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Traditional English Pancakes
Shrove Tuesday or Pancake Tuesday is the day before Ash Wednesday, observed in many Christian countries through participating in confession and absolution, the ritual burning of the previous year’s Holy Week palms, finalizing one’s Lenten sacrifice, as well as eating pancakes and other sweets.
Pancake Day, you stock up on calories, ready for the 40 day fast.In Western Christian churches, Lent begins on Ash Wednesday (the 7th Wednesday before Easter) and ends on Holy Saturday (the day before Easter).
Eastern churches begin Lent on the Monday of the 7th week before Easter and end on the Friday nine days preceding Easter.Lent for the year 2023 starts on Wednesday, February 22nd and ends on Thursday, April 6 with evening mass on Holy Thursday.
Lent is a Christian annual period that starts on Ash Wednesday lasting for 40 days (not Including Sundays) representing the 40 days Jesus spent fasting in the wilderness.
In readiness for the 40 day fast of Lent, traditionally Pancakes are eaten.No better time for this recipe.
Traditional English Pancakes
Traditional English Pancakes with lemon and sugar are a British food classic!
Perfect for brunch, dessert and, of course, Shrove Tuesday (AKA Pancake Day!)
Makes 12 pancakes of approximately 20cm/8inch diameter.
Course: Breakfast, Brunch, Dessert, Pudding
Cuisine: British, English
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 pancakes
Calories: 124kcalEquipment
Mixing bowl
Measuring jug
Balloon whisk
Non-stick frying pan
Teaspoon
Ladle
Spatula or Fish slice
Ovenproof plate (for keeping the cooked pancakes warm in the oven while you make the rest)Ingredients
Metric – US Customary
300g (2½ cups) plain flour
¼ teaspoon salt
3 eggs
425 ml (1¾ cups) milk
Oil for frying
Lemons and caster sugar (or other toppings of your choice) – Vinegar and Sugar is a good one too.Instructions
1. Place the plain flour and salt in a mixing bowl and mix together thoroughly (to ensure the salt is evenly distributed).
2. Measure out the milk in a measuring jug and add the eggs.
3. Use a balloon whisk to mix the milk and eggs together thoroughly.
4. Pour the liquid into the flour slowly, whisking constantly to ensure the flour and liquid are well combined. You should end up with a smooth pancake batter that is roughly the consistency of double cream.
5. Put 1 teaspoon of oil in a large frying pan and place on a high heat for 1 minute.
6. Swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.
7. Pour 1 ladleful (See Note 1) of pancake batter into the frying pan and swirl so the batter coats the base of the pan, but doesn’t go up the sides.
8. Place the frying pan back over the heat and allow the pancake to cook for roughly 10 seconds.
9. Using a spatula or fish slice (See Note 2) lift up one edge of the pancake to see if it is looking nicely cooked / a light golden brown.
10. When the pancake is cooked nicely on the bottom, either toss the pancake or use the fish slice / spatula to turn the pancake over. (The pancake should come away easily from the pan when cooked, but if it doesn’t, simply use your fish slice / spatula to loosen it.)
11. Cook the pancake for about 10 seconds on the second side.
12. Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.
13. When the pancake is cooked tip it out onto a plate and place the frying pan back over the heat.
14. Pour in about ½ a teaspoon of oil and swirl.
15. Put the pan back on the heat and immediately pour in 1 ladleful of pancake batter into the frying pan and swirl.
16. Repeat the above process to make the second pancake.
17. Continue until you have used up all the pancake batter.18. Serve with lemon and sugar… or any other toppings of your choice. (See Note 3.)
Notes
1. A soup ladle is the best way to get just the right amount of batter into the frying pan each time. A soup ladle holds exactly 50ml (1¾ floz / ¼ cup) of batter, which is the perfect amount for 1 pancake.
If you don’t have a soup ladle, you will need to find something else in your kitchen that will enable you to measure out 50ml each time, or judge it by eye.2. A fish slice is the perfect tool to use to lift up the corner of each pancake to check if it’s done and also to flip the pancake if your pancake tossing skills are not too good.
3. Serve these pancakes the traditional English way, with lemon and sugar…
but Nutella, maple syrup and fresh fruit also work well!4. Suitable for freezing.
5. Traditional English pancakes and French crepes look very similar and are made in the same way with virtually the same ingredients, but English pancakes tend to be a little smaller and slightly thicker.
With the cost of eggs being so high at this time, and so many being Vegan, thought this a handy tool to keep on hand.
AMERICAN PANCAKES
These deliciously fluffy American-style pancakes are super simple to make, use only a handful of ‘normal’ ingredients and are virtually foolproof!
