Tag: Day

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This Irish Cream Mudslide Cocktail Recipe Will Help You Slide Into St. Patrick’s Day | Irish Recipes

This Irish Cream Mudslide Cocktail Recipe Will Help You Slide Into St. Patrick’s Day | Irish Recipes


St. Patrick’s Day, or the Feast of Saint Patrick, is a religious and cultural celebration held on March 17, the date that Saint Patrick, the foremost patron saint of Ireland, passed away. I love Ireland and can’t say enough about my time on the Emerald Isle. I am part Irish, but that’s not why. When I was 19 I studied for a semester in England and spent time in Ireland as well. I visited both Dublin and the countryside. In both locations I found the people kind, friendly, happy, full of life, family-focused, dedicated to their communities and always up for a good time.


I also appreciate the “feel” of Ireland. I’ve visited twice more since that first time and have been to the Cliffs of Mohr, Galway, Cork, Blarney and more. I appreciate the laid-back feeling of Ireland, something I don’t feel in the U.S. (except for maybe when I’m on a beach on vacation!). The Irish seem to put family and enjoying life, truly living each day to the fullest, above work, something that I don’t think we Americans are particularly good at. I also love that it’s possible to see nearly the entire country during one’s vacation!


When you think of Ireland and St. Patrick’s Day, you may picture four leaf clovers, beautiful farmland, sheep or Irish dancing. Maybe you think of Guinness. But there’s more to the Irish people and the Irish pub scene than Guinness. For instance, if you haven’t tried Irish cream liqueur, I highly recommend it. You might drink it on the rocks or add it to your coffee. It also makes a great cocktail ingredient.


This Irish cream mudslide cocktail recipe is one you should try. The creamy vodka cocktail is easy to make, delicious and such a lovely way to celebrate St. Paddy’s Day (said in an Irish brogue, of course).


Inside scoop: There’s no need to buy top shelf vodka for this drink. I think your money is better spent on a good Irish cream liqueur. The taste of a mudslide may mask its strength; a mudslide is nearly as strong as a margarita! Drink responsibly. Sláinte!


Cuisine: Irish

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 1


Ingredients


  • 1 – 1 1/2 ounces vodka

  • 1 ounce coffee liqueur

  • 1 ounce Irish cream liqueur (I prefer Bailey’s)


Here’s how to make it:


  1. Pour all the ingredients into a cocktail shaker filled with ice.

  2. Shake!

  3. Strain into a rocks glass (also known as an old-fashioned or lowball glass) filled with fresh ice and serve (it’s better to pour the drink over ice rather than add ice after).


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National Oreo Cookie Day: Delicious Oreo dessert recipes to try at home

National Oreo Cookie Day: Delicious Oreo dessert recipes to try at home

On this day (March 6) in 1912, around 111 years back, Oreo cookies were first introduced by National Biscuit Company (Nabisco) and since then its popularity across the globe has only been rising. There are many versions of this cream cookie which has both the slightly bitter taste of chocolate and the creamy and satisfying sweetness of its filling. Enjoyed on its own or used in several recipes from cheesecake to milkshake topping, Oreo cookies have been winning hearts of many. There is an endless variety of Oreo desserts one can make on a lazy day with minimum effort. National Oreo cookie day is celebrated every year on March 6 to celebrate the birth of this delicious cookie. (Also read: National Pistachio Day: 5 healthy and delicious pistachio recipes to try)

On this occasion Abhijeet Bagwe, Executive Chef, Novotel Mumbai International Airport shares two easy-to-make Oreo recipes you can make at home.

1. Oreo Brownie Recipe

Ingredients

4 ounces unsweetened chocolate; coarsely chopped

¾ cup (12 tablespoons) butter

1 ¾ cup sugar

3 eggs

1 teaspoon pure vanilla extract

¼ teaspoon fine sea salt

1 cup all-purpose flour

12 Oreos, chopped

Method of making

• Preheat oven to 350°F. Line an 8×8-inch baking pan with foil and spray with non-stick cooking spray.

