These Marmalade and Sour Cream Loaf Cakes with Poppy Seeds are brilliant to make for the bake sale table at school fetes, which is what I first made them for. The addition of sour cream makes them incredibly tender and light. … Continue reading
Once I accept that the cold weather is here to stay I can then begin to appreciate the beauty of autumn. The golden colours and swirling leaves against the green of the grass or the red brick houses are breathtaking. I … Continue reading
I don’t know about you but I can’t get used to these early evenings especially after the gorgeous summer we’ve had. As much as I love cold weather cooking I am finding myself drawn to sunny colours and citrus flavours … Continue reading
Roasting broccoli is a revelation – it intensifies the sweetness and gives it a little more earthiness. It is really delicious and my new favourite way to cook this superfood! From what I can make out, Ina Garten (The Barefoot Contessa) … Continue reading
A couple of times a year a four of us meet up at one of London’s food markets to browse the stalls, refreshments in hand, to decide on a menu for that evening, depending on what is available. Bread cubes, … Continue reading
Steaming fillets of delicate white fish in a paper parcel is such a quick and easy way to cook them and this recipe for Steamed Sea Bream al Cartoccio is no exception. The most difficult thing was making sure that the top of the parcel was well sealed! I got distracted after I had made the parcel (my friend had arrived and the first glass of wine had been poured…) and forgot to take a photo but you can see what the sealed parcel should look like here. We had this with the Roasted Fennel and Cannellini Bean Puree which I posted yesterday and a green salad with a sharp mustardy dressing (salt, pepper, 1 tsp Dijon mustard, 1 tsp cider vinegar and 3 tsp EVOO)
A local Italian restaurant serves a seafood linguine al cartoccio and it is very easy to do as long as you undercook the pasta before it is parcelled.
As far as flavours go, you could use tarragon instead of rosemary and a little sprinkle of crushed toasted coriander seeds would also be lovely. A little infused saffron would be delicious with rosemary and a mix of seafood. You could use other types of fish and seafood too but you may need more liquid and a little longer cooking time if the fish is thick. If you are making these for more than two people or for a dinner party (and this is a fantastic template for a dinner party recipe as you can prepare the parcels beforehand and then cook them 10 minutes before you want to eat) then, parcel up the fish individually.
Steamed Sea Bream “al Cartoccio”
- 2 fillets of sea bream or other white fish
- 3 or 4 cloves of Garlic Confit or roasted garlic – don’t use raw garlic as the flavour will be overpowering.
- 1 tsp of the garlic flavoured oil if you are using garlic confit – optional
- A few sprigs of rosemary
- 1 tsp butter
- 3 Tbsp dry white wine
- Lemon wedges to serve
You will also need 60cm pieces of foil and parchment paper to make the parcel
- Pre-heat oven to 220C/425F. Put a roasting tray or sheet in to pre heat as well.
- Make the cartoccio by placing the foil on the worktop, shiny side down. Lay the parchment paper on top and turn over the edges to seal the two together.
- Lay the fish fillets in the middle of the paper.
- Season fillets with salt and pepper, scatter over the rosemary needles and garlic. Drizzle the garlic flavoured oil over the fish and top with the butter.
- Bring the short ends of the paper together over the top of the fillets and roll/fold up as tightly as you can manage so that steam cannot escape. There shouldn’t be too much space inside the parcel so make it as small as you can without crushing the fillets.
- Then, fold up one of the sides, again, as tightly as you can. Press down on the foil to help seal it.
- Tip up the open parcel slightly and pour in the wine. Seal this side tightly as well. You should have a small domed parcel that is a little larger than the fish inside.
- Place the parcel on the pre-heated tin and cook for 10 minutes. Let it sit for a couple of minutes before opening the parcel.
- The wine, oil and butter will have combined to make a small amount of delicious sauce that should be spooned over the fish when you serve it.
- Serve with lemon wedges.
Delicious with Roasted Fennel and Cannellini Bean Puree and a green salad with a sharp dressing.
I have been wanting to make this Roast Fennel and Cannellini Bean Puree for some time now and last night, which was as cold and gusty as an angry witch’s furious gasps, seemed the perfect time to make it. Moreso … Continue reading
These Couscous Stuffed Red Peppers are a lovely side to make for a roast or as light lunch with a salad as the recipe can be pre-prepared until the final blast in the oven while the roast is resting. The smoked paprika gives the couscous a very savoury flavour so do try and get some if you can. Amazon has some here. I made these to go with the Braised Stuffed Rolled Shoulder of Springbok or Venison the other day, in Cape Town.