Perfect for brunch, dessert or whenever you need Easy Peasy American Pancakes in your life.
Makes 24 pancakes of approximately 6cm/2½inch diameter.Course: Breakfast, Brunch, Dessert, Pudding
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 24 pancakes
Calories: 59kcalEquipment
Mixing bowl
Measuring jug
Balloon whisk
Non-stick frying pan
Teaspoon
Tablespoon
Fish slice (or spatula)
Ovenproof plate (for keeping the cooked pancakes warm in the oven while you make the rest)Ingredients
Metric – US Customary
300g (2½ cups) self-raising flour
1 tablespoon caster sugar
½ teaspoon salt
2 eggs
300ml (1¼ cups) milk
Oil for frying
Maple syrup, bacon and/or berries (or other toppings of your choice)Instructions
1. Place the flour, sugar and salt in a mixing bowl and mix together thoroughly (to ensure the sugar and salt are evenly distributed.)
2. Measure out the milk in a measuring jug and add the eggs.
3. Use a balloon whisk to mix the milk and eggs together thoroughly.
4. Pour the liquid into the flour slowly, whisking constantly to ensure the flour and liquid are well combined. You should end up with a smooth thick pancake batter.
5. Put 1 teaspoon of oil in a large frying pan and place on a medium heat for 1 minute, swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.
6. Pour 1 tablespoon (See Note 1) of pancake batter into the frying pan and use the spoon to shape it into a nice circle shape.
7. Repeat 3 times so you have 3 small pancakes in your frying pan.
8. You should allow each pancake to cook for approximately 30 seconds on the first side. In reality, by the time you have shaped the third pancake, it will probably be time to flip the first one.
9. Using a spatula or fish slice (See Note 2) lift up one edge of the first pancake to see if it is looking nicely cooked / a light golden brown.
10. When the pancake is cooked nicely on the bottom, use the fish slice / spatula to turn the pancake over.
11. Cook each pancake for about 30 seconds on the second side – or until golden brown and cooked through.
12. Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.
13. When each pancake is cooked, use the spatula / fish slice to lift it out onto a plate and place the frying pan back over the heat.
14. Pour in about ½ a teaspoon of oil and swirl.
15. Put the pan back on the heat and immediately repeat the above process to make the second batch of pancakes.
16. Continue until you have used up all the pancake batter.
17. Serve the pancakes with maple syrup and bacon (See Note 3) and/or berries… or any other toppings of your choice.Notes
A. 1 tablespoon = 15ml
B. A fish slice is the perfect tool to use to lift up the corner of each pancake to check if it’s done and also to flip the pancakes. Much easier than a spatula! However, if you don’t have a fish slice, a spatula will work OK.
C. Top tip for perfectly cooked bacon… Heat your oven to 200C (180C fan / gas mark 6 / 400F), lay streaky bacon directly onto a non-stick baking tray and place in your pre-heated oven for 8-10 minutes. Results in perfectly done bacon, every time!
D. Suitable for freezing.
TOMATO SAUCE
How to make a tomato sauce…
A classic, rich tomato sauce – great with pasta, meatballs or mixed with creamy mascarpone.
This recipe makes a big batch and freezes well so you can whip up quick weekday meals. You’ll never buy shop-bought jars again!https://www.bbc.co.uk/food/recipes/how_to_make_a_tomato_07153
Preparation time : less than 30 mins
Cooking time: less than 10 mins
Serves: 2–3
Dietary: VegetarianIngredients
2 tbsp oil, ideally olive oil
1 onion, finely chopped
1 garlic clove, finely grated or crushed
400g tin chopped tomatoes
½ tsp dried oregano, basil or mixed herbs
½ tsp caster sugarMethod
1. Heat the oil in a frying pan and fry the onion over a low heat for 5 minutes, stirring regularly with a wooden spoon. Add the garlic and cook for a few seconds more.
2. Add the tomatoes, herbs and sugar and cook for 5 minutes, stirring regularly.
3. Stir in a splash of water to loosen the sauce, if needed, and season to taste.Recipe Tips
A. You can vary this pasta sauce so to suit your taste. For a spicy pasta sauce, add 1–2 pinches of dried chilli flakes with the tomatoes.
B. For a creamy tomato sauce, stir in 2–3 tablespoons of single or double cream, crème fraîche, soft cheese or mascarpone at the end of the cooking time and heat through gently.
C. For a meaty flavour, fry chopped bacon, chorizo, salami or ham when cooking the onion. Or add at the end if you need to keep some of the sauce vegetarian.D. This tomato sauce can be kept in the fridge for a week, or frozen for up to 2 months.
