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

Moroccan Chicken with Grilled Vegetables


1/3 cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
2 cloves garlic, minced
2 tsp minced fresh ginger
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cinnamon
pinch each salt and pepper
1 lb boneless skinless chicken breasts

Grilled Vegetables

2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced
1 tsp minced fresh ginger
1/4 tsp each salt and pepper
pinch cinnamon
1 small red onion, cut in 1/2-inch thick rounds
1 zucchini, cut lengthwise in 1/2-inch thick slices
2 portobello mushrooms, stems and gills removed
1 sweet red pepper, quartered
2 tbsp chopped fresh cilantro


  1. To make the chicken, in a bowl, stir together yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 2 hours.
  2. Place chicken on greased grill over medium-high heat. Close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing.
  3. While chicken is marinating, in bowl, stir together lemon juice, oil, garlic, ginger, salt, pepper and cinnamon.
  4. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat. Close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes.
  5. Cut mushrooms in half. Place on platter along with remaining grilled vegetables. Sprinkle with cilantro. Serve vegetables with chicken.

Makes 4 servings.

Source: The Complete Chicken Cookbook

Moroccan-style Red Snapper with Chermoula


8 x 6 oz or 4 x 12 oz red snapper, cleaned and scaled
fresh cilantro sprigs and lime wedges, to garnish


4 garlic cloves
sea salt
2 oz chopped fresh cilantro
2 tsp paprika
2 tsp ground cumin
pinch of chili powder
2/3 cup olive oil
4 tbsp lemon or lime juice


  1. Begin by preparing the chermoula. Pound the garlic with a pinch of sea salt in a mortar with a pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil, then the lemon juice.
  2. Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. Place the fish in a nonmetallic dish, cover, and let marinate in the refrigerator for 1 hour.
  3. Preheat the broiler or barbecue.
  4. Cook the fish for 4-5 minutes on each side, until the flesh flakes easily. Serve at once, garnished with cilantro sprigs and lime wedges.

Makes 4 servings.

Source: Garlic

Orange Syllabub with Crunchy Orange Sprinkle


2/3 cup southern French Muscat or other strong sweet white wine
1 tablespoon Cointreau or other orange liqueur
finely grated zest of 2 unwaxed oranges
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
4 tablespoons sugar
1-3/4 cup heavy cream, chilled


  1. Pour the wine into a bowl, add the Cointreau or orange liqueur, half the grated orange zest, the orange and lemon juice, and 2 tablespoons sugar. Stir, cover, and chill in the refrigerator for several hours or overnight.
  2. Mix the remaining orange zest and sugar in a bowl. Spread it over a plate and leave for a couple of hours to crisp up. Store it in an airtight container until ready to serve.
  3. Strain the wine mixture through a fine, non-metallic sieve. Pour the cream into the large chilled bowl and beat with a hand-held electric mixer until it starts to thicken. Gradually add the orange-flavored wine, beating well after each addition, until the cream thickens again—you want a thick pouring consistency. When the final addition of wine has been incorporated the mixture should hold a trail when you lift out the beaters, but it shouldn’t be stiff. (Don’t overbear it, or it will separate.)
  4. Ladle the mixture into 6 individual glass dishes and chill them in the refrigerator for at least 1 hour before serving.
  5. Just before serving, sprinkle the orange sugar over the top of each syllabub.

Makes 6 servings.

Source: Cooking with Wine

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