Food Recipes

Basic Pancakes With Sugar And Lemon

 Ingredients 

For The Pancake Mixture

• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter

 To serve

• caster sugar
• lemon juice
• lemon wedges

Preparation Method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

   How To Make Fresh Spring Rolls

 Ingredients

• 200g Beef chopped/minced/ground
• 1 Cup White Cabbage sliced
• 1 Cup Bean Sprouts
• 1 Cup Hard Tofu, cut into 1 inch cubes
• 1/2 Cup Fresh Glass Noodles
• 1/2 Cup Carrots, diced
• 1/2 Cup Mushrooms, sliced
• 2 Cloves garlic, finely chopped
• 3 Spring Onions, finely chopped
• 2 Eggs
• 2 tbs Thai Seasoning Sauce
• 2 tbs Oyster sauce
• 1 tbs Sugar
• 1 tbs Chicken Stock powder, 1 cube
• 10-15 Spring Roll Wrappers
• 2-3 Cups Oil

Preparation Method

 Pour 2tbs oil into a hot wok and add in garlic.
Cook for about 10 seconds, till the garlic starts to give off aroma.
Add the tofu.
Stir about a minute before adding the pork and mix in, stirring until pork is separated and half cooked.
Next add chopped cabbage and bean sprouts, mushrooms and carrots.
Stir and mix together for about 2 minutes.
Next add glass noodles, stir in before adding seasoning sauce, chicken stock, sugar and oyster sauce.
Mix well together before adding the spring onions stir in and leave to cool.
Beat the eggs.
Get the wrappers separated, ready.
Next using a large spoon add the mixture in a corner (if using squares) of the wrapper and roll up about half way, fold over the sides and seal the edges of the flap so it sticks shut. Leave to cool further.
In the wok add in 2-3 cups of oil on medium/high heat and place in your spring rolls turning continuously until golden brown.
Remove and leave to drain for a few minutes before serving.
Serve hot with Thai sweet chili dipping sauce.