Couscous Stuffed Red Peppers
- 4 large, sturdy red bell peppers
- 1/2 cup couscous (I used a chilli and coriander flavoured one because it was there but you could use a plain one and add chilli flakes and more herbs if you wish)
- 1/2 chicken/veg stock cube dissolved in 1 cup of hot water or use 1 cup of homemade stock if you have it.
- 1 large onion diced
- 2 cloves of garlic, finely chopped
- 1/2 tsp of smoked paprika
- 1 can of chickpeas drained and rinsed
- A handful of cherry tomatoes, halved
- 100g of feta cheese, cubed
- 2 Tbsp chopped parsley
- Preheat the oven to 180C/350F.
- Slice the peppers in half vertically (or just take the tops off if you would prefer to serve one whole pepper per person) and remove the seeds and white membrane. Lay snugly in a roasting tin (you may want to smear the tin with some oil first but I didn’t and they did not stick) and pop in the oven for 15 – 25 minutes or until softened. The time will depend on how fresh and thick the peppers are. They will go back in to finish off cooking, once stuffed so don’t leave them in there so long that they become totally floppy. Remove them from the oven and set aside while you carry on with the stuffing.
- While the peppers are in the oven, place the couscous in a heat resistant bowl (I use a pyrex measuring jug) pour over the hot stock, stir and cover with a plate or piece of cling film. Let that stand and absorb the liquid.
- Meanwhile, prepare the onion and garlic then gently sauté the onions until golden, giving them a little sprinkle (a pinch really) of salt to help them release their moisture and caramelise more quickly. Stir in the garlic and the chickpeas for a minute or two then add the smoked paprika and stir to mix well. Tip in the couscous and stir again. Take the pan off the heat and stir in the cherry tomatoes, the parsley and the feta cheese. Taste to check for salt. Remember that the feta and the stock cube are salty so you shouldn’t need any more.
- Stuff the peppers with as much of the couscous mixture as you can (using the same tin that you cooked them in) but don’t compact the mix – heaping it works much better. Any left over stuffing can be used for lunch the next day. These can now be set aside covered, until you are ready to cook them or you can carry on and cook them in the oven for a further 15 minutes.
To say that I am having a wonderful time in Cape Town would be an understatement! The glorious scenery and the fabulous weather aside, the food culture is fantastic. There are so many artisanal producers, independent shops and eclectic cafes, bistros and restaurants, all as a matter of course, that it is somewhat of a gastronomic wonderland.
Brain child of award winning chef Luke Dale-Roberts of The Test Kitchen downstairs, the aim to to offer tasting plates of Asian influenced food which make the most of what is on offer in the market. The food is sensational – beautifully presented and intensely flavoured. The smoked beef fillet with black pepper and truffle “café au lait” sauce was sublime. The mushrooms served on brioche with sherry vinaigrette, grated lemon, parmesan and porcini dust were gorgeous as were the calamari in a curry flavoured batter, the oysters with a ponzu jelly, the duck spring rolls…gorgeous cocktails, friendly and helpful service and wonderful company.
And the butchers here are quite something as well. Take a look at The Butcher Man. They have an eat-in/take away grill bar, a biltong bar, a deli, pre packed and gourmet meat as well as a glassed in butchery section at the back where you can see the two professional butchers originally from Yorkshire at work. Visiting this butchery inspired me to cook springbok shanks but on the day I wanted to cook them, they were not in available. So after ringing round, we ended up with a shoulder of Springbok from Frankie Fenners Meat Merchants who have just moved to new premises and what premises they are. Painted black, with another glassed in butchery area, serving coffee and with an alcohol licence, sourcing and selling ethically produced meat and charcuterie…it was quite simply stunning. Having spoken to Andy on the phone they had prepared the shoulder by boning and rolling and had it waiting for us to collect.
When cooking with game a little sweetness is desirable and Andy advised that I add some apricots to the stuffing and braise the meat for a couple of hours. I am not a fan of fruit with meat but I did as he suggested and and found it delicous.
I do something similar with lamb shoulder which I simply roast. As game does not have the fat that lamb has, braising it slowly is the way to go.
