Another small S and me Sunday morning cooking adventure - thought it was about time he tried pancakes again (he dissed them pretty hard the last time, but aren't all kids supposed to like pancakes? Thought berries should sweeten the deal; these ones seemed to have a good lot of berries in them.
200 g self-raising flour (c. 190g / 7.5 oz plain flour + 2.5 tsp baking powder)
1 tsp baking powder
pinch salt
1 egg
300 ml milk (used oat)
knob butter
75 g / 2.5 oz berries (used frozen mixture) (plus extra for eating)
sunflower oil or a little butter for cooking
golden or maple syrup for eating
Mix together flour, baking powder and a pinch of salt in a large bowl. In a separate bowl, beat the egg with the milk, then make a well in the middle of the dry ingredients and whisk in the milk mixture gradually to make a thick smooth batter. Beat in a knob of melted butter, and gently stir in the berries.
Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.
Serve with golden or maple syrup and more berries.
Just realized I used 2X as much berries in the pancakes as the recipe - that'll be why they were so berry-y... Which was delicious, although perhaps a little excessive. Should try again with the right amount of berries... coincidentally it's pancake day tomorrow...
Showing posts with label berry. Show all posts
Showing posts with label berry. Show all posts
Monday, February 24, 2020
Monday, August 31, 2015
Blackberry, oat and yoghurt muffins
S made grand plans to go on a foraging mission on Saturday. We biked through Nokken and around the Amagerfælled, with our eyes out for tempting stands of sanddorn (aka sea buckthorn aka havtorn ahhhh living in three languages is a little crazy sometimes, I just hope I get so I can really use the other two for stuff other than berries before too long!) or blackberries (aka brambles aka brombær aka brombeere)... We were also looking out for mushrooms but not so much luck this time - although we did find our first Danish edibles (oysters and chanterelles) a couple of weeks ago in the Danish Switzerland. We gathered some sanddorn near Nokken - more on that here. We hit up a couple of blackberry patches in the Amagerfælled (and they hit back...). We filled all our containers... then biked on to Amagerstrand for a swim and a Lidl picnic (really good gazpacho and S's fave pretzels).
Quite a few of the blackberries have gotten mixed into yoghurt, with or without muesli, and eaten just like that. I decided to freeze the remainder before they got too soggy, to keep them for future muesli (spread them on baking paper / baking tray in a single layer to freeze before putting in a bag or container so they don't stick together). But first, 5 oz got made into these muffins.
I used to make these muffins a lot. They were from a muffin recipe book my uni flatmate S had when we lived together, and I made them loads and wrote the recipes down when we moved out. This is a particular favourite - they work well with blueberries or raisins, but I reckon the blackberry-yoghurt-cinnamon-oat combination is a real winner.
(makes 12 medium sized muffins)
3 oz / 75 g oats
8 fl oz plain yoghurt
1 tsp bicarbonate of soda
7 oz / 175 g plain flour
1 1/2 tsp baking powder
1/2 tsp salt
4-5 oz / 100-125 g brown sugar
1 egg
3-4 fl oz milk
3 fl oz vegetable oil
5 oz / 125 g blackberries (or other berries, or 3 oz / 75 g raisins)
Heat oven to 200C / 170C fan / 400F. Grease and/or line a muffin tin. Mix oats, yoghurt and bicarb and let stand for a minute. Mix the remaining dry ingredients in a large bowl with a fork. Add the remaining wet ingredients to the yoghurt mixture, whisk and then tip into the dry stuff. Mix until just combined, adding berries in the final few strokes. Then dollop into prepared muffin cups. Bake for 20-25 min, until well risen and golden. Let cool ten min before moving to a cooling rack.
Quite a few of the blackberries have gotten mixed into yoghurt, with or without muesli, and eaten just like that. I decided to freeze the remainder before they got too soggy, to keep them for future muesli (spread them on baking paper / baking tray in a single layer to freeze before putting in a bag or container so they don't stick together). But first, 5 oz got made into these muffins.
I used to make these muffins a lot. They were from a muffin recipe book my uni flatmate S had when we lived together, and I made them loads and wrote the recipes down when we moved out. This is a particular favourite - they work well with blueberries or raisins, but I reckon the blackberry-yoghurt-cinnamon-oat combination is a real winner.
