Ingredients (Serves 4):
• 250g flour
• 2 eggs
• 2 tablespoons sugar
• 250ml milk
• 1 tablespoon olive oil

For the pancake batter:
Mix the flour, eggs and sugar together in a large bowl.
Add milk to smooth to the desired consistency.
Add a tablespoon of the oil and leave the batter to stand for 30 minutes.
Then heat the remaining oil in a pan, make several thin pancakes and put them on a plate.

FILLINGS

400g Mango (fresh oi tinned) you can buy brilliant canned ones in places like Intermarche and Lidl
250g Lychees Fresh or tinned
Tablespoon of triple sec
150g sugar for the filling
1 tablespoon lemon juice

Drain the mangos and the lychees (if tinned) or wash, peel and pit them.
Dice the mangos and cut the lychees in half.
Heat the fruits in a pan with the sugar and lemon juice and reduce for approximately 5 minutes to the desired consistency.
Immediately spoon a generous amount of the warm filling along the middle of the pancake, roll them up and enjoy.

one for all kitchen cheats out there!

FRUIT SALAD PANCAKE FILLING

make a fruit salad with Pineapple, Passion Fruit and Mango (triple sec???)

Spoon half the fruit salad onto each of the pancakes, fold and serve.

Spoon some creme fraiche over the salad before closing up the pancake



With satsumas and clementines in season.....


please and section the fruit, removing as much of the white flesh as possible.

Mix with creme fraiche and a little orange liquor stuff pancakes.

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

SAVORY PANCAKE BATTER
2 eggs
60ml water
6 tablespoons plain flour
1/2 teaspoon salt



BROCCOLLI AND CHEESE FILLING

2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon plain flour
250ml milk
100g grated Cheddar cheese, divided
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon salt
300g frozen chopped broccoli, thawed

saute onion in butter until tender.
Stir in flour until blended.
Gradually stir in milk.
Bring to the boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened.
Reduce heat to low.
Stir in 1/2 of the cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted.
Stir in broccoli. Cover; keep warm.

Spoon about 8 tablespoons of filling down the centre of each crepe; roll up.
Place seam side down in an ungreased baking dish.
Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees F for 5-7 minutes or until cheese is melted.



TEX MEX FILLING

Ingredients
1 medium onion
2 pepper (red, yellow or orange)
1 tbsp olive oil
200g cooked, skinless, boneless chicken breast
415g can refried beans
juice on 1 lime
2 tsp hot chilli sauce (Tabasco® or alternative) cut this to 1 if you prefer it mild
Method
Roughly chop the onion, pepper and chicken.
Fry the onion and pepper in the olive oil until they start to soften
Add the chicken, refried beans, lime juice and hot chilli sauce to the pan and stir together until all of the ingredients are warmed through.
PLACE ON PANCAKE AND FOLD

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

CREPES
Batter for 24 crepes if using a frying pan (OR 32 crepes if using a crepe maker)
2 1/3 c. flour
1/2 tsp. salt
5 eggs
1 2/3 c. whole milk
3 tbsp. melted butter
Add 3 tbsp. sugar for dessert crepes
Mix all dry ingredients in a mixing bowl.
Gradually blend in eggs and liquids.
Then beat at medium high speed for 2 minutes.
Refrigerate for 2 hours.
If you do not have a crepe maker, use a round frying pan with a nonstick surface.
I bought one in France about 25 years ago and it is still as good as new. ONLY EVER USE IT FOR CREPES
Grease pan lightly (I melt a little butter and use kitchen paper to grease the pan..less fat and easy!)
heat pan to medium high.
Pour in enough batter to cover pan with a thin layer, tilting pan quickly so that the batter spreads evenly. Brown lightly on both sides.

Grease pan lightly between each pancake!!!

They freeze well

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

PORTUGUESE BAKED FISH
2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only) (or shlotts))
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced


In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).

Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.

Preheat the oven to 180c.

In a baking pan pour about 1/3 of the sauce.

Put the fish fillets on top of the sauce. Top with the sliced green pepper.

