Half an Hour Crows Nest

My mother always used to make us this when we were at home. I always loved it especially when she fried the bread extra crispy. Now my kids love it too. They can't get used to the name because its just too out there to be comparing a yummy breakfast dish to a crows nest! You can really cook it in less than half an hour depending on how much you are making. In this particular case I made it with a day old baguette that had to be gotten rid of. I happened to make it for lunch because I needed something quick and my kids don't eat much for lunch right now.

Preparation time: 30 min. Serves 4 (as a side dish)

Ingredients:

8	Eggs
8 cups	Cubed, stale (at least not fresh!) bread
1/3 cup	Milk
1/4 cup	Oil
	Salt and pepper

Method:

Put a large skillet or frying pan on the stove on high heat. For best results use a cast iron pan. If you use any non- non-stick pan you will be fine. With a non-stick you will not get the bread to be as golden brown and crunchy and you also run the risk of ruining the surface of your non-stick pan. Eggs tend to have this nasty way of ruining the non-stick surface.

While your pan is heating up cube, or dice, your bread. Around 1.5 cm cubes are good.

Once the pan is hot add the oil and then the diced bread. Toss them in the oil so that all the pieces of bread get some oil. If the bread does not have oil on it it won't become crunchy and golden brown. You can always add some more oil if it doesn't seem to be enough. I think I might have added a bit more (my memory says a quarter cup more but its not very reliable!). Then fry them until golden brown. They need to be stirred every now and then to make sure they brown evenly and depending on your cooker and pan you might need to reduce the heat to medium to prevent it from burning.

While the bread is frying beat the eggs together with the milk, salt and pepper.

Once the bread is golden brown pour the egg mixture over the bread and mix until all the egg is cooked. Remove from the heat and serve immediately. Definitely best hot!

As you can see, not all of my bread was golden brown. It doesn't have to be all golden brown because that would take you forever and a whole heap of oil!
And here is the finished product which was devoured within a few minutes!!

Oh and I tried sprinkling it with Parmesan cheese (that's the white stuff you see on the side) but the kids did not like it although they do love Parmesan cheese and find it an absolute treat to be able to eat it by itself.

Hummus - Quick, Easy, Delicious!

I'm back!!!

I have figured out how to work my new phone and things have settled down enough that I actually have time to cook peacefully. Only when cooking peacefully does one have time to take pictures.

Today I wasn't really "cooking", since I never even put the cooker on.

My kids absolutely love hummus and given that it is nutritious and delicious I wonder why I don't make it more often. Whenever there is a pot luck and I don't have time to bake anything I grab for a large can of chickpeas. Its always a hit. Today I needed something quick for lunch so we picked up some Lebanese flat bread and made some hummus.

Just as a warning, don't omit the tahini (don't buy the cheapest either) because without tahini it does not taste half as good.

Preparation time: 15 min. Serves 4 (as an appetizer) 

Ingredients:

1	14 oz can chickpeas (or 225 g dried chickpeas soaked in cold water overnight
1	Lemon, juice of
75 ml (1/4 cup)	Tahini paste
2 tbsp.	Olive oil
1 clove	Garlic
	Salt and pepper
1 pinch	Chilli powder

Method:

I almost always use canned chickpeas. They are easy to come by and make this recipe really easy to make.

One mistake that I always make when putting my hummus together is that I throw away the water in the chickpea can. DO NOT throw away the water!! You of course have to drain the water because you don't want that much but you do need a little. 

Once you have drained the chickpeas put them into a food processor. Cut the clove or garlic into about 3 and put it in together with the olive oil, tahini and lemon juice. Be careful with the lemon juice. If you don't like things too sour put in the juice of half the lemon first. You can always add more juice later. Add some salt and pepper to taste (you can also add more later).

Then whizz it in your food processor until it is nice and smooth. If it doesn't get smooth it's probably because there is not enough liquid in the mixture. Taste the hummus and see if it needs more lemon juice. Add as much as you like and then whizz it again. If it is still too dry add the liquid that you drained from the can a teaspoon at a time. Whizz it each time and check the consistency. I like mine not so dry because then the hummus is smoother. So in this batch I ended up putting almost all the lemon and a tablespoon of chickpea liquid. Once you have a smooth paste you are done. 

