Photo courtesy of Martha Stewart.com
Serving: 4-6 (depending on size of pancakes; recipe makes 10 standard pancakes)
Ingredients
• 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 3 tablespoons vegetable oil, and more for greasing griddle
Directions
1. If you’re using an electric griddle, turn the heat up to 325 degrees.
2. Sift dry ingredients like the flour, sugar, baking powder, and salt into a large bowl.
3. For the wet ingredients, whisk milk, eggs, and oil in a medium bowl.
4. Pour wet ingredients into dry; whisk 10 seconds. Do not over-mix!
5. Grease griddle or skillet. If you’re using a skillet, set it on medium heat.
6. When hot, pour on 1/3 cup batter per pancake. Flip when small holes appear, about 1 1/2 minutes. Cook second side until brown.
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Pasta Carbonara Receipe
Courtesy of get-kids-cooking.com
Photo courtesy of get-kids-cooking.com
Serving: 4
Ingredients
• 1 tablespoon olive oil
• 3 tablespoons butter
• 100 g Italian pancetta or other bacon, diced (smoked or unsmoked)
• 3 eggs, beaten
• 2/3 cup double cream
• 2 tablespoons milk
• 675g fresh tagliatelle or other fresh pasta OR 350g dried pasta
• Salt & freshly ground black pepper
• 100g grated parmesan cheese
Directions
1. Heat the oil and butter together in a large, deep frying pan (skillet) until the mixture froths but don't allow it to colour.
2. Add the pancetta or bacon to the pan and cook gently for 5 minutes.
3. Add salt and pepper to the beaten eggs along with the cream and milk. Stir to combine.
4. Cook the pasta in a saucepan of boiling water until cooked al dente (until the pasta has still got a little bit of bite in it, rather than being cooked completely and being soft). Drain thoroughly.
5. Add the cooked pasta to the pancetta in the frying pan.
6. Quickly add the egg & cream mixture to the pan and cook over a high heat for just under a minute, stirring as you do so. Remove from the heat immediately. Food note: do not overcook or the eggs will scramble and become rubbery. The heat of the pasta will continue to cook the eggs when you have removed the pan from the heat.
7. Add half of the grated parmesan to the pan and stir to combine.
8. Transfer the cooked pasta to a warm serving dish and pour any remaining sauce from the pan, over the top of the pasta carbonara.
9. Season with a little more black pepper and sprinkle the remaining parmesan on top.
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Really Sticky Ribs Recipe
Courtesy of BBC Good Food
Photo courtesy of BBC Good Food
Serving: 6
Ingredients
• 500g passata
• 2 garlic cloves, crushed
• 2 tablespoons reduced-salt soy sauce
• 1 tablespoon Worcestershire sauce
• 1 kg small, lean pork ribs
• 3 tablespoons honey
Directions
1. Heat oven to 200 degrees.
2. In a large bowl, mix the passata, garlic, soy sauce, honey, and Worcestershire sauce together.
3. Add the pork ribs to the bowl and mix well to coat evenly.
4. Lay the ribs and all the sauce in a large, shallow roasting tin. Cover with foil and bake for 35 minutes.
5. Remove foil from tray and bake the ribs for a further 45-60 minutes, turning them a couple of times, until sticky and almost all of the sauce has disappeared. Food note: to make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.
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Instant Chocolate Mousse Recipe
Courtesy of Nigella.com
Photo courtesy of Nigella.com
Serving: 4-6
Ingredients
• 150g mini marshmallows
• 50g soft butter
• 250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
• 60ml hot water from a recently boiled kettle
• 1 x 284ml tub double cream
• 1 teaspoon vanilla extract
Directions
1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob over low heat to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!
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Strawberry Jellies Recipe
Courtesy of BBC Good Food
Photo courtesy of BBC Good Food
Serving: 6
Ingredients
• 1 sachet gelatine
• 450ml strawberry or apple juice
• 15–18 very ripe strawberries
• Whipped cream
Directions
1. Put 6 teaspoons boiling water into a jug.
2. Sprinkle on the gelatine, then whisk carefully until it dissolves.
2. Pour in the juice and whisk, making sure it's all mixed in.
3. Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
4. Place some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
5. Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
6. When the jellies are set, decorate with whipped cream and extra strawberries.
Satisfy the sweet tooth in you
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