It is easy to make especially if the meat has been prepared for you. All you have to do is make the paste, smear it on the meat, cover with the stuffing ingredients, roll up, secure, cover and braise, adding more water after an hour if it has evaporated.
- 1kg of rolled shoulder of springbok or venison
- 2 cloves of garlic
- 1 Tbsp chopped rosemary
- 6 anchovy fillets
- 2 Tbsp olive oil
- 1/3 cup bulgar wheat or couscous
- 1/4 cup chopped dried apricots
- 1/4 cup chopped black olives
- 1/4 cup halved cherry tomatoes
- 4-5 sprigs of rosemary
- half a dozen cloves of unpeeled garlic
- 400ml of hot water with half a stock cube dissolved in it
- 1/3 bottle of red wine
- 2 – 3 Tbsp blueberry or redcurrant jelly
- 1/4 – 1/3 more red wine
- Pre-heat the oven to 160C.
- Open out the rolled (butterflied) shoulder of game. Check carefully for shot and and trim away any bruising and connective tissue that the butcher may have left behind.
- Whizz together the garlic, rosemary, anchovies and oil so that you have a creamy paste. Using a rubber spatula, smear the paste over the inside of the shoulder.
- Sprinkle over the (raw) bulgar wheat or couscous
- Cover this with the chopped apricots, olives and tomatoes.
- Lay as many pieces of string as you think you will need in your oven dish – we used 6 or 7 – then roll up the meat, lay on top of the string and secure. Tuck in any fallen bits of stuffing back into the roll where ever you can. You might find that you need to secure the roll with more string.
- Tuck the sprigs of rosemary under the meat and scatter round the unpeeled cloves of garlic. Drizzle the top of the meat with a small amount of olive oil and season with pepper. Do not add any salt as there is plenty in the anchovies and the stock. Pour round the stock and the red wine. Cover tightly and cook in the oven for 2 hours. Check after an hour and replenish liquid with hot water from the kettle if much has evaporated.
- After 2 hours, remove the meat to a board and cover loosely with foil. Leave to rest for 20/30 mins. If you making any roasted vegetables, this is the time to turn up the heat and put them into the oven. I oven roasted some lightly oiled asparagus for 15 minutes and finished off the Couscous Stuffed Red Peppers while the meat was resting.
- You should have a small amount of unctuous, deeply savoury jus in the roasting dish. Pick out the rosemary and pour in the additional wine. Place on the hob and bring to a boil, stirring all the while. Reduce for at least 5 minutes to burn off the alcohol. Stir in the jelly, tasting as you do so to balance the flavour.
- Cut off the string and carve the shoulder into 1 cm-ish slices.
- Serve with the delicious slightly sweet and savoury jus, making sure that everyone gets some of the garlic as well.
I am in Cape Town, staying with my friends A and R who really make the most of this beautiful city they call home. They live in a gorgeous Victorian villa in Sea Point, perched high on the slopes of Signal Hill with a panoramic view of the suburb below and the Atlantic Ocean.
As you may imagine, the sunsets have been simply stunning.
The people I have met on this visit have been so friendly and so sociable and seem to pack so much into their days. The magnificent landscape probably has a lot to do with this as well as not having to waste hours commuting on a packed train to and from work. The days and evenings have been spent meeting up with or hosting friends in that warm, hospitable Capetonian manner, enjoying the gorgeous wines and eating beautiful food. There is an incredible food scene here about which I will post more another time.
We spent last weekend at their stunning holiday home in Greyton where R cooked up a storm.
Saturday was spent walking their adorable dogs, wandering around the Saturday market in Greyton, lunching at Searle’s and then back to the house for a marathon cooking session.
A stunning cake was baked and iced.
Bread was baked (recipe below), fillet was stuffed and trussed and salads were made. For dinner that night, a group of us feasted on the braaied (barbecued) fillet and boerewors, potato wedges, salad with flowers from the garden, palm hearts dressed with white balsamic and parmesan cheese, tomato and mint couscous, the bread and finished off with a slice of that cake.
This bread needs a little elbow grease but is completely worth it.
