Ingredients:
110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,
Grease a non stick frying pan with vegetable oil and once it is very hot add some batter. You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan. Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook. Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up.
Alfresco dining the BLW way!
Showing posts with label flour. Show all posts
Showing posts with label flour. Show all posts
Tuesday, 16 November 2010
Wednesday, 3 November 2010
Fruity Fingers
These taste absolutely blinding and happily contain no refined sugar so they are a very healthy treat for little bears! Refined sugar is bad because it sends our blood sugar levels sky high in an instant (unlike naturally occurring sugars like those found in honey and fruit juice) whilst containing no vitamins, minerals or nutrients. Freshly squeezed orange juice is best as it won't have any refined sugar added to it - you can squeeze it out the orange yourself and know exactly what's in there!
Prunes are dried plums (which makes them sound much nicer!) and contain high levels of vitamin A (good for eyes, skin, hair and growth), B and C as well as fibre, magnesium, calcium, potassium, protein and carboyhdrate.
Makes about 20 fingers depending on size you cut them into.
Ingredients: 120g/4oz butter, Juice of 4 Oranges, 2 Free Range Eggs, beaten, 250g/8oz grated apple or carrot, 2 Bananas, mashed, 180g/6oz Self Raising Flour, 120g/4oz Dried Prunes (with no stones) chopped into slivers.
Method: Preheat oven to 200'C/ 400'F/ Gas Mark 6. Place butter, orange juice, eggs and flour in a mixing bowl and blend together using an electric whisk. Fold in apple/carrot, bananas and prunes. Add a little flour if need be until spoon stands upright in mixture. Turn into a square cake or brownie tin and level. Bake until golden, about 25-35 minutes. A skewer will come out clean when ready. Cool slightly before scoring into fingers. Allow to cool completely then divide into fingers using a sharp knife.
Prunes are dried plums (which makes them sound much nicer!) and contain high levels of vitamin A (good for eyes, skin, hair and growth), B and C as well as fibre, magnesium, calcium, potassium, protein and carboyhdrate.
Makes about 20 fingers depending on size you cut them into.
Ingredients: 120g/4oz butter, Juice of 4 Oranges, 2 Free Range Eggs, beaten, 250g/8oz grated apple or carrot, 2 Bananas, mashed, 180g/6oz Self Raising Flour, 120g/4oz Dried Prunes (with no stones) chopped into slivers.
Method: Preheat oven to 200'C/ 400'F/ Gas Mark 6. Place butter, orange juice, eggs and flour in a mixing bowl and blend together using an electric whisk. Fold in apple/carrot, bananas and prunes. Add a little flour if need be until spoon stands upright in mixture. Turn into a square cake or brownie tin and level. Bake until golden, about 25-35 minutes. A skewer will come out clean when ready. Cool slightly before scoring into fingers. Allow to cool completely then divide into fingers using a sharp knife.
Pancake Lasagne
Makes enough for 3 adult portions and 2 baby ones
Ingredients:
For the pancake batter: 110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,
Cheese Sauce: 25g Unsalted Butter, 25g Plain Flour, 200ml Whole Milk, 50g Grated Cheese.
1 Carrot (75g), 75g Chard, 100g Cabbage, 100g Cauliflower, 100g Passata, Grated Cheese to top, Bunch of Fresh Basil, Vegetable oil for frying.
First mix together ingredients for pancake batter and leave to cool in fridge.
Chop carrot into thin sticks and cauliflower into trees and stir fry for a few minutes. Shred cabbage and chard and add to pan cooking for a few more minutes until just cooked.
Grease a non stick frying pan with vegetable oil and once it is very hot add some batter. You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan. Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook. Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up. Set pancakes aside whilst you make cheese sauce.
Place butter in a saucepan over a high heat, add flour and mix together to form a paste. Slowly add milk stirring continuously and then add cheese. Keep stirring until a thick sauce is formed and remove from heat.
Add stir fried vegetables to cheese sauce.
Put two pancakes (depending how many you have got from your batter) in bottom of lasagne or casserole dish, add a layer of cheesy vegetables, then a layer of pancakes, then some passata and torn basil leaves. Repeat the process finishing with a sprinkling of basil and cheese on the top layer of passata.
Ingredients:
For the pancake batter: 110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,
Cheese Sauce: 25g Unsalted Butter, 25g Plain Flour, 200ml Whole Milk, 50g Grated Cheese.
1 Carrot (75g), 75g Chard, 100g Cabbage, 100g Cauliflower, 100g Passata, Grated Cheese to top, Bunch of Fresh Basil, Vegetable oil for frying.
First mix together ingredients for pancake batter and leave to cool in fridge.
Chop carrot into thin sticks and cauliflower into trees and stir fry for a few minutes. Shred cabbage and chard and add to pan cooking for a few more minutes until just cooked.
