Continuing on with my quest to present to you smaller sized, delicious recipes, today I present some dessert crepes!
I used to be a bit intimidated by crepes. In the Christmas Market you always have that stall selling crepes and they are very popular on the continent, all at a pretty high price. Somehow the brain fools us into thinking that is something is expensive like that we can't make them at home.
If you can make a pancake however, I am happy to say you can make a crepe! A rose by any other name, a crepe is merely a very thin pancake without leavening, I might add.
I was really surprised when I moved over here to the UK and ordered pancakes one day. They were crepes, not the thick fluffy ones I was used to. Those type are called Scotch Pancakes here. Anyways, crepes . . .
Crepes are not that hard to make. The key to making good ones is to make sure that your skillet is heated properly from the get go. I like to oil mine lightly, and then leave it to heat over low heat while I am mixing up my crepe batter.
You want to check that your pan is properly hot before you begin. Once my batter is done, I use a piece of paper towel and remove most of the oil, leaving just a light film on the bottom and sides. (Use a good non-stick skillet as well!)
I always do a little test pancake crepe first. Just a teaspoon full of batter. Pour it into the centre of the pan, and tilt slightly. If you pan is the right temperature, it will cook to golden brown on the bottom in about 20 seconds.
If it doesn't your pan isn't hot enough. so increase the heat a bit and try again. Once you have your skillet properly heated you can start cooking the others.
60ml/1/4 cup full of batter at a time, pour it into the heated pan, swirling and tilting it slightly to coat the bottom. Leave it to sit, without moving it, over medium low heat until it looks dry on top, the bottom is golden brown and the edges are starting to look a bit brown.
Loosen it around the edge and carefully flip it. You can continue to cook it for about half a minute longer, just until the other side blisters a bit with some golden brown spots. Carefully lift it out to a wire rack and start cooking your remaining three crepes, one at a time.
Each time you will want to lift them out as they cook and stack them on top of the first one on the wire rack. Why a wire rack? The wire rack allows excess steam to escape so that they don't stick together.
This recipe makes exactly five crepes. The first one is always a bit of a trial and error thing as you work it out to get it just right.
Cooks treat I call it . . .
Once all of your crepes are cooked you can sprinkle them with sugar and fold them in half and then into quarters. I do like to sprinkle a tiny bit of sugar on them to finish . . .
These are gorgeous served with lemon juice squeezed over top. Before moving over here to the UK, I would never have thought of serving them with lemon and sugar, but trust me, it works beautifully. If you have it some fresh berries would also be nice served with these.
Crepes with Lemon & Sugar for Two
Yield: 2
Lacy and rich. The recipe makes five crepes as everyone knows the first one is always a test for the rest.
ingredients:
- 70g plain flour (1/2 cup)
- 1/2 tsp sugar
- 1/4 tsp salt
- 180 ml whole milk (3/4 cup)
- 1 large free range egg, lightly beaten
- 1 TBS butter, melted and cooled
- 1/2 tsp vegetable oil
- granulated sugar and lemon wedges to serve
instructions:
How to cook Crepes with Lemon & Sugar for Two
- Heat the vegetable oil in a 12 inch non-stick skillet for 10 minutes over low heat. Make the batter while the pan is heating.
- Whisk the flour, sugar and salt together in a bowl. Whisk together the milk and egg. Whisk half of this into the flour mixture until smooth, then whisk in the butter. whisk in the remaining flour mixture.
- Wipe most of the oil out of the skillet, leaving only a fine coating. Increase the heat to medium. Leave for a minute. Test the heat of the skillet by adding a tsp of the batter in the centre of the pan. If in 20 seconds the bottom is golden brown, the skillet is the right temperature. If too light or too dark, adjust the temperature as needed.
- Pour in 60ml of batter (1/4 cup). Tilt gently to cover base of the pan. Cook until the top surface is dry and the edges are beginning to turn golden brown. Gently loosen around the edges and then flip over. Cook for a further 20 seconds or so until lightly spotted golden on that side. Transfer to a wire rack and proceed to cook the remaining crepes in the same manner, stacking on the wire rack as done.
- Transfer stacked crepes to a large plate microwave safe plate and invert a second plate over top. Microwave for about 30 seconds on high to gently heat through. Remove the top plate and wipe dry. Sprinkle some of the remaining sugar over half of the crepe (about 1 tsp). Fold in half and then into quarters. Place onto the dried plate, Repeat with the remaining crepes, sugaring each with about 1 tsp sugar, and then dividing them between the two plates. Serve immediately with wedges of lemon for squeezing over top.
NOTES:
If lemon and sugar is not to your taste, you can fill these with whatever you want. Nutella and banana. Peanut butter and jam. Berries and whipped cream. The world is your oyster.
These are just fabulously tasty. I think you are going to love, Love, LOVE them!!