To serve it place it in a bowl and flatten the top with a spoon making a swirl in the hummus. Drizzle a bit of olive oil onto the swirl and then sprinkle with a pinch of chilli powder. You can also use paprika or any other hot powder. 

Serve as an appetizer or snack with flat bread or vegetable sticks.

For a chef friendly version click here. 

Busy, busy with a new house!

As you probably have noticed there have been no posts here for a long time. The reason for this break is that we were moving house. Once we moved things settled down a bit but then the camera on my phone broke AND we didn't have an internet connection. Since we are now hooked up to the rest of the world I was able to send in my phone for repairs. Which means I still don't have a camera to use when I am cooking or crafting. Add on to the despair, I thought that my phone automatically sent all the photos to the cloud, but it turns out that it doesn't (or hasn't). So I can't even write up some of the stuff that I cooked before Christmas.

Hopefully I will be fully functional by next week. Wish me luck :)

Red Velvet Cake with Cream Cheese Frosting

You can probably find this recipe everywhere on the internet. I believe I found it somewhere there too. But that was way back when, when you didn't write down where a recipe came from. I want to save the recipe here so that I can find it in future. I really love red velvet cake. It's easy to make and very tasty. There is just one draw back and that is that I don't like adding the 1/4 cup of red colouring. I usually just add water to compensate. But today I had some left over red colouring and I figured I'd just throw it into the mixture. It really didn't do any thing to the taste but it does to the reaction of those eating it. A regular chocolate cake does not get the bang that a red velvet cake does.

The cake is stable so you can cut it into shape and it is moist and stays moist even if it is left out for a while. This is especially important if you are making a large character cake. I was making one a few weeks ago for my daughters farewell party at elementary school. I was kind of obliged to because she came home and told me "Mum, I told my teacher that you would make a cake in the form of our class mascot for our farewell party." I didn't know what to say except, "Next time please ask first"! But I am a sucker for such things so this is what I ended up creating:

Preparation time: 25 min. + 60 min. baking; Serves 12

Ingredients:

8 oz	Butter, at room temperature
1 1/2 cups	Sugar
2	Eggs
1/4 cup	Red colouring, beetroot juice or water
2 tbsp.	Cocoa powder
2 1/2 cups	Wheat flour (cake flour)
1 tsp.	Salt
1 tsp.	Baking soda (sodium bicarbonate, natron)
1 cup	Butter milk (or regular milk)
1 tbsp.	White wine vinegar

Method:

I made this cake in a 9 inch spring form but I also use the batter to make cup cakes (makes about 24) or in a 1/4 sheet pan. Before I do anything else I prepare my pan. I don't like to leave my batter sitting. They say that the leavening ingredients start to react and thus you might not get the cake to rise if you let it stand. I've only once let some batter stand and I didn't notice much of a difference even though it stood for 20 minutes. But I won't chance it, except in an emergency, because my mother taught me this and she knows a thing or two about baking cakes. You can either lightly butter your pan and then sprinkle flour on it or just line it with parchment paper. Either works fine.

It was really warm today so my room temperature butter was very soft. I like it this way but usually don't have the patience to wait until it is soft enough. The butter and the sugar went into the mixer and it was beaten until it was light and fluffy. My daughter who was helping me thought it looked pretty cool when it was light and fluffy!

 Then I added both eggs in and beat the mixture until well combined. At this point I put my fan oven on at 160 Celsius (180 C conventional / 360 F) so that it would be hot enough by the time I was finished. 

The cocoa powder should then be mixed together with the water/colouring to make a paste. I think the reason for this is because the cocoa releases it's flavour when mixed with water (unlike when mixed with milk) at least this is what I was told by a person in the Valrhona shop in Brussels.

This mixture is added to the batter and mixed in. Looks kind of pretty.

Next I add the salt and the baking soda and mix. Then goes in 1 cup of flour, mix until combined. Then 1/2 cup of butter milk (or regular milk), mix until combined. Then 3/4 cup of flour, mix until combined. The rest of the butter milk, mix until combined. And finally the rest of the flour (3/4 cup), mix until combined. 