Enriched Milk and Butter Loaf topped with Floppy Onions and Cheese
- 500g bread flour
- 10g instant yeast (10ml)
- 10g salt
- 350ml tepid milk
- 50g softened butter
- 1/2 a large white onion sliced in half moons and one clove of chopped garlic, fried in a little olive oil until translucent but not caramelised
- 100 g grated cheddar cheese
- Place the flour yeast and salt in a bowl and slowly pour in the tepid milk, 100 ml at a time. The milk must not be too hot as it can kill off the yeast. (24-28 degrees)
- Stir with your fingers until it comes together. You may not need all the milk so don’t pour it all in.
- Turn out onto a lightly floured surface and start to knead, incorporating the butter, one spoonful at a time. Or, if your butter isn’t quite soft enough, cube it and add it in a few cubes at a time. Knead until the dough is elastic, smooth and glossy – this may take up to 20 minutes. It is quite a wet dough so it does take some time to come together. The dough should be fairly firm and not sticky to touch.
- Oil a bowl and place dough in it turning it around in the oil and cover with tea towel or cling film ad leave it to rise until doubled. Knock back (deflate) and then weigh dough. Slice off approximately 100g lumps of dough and roll and shape each one by placing on your worktop (you should not need any flour) Cup your hand over it and start work in a circular motion, tucking with with your thumb and fingers – the finished ball will have a smooth top with the crease underneath.
- Place in a round tin – we used a non-stick one, cover and leave to rise again for about an hour. It should double in size, filling in any gaps.
- Bake in a oven preheated to 230 C /450 F for 1/2 an hour. Scatter over the floppy onions and then the grated cheese and place back in the oven for another 15 minutes or so. Cool on a rack for about 5 mins and then turn it out of the tin.
- The bread is ready when it is golden brown and sounds hollow when you rap the base with your knuckles.
I see from my notes that I have been making this Smoked Mackerel Gratin for nearly 10 years now. I first made it because I wanted to introduce more of those Omega-3 fatty acids into our diet and it was such a hit with J who would have been 6 years old at that time, that I have been making it regularly ever since. Smoked fish and cream is a food marriage made in heaven. With the addition of potatoes, mustard and herbs this dish becomes a quick, intensely savoury, mid-week meal which only needs a sharply dressed green salad, cutting through the richness, to round it off.
It is an inexpensive dish to boot and very easy to make;
You could add a scattering of halved cherry tomatoes before covering it with cheese and you could also add a layer of fresh spinach leaves (which you have run under a tap to make wet) under the fish in which case you should increase the milk by about a 1/4 cup.
The smoked mackerel is quite salty as is the cheese so you shouldn’t need any additional salt.
Smoked Mackerel Gratin – serves 4
Inspired by Nigel Slater
- 4 smoked mackerel fillets
- 8 small potatoes halved
- 2 cloves garlic
- 2 Tbsp crème fraîche
- 1 heaped tsp grain mustard
- 1/2 cup milk
- 1 tsp chopped tarragon
- 1 Tbsp chopped parsley
- 50g grated cheddar cheese
- A little butter or oil to grease the oven proof dish.
- Preheat the oven to 200C/390F and lightly grease the oven proof dish.
- Place potatoes and garlic in a saucepan and cover with cold water. Bring to a boil then simmer for 10 minutes. The potatoes should give way to a knife but not be falling apart. Drain and remove the garlic.
- Peel off the skin and flake the mackerel into the dish, carefully pulling out any bones which have been left behind. Leave the fish in quite large chunks if you can.
- Whisk the creme fraiche then stir in the mustard and whisk again. Mash in the soft garlic and slowly whisk in the milk and stir in the herbs.
- Cover the fish with the hot potatoes, then pour over the crème fraîche mixture and top with the grated cheese and a grinding of pepper.
- Bake in the oven for about 25 minutes
Serve with a mustardy dressed green salad and some crusty bread to soak up the delicious juices.
So when he organised an intimate drinks party round his to celebrate his birthday earlier this week, I knew what I was going to make for him – Chocolate and Beetroot Cupcakes… He cooks the most delicious food, always beautifully presented and outdid himself with the gorgeous canapés that kept on coming that night. We rounded off the evening with a cupcake each and I was so pleased that they were just what he had been craving for the better part of this year!
