Sweet Pancakes with Berries and Syrup

Impress your overnight guests with a great breakfast.

It looks fantastic and yet so quick and easy to do.

I’m sure you all know how to make pancakes, but here’s a quick reminder.

Sweet Pancakes with Berries and Syrup

Makes 6  Time  15 minutes

 

You will need

150 Gm – Self Raising Flour

50 Gm - Caster Sugar

1 – Egg

1 tablespoon – Vegetable Oil

A little Butter

Milk

You will notice that I haven’t put a quantity against the milk on the ingredients list, that’s because I just gradually add it until I get the consistency that I require.

Put all the ingredients except the butter in a bowl and add a little milk.

Whisk adding a little milk at a time until you get the consistency of double cream.

Wipe some butter around a 6 inch (approx) pan and put on a medium heat.

Add some mixture to cover the bottom of the pan.

Tease around the edges with a spatula to keep it free while it is cooking and after 2 or 3 minutes turn it over and cook the other side.

Don't forget to rub a little more butter around the pan for each new pancake.

Yes, you knew it was that easy.

Arrange with berries or other fruit and a jug of syrup then serve.

Omelette Arnold Bennett

Chefs at the Savoy hotel in London perfected this dish many years ago and when Arnold Bennett the English novelist stayed there he loved it so much he insisted upon having it where ever he travelled.

They named the omelette after him and still serve it there to this day.

This takes a little time to do but it’s very straight forward and well worth the effort.

Omelette Arnold Bennett

Serves 4  Time 40 minutes

You will need

2 tablespoons – Crème Fraiche

50 Ml – Semi Skimmed Milk

225 Gm – Smoked Haddock

5 – Eggs

1 teaspoon – Corn Flour

10 Gm – Butter

1 teaspoon – Olive Oil

50 Gm – Gruyere Cheese

Salt and freshly ground pepper

Take the skin off the haddock and chop into 1 cm chunks.

Heat the crème fraiche in a pan and add some freshly ground black pepper, don’t use any salt yet because the fish may be salty enough.

Add the milk and stir well.

Add the fish and poach for about 5 minutes.

Separate one of the eggs keeping the yolk in one bowl and the white in the other.

Whisk the yolk with the corn flour.

When the fish is poached spoon it into a sieve over the pan and press gently to get the all the liquid into the pan and then set aside.

Bring the liquid back to a simmer and add yolk whisking it into the liquid and leave to simmer for 1 or 2 minutes until thickened.

Remove from the heat and stir in the fish, now is the time to taste and add salt if needed.

Whisk the egg white into soft peaks and stir into the fish.

Now for the omelette, whisk the remaining 4 eggs.

Melt the butter in a frying pan with a little olive oil, tilt the pan to get it around the sides.

Pour in the eggs and cook until half set.

Now add the fish mix and smooth over then grate on the cheese.

Place under a hot grill until the cheese has melted and the omelette has brown peaks and is bubbling.

Cut into wedges and serve.

Noodles in White Wine and Oyster Mushroom Sauce

Don’t tell your guests how easy this is to make.

Just let them be impressed.

Noodles in White Wine and Oyster Mushroom Sauce

with King Prawns

Serves 2  Time 30 minutes

You will need

60 Gm – Butter

150 Ml – Double Cream

2 cloves – Garlic (crushed)

1 tablespoon – Chopped Fresh Parsley (or frozen freeflow)

50 Ml – White Wine

1 teaspoon – Corn Flour

100 Gm – Raw King Prawns

100 Gm – Oyster Mushrooms (cut into strips)

100 Gm – Medium Noodles (dried or straight to wok)

Melt 30 gm of the butter in a wok or large pan.

Cook the mushrooms, garlic and parsley on a medium heat for about 5 minutes.

Add the corn flour and mix well.

Now add the white wine and cook it out for about 5 minutes.

Season to taste with salt and freshly ground black pepper.

Add the cream and stir well the leave to simmer for 10 minutes on a low heat.

Then add the noodles and coat them with the sauce, keep it on a low heat while you cook the prawns.

(if you are using dried noodles you will need cook them according to instructions on the packet first)

Melt the other 30 Gm of butter in a pan and add the prawns, cook them for a few minutes each side until they go pink. Make sure they are cooked through but don’t overcook them.

Now serve with the noodles for a great meal.