Flip Your Stack!

Mornings can be a bit difficult at this time of year, especially if you work different shifts or random hours.  There are those days when the alarm goes off (several times, because you hit snooze like you’re playing a drum solo) & you lurch more than launch your body from it’s snuggly, fluffy duvet.  We’ve all been there – you really can’t be bothered with much more than a cup of coffee & a slice of toast for breakfast, the cat is curled up in your spot on the sofa & you’d rather watch Spongebob than the news (actually, I always watch cartoons in the morning – the news can be rather depressing, so it’s much better to start the day with a smile!).

You don’t need me to tell you that breakfasts are important – they kick-start your day & give you an energy boost before you boot up your laptop.  Most days, I’m up at 5.30am (fyi, it’s dark) & sometimes I don’t feel like eating much or cooking anything (especially when it’s cold & soggy outside!).  As I’m a huge fan of preparing in advance, there are usually a few of my apricot oat bars in a tub or my Husband’s homemade croissants in the freezer (they warm up lovely in the oven), so I don’t have to do much apart from put them on a plate.  Then there are perfectly plump pancakes.  I’m not talking about the delicately thin, elegant crêpes we usually eat on Pancake Day though.  Breakfast pancakes are duvet-like delicacies – substantially thick, warming & with a fluffy filling.  What they shouldn’t be is fiddly, time-consuming & boring!  Now I’m not saying you need to be standing around the stove, flipping fluffy pancakes for all you’re worth at stupid o’clock (as if I would suggest such a thing!).  The best way to get your pancake fix without the faff is to make a batch in advance & keep some ready made in the fridge (or freezer if you really want to be organised).

These plump little pillows take minutes to prepare & seconds to cook.  You can make some at the weekend & stash them in the fridge (they last for a few days in an airtight container), then warm them through in the toaster when you need one or three.  Here’s how to get your fluffy fix – aprons on & whisks at the ready!

What you need:

8oz Self-Raising Flour (or use Plain Flour with 4 teaspoons Baking Powder if you don’t have Self-Raising)
1oz Vanilla Sugar (just stick a vanilla pod in a jar of sugar overnight)
Quarter of a pint of Semi-Skimmed Milk
2 large Eggs
1oz Salted Butter, melted

What to do:

Tip the flour into a large mixing bowl (no need to sieve it).  Add the baking powder if you’re using plain flour & give it a stir.

Add the sugar, eggs & milk, giving everything a brisk whisk to combine your mixture completely – whisk it by hand, you don’t need to get the electric one out.

Add the melted butter slowly & whisk in as you do so (the butter stops the pancakes from sticking to the pan without the need for additional fat).  It should be the consistency of double cream or natural yoghurt, so if it’s a bit too thick just add a little more milk & give it a whisk again until it leaves a trail when you lift the whisk out.

Before you start cooking, get yourself a large plate & rip up some  greaseproof paper into six inch long thin strips.  Lay one on the plate & leave the rest to one side.

Heat up a large skillet or frying pan on a medium heat – your pan needs to be nice & hot before you start cooking your pancakes.

Using a large spoon or a ladle, pour a little pancake batter slowly into the pan to make small discs, about four inches across.  Do this about three or four times, depending on the size of your pan & leave about an inch gap between them as they will grow in all directions.

After about 30 seconds or so, you will see little bubbles appearing on the surface, so carefully slide a spatula under each pancake & quickly flip it over.  Give it another 30 seconds & flip it back – it should be lightly golden & have a popped bubble sort of texture all over, which means they’re ready.

Remove each pancake, one at a time & lay on the plate with a strip of greaseproof paper in between each one to separate them.

Repeat the above steps until you have cooked all the mixture.  You should have enough for about twelve pancakes in all.

If you’re serving them immediately, cover the plate with an upside-down mixing bowl to keep them warm & transfer to the table.  If not, leave them to cool & wrap a couple at a time in clingfilm, then put them in the fridge or freezer.  You can put them in an airtight container too, just keep them separated with the greaseproof paper strips, then serve when you want some.  To reheat your pancakes, simply pop a couple in the toaster for about 30 seconds to warm through & that’s breakfast prepared!

These fabulous fluffed up pancakes don’t have to be dull either!  They are perfect with an array of fresh fruit, beautiful berries or just a squeeze of fresh lemon juice & a drizzle of golden syrup.  If I have a couple of punnets of fresh berries going spare, I’ll put them in a saucepan with some golden syrup & simmer gently until they become soft & squishy, making a warm fruit sauce to pour on top.  These soft little flatcakes also taste scrumptious with scrambled eggs – great if you fancy something a bit more exciting than cereal (which is obviously for midnight snacks).

If you’re having an impromptu dinner party, they also make a delightfully light dessert.  Use a cookie cutter to cut out shapes or circles, then build them with up however you like – try layering with rich, dark black cherry jam & a spoonful of whipped cream, dusting a little grated chocolate on the top to finish.  One of my favourite ways to serve them is to splodge spoonfuls of apricot jam in between the layers with whipped cream, top with a couple of fresh raspberries, then drizzle with pureed peaches – open a tin of peaches, chuck them in the blender, whizz up with a squeeze of lemon juice & pour into a serving jug!  If you don’t want to use cream, maybe use strawberry or raspberry ice cream instead.  These sumptuous stacks of sweetness look impressive & are really quick to assemble (especially if you have a few pancakes already made).  There would have been pictures, but they never last long enough!

Next time you fancy a fluffy breakfast without the faff, flip a stack of these fabulously plump pillows onto a plate & enjoy a little indulgence.  Stay hungry 😉 A x

 

 

 

Freezing Your Assets!