Blueberry muffins . . . who doesn't love them! I adore them, but baking a full dozen muffins isn't practical anymore for just Todd and myself. Oh yes, I could freeze them, but to be honest I think that when it comes to fruit muffins, they just aren't the same after having been frozen, or is that just me??
I think they go a bit soggy after being frozen, and if there is something that I really don't enjoy on this earth, it is a soggy muffin.
Moist and tender muffins, yes . . . I enjoy them. But not soggy muffins. Who does? Put your hand up.
Uh huh . . . I didn't think many of you would. So in my quest for smaller batch recipes today I created a small-batch blueberry muffin. It makes four perfect blueberry muffins. No more no less.
And when I say perfect, I mean truly perfect. With a lovely tender crumb . . .
Delicately flavoured with fragrant lemon zest . . . and studded with plenty of fat blueberries . . .
And topped with a lemon demerara sugar crunch . . . mmmm . . . perfect. (Demerara sugar is the same as turbinado sugar, or granulated coffee sugar.)
Feel free to use frozen berries. Just make sure you don't thaw them before using and dry them with some paper towels before folding them into the batter.
True confessions, I like to stick a few extra ones in the tops of the muffins prior to sprinkling with the sugar and baking . . .
You don't need to use muffin papers . . . so long as you butter/grease the pans really well. I used papers because I have lots of pretty papers and I like using them.
Just look at the beautiful texture of that muffin . . . its perfect . . . .
And there are just enough blueberries . . . you wouldn't want any more, and you definitely wouldn't want less. In short, these truly are four perfect blueberry muffins!
Four Perfect Blueberry Muffins
Yield: 4
Four beautiful blueberry muffins, stogged with berries and lemon zest flavour, plus a lemon sugar crunch on top. Delicious and perfect for the smaller family.
ingredients:
For the lemon sugar crunch:
- the finely grated zest of 1/2 unwaxed lemon
- 1 TBS demerara sugar (turbinado)
For the muffins:
- 105g plain flour (3/4 cup)
- 45g caster sugar (1/4 cup)
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 60ml whole fat milk
- 1 large free range egg, at room temperature
- the finely grated zest of 1/2 waxed lemon
- 3 TBS melted butter, cooled
- 70g fresh or frozen blueberries (1/2 cup) (if using frozen, do not thaw and dry before folding them into the batter)
instructions:
How to cook Four Perfect Blueberry Muffins
- Preheat the oven to 170*C/325*F/ gas mark 3. Line 4 muffin cups with paper. Set aside.
- Stir together the demerara sugar and lemon zest.
- Sift together the flour, baking powder, salt and soda. Stir in the sugar and lemon zest. Whisk together the milk, egg, and melted butter. Add to the dry ingredients and stir just to combine. Fold in the blueberries. It should be lumpy. Divide this mixture between the four muffin cups. Divide the lemon sugar between the muffins, sprinkling it on top.
- Bake in the preheated oven for 20 to 25 minutes, rotating the tin halfway through the bake time.
What is your favourite type of muffin? Are there any recipes in general that you would like to see/try downsized for a smaller family! Just leave me a comment and I will see what I can do. Happy Saturday!
Ahhh January. The first month of the year. All of the festivities of Christmas are over. You may have made New Year's resolutions and (in all likelihood) already broken them. All of the exuberance that you started the fresh page of a New Year with might be waning . . .
I call it the January blah's . . . this January has been particularly difficult on us for one reason or another. Many days I have felt my resolution to do better wavering. Like my weekend was never going to come. Day after day of rain. Hits that don't stop coming . . . call it the blah's or the blue's, its the same thing. Towards the end of January I always feel in deep need of a huge pick-me-up!
And then this arrived. Mail. Post. A delightful package. I had almost forgotten that I had this to look forward to and then it was there.
Todd said to me, "What did you order now?" I could honestly respond that I didn't remember ordering anything and then I opened the box and it came back to me. CHOCOLATE! And not just any chocolate, but an apologetically indulgent creation which combines the art of French Patisserie (Pati) with fine Belgian Chocolate Ganache (Coco). You can't get much better than this. My mood instantly lifted. Pati & Coco, indulgent little pots of chocolate deliciousness.
I mean, what woman doesn't appreciate chocolate? Not this one! That's who. I love, Love, LOVE chocolate and when it comes in decadent looking and sounding little pots, so much the better.
Not so large that you have to feel guilty in indulging, but large enough to know that you are having a treat just when you need one!!
This fabulously tasty experience starts as soon as you crack through the signature layer of fine tempered chocolate on top, down into the patisserie folds of luscious ganache and delicious sheets of chocolate beneath, ending with a satisfyingly crunchy biscuit layer at the base.
OH MY GOODNESS!!!
Caramel & Choc - Belgian chocolate ganache, caramel ganache, and crumbled chocolate praline biscuit beneath a cracking chocolate layer.
Praline & Choc - Belgian chocolate ganache, chocolate praline ganache and crumbled chocolate praline biscuit beneath a cracking chocolate layer.
