RECIPE: Anyone for hotcakes?
Here’s your FRIDAY TREAT: These are so easy and versatile I could eat them for breakfast, lunch and dinner. Have a great weekend everyone.
Recipe
3 eggs
500ml milk
1 cup plain yoghurt
3 cups self-raising flour
1/4 cup caster sugar
Mix the eggs, milk and yoghurt together in a bowl. Whisk till smooth. Add the flour and sugar and whisk again till smooth. The batter should be quite thick.
Heat a large frypan to a medium heat and lightly gease with spray or butter.
Drop large tablespoonfuls of batter on to pan. When bubbles appear at the edges, flip.
When cooked, layer in a stack with fresh fruit or compote – even bacon if you wish. Top with syrup or honey and a good dollop of mascarpone.
RECIPE: Wild farm mushrooms on fat toast
This is an alltime favourite brunch dish. Sure to satisfy the meanest hunger and cure any hangover! We’ve used Sour dough bread here from Flaveur Bread but ciabatta would be equally yummy. You are meant to toast or grill the bread, please ignore the fact that we forgot to do that in the images. I guess we were in too much of a hurry to eat!
Recipe
500gm wild farm mushrooms, washed
20gm butter
50ml red wine
50ml cream
400gm streaky bacon – cooked till crispy
4 thick slices of sour dough bread, toasted
salt & pepper
Add butter to a lidded saucepan and when melted and sizzling add the mushrooms. Fry for a couple of minutes then add the red wine. Bring to the boil with the lid on then turn down and simmer until the mushrooms are tender. Remove lid, add cream and reduce until slightly thickened. Season and serve on toast with the crispy bacon. Serves 4 for a hearty brunch.
Cooked by Ange, photographed by Sheryl, eaten by Ange & Sheryl.
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