Pour the wine over this and then top with lemon slices.

Pour the rest of the tomato sauce over all and then top with minced parsley.

Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes.

This is great!

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

I FOUND SOME SCALLOPS IN INTERMARCHE YESTERDAY...so hunted a recipe... it was great


1 cup uncooked rice
1 1/2 lbs scallops
1 tablespoon olive oil, divided
1/3 cup tawny port
2 tablespoons lemon juice
1/4 cup chopped fresh parsley, divided
5 garlic cloves, smashed



Scallops cook quickly, so get the rice going first and be careful not to overcook them!!.

Cook the rice

While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes.

Add half of the scallops, and cook for 2 minutes on each side or until browned.

Remove scallops from pan and keep warm.

Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops.

Remove scallops from pan.

Stir in the port and lemon juice, scraping the pan to loosen browned bits.

Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat.

Serve scallops over rice

decorate with chopped coriander

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

I FIRST TRIED THIS IN A RESTAURANT IN MAINE. I persuaded the chef to give me the recipe.

1 litre fish stock (knorr fish stock cubes are great) or water

1 lb fresh medium shrimp (feeling generous add more shrimp)
2 tablespoons olive oil or butter
1 large onion, chopped
2 garlic cloves, chopped
1 carrot, chopped
2 tomatoes, peeled and chopped
1/2 cup white wine
1 tablespoon brandy (Maceira is fine)or port wine
1/4 cup raw rice (uncooked but make sure you rinse it well first)
salt and pepper
1 tablespoon fresh parsley, chopped


Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.

Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.

Add vegetables, wine and brandy to reserved broth and bring to a boil.

Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.

Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.

Puree the soup mixture in a blender or use one of those wand things

Reheat the soup, adding the remaining shrimp and oil.

Stir in the coriander and serve.

Swirl a little cream on top...

Serve with lots of fresh bread.

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

Creme de Camarão
(Portuguese Shrimp Bisque)

Creme de Camarão
• 2 onions, chopped coarsely
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 bayleaf
• 4 cloves of garlic, crushed
• 3 tomatoes, chopped - don't bother to peel and seed
• Tomato paste - most of one of those wee cans - 5 - 6 Tablespoons
• 1 red chili, or about 1/4 teaspoon cayenne
• salt
• black pepper
• 1 lb or more of shrimp, raw and in the shell
• 6 cups water
• 1 cup dry white wine
Sautée the onions and garlic in the oil and butter until the onions get 'glassy'. Add the tomatoes, the tomato paste, the bayleaf, the chili (or cayenne) and a grinding of black pepper to your taste. Cover and simmer on very low heat while you go about the next part of the task.
This part is a little tricky because you're dealing with shrimp and there's nothing better than properly cooked shrimp and few things more disappointing the the tough, rubbery result of badly prepared shrimp. So, you have some options. You can put the shrimp, water and wine together in a saucepan on a medium heat and as soon as it simmers take the pot off the heat, strain the shrimp and and reserve the water/wine mixture. Or you could, as I do, peel and devein the raw shrimp and cook the skins in the water/wine mixture for 10 minutes or so. Strain and add the liquid to the onion/tomato mixture. Simmer, uncovered, for an hour or so. Let the liquid thicken a bit. About 5 minutes before the end and add a dozen shrimp to the pot and let them cook gently. Take out the bayleaf and blend the mixture in batches in a food processor. Strain through a sieve into a clean pot. This might seem a little odd but tomato seeds are indestuctable and though I can't prove it, I believe that no matter how well you've blended something it will be smoother if you put it through a sieve.
If you're going to be serving this straight away bring the soup to a slow simmer. Add the remaining raw shrimp and cook them in the soup - about three to five minutes, or so. Remove from the heat and add salt to taste. At this point you might want to add a half-cup or so, of cream. Stir it in gently and adjust the seasoning. Garnish with chopped parsley or cilantro.
When we supped on this we did so with a loaf of crusty bread, a bottle of vinho verde and a half-kilo of steamed shrimp -- gluttonous, I know. If you can't find the wonderful vinho verde any dry white wine is good or try it with chilled vermouth -- it's not just for martinis. It's somewhat more potent than a regular wine but it's very good with this.
Enjoy.