The beetroot keeps the cake moist and gives it a lovely deep red colour. I made another batch of these today and took then as a reward for my friends who were cold water swimming at Tooting Bec Lido this morning and managed to convert someone’s husband who apparently can’t even look at beetroot. Admittedly he had no idea what he was eating until it was too late – he looked absolutely horrified at the thought of having eaten beetroot but then decided that it wasn’t so bad after all. You really cannot taste the beetroot.
Chocolate and Beetroot Cupcakes – makes 12
- 120g flour
- 60g cacao powder sifted
- 170g golden caster sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 170g cooked beetroot (not pickled!)
- 2 large eggs at room temperature
- 140ml vegetable oil
- 1 tsp vanilla bean paste/extract
Cream Cheese Frosting:
- 200g cold cream cheese
- 100g soft butter
- 1tsp vanilla extract
- 100g caster sugar
- Preheat the oven to 160C/325F and line 12 muffin tin with paper liners.
- Place a large mixing bowl directly on the scales and set the scales to zero. One spoonful at a time, measure out the cacao powder into a sieve and sift it straight into the mixing bowl. Keep an eye the weight – 60g is usually about 4 tablespoonfuls. Then re-set the scales to zero and add the flour and then do the same for the sugar. Measure in the baking powder and salt then give everything a really good whisk to mix it well an also aerate it.
- Place the beetroot in a food processor and blitz for 30 seconds or so. Scrape down the sides and add in the eggs and vanilla paste/extract and blitz again for 30 seconds. Scrape down the sides again and with the motor running, pour in the oil and process for about one minute.
- Scrape out the beet mix onto the top of the dry ingredients and stir with a spatula until it is just blended – do not overwork the batter.
- Evenly spoon the batter between the 12 paper cases.
- Bake for 20 minutes, turning the tray around half way through if you oven has hot spots like mine does. To check that it is done, poke a toothpick or wooden skewer into the centre of one of the middle cakes – it should not have any batter clinging to it. If it does, pop it back in for another 5 minutes and check again.
- FROSTING : Beat the butter and sugar together with an electric mixer until light and fluffy – probably 5 minutes or so. Add the vanilla and beat again. Finally add the cream cheese an beat until just combined. Do not over-beat the cream cheese as this will make the frosting runny.
- Spoon into a piping bag and frost the cakes or just smear it on with a spoon and knife.
Made these lovely Breakfast Bars yesterday inspired by a twitter link from Nigella Lawson. Other than the condensed milk, the ingredients are super healthy and these bars taste much nicer that the cereal ones that you can buy. I had lots of seeds left over from making the Seeded Spelt Crackers which were perfect for this recipe.
Feel free to use the recipe as a template. You could use varied types of nuts and dried fruits, chocolate chips (not so healthy then) and even add cinnamon or drizzle the top with chocolate. These Breakfast Bars come together in minutes and bake for an hour – who could ask for more?!
Adapted from Nigella Lawson’s Breakfast Bars Makes 16 bars
- 1 x 397 g can caramel condensed milk (or use plain)
- 250 g rolled oats (not instant)
- 75 g shredded coconut
- 100 g dried berry mix – mine had raisins, cranberries and cherries
- 125 g mixed seeds (pumpkin, sunflower, linseed, sesame)
- 100 g flaked almonds
- Preheat the oven to 130°C/250ºF and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use one of those disposable foil trays if you have one lurking around from the summer which is what I did.
- Measure out all the dry ingredients into a large bowl and mix well to distribute evenly.
- Heat the caramel condensed milk in a large pan and when it is warm, give it a good stir and take if off the heat.
- Stir in the dry ingredients and give it a good mix.
- Scrape it out into the prepared pan and pat it out as evenly as you can.
- Bake for one hour, checking after 50 minutes.
- Let cool for 15 minutes then, using a long knife, slice into four long bars, then give it a quarter turn and slice into four again.
- Store in an air tight tin.
I’ve been making pancakes at the weekends for as long as J can remember. He loves them; his friends love them; my friends love them. I’ve made them with spelt flour, buckwheat flour, self raising flour, wholewheat flour; I’ve added coconut flakes to the mix and made all sorts of quick fruit compotes to go with them; I’ve cooked them in coconut oil. But in the end, I always return to these ones – they really are the nicest. Simple, straightforward with ingredients that I usually always have on hand.
The acid in the sour cream is what makes these so delicious – it produces tender pancakes that are light and moist. If you don’t have any sour cream, you can use buttermilk and if you don’t have buttermilk just add a spoonful of vinegar or lemon juice to milk and leave it to thicken for 15 minutes or so.