(makes 12 medium sized muffins)
3 oz / 75 g oats
8 fl oz plain yoghurt
1 tsp bicarbonate of soda
7 oz / 175 g plain flour
1 1/2 tsp baking powder
1/2 tsp salt
4-5 oz / 100-125 g brown sugar
1 egg
3-4 fl oz milk
3 fl oz vegetable oil
5 oz / 125 g blackberries (or other berries, or 3 oz / 75 g raisins)
Heat oven to 200C / 170C fan / 400F. Grease and/or line a muffin tin. Mix oats, yoghurt and bicarb and let stand for a minute. Mix the remaining dry ingredients in a large bowl with a fork. Add the remaining wet ingredients to the yoghurt mixture, whisk and then tip into the dry stuff. Mix until just combined, adding berries in the final few strokes. Then dollop into prepared muffin cups. Bake for 20-25 min, until well risen and golden. Let cool ten min before moving to a cooling rack.
Sunday, July 17, 2011
Soy+linseed bread / blackberry jam / summer fruit compote
Another exciting-looking bread recipe from the Guardian. And several bags of blackberries in the freezer since last fall, needing to be used.
Soy and linseed bread
50g rolled oats
50g golden linseed
275ml lukewarm soya milk
1½ tsp easy-blend yeast
325g strong white bread flour
50g wholemeal or rye flour (used wholemeal)
1½ tsp fine salt
Olive or sunflower oil
Put the rolled oats and linseed in a large mixing bowl, stir in 100ml of boiling water and leave for 30 minutes to soften. Add the warm soya milk and yeast, and mix well. Measure out the two flours and the salt, add these to the soya mixture, then stir everything together into a big, soft and sticky dough. Cover and leave for 10 minutes, then knead on a lightly oiled worktop for about 10 seconds. Cover and leave for another 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then leave covered for 30 minutes.
Brush the inside of a deep, 19cm long loaf tin or similar with oil. Roll out the dough into a rectangle about 2cm thick, roll it up tightly and squash it seam-side down into the tin. Cover with a cloth and leave somewhere warmish for about an hour and a half, until doubled in size.
Preheat the oven to 220C (190C fan-assisted)/425F/gas mark 8, slash the top and bake for about 45 minutes. Take the tin out of the oven, remove the loaf from the tin, and leave to cool on a wire rack.
Blackberry jam
3lb blackberries
75ml water
2 tbsp lemon juice
1 cinnamon stick
3lb sugar
Wash and pick over the blackberries (can freeze at this point if desired). Put the fruit in a big pan. Add the water, lemon juice and cinnamon stick and boil until the fruit is softened and reduced (~30min at a good fast bubble). Add the sugar and bring to a rolling boil. Meanwhile, put a saucer in the freezer. Wash jars in hot soapy water, rinse well and put in a low oven to dry. When you think it's nearing set point put a dribble (~1/2 tsp) of hot jam onto the cold saucer and put it back in the freezer for 10min. Take it out and push your finger through the jam puddle. If it wrinkles up the jam has reached set point. When this happens switch off the heat and let the jam stop bubbling / cool for 10 min or so. Then fill the jars. Be careful not to get hot jam on your hands. Put the lids on right away and leave to cool. When cool, wipe off the jars and label.
Notes: The cinnamon was an experiment in making more interesting flavoured jam. Will have to see if can taste it. The lemon juice is not necessary if your berries are reasonably sour, but helps with set so I put some in. It becomes a point of judgement how much lemon juice (if any) to add to achieve a good set, and I don't always get it right. Based on recipes from my AFRC Institute of Food Research preserving book from Grandma.
Summer Fruit Compote
handful of each (all frozen): raspberries, black raspberries, mulberries, blackberries. couple of handfuls blueberries, 150ml tub stewed unsweetened sour cherries. sprinking (~25g?) sugar, 1 cinnamon stick, 1 bay leaf, few drops vanilla essence...
Put all in a pan and heat until all the fruit is defrosted. Remove from the heat and allow to cool.