At the very end stir in the vinegar and then pour into the form.

Bake for 1 hour, or until an knife comes out clean.

With the clean knife thing, just in case, I usually lightly touch the top of my cake first, if it is wobbly then I leave it in for another 10 minutes. If it is wobbly and you stick in the knife you run the risk of deflating your cake. I've done this before and it is not nice. Once the cake doesn't wobble like jelly then you can try out with the knife. I poke a 9 inch cake in a couple of places. My first prick is closer to the edge of the cake. If this is done then I move closer to the middle, with my third and final poke being right down the center. I'm terribly paranoid about my cake sinking in the middle. Once the cake is done take it out and let it sit for about 10 minutes in the pan. Then turn it out onto a wire rack and allow to cool.

We'll enjoy decorating this later on!

And we decorated it... very quickly with cream cheese frosting (1:1:2 butter:cream cheese: icing sugar) and some sprinkles.

Potato Gratin, Easy-peasy and Delicious

I don't make enough of this stuff! It is so easy to make and every one just wolfs it down. So much so that this time I made two dishes of it so we could get a second meal out of it.

Preparation time: 25 min. Serves 4 

Ingredients:

6	Potatoes
200 ml	Cream (or soy substitute)
	Salt and Pepper
1 tbsp.	Finely chopped fresh herbs
1 cup	Grated cheese

Method:

Preheat the oven to 200 C, 400 F or 180 C if you have a fan oven.

Peel and slice the potatoes. The thinner you slice the potatoes the quicker it will cook and the better it will taste.

Arrange the potatoes in a heat proof flan dish.

Pour over the cream ( I use half whipping cream and half soy based cream in order to lower the fat content). Make sure that your potatoes are covered with liquid. They should not be swimming in it, but every potato should have something on it, else they will not cook properly.

Sprinkle with salt, pepper and the herbs. For herbs I used thyme and rosemary because I still have them in a pot left over from some other recipes, but you could use anything or nothing at all! Finally sprinkle with cheese.

Stick it in the oven and once you can stick a fork through the potatoes and the cheese is melted take it out and enjoy. I can't tell you how long it will take since I don't know how fat your slices will be or how large your potatoes were. Mine took about 20 - 30 minutes. Just wait for the cheese to melt, the cream to bubble and then try pricking it with your fork.

Sorry, it was consumed to fast to be able to take pictures of the final product!!

We enjoyed our potato gratin with vegetarian schnitzel and steamed beans. But they can be eaten with anything.

Cup Cakes - Simple and Delicious

My nephew is turning 1 and my sister-in-law asked me for a cake recipe. I told her where to find the recipe that I use and then turned to my blog to find out where I wrote down the European measurements. Turned out... I never did. How could I not have I've given this link to many people here in Europe. The cupcakes turn out absolutely wonderful and they are super easy to make.
So here is the link to the recipe I use:

http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html

And here is the recipe with some European measurements:

Preparation time: 45 min. Makes 15 - 16 cupcakes/ twice the recipe makes a 9" round

Ingredients:

150 g	Flour
1 1/4 tsp.	Baking Powder
1/2 tsp.	Baking Soda (Natron/Sodium Bicarbonate)
1/2 tsp.	Salt
2	Eggs (large)
150 g	Sugar
1 1/2 tsp.	Vanilla (optional)
120 ml	Oil (sunflower, canola, etc.)
120 ml	Butter milk (or substitute with regular or soya milk)

Method:

Well please forgive me but let me just forward you again to the original website. That person spent so much time putting this recipe together she should at least get a few more hits!!

http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html

Just waiting to be decorated

And then there were minions!

For the soccer fan

Fun with left over icing!

American Pancakes

My I think it is time for a new post, don't you? Some thing yummy for the cold weather that has just hit us. Last Wednesday I was sitting on the balcony enjoying a cup of tea and a cookie and this Wednesday I pulled out all my winter gear to beat the 0 degree temperatures.