The addition of a little baking soda is really important here - when baking soda meets with an acid (like sour cream, buttermilk, vinegar, etc) there is a chemical reaction which results in the production of carbon dioxide, water, and a salt. This reaction happens at room temperature before exposure to any heat and is what makes the pancake batter fluffy while still sitting in the bowl. Joy the Baker has a really good explanation of baking powder vs baking soda here.
I tend to buy punnets of blueberries in the height of summer and stash them in the freezer. I just pop them onto the pancakes frozen. By the time the pancakes have been flipped, the blueberries have not only thawed but have heated through completely.
Because I make them so regularly, I bought a really wide 32 cm non-stick pan which I also use to make cocktail sized blinis for parties. The larger surface facilitates making a lot of pancakes in a shorter space of time.
Left over pancakes are eaten standing at the fridge, when J comes home from school at the same time as asking when dinner will be ready…for the more civilised among you, these re-heat really well in a low oven or in the microwave.
Sour Cream and Cinnamon Pancakes with Blueberries
Adapted from Martha Stewart’s Best Buttermilk Pancakes Recipe
Makes about 18 x 4 inch pancakes – enough for 3 – 4 servings or double up the recipe for larger portions or more people.
- 1 cup/125 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 Tbsp caster sugar
- 150 ml sour cream (or buttermilk or mix one teaspoon of vinegar into 150ml of milk and let it sit for 15 minutes until it thickens)
- 150 ml milk
- 1 large egg
- 2 Tbsp/30g melted butter in a medium sized bowl and cooled slightly
- Punnet of blueberries
- Butter for the pan
- Maple syrup to serve
- Measure out and place the first 6 ingredients (which are the dry ones) in a mixing bowl and give it a good whisking to evenly distribute the ingredients and aerate the mixture.
- Crack the egg into the melted butter and whisk until it is a uniform creamy mass – I find that this helps the butter to be more evenly distributed.
- Loosen the sour cream by pouring in a little milk into it and whisking until smooth. Then pour this into the egg mix and whisk until there are no lumps left, finally add the rest of the milk and whisk thoroughly once more.
- Make a well in the dry ingredients and pour in the egg mixture. Using a circular stirring motion, gently stir to draw in the dry ingredients to the middle, being careful not to over mix – a few floury patches are fine. It should be quite thick and a bit lumpy.
- SET ASIDE for 1/2 an hour at room temperature or overnight in the fridge.
- Once the batter has rested the surface will be covered in holes and bubbles – this is just how it should be. Don’t, whatever you do, stir the batter at this stage. You just want to scoop out tablespoonfuls, straight into the frying pan.
- Pre-heat the oven to 75 C – or very low. Get an oven proof dish out and a piece of foil to cover it with.
- Put the widest non-stick fry pan you have, on a medium low heat. If it is too high, the outside burns before the insides are cooked…Once the pan is hot, brush with a little butter (I stick a piece on the end of a table knife and swipe it around the pan, cringing whenever the metal touches the non-stick base).
- Using a tablespoon, scoop out and place the batter on the pan – I can get 4 to 5 pancakes going in mine but it is a rather large pan. They batter spreads so just try spacing 3 out to start with.
- Once the batter is in the pan, plop 3 or 4 blueberries on the top of each pancake. They will need to cook for 3 minutes or so. Keep checking and also keep an eye on the heat which you may have to keep adjusting.
- When the tops of the pancakes have lots of holes in them, it is time to flip them over. If a blueberry escapes, just push it back under. This side will not take as long to cook so keep an eye on them. When they are done, remove them to the ovenproof platter, loosely cover with foil and pop them in the oven. Carry on with the next round, lightly buttering the pan when you need to and keeping an eye on the heat.
- Serve with proper Canadian maple syrup.
Bananas. Don’t add the blueberries. After all the pancakes are done, wipe the pan clean with paper towels and melt a little butter in it. Then slice up a couple of bananas straight into the pan and let them caramelise, flipping over once. Serve on top of the pancakes with maple syrup.
This recipe for Sweet Red Peppers with Feta and Pesto, comes by way of my dear friend C who has a largely vegetarian diet and like everything that she makes, is really full of flavour and utterly delicious. The peppers … Continue reading