It’s International Coffee Day today. That means it is the perfect day to make these Coffee Pancakes from A Cozy Kitchen.
Really! Do it. I made them a few weeks ago, and immediately sent a text to those of my friends who absorb coffee like they absorb air and told them to make these.
It is probably the easiest to make, and best results, I have experienced with any American pancake recipe. (I used the conversion that 1 cup=roughly 237 ml.)
I switched the sugar in the recipe for 1 tsp powdered stevia. And then doused the thing in Canadian blueberry maple syrup – so I’m not sure it made a huge difference in the long run…
The recipe without the coffee added is also quite tasty. I’ve experimented with switching types of flour for it to make it rougher”, successfully.
I have officially eaten waaay too much of this tray bake. I first had one slice. Then another couple of slices as I was catching up on the dessert episode of The Great British Bake Off – and then I needed another slice as Iain’s ice cream disappeared into the trash bin.
I feel too full.
It is the oaty plum gingerbread slice that is the recipe for September. You kind of have to love ginger to make it – or possibly cut down a bit on it.
One advantage though is that it is really not a huge tray bake.
When this recipe came across my RSS reader, I bookmarked it. And forgot it.
And suddenly it was September, and the crazy old apple tree in the garden that magically produced edible apples this year was booming with apples. I searched through the recipes and found this again.
Caramelized Apple Tarte Fine Recipe – Chocolate & Zucchini.
I made the rough puff pastry the night before. Basically because I was procrastinating so much during the day (hello Civilization V) that I didn’t have time to make it all in one night. The rough puff is super easy. It also had to rest for an hour, so I gave it all night.
And the next day, I cut up the apples and did the rest of the preparation, baked it and served it to huge acclaim.
If I were to make it again, I would probably cut down on the sugar. I went with white sugar as that was what I had, and one tablespoon on the bottom and one on the top would have been more than enough given that the apples were also sweet.
if I crave a piece of cake. Instead of making a whole “normal-sized” cake, and eating the whole thing… well, gradually.
I might consider making a mug cake instead. I mean, I’m already making mug oatmeal at work, so why not make a mug cake at home?
13 Easy Microwave Mug Cakes That Are All Grown Up | The Kitchn.
I’m currently catching up on the Danish version of the Great British Bake Off – Den Store Bagedyst.
And I was intrigued by the look of the work-benches. When the Norwegian version aired, I seem to recall that they went for something similar and pastel like the British version. But this is almost art – Piet Mondrian inspired benches.
I love the British version – with Mel, Sue, Mary Berry and Paul Hollywood.
I watched the first series of the Norwegian version about halfway through the second episode – and gave up after disliking the host and the judges and the challenges. I see that it has had at least one series since then and a new series is starting this week. Still with the same judges so… not planning on watching.
It will be interesting to see how this Danish one stacks up to the original.
I never got around to making the recipes for June and July in the calendar. Basically, in June I was trying to get as much of Oslo in as I could, grading final exams and moving. In July, it was insanely hot. I spent as little time as possible in the kitchen.
August’s recipe is different. August’s recipe took about 5-10 minutes to put together and then a bit more to bake.
Herbed summer veg tarts
I know it does not look like much in my picture. But make it. It tastes delicious. Also, super easy dinner.
I made some cordial last summer with plums and apples – but then I saw this blog post early in July. It is a gooseberry cordial! I immediately went home to my parents and robbed their gooseberry bush.
(I asked first. Or maybe said – I will drop by to get your gooseberries. Either way, I informed.)
The difference from last summer, I had less berries so I didn’t bother bringing the steamer to make this. That means, it is a simpler and easier process. And less to clean up.
Continue reading “Gooseberry cordial”
One reaction to this was: It tastes much better than the cookies & cream ice cream you can buy in store. Which, honestly, is the chief point of making ice cream from scratch.
I used the recipe from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery (Amazon affiliate link). Which is an amazing book for ice cream lovers.
Brown Eyed Baker has an adapted version of the recipe online.
When you have a pescetarian living with you for three weeks, you adapt. And you adapt recipes. Such as this one, which originally had cured sausage as part of the filling. Swapping the meat with smoked salmon… easy peasy solution. And the flavours still go very well together.
It’s an European style pancake and not an American one.
This serves two as a starter.
(Excuse the extremely unfocused picture – my hand was still moving and it snapped way too soon. It tastes much better than it looks in the picture…)
Adapted from MatPrat – Urtepannekaker med spekepølse og chèvre.
Continue reading “Herb pancakes with smoked salmon and chèvre”
There is something utterly fascinating about the thought of anise or liquorice ice cream. The basic bitter, instead of very sweet, ice cream leads to a disconcerting flavour profile in your mouth.
I saw this recipe first at Klikk.no. I adapted it slightly, but if I ever make it again, I will up the amount of star anise I use. It was simply too subtle for my palate, and I ended up putting liquorice sprinkles through the ice cream after churning/before freezing.
I think that this type of almost savoury ice cream is a nice contrast to the sweeter ice creams out there.
Could just be I am partial to the flavour, though. The recipe should be easy enough to halve if you’re just wanting a small portion of it.