White sauce
This basic white sauce recipe is so versatile, and can be dressed-up or dressed-down for any occasion.
Add cheese for a cheese sauce, or
flavour the milk with onion or bay for a white vegetable sauce or
You can add nutmeg and mustard for a mustard sauce or
Sugar and Brandy for a Christmas Pudding sauce or
Stir in 4 tbsp finely chopped parsley for a great Parsley sauce for Fish or cooked Ham.
https://www.bbc.co.uk/food/recipes/whitesauce_1298
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves: Makes 1 pint
Dietary: VegetarianIngredients
40g/2oz butter
40g/2oz plain flour
500ml/18fl oz milk
salt and white pepperMethod
1. Melt the butter in a saucepan.
2. Stir in the flour and cook the roux for 1-2 minutes.
3. Take the pan off the heat and gradually stir in one-third of the milk.
4. Return to the heat and simmer, stirring, until all the milk is absorbed.
5. Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more milk.
6. When all the milk is added bring to the boil.
7. Simmer gently for 8-10 minutes and season with salt and white pepper.Traditional Irish Soda Bread
Quick, simple and delicious, this easy recipe for Traditional Irish Soda Bread takes just 40 minutes from start to finish, with only 10 minutes prep time, and no kneading or proving required
Course: Bread
Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 slices
Calories: 177kcalIngredients
Metric – US Customary
150g (1¼ cups) plain wholemeal flour (see Note 1)
200g (1½ cups) plain white flour (see Note 1)
1 teaspoon salt (or to taste)
1 teaspoon bicarbonate of soda / baking soda (see Note 2)
285 ml (1¼ cups) buttermilk (see Note 3)Instructions
1. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
2. Dust a non-stick baking tray with a little flour.
3. In a large bowl, mix together thoroughly the two flours, salt and bicarbonate of soda (baking soda)
4. Pour the buttermilk into the dry ingredients and stir to combine.
5. Bring the dough together into a ball using your hands. The dough should just come together into a ball, but shouldn’t be wet and sloppy. (If it doesn’t all come together, add a splash of water. If it’s too wet and sloppy add a touch more flour.)
6. Roll the dough into a ball and place on your prepared baking tray.
7. Flatten the ball a little and then cut a deep cross into it. The cross should go almost to the base of the loaf – but not quite!
8. Bake the loaf in your pre-heated oven for 30-35 minutes until cooked all the way through and golden on top.
9. Ideally, serve warm – straight out of the oven!Notes
A. Be sure to use plain (all purpose) flour NOT bread flour or self-raising flour
B. Be sure to use baking soda (which is the same as bicarbonate of soda) DO NOT use baking powder, which is a different thing entirely!
C. If you cannot get hold of buttermilk you can make ‘fake’ buttermilk, using vinegar and milk instead. Simply combine 1 tablespoon apple cider vinegar and 200 ml milk (regular or plant-based). Use this in place of the buttermilk in the recipe above.
D. Suitable for freezing.
WHAT TO SERVE TRADITIONAL IRISH SODA BREAD?
Soda bread is delicious warm out of the oven, just as it is – or slathered with butter.
It’s also wonderful with antipasti type foods, such as or cheese, olives and cold meats.
Alternatively, it is a brilliant accompaniment to soups and stews.
Obviously it goes especially well with Traditional Irish Lamb Stew.Easy One Pot Irish Lamb Stew
Perfect for busy evenings when you don’t have much time, this Easy One Pot Irish Lamb Stew is quick to prepare and uses only a few simple ingredients, but definitely doesn’t skimp on flavour!
Course: Main Course
Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 435kcalTo serve (optional):
Soda bread
Green vegetables such as cabbage, broccoli and peasIngredients
Metric – US Customary
600g (1½ lb) diced lamb
4 medium potatoes peeled and cut into large pieces
3 medium carrots peeled and cut into large pieces
2 onions peeled and cut into thick wedges
2 sticks celery sliced
2 dried bay leaves
2 sprigs of fresh thyme
700 ml (3 cups) hot lamb or beef stock
Salt and pepper to taste
50g (1¾ oz) pearl barley (optional)Instructions
1. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
2. Place all the ingredients into a flameproof casserole dish.
3. Place the casserole dish on the hob and bring to the boil.
4. Put the lid on the casserole dish and place the stew in the preheated oven.
5. Cook for 1 hour. (See notes 1 & 2 for alternative cooking methods.)
6. Remove the casserole dish from the oven and serve with soda bread and/or green vegetables.Notes
(1) To cook on the hob, place all the ingredients into a large saucepan and bring to the boil.
