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Sunday, 23 February 2020

Fluffy American Style Pancakes

As pancake day approaches, and I am the size of a house (8.5 months pregnant) where all I fancy is sweet treats, what a great excuse to whip up my favourite American style pancakes. The recipe is pretty basic, but depending on my mood and what I have in the fridge/larder, I dress them up accordingly.

Makes 8-10 reasonably sized pancakes

275g plain flour (or wholemeal if you prefer a healthier option)
1 tsp salt
1 tsp maple syrup (or honey)
2 tsp baking powder
265ml semi skimmed milk
4 tsp melted butter (or coconut oil if you prefer a healthier option) plus more for cooking
2 medium eggs

Measure and mix together the dry ingredients. Add the maple syrup, milk and eggs and beat together (I usually just use a whisk, as I can't be bothered to wash up the accessories for the mixer). Add the slightly cooled butter/oil at the end and continue to mix to make a smooth batter.

My go-to is to add lemon zest to the mixture and when cooking the pancakes, studding them with blueberries. Although, you can do pretty much anything. At Christmas I used Orange zest and studded with cranberries. I've added chopped pistachios and rosewater to the mixture before, which was divine (you need at least 2-4 tbsp of rosewater to add enough flavour. Lime and coconut (lime zest and desiccated coconut), Orange and cinnamon (Orange zest and 1.5 tsp cinnamon) are also delicious... The possibilities are endless.

You can then serve them with yogurt, honey, maple syrup, fruit, seeds, whatever you fancy. You can stack them high or portion them out. 

So, if you fancy American style pancakes instead of our traditional crepes this Pancake Day... Give this recipe a whirl, you won't be disappointed.

Tuesday, 23 October 2018

Spiced Chocolate Pot

Silky, decadent, dark chocolate infused with hot chilli and warm spices. The perfect autumnal treat.

250ml double cream
200g dark chocolate
1tsp ground cinnamon
4 cloves
½ tsp ground nutmeg
Star anise
1 red chilli

Infuse the cream with the spices and chilli as it is heated. Once hot remove the chilli and star anise, add in the chopped chocolate and stir until smooth and thick.
Spoon into glasses or ramekins and chill for 2-4 hours.

Saturday, 9 December 2017

Melomakarouna (Greek Honey Christmas Cookies)

This week I tried a new Melomakarouna (Greek honey Christmas cookies) recipe recommended to me by my friend. It's a recipe by Greek chef Akis Petretzikis. It was an awesome recipe. I thoroughly recommend it. We traditionally make these cookies at Christmas time. They are soft, nutty and have a fantastic cinnamon/honey/nutmeg flavour. A delicious Christmassy treat!

The link to his recipe video is below.
It makes a batch of 60 large cookies, or 80 smaller cookies.
Enjoy 👩‍🍳👨‍🍳

Saturday, 3 June 2017

Beet, Ginger and Apple Juice

Gorgeous and sunny day in London. Time for a healthy homemade juice! 

6 small apples
2 raw peeled beetroot
Big chunk of ginger

Put through a juicer... and voila..

Sunday, 5 February 2017

Kleftiko (Slow Cooked Lamb, Greek Stylee)

I would like to share one of my favourite dishes. It takes a long time to cook, but it is totally worth it! Kleftiko is a classic Greek slow cooked lamb dish in a tomato based sauce. I tested my recipe on my Yiayia (grandmother) a few times in the years before she died, and despite not being a massive lover of meat, she really enjoyed it.

Before buying a slow cooker recently I always used to do this dish in the oven, covered on a low heat. But since my household addition of a slow cooker, I find it much easier and tastier done this way.

Serves 4, generous portions

4 lamb shanks
2 cans of chopped tomatoes
4 large fresh tomatoes (quartered)
1 large onion (chopped)
3 tsp ground cinnamon
2 cinnamon sticks
Juice and zest from 1 lemon
5 heaped tsp dried oregano
a good pinch of salt
a good amount of ground pepper

In a slow cooker, place on high for about 5 hours. I sear the meat first in a hot pan with olive oil an a dash of cinnamon, to lock in the moisture and flavours.

In the oven, on a low heat- 6 hours. Start at (200 degrees for 1 hour and then lower to 150 degrees for 5 hours). Sear the meat first in the same way as above. Ensure the meat is covered with a oven safe lid or aluminium foil.

Perfect Winter Porridge

Porridge is so good for keeping you warm and feeling full, especially in winter! The problem I have found is that it can often taste bland and boring. After some experimenting with various ways of making the actual porridge and different toppings to compliment it, I think I may have cracked it.

With the addition of a little double cream, cinnamon, vanilla and a couple of strawberries to serve, there is no need for sugar in this recipe. It tastes naturally sweet and creamy. Best of all, it's balanced, warming and healthy. The perfect start for a winter's day!

This recipe serves 2.

The Porridge:
360g Porridge oats
240ml milk
10ml double cream
2 cinnamon sticks
1 tsp ground cinnamon
1/2 tsp vanilla essence
(Stir often on a low heat for about 10 minutes,
add the double cream in the last few minutes.)

To Serve:
A selection of chopped nuts/ granola or both
(Remove cinnamon sticks before serving)