Continue reading “Star anise ice cream”
This Lemon-Buttermilk Sorbet Recipe from Yumsugar is super easy, and really refreshing on a hot day. We didn’t have as much lemon as was directed in the recipe, so we added in some lime instead. It worked fine.
I said I was into sweet potatoes at the moment. These baked fries just fed into that obsession.
Granted, my fries didn’t end up very crispy, but this was still utterly delicious. I probably didn’t have them in the oven long enough.
Very basic spices going on. Salt, pepper and a bit of chili. (Just a bit.)
I took advice from the comments at the original post, and used an oven baking rack on top of the baking sheet, to give the fries more warmth from all sides from the beginning of the bake. One advantage to this was also that the superfluous oil ended up dripping down to the sheet. (I later tried making them on the baking sheet, and those ended up super soggy.)
I originally thought that the BBC GoodFood May Calendar recipe would be perfect for when I had a friend to stay for the month – she is a pescetarian. And the recipe is called Simple Salmon with spring pasta.
Unfortunately for her, the fact was that this is wrapped in prosciutto. So I ended up making it after she’d left. But, for someone who eats meat, the salmon wrapped in the prosciutto… delicious.
It was slightly more liquid than what I would have liked. If I make it again, I would probably cut down on that.
I’m seriously into sweet potatoes at the moment.
This Vegan Sweet Potato and Black Bean Burrito is super-tasty.
For the leftovers, I didn’t use the burrito. It was actually better.
Just cubed sweet potatoes and tomatoes/beans.
Need a quick and easy snack, or something cool to serve as appetizers, or part of a tapas meal? These Cucumber Bites with Garlic Herb Filling from Annie’s Eats could well be the thing. (Especially if you pair it with something salty on another tray – cured meat, salmon bites or…?)
Mine doesn’t look as pretty as hers – but they were probably just as tasty.
Since I can’t get the herb and garlic Boursin cheese in Norway, I went with Philadelphia’s cream cheese with herbs and garlic. One American cheese is as good as another, right?
Make sure that you don’t mix in too much cream, or it will get too liquid.
I think mine were slightly too runny, but they still stayed well on the cucumbers.
It’s almost May 17 – the day when Norwegian kids get to eat as much ice cream as they’d like.
I made this ice cream from David Lebovitz’ site: Salted Butter Caramel Ice cream.
- I didn’t make the praline for mix-in.
- For a while I thought I might have burnt the caramel too much. (I didn’t. I hit the perfect stage.)
- And I might have forgot all about adding vanilla.
- Plus, I was so impatient that I couldn’t be bothered to wait 8 hours with chilling before churning it. It was room temperature at that point. Which meant that churning took a while longer, and it still had to be in the freezer afterwards to get to the ice cream stage.
But it was delicious. My room mate and I had two bowls in a row. And we might have gone back for thirds if our stomachs hadn’t sadly been full.
It is a rich, butterscotch flavored ice cream. Silky smooth, and it goes down very nicely.
My original plan was to make all the recipes in the BBC GoodFood Calendar for 2014. I have done well so far – three meals for three months. But somehow I failed when it came to April’s recipe.
It is these Hot Cross Bun Cupcakes.
There were multiple reasons for the failure. I had a health episode the week before Easter wherein I lost all energy (the trip from my bed to the kitchen felt a mile long. It is in the next room.) and did not feel like shopping and baking.
When I went home for Easter and thought I might be able to tempt my sisters into accompanying me, I was informed that hot cross buns are not nice to eat, and that I shouldn’t make them.
And thus, the Easter is over, and any point in making the hot cross bun cupcakes is really also over for this year.
A 75% success rate in the calendar so far.
Sometimes I want pasta. Really want pasta. And creaminess, and chicken. This recipe from the Pioneer woman hit the spot.
Since I am trying (well, sometimes) to be healthier – it is whole wheat pasta instead of regular.
It’s the illusion that counts.
I had some pizza dough in the freezer from when I made the Thai Chicken pizza.
I put it in the sink to defrost before I went to work in the morning, and by the time I returned – it was ready to bake.
I rolled it out, and made the toppings ready.
I took inspiration from the Pink Parsley: Bacon, Potato, and Caramelized Onion Pizza.
My version was a bit more touch and go. I added some sweet chill sauce on the base. Then I sliced a couple of potatoes and baked them in the oven for 10 minutes. I sliced an onion into thin strips and put it in a frying pan with a bit of oil and a tbsp of sugar. Caramelizing it soft and brown.
Once all the parts were complete, I assembled the pizza, adding the cheese on top.
I baked it for 30 minutes.
The March Recipe from the BBC GoodFood was this Lamb & Mango Curry. My local store did not have any lamb that wasn’t super expensive, so I replaced it with pork. Without any issues.
Minimal work, mostly it “makes itself” in the oven.
The curry actually really needs the mango to be interesting. A small dollop of natural yogurt, sour cream or something similar was a good addition.
It makes enough for six – you can freeze it, but it lasted pretty well in the fridge for three days. (At that point I was tired of eating the same thing for dinner anyway…)