Stuffed chickpea crepes

Try these! They are delicious!
To make my crepes, I adjusted Madhur Jaffrey’s recipe, using the same quantities of gram flour (140g) and water (250ml), but adjusting the spices. I used ½ tsp of cayenne, 1 tsp coriander, 3-4 crushed garlic cloves and ½ tsp chilli powder. You end up with something  that looks like this:
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My main tip is not to worry about the consistency of the batter – it’s a lot more watery than milk-and-egg based crepes but it cooks up fine. The quantity here makes about 4-6 large crepes depending on the size of your pan.

Step 1 Make batter
Step 2 Heat 1-2 tsp vegetable oil in a frying pan, evenly coating the base of the pan
Step 3 Pour in enough batter to cover the base of the pan with a thin layer, as you would for a standard crepe
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Step 4 Fry on a medium heat until the top of the pancake starts to form air bubbles, then flip using a spatula

Stuffed chickpea crepes Toppings! The possibilities are endless. I have covered mine with all sorts of things including:
• A layer of grated cheddar cheese, a handful of spinach and an egg
• A layer of leftover cooked rice mixed with leftover curry, and an egg
• Softened onions, spinach, egg
Once you have piled your toppings on, fold the crepe over into a half-moon shape and cook, turning once, until the egg is cooked to your liking.
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I find the topping holds together quite well and with a bit of care these can be wrapped up in foil and taken as a packed lunch.

Beware, these crepes are so scrumptious your pets may try to mug ypu for them. This is Gustav, looking hopeful.
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Batty for biscuits

I experienced an uncanny craving for biscuits on Sunday – and it was incredibly easy to whip some up. In just an hour I managed to make four varieties, so our biscuit tins will be full for a few weeks!

Oat, Honey and Nut Crumbles

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These have proved a big hit with my partner and I suspect they’ll become a lunchbox staple. I used wholemeal, but you can use plain or a mixture of both. If you like a springier biscuit – more like an American cookie – use self-raising flour or add a teaspoon of baking powder. And for extra chew, use a mixture of Demerara and Muscovado sugars. You can also experiment with additions like dried fuit, coconut, chocolate – whatever you like!

Ingredients

75g flour

75g oats – I used jumbo oats for texture

50g chopped walnuts

75g brown sugar

75g butter

1 tbsp honey

1 tbsp milk

Method

Preheat your oven to 160C. Put the flour, oats, nuts and sugar into a mixing bowl. Next, melt the butter, honey and milk in a pan until heated through and fully combined. Stir the mixture into the dry ingredients until fully combined. Using a teaspoon, drop spoonfuls of the mixture onto a lightly greased baking tray and flatten into a biscuit shape (round, square, triangular). Bake for 8-12 minutes (depending on the temperament of your oven) or until golden brown and leave to cool for five minutes before removing from the tray (otherwise they will burn your mouth and break to pieces!)

Chocolate, spice and peanut butter

I used BBC Good Food’s Basic Biscuit Dough Recipe as a starting point, with the following amendments:

#1 – I mixed the wet ingredients as described in the BBC recipe, and then divided them in half to make two separate mixes.

#2 For the spice biscuits I added 1 heaped teaspoon of mixed spice and 150g of whole wheat plain flour. I chilled the dough for 15 minutes, then divided it into little balls and pressed them into flat biscuit shapes. In my oven, they took 8 minutes at 160C.
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#3 For the plain chocolate biscuits, I added 150g plain white flour and 2 tsp cocoa powder.
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After chilling the dough, I divided it into small balls and pressed them down with my fingers before making indentations with a fork. These took about 8 mins to bake at 160C.
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#4 For the peanut butter chocolate biscuits I took half the chocolate dough and pressed it into a rectangular shape about 6in long. I then spread it with peanut butter and rolled it into a sausage shape before cutting it into 1in slices.
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I baked them at 160C for 8-10 mins.
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Gin and Tonic Sorbet

Love gin and tonic….love sorbet…cannot wait to try this!!

ice cream magazine

Gin and Tonic Sorbet

Recipe:

½ cup sugar

½ Water

1 large or 2 medium lemon or limes, zest and juice

2 ½ cups tonic water

3 fl.oz. shot gin. Vodka also works!

In a saucepan, make simple syrup by gently heating ½ cup water and sugar until sugar is dissolved. Remove from the heat and add the lemon or  lime zest and juice.

Combine the  gin and syrup then refrigerate. Also keep the tonic water icy cold in the refigerator add this to the gin syrup in the ice cream machine as you start to process.

Follow your machine’s directions to freeze the sorbet 30-45 mins. Transfer and store in an appropriate container and freeze to allow it to continue to firm.

…….

Remove from the freezer 10 minutes before serving,

Serve in pretty little glasses garnished with more lemon or lime twists and/or rim the glass with lime sugar…

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Fabulous Home-made Gnocchi

A couple of months back I got my Goth to make me some gnocchi and it was so delicious I’ve been thinking of getting him to try it again. Almost definitely using this recipe, which looks amazing!

Jono & Jules do food & wine

Gnocchi with peas

Gnocchi – where have you been all our lives? So much easier than we anticipated!

Wine suggestion: We tried a delicious Langhe Nebbiolo by Luigi Pira from Piedmont in Italy which had a great balance between light weight, depth of flavour, dancing acidity and a characterful earthiness. Gnocchi is refined and elegant but also earthy and rustic and the food-wine combo matched really well.

Gnocchi – serves 4

  • 2 large floury potatoes
  • 50g ricotta cheese
  • 90g plain flour
  • 1 egg, beaten
  • 1 thyme sprig, leaves only
  • sea salt and freshly ground white pepper
  • Grated Parmesan – to serve

For the Sauce: 

  • olive oil
  • black pepper
  • 150g frozen peas, defrosted
  • butter
  • 1 thyme sprig, leaves only
  • zest of 1 lemon

Preheat the oven to 200°C/Gas 6.

Bake the potatoes for 1-1¼ hours until tender. While the potatoes are still warm, remove the flesh from the skin and mash until…

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Breakfast eggs Benedicte ?

Cooking with Mr Fitz

Does this count as eggs Benedicte ?

English duchy muffins .. (Bought on a red ticket) Split, toasted and buttered..

Buckinghamshire ham (bought on a red ticket).. Heated through on the iron pan..

Burford brown eggs (no red ticket!) .. Poached in those really neat poachie pouches.. I think they are great! Like coffee filters ( remember them!?)

Just pop the egg into them and straight into the simmering water..

Easy peasey..

Assembled and plops of hollandaise sauce , store bought and very good plopped atop.. garden chives to complete.. With Bristol blend pepper and Mediterranean flower salt..

Is that an eggs Benedicte ?

Does it count ?

Mrs Fitz liked it anyways..

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