Last month we received a beautiful box of fish from Seafresh Quality Foods. Seafresh is an on line fish monger, which sells quality fish, seafood, poultry and meat. If you can recall, I was very impressed with both their product and their delivery service! There was absolutely nothing that I could fault with any of it. Feel free to read about my experience here.
I had used some of it previously when I made a lovely fish pie with it. Today I decided to use the remainder of the salmon and give it somewhat of an Asian treatment.
All Seafresh Salmon Fillets
are centre cut fillets, meaning that you get the thick part of the fish,
not the tail. The skinless and boneless fillets are sourced from
the clear waters of Scotland and the Faroe Islands., These high-quality
centre cut fillets flake beautifully when cooked and taste amazing which
makes them a favourite, always a popular fish. I am not fond of fish that comes from the tail area, especially Salmon, as it is usually a lot fishier tasting than the centre cuts. These beautifully cut fillets fit exactly with my tastes, and you can buy them at the moment on offer at a slight reduction. Bonus!
Salmon is one of those foods, like boneless, skinless chicken breasts, that everyone seems to like. This fabulous Asian marinade that I used today provides a fresh twist to an old favourite!
The salmon fillets are first marinated in a fabulously tasty marinade . . .
Light soy sauce, rice wine vinegar, light olive oil, orange juice, crushed red chillies along with freshly grated ginger root provide the Asian flavours.
They can be ready to cook after 1/2 an hour in the marinade, but I like to marinade the for a tad bit longer. I wouldn't leave them in it for any longer than an hour though.
Once marinated you simply flash fry them in some hot olive oil, until golden brown and cooked through. About 3 to 4 minutes per side does the trick. Remember that they will continue to cook when resting . . .
The remaining marinade it then cooked and thickened into a glaze that you spoon over the finished salmon . . .
Garnished with some fresh coriander leaf and spring onions, Todd enjoyed his with some Lime & Coriander Rice and glazed carrots . . .
I enjoyed mine with cabbage and carrots. We were both well pleased. This is beautiful fish.
Yield: 4
Pan-Seared Salmon with a Sweet & Spicy Asian Glaze
Delicate pieces of salmon fillet, perfectly cooked. Marinated and glazed with an Asian influence.
ingredients:
For the marinade:
- 2 TBS light soy sauce
- 2 TBS light olive oil
- the juice of one orange
- 3 TBS rice wine vinegar
- 1/2 tsp crushed red chillies
- 1 TBS finely grated peeled fresh ginger root
You will also need:
- 4 (6 ounce) salmon fillets, about 1 1/2 inched thick
- fine sea salt and freshly ground black pepper
- 2 TBS light olive oil
- 2 TBS chopped fresh coriander leaf (cilantro)
- 1 TBS minced spring onions
instructions:
How to cook Pan-Seared Salmon with a Sweet & Spicy Asian Glaze
- Whisk all of the marinade ingredients together in a small plastic container that will hold all of the salmon fillets in one layer. Add the salmon fillets, turning to coat. Cover and marinate for at least half an hour.
- When you are ready to cook them, remove the salmon from the marinade, reserving the marinade left in the dish. Season the salmon all over with salt and black pepper. Heat the oil in a large skillet over medium heat. Add the salmon fillets, presentation side down. Cook for 3 to 4 minutes, until golden brown, then flip over and cook for a further 3 to 4 minutes, or until cooked through. Remove from the pan to a serving platter, tent loosely with foil and keep warm.
- Pour the reserved marinade into the skillet. Simmer for 3 to 4 minutes or until it becomes thick and syrupy. Drizzle over the salmon on the platter and sprinkle with the coriander leaf and spring onions. Serve immediately.
You can see how perfectly cooked it was, using my timings. If you like it done a bit more you can leave it for a bit longer, but I would not add much to the timings. Over-cooked dry salmon is about as palatable as overcooked anything!
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
Up tomorrow, a simple and favourite dish with us, Curried Chicken Saute!
See you then!