Or, Delia's recipe:
3 peaches
6 apricots
6 large plums
8 oz blueberries
6 oz raspberries
2 oz sugar
Slice peaches, apricots and plums and put in an oven dish with the blueberries. Add sugar. Bake uncovered for 25-30min at 180C, until tender. Remove from the oven and stir in the raspberries. Check the sweetness and add more sugar if it needs it.
The bread was good again - the crustiest one yet, and tasty but with relatively simple ingredients. S said it was his favourite for those reasons.
The jam turned out well. The blackberries held up well, and the set was pretty much perfect. Haven't decided yet whether I can taste the cinnamon or not. Made 5 and a bit jars.
Compote was good. Think it is nice to have some bigger, juicier fruit in with the berries though.
Soy and linseed bread
50g rolled oats
50g golden linseed
275ml lukewarm soya milk
1½ tsp easy-blend yeast
325g strong white bread flour
50g wholemeal or rye flour (used wholemeal)
1½ tsp fine salt
Olive or sunflower oil
Put the rolled oats and linseed in a large mixing bowl, stir in 100ml of boiling water and leave for 30 minutes to soften. Add the warm soya milk and yeast, and mix well. Measure out the two flours and the salt, add these to the soya mixture, then stir everything together into a big, soft and sticky dough. Cover and leave for 10 minutes, then knead on a lightly oiled worktop for about 10 seconds. Cover and leave for another 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then leave covered for 30 minutes.
Brush the inside of a deep, 19cm long loaf tin or similar with oil. Roll out the dough into a rectangle about 2cm thick, roll it up tightly and squash it seam-side down into the tin. Cover with a cloth and leave somewhere warmish for about an hour and a half, until doubled in size.
Preheat the oven to 220C (190C fan-assisted)/425F/gas mark 8, slash the top and bake for about 45 minutes. Take the tin out of the oven, remove the loaf from the tin, and leave to cool on a wire rack.
Blackberry jam
3lb blackberries
75ml water
2 tbsp lemon juice
1 cinnamon stick
3lb sugar
Wash and pick over the blackberries (can freeze at this point if desired). Put the fruit in a big pan. Add the water, lemon juice and cinnamon stick and boil until the fruit is softened and reduced (~30min at a good fast bubble). Add the sugar and bring to a rolling boil. Meanwhile, put a saucer in the freezer. Wash jars in hot soapy water, rinse well and put in a low oven to dry. When you think it's nearing set point put a dribble (~1/2 tsp) of hot jam onto the cold saucer and put it back in the freezer for 10min. Take it out and push your finger through the jam puddle. If it wrinkles up the jam has reached set point. When this happens switch off the heat and let the jam stop bubbling / cool for 10 min or so. Then fill the jars. Be careful not to get hot jam on your hands. Put the lids on right away and leave to cool. When cool, wipe off the jars and label.
Notes: The cinnamon was an experiment in making more interesting flavoured jam. Will have to see if can taste it. The lemon juice is not necessary if your berries are reasonably sour, but helps with set so I put some in. It becomes a point of judgement how much lemon juice (if any) to add to achieve a good set, and I don't always get it right. Based on recipes from my AFRC Institute of Food Research preserving book from Grandma.
Summer Fruit Compote
handful of each (all frozen): raspberries, black raspberries, mulberries, blackberries. couple of handfuls blueberries, 150ml tub stewed unsweetened sour cherries. sprinking (~25g?) sugar, 1 cinnamon stick, 1 bay leaf, few drops vanilla essence...
Put all in a pan and heat until all the fruit is defrosted. Remove from the heat and allow to cool.Or, Delia's recipe:
3 peaches
6 apricots
6 large plums
8 oz blueberries
6 oz raspberries
2 oz sugar
Slice peaches, apricots and plums and put in an oven dish with the blueberries. Add sugar. Bake uncovered for 25-30min at 180C, until tender. Remove from the oven and stir in the raspberries. Check the sweetness and add more sugar if it needs it.
The bread was good again - the crustiest one yet, and tasty but with relatively simple ingredients. S said it was his favourite for those reasons.
The jam turned out well. The blackberries held up well, and the set was pretty much perfect. Haven't decided yet whether I can taste the cinnamon or not. Made 5 and a bit jars.
Compote was good. Think it is nice to have some bigger, juicier fruit in with the berries though.
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