Dutch Apple Pancake

Ingredients

4 Golden Delicious apples, halved, cored, and cut into 1/4-inch-thick slices
3 tablespoons honey or maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs and 2 egg whites
1/2 cup non-fat milk
1 tablespoon canola oil
1 teaspoon vanilla extract (essence)
1 tablespoon grated orange zest
1/4 cup all-purpose (plain) flour
1/4 cup whole wheat (wholemeal) flour
1 tablespoon confectioners’ (icing) sugar
4 lemon wedges

Method

  1. Preheat an oven to 425°F (220°C). Coat two 9-inch pie pans with nonstick cooking spray.
  2. Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. Add the apple slices and cook, stirring and tossing every 2-3 minutes, until they have softened slightly and are browned in spots, about 10 minutes.
  3. Add the honey or syrup, cinnamon, and nutmeg and continue cooking, stirring frequently, until the apples are tender and the honey coats them in a syrupy glaze, about 5 minutes.
  4. In a bowl, beat the eggs and egg whites, milk, oil, vanilla, and orange zest until blended. Add the all-purpose flour and whole wheat flour and beat until completely smooth.
  5. Divide the batter evenly between the prepared pans. Top each with an equal amount of the apple slices.
  6. Bake in the oven until golden brown and puffed, about 20 minutes.
  7. Remove from the oven and dust with the confectioners’ sugar. Cut each pancake in half and serve immediately. Pass the lemon wedges at the table.

Makes 4 servings.

Source: Mayo Clinic

Advertisements

Green Asparagus Soup with Salmon Trout

Ingredients

2-1/4 lb green asparagus
salt
1 pinch sugar
2 sprigs tarragon
1 onion
2 tablespoons clarified butter
1 large potato
4 tablespoons cream
freshly ground white pepper
5-1/2 oz smoked salmon trout

Method

  1. Wash the asparagus thoroughly and remove the woody ends.
  2. Cook the woody ends in 4-1/2 cups salted water, flavoured with a pinch of sugar and 1 sprig of tarragon for 15 minutes.
  3. Peel the onion, chop finely and braise lightly in clarified butter until golden yellow.
  4. Dice the peeled potatoes, add to the saucepan and season with a little salt. Add some water, cover and cook.
  5. Strain the asparagus stock (broth) through a sieve into a second saucepan.
  6. Cut the asparagus into pieces 1-1/4-inch long, add the strained stock (broth) and cook for 10 minutes. Remove from the stock (broth) and drain.
  7. Remove the asparagus tips from the rest of the asparagus.
  8. Add half the remaining asparagus pieces to the saucepan with the onion and potatoes. Stir in 3/4 of the asparagus stock (broth). Add the cream and stir.
  9. Add the rest of the asparagus and the remaining tarragon leaves. Season with salt and pepper.
  10. Cut the salmon trout into small pieces and add to the soup. Serve hot.

Makes 4 servings.

Source: Cooking with Asparagus

Fried Eggs with Spiced Yogurt Sauce

Ingredients

2 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp dried mint
1/2 tsp sweet paprika
1 tsp cumin seeds
cooking oil spray
4 eggs
1/2 cup Greek-style yogurt, warmed
1 tbsp Japanese seven-spice powder
2 tbsp loosely packed fresh mint leaves
2 to 3 whole-grain pitta breads about 170 g, char-grilled

Method

  1. Place the yogurt in a covered microwave-safe bowl, warm in the microwave for 20 to 30 seconds.
  2. Heat oil in a 9-inch frying pan over medium heat. Cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Transfer spiced oil to a small bowl.
  3. Wipe out pan with paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat, cook eggs for 4 minutes or until whites are set and yolks remain runny.
  4. Add yoghurt to pan. Rmove from heat.
  5. Sprinkle eggs with seven-spice powder and fresh mint. Drizzle with spiced oil. Season. Serve with pitta bread.

Makes 2 to 3 servings.

Source: The Australian Women’s Weekly

Banana and Chocolate Almond Toasts

Ingredients

4 slices square sourdough bread
1/2 oz butter, softened
2 tbsp almond butter
1 tsp cacao powder
2 tsp syrup
1 medium banana, sliced thinly
1/4 tsp ground cinnamon

Method

  1. Preheat a jaffle or sandwich maker.
  2. Spread one side of each bread slice with butter.
  3. Stir almond butter, cacao and syrup in a small bowl until smooth.
  4. Place two slices of bread buttered-side-down on a board. Spread half the almond butter mixture on each slice, then top with banana, leaving a 1/2-inch border. Top with remaining bread slices, buttered-side-up.
  5. Cook sandwiches in jaffle maker for 5 minutes or until golden. Serve cut in half, dusted with cinnamon.

Makes 2 servings.

Source: Everyday Power Foods

Oreo Pancakes With Chocolate Fudge Sauce

Ingredients

1-1/4 cups self-raising/rising flour, sifted
1 tsp baking powder
1 egg, separated
1 tsp vanilla extract
2 tbsp caster/granulated sugar
pinch of salt
1 cup plus
1 tbsp whole milk
2 tbsp melted butter, plus extra for frying
9 Oreo cookies or similar, broken into pieces

Chocolate Fudge Sauce

1⁄3 cup cocoa powder, sifted
1 tsp cold water
2⁄3 cup double/heavy cream
1⁄3 cup semi-sweet or milk chocolate, chopped
1 tbsp golden/light corn syrup
1 tbsp butter Pinch of salt
1 tsp vanilla extract

Method

  1. To make the pancake batter, put the flour, baking powder, egg yolk, vanilla, sugar, salt and milk into a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.
  2. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
  3. For the chocolate fudge sauce, mix the cocoa powder with the cold water until you have a smooth paste. Put the cream, chocolate, cocoa paste, golden/light corn syrup, butter, salt and vanilla extract in a saucepan set over a medium heat and simmer until the chocolate has melted and you have a smooth, glossy sauce. Keep the pan over a low heat to keep the sauce warm until you are ready to serve.
  4. When you are ready to serve, remove your batter mixture from the refrigerator and stir once.
  5. Put a little butter in a large frying pan/ skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan. Sprinkle some of the Oreo cookies into the batter and cook until the batter is just set, then turn over and cook for a further 2-3 minutes.
  6. Once cooked, keep the pancakes warm while you cook the remaining batter in the same way, adding a little butter to the pan each time, if required.
  7. Serve the pancakes in stacks with the hot chocolate fudge sauce poured over the top.

Makes 12 pancakes.

Source: Winnipeg Free Press