Recipe: Chicken’n’Chips

 photo 2014-04-05194427_zpsa27c8742.jpgAs a student I can’t afford takeaways, and whilst I’m generally not into them (what with allergies it’s often easier to cook for myself!) I do get cravings for a good KFC occasionally. A few weeks ago I was running down the contents of my freezer in preparation for my Easter holiday and found a chicken breast, so decided to make my own fakeaway style chicken and chips.

I made up my recipe as I went, not really expecting it to taste as good as it did. When it turned out to be one of the best meals I’d had in a while I knew I had to share it with you, so here it is! Its relatively quick and very easy, and it cuts out the flour-egg-breadcrumbs faff of most breaded chicken recipes, so its a definite winner if like me you dislike handling raw chicken. You can also completely adjust the seasonings to your taste – I went for spicy chicken here, but it would be equally good with something milder, or you could even go down the BBQ seasoning route…I’ve even made sure there’s something resembling a serving of vegetables on the side!

 photo 2014-04-05193251_zps5537c7e5.jpgFor The Chips

  • One large potato, skin on, cut into wedges/slices/chips
  • Seasoning – I went for salt, pepper, mixed herbs and some Cajun seasoning

For The Chicken

  • One chicken breast, cut into strips or chunks
  • A splash of sauce – you could use ketchup, pesto or something similar, but I used Wahaca’s Chipotle Sauce
  • Breadcrumbs – I used ones from a tub

And For The Concession to ‘Healthiness’ – Coleslaw

  • A handful of red cabbage, sliced finely
  • 1 large carrot, sliced finely or peeled using a julienne peeler (I love mine!)
  • 1/4 of an onion, finely sliced
  • 2 tablespoons of mayonnaise
  • A splash of lemon juice

Let’s Get Faking our Chicken’n’Chips!

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  1. Heat your oven to 220C. Cover a tray with foil, spray with a little oil, and place in the oven to heat up.
  2. First, boil the sliced potatoes in salted water for 5-8 minutes. Drain, then tip onto a plate and sprinkle with plenty of your chosen seasoning, and toss together. Place on the hot tray (remember to leave room for the chicken).
  3. Now prep your chicken. Cover the chicken in your chosen sauce, then cover with breadcrumbs. Make sure the chicken is covered all over.
  4. After the potatoes have been cooking for 10 minutes, turn them, add the chicken to the tray, and spray the chicken with a little more oil.
  5. Cook for 15-20 more minutes, until the chicken is cooking through. You may want to shake the pan in the middle of cooking in case the chicken starts to stick to the foil.
  6. Whilst the chicken is covering, make the coleslaw. Put all the veg on a plate, add the mayo and lemon juice, and mix together. I find using my hands is the easiest way to do this. Transfer to a bowl and keep in the fridge until everything is ready.
  7. Serve, preferably in front of a film or some cheesy Saturday night TV.

 photo 2014-04-05194432_zpsef4b9bf9.jpgI find this makes the chicken incredibly well flavoured, and you can adjust the seasoning for your own tastes. Its such an easy way to create crispy chicken and spiced wedges, so I highly suggest giving it a go!

Do you cook fakeaways?

Love Your Leftovers: Easter Egg Sundae

Now, I’m not too sure you can really classed any not-eaten chocolate as leftovers, but what I am sure of is that at some point you might want a different way to enjoy it. I know I do! Its been just over a week since Easter and my progress through my Eggs is remarkably slow (put it this way, I still have chocolate from Christmas waiting to eaten…) so I decided to make up a dessert as a treat for my and my boyfriend…enter the Easter Egg Sundae!

 photo 2014-04-24202547_zpsacd779aa.jpgJust use half an Easter egg as your ‘bowl’, add two/three/however many you can manage scoops of ice cream, and top with whatever other chocolate you have lying about. I’ve seen it done with a creme egg, but I’m on my last one so wasn’t about to share!

We used a Cadbury’s egg as our bowl, topped with a flake, and our ice-cream? It has to be Ben & Jerry’s! This was a new flavour, “All or Nut-ting” which I have to say I’m not a huge fan of as it tastes a little cheap. And now I’m on the subject of ice-cream, I might as well tell you that my favourite flavour has to be Peanut Butter Cup – perfection in a bowl!

 photo 2014-04-24202542_zpse344c3d1.jpgLet me know if you give this Easter Egg sundae a go, I’d love to hear your variations!

