RECIPE TO COME! :)

On a lazy Saturday or Sunday morning, we will have a late brunch, and it usually consists of these delicious and yummy pancakes, and maybe some bacon. I love maple syrup and I miss the sweet smooth Aunt Jemimas from the states, but at least we have found some here in London. (must use sparingly...£6 a bottle!!)

Ingredients
1 1/2 cups all purpose flour
3 1.2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter

Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled grilled or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. brown on both sides, and serve hot.

Ingredience

1 1/4 cup flour

3/4 cups cornmeal

2 teaspoons baking powder

1/3 cup sugar

3/4 teaspoon salt

1 1/4 cup milk

1/4 cup butter

1 egg

Directions

Preheat oven to 200 C

Combine all dry ingredients in a medium bowl

add the milk butter and the egg and mix only untill the ingredients are well combined. To make this easier, I often melt the butter.

DO NOT OVERMIX

Pour into a 8x8 pan, or into about a dozen muffins.

Bake for 20-30 min in the pan, or about 10-15 min in muffin tin.

Let cool, and serve with honey butter

Honey Butter

Mix together: 1/2 cup butter softened and 1/3 cup honey

Ingredients

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegtable oil

1 egg

2 cups all-purpose flour

2 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

1/2-1 cup chopped pecans (optional)

Directions

Combine pumpkin, sugar, vegtable oil, and egg.

In a separate bowl, stir together flour, baking powder, ground cinnamon, ground nutmeg, and salt.

Dissolve the baking soda with the milk and stir into the wet ingredients.

Add dry mixture to the wet mixture, mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on a greased cookie sheet and bake at 170 C for 10 min or until lightly brown and firm.

*originally from allrecipes.com (with a few tweaks)

Makes roughly 2 dozen cookies

This cake batter is delicious with fresh fruit too, like peaches or even plums cut up. When you mix the two it is heaven. This is one of those disheds that my mom's close friend, Sandrine, use to make. She knows how much I appreciate her treats that hs eoften made when she knew that I was coming over to her house. The memories come flooding back when I bake this at home. So delicious!

How to make Sandrine's 

Cherry Cake

1 cup butter

1 1/2 cup sugar

4 eggs

1 teaspoon almond extract

2 cups flour

2 teaspoons baking powder

1 can pie filling (or 1-2 cups of fresh fruit)

Cream butter and the sugar together, add eggs, almond extract, flour and baking powder. 

Greese a 9x11 pan.

Spread dough in pan, Spoon pie filling on top of the dough; when the cake is cooking the fruit will fall through and create a wonderfully yummy result.

Bake the cake at 170 C for 50 min to an hour.

** Check out more of Sandrine's Cooking on her blog, here **

5/8 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts $
2 tablespoons olive oil, divided $
Cooking spray
2 cups thinly sliced red bell pepper $
1 cup thinly sliced yellow bell pepper $
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

1. Preheat oven to 220°C.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Mascarpone Mashed Potatoes

1.5 pound(s) Yukon gold potatoes, peeled and cubed
1/3 cup(s) 2% milk
3 tablespoon(s) mascarpone cheese
1/2 teaspoon(s) salt

(I added Rosemary and Garlic Powder as well to increase the flavour)

1. Place potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat, and simmer for15 minutes or until tender. Drain; return to pan.
2. Add milk, mascarpone cheese, and salt. Mash to desired consistency.

This meal was originally going to be a nice sit down meal with my hubby. Last minute we invited two of our friends Rachael and Bryony. It was a lovely night catching up, as Bryony has been away and was only visiting on her "holiday from a holiday". I will be serving this again, as the flavours were amazing and it was well liked by everyone! 

**This Recipe was found on Cooking Light, It was featured in their 2012 25th Anniversary Cook Book 

 2 tablespoon brown sugar

2 tablespoons honey

1/4 cup soy sauce

2 teaspoons chopped fresh ginger root

2 teaspoons chopped garlic

2 tablespoons flour  

salt and pepper to taste

4 skinless, boneless chicken breast

halves - cut into 1/2 inch strips

1 tablespoon vegetable oil

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Bread the chicken strips with flour by mixing in a bowl. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.


This was a hit! Not only is it a winner for both Jared and I BUT its so quick and easy! We had it the next day as well, and leftovers were just as yummy! I am looking forward to the next time, maybe for guests?