Pancakes are hands-down one of the best foods ever; I’m not even going to confine them to ‘breakfast foods’ because there’s no way you couldn’t eat them for every meal… As with everything sweet served at family meals, we made whipped cream to go with these but yogurt would be perfect too. I sprinkled the tangerines with a tiny bit of sugar and some cinnamon before serving.
Hope you had a lovely Christmas if you celebrate it, or at least a nice time with your friends and family!
There is an iced coffee with Bourbon and vanilla cream on top in the background there, which I asked my little brother to ‘hand model’ for in a photo below… 🙂
Christmas Day Buttermilk Pancakes with Fruit and Cream Ingredients: Pancakes:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 cup rice flour
1/4 cup white sugar
2&1/4 cups buttermilk
Zest of one orange or lemon
1/4 cup olive oil To serve:
Toasted coconut flakes
Fresh fruit of your choice
Mix all the dry ingredients together, then add the wet ingredients and mix the batter until combined.
Heat up a skillet pan or a frying pan and drizzle in a little oil. Cook the pancakes until golden (they will turn quite dark but they still taste great don’t worry), and keep warm by placing a tea towel over them while you cook the others.
Serve ASAP and enjoy with whatever toppings you wish!
Summer is coming 🙂
Which means barbecues, late nights, tan lines and summer desserts; such as this one. I won’t ramble on too much, as the photos aren’t the greatest (it was Guy Fawkes, and most of the lights were off to maximise the effect of the fireworks outside) and I can only say so much about it!
It was an experiment and it was very successful at that.
A crispy and buttery base, with whipped cream and a berry and cream cheese filling; delicious 🙂 The chopped almonds were a last minute addition but they work very well indeed! I wouldn’t skip them when I make this again. Anyway, long story short, this is an easy and very pretty tart, that take less time and ingredients to make than a cheesecake, but certainly pays homage to it!
Berry Cheesecake Sunburst Tart
25g desiccated coconut
20g custard powder
A few drops of water if necessary
200g frozen berries
125g cream cheese
An extra 50g honey
125ml whipping cream
Handful of almonds
Preheat the oven to 200 degrees Celsius. Line a baking tray.
In a food processor, whizz up the coconut until about the consistency of ground almonds. Add the flour, custard powder and sugar and pulse until combined. Cube the butter and add the the processor, pusling until the texture resembles breadcrumbs. Tip into a bowl and add the egg, mixing until a dough forms (If it is still a little thick or crumbly, add a few drops of water). Shape into a circle on the tray, about 1 cm thick and 20cm in diameter. Prick on top with a fork and even out the edges. Bake for about 20 to 30 minutes, until firm. Cool on a wire rack.
Meanwhile, make the berry coulis. Over low heat, cook the berries and the honey until thick. Cool and strain with a sieve. In a bowl, mix the cream cheese and second lot of honey until smooth, then mix in the coulis. Freeze (or chill if you want) for about an hour.
When ready to assemble, whip the cream until stiff peaks form. Spoon into a piping bag with a star tip and pipe a border around the edge of the cookie base (I had JUST enough cream so if you are a little worried about the quantity, use about 150mls). Spoon the filling into the middle, so that it just fills the border made by the cream. Chop the almonds and sprinkle around the edges. Serve.
This lasts about an hour before the base goes a bit soft, but all the elements could be made ahead if needed!
I look forward to making many more tarts to share with you this summer!
First post in a little while, apologies, but I have pavlova to make up for it! Whenever most Kiwis are asked to make something traditionally ‘NZ’, I think this is what most people come up with. Yes, there is still a debate between whether it’s origins lie in NZ or in Aussie, but hey, maybe we can share….. this one has kiwifruit to add to the kiwi-ness however.
This pavlova was made in France. In fact, the last 3 times I made pavlova, it was in France…. I think it is safe to say it was very much enjoyed. It’s a Christmas favourite, due to the colours and the fact that it is much more summery than a Christmas pudding. My lovely French host sister described it as ‘tres beau’ and ‘like eating a cloud’! We made it again the next week.
It’s very easy too, and is a good way to use up egg whites! It is supposed to have corn flour in it to help with the texture but alas there was none; it still worked out great though!
4 egg whites, at room temperature
1 cup castor sugar
300ml whipping cream
Fresh fruit, such as kiwifruit and strawberries, chopped
Line a baking tray with greaseproof paper and preheat the oven to 180 degrees Celsius.
In a clean bowl, begin to whip the egg whites until bubbly. From then, add the sugar a tablespoon at a time and continue beating on high until stiff peaks are formed. Spread onto the tray into the desired shape.
TURN DOWN THE OVEN to 100 degrees Celsius and put in the pavlova. Bake for 45 minutes to an hour, until the crust is hard, but be careful not to brown it! Remove from the oven and cool completely.
To finish off, whip the cream until stiff peaks form and spread over the pavlova. Arrange the fruit on top. Done!
I would be careful not to put the cream on top more than a few hours before serving to make sure that the cream does not seep and ruin the nice crust on the outside. The dessert does keep well however, for a good few days in the fridge. This pavlova was made the day before and decorated on the day, and was delicious.