Recipe: Leek & Potato Soup

 photo 2014-03-09114308_zpsf5cb9baf.jpgNot quite the lightest of spring recipes, but I love a good soup! When the weather is warm I often crave lighter, healthier meals (I’m looking for some exciting and filling salad recipes, so if you have any please comment with a link!) but I also love my comfort food. Coupled with the fact that coming up exams the last thing I want to do is have to spend time cooking dinner, I’ve filled my freezer with homemade soup. A veggie packed meal on hand for lunches or dinners, all I need to do is heat it in a pan and stir for a little bit.

This is one of the easiest soups to make – I often find vegetable soups can be a little flavourless but this is always tasty. It just takes a little peeling and shopping, some simmering time, then a whizz in the blender. In less than half an hour you can have plenty of soup – this recipe made me six servings – for the freezer, which is time well spent in my opinion. My only point is to say that it needs vigorous stirring when you reheat, as it separates and looks rather unappetising for a bit. It does come back together though, I promise!

Ingredients for 6 Bowls of Soup

  • 1 large knob of butter
  • 1 onion
  • 1 stick of celery
  • 3 leeks
  • around 800g of potatoes – 6 should do it!
  • 1 litre of vegetable stock

Now Let’s Make Some Soup!

 photo 2014-03-09114947_zps8615282a.jpgFinely dice your onion and celery, then slice your leeks – just mainly the white part and discard the green ends.

 photo 2014-03-09115423_zpsdcf80161.jpgMelt the butter in your largest saucepan, and slow cook the onion, celery and leeks until soft. photo 2014-03-09120736_zps84757b55.jpg

 photo 2014-03-09120058_zps2a523737.jpgMeanwhile peel and dice your potatoes into roughly 2cm chunks.  photo 2014-03-09120744_zps4c5b18e4.jpg

 photo 2014-03-09121103_zps7a7e7e99.jpgAdd your potatoes to the pan, followed by the stock and some seasoning – I used a little dried thyme and a bayleaf. Simmer for around 20 minutes, until the potatoes are tender.

 photo 2014-03-09132032_zpsb294b17d.jpgTransfer to a blender (you may need to do this in batches) and whizz until smooth. Leave some chunks if you like, but I like my soups completely lump-free. Pour the whizzed soup into a clean saucepan to cool for freezing, or serve.

I like to serve mine sprinkled with black pepper and some crisp bits of fried bacon. And plenty of bread for dipping…

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What’s your favourite soup?

Recipe: Chicken Khari Curry

KhariCurry6 photo 2014-03-03194816_zps296459ab.jpgYou may remember from my Spicy Pea Toasted Sandwich (which I hope you try, by the way, as its an amazing recipe!) that my boyfriends dad has been taking an Indian Cookery class in Northampton run by Rashmita Shah (I believe she is hosting these workshops this year). Being away at university I’ve yet to sample any other dishes he’s learnt, but he did send me down this recipe, along with a spice mix from Rashmita herself (which I’m amazingly grateful for – so thank you to John and Rashmita – its getting a lot of use!). I was also sent an amended (to remove the evil tomatoes) recipe, which I generally follow to the letter. In fact my only deviations are to add extra veg, generally spinach, and use garlic granules if I don’t have any fresh! I also generally don’t include fresh coriander, simply because I have bought two plants since starting university in 2012, and killed both…

KhariCurry2 photo 2014-03-03192014_zps91a572ab.jpgThe spice mix I am using is made up of hing, whole cumin seeds, turmeric, cumin, coriander, garam masala, salt and low sugar. I’ve no idea whether this would work with other spice mixes (and please don’t go and buy generic curry powder…at the very least buy a few separate spices and experiment). I’ve really enjoyed being able to enjoy a curry that isn’t Thai, or a korma – I’ve felt really limited due to my tomato allergy before now! Lets get cooking…

Ingredients (scaled down for one person)

  • 1 portion of chicken
  • 2-3 tablespoons of oil
  • 1 onion
  • 2-3 garlic cloves
  • 1/2 inch ginger
  • 1.5 tsp spice mix
  • A splash of boiling water
  • Small handful fresh coriander, if you have greener fingers than me!

KhariCurry1 photo 2014-03-03192004_zpse2b57bb2.jpgStart by chopping your onion, garlic and ginger together, as finely as possible. Rashmita suggested grating these ingredients, though I cheated and used an electric chopper. Fry in the oil, which you have heated to a high heat. You want to stir-fry these at a continuous high heat, stirring very frequently, until they are soft and turning golden brown.

