I’ve always been amazed by how many different breakfast food you can create using just milk, eggs, and flour; here is one of the more interesting examples.
Oh, did i mention that everything comes together in about 30 blessed minutes?
3/4 cup flour
3/4 cup whole milk (warmed)
1 tablespoon sugar
3 tablespoons butter
1 tablespoon vanilla extract
Pinch of salt
1.5 cup fresh blueberries
1/4 cup sugar
Grated zest and juice of a lemon
Powdered sugar,for dusting
Vanilla Ice Cream (optional)
Preheat oven to 220°C.
Combine eggs, flour, milk, salt, vanilla extract and sugar until smooth.
Heat a 10-inch cast-iron skillet over medium heat.
Place butter in the skillet, as soon as the butter has melted, add batter to the pan.
Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 15-20 minutes.
Lower oven temperature to 150°C and bake five minutes longer. It will deflate as soon as it’s removed from the oven.
Dust pancake generously with powdered sugar and top with 2-3 scoops of vanilla ice cream. Serve with blueberry compote.
For the blueberry compote: Combine the blueberries, sugar, 2 tablespoons of the lemon juice and zest in a saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes.
Still trying to process the shock, disgust, horror and anger I get from reading the news, both local and international.
As some of you may have noticed, I haven’t updated my blog/ Facebook for some time. I was, in the past few months, taking some major moves in my career. And I have been working my butt off to adjust to the transitions. In difficult times like this, I am particularly grateful for all the men in my life, who treat women with respect. I grew up getting all the education I needed; my father often reassures me that it is okay for a girl to be smart and ambitious. When I was too tired to cook after work, my husband would just get us takeaways, without the slightest complaint. I have never felt duty-bound to complete all the household chores, I needn’t be the domestic goddess of the house or the new Martha Stewart – I can just be myself!
Cooking has always been a meditating process for me; I feel a sense of tranquility and peace whenever I cook. Tonight, I felt something more – while I cooked, I thought of all the strong women in my life, starting with my mother, all my girlfriends… colleagues… Susan B Anthony… Claudette Colvin… Instead of feeling confined in a box, like many women before my time did, kitchen is a place where my dreams flourish. To me, food is the key to different cultures… Through all the kitchen experiments, I learn to be a person with an open mind.
So, I feel it really personally when I see how women are being demeaned, devalued and degraded publicly, how some leaders rule by intimidation, how they stifle opposing voices and diminish the potential of their citizens… it is just saddening to see how the world is moving backward…
I guess we all need a hearty truffle pasta like this to heal our souls.
2 tablespoons unsalted butter
1 tablespoons minced garlic
8 ounces fresh fettucine
1/2 to 1 cup heavy cream
2 tablespoons truffle paste
1 tablespoon of salt and 2 tablespoon of olive oil
Add salt and olive oil to water, bring to a boil.
Meanwhile cook garlic in butter over low heat.
Add heavy cream and simmer until thickened.
Cook pasta until al dente and add to cream; toss to coat.
Whisk in truffle paste into pasta and remove from heat.
Season with salt and serve with truffle shavings or fresh truffle.