Pancakes... the American kind. Piles and piles of hot pancakes along side some yummy toppings. Nothing to beat our unhealthy favourite of Nutella, bananas and whipped cream!

Preparation time: 25 min. Serves 2 (aprox. 8 pancakes)

Ingredients:

1	Egg
1 cup	Milk
1 oz (30 g)	Butter, melted
1 cup (150 g)	Flour
1 tbsp.	Sugar
1 tbsp.	Baking powder
1/2 tsp.	Salt

Method:

Pancakes are easy to make and there are all kinds of variations. Every country seems to have their own. I never used to eat American pancakes until I made them myself. I should credit this recipe to someone but I don't know where I pulled it from. Most definitely off the internet! If this is yours let me know.

The first thing you need to do is melt the butter. I melt mine in the microwave a bit at a time. The main point is that the butter does not get too hot. If it does it will cook the egg and the batter will not be smooth. So I cut it up into pieces and put it in for 30 seconds. I then take it out and stir it (if it is possible) and then put it back in for another 20 seconds. I repeat this until I have some liquid butter.

Now you can do this the easy way and take all your ingredients and put them in a food processor or a liquidizer. You could also use an electric mixer. But this time I decided to do it the old fashioned way with a mixing bowl and a wooden spoon. So if you are glutton for punishment or you just enjoy yourself in the kitchen read on. Otherwise mix everything together and jump to *.

Add all the dry ingredients into a large bowl and make a well in the middle into which you can pour the melted butter. The quantities in the pictures might seem a bit more than in the recipe. This is because I have to make twice the recipe to feed my family of four.

Then add in the eggs.

Now you have to do the age old thing and work in the fluid stuff into the flour by starting in the middle and mixing the flour slowly in with your wooden spoon. It looks something like this:

As you see one can't mix everything in because the batter gets to thick. At this point you have to start to slowly add the milk. Add a bit at a time and slowly incorporate all the flour. Once you have a sticky mess give it a good mix with the wooden spoon to get rid of any lumps. 

Then work on incorporating the rest of the milk. If you end up getting some lumps give it a beat with a hand whisk.

* And now it is ready to fry. 

I have special pancake pans. They are really cheap non-stick pans that I bought from Ikea a long time ago. Totally worth it because I can make 3 pancakes simultaneously.

Although the pans are non-stick they still need a bit of oil. I apply this to the pan using a paper towel. I put a bit of oil in a saucer, take 1/2 a sheet of paper kitchen towel, fold the towel about 3 times into half, dip it in the oil and then rub it on the pan. My pans I heat on medium heat but have to adjust them up and down depending on the size of the burner and the strength. 

Take about one soup ladel of mixture and put it into the frying pan (once the frying pan is hot of course) and swish it around until the mixture covers the bottom of the pan. Make sure your pan is not on the heat while you swish it around else you won't get very thin pancakes. Of course if you want real thick pancakes you should probably put more batter than one soup ladel full. Then put your pancake on the heat and let it sit. I can't tell you how long to wait before you flip it because it is always different but you can tell from what the pancake looks like.

Look at the pancake in the picture below. You can see that it has bubbles on it that are popped. On the left hand side the pancake is "dried out" and on the right hand side, although it is shiny, the batter is set. This is a perfect time to flip your pancake. It should come off really easily. Use a spatula to flip it or do it the old fashioned way by throwing it in the air. Throwing it in the air and catching it gains a lot of respect from your kids. It's like in the pancake fairy tale!

Once you have flipped the pancake it does not take long to cook. Remember the top side was almost already cooked. Probably it takes about 30 seconds but you can peek underneath with the help of your spatula to see if it is the done. No need for it to brown on the bottom all you want is for it to be cooked through.

Pile them up high on a plate. This will also help keep the first ones warm while you are making the rest.

And then serve them with what ever tickles your fancy. Jam, honey, marmite (yes, thats my little ones favourite!), fruit or the more traditional maple syrup and whipped butter. Oh and I should not forget my mothers favourite pancake topping ... sugar with lemon juice.

Before I had a smart phone I hosted brunch for some friends and made these pancakes but much smaller. They looked really cool stacked up. Shame I don't have a picture.