Sometimes I wonder how a person who loves pasta as much as I do ended up married to a person who absolutely hates pasta!
Sad but true. It just happened. There is no rhyme or reason to it.
My mom used to make what she called "Italian" spaghetti . . . we would have it every now and then, usually about once every couple of weeks.
It consisted of her browning a package of ground beef and then adding a can of Catelli spaghetti sauce to it . . .
That was it. That was "Italian" spaghetti. A plastic green container of "smelly sock" would sit on the table for us to sprinkle on top.
It was not my favourite meal then . . . and it probably wouldn't be now.
A lot of people rely on jarred sauces to spoon over their pasta. I don't blame them.
When you've had a long day at work you are probably too exhausted when you get home from work to want to cook much of anything, but you must . . . you probably have a starving family that is nipping at your heels, wanting some sustenance.
Its only too easy to rely on a ready-meal or a takeaway.
This delicious sauce I am sharing with you today, combined with cooked spaghetti (or any other pasta) can actually be on your table in less time than it takes to order a pizza and have it delivered!
It requires very little work . . . just some chopped onion, chopped carrot (both of which you can actually chop in a food chopper) . . . some crumbled Italian sausage meat . . .
Some tomato paste and a bit of red wine. I never or hardly ever have red wine in the house and so I just a TBS or two of a good balsamic vinegar in its place.
This works very well as a replacement.
You saute the onions and carrots, add some garlic and the crumbled sausage meat and brown.
The tomato paste and wine or vinegar/water (I add enough water to the vinegar to make up the same amount as the wine) goes in next and then a couple of cans of chopped tomatoes and their juice.
You simmer this together for half an hour and add some herbs and some cream at the end.
While its simmering you can cook your spaghetti/pasta . . .
Stir it into the sauce and serve with some grated Parmesan cheese grated on top and more to pass at the table.
A tossed salad on the side and some crusty bread and dinner is served!
Quick, easy and delicious!
And a lot cheaper than a takeaway or a ready meal. Plus, you know exactly what's in it. Have one of the other family members do the cleaning up! You've earned a bit of a rest!
Spaghetti with Quick Bolognese
Yield: 4 - 6
This deliciously quick version uses Italian Sausage (hot or sweet) in the place of the traditional ground meats. Some salad and a crusty loaf and dinner is served!
ingredients:
For the Sauce:
- 1 TBS olive oil
- 1 medium onion, peeled and minced
- 1 small carrot, peeled and minced
- 1 pound Italian pork sausage
- 4 cloves garlic, peeled and minced
- 1/2 tsp crushed red pepper flakes
- fine sea salt and freshly ground black pepper
- 2 TBS tomato puree (tomato paste)
- 120ml red wine (1/2 cup)
- 2 (400g) tins chopped tomatoes with their juices (1 28-oz tin)
- 60ml heavy cream (1/4 cup)
- 2 TBS chopped fresh oregano, marjoram, or flat leaf parsley
To serve:
- 1/2 pound spaghetti
- 60g freshly grated Parmesan cheese (1/2 cup) plus more for sprinkling at the table
instructions:
How to cook Spaghetti with Quick Bolognese
- Heat the oil in a large skillet over medium heat. Add the onion and cook, without colouring and stirring frequently until it becomes tender and translucent. Add the carrots and cook for a further couple minutes. Squeeze the sausage meat from the casings into the skillet. Add the garlic and red pepper flakes. Season with salt and black pepper. Cook and stir for a few minutes, breaking up the sausage meat with a spoon, until beginning to brown. Add the wine and tomato puree. Cook for several minutes to reduce slightly. Add the tomatoes and their juices. Bring to a boil, then reduce to a simmer and cook, partially covered, for about 30 minutes. Turn off the heat and stir in the heavy cream and oregano/herbs.
