Cherry Pancakes in Cinnamon Cream


4 oz all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 cup + 2 tbsp milk
1 tbsp melted butter or oil
3/4 tbsp kirsch


8 oz black cherries
1 tablespoon kirsch


caster sugar (for dusting)
1/3 cup double cream
pinch of ground cinnamon
2 tablespoon toasted almonds, chopped


  1. To make the batter, sift the floir with the salt into a bowl. Make a well in the centre. Add the egg, yolk and kirsch. Add milk slowly, stirring all the time.
  2. When half of the milk has been added, stir in the melted butter and beat well until smooth.
  3. Add the remaining milk and leave to stand for 30 minutes before using. The batter should have the consistency of thin cream. If it is too thick, add a little extra milk.
  4. Stone the cherries, pour over 1 tablespoon kirsch, cover and leave for 30 minutes.
  5. Preheat the oven to 425ºF.
  6. Fry the pancakes. Put a tablespoon of cherries on each. Roll up pancakes, put them on a baking sheet and dust well with caster sugar.
  7. Heat pancakes through in the oven for 3-4 minutes. Place in a hot serving dish.
  8. Boil the cream with the cinnamon, pour this over the pancakes and scatter the almonds on top. Serve at once.

Source: Cooking with Eggs

Ramen Soup with Greens


7 cups dashi (Japanese stock)
2 tablespoons Japanese soy sauce, or dark soy sauce
1-1/2 tablespoons mirin (sweet rice wine)
2 fresh shiitake mushrooms, finely sliced
6 oz dried ramen noodles
8 quail eggs or 4 eggs
8 oz pickled Japanese wild vegetables (sansai) or 7 oz. baby spinach mixed with 1 oz chopped bamboo shoot
2 scallions, finely sliced diagonally


  1. To make the broth, put the dashi, soy sauce, and mirin into a saucepan, bring to a boil and simmer for 5-6 minutes.
  2. Add the mushrooms and cook for 2-3 minutes. Set aside.
  3. Bring a large saucepan of unsalted water to a boil, then add the noodles and cook for about 4-5 minutes until tender. Drain and tip into a bowl of cold water set under cold running water. Using your hands, carefully rinse the noodles of excess surface starch. Drain again.
  4. Bring a large skillet of water to a boil. Carefully prick the quail eggs with the point of a sharp knife, piercing the tough inner membrane. Crack the eggs into the simmering water, cover, and immediately remove from the heat. Let stand for 1 minute until just set, then transfer to a bowl of cold water to arrest cooking. If using eggs, cook for 4 minutes, then transfer to cold water.
  5. Return the broth to a boil, add the noodles and pickled vegetables or spinach and bamboo shoot, and reheat for 1 minute. Divide between 4 heated soup bowls, top with the poached eggs and scallions, then serve.

Makes 4 servings.

Source: Noodles and Pasta

Belgian-style Cheese Souffle Omelet


6 tbsp butter
1 cup finely grated sharp Cheddar cheese
1 cup whipping cream
ground white pepper
5 eggs, separated
5 tbsp cold water


  1. Heat 4 tablespoons butter in the top of a double boiler over hot water until bubbly.
  2. Add cheese and stir until smooth. There may be a small amount of melted butter around the edge but this will blend in with the cream.
  3. Pour in cream very slowly, stirring constantly until smooth and creamy.
  4. Stir in 1/8 teaspoon salt and a dash of pepper and keep warm.
  5. Beat the egg yolks and water in a small bowl with a fork until blended. Season with salt and pepper to taste.
  6. Beat egg whites in a large bowl until very stiff. Fold egg yolk mixture into the egg whites until mixture is a pale yellow foam.
  7. Heat remaining butter in a preheated, 9-inch omelet pan until butter just begins to brown. Pour the egg mixture into the pan and cook slowly, pulling the edge away from the side of the pan and leveling the top to the side with a spatula. Pierce through the omelet occasionally with the tip of the spatula to allow the heat to rise through the omelet. Cook until the base is a light golden brown and set but the top is still foamy.
  8. Place in a preheated broiler 6 to 8 inches from the source of heat. Broil for 4 minutes or until top is lightly browned.
  9. Invert onto heated platter. Pour the cheese sauce over omelet. Return to broiler and broil until sauce is browned. Serve immediately.

Makes 3 servings.

Source: The Creative Cooking Course

Banana Bread with Strawberry Compote and Mascarpone


4-1/2 oz butter, softened, plus extra for greasing
1/2 cup superfine sugar
generous 1/4 cup brown sugar
3 eggs
1 tsp vanilla extract
3 large ripe bananas
scant 2 cups self-rising flour
1 tsp freshly grated nutmeg
1 tsp ground cinnamon

Strawberry Compote

scant 14 cup brown sugar
juice of 2 oranges
grated rind of 1 orange
1 cinnamon stick
2-1/2 cups strawberries, thickly sliced

confectioners’ sugar, sifted, for dusting
mascarpone to serve


  1. Preheat the oven to 350°F/180°C. Grease a 9 x 41/4-inch/23 x 11-cm loaf pan and line the bottom with parchment paper.
  2. Place the butter and sugars in a bowl and beat together until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract.
  3. Peel the bananas and mash coarsely with the back of a fork. Stir gently into the butter mixture, then add the flour, nutmeg, and cinnamon, stirring until just combined.
  4. Pour the mixture into the prepared pan and bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes before turning out onto a wire rack.
  5. To make the compote, mix the brown sugar, orange juice, orange rind, and cinnamon stick together in a medium pan and bring to a boil. Add the strawberries and return to a boil. Remove from the heat, pour into a clean heatproof bowl, and let cool.
  6. Serve slices of the banana bread with a dollop of mascarpone and spoon over the warm or cold compote. Dust with sifted confectioners’ sugar.

Makes 8 servings.

Source: Brunch

Toasted English Muffins with Honey-Glazed Bacon & Eggs


6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
2 English muffins, split, toasted, and buttered


  1. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
  2. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or so until it takes on a slight glaze. Remove from the skillet and keep warm.
  3. Mix the corn, diced tomatoes, and chopped parsley together and season to taste with salt and pepper.
  4. Fry, poach, or scramble the eggs, as you prefer.
  5. Serve the honey-glazed bacon and eggs on buttered toasted English muffins, topped with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Brunch