Ganache & Choc - Belgian Chocolate ganache, crumbled chocolate praline biscuit beneath a cracking chocolate layer.
Each comes in a pack of two, chilled and layered in individual glasses, ready to indulge your senses and enjoy. I tried hard to pick a favourite. (Yes, I tasted each one.) All were rich. All were delicious. all were incredibly indulgently rewarding and fabulously tasty. I could not pick just one . . . but I am partial to Pistachio nuts . . . then again I do so love caramel anything. Chocolate . . . oh boy. I can't pick just one.
Its a good thing I don't have to! They were each one a totally satisfying experience from the moment I cracked my spoon down through that crisp chocolate coating into those fabulously tasty ganache centres, and those praline biscuits on the bottom . . . just WOWSA! A sophisticated feast for the senses that is perfectly sized just for you. Perfect for when you want a moment to yourself. Crack into the pleasure because . . . not to coin a phrase or anything . . . You're worth it.
For more information do check out Pati & Coco!
*To be enjoyed as part of a balanced diet.
Now that I've just about cracked the January blah's I say, bring on February. I can do this!
I think of all the fishes in the sea, Cod is my favourite and I have to say that we have beautiful Cod here in the UK. I first tasted it when I had come over to meet Todd in person for the first time back in the year 2000. We had been chatting on line for about six months and decided it was time to meet for real. I had always wanted to come to the UK and had a bit of money saved and so I decided to come over here. When I think about it now, it was rather brave of me!
We spent 3 weeks getting to know each other in person before deciding to get married. I returned to Canada to get the necessary visas and the rest of the story is history.
While I was here for those three weeks I spent the nights at a friend from our church's house. I did not want to be a bother and so I either cooked for Todd and I myself each day or we ate out. I had never experienced English Fish and Chips for real, so one night Todd decided to get us Cod and chips for our tea.
He rode his bike down to the local chippy and got it in for us. I had never seen such big pieces of fish. Each piece was so enormous it overlapped both sides of the plate, and it was absolutely beautiful. Love at first bite. I say. Love at first bite. I have been in love with British Cod ever since.
I always get my fish from an on line fish monger, Seafresh Quality Foods. I have to tell say I have always been thoroughly impressed with this company's
service and the quality of their fish. Everything has always been just
beautiful.Their Cod Loins are exceptional. Sustainably sourced from the cold waters of the North Atlantic, they are meaty and sweet and beautifully white in colour.
I had actually planned on sharing this recipe with you on Friday, but we are in a bit of a mess here today. We are getting rid of our large china cabinet and they weren't supposed to come and pick it up until Friday, but ended up they are coming today, and so I wasn't able to cook anything new for you and so am falling back on Friday's plans.
This is another of my cooking for two sized recipes, but it will also very easily double to feed more.
Cod loins are seasoned with salt and then swished in a mix of lemon juice, white wine, olive oil and garlic before being placed on a buttered baking tray.
Bread crumbs are then mixed with some herbs, lemon zest and olive oil and sprinkled on top. I used Panko bread crumbs because I love their light crispness.
The fish is then baked in a hot oven for a short time (15 - 20 minutes) until the crumbs are golden brown and the fish flakes easily with a fork.
The length of time depends on the thickness of your fish. My pieces were quite thick.
As you can see it was perfectly cooked . . . and oh so delicious.
I served it with roasted beetroot, sweet potatoes and sauteed garlic spinach for the win!
Yield: 2
Gremolata Baked Cod
Oven baked cod loins with a crisp gremolata breadcrumb topping. Quick, easy and delicious
ingredients:
- 2 thick cod loin portions
- 3 TBS olive oil
- salt and black pepper to taste
- the juice of 1/2 lemon
- 60ml white wine (1/4 cup)
- 1 large clove of garlic, peeled and minced finely
- 70g panko bread crumbs (1/4 cup)
- the finely grated zest of 1/2 lemon
- 1/2 TBS chopped fresh flat leaf parsley
- 1/4 tsp dried oregano
- pinch red pepper flakes
- lemon wedges to serve (optional)
instructions:
How to cook Gremolata Baked Cod
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with some aluminium foil and butter the foil. Sprinkle the cod fillets lightly with salt all over and pat it in.
- Combine 1 1/2 TBS of the olive oil, white wine,lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together. Add the minced garlic.
- Moisten the fish on both sides in this mixture, then place on the baking tray.
- Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes, 1/4 tsp salt, some pepper and the remaining olive oil. Divide the crumb mixture between both cod fillets, lightly pressing it onto the tops of them.
- Bake in the preheated oven , uncovered for 15 to 20 minutes, until the crumbs are golden brown and the cod flakes easily when probed with the tines of a fork.
- Serve hot with lemon wedges for squeezing, if desired.
Just look at how nicely cooked that fish is. This was one very beautiful piece of fish, thanks to Seafresh.
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.
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