Cooking Monster
Yesterday I was a cooking monster in the kitchen.
As I was a little miffed Saturday night from the card no show and still stuffed from a late lunch, I cooked what I was going to make as a Valentines meal yesterday - Lotte Dunkerquoise (Monkfish in Beer and Cream Sauce but unfortunately due to the bad weather recently I had to substitute the monkfish with cod but it was still really nice).
(I know - I need to work on my presentation!)
I took the recipe from Fish by Sophie Grigson and William Black. This is a fantastic book and also very useful for taking on holiday as it translates the names of fish into French, Italian, German and Spanish.
After that I started experimenting with various combinations to make my own energy bars with no refined sugar.
This one is made with butter, honey, maple syrup, oats, sesame seeds, pumpkin seeds, sunflower seeds, and chopped nuts.
This one is made with butter, honey, maple syrup, oats, sesame seeds and coconut.
Neither are particularly sweet but they are very tasty and will certainly do the trick. I would share the recipes but it was a case of tipping stuff in and seeing how it went. If I do it again I will measure things and post the recipe.
After that I prepared the post-valentines dessert - Stuffed Pancakes with Apple, pecan nuts, Cinnamon and Maple Syrup. Now this I have got the recipe for:
For the pancake mixture I used this recipe.
And for the filling - Serves 2
1 apple peeled and cut into wedges
15g Butter
2 tablespoons of maple syrup
teaspoon of lemon juice
1/2 teaspoon of cinnamon
handful of pecan nut halves
1. Melt the butter in a pan.
2. Add the maple syrup and mix
3. Add the apples and coat in the mixture and gently cook on a low heat
4. After about 2 minutes add the cinnamon and continue to cook until the apples are soft.
5. Add the nuts at the end and ensure they are coated in the mixture
6. With your pancake already cooked, spoon the apple mixture into the middle of the pancake and fold. Drizzle a little maple syrup over the top to serve.
As I was a little miffed Saturday night from the card no show and still stuffed from a late lunch, I cooked what I was going to make as a Valentines meal yesterday - Lotte Dunkerquoise (Monkfish in Beer and Cream Sauce but unfortunately due to the bad weather recently I had to substitute the monkfish with cod but it was still really nice).
(I know - I need to work on my presentation!)I took the recipe from Fish by Sophie Grigson and William Black. This is a fantastic book and also very useful for taking on holiday as it translates the names of fish into French, Italian, German and Spanish.
After that I started experimenting with various combinations to make my own energy bars with no refined sugar.
This one is made with butter, honey, maple syrup, oats, sesame seeds, pumpkin seeds, sunflower seeds, and chopped nuts.
This one is made with butter, honey, maple syrup, oats, sesame seeds and coconut.Neither are particularly sweet but they are very tasty and will certainly do the trick. I would share the recipes but it was a case of tipping stuff in and seeing how it went. If I do it again I will measure things and post the recipe.
After that I prepared the post-valentines dessert - Stuffed Pancakes with Apple, pecan nuts, Cinnamon and Maple Syrup. Now this I have got the recipe for:
For the pancake mixture I used this recipe.
And for the filling - Serves 2
1 apple peeled and cut into wedges
15g Butter
2 tablespoons of maple syrup
teaspoon of lemon juice
1/2 teaspoon of cinnamon
handful of pecan nut halves
1. Melt the butter in a pan.
2. Add the maple syrup and mix
3. Add the apples and coat in the mixture and gently cook on a low heat
4. After about 2 minutes add the cinnamon and continue to cook until the apples are soft.
5. Add the nuts at the end and ensure they are coated in the mixture
6. With your pancake already cooked, spoon the apple mixture into the middle of the pancake and fold. Drizzle a little maple syrup over the top to serve.
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