Nutrition

Crêpe de Suzette

 

The last of my three course meal posts… Yep, it’s time for my Crêpe de Suzette recipe (which is far from crap). Enjoy! For the first time today, the image used is my own (and I ate it, quelle surprise).

Ingredients:

Pancake mix:

2 eggs

1 cup milk

1 1/2 to 2 cups of flour

Pinch of salt

Zest of lemon

1/4 teaspoon of olive or vegetable oil

1 tablespoon brown sugar

Suzette (Lemon & Sugar) Sauce/Syrup:

1 orange

1 clementine

1 lemon

4 tablespoons brown sugar

1 tablespoon Grand Marnier or orange Curaçao liqueur (you can substitute these liqueurs to any syrup that you like)

Zest of an orange (garnish)

Method:

Pancake mix:

Whisk eggs, add pinch of salt, sugar (and vanilla essence optional) together with the lemon zest. Once that’s done, add the milk and gradually mix in flour. Leave in the fridge to cool for 30 minutes to set and coagulate.

In a pancake pan, squirt two to three drops of oil and spread all over using paper towel.

Heat the pancake pan, and once heated  (using the big, deep spoon) transfer the measured pancake mix from the bowl into the pan. This should be done on a medium-high heat. Only flip when bubbles burst and it looks dry. If you flip it too early, it’ll break. After flipping, wait a couple of minutes and then you’ll notice brown spots begin to form on the bottom, that’s the sign that you’re looking for – they’re ready to plate.

Suzette syrup:

Juice the lemon, orange and clementine, adding two tablespoons of brown sugar (mixing thoroughly). In a frying pan, add the rest of brown sugar (2 tablespoons). As they begin to melt, begin pouring in the juices of lemon and clementines. After the flavours start to blend together on a medium heat, begin adding the liquor.

As soon as you start to notice that they’re coming together, turn down the heat (low) and start lining up the wrapped pancakes to soak in the flavours. Spoon some of the sauce from the side to spread across the pancakes and that’s literally it… Turn off your hobs, plate up and dig in!

(You can garnish it with the zest of an orange.)

Mac & Cheese

The next recipe is one of my all time favourite bakes… Chicken & Mushroom Mac & Cheese! It might not be as simple as some of the other recipes on here, but it’s just as delicious! Enjoy.

Ingredients:

  • 250 Pasta (I use Conchiglie, aka: shells)
  • Parmesan, mild Cheddar, Leerdammer, Mozzarella
  • Teaspoon of salt
  • Baby Chicken (cut in four pieces)
  • Chestnut mushrooms
  • Small peeled onion
  • Bay leaf
  • Cinnamon stick
  • Carda-mom’s the word
  • Turmeric powder
  • Cumin powder
  • Cloves
  • Ginger*
  • Garlic clove*
  • Flora butter (light)
  • Flour
  • Milk
  • Nutmeg

* optional

Method:

Pasta:

Begin by boiling the 1 & 1/2 litres of water… Once the water has boiled, add one teaspoon salt and then boil again for 2-3minutes. Add the macaroni for 4-5 minutes (you do this because it’s going to cook it some more in the oven later).

Chicken:

Fry the baby chicken in the pot (before boiling) for a bit, adding the boiling water (amount equivalent to a full kettle).

Stock:

To make the stock: include a small peeled onion (whole), one ‘bae’ leaf, cinnamon stick, cracked cardamom, quarter teaspoon turmeric powder, quarter teaspoon cumin powder and two or three cloves. You could add a peeled garlic clove and/or washed ginger for extra flavour.

Boil the chicken pieces for 20 minutes and then take off heat. Remove the chicken from the stock and transfer into sifter to drain the stock. Cover to protect against drying. Once cooled, use your fingertips to debone the chicken into chunks.

1 cup of sieved stock is to be set aside for the macaroni & cheese’s white sauce, with the rest left to freeze for use in another recipe at a later date.

The turmeric prevents inflammation while the cumin prevents bloating.

White sauce:

The white sauce needs four levelled tablespoons light Flora butter, four tablespoons flour, four cups of milk (semi-skimmed is my choice), grounded fresh nutmeg.

In a saucepan, melt the butter and add flour (on a high heat) to form a doughy mixture. Then, add gradual cups of milk, whisking as you go along (until it thickens).