Autumn is now well underway – the clocks have gone back, the darker nights are drawing in & the bright mornings have a frosty freshness in the air, meaning it’s that time of year when we begin craving proper, rib-sticking comfort food.  Everyone has their favourite suppertime stodge, whether it’s a rich roast dinner or luscious layers of cheesy lasagne, but not everyone has the time when they get home.

Working full time, different shifts or having a jam-packed day can mean that time is limited when it comes to preparing a home-cooked meal.  Whilst shopping at one of my favourite supermarkets on Tuesday morning, I had a similar conversation at the till, as I talked about making a week’s worth of stew & biscotti (hello to the lovely lady who served me!).  This is where a bit of “stealth cooking” helps, taking the pressure off by preparing a few items in advance & keeping a stash in the freezer for when you need them.  If you cook a little bit extra every mealtime, you’ll be more prepared than a Scout!

Once a month, I like to make a few meals for week-nights, so that when we get home we can pop them in the oven & relax.  Everything is ready, there’s very little washing up & we get to eat fuss-free good food.  Making a huge steak, ale & mushroom stew at the weekend, then freezing it in individual pots means instant pie filling anytime!  Just take a couple out of the freezer to defrost in the morning, then knock up a bit of pastry when you get home & bake in the oven for a speedy version of a  slow-cooked, sumptuous pie.  Simple mashed potatoes can be wonderfully warming too when the seasons start to cool & having a few tubs in the freezer is always handy.  My tip is to make a huge batch (at least double), then leave to go cold before dividing into separate two-portion tubs for freezing – there’s no point in cooking a small amount when you can make plenty with a little extra effort!  It  just takes a few minutes to reheat in the oven or microwave & also doubles up as pie lids for delicious stews (even more lazy!).

For fast mash, just wash, peel & slice thinly a 2kg bag of potatoes (keep the peelings for later) – I use a food processor if I’m short of time.  Pour just enough boiling water over to cover them, add a sprinkling of sea salt & simmer until cooked (obviously, I have to do this in the microwave, because at the time of writing I still don’t have a hob that I can use – week six!).  The reason I slice the potatoes thinly is because they cook so much faster & I really have better things to do than stand around watching pans boil.  If you don’t have a food processor, just slice them by hand or chop into small chunks.  It shaves a bit off the cooking time (always a bonus!) & makes a smoother mash.

Once cooked, drain & tip them back into the pan (or casserole dish if you’ve microwaved them).  Add a generous chunk of butter, a couple of tablespoons of cream cheese, about 2oz of grated cheese & get mashing!  Serve some immediately & leave the rest to cool, before freezing in double portion pots.

If you want to cheese up your mash a bit more, butter the inside of a casserole dish, tip the cheesy mashed potatoes in (fresh or defrosted) & spread roughly, making sure you get into all the corners.  Sprinkle liberally with even more  cheese, then grate half a crust of bread over the top – fine or chunky, whatever you prefer.  Dust with a good pinch of dried Oregano, then bake it in the oven at 200*C for about 10 minutes.  The cheesy crumb topping will go all golden & crispy, with fluffy, buttery, cheese infused mash underneath.  Dish up & dig in!

Remember to keep your potato peelings, along with any carrot or parsnip ones & make homemade crisps out of them – it’s like free treats & no waste!  Simply spread them on a baking tray & drizzle olive oil on top, along with a good dusting of sea salt & freshly ground black pepper, then bake at 200*C for about 15-20 minutes, turning them mid-way.  Once crispy, tip them into a metal sieve to shake off any excess oil, then pop onto some kitchen paper & serve.  Add a bit more seasoning if you like, maybe a splash of balsamic vinegar too.  They’re great for munching while you’re catching up on your emails or watching a film (they also disappear rather quickly, which is why there’s no picture).

One of my favourite lazy ways to cook mash is to make miniature jacket potatoes & chuck them in the food processor afterwards.  Carefully slide a few raw baby potatoes on a metal skewer & pop them in the oven at 200*C for about 25-30 minutes (no baking tray required).  The metal skewers cook them from the inside as they heat up (I use this method for larger potatoes too – just use two skewers per potato).  Once cooked, slide them off the skewers & put them on a board to cool for a couple of minutes.  Put them in the food processor, along with a chunk of salted butter & a dusting of freshly ground black pepper, then whizz them up, crispy skins & all!  If you like, add a splash of milk to make them creamy.  Then tip into a small casserole or pie dish, grate cheese over the top & put back in the oven for five minutes to give it a nice crunchy cheesy topping.

If you’re really organised, next time you make stew just freeze a few ladles of gravy in a tub or zipped freezer bag & defrost it when you fancy proper gravy.   If anyone checked out my freezer, they would find an icy treasure trove of ingredients & delightful dishes.  I’ve always got a few bags of berries for puddings, plus some sweet crumble topping (I usually make extra just to keep in reserve).  There are bags of breadcrumbs, portions of lasagne, meatballs, homemade garlic & bacon butter, along with generous pots of cauliflower cheese, mashed potatoes, chicken stock, random rashers of smoked bacon & homemade gravy.   If you add to that the pizzas & chicken dishes I’ve made too, like kievs & cacciatore, it’s like my own little freezer shop at home!

By cooking just one extra portion of food for each meal & freezing it, you’re giving yourself time to do other things, even if it is just putting your feet up with a glass of wine in the evening.  The best bit is you can also share the cooking with the rest of the family – get yourself an eye liner pencil & write cooking instructions on each tub (being careful not to smudge them) before freezing – it sets in the freezer & washes off afterwards too, so it doesn’t spoil your tubs.  Then everyone can cook a proper, homemade meal & you can relax in the knowledge that your evenings are your own.  Stay hungry 😉 A x