• Microwave chocolate and butter in a large bowl at medium (50{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} power) for 3-4 minutes or until butter is melted.

• Whisk until chocolate is melted. Whisk in sugar until fully blended, then whisk in eggs one at a time, then vanilla and salt. Gradually add flour and stir until just combined. Fold in 12 chopped Oreo cookies.

• Spread batter into prepared pan. Bake for 30 minutes; do not over bake.

• Remove to cooling rack. Allow to cool completely before cutting.

• Garnish with 70{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} dark chocolate cream and oreo cookies with flash of gold leaf.

2. Oreo Tiramisu Recipe

Ingredients

18 Oreo cookies

3/4 cup heavy whipping cream

1 tbsp. instant espresso

1/2 cup milk

1/2 cup powdered sugar

1 tub (8 oz.) mascarpone cheese

1/2 tsp. vanilla

Method of making

• Reserve 6 cookies for later use. Process remaining cookies by chopping it coarsely or crushed; set aside.

• Add espresso powder to milk; stir until dissolved.

• Whisk whipping cream and sugar in medium bowl with mixer on high speed until stiff peaks form; spoon into separate bowl.

• Beat mascarpone and vanilla in medium bowl with mixer on medium speed until blended. Gradually beat in espresso mixture. Fold in whipped cream.

• Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe small amount of the mascarpone mixture into martini glasses; top with some of the cookie crumb mixture.

• Repeat layers. Garnish with reserved cookies and dust the coco powder on top.

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3 must-try dessert recipes to treat yourself this Women’s Day – News

3 must-try dessert recipes to treat yourself this Women’s Day – News

Celebrate YOU!

By Upasana Beg

Published: Thu 2 Mar 2023, 7:38 PM

With Women’s Day around the corner, indulge your sweet tooth and treat yourself to your favourite dessert

Ferrero Rocher Cupcakes

Ingredients

Cupcakes

• 150 gm unsalted butter

• 150 gm light brown sugar

• 3 medium eggs

• 125 gm self-raising flour

• 25 gm cocoa powder

• 12 Ferrero Rocher

Nutella Buttercream

• 150 gm unsalted butter (at room temp.)

• 300 gm icing sugar

• 150 gm Nutella

Decoration

• 12 Ferrero Rocher

Steps

Preheat your oven to 180C/160C Fan, and prep your cupcake cases.

Beat the butter and sugar together until light and fluffy, and then add in the flour, cocoa powder, and eggs.

Beat again until smooth, then split evenly between the cases.

Pop a Ferrero Rocher on top of each cupcake, and push it in ever so slightly.

Bake in the oven for 17-20 minutes, or until baked. Cool completely.

Buttercream

Beat the unsalted butter (best at room temperature), for a couple of minutes until smooth.

Add in the Nutella and beat again briefly.

Add in half of the icing sugar and beat it, and then the other half and beat it.

If its too thick, add in 1tbsp of boiling water at a time till it becomes pipeable.

Fill your icing bag with an open flower tip (or any tip that you have available) and pipe the Nutella Buttercream on, then sprinkled on some hazelnuts, and add another Ferrero Rocher on top!

Vanilla Cakepops

Ingredients

• One box of Vanilla cake mix or your favourite home-made vanilla cake.

• Other ingredients called for on the box including water/oil/eggs

• Make the cake following the instructions on the box

• Cakepop sticks or straws

For frosting

• 7 tablespoons unsalted butter room temperature

• 1 ¾ cup icing sugar

• 2-3 teaspoons heavy cream or milk

• 1 teaspoon vanilla extract

Coating

• 2 cups of white candy melts or white chocolate (make sure to use the best quality)

• 2 teaspoons vegetable oil

White sprinkles

• Yellow food colour — optional (add to melted chocolate and drizzle over the cakepops)

Steps

Cake

Preheat oven to 350°F. Grease a cake pan or baking dish.

Prepare the cake batter according to the instructions on the package.