Put a lid on and turn the heat down low. Cook for 1 hour, stirring occasionally.
(2) To cook in a slow cooker, place all the ingredients in your slow cooker and cook for 6-8 hours on low.
(3) Suitable for freezing.
CAVATELLI AND BROCCOLI
INGREDIENTS
24 Ounces frozen Cavatelli, cooked per package instructions
1 Large head Broccoli, cut into florets and steamed slightly to bring out color.
12 + Ounces of Chicken Stock
3/4 Cup of high quality Olive Oil (Should measure 1/2 an inch in large skillet.)
6 Cloves fresh garlic, sliced (Again to taste. If you love garlic no need to skimp.)
1 Tablespoon Oregano
2 Tablespoons Basil
1 Tablespoon Red Pepper Flakes (or to taste)
1 Tablespoon Salt (or to taste)In large skillet heat oil and add garlic. Cook till garlic is more than a little golden, careful not to burn it.
Add Basil, Oregano, Red Pepper Flakes and Salt.
Mix in Broccoli and let saute a few minutes bringing broccoli to your preferred consistency.
Add the Chicken Stock and bring to a boil.
Turn off heat and add the precooked Cavatelli.
Mix Well. If not moist enough add a bit more chicken stock and mix.Serve!
Cream of Broccoli Soup
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken stock
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Ground black pepper and salt to tasteOptional:
1 can coconut milk
3 bunches bok choy (sliced very thinly)Directions
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Add in the coconut milk and bok choy.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.Make extra soup, then ladle it into red Solo cups to freeze. Grab one or two cups’ worth to defrost anytime you need a quick dinner.
Raw Beet Salad with Apples and Carrots
Fantastic, healthy side dish. The perfect beet recipe for anyone who doesn’t care for their earthy, rooty flavor. It’s dairy-free and vegan.
Ingredients
1 Cup Peeled and grated Beets (I use red but yellow in combination with the red would work as well)
1 Cup Peeled and grated Carrots
1 Red Apple cut into matchsticks
1 Lemon (and/or Orange), juice of
2 Tablespoons Olive Oil
1/8 teaspoon Salt (or to taste)Options: Grated ginger, chopped Walnuts
Place Beets, Carrots and Apple into appropriate sized bowl. Add ginger and walnuts if you have chosen to use them
Add the oil, juice and salt. Toss well and refrigerate. Eat chilled.
CARROT AND PARSNIP SOUP
A delicious combination of carrots, parsnips, ginger and just a touch of chilli, this Easy Carrot and Parsnip Soup is warming, budget friendly, nutritious and very simple to make.
Course: Main Course, Soup, Starter
Cuisine: British
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 193 kcalIngredients
Metric – US Customary
1 tablespoon olive oil
1 onion diced
500 g (1 lb) parsnip peeled and chopped into small chunks (roughly 1cm / ½inch cubes)
500 g (1 lb) carrot chopped into small chunks (roughly 1cm / ½inch cubes – see Note 1)
2 cloves garlic grated or crushed
½ teaspoon fresh ginger grated
½ teaspoon dried chilli flakes
1 litre (4 cups) vegetable stock from a cube is fine
Salt and black pepper to taste (see Note 2)Instructions
1. Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
2. Turn up the heat to medium-high and add the chopped parsnips. Fry the parsnips for 3 minutes, stirring regularly, until the onions and parsnips are tinged with brown. (See Note 3.)
3. Turn the heat right down and add the chopped carrot, garlic, ginger and chilli flakes. Fry for 1 more minute, stirring occasionally.
5. Add the vegetable stock, salt and pepper and turn up the heat.
6. Bring to the boil, then turn the heat right down and simmer for 20 minutes with the lid on, or until the parsnip and carrot pieces are tender.
7. Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)
8. If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. (You may also want to check the seasoning at this point and adjust as necessary.)
9. Serve with homemade soda bread (or any other bread you like!)Notes
1. Because this soup is blended until smooth, there is no need to peel the carrots. Not peeling the carrots has no negative impact on the final soup, means you get extra goodness from the skins and saves you a job!
2. Only add back pepper to this soup, as the salt content of the stock cube makes this soup salty enough for most tastes.
3. By turning up the heat and frying the parsnip pieces until they are tinged with brown, you can get a little of that roasted/caramelized parsnip flavour, without the faff of actually having to roast the parsnips in the oven.
4. If you prefer, you can use a hand blender, however I think this soup works best when blended super smooth, which is harder to achieve with a hand blender.
5. Suitable for freezing.
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