- While the sauce is simmering, bring a large pot of salted water to the boil. add the spaghetti and cook until al dente according to the package directions. Reserve 240ml/1 cup of the pasta water. Drain the spaghetti and add it to the pan with the sauce. Toss to coat. Add just enough of the pasta cooking water to make it a nice consistency. Sprinkle with the Parmesan cheese and serve. Pass more Parmesan at the table.
Pasta is always a great quick and easy supper solution and with this variety of sauces you are never far away from putting a tasty meal on the table for the family! So what do you do for a pasta hater? You just spoon his sauce onto a baked potato and sprinkle on some cheese. Baked potatoes are quick and easy in the microwave. Just prick them all over with a fork, wrap in some paper kitchen towelling and microwave on high for 6 to 8 minutes until they yield when gently pressed.
QUICK & EASY PASTA SAUCES
(printable)
Carbonara - fry a few rashers of streaky bacon or pancetta in a large skillet until crisp. Transfer to some paper kitchen towelling to drain. Pour any accumulated fat from the skillet and discard. Beat 1 large free rang egg together in a bowl with 120ml (1/2 cup) of double (heavy) cream, fine sea salt and freshly ground black pepper. Put 1/2 pound of warm freshly cooked and drained pasta (make sure you reserve some of the cooking water) into the skillet over low heat and heat through. Turn off the heat and add the egg/cream mixture and some of the hot pasta cooking water. Crumble in the cooked bacon and toss everything together to coat. Top with freshly grated Parmesan cheese. Spaghetti, linguine and fettucine go well with this.
Wild Mushroom Sauce - heat 3 TBS utter and 1 TBS olive oil in a large skillet over medium high heat. Add 1/2 pound cleaned wild mushrooms, 2 peeled and minced shallots, and some salt and pepper. Cook, stirring, until the mushrooms are golden brown. Scoop out the mushrooms and add 60ml (1/4 cup) white wine to the skillet. Cook to reduce slightly and then add 120ml (1/2 cup) double (heavy) cream. Season to taste and cook for a further 2 minutes. Return the cooked mushrooms to the sauce. Serve with your favourite hot pasta. (Pick one that will hold the sauce like orecchiette or chonchiglie)
Pepperonata Sauce - Heat 2 TBS of olive oil in a large skillet over medium heat. Add 4 chopped fresh peppers (red, green, yellow), 1 medium peeled and chopped red onion, seasoning with some salt and black pepper. Cook, stirring occasionally for about 25 minutes. Add 2 peeled and minced cloves of garlic, 3 TBS balsamic vinegar and 60ml (1/4 cup) of red wine. Cook for a further 3 to 4 minutes. Turn out the heat and add 6 julienned basil leaves. Serve with your favourite pasta. (Penne, rigatoni and farfalle go well.)
Lemon, Garlic & Olive Oil Sauce - Heat 60ml (1/4 cup) of good olive oil in a large skillet over moderate heat. Add 4 peeled and minced cloves of garlic. Cook and stir for a minutes, then add the grated zest and juice of 2 unwaxed lemons, along with 2 TBS chopped fresh parsley. Cook and stir for a minute. Season to taste and stir in 45g (1/4 cup) freshly grated Parmesan cheese. serve with your favourite pasta. (I recommend capellini, vermicelli, orzo or spaghetti)
Roasted Red Pepper Sauce - Puree 2 roasted red peppers in a blender or food processor along with 2 peeled cloves of garlic, 8 large fresh basil leaves and 120g (1/2 cup) crumbled goats cheese. Season with salt and pepper and serve. (Good with ziti, conchiglie, rigatoni or fusilli)
Basil Pesto - Place 3 large handfuls fresh basil, 90g (1/2 cup) Parmesan cheese, 2 TBS toasted pine nuts, 4 smashed peeled garlic cloves, the juice of 1/2 lemon, seasalt and freshly ground black pepper to taste in a blender or food processor. Pulse to chop. With the motor running, drizzle in enough olive oil to give you a smooth, loose paste. (Good with gemelli, conchiglie, fusilli, ravioli, orecchiette or orzo.)