KhariCurry3 photo 2014-03-03192901_zps0898b61c.jpgThen add your spice mix to the pan, and cook for a few minutes, stirring constantly.

KhariCurry4 photo 2014-03-03193225_zps7c924658.jpgThen add your chicken, and continue stir-frying over the high heat until completely sealed and virtually cooking through.

KhariCurry5 photo 2014-03-03194458_zpsc42fc176.jpgTurn the pan down a little, and add the boiling water slowly, still stirring constantly. Continue cooking until the chicken is cooked and the sauce is as thick/thin as you like it. I add my spinach just before it is done. Then serve, garnishing with coriander if you have it.

KhariCurry6 photo 2014-03-03194816_zps296459ab.jpgAnd that’s it! I was shocked at how simple this recipe was, as I always assumed most Indian recipes were complicated and used a long list of ingredients. Okay, I’m using a spice mix, but even that isn’t overly complex! This is a quite and easy recipe, that’s well spiced with a complex flavour. It takes around 20 minutes to make, and for me the difficult part is cooking rice on an electric hob (any tips, please pass them on!).

What’s your favourite curry?

 

Baking: ‘Lighter’ Ferrero Rocher Brownie Cupcakes

 photo 2014-02-25094524_zpsea14e6ce.jpgAfter reading Rachel’s post about her delicious healthier brownies I knew I just had to give them a try. She posts some fabulous recipes, I always enjoy reading her posts (recently I’ve been craving waffles and frites – all because of her blog!) and I had all of the ingredients. It was the question of when, not if, was I making these. However I decided to be far more naughtier than Rachel – I swapped out the peanut butter for nutella, and added a Ferrero Rocher to each brownie-cupcake. In my defense I’m trying to use up all of my leftover Christmas chocolate before replacing it with Easter Eggs, so I had an ulterior motive for the Ferrero Rocher part!

 photo 2014-02-25082051_zps76ee90f1.jpgThe brownie element of these cupcakes is great – really moist and chocolatey. I’ll definitely be experimenting with this recipe more – and I’ll definitely give the peanut butter a go too! Best thing is the recipe is ridiculously easy, so I suggest you give it a go! I used a few different things in my recipe as I found them easier to find, so I hope Rachel doesn’t mind me posting my method here!

Ingredients (Makes 12 Cupcakes)

  • 175g greek yoghurt
  • 85g milk – I used hazelnut milk
  • 1 egg
  • a pinch of salt
  • 150g caster sugar
  • 90g cocoa powder
  • 50g porridge oats
  • 100g nutella (or cheaper alternative!)
  • 12 Ferrero Rocher (for your  information the white ones are amazing – far too good to be used in baking)

Now its time to make Ferrero Rocher Brownie Cupcakes!

 photo 2014-02-25084852_zps19a1ac89.jpgAdd all of the ingredients (except from the Ferrero Rocher) to a blender, and whizz until smooth. The mixture will be very runny (far runnier than you would expect!) but don’t worry, this is totally fine.

 photo 2014-02-25085734_zps2d8c915e.jpgHalf fill cupcake cases with the mixture, and place a Ferrero Rocher in the centre of each.

 photo 2014-02-25094524_zpsea14e6ce.jpg Bake at 180C for 20-25 minutes until just firm. Keep an eye on them, as the Ferrero Rocher did tend to burn a little!

 photo 2014-02-25094542_zpsd747d8b3.jpgThese are great at room temperature or warmed up slightly, but be warned – the Ferrero Rocher make them very messy to eat! And thats it; very easy and slightly healthy Ferrero Rocher Brownie Cupcakes. Enjoy them!

What do you like to add to your brownies?

Baking: Caramel Peanut Butter Cake

 photo 2014-03-16162548_zpse897652a.jpgI’m sitting here typing this post having just eaten huge wedge of this cake, yet the pictures are still making me hungry. That’s how good it is! Its a moist sponge, almost salty with peanut butter, sandwiched with toffee sauce to sweeten and more peanut butter (the type that almost glues your mouth together, both gooey and chewy at the same time), and topped with a dark chocolate. Oh, and remember those wonderful caramelised salted peanuts I talked about on Thursday? Well the cake is topped with those too – there’s even a scattering in the filling.

