Words & Brush Recipe Corner: Delicious Strawberry Pancakes

 Delicious Strawberry Pancakes 

by John Kirkwood, Profoodhomemade, Feb 27, 2019

https://profoodhomemade.com/strawberry-pancakes/

Simple step by step instructions from start to finish

Ingredients

• 250g / 9oz Plain or all purpose flour
• 300mls / 300g Milk
• 45g /3tbls Vegetable oil or melted butter
• 1 Large egg
• 3tsp / 15g Baking powder
• 1 tsp Vanilla extract
• 1g / ¼tsp Salt
• 250g / 9oz Fresh Strawberries
• 30g / 1oz Granulated sugar
• Butter and oil for frying
• Maple syrup or honey

Method

• Serves 4 adults or 6 children.
• Start by washing/hulling/cutting the strawberries into small pieces.
• In a small bowl add the sugar to the strawberries and mix until the sugar has completely dissolved, set it aside to macerate for 10 minutes.
• In a large bowl add the flour and salt; sift in the baking powder to remove any lumps.
• Add the egg, milk, oil or melted butter, and vanilla extract, mix to a smooth lump free batter.
• Heat up a large frying pan on a medium heat.
• Add a little of the butter and oil combination ( see the video for details) and ladle in as much or as little of the batter to suit the size of the pancakes you require, fry for 2 to 3 minutes on either side.
• Stack the pancakes on a warm plate with the strawberry filling in between each pancake approximately 3 to 4 high.
• Top the stack off with more of the strawberries, Drizzle with honey or maple syrup.
• Enjoy

For more instructions watch the video

ENJOY!

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Words & Brush Weekender: Easy listening music and chat, Friday 23rd June 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 23rd June 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres! 

Simon & Garfunkel - Bridge over Troubled Water

Neil Young - Heart of Gold

Carpenters - Rainy Days And Mondays

Petula Clark - Downtown 

Roy Clark And Jim Stafford - Dueling Guitars 1985

Badfinger - Baby Blue (1972)

Nancy Sinatra bang-bang (my baby shot me down)

Tommy Bolin with Zephyr - “Across The River

Three Degrees - When Will I See You Again 

Paper Dolls - Something Here In My Heart 

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: This 7 Minute Spicy Steak is an Addiction

 

This 7 Minute Spicy Steak is an Addiction

By Not Another Cooking Show, Apr 5, 2023

https://www.notanothercookingshow.tv/post/7-minute-spicy-ribeye

When I want a steak fast for myself, and I want it fast, there is really only one recipe I make for myself. This steak is addicting with the addition of cherry peppers and brown butter. When you're bored of your go-to steak recipe, give this one a shot.

Author: Steve Cusato | Not Another Cooking Show

INGREDIENTS

• 1 Boneless Ribeye Steak, Roughly 1 - 1 1/2 inches thick
• 4 Tablespoons of Unsalted Butter
• 2-3 Tablespoons of a Neutral Oil (canola, avocado)
• 2 Tablespoons of Cherry Peppers, Chopped with some of the oil they are packed in
• 1/4 of Lemon, Juiced
• A Pinch of dried Oregano
• 2-3 Sprigs of Fresh Thyme
• 2 Tablespoons of Parmigiano Reggiano, Grated
• Salt