Tomato Sauce - Heat 1 TBS olive oil in a large skillet over moderate heat. Add 2 peeled and minced shallots and saute just to soften. Add 1 peeled and minced clove of garlic and a pinch of crushed red pepper flakes. Cook for a minute, stirring constantly, without colouring. Add 120ml (1/2 cup) red wine and 2 (400g) (14 oz) tins of chopped tomatoes in juice, 2 TBS chopped fresh marjoram or oregano. Season to taste with salt and pepper. Simmer for 15 minutes to thicken. For a creamy sauce you can add 60ml (1/4 cup) heavy cream. You can also vary this by adding some chopped black olives (a small handful), 2 TBS drained capers and some chopped anchovy to make a puttanesca sauce. (Great with ziti conchiglie, farfalle or gemelli.)
Alfredo Sauce - Add 4 TBS cubed butter, 60ml (1/4 cup) double (heavy) cream along with 45g (1/4 cup) freshly grated Parmesan cheese to a skillet. Add 1/2 pound of warm just cooked pasta and toss all together to melt the butter and cheese. Season to taste with salt, black pepper and a grating of nutmeg. (Serve with fettuccine or linguine.)
Fresh Sage & Brown Butter Sauce - Melt 4 TBS of cubed butter over medium heat. Add 3 TBS chopped fresh sage and 10 whole sage leaves. Cook for 3 minutes, swirling occasionally, until the butter turns brown and is nutty smelling. (Take care not to burn.) Season to taste with salt and pepper and toss with warm ravioli. Sprinkle with freshly grated Parmesan cheese to serve. (Pumpkin, spinach or sweet potato ravioli are particularly good with this.)
Have a great day!
(printable)
Carbonara - fry a few rashers of streaky bacon or pancetta in a large skillet until crisp. Transfer to some paper kitchen towelling to drain. Pour any accumulated fat from the skillet and discard. Beat 1 large free rang egg together in a bowl with 120ml (1/2 cup) of double (heavy) cream, fine sea salt and freshly ground black pepper. Put 1/2 pound of warm freshly cooked and drained pasta (make sure you reserve some of the cooking water) into the skillet over low heat and heat through. Turn off the heat and add the egg/cream mixture and some of the hot pasta cooking water. Crumble in the cooked bacon and toss everything together to coat. Top with freshly grated Parmesan cheese. Spaghetti, linguine and fettucine go well with this.
Wild Mushroom Sauce - heat 3 TBS utter and 1 TBS olive oil in a large skillet over medium high heat. Add 1/2 pound cleaned wild mushrooms, 2 peeled and minced shallots, and some salt and pepper. Cook, stirring, until the mushrooms are golden brown. Scoop out the mushrooms and add 60ml (1/4 cup) white wine to the skillet. Cook to reduce slightly and then add 120ml (1/2 cup) double (heavy) cream. Season to taste and cook for a further 2 minutes. Return the cooked mushrooms to the sauce. Serve with your favourite hot pasta. (Pick one that will hold the sauce like orecchiette or chonchiglie)
Pepperonata Sauce - Heat 2 TBS of olive oil in a large skillet over medium heat. Add 4 chopped fresh peppers (red, green, yellow), 1 medium peeled and chopped red onion, seasoning with some salt and black pepper. Cook, stirring occasionally for about 25 minutes. Add 2 peeled and minced cloves of garlic, 3 TBS balsamic vinegar and 60ml (1/4 cup) of red wine. Cook for a further 3 to 4 minutes. Turn out the heat and add 6 julienned basil leaves. Serve with your favourite pasta. (Penne, rigatoni and farfalle go well.)
