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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.
Some foods just go perfectly together, like cookies and milk, jelly and ice cream, macaroni and cheese….
So we were excited to see these clever pantone prints from graphic artist Dschwen, who clearly knows a thing or two about perfect food pairs!
It’s an ongoing project, so check out #pantonepairings.
What’s your favourite?
So it seems like summer is starting to get underway here in the UK (not that we want to jinx anything!) and here at Cellardoor HQ we’ve been starting to think of yummy treats to help cool us off – and this yummy frozen strawberry dessert
is one of our faves!
500g (1lb 2oz) strawberries, hulled – plus a
few extra (whole), for decoration
2 egg yolks
1tsp vanilla extract
200g (7oz) caster sugar
400ml double cream
biscotti, to serve
- Line a loaf tin or small brownie pan with non-stick baking paper.
- Halve the strawberries and crush with a potato masher to make a chunky purée.
- In a large glass or heatproof bowl, add the eggs, yolks, vanilla and sugar.
- Place over a saucepan filled with 1 inch of water. Using an electric whisk, beat the mixture over the simmering water for 4 minutes. Remove and continue to whisk until thick, frothy and completely cool. – Whip the double cream and fold into the egg mixture along with half of the strawberry purée.
- Spoon some of the strawberry mixture into the bottom of the tin and then cover with ¼ of the semifreddo. Cover with more of the purée and repeat until it’s full.
- Freeze covered for 4-6 hours until frozen. When ready to serve, cut into thick slices or spoon out with an ice-cream scooper.
- Serve with little biscotti and extra strawberries.