I first made this cake well over a year ago for my boyfriend’s birthday and have been craving it ever since. The craving finally got too much last weekend – I caved in and made it. This time I remembered to take photos so I can share the recipe – however I apologise for the exceptionally bad quality, as I forgot to use my usual mixing bowl so everything is tinted slightly pink. Whoops.

 photo 2013-01-04113244_zps5b1a361d.jpgAnyway, back to the cake…mmm cake…

This sponge cake mix is exceptionally easy, my version has never failed me. I got the inspiration for the cake from this recipe, but just adapted an already known sponge recipe to include peanut butter (and exclude the ingredients I didn’t have, like yoghurt and more than three eggs!). Everything else is simply a collection of ingredients really, but it all goes so well together, and it looks so impressive. Great as a birthday cake, but I also enjoy it sitting down with a cup of tea after a difficult day of lectures. Its probably my perfect cake actually, so I really suggest you try it!

 photo 2014-03-16161450_zps799fb199.jpgAnd besides, who could resist this?

Ingredients 

  • 150g butter
  • 200g sugar
  • 50g-ish peanut butter
  • 3 eggs
  • 200g flour
  • 1 teaspoon baking powder (if using plain flour use two)
  • Splash of milk
  • Filling – more peanut butter (around half a tub or enough to generously sandwich the cake), toffee sauce
  • Topping – 100g dark chocolate, the cheapest brand is fine
  • and some caramelised salted peanuts!

Now to make a yummy cake…

Cream the butter and sugar together until light and fluffy. Ideally you want the butter to be very soft before you start this – I always beat the butter on its own a little bit too!

 photo 2014-03-16105915_zps04ffa18e.jpg Beat in the peanut butter.

 photo 2014-03-16110222_zps25be40da.jpg Now add and beat in the eggs, one by one. I find that occasionally my mix curdles at this point – if this happens everything will still work out fine, but it helps to beat in a tablespoon of flour before continuing with the eggs.

 photo 2014-03-16110619_zpsa90fdcaa.jpg Finally sift in the flour and baking powder, and fold in until just combined. Add a splash of milk – I actually added nearly 100ml of milk in the end.  photo 2014-03-16111024_zpsca9309fe.jpg Divide the mix equally between two lined and greased 10″ sandwich tins. You want these tins to be properly lined as this cake will stick – I have no patience in lining (my lovely boyfriend does this part for me!) but this link is roughly how he does it.

 photo 2014-03-16112045_zps94dcd234.jpg Cook at 180C for 25-30 minutes (mine took 27), until rise and golden brown. A skewer (or sharp knife!) should come out clean when poked in the centre.

 photo 2014-03-16115724_zps44af20a9.jpg Let the cakes cool before you filled them. Then spread the bottom cake generously with peanut butter, and top this with toffee sauce. Scatter over some caramelised peanuts.

 photo 2014-03-16161444_zpsb8e86073.jpg Top with the other cake, then melt the chocolate. Pour over the centre of the cake, and spread out to the edges with a spoon. Scatter over more caramelised peanuts. Eat as a dessert, or with a cup of tea because (insert reason here) or just because you like cake.  photo 2014-03-16162548_zpse897652a.jpgWhats your favourite cake?

Baking: Caramelised Salted Peanuts

 photo 2014-03-16123433_zps1cbe0f7f.jpgBit of a short recipe today, but these are amazing and totally deserve their own post! I have a small huge love for foods that have a salty sweet combination, with salted caramel being a favourite. Add nuts (I’m a massive fan of praline) and I’m there before you can say “grub’s up.”

I first came across these lovely things when I made a rather special cake (don’t worry, the recipe will be up in the next few days – but as these can be made ahead I thought I’d post separately) and have made them a couple of times since just to eat on their own. The perfect combination of sweet and salt, crunchy without breaking your teeth, and great for a snack. Or on cake. Or as a topping to porridge (made with banana and peanut butter, obviously!). I can’t explain how good these are, you’ll just have to try them!

 photo 2014-03-16114324_zpsc9d72ab8.jpgThrow some salted peanuts (a good half bag) into a bowl with 2 tablespoons of icing sugar. Mix well to combine.

 photo 2014-03-16114644_zpsaf33601d.jpgAdd in a tablespoon of water, mix well then spread out on a tray lined with greaseproof paper.

 photo 2014-03-16121503_zps6e5edee7.jpg Cook at 180C for around 10-15 minutes, but stir every 2 minutes. Don’t let them get too dark (they will taste bitter) and don’t take your eyes off them for one second as they burn quickly!