Lemon, Garlic & Olive Oil Sauce - Heat 60ml (1/4 cup) of good olive oil in a large skillet over moderate heat. Add 4 peeled and minced cloves of garlic. Cook and stir for a minutes, then add the grated zest and juice of 2 unwaxed lemons, along with 2 TBS chopped fresh parsley. Cook and stir for a minute. Season to taste and stir in 45g (1/4 cup) freshly grated Parmesan cheese. serve with your favourite pasta. (I recommend capellini, vermicelli, orzo or spaghetti)
Roasted Red Pepper Sauce - Puree 2 roasted red peppers in a blender or food processor along with 2 peeled cloves of garlic, 8 large fresh basil leaves and 120g (1/2 cup) crumbled goats cheese. Season with salt and pepper and serve. (Good with ziti, conchiglie, rigatoni or fusilli)
Basil Pesto - Place 3 large handfuls fresh basil, 90g (1/2 cup) Parmesan cheese, 2 TBS toasted pine nuts, 4 smashed peeled garlic cloves, the juice of 1/2 lemon, seasalt and freshly ground black pepper to taste in a blender or food processor. Pulse to chop. With the motor running, drizzle in enough olive oil to give you a smooth, loose paste. (Good with gemelli, conchiglie, fusilli, ravioli, orecchiette or orzo.)
Tomato Sauce - Heat 1 TBS olive oil in a large skillet over moderate heat. Add 2 peeled and minced shallots and saute just to soften. Add 1 peeled and minced clove of garlic and a pinch of crushed red pepper flakes. Cook for a minute, stirring constantly, without colouring. Add 120ml (1/2 cup) red wine and 2 (400g) (14 oz) tins of chopped tomatoes in juice, 2 TBS chopped fresh marjoram or oregano. Season to taste with salt and pepper. Simmer for 15 minutes to thicken. For a creamy sauce you can add 60ml (1/4 cup) heavy cream. You can also vary this by adding some chopped black olives (a small handful), 2 TBS drained capers and some chopped anchovy to make a puttanesca sauce. (Great with ziti conchiglie, farfalle or gemelli.)
Alfredo Sauce - Add 4 TBS cubed butter, 60ml (1/4 cup) double (heavy) cream along with 45g (1/4 cup) freshly grated Parmesan cheese to a skillet. Add 1/2 pound of warm just cooked pasta and toss all together to melt the butter and cheese. Season to taste with salt, black pepper and a grating of nutmeg. (Serve with fettuccine or linguine.)
Fresh Sage & Brown Butter Sauce - Melt 4 TBS of cubed butter over medium heat. Add 3 TBS chopped fresh sage and 10 whole sage leaves. Cook for 3 minutes, swirling occasionally, until the butter turns brown and is nutty smelling. (Take care not to burn.) Season to taste with salt and pepper and toss with warm ravioli. Sprinkle with freshly grated Parmesan cheese to serve. (Pumpkin, spinach or sweet potato ravioli are particularly good with this.)
Have a great day!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
You are absolutely going to fall in love with this cake recipe that I am sharing with you today. It is a dense and delicious pound type of cake that goes beautifully with a hot drink.
I confess, little slivers of it are lovely washed down with milk. (Yes, I am naughty that way.)
I treat myself to little slivers, telling myself its only a sliver . . . until I have slivered a whole slice away and enjoyed it.
Oh well . . . once a glutton, always a glutton I suppose.
I love baking Bundt Cakes . . . they always come out looking like a pretty celebration without even having to do anything to them!
And to be sure this cake is fabulously tasty and dense . . . with a rich butter golden batter flavoured with lovely ground cardamom, swirled together with a tasty coffee/cocoa batter . . .
Oh so pretty don't you think? And very easily done!
This cake is a feast for the eyes on the surface, especially with that lovely coffee glaze icing . . .
And a feast for the eyes in the centre with those beautiful rich swirls . . .
Its a simple thing, and very easy to do . . . and what a pretty result!
I love cakes like this . . . dense and rich . . . they go so well with drinks . . .
I toasted some walnut halves to decorate the top of the cake. I thought it would be a really pretty addition, and I think I was right . . .
They make it look a bit like a tasty crown!
The recipe is an adaptation of a pound cake recipe found in Rose Levy Bernbaum's Cake Bible for Perfect Pound Cake.