INSTRUCTIONS

1. Remove the steak from the fridge 30 minutes before cooking and pat the steak dry of all its moisture. For best results, allow it to rest uncovered in the fridge overnight the day before cooking to dry out the surface even more.
2. Measure out 1/4 cup of cherry peppers and then chop into the fine dice. Then place into a little bowl and add a bit of the liquid they were packed into the bowl.
3. Preheat a stainless steel pan on high heat. While the pan heats up, take some neutral oil and lightly coat each side of the steak, we don’t need too much, just enough to bind the salt to the steak. Then liberally season both sides of the steak making sure you evenly distribute the salt throughout and making sure you’re generous with it.
4. Once the pan is hot, add enough oil to coat the bottom of the pan then apply a weighted press if you have one and allow that steak to cook untouched for 2 minutes to develop a really hard sear on that first side.
5. After 2 minutes, flip, sear the other side while you baste the hot oil over any spots of the seared side of the steak that may not be browned enough. Cook on that side for another 2 minutes. This recipe is designed for a 1 inch or 2 finger thick boneless ribeye steak. If your steak is thicker, it can use a few more minutes of searing on each side.
6. After 4 minutes, drain the oil and then replace the oil with the butter, the garlic and the thyme. Then slightly tilt the pan to pool the butter, then begin to carefully baste that foaming butter away from you all over that steak and continue to brown any of those pale spots and even out that brown, and the butter is not only going to give amazing flavor to the steak, but also make it incredibly moist.
7. Then after another 2 minutes of butter basting, we’re at about 6 minutes of cooking, I give the steak a firm press into the center of the eye with my finger and I’m looking for it to be soft enough to press deeply into, but when you release pressure, the steak springs back to where it was. That is a perfect medium. Now we can remove the steak to rest for at least 5 minutes on a wire rack with the thyme and garlic, but keep the butter in the pan and turn off the heat on the stove. That brown butter should be nice and dark but not burnt and we want to stop it from continuing to cook any further. To do that, take the lemon wedge and squeeze a drop or two in the butter, a small reaction will occur, then add another drop or two, each drop is slowly cooling the butter down so the more of the lemon wedge you add, the lesson of a violent reaction you will be met with when a liquid like lemon juice gets added to a hot fat like brown butter. Once the lemon is added, then add the cherry peppers, stir it all together and the sauce is ready to serve immediately.
8. Now we take a large flat plate and pour every last ounce of that brown butter sauce onto the plate and spread it out to make space for the steak in the middle of the plate. Cut the steak but separating the eye of the ribeye from the ribeye cap, clean up any unwanted fat or sinew. Then cut the rib eye into slices, not too thick, not too thin, then cut up the rib cap so that we can almost put it back together on the plate.
9. Finish with Parmigiano Reggiano and some dried oregano. Enjoy my 7 minute Italian Steak.

For more instructions watch the video 

ENJOY!

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Words & Brush Weekender: Easy listening music and chat, Friday 16th June 2023, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 16th June 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres! 

Leo Sayer - More Than I Can Say

The CASCADES-Rhythm Of the Rain

Sade - Smooth Operator

Dave Brubeck - Take Five

Glen Campbell - Dueling Banjos

The Platters - Only You, And You Alone 

Glenn Miller - In The Mood

Astrud Gilberto & Stan Getz - The Girl From Ipanema 

The Yardbirds - For Your Love 

Neil Diamond & Shirley Bassey - Play Me 

🎤🔊🎼🎹🎷🎺🎸🎻

This page was posted by Sputnik One of the Sputniks Orbit blog

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Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com/

Words & Brush Recipe Corner: Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

By Lisa Starr, Meatland

https://www.meatland.net/

BASE (see notes for alternative base)
1 cup plain flour
1/2 cup ground coconut
100 grams butter, melted
1/2 cup light brown sugar
Generous pinch salt (preferably Maldon)

FILLING
500 grams cream cheese* 
2/3 cup sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons custard powder**
1 teaspoon vanilla essence
3 eggs, separated
1/3 cup extra sugar for meringue topping

* Can substitute with 5% or 9% white cheese but in this case add 1/3 cup cream too for richness.
** If you don't have custard powder then replace with cornflour and increase vanilla to 2 teaspoons.
 
1: Preheat oven to 180°C to prepare base. Place the flour, coconut, butter, sugar and salt in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base and up the sides of a lightly greased 22 - 24 cm round tin, and bake for 15 minutes. 
 
2: Place cheese and sugar in a deep bowl, whisk in the lemon juice, lemon zest, custard powder/cornflour, and vanilla and stir well. Lastly add the egg yolks only - see notes - and stir till smooth.
 
3: Turn the oven down to 160 C. Pour mixture onto prepared base then bake at 160 C for approximately 40 minutes until just set on top.

4: Beat the egg whites till frothy then beat in the extra sugar to make meringue. Spoon over the top of the just-set cheesecake, creating height and points with a fork, and cook at 200 C for just a few minutes till just golden and peaks are lightly browning. Watch it here as you don't want to burn.

5: Allow to cool and set completely before serving.

NOTES: This is ideally best served on the day it's made to avoid the meringue topping weeping. You can always make the cheesecake ahead of time, refrigerating the egg white, and only do the meringue topping on the day of serving. It's still perfectly delicious if made ahead and refrigerated a day or two in advance. Alternatively leave out the meringue topping if you choose and use whole eggs in the cheesecake instead of separately. Fabulous this way too though not quite as impressive-looking. Crushed digestive biscuits make a wonderful base mixed with melted butter. A mixture of crushed Petite Beurre and Lotus could be used for the base too but don't use only Petite Beurre as they are very powdery. Bake cookie crumb bases for 15 minutes too before adding filling to prevent the base getting soggy.

ENJOY!

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https://disqus.com/home/forum/thesputniksorbit-blogspot-com/ 

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