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Kickass Bacon Pancakes

We all love our pancakes, and I prefer mine savoury. Not just savoury, but served with crispy bacon and butter. Sometimes, when I am in no rush and fancy a big breakfast, I even cook eggs and sausages. You could say, this is my version of an English breakfast.

Ingredients

2 cups self-raising flour
1/2 tsp bicarbonate of soda
1 1/2 cups whole milk
1 1/2 tsp lemon juice
1 egg, lightly whisked

Serve with crispy, streaky bacon and butter (optional)

Method

  1. Combine the dry ingredients in a bowl
  2. Whisk in the lemon juice, whole milk and egg
  3. Leave the combined batter in the fridge for 20 minutes
  4. In the meantime, you can heat a non-stick frying pan and start cooking the streaky bacon in its own juices, until golden
  5. Clean the non-stick frying pan, and over medium heat, start frying the batter to make these lovely, fluffy pancakes. If your pan is good, you don’t need to put oil or butter.
  6. Allow around 2 minutes on one side, flip with a spatula and wait another 1 minute. Lower the heat if you notice that the pancake colour is darker than golden.

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With this recipe I make 9 pancakes of roughly 15 minutes in diameter. Serve with crispy bacon and butter, or anything else you might fancy for your breakfast!

And, if you don’t feel like making them yourself, look for some destinations that serve pancakes for breakfast.

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Easter Eatery Plans

So tomorrow is Easter and because we decided to eat at home, I tried to come up with a menu to make for my family:

Garlic Bread with Mozzarella
Tuna Dip & Crackers

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Caprese Salad

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Roasted Rack of Lamb
accompanied with roasted potatoes

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Coffee & Marie Gateau

Wish me luck!

My Pimped up Aglio, Olio & Peperoncino

Today, I decided to take a well known recipe and pimp it up to make it more tasty. It turned out divine and thought I will share it with you. Besides… I have not shared one of my recipes with you for a while 🙂

This can be served as either a main dish or as a starter…

Ingredients (for 2)

  • 200g pasta of your choice
  • olive oil
  • garlic, crushed
  • chili oil  (optional)
  • chilies, de-seeded and chopped thinly
  • mushrooms, chopped
  • butter
  • fine herbs
  • parsley, chopped thinly (optional)
  • spring onions
  • salt and pepper
  • cheese (grated Parmesan or Pecorino Romano, optional)

Method

  1. Start with cooking the pasta of your choice according to the instructions on the packet. Make sure that you leave them al dente. Drizzle some olive oil and fine herbs.
  2. Reserve 3 tablespoons of the cooking liquid in a glass on the side.
  3. In a frying pan I melted the butter and sauteed the crushed garlic and soon after, added the mushrooms.
  4. Once golden and not yet browned, I’ve put in the thinly chopped chilies, and added chili oil for the extra hot spice.
  5. Add the reserved cooking liquid.
  6. I didn’t want the spring onions to be fully cooked which is why I added them at this point. I wanted the bits to remain crunchy-ish.
  7. Once ready, add the pasta and season with parsley, salt and pepper.
  8. Toss to make sure that the pasta is covered in the mixture and everything is combined.
  9. Serve immediately with grated Parmesan or Pecorino Romano.

20150319 aglio olio peperoncino pimped upBon Apetit!