Bake according to the instructions (30-35 minutes) or until a toothpick inserted in the centre comes out clean.

Let the cake cool to room temperature on a wire rack.

Keep a flat baking tray (you can use a plate too) lined with baking paper / parchment paper

Frosting

Add softened butter into a large bowl, and beat the butter with a handheld mixer on medium speed until creamy

While the mixer is running, add 1/2 cup of confectioner’s sugar. Mix until combined. Add heavy cream, vanilla, candy the rest of confectioners’ sugar, a little at a time.

Increase the speed to high and beat for 3 more minutes.

Make the frosting by beating the unsalted butter in a stand mixer or use a handmixer. Beat the butter till its pale yellow in colour and then gradually add the icing sugar. If the icing is too thick, add a 2 – 3 tsp of milk or heavy cream.

Once the cake has cooled down, put in a large bowl. Use your hands to crumble the cake and then add the frosting (little at a time as you may not need all of it. Mix well till you get a dough like consistency ( it takes 2-3 mins)

Make small balls out of the cake mix. Place them on the lined baking tray. Place them in the fridge to cool down for 20 mins

Meanwhile melt 2 tbsp of the candy melts / chocolate (50 gm) in the microwave at 30 second intervals and stirring in-between (be careful as it can burn easily).

Dip the tip of the cakepop sticks into the melted candy melts/chocolate. Then insert each stick into a call ball about half-way.

Freeze for about 30 minutes.

Cake Balls

Right before they are ready to be taken out of the freezer, melt the rest of the candy melts / chocolate. Add the oil and mix well. Pour the mix in a tall glass.

Dip the cake ball into the coating until it’s completely covered. Gently tap the stick against the edge of the glass to allow excess coating to drop off.

Decorate the top of the ball with white sprinkles and place upright into a box. Repeat with the remaining cake balls.

Rasmalai Cheesecake

INGREDIENTS

For the crust/base :

• Digestive biscuits (crushed) 2 1/2 cups

• Unsalted butter (melted) 150 gm

For the batter :

• Philadelphia cream cheese (room temperature) 500 gm

• 1 tin (370 gm) sweetened condensed milk

• 1 cup (220 ml) whipping cream (cold)

• 10-12 pieces/500 gm rasmalai

• 1 cup rasmalai liquid (the same syrup in which you get the rasmalai)

• 20 gm gelatin

• 1/4 cup water (to bloom gelatin)

• Saffron (few strands)

• Pistachio sliced for garnish

• Rose petals for garnish (optional)

METHOD

Brush a 10 inch springform baking pan with butter and keep aside.

Mix the crushed biscuits and butter, transfer the mix to your greased baking pan. Press the mix down with the back of a spoon and level it. (I like to push the spread up onto the sides of the pan). Chill for 30 minutes.

In a stand mixer or a hand mixer, add the cream cheese and mix for a minute. Now add the condensed milk and mix well. (scrape the bottom of your bowl if using a stand mixer)

Add the whipping cream, rasmalai water and saffron strands.

Bloom gelatin by adding 1/4 cup water, mix well and keep aside for 5 minutes.

Then microwave for 30 seconds.

Add the gelatin to the cheesecake batter.

By now the biscuit base will be firm and chilled.

Take the rasmalai pieces, squeeze a little and add on top of the biscuit base.

Gently pour the cheesecake batter over the rasmalai pieces and refrigerate for 6-8 hours or preferably overnight.

Garnish with rose petals and pistachios.

To remove the cheesecake from the pan, let it sit at room temperature for 10 minutes and gently open the springform pan.

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Celebrate National Margarita Day with these sweet and savory cocktail recipes

Celebrate National Margarita Day with these sweet and savory cocktail recipes

National Margarita Day is Feb. 22 — so what better way to celebrate than with a salt, lime and tequila?

Instead of celebrating the occasion with the same old tequila-and-triple-sec combo you’ve likely been slurping down for years, elevate the experience with one of the recipes below.