Creamy pork with garlic mushrooms


for 4

1tbsp olive oil
250g pack mushrooms, stalks removed
2 cloves garlic, finely chopped
1 small red onion, chopped
4 Shoulder Steaks, each cut in half
1tbsp essential Dijon Mustard
150ml dry white wine
1 tbsp chopped fresh marjoram
6tbsp Cream ( I frequently replace this with POWDERED MILK) or fromage frais
Method

Heat the oil in a large, non-stick frying pan.

Add the mushrooms flat side down, in a single layer and sprinkle with garlic and seasoning.

Cook quickly to brown the base, then turn them over, cover the pan and cook for 5 minutes until tender.

Remove the mushrooms from the pan and keep warm

Add the onion to the pan and cook over a medium heat for 3 minutes until softened.

add the pork and brown on both sides.

Mix in the mustard, wine, marjoram and seasoning

bring to the boil and simmer gently for 12–15 minutes or until the pork is tender and cooked through

Stir in the cream,

bring to the boil and simmer for 1 minute until thickened.

Check seasoning and spoon the mushrooms over the pork.

Serve with mashed potato and green beans

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

SPAGHETTI WITH SEAFOOD

1/2 cup dry white wine
2 dozen (or more) mussels, cleaned
2 dozen (at least) clams, cleaned
3 tablespoons olive oil
8 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
1 pound spaghetti
3/4 pound medium shrimp--halved crosswise
Salt and freshly ground black pepper
2 tablespoons chopped parsley

Bring the wine to a boil in a medium saucepan.
Add the mussels, cover and cook over high heat until they open, about 2 minutes.
Using tongs, transfer the mussels to a bowl.
Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels.
Pour the cooking liquid into a small glass measure, leaving behind any grit.
Shell the mussels and clams and return them to the bowl.

Heat the olive oil in a medium saucepan.
Add the garlic and cook over low heat until golden, about 3 minutes.
Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes.
Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.

Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente.

Bring the sauce to a simmer over moderate heat.
Add the shrimp and cook for 1 minute.
Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through. yOU CAN ADDA LITTLE CREAM OR CREME FRAICHE AT THIS STAGE

Drain the spaghetti and return it to the pot.
Add the seafood sauce and toss to coat.
Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."

Having bought a big loaf of thick slice white bread half of it's left over - that's when you want to make this recipe.

Thickest bread you can get
That's going to let it soak up the custard we're going to make
Ideally this bread is day-old, which it probably is because you're doing this with leftovers.
But if it's not day-old, just let it sit out and dry out for a couple hours.
That will help it soak up the custard. Fresh, moist bread is not the best choice for French toast.

Using three eggs. (one egg per every two thick slices of bread)
Add a splash of milk, about one third cup of milk.
A little splash of vanilla, about a teaspoon.
A little pinch of allspice, maybe a quarter of a teaspoon,
Half a teaspoon of cinnamon.
pinch of salt. Just a pinch, and that's actually going to help bring out the flavors.

Whisk this together
Take our bread, and soak well.
Soak them in one at a time, and pile them up as you do it.
Pop them in the fridge for at least ten minutes Soak them again and leave soaking period 30 minutes to an hour. Longer the better

Once the bread is soaked
Take a nice large skillet and melt in a couple tablespoons of butter.
As soon as it foams up your ready to cook...keep heat medium (medium low) temperature.
Cook about two minutes a side, then flip over.

After they've been browned, go ahead and transfer them to a baking sheet.
Pop into fairly hot oven about 200c oven for 10 to 12 minutes, until the inside is cooked, and the outside gets even more crusty
Outside crispy, the inside moist and creamy.
Sprinkle of powdered sugar to serve.
Drip maple syrup over French toast.

CAN I HAVE SECONDS PLEASE

Nice to serve with some fresh fruit on the side

__________________
Siobhán

"REMEMBER, GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. ."