Pancake Kebobs

This batter is an American style pancake batter rather than a traditional crepe style we are used to in Ireland. They hold their shape better and are much better for making mini pancakes for the kebobs.

This batter is also the one you should use if you want to do love-hearts, letters for someone’s names or any shapes with the pancake batter. Great for birthday breakfasts!

Ingredients:

3 large eggs – room temp
115gr plain flour
1 heaped teasp baking powder
140ml milk
1 pinch salt

Method:

1. Separate the egg yolks from the whites into 2 different bowls.
2. Add the flour, baking powder  and milk to the egg yolks and beat well until completely combines
3. Whisk the egg whites and pinch of salt until stiff peaks form.
4. Fold into the egg yolk mixture.
5. Batter can be left in the fridge, but it’s best to us e on the same day you make it.
6. Melt a little butter in a non stick pan and create your mini pancakes.

To make the kebobs:

Use skewers of any size and whatever hard(ish)fruit you have, e.g strawberries, banana, grapes, blueberries and some nutella.
Spread some nutella on a pancake, place on skewer, add fruit and keep stacking!

Couldn't be easier!

Enjoy!
Jill

Samosas

Samosas

Samosas are great for snacks. You can serve them with a variety of dipping sauces, depending on what you have at hand. Sweet chilli or a yogurt dip work great.

For these ones I used minced beef and potatoes as the base and the spices of choice were ground cumin and coriander, turmeric and a little chilli. We swerved them with sweet chili sauce.

Ingredients:

100g Mince beef
¼ finely diced red onion
¼ tsp ground cumin
¼ ground coriander
1/8  tsp cayenne pepper
¼ tsp turmeric
Pepper & Salt to taste
1 rooster potato – cut into small cubes and cooked for a few minutes. Cool
Filo Pastry – 1 sheet makes 4 samosas
50ml stock
Olive Oil

Method:

1)      Heat the oil in a pan, add the onions and cook gently until just cooked. Remove from pan.

2)      Add mince and spices to pan and cook on medium heat. Season well with pepper & salt.

3)      Add stock and mix well.

4)      Remove from pan and add to onion.

5)      Cut potatoes into little pieces and add to mince and onions.

6)      Leave to cool while you prepare the filo pastry.

7)      Open pastry sheets. Fold 1/3 of the sheet lengthways over and brush with melted butter. Fold other 1/3 over so you have one strip with 3 layers. Cut this in half so you have 2 pieces the same size. (see pictures)

8)      Place 1 tsp of cooled filling in one corner closest to you.

9)      Fold the pastry into a triangle over the filling and use a little butter to seal the edges. Continue folding in triangle until you reach the end of the sheet. Brush the top with a little more butter.

10)   Make the remaining samosas and place on baking tray in pre-heated over 180⁰C/200⁰F/Gas Mark 4, for about 10 minutes, until golden.

11)   Serve with fresh salad and a dipping sauce of your choice.

Falafels

Falafels with Tzatziki (Yogurt dip)

The main ingredient for Falafels is Chickpeas (garbanzo beans). 

They are a great source of protein and are rich in fibre. They are sometimes overlooked as a protein but have purportedly great health benefits, from helping with weight loss to lowering bad cholesterol. I know someone who drinks the water from soaking chickpeas overnight because it has reduced their cholesteral levels quite considerably. 

It’s certainly worth looking at the health benefits of these little beans!

We made these at our last cooking class with the kids and they went down a treat. They are great hot or cold, so they could be used for picnics, lunches or as a nice addition to a snack-on-the-go list.

The dip is delicious with lamb kebabs too!

Ingredients:

Ingredients:

400g Chickpeas
½ tsp ground cumin
½ tsp ground coriander
1 garlic clove
1 small red onion
2 tbsp plain flour (make these gluten free by using almond flour)
Some fresh parsley

Method:

1.      Place all ingredients into a food processor.

2.      Whizz until combined together.

3.      Remove and place in refrigerator for up to 1 hour so falafels don’t fall apart when you try to cook them.

4.      Use a little flour to coat your hands and roll the mixture into small balls, a little smaller than golf ball size.

5.      Heat coconut/sunflower oil in a pan or pot and when sizzling, place falafels in to brown. Turn the falafels to brown all sides if using a shallow pan.

6.      Serve with pitta bread or in lettuce leaves with tzatziki  (see below)

          

Tzatziki  - Yogurt dip
A very simple version of this is.
2 heaped tbsp greek yogurt, 3 slices of cucumber cut into tiny pieces, a splash of lemon juice and pepper & salt to taste.
Mix this altogether and hey presto! Yogurt & Cucumber dip better known as tzatziki!