These keep for around 3 days in an airtight container – use to top cakes, or as a slightly naughty but very yummy snack. Remember to keep an eye out for a caramelised peanut related cake!

Let me know if you make these – I highly recommend them!

Recipe: Vegetarian Bean Chilli

 photo IMAG1098_zpsmwrulozq.jpgA quick and easy recipe for you today, something that’s become a staple with me over this winter as its warming and comforting without taking hours to cook. I love stews and casseroles, but they aren’t exactly convenient when I leave the house at half 8 and get back at half 6, even with a slow cooker. This takes about 20 minutes from start to finish (less if you have an electric chopped, but then there’s more to wash up…) and I’d like to say it’s relatively healthy.

The best thing about this recipe is that its cheap. As long as your spice cupboard isn’t totally bare (at a minimum you should have cumin, chilli powder, salt and pepper) and you aren’t allergic to tomatoes it shouldn’t cost you much at all!

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Now a point about beans. I buy dried beans (with the exception of kidney beans) all the time as they are ridiculously cheap, and I use a lot of them. Generally I cook them in my slow cooker every once in a while and freeze in portions – to do this just add to slow cooker, top with twice and much water and cook on low for 5-7 hours, keeping an eye on the water level. If you don’t eat beans often, I would use a can of mixed beans here.

My favourite combination of beans is predominately black beans (thanks to Wahaca I am addicted to these!), with some pinto beans. I’ll then add a small can of kidney beans too. On the tomato free front  – I use Wahaca’s smoky chipotle sauce in my chillis, and don’t miss the tomatoes at all – its definitely the best ‘substitute’ I’ve found for this kind of dish!

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Ingredients

  • 1 small onion
  • 1/2 pepper
  • Beans (see above, or use a can of mixed beans like this one)
  • Spices – I use 1/2 teaspoon of cumin, 1/4 teaspoon chilli powder, a sprinkle of coriander and cinnamon, and some garlic powder
  • Tomato Puree (or chipotle sauce for tomato-avoiders like me!)
  • Vegetable Stock

Start by dicing the onion. I prefer my onion pretty small and well cooked, so I start to fry in a little oil before doing anything else.

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Then slice up the pepper, and add to the pan. Fry for a few minutes, then add the spices.

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Add the spices, and fry whilst stirring all the time, before squeezing in your tomato paste. If you are making this tomato free, add some chipotle sauce when you add the stock.

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Add the beans and around a mugful of vegetable stock, then simmer. Just simmer until it gets to the consistency you want – thick or thin. I found I only needed 5-10 minutes on a very low heat.

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Serve with rice, or if you are really lazy (like me) with tortilla chips and a little grated cheese.

 

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What’s your favourite vegetarian recipe? Let me know if you want me to provide rough costs of my recipes!

Recipe: Shortcrust Pastry for National Pie Week

 photo IMAG1026_zpsycplbblv.jpgIt’s national Pie Week this week (as I found out walking into Tesco’s to shelves of special buy pastry) and I couldn’t be more excited. I love pies, they form some of my favourite meals. They are just so filling, so versatile, and also pretty quick to make – they freeze really well, so whether you make your own or buy them in you can just throw one in the oven, then come back in a hour and cook some veg. Delicious meal with very little effort.

I prefer to make my own pie (although the Chicken & Ham Pie from the butchers nearby is hard to beat!) filling and then top with ready-rolled puff pastry. I’ve never had the time to make puff pastry from scratch, although I aim to give rough puff a go in the next few weeks. I can, however, make a pretty decent shortcrust. As most students will know, I suffer from a lack of freezer space and often its impossible to freeze fully made-up pies. Its easier and more space-efficient to spoon the filling into a bag, seal, and squeeze in the tiny gaps available. When I do this I really need to make my own pastry, and that’s where this recipe comes in!

I’ve managed to devise the perfect amount to cover my ‘individual pie dish’ – ie the smallest rectangle dish Le Creuset make (I buy mine discounted – and couldn’t recommend the brand enough!). It covers the filling, and leaves just enough to double round the edges to make a thicker, crunchier crust. Not only this but it is extremely quick to make (I can make it in five minutes, before a 9am lectures, then just roll out, cover and bake when I get in) but it is relatively flaky and buttery, and extremely flavoursome from the seasoning. Not quite as good as puff pastry, but a good second-best!

Pastry Ingredients (for a big one-person pie – I am greedy, and I also like lots of pie and no other carbs!)

