PANCAKES GALORE

BUCKWHEAT PANCAKES

 

 Mix together 100gm of oats , 40 gm of chopped almonds , a handful of dried cranberries and 1 and 1/4 cups of buttermilk .
Mix these together and let them stand overnight in the refrigerator .

In the morning mix together 2 lightly beaten eggs , 1 and 1/2 tsp of baking powder , 2 tsp of cinnamon ,300gm of buckwheat and the mixture from the day before .

Stir well .

Melt some butter in the pan , place spoonfuls of the mixture into the pan in batches and cook until golden on both sides .

Serve with fresh fruits , fig jam and a drizzle of lemon juice .

 

MANGO PANCAKES

Whisk together 2 eggs in a bowl and add 1 cup of self raising flour , 1 cup of milk, 1 tsp of cardamom and a pinch of salt .

Mix together well .

Heat some butter in a frypan until golden , then add the batter in batches , 1 - 2 minutes each side .

For the topping , peel and mash 2 ripe bananas add a handful of desiccated coconut , 250 gm of Greek yoghurt and the juice of 1/2 lime .

Mix well .

Serve on top of pancakes and finish off with diced mango .

CRESCENT SHAPED ROLLS

Preheat your oven to 220 deg C
Melt 125 gm of butter and add 2 cups of milk and 1 sachet of dried yeast in a bowl 
Now add  5 cups of bread flour , 2 tsp of salt , 3 tbs of castor sugar .
Knead till you get a smooth dough , let the dough rise until doubled in size ( about 60 minutes )
Now divide the dough in half .
Shape the dough into a round shape ( about 40 cm diameter ), cut into 8 triangles ,
Roll each wedge from the wide end to the point and then shape into a gentle crescent .
Place on a baking tray lined with baking paper , brush dough with a lightly beaten egg .
Let them sit for 15 minutes to rise and then place in your preheated oven for 15 minutes until golden brown .
From Collected Recipes by Kristin Hove 

WALNUT BREAD

Preheat your oven to 220deg C
Combine together in a bowl 1 sachet of dry yeast , 1 tsp of honey , 2 and 1/4 cups of lukewarm water.
In a separate bowl mix together 1 tsp of salt , 5 cups of bread flour and 200gm of chopped walnuts .
Gradually work the liquid mixture and the walnut and flour together .
knead together to form a dough and leave it to rise for 30 minutes .
Then punch the air out and leave it to rise for another 30 minutes .
Divided the dough in 2 and shape the halves into 2 loaf shapes .
Place on a lightly oiled oven tray that has been  lightly sprinkled with fine polenta .
Whisk 1egg ( room temp ) and brush over the top of the dough .
Bake for approximately for 20 minutes or until the crust is golden and sounds hollow when you tap the bread crust .
Serve warm from the oven or toasted when cooled .
( Collected Recipes Kristin Hove )

SINGAPORE NOODLES

If you are fan of noodles , you will love this recipe .
Place 300gm of peeled green prawns in a shallow glass bowl along with 300gm of bbq pork and Chinese sausage ( thinly sliced) , 1 tbs of tamari,1 tbs of Chinese rice wine , 1 dsp of minced ginger .
Stir all the ingredients together until well combined , then cover with plastic film and refrigerate for 30 minutes to marinate .
While this marinates , prepare the rice noodles in a large heatproof bowl , cover with boiling water and set aside for 5 minutes to soften .
Drain the noodles
Heat 1 tbs of rice bran oil over a high heat
Add half the prawn mixture and stir fry for 2 minutes , until just cooked .
Transfer to a plate.
Repeat with the remaining prawn mixture .
Wipe the pan clean with paper towelling .
Heat 2 tbs of rice bran oil over a high heat and add 1 tbs of curry powder and fry till aromatic .
Add 1 sliced and deseeded red capsicum  , and 3 spring onions ( sliced diagonally and thinly ).
Stir fry until the spring onions soften
Now add the prawn mixture and 60 ml of chicken stock
Season with cracked black pepper and a pinch of cayenne ( optional )
Add the noodles and toss until coated and warmed through .
Sprinkle with fresh coriander .

 

CRUNCHY SALMON TRAY BAKE

This is a great summer dish , quick and easily prepared .
You will need 6 salmon fillets ( skin on ).
Preheat the oven to 200 deg C .
Grease a large baking tray and sprinkle the base with fine polenta .
Place the salmon fillets on the prepared tray , skin side up .
Scatter 2 tbs of finely grated parmesan  and 1 tbs of dried oregano leaves over the salmon .
Now add 500gm of sweet cherry vine tomatoes .
2 x  zucchini , thickly sliced .
200gm of stuffed baby peppers .
Peel and slice 1 red onion into rings , scatter rings over the top .
Season with sumac.
Spray with cooing oil .
Bake for 20 minutes in the preheated oven or until fish is cooked through to your liking .
Serve with a green leaf mix and wedges of lemon .
 

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