Coffee & Cardamom Bundt Cake
Yield: 10 - 12
prep time: cook time: total time:
This beautiful cake is an adaptation of the Perfect Pound Cake recipe found in Rose Levy Bernbaum's Cake Bible. Its rich, dense and delicious with a wonderful cardamom batter swirled with a tasty coffee and cocoa swirl. This is a cake that gets better tasting with each day that passes.
ingredients:
For the cake:
- 90ml whole milk, room temperature (1/3 cup plus 1 TBS)
- (you will also need an extra 1 1/2 TBS)
- 6 large free range eggs, at room temperature
- 2 tsp vanilla extract
- 200g self raising flour (scant 1 1/2 cups)
- 100g plain flour, plus more for dusting (scant 3/4 cup)
- 1/2 tsp salt
- 300g caster sugar (1/2 cup plus 1 TBS)
- 300g unsalted butter, barely softened (scant 1 1/3 cup, or 11 ounces)
- 1 1/2 tsp freshly ground cardamom
- 1 1/2 TBS instant coffee granules
- 2 tsp cocoa powder (not drink mix)
For the glaze:
- 1 1/2 TBS instant coffee granules
- 45 ml warm full fat milk (3 TBS)
- 240g icing sugar, sifted (scant 2 cups)
- 30g butter, softened (2 TBS)
- Toasted walnut halves to decorate (optional)
instructions:
How to cook Coffee & Cardamom Bundt Cake
- Preheat the oven to 195*C/375*F/ gas mark 5. Butter a medium bundt tin and dust well with flour, shaking out any excess.
- Place the first quantity of milk for the cake along with the eggs and vanilla into a bowl and whisk together just to combine. Set aside.
- Sift the flour and salt into a mixing bowl. Add the sugar and briefly whisk together. Add the butter and half of the egg mixture. Mix on low speed until all of the dry ingredients are incorporated. Increase the speed to medium and mix for about 1 minutes, scraping down the sides. Slowly beat in the remainder of the egg mixture, making two additions and making sure the first is completely incorporated before adding the second. Scrape down the sides and then remove half the batter to another bowl. To the first bowl add the cardamom, folding it in to combine. Heat the milk and then whisk in the coffee granules and cocoa powder. Stir together to give you a smooth paste. Stir this into the second bowl, mixing all well together.
- Layer the batters alternately into the prepared bundt pan, making two cardamom and two coffee layers, beginning with the cardamom. Once you have them layered in the pan take a thin knife or skewer and swirl through the batter once to make a zig zag pattern. Don't be tempted to overdo it or you will ruin it.
- Bake in the preheated oven for 40 to 45 minutes or until the cake tests done. (It has a tendency to dome in the centre, so you can trim that bit off if you want it to sit properly on a serving plate. )
- Let the cake cool in the pan for 10 minute before loosening and removing the cake and allowing to cool completely on a wire rack.
- To make the icing combine the coffee and warm milk in a mixing bowl until smooth. Add the sifted icing sugar along with the butter and beat together until smooth and thick. You will want a glaze that drips unevenly down the sides of the cake. Spoon the glaze over the cake and allow to set completely before serving. You can decorate the top with some toasted walnut halves if you wish.
I really hope you will bake this delicious cake. I think if you do you will agree with me that it is one you will want to repeat often, bound to become a family favourite!
Up tomorrow: Quick Bolognaise and 9 easy Pasta Sauces
Have a great day!
I couldn't wait to share this delicious dessert recipe with you today. It is just fantastic and so simple. It makes an excellent dessert for when you are entertaining.
I have to say most people are delighted when they see you coming with a plate of pancake for them as dessert! The sauce is to die for!
Of course this is blueberry season now. Our berries are ripening on our bushes at the moment and we are enjoying them!
These pancakes are really light and fluffy. Try not to over mix the batter.
The secret to their fluffiness is not to mix it anymore than necessary. A gentle hand is the key.
The batter contains a quantity of flour and cornmeal. You could use fine polenta if you wanted to.
