Saturday, April 16, 2011

Ricotta Pancakes

I used to Buy the White Wings Pancake Mix to make pancakes, but a friend encouraged me to make it from scratch. I finally did. It was easy, and turned out just as well, or maybe slightly better even. The pancake turned out to be light but creamy.

Serves 2 - about 4 pieces each
1 cup self raising flour
1 cup buttermilk (or milk mixed with a tsp of lemon juice)
1 tbsp of raw sugar
A pinch of salt
1/4 tsp of baking powder
1 tsp of nutmeg powder or cinnamon powder or vanilla
3 large tbsp of light ricotta cheese
1 egg

Whisk egg till foamy, then add flour and milk slowly, bit by bit, till mixture combines evenly.
Add rest of ingredients and combine.
Leave mixture to rest for 1/2 an hour.
Heat a pan to medium heat, then lower to low when pancake is being cooked.
Using a handtowel, lightly grease the pan with butter.
Pour mixture into pan.  A large pan usually makes like 3 pancakes at one time.
When pancake bubbles, it is ready to be turned. The bottom is usually golden brown by now. It usually bubbles say in 2 minutes or so, if not, adjust heat accordingly.
After turning, cook for about 1 minute, ie till lightly golden brown.
Serve and eat immediately while it is still warm.

We love to have it with pan fried bacon, sausages, fresh fruits, and maple syrup.

Bon Appetite!

Thursday, April 14, 2011

Pear Ricotta Muffins

We bought a whole bucket full of pears, and finally down to last 2, which have turned very soft and yellowy. It wasnt rotten yet, and since I also had ricotta cheese in the fridge I thought pear and ricotta might go pretty well together! It did, both taste and texture were very light and Andrew said it was one of my best!

For 6 muffins

Wet ingredients
2 very ripe (soft) peckham pears - skin off, core removed, and mashed up.
3/4 cup of light ricotta cheese
3/4 cup milk
2 tbsp of lemon juice (juice of a 1/4 of a lemon).
A handful of large dried golden raisins
A handful of dark cooking chocolate chips

Dry ingredients
1 3/4 cup self raising flour
1/4 tsp baking powder
1 full tsp cinnamon powder
1 full tsp nutmeg powder
1/3 cup raw sugar
pinch of salt

1 large egg

75g butter

Lightly grease 6 muffin ramekins with butter.
Lightly sift some flour onto the sides of the ramekin.
Line the bottom with baking paper.

Preheat oven to 200degC, fan forced.

Gently mix all the dry ingredients together. Create a well. Set aside.
Mix all the wet ingredients together. Set aside 1/4 cup of milk mixed with some lemon juice (buttermilk).

Pour melted butter into the well of dry ingredients, and combined till it turns into breadcrumbs like texture.

Whisk egg together with the buttered milk set aside, till foamy and airy.

Gently stir egg mixture and wet ingredients to combine with dried buttered ingredients. Do not overstir. It is ready once all flour is wet. Pour mixture into ramekins.

Bake in oven for 17.5 minutes.

When remove from oven, place ramekin on a rack to cool off for at least 30 minutes before serving.

Bon Appetite!

Wednesday, April 6, 2011

Lemon Polenta/Semolina Cake

I tried to make this 2 days ago, it is quite nice. Zesty, quite fluffy and moist. I used a mix of fine semolina and course polenta - the rough polenta gave it a slightly rough texture. Next time, I will try using just super fine semolina.

Wet ingredients
Zest and juice of 1 large lemon.
3 eggs
3/4 cup of vanilla yoghurt
1/2 cup buttermilk (milk added with a little lemon juice)
1/2 cup of canola/olive oil.

Dry ingredients
1 cup self raising flour
1 cup of extra fine semolina/polenta
1 tsp baking powder
1 tsp cinnamon powder
1/3 cup castor sugar
A little pinch of salt

Preheat oven to 170 deg fan forced.
Lay a 15cm round cake tin with baking paper covering all sides.

Mix all the dry ingredients into a large mixing bowl. Creat a well in the middle.

Whisk the eggs, add the buttermilk and whisk till very foamy.
Separately combine the rest of the other wet ingredients.

Pour all the wet ingredients into the well of dry ingredients. Fold together gently.

Pour mixed ingredients into cake tin.

Bake for 47 minutes. Rest for 30 minutes before serving.

Bon Appetite!