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Actually, when all is said and done, you just can’t beat lemon and sugar.

H O O R A Y F O R P A N C A K E S We have fluff

H O O R A Y F O R
P A N C A K E S

We have fluffy American pancakes with alllll the trimmings for breakfast / brunch and then we go again with thin crepes for dinner with lemon, sugar, golden syrup, Nutella, chopped nuts, berries, banana and ice cream!

How do you eat yours? Hit me up with your favourite toppings below....

P A N C A K E D A Y As it’s half term why not

P A N C A K E D A Y

As it’s half term why not try this recipe with the little people for pancake day tomorrow... (ps they don’t have to be blue!).

Jack’s (aged 7) Blue Banana Breakfast Pancakes:

Makes approximately 12 pancakes:

You will need:
135g plain flour
1 tsp baking powder
1 tbsp caster sugar
1 large egg
25g butter, melted
1 banana, roughly chopped
150ml milk
Food colouring (optional)

Method:
Sieve together the flour and the baking powder and stir in the caster sugar.

Put the butter, milk, egg and banana into a food processor or blender and blitz until smooth (if you don’t have a blender you can mash the banana well and beat the egg before then whisking it all together).

Add the wet mix to the dry ingredients and whisk until smooth, ensuring there are no lumps of flour.

To make colourful pancakes as we’ve done here add a few drops of food colouring to your batter and whisk through. (For an ombré effect try starting with just a little food colouring and adding a drop or two more between batches).

Heat a knob of butter in a frying pan over a medium low heat and ladle the batter into the pan to form 3-4 small puddles (we used an egg cup to measure), cook for around 2-3 minutes or until bubbles form on the surface, flip and cook for a further 2 minutes or so on the other side.
Repeat until you’ve used all of the batter.

Serve warm with the toppings of your choice. (Jack suggests berries, maple syrup, bacon AND chocolate spread!).

Ingredients @magnificentmarrow

Rhubarb, Strawberry & Apple Crumble Serves 4-6 Pr

Rhubarb, Strawberry & Apple Crumble

Serves 4-6
Prep time: 20 minutes
Cooking time: 30 minutes

You will need:
100g plain flour
50g of ground almonds (or 150g of plain flour if but free)
125g unsalted butter (chilled and cut into cubes)
35g Demerara sugar
35g Caster sugar (plus extra for the fruit as required)
Around 900g of fruit:
I used 2 stems of rhubarb cut in half lengthwise and then cut into 4cm batons.
3 apples peeled and cored (I used MM green apples)
350g strawberries, hulled and halved
A shallow oven proof dish (or individual dishes as I’ve done here).

Method:
Pre-heat the oven to 200c/ Fan 180c.

Combine the flour, ground almonds (if using), and butter in a large bowl and rub together with your fingertips until the mixture resembles very coarse breadcrumbs with a few larger lumps.

Add the sugars and stir through.

Sprinkle with half a teaspoon of cold water and rake through with a fork until you have a lumpy, crumbly mixture.
Put the crumble mix in the freezer for 10 minutes, or in the fridge until you're ready to bake if you’re making ahead.

Meanwhile lightly grease your ovenproof dish(es) and prepare the fruit.
Arrange the fruit in the baking dish(es) and sprinkle it with caster sugar to taste, depending on how sharp you want your crumble (I used 2 tbsp sprinkled over for a medium sweetness).

Loosely top your fruit with the crumble mix (don't pat it down).

Bake for about half an hour, until golden and bubbling, allow to rest for 5-10 minutes before serving with an accompaniment of your choice (vanilla ice cream for me!).

Ingredients form @magnificentmarrow
Ramekins from @lecreusetuk

. B L O O D O R A N G E A N D R H U B A R B P

.
B L O O D O R A N G E A N D R H U B A R B
P A V L O V A ❤️

I’ve got your Valentine’s pudding covered!
To make smaller individual pavlovas, just reduce the cooking time of your meringue to around 40 minutes.

Ingredients from @magnificentmarrow

You will need:
6 egg whites
Golden caster sugar (double the weight of your egg whites)
300ml double cream
2/3 blood oranges, peeled and cut into rounds (reserve any juice)
5 stems of rhubarb, cut into batons
100g caster sugar
1tsp cornflour

Method:
Preheat the oven to 120c / 100c fan.

Put the egg whites in a very clean mixing bowl and, using a free standing mixer or handheld electric whisk, whisk on a low speed until small stabilising bubbles have formed, before turning it up to top speed.

Whisk until you have stiff peaks (but before it starts to look cotton woolly) and then, keeping the mixer on high speed, add the caster sugar spoon by spoon, bringing the mixture back to peaks between each spoonful.

Once all of the sugar has been added continue to beat on high speed for a good 5 minutes.

Meanwhile line the baking tray with parchment paper.

Either spoon the meringue mixture straight onto the lined baking tray and shape it out in big pillowy clouds, or if you want a shaped pavlova, spoon it into a piping bag and pipe the walls of your shape before filling it in.
Make a bit of a well in the middle to fill with cream and fruit once cooked.

Bake the meringue for 1-2 hours, depending on the size and thickness of your pavlova (the one pictured took 1.5 hours), until it feels dry to touch and lifts away from the parchment.

Once baked turn off the oven leaving the pavlova in the oven to cool completely (I often leave it over night).

Once the meringue has cooled place the prepared rhubarb in a heavy bottomed pan with the caster sugar and cook over a low heat with a lid on for around 5 minutes, until the sugar has dissolved and the rhubarb has just started to soften.

Drain in a sieve over a bowl, retaining the syrup, and put the rhubarb to one side to cool.

Continued in comments....

WILD MUSHROOM RISOTTO I always think that risott

WILD MUSHROOM RISOTTO

I always think that risotto gets a bit of a bad press as being difficult to make, which I assure you it’s not. With a little bit of love and patience it needn’t be stressful, and is perhaps surprisingly simple.

Recipe in comments below, using ingredients from @magnificentmarrow

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