Remember, once you start adding the milk, you should also be lowering the heat; this prevents the white sauce from burning. You’ll start to feel it thickening, continue to lower heat until the end and leave to simmer.

The tell-tale sign of ‘ready’ is when bubbles start appearing on the top of the mixture… As soon as you see them bubbles, turn off the heat and take off the hob, adding some grated nutmeg for extra flavour.

You’ll notice that I didn’t add salt, this is because the butter of my choice includes it.

Filling the Macaroni & Cheese:

Now, let’s get cheesy – bring the Leerdammer, mild Cheddar, Mozzarella and Parmesan (1-1/2 cups grated) into the mix. If you can’t locate some Leerdammer, you can use some Gruyere.

1/2 cup of the cheese is to be mixed with white sauce. The rest of the cheese is to be left until the end for garnish and/or mixed in with the chicken and mushroom layers.

One onion, sliced finely, fried with a squirt of olive oil, adding chestnut mushrooms (washed, dried, chopped and peeled – there’s dirt and sand in mushrooms, make sure you clean them properly). Once the onion has been shallow fried, push them to the back of the fryer, making room for the mush! Add the medium sliced mushrooms and turn up the heat to stop water from seeping out.

Mix mushroom and onion with spatula adding a dash of salt, ground pepper. Finally (for this part), add the chicken to the mushroom and onions (same seasoning).

Assembly:

Spread the 1-2 tablespoons of white sauce in the dish (to stop it from sticking), then add half the macaroni, half the chicken and mushroom (adding grated cheese *optional), and half the white sauce + half stock water (adding grated cheese *optional) and repeat.

At the end, garnish with white sauce and grated cheese. In order for the cheese not to burn, spread 2-3 tablespoons of milk on top of the cheese and more mushrooms.

Baking:

Coat the macaroni and cheese dish with silver foil, leave some room between the dish and the coating so as not to stick. Use a fork to pierce some holes into the foil.

At this point, your oven should’ve been preheated to 200 degrees. Before you bake the gratin, lower the heat to 180. Cook for 20-25 mins.

After baking for 20-25minutes, reduce heat to 150 and remove tin foil. Cook it some more for another 15-20 minutes until golden brown. Depending on your oven, the cooking time should last between 40-45 minutes (in all). Leave to cool for 20 minutes before serving.

Again, I ate the photo (included) too.

Prawn Cocktail

Today, I’ll be introducing you to my favourite three-course meal recipes. These will be easy to make, delicious to eat and a treat to look at.

This first recipe is a twist on the traditional prawn cocktail. I don’t know, can a prawn cocktail be traditional? I think so…

I came up with this while studying Catering at GCSE, and I’ve been making it ever since. It’s absolutely delicious and puts a fine-dining twist on the average, bog standard prawn cocktail that we’re used to. It’s delicious.

Ingredients for the prawn cocktail:

  • Fresh King Prawns/Shrimps/Langoustines
  • Avocado
  • Mixed leaves (I chose: spinach, watercress and rocket)
  • Caviar* (for garnish)
  • Dill

*optional

Marie Rose/Thousand Islands Dressing:

  • Mayonnaise
  • Ketchup
  • Tabasco*
  • Lemon juice
  • Ground pepper
  • Dash of paprika*

*optional

Method:

De-poop the langoustines… Yes, there’s a thread of absolute sh*t that runs through its back, remove that.

Next, you’ll want to boil some water and lemon zest together with a pinch of salt (adding a ‘bae’ leaf for flavouring). Once boiled, turn off the heat and take the saucepan off it ready to soak the prawns in boiling water for 3 and a half minutes.

FYI: you’re looking for a coral tone on the shrimps (that’s how you know they’re ready for assembling).

Remove the prawns from the boiling water and transfer into a sieve for drainage, before assembling all the ingredients into your favourite serving bowl/glass.

The assembling part is vital obvs, but everyone does it differently… I start by scattering some mixed leaves on the base, adding the avocado, prawn, and sauce with a sprinkle of caviar. Do this as many times (forming layers) at the end, just garnish with some dill.

Finally, add extra langoustines around the glass for decoration. Can’t have too much langoustines. They’re yummy.

