I love potatoes. When comes to potatoes I will make anything with them. These beautiful and crunchy pancakes are a hit if you serve as a finger food or even as a side. making the pancake is so simple and easy.
You can add spring onions or even leeks for color and more taste. Add more flavours by adding some stock powder and bacon or any other meat to make it a full meal.
Every time I make them it flies away from the plate leaving nothing for me. 🙂 . The dipping sauce can be different from mine. If you are a vegetarian try not using fish sauce. I like it with out any dipping sauce.
To give a colourful look you can add grated sweet potatoes in it too.
This recipe will serve 4 & the recipe is below……………………….
These little tartlets are really good and so simple and easy to make. They do not need any proofing like other breads. It can be made in less than an hour. It makes a full meal when you add a topping with meat and vegetables. Also can be served as a side or as a canape too.
Instead of the meat I used left over meat from the roast or even a simple curry with vegetables will be good on this tart. After baking it gives a nice golden colour crust too. Make your own filling for this and enjoy!
Have you ever tried the soft Asian style bread? For the money you buy one you can make several at home. These are very soft potato buns that you can even try with left over mashed potatoes. All you need is mashed potatoes with stir fried onions as the filling.
These savoury potato breads are nice as a starter or as breakfast too.
To make the buns more softer you can add bread improvers , but its not necessary if you knead the bread well.
Some ask me whether I have hidden secrets to get softer buns. I never keep any secrets. All you need to do is make them quite often. Then you become a well experienced baker. Not only they are home made but also it gives you the self satisfaction. I really enjoy baking and also love to share the correct recipes with others.
Video for the bread…………………….
Recipe for potato bread………………………..
Feather soft texture and a closer look when you touch…………………………..
Cauliflower in a pancake batter makes a beautiful meal for a busy morning or a dinner. They are so simple to make. The meal will be ready less than 30 minutes. This is a budget recipe as well as a one pot meal. These beautiful pancakes can be left in fridge for 3 days and can freeze for future use. When you freeze make sure to store in individual bags.
Instead of using eggs you can add a banana or some flax meal too. So it will help to bind the ingredients together.
You can change the herbs always to liking.
The other pancakes I have uploaded
- spinach pancakes
- Zucchini Pancakes
- Egg and chive savoury pancakes
- How to make thin pancakes
- Rice and coconut pancakes
- Pancakes with a sweet coconut filling
I make these pancakes at least once a week. You can serve this with any kind of a filling, a savoury or a sweet filling. These are really soft and I have added some pictures to show how soft they are.
The colour and the texture of these pancakes attract anyone who doesn’t like spinach. When you cook them make sure to cook them on a low flame for the brighter greenish colour.
To make the pancakes you will need 225 g plain flour, 85 g corn flour, 3 Eggs, 200 g spinach, salt to your taste, 30 g butter melted with 300 ml milk. You can always adjust the flour level to get the right consistency.
Add the spinach in to a food processor or a blender with milk and process until smooth in texture.
Once processed it will look like this.
After add the plain flour and corn flour in to the mixing bowl.
Next add the melted butter in to it.
After add the eggs in to the blender.
Process it until fully blended.
Put a pan on the stove .Add butter in to the hot pan.
Spread the butter evenly.
Add a ladle of the spinach mix on to the pan.
Turn the pan over to spread the mix or use the back of the spoon to spread it to circle.
Cook on both sides.
I put them on a wire rack . So that way they don’t stick together.
I found a bread same like this in a bread shop recently and I thought of making it for breakfast on a Saturday morning. I had enough time to do this as all the other wake up late. 🙂
This is so simple to make and also very nice all in one breakfast. For proofing ion the morning I switch on oven to 25 c and leave the dough there to double. It takes only less than thirty minutes. When I was telling the ingredients I missed several and I made sure to include them in my recipe.
The texture of this bread is the same as you find in bread shops and also the taste is much better than them too. Try making them for a quite breakfast and kids specially will love this with out a doubt.
This is a simple idea for a busy nights meal. I am using chicken as the meal but in quesadilla you can use any meat with the vegetables. Trust me no one will say no and can be done in few minutes. All you need is several ingredients & this is a one pot meal too. You can do this in a pan or even in a sandwich press. I always use my sandwich press for this
. You can add what ever you have with out sticking to a recipe….
It takes only ten minutes for everything.
Lets see step by step……….
Use the left overs from your Sunday roast or try pan frying some chicken for this.
I always buy wraps when I do my week end shopping for my lazy days.
Take a wrap and microwave or heat up in a pan for getting the flexibility with out breaking the wrap.
Butter the wrap for a better crunchy texture and more flavour or just omit this step.
Pull out some chicken and leave on one corner.
Wash your favourite salad leaves.
Lay them on the chicken.
Add some cucumber on top.
Add a a layer of tomatoes too .
Finish with slices of cheese.
Fold it overlapping the ends.
Put it on the sandwich press, grill or even a pan.
Toast it until golden brown.
Barley is one of my favourites and I try to use them in salads and casseroles . I use them to replace rice too. This one is like that and tastes amazing. You can serve this as a cold or a hot meal. After cooking barley , simply freeze them in individual containers or in bags for another day. You can take them to work and microwave to use a s a hot meal .
I always wash the barley several times and add water and leave to soak. (Remember you can cook with out soaking too.
After wash once and add water and cook until light and fluffy. You can add extra water and get barley water too.
I used pumpkin , Zucchini , capsicum and prawns. Dice the vegetables and wash the prawns.
Add salt and pepper to all of them and roast or grill them slightly.
After grilling the vegetables looks like this. Add some sultana to the vegetables to get a nice sweet taste.
Add some oil in to a pan and fry some onion and garlic and add the grilled vegetables stir well and add the barley. Stir fry one minute.
Serve hot or cold.
Leeks pancakes are so simple and easy to make. You can always make them with spring onions too. These are a crunchy pancake that you can make as a larger batch and freeze to take out when ever you want.
Cut the pancakes in to triangles and serve as a side or as a snack.
These are steps to follow………………………..
Wash and cut the leeks as fine as you can. ( Don’t process or chop in a machine) Add enough salt and pepper and also a table spoon full olive oil or butter in to it.
Take a cup of flour with enough salt and warm water. The water temperature should be about 60-70c. Add the warm water bit by bit and knead the dough until smooth.
Take the dough out and cut the the dough to equal parts. Make balls and cover it with a clean tea towel and leave 1/2 ah hour on the bench to rest.
Take one ball out and roll it to a circular shape. Butter or oil the surface of the circle.
Put the prepared leek mix in the middle and roll it and make a coil.
Press down the prepared coil and roll using a rolling pin.
Cook on both sides until golden brown. Serve hot with a curry , chutney, yogurt or a dip.