  • 25g butter
  • 50g flour
  • Seasoning
  • Ice-cold water

How to Make Pastry (also, it’s easy to double/triple/quadruple the quantities if you’re feeding more than yourself – just keep the ratio of half-fat-to-flour!)

Add the flour to a mixing bowl, and season well. My preferred seasoning is a little salt, plenty of ground pepper and a little dried thyme. Tip the butter into the flour. The butter should be cubed, and straight from the fridge.

 photo 2014-03-05100024_zpsf5da3c2c.jpgRub the butter into the flour with your fingers until  its all breadcrumby. No, that’s not a word, but its a good description of what you’re aiming for!

 photo 2014-03-05100357_zpsc69ecc89.jpgNow get some cold water in a glass, and add a drop at a tip to the mix. Stir vigorously with a knife to combine, and only add enough water so that the pastry just comes together.

 photo 2014-03-05100651_zps24e1fe4c.jpgTip the pastry onto clingfilm, and put in the fridge for at least an hour, or until its nearly dinner time! Then you want to roll it out until it’s about the thickness of a £1 coin.

 photo 2014-03-05182806_zpsca95a734.jpgTypically the day I make this pastry for photographing is the day it fails and decides to stick to my marble surface, and then sink into my pie filling. It was still lovely and crisp though!

 photo 2014-03-05192706_zpsb5cad7ba.jpgYou want to bake your pie for about 45 minutes at 180C, until it’s crisp and golden. Brush with melted butter, milk or egg if you want it shiny, though I don’t usually bother.

This pie filling was something quick I knocked up – I sweated down an onion and some garlic, added chicken breast and sealed, then fried some mushrooms off. I then added half (soya) cream and half chicken stock, some lemon juice and seasoning, then simmered for a bit. I find this kind of sauce freezes really well and is so adaptable!

So that’s how to make my version of a simple shortcrust pastry. Let me know if you try it out! Its also a pretty cheap recipe too – far cheaper than buying ready made pastry.

What’s your favourite type of pie?

Baking: Pancakes for Shrove Tuesday

Pancakes4 photo 2014-03-01103938_zps4071084a.jpg
Pancake Day (as its commonly referred to) was never really a big thing in my family. We actually had them at least once a month growing up so they weren’t really a treat, though it was pretty much the only day of the year I was allowed to put ice cream, nutella AND sprinkles on the same plate! Now I’m at university Pancake Day is a much bigger occasion; last year the campus stores were completely out of flour and eggs by lunchtime. Though I must confess, me and my housemates still eat pancakes at least once a month…

Now because I can’t ignore that fact that it isn’t just Pancake Day…Pancake Day gets its name after the fried batter recipe traditionally eaten on Shrove Tuesday; they were designed to use up the ‘rich food’ of eggs and flour before the 40 days Lent. This BBC article actually explains the significance of pancakes to tradition in a way I could never do, so have a read if you are interested!

Now onto the yummy stuff…

This year me and the girls are combining Pancake Day with a girly night in. After a long day of lectures we’re cooking up Toad in the Hole, and then gorging on pancakes. And maybe doing each others nails too! Because I knew (1) I’d never remember to take pictures, and (2) it would be too late to post the recipe, I had an excuse to make pancakes with my boyfriend for a chilled Saturday breakfast this weekend. The sacrifices I make for you guys!

Normally I’d use a simple batter recipe, but my boyfriend favours a crepe style pancake, so when eating with him we stick to Deila’s recipe from her Crepe Suzette dish. I’m not going to reproduce it here due to copyright, so have a look at the link.

Pancakes1 photo 2014-03-01103748_zps0a9b82f8.jpg
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Pancakes5 photo 2014-03-01104034_zpsc0a415a2.jpgMy top tips for pancakes are:

  • Fry in butter. It might be unhealthy, but it just takes better. However I do like the next few alternative is a low-calories oil spray – normal oil always makes them heavy.
  • Get the pan and fat really hot before adding the batter.
  • Swirl the batter round the hot pan quickly to get a thin and even pancake.
  • Leave the pancake alone until it moves when you shake the pan – otherwise it will stick.
  • I like to sprinkle my sugar as soon as my pancake is out of the pan – whilst it is still very hot. It then goes a bit syrupy. Yum yum!

My favourite pancake topping is the simple lemon and sugar (my tastes have become somewhat more sophisticated since my days of preferring ice cream and sprinkles!), but I am also partial to a mix of nutella with chopped nuts.

What’s your favourite pancake topping?