This recipe is so delicious that I ate the picture included.

Dr Pepper Poke Cake

“Hey bakeries! Do you still make POKES?”

Dr. Pepper is LIFE! If you don’t know of my obsession with DP, it’s fine – I only just recently rediscovered it…

Dr. Pepper to me is like Vimto. I try not to have too much… If I have it once, I’ll get hooked on it and I’ll end up on insulin or just bleeding sugar.

So, anyway –  I recently discovered a Dr Pepper Poke cake (which I was literally gobsmacked about). I felt like someone smacked my gob virtually and imaginarily…

Honestly. It sounds so easy to make that I couldn’t actually believe I hadn’t thought of it earlier! Like, I don’t mean to toot my own patoot but I’m usually awesome at this stuff.

Say what you want about me, but I know how to cook and bake. If nothing else comes of me, I’ll just become a housewife or just a house. (preferably a wife one).

The ingredients of this ‘Poke Cake’ is Dr. Pepper (I know! It’s CRAZY to think that a Dr. Pepper Poke Cake would have Dr. Pepper in it, isn’t it?! 😝), and Chocolate Cake Mix. That’s literally it.

The frosting? Butter, powdered sugar, vanilla extract, maraschino cherry syrup/juice, and (yeah, I know this bit’s weird) a dash of salt.

Mix/Beat. Done.

Transfer into a cake tin, poke holes into it and bake in the oven for 25mins at 350 degrees.

After the cake has baked, you’ll have to (if you want to) ‘Assemble‘ the frosting ‘pon the cake like some Marvel Avengers series. Oh, and some maraschino cherries for decoration wouldn’t go amiss…

DISCLAIMER: the reason it’s called ‘Poke Cake’ is because it’s got holes in it. This is the Holiest cake I’ve ever seen. 🙏

It’s a taste sensation. This is my twist on a Black Forest. Trust me, it’s delicious and my favourite (since I discovered it). I love it. It’s so simple, so tasty and so good. Thank you Elle for bringing it to my attention. I’ve embedded the video so that you can check the recipe for yourself.

Poke me on Facebook.

Japanese, Sushi

Japanese cuisine – aka: ‘sushi’. Now is the time to discuss my favourite cuisine EVER… It’s with great pride that I announce sushi is Bae. It’s been bae all this time… Bae. ‘Anywae’, yaeh – bae.

I love sushi of all types, hosomaki, uramaki,nigiri, sashimi, maki and temaki… They’re life. I love them because you can purchase sushi in different variations to suit your dietary requirements (i.e. vegetarian, pescatarian, and sometimes even meat). My favourite of all has to be the uramaki – a simple salmon & avocado would do just fine.

Other reasons to like sushi: anyone who’s everyone can have and enjoy these filling but bite sized tasters. Also, there are two styles of sushi such as tempura and/or raw. The good thing is, it’s up to the person’s preference. I think this is why I love sushi more than any other cuisine.

Furthermore, (oo-er, yes BIG words now…) I don’t usually eat rice – but when I do, it’s sticky rice. I’d eat sticky rice (the main ingredient of sushi) on a daily basis if I could…

There’s a really great Japanese shop near where I work that makes them fresh to buy each day. At 4pm, they start selling them for clean cheap (not dirt) because they don’t like food waste… Neither do I.

Want to learn how to make sushi? Here‘s a recipe to feast your eyes and mouth on.

In terms of good sushi restaurants in London, my personal favourite is Eat Tokyo in Golder’s Green. Others include SushiSamba in Liverpool Street, and Nobu in Oxford Street.

How much sushi could a sushi chef sushi if a sushi chef could sushi? All of ’em.

In order to reach my 300 word count, I’ll be explaining How To: eat sushi:

  • with chopsticks
  • you can go all #ThugLyf and eat them by hand

All you have to do is pop them in your sushi-hole like a Skittle and not only hope for the best but become the best.

Accompaniments to sushi: usually you’d find pickled ginger and wasabi which – umm, let’s skip that… I love chilli but I don’t want to cremate my tastebuds with a paste! Finally, you can also add soya sauce to enhance the experience of sushi eating. However, I can’t because my face’ll bloat faster and would look more inflated than a life-sized beach ball.

Without further ado… Chow down.