Grease a non stick frying pan with vegetable oil and once it is very hot add some batter. You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan. Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook. Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up. Set pancakes aside whilst you make cheese sauce.
Place butter in a saucepan over a high heat, add flour and mix together to form a paste. Slowly add milk stirring continuously and then add cheese. Keep stirring until a thick sauce is formed and remove from heat.
Add stir fried vegetables to cheese sauce.
Put two pancakes (depending how many you have got from your batter) in bottom of lasagne or casserole dish, add a layer of cheesy vegetables, then a layer of pancakes, then some passata and torn basil leaves. Repeat the process finishing with a sprinkling of basil and cheese on the top layer of passata.
Tuesday, 2 November 2010
Cheese & Carrot Pretzels
Ingredients: 250g/9oz plain flour, 25g grated cheese, 1 grated carrot, 25g/1oz butter, diced, 2 teaspoons of baking powder, 100ml/3 fluid oz whole milk.
Preheat oven to 200'C/400'F/ Gas Mark 6 .
Mix flour, cheese, carrot, butter and baking powder in a bowl with your fingers until well combined. Add milk gradually mixing with a metal spoon until a dough forms.
Turn out onto a floured surface. Knead for a few minutes.
Roll dough out to form a rough rectangle about 25cm x 18cm (10" x 7"). Cut dough into 12 - 14 strips about half an inch wide and roll between your palms. Tie into a pretzel shape. Place on a baking sheet and cook for 10 - 12 minutes until a crusty layer forms on outside.
These keep well in an airtight container but are very moreish so probably won't last that long! Ethan loves them and the funny shapes fascinate him. You could substitute grated carrot for grated parsnip, courgette, apple or bung in some poppy or sesame seeds. Enjoy!
Preheat oven to 200'C/400'F/ Gas Mark 6 .
Mix flour, cheese, carrot, butter and baking powder in a bowl with your fingers until well combined. Add milk gradually mixing with a metal spoon until a dough forms.
Turn out onto a floured surface. Knead for a few minutes.
Roll dough out to form a rough rectangle about 25cm x 18cm (10" x 7"). Cut dough into 12 - 14 strips about half an inch wide and roll between your palms. Tie into a pretzel shape. Place on a baking sheet and cook for 10 - 12 minutes until a crusty layer forms on outside.
These keep well in an airtight container but are very moreish so probably won't last that long! Ethan loves them and the funny shapes fascinate him. You could substitute grated carrot for grated parsnip, courgette, apple or bung in some poppy or sesame seeds. Enjoy!
Monday, 1 November 2010
Homemade Breadsticks
Flour is a great source of calcium and iron. It is also a source of B vitamins, protein and carbs.
200g Strong White Bread Flour
1 tsp fast action yeast
half a tsp sugar
half a tsp salt
150ml warm water
Measure flour into mixing bowl, add remaining ingredients and mix until dough is soft, smooth and comes away from sides of bowl. Turn dough on floured worktop and knead for about 2 minutes, adding more flour if need be. Return to bowl. Cover bowl with a damp tea towel, plate or clingfilm/gladwrap and leave at room temperature until doubled in size (around an hour). Turn dough onto floured surface, knead for about 2 minutes and divide into approximately 30 small plum sized pieces. Roll each one into a long thin stick using the palms of your hand. Cut into smaller sticks if you like. Place sticks on a baking sheet (silicone or greased or floured) and leave in a warm place for 20 minutes. Bake in the oven at 200'C/400'F/Gas Mark 6 for 15-20 minutes until they start to brown. I think a small child could probably make their breadsticks look more professional than mine but they taste pretty yummy and I like the fact they are all odd shapes and sizes. If you store these in an airtight container (once cooled) they will keep for a week.
200g Strong White Bread Flour
1 tsp fast action yeast
half a tsp sugar
half a tsp salt
150ml warm water
Measure flour into mixing bowl, add remaining ingredients and mix until dough is soft, smooth and comes away from sides of bowl. Turn dough on floured worktop and knead for about 2 minutes, adding more flour if need be. Return to bowl. Cover bowl with a damp tea towel, plate or clingfilm/gladwrap and leave at room temperature until doubled in size (around an hour). Turn dough onto floured surface, knead for about 2 minutes and divide into approximately 30 small plum sized pieces. Roll each one into a long thin stick using the palms of your hand. Cut into smaller sticks if you like. Place sticks on a baking sheet (silicone or greased or floured) and leave in a warm place for 20 minutes. Bake in the oven at 200'C/400'F/Gas Mark 6 for 15-20 minutes until they start to brown. I think a small child could probably make their breadsticks look more professional than mine but they taste pretty yummy and I like the fact they are all odd shapes and sizes. If you store these in an airtight container (once cooled) they will keep for a week.
These are more chewy than your average breadstick so you might want to break off a bit at a time to give baby to avoid them ending up with a big ball of dough in their mouth that they have to spit out! Ethan loved them :)
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