I happen to have cornmeal in my larder. I buy the Quaker brand from Skyco.
You will need to separate your eggs for these. The yolks get mixed into the batter and the whites are beaten just until soft peaks form.
You don't want the egg whites to be dry.
I don't think frozen berries will work in these. I would use fresh if you have them.
You will want enough to sprinkle a few on top of each pancake as you are cooking them, and some to serve with the cooked pancakes when done.
The real star of this show is that sauce . . . .
It is TO DIE FOR!
Seriously TO DIE FOR! Okay I know . . . I said that twice, but I can't stress that point enough!
This sauce will not only be delicious on these pancakes, but it would also be fabulous on ice cream as well . . . .
Rich and sweet . . . highly flavoured with maple . . . do use the real thing . . . there is no substitute for the real thing . . .
The richness comes from the addition of cream . . . yummy . . .
Just look at how it gilds and drips off the edges of these little crisp edged fluffy sweet pancakes . . .
If that isn't enough to encourage you to make these, then I don't know what will!
I suppose you could make them go even further to feed more people by only serving each person half the number of pancakes and adding a scoop of vanilla ice cream or some whipped cream. Both would also be delicious!
Blueberry Cornmeal Pancakes with a Maple Caramel Sauce
Yield: serves 4 to 6
Serving pancakes for dessert is unique and people love them. Especially when they are as delicious as these light and fluffy blueberry cornmeal buttermilk pancakes. The Maple Caramel sauce is to die for.
ingredients:
- 105g plain flour (3/4 cup)
- 80g yellow cornmeal (1/2 cup)
- 2 TBS granulated sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp ground cinnamon
- pinch fine sea salt
- 2 large free range eggs, separated
- 240ml buttermilk (1 cup)
- 3 TBS melted unsalted butter, plus more to grease the pan
- 1 tsp vanilla
- 2 TBS soft light brown sugar
- 100g fresh blueberries (1 cup)
For the sauce:
- 240ml pure maple syrup (1 cup)
- 1 TBS vanilla extract
- 2 TBS heavy cream
instructions:
How to cook Blueberry Cornmeal Pancakes with a Maple Caramel Sauce
- First make the sauce. Put the maple syrup into a saucepan along with the vanilla. Bring to the boil, then simmer over low heat until it thickens. Whisk in the cream and set aside.
- For the pancakes, measure the cornmeal, flour, baking powder, soda, sugar, cinnamon and salt into a bowl. Whisk together until well combined. Whisk together the buttermilk, egg yolks, melted butter and vanilla. Using an electric whisk, beat the egg whites just until soft peaks form. Stir the buttermilk mixture into the dry mixture, mixing all together thoroughly. Fold in the egg whites, just to combine.
- Heat a large griddle pan over medium heat until it is hot. Brush with melted butter. Spoon the pancake mixture onto the hot pan in TBS. I can make about 5 at a time. Sprinkle the top with a few berries and some brown sugar. Cook for several minutes until bubbles appear and the bottoms are golden brown, flip over and cook for one to two minutes on the other side, again until golden brown. Scoop off and keep warm. Repeat until you have used all the batter up.
- Serve the warm pancakes sprinkled with a few more fresh berries and a drizzle of the Maple Caramel Syrup. Enjoy!
TASTES YOU CAN LOOK FORWARD TO IN THE COMING WEEK
(always subject to change as and when the mood hits)
Sunday - A delicious Cardamom & Coffee Bundt Cake
Monday - Quick Bolognese along with Nine Other Easy Pasta Sauces
Tuesday - Pan Seared Salmon with a Sweet and Spicy Asian Glaze
Wednesday - Curried Chicken Saute
Thursday - Proper Welsh Rarebit
Friday - Lemon & Caper Dressed John Dory
Saturday - Raspberry & Chocolate Ice Cream Parfait along with Nine other Parfait Ideas
As you can see I have a lot of tastiness planned for the coming week, God willing! I hope you will pop back to see what's happening!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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