It is very very coincidentally, Pancake Day! Which happens the day before Lent starts because it’s full of fat which is traditionally forbidden during Lent. Whoa. That’s cool.
This is probably my fourth pancake recipe on the blog but probably the easiest and most full-proof one out of all. The best part of this recipe is that it can be done in 30 minutes because it requires no whipping of egg whites separately. I was super tempted to whisk the egg whites separately but I decided to trust that the yogurt would do its job. And sure it did, the yogurt made the pancakes fluffy and tender.
This recipe is going to be part of my breakfast-in-bed series that I’m currently working on for The Auricle, a med school yearly publication so do keep a look out for that :>
makes 15 pancakes
1 1/2 cup self raising flour
3/4 tsp baking soda
3 tbsp sugar
3/4 cup milk
3/4 cup yogurt
2 large eggs
30g salted butter, melted
1. Sift flour and soda into bowl.
2. Add in sugar. Make a well in the centre.
3. Whisk milk and yogurt until smooth.
4. Whisk in eggs and butter until mixture is foamy.
5. Pour mixture into well and fold.
6. Let the batter rest for 10 minutes before frying the pancakes.
Thought Catalogue is something I read when I am extremely bored of studying though some of the articles there are quite gross while most of them repeat themselves but when you are bored, you don’t really have an option right? Anyway, I came across this title “Why It’s Essential To Marry A Woman Who Cooks From A Man’s Perspective” and I just had to click it. Don’t judge, hahahaha. It said,
Cooking requires heart. It demands that you give a damn about someone else, the person or person(s) you are cooking for, whether they’re your own hungry kids or someone you’ve just met and are trying to impress in the hope that they might want to spend a little more time with you.
And I completely agree with that part, though I don’t really agree with the rest of the article (read it and I hope you don’t get pissed off if you can’t cook). I love cooking for the people I love, for my family and friends, and just to see the blissful smile on their face when they eat my food makes all my hard work in the kitchen worth it. Cooking is going to be a part of my life and I can’t wait for the day when I can bake cookies for my little kids and tuck them into bed with warm cookies and milk. But first I need to find the love of my life HAHAHAHAH.
Anyway! This post is about this amazing blended cauliflower dish that I made while I was still doing my Pseudo-Atkins diet. I would recommend this to anyone, dieter or non-dieter because just eating one plate of this cauliflower cous cous can make you so full. And it tastes delicious! My father loved it so much that he asked, “No one wants anymore right? I’m eating it all up.” and before we could say anything, the whole plate got wiped clean.
I love the flavours of this dish, it’s very mediterranean-like and at the same time, there’s a local twist to it, with a side of curry yogurt to add some kick to this otherwise mundane dish. The best part of this dish was how the nuts and raisins blended so well with the blended cauliflower (oooh punny). I actually loved the crunch and nutty texture to this dish even though I absolutely hate nuts. If this dish can make me love nuts, it is a damn good dish.
My mother made this for my birthday party and it got wiped out too, with everyone only having compliments for it. All in all, it only takes less than 20 minutes to make. I swear. Cooking everything just takes 5 minutes. This dish deserves to appear on Jamie’s 15 Minute Meals.
3 cups of blended cauliflower florets
2 tbsp of raisins
2 tbsp of hazelnuts
2 tbsp of pine nuts
Bunch of chopped coriander
1/2 cup of greek yogurt
1 tsp curry powder or to taste, depending on how spicy you want it to be
1/4 tsp tumeric powder
1. Wash and dry cauliflower.
2. Blend cauliflower florets, a few pulses will do. Do not blend it till it’s mushy.
3. Brown hazelnuts and pine nuts in a pan, takes a few minutes.
4. Adding olive oil into a pan, fry the blended cauliflower until it is tender, brown but not mushy.
5. Add the nuts and raisins in for 30 seconds before switching off the fire.
6. Toss the chopped coriander in.
7. Mix the yogurt with the curry powder and turmeric powder.
8. Serve the cauliflower with a side of yogurt sauce and enjoy! 🙂
When I feel like whipping up afternoon tea really quick (in 15 minutes), I’d always make madeleines using the recipe adapted from my trusty Marie Claire cookbook, Marie Claire Cuisine. I love this cookbook for its simplicity and variety. It covers the basics for all meals and most of the time, the recipes can be trusted. I found my cookbook in a bookstore in the Australian suburbs of Bendigo for $20 and literally jumped for joy because the only alternative to buying this book is going online and it is probably second-hand.
Anyway, I’m sure you would want to buy this cookbook from amazon once you try this recipe. It produces Madeleines so light and fluffy that you just can’t stop popping one into your mouth. I don’t like my madeleines browned with a harder outer covering but if you do, then just lengthen the baking time. Also, I got bored with plain old lemon madeleines, so I decided to make it prettier by adding a few drops of raspberry juice and swirling it around, just for fun 🙂
2 tbsp caster sugar
2 large eggs
Zest of 1 lemon
60g of all purpose flour, sifted
1.5 tsp of lemon juice
50g of melted butter
1. Preheat oven to 200 degrees Celsius.
2. Using electric whisk, whisk eggs, sugar and lemon zest until pale and thick.
3. Fold in flour.
4. Gradually fold in lemon juice and melted butter.
(*Remember not to over mix!)
5. Place in madeleine moulds and bake for 5 minutes.