baking, cooking, food, fruit, Homes, lemon, pancake day, pancakes, recipe, strawberries, sugar
art, biscuits, custard cream, flying saucers, ice lollies, illustration, Joel Penkman, painting, parma violets, party rings, pink wafer, rocket lolly, still life, sugar, sweets
Happy Pancake day to all our readers and followers. We’d thought we’d share our simple pancake recipe with you. We love ours simply with a little lemon and a sprinkle of sugar… how do you eat yours?
110g plain flour
Pinch of salt
½ pint of milk (can use half water and half milk)
Selection of your favourite toppings
- Sieve the flour and salt into a bowl; add the egg
- Add ¼ of the milk and stir carefully with a wooden spoon, beat the mixture until it is smooth and then let it stand for 15mins
- Slowly add and beat together the rest of the milk and then use an egg whisk to get air into the mixture – Into a small pan add a dessert spoon of oil and heat until you can see steam rising faintly, pour the mixture on to the pan so that it covers the whole area in a thin layer
- Cook for 2mins each side
- And then sprinkle with your favourite toppings.
is definitely a guy after our own hearts – just take a peek at his sugary sweet artwork! His realistic, simple still lifes depict a few of our favourite treats, from the rocket ice lollies, party rings and even those sherbert-filled flying saucers we so fondly remembered.
He say’s “I love food, and I love to paint, so combining the two seemed like a good idea.”
We’re now on a sugar high from just looking at them…
Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds – and in view of the occasion we’ve also carved our own Unicorn pumpkin!
- First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
- Combine the water into the mixture gradually to make the dough
- ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
- Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
- Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
- Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
- Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
- Add the condensed milk and stir together
- Put the filling mixture into the semi-baked pastry
- *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
- Put the pie into the oven and bake for 50 minutes
- Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
- Turn the oven temperature down to 140C and bake for a further 1 ½ hours
- Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee
Please do share your creative treats and carvings – we’d love to see them!!
By Melodie Walter