsense kind of a cook. If something needed special ingredients she wouldn't give it the time of day. There was nothing like vanilla in her pancakes. They were plain and simple, and they were delicious.
What made them even more so was the fact that we only got them once a year. On pancake day. We would so have loved them at other times but that was mom. She didn't want to spoil us.
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She would cook them on this large circular aluminum griddle pan she got with her Wear-Ever cook set back in 1954. Those pans lasted my mother all of her lifetime, and my sister still uses them.
These are the original papers that came with the set of pans. Mom still had it. You can see on the receipt that they cost my parents $298.25. That was a considerable amount of money in 1954.
My mother never parted with money easily, so you can be sure that she felt these pans were worth it, and I can tell you she used them for over 60 years! A few of them warped a bit on the bottom, but for the most part they remained useful for all that time.
Like I said my sister still uses some of them, in particular the turkey roaster. That roaster oven roasted over 100 turkeys in its lifetime! And every one of them perfect!
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WHAT YOU NEED TO MAKE MOM'S PANCAKES
Mom never went in for anything fancy. Just plain simple, every day ingredients.
- 2 cups (280g) plain all purpose flour
- 2 TBS sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups (420ml) whole milk
- 2 large free range eggs
- 2 TBS melted butter or vegetable oil
- butter for cooking
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Mom would have never added vanilla to her pancakes. She never added anything else either. Not blueberries or lemon zest, nada, zip.
You can always add blueberries or other fruits if you wish. Just make sure whatever you add is cut small enough to cook in the allotted time.
If you like your pancakes a bit sweeter, by all means add more sugar.
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You can replace 1/2 cup of the flour with whole wheat flour if you wish. (70g) These will not rise quite as much as they would when using all white flour.
HOW TO MAKE MOM'S PANCAKES
Nothing could be easier. Yours will turn out perfectly if you follow this recipe.
Whisk the milk, eggs, and melted butter together in a beaker. Whisk the dry ingredients together in a bowl. Make a well in the center. Add the wet ingredients and whisk together until combined. Lumps are okay! The mixture should be thick but pourable. If you think it is too thick, add a bit more milk.
Preheat a large flat bottomed skillet over medium heat. Add some butter to the pan. Once the butter begins to foam ladle in the pancake batter using 1/4 cup measure for each pancake.
Cook on one side over medium heat until bubbles form on the surface and begin to pop. (this will take about 2 minutes) Flip over and cook on the other side until golden brown. (a further 2 minutes)Serve with butter to melt over top and pure maple syrup.
Just look at how light and fluffy they are! Now that's what I call a perfect pancake. I can tell you, they say that the first pancake is always a throwaway? I never have throwaways with mom's recipe.
They really do turn out perfect every time!
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My children loved pancakes and they were something which I prepared for them fairly often. Some of their favorites were:
SILVER DOLLAR PANCAKES - small bite sized pancakes. Light and fluffy. The size of a silver dollar and crisp edged these are fabulously tasty and so much fun to eat! These are real family favorites!
BLUEBERRY BUTTERMILK PANCAKES - Tangy with buttermilk, light and filled with an abundance of fresh berries! I like to scatter the finished pancakes with even more berries when they are done!
BLUEBERRY & LEMON SHEETPAN PANCAKE - these delicious pancakes bake on a sheetpan. They have a lemon curd swirl and are stuffed with fresh berries. Very easy to make, leaving your hands free to get on with something else!
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You can easily make these ahead and freeze them for future use. Just separate each cooled pancake by a small square of waxed paper and stack them in a tightly closed freezer bag. Easy to remove one at a time an quickly reheat in the microwave, toaster or even the oven.
You have to be doing something wrong. Maybe your measuring cups are not right? I have used the following cups:
Mom's Pancakes
Yield: 4
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min
These pancakes are light and fluffy. So easy to make from scratch. This is the best pancake recipe ever.
Ingredients
- 2 cups (280g) plain all purpose flour
- 2 TBS sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups (420ml) whole milk
- 2 large free range eggs
- 2 TBS melted butter or vegetable oil
- butter for cooking
Instructions
- Whisk the milk, eggs, and melted butter together in a beaker.
- Whisk the dry ingredients together in a bowl. Make a well in the centre. Add the wet ingredients and whisk together until combined. Lumps are okay! The mixture should be thick but pourable. If you think it is too thick, add a bit more milk.
- Preheat a large flat bottomed skillet over medium heat. Add some butter to the pan.
- Once the butter begins to foam ladle in the pancake batter using 1/4 cup measure for each pancake. Cook on one side over medium heat until bubbles form on the surface and begin to pop. (this will take about 2 minutes) Flip over and cook on the other side until golden brown. (a further 2 minutes)
- Serve with butter to melt over top and pure maple syrup.
Because of one commentor below I felt compelled to go and make a batch today (February 13, 2024) and here is a photograph. They turned out perfect, made exactly as written per the recipe.
This is the exact brand of liquid measuring cups I use for all of my baking.
And these are the dry measuring cups and spoons that I use for all of my baking.
Thanks so much for visiting! Do come again!
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