Do you have a chocoholic in your life, then this is the recipe for you?
If you want to do something special serve them with creme fraiche or fresh cream and fruit for the perfect breakfast or brunch dish.
They also make a great dessert, served warm with ice cream and you could even spread them with Nutella if you want to make them even more indulgent.
These pancakes freeze well if you want to make a batch and freeze.
Makes 12-15 pancakes
225 Grams Self raising flour
100 Grams Chocolate chips (I used white chocolate chips as I like the contrast)
50 Grams Cocoa powder
1 Tbsp Caster sugar
1 Tsp Baking powder
Large pinch of salt
400 mil Milk
Oil and butter to fry
Add the flour, cocoa powder, baking powder, sugar and salt to a large bowl and combine
Crack the eggs into the bowl and start to whisk, gradually add the milk and whisk until the mixture is smooth and lump free
Add the chocolate chips and mix well
In a non stick frying pan, add a small knob of butter and a teaspoon of oil and heat over a medium to high heat
Ladle in 2-3 tablespoons of the mixture in to the pan and wait until bubbles start to appear on the pancake. This will be the sign that the pancake is ready to turn, cook for a further minute or two. Repeat until you have used up all the batter (I always give it a stir as the chocolate chips will sink to the bottom and you want some chips in every pancake)
Serve with some butter or syrup, or ice cream if you’re making this for dessert
We’re currently getting battered by storms and I couldn’t face going out, so I had to work with what I had.
I love this recipe as it takes minimal effort and can be made with ingredients you normally have in your cupboard. I recommend everyone always has a tin of condensed milk in the cupboard. It can be used for everything from making ice cream, sweets and baking.
These are perfect with a cup of tea or coffee on a miserable day (they also freeze well, just freeze before you decide if you’re going to sprinkle with icing sugar)
390ml Tin of condensed milk
160 Grams Self raising flour
350 Grams Dried fruit (you can use any fruit you like or a combination)
Icing sugar for dusting (optional)
Makes 15 squares
Preheat your oven to 180 degrees (Celsius), and line a 16cm x 24cm baking tin with baking paper
Add the flour, fruit, and condensed milk to a bowl and mix well
Transfer the batter to the baking tin and bake for 25-30 mins
Cool in the tin for 30 minutes, and then add a dusting of icing sugar if you want to make it look pretty. Cut into squares and store in an air tight box for up to 2-3 days
Vegetarian main courses can be a bit Meh. This yummy mix of vegetables, lentils and creamy feta cheese wrapped up in delicious flaky pastry makes great quick weeknight dinner and packed with protein.
You can change up the vegetables you use depending on what you have (it’s a good way to use up left over veggies). You can also used canned lentils, and I always use shop bought flaky pastry (because who really ever makes it from scratch). You can also make the filling the day before, so all you have to do is assemble and bake if you’re short on time.
I made one large pastry parcel that can sliced up, but you could also make 4 individual ones if you prefer.
1 Sheet of shop bought puff pastry (pre-rolled)
1 Tbsp Olive oil
2 Leeks (sliced)
2 Peppers (sliced)
150 Grams Cooked green lentils
150 Grams Mushrooms (sliced)
200 Grams Feta cheese
1 Tsp Dried Thyme
2-3 Cloves of garlic (finely chopped)
Salt and pepper
1 Beaten Egg (for brushing)
Heat the olive oil in a large frying pan and cook the vegetables over a medium heat for 10 minutes. Add the garlic and thyme and continue to cook until the vegetables are soft
Remove from the heat and allow to cool completely, stir in the cooked lentils and feta cheese
Pre-heat your oven to 180 degrees (Celsius)
Place your pastry on a sheet of baking parchment. Leaving a border of 2cm, place the vegetable mix on on half of the pastry sheet. I use a slotted spoon to drain off any excess liquid from the vegetable mix
Lightly brush the edges of pastry with beaten egg and fold the pastry over to cover the filling. Press the edges of the pastry together with a fork (or you can crimp it if you’re feeling fancy)
Brush the pastry with some beaten egg, if you want to make things look pretty you can lightly run a knife across the pastry in a criss Cross pattern (be careful not to go too deep and pierce the pastry)
Bake in the oven for 30 minutes or until golden brown
On the days when I’m not in the mood for cooking I enjoy a good Chinese take away.
This can be expensive, and not especially healthy. One of the dishes I enjoy is orange chicken. Sometimes it can be overly sweet and the chicken is deep fried, making it high in calories.
My version is a bit healthier, but still delicious. It’s perfect for a week night dinner if you want something a bit different and is pretty quick to make. I don’t like this dish too sweet (I think there is enough sweetness from the orange), but if you prefer you can add a tablespoon of honey to the sauce if you have a sweet tooth.
500 Grams Chicken breast (cut into bite sized pieces)
2 Oranges (finely grated zest and juice)
250 ml Chicken stock
1 Tbsp Rice wine or cider vinegar
1 Tbsp Garlic (finely chopped)
1 Tbsp Ginger (finely chopped, or 1 Tsp of ground ginger if you don’t have any fresh)
1 Tsp Salt
1 Tbsp Oil
1 – 2 Tbsps Cornflower (mixed with a small amount of water until its a smooth thick liquid)
Seseme seeds and finely sliced scallions/spring onions (optional) to garnish
Heat the oil in a large frying pan and add the chicken. Cook for 5-10 minutes until nearly cooked
Remove the chicken from the pan and add the garlic and ginger, cooking for 1-2 minutes
Add the stock, salt orange juice and zest and the chicken to the pan and simmer
When the liquid has reduced by about a third, add your cornflour mix to the pan stir well.
Simmer for a further 5 minutes until the sauce has thickened
Garnish with toasted sesame seeds and thinly sliced spring onion and serve with rice or noodles