  1. Watermelon jalapeño margarita
  2. Blood orange margarita
  3. Blueberry margarita
  4. It takes two to mango margarita
  5. Pear and rosemary margarita
  6. Snow-white coconut margarita
  7. Spring break margarita
  8. Cranberry margarita

NATIONAL MARGARITA DAY: UNUSUAL MARGARITA-MAKING TECHNIQUES TO TRY

1. Watermelon jalapeño margarita

Spice is nice, but sometimes it might be a little much, especially if indulging with a plate of chips and spicy salsa. 

Sweeten the pitcher with watermelon juice and taste summer no matter what time of year it is.

This watermelon margarita will have you thinking of summer all year.

This watermelon margarita will have you thinking of summer all year. (Tom McCorkle for The Washington Post via Getty Images)

Ingredients:

  • 1 ½ ounces Sesión Blanco
  • 1 ½ ounces watermelon juice
  • 1 to 2 pieces jalapeños, muddled
  • ⅔ ounces lime
  • ⅓ ounces agave (depending on taste)

Add all ingredients to a shaker. Shake and strain over ice into a rocks glass with a spice-salted rim. Use chili salt, chili powder, Tajin or crushed black peppercorns on your rim or sprinkled on your cocktail for an extra kick.

2. Blood orange margarita

If you’re looking for more of a winter-time margarita, use blood orange juice for your citrus. 

The deep reds and oranges of the fruit pair well aesthetically with a black salt rim.

Ingredients:

  • 1 ½ ounces Sesión Reposado
  • ½ ounce Solerno liqueur
  • ⅔ ounce blood orange juice
  • ⅔ ounce lime
  • ⅙ ounce agave
  • Black salt

Add all ingredients (aside from salt) to a shaker. 

Shake, then strain over ice into a rocks glass. Salt the rim first to avoid a spill.

NATIONAL MARGARITA DAY: CELEBRITY CHEF GEOFFREY ZAKARIAN EXPLAINS WHAT MAKES THE PERFECT MARGARITA

3. Blueberry margarita

Ed McFarland, the chef and owner of Ed’s Lobster Bar, hatched up this visually (and palatably) bright tequila-focused cocktail.

Ingredients:

  • 2 ounces Espolon Blanco Tequila
  • 1½ ounces lime juice
  • 1½ ounces blueberry juice*
  • ¾ ounce simple syrup
This blueberry margarita is a fruity twist on the classic drink.

This blueberry margarita is a fruity twist on the classic drink. (Dickson Lee/South China Morning Post via Getty Images)

Pour all ingredients in a shaker filled with ice. Strain into a glass with crushed ice. Makes one cocktail.

For the blueberry juice: Mix 1 pint of blueberries, 1 tablespoon of sugar, and 1 tablespoon of water in a saucepot. Heat on high to soften the berries. Once cooled, pass the berries through a strainer and chill.

4. It takes two to ‘mango margarita’

This sweet and spicy concoction combines fan-favorite Arizona mango tea with hot sauce for an extra kick. 

You can create this margarita in a pitcher blended overtop ice or on the rocks with a salted rim.

 Ingredients:

  • ½ ounce fresh lime juice
  • ½ ounce agave nectar
  • 1 ½ ounces Arizona Mucho Mango
  • 1 ½ ounces Jose Cuervo Especial Silver
  • 2 dashes Mexican hot sauce
  • 1 cup ice

Combine ingredients in a blender. Blend until ice is smooth. 

Serve up with lime wedge.

5. Pear and rosemary margarita

Do National Margarita Day in style with mild pear and earthy rosemary aromas. Add a pear twist to the margarita to create an Instagram-worthy cocktail.

Celebrate National Margarita Day with these sweet and savory cocktail recipes

Try this pear and rosemary margarita for National Margarita Day for a unique flavored cocktail. (Paul Chinn/The San Francisco Chronicle via Getty Images)

Ingredients:

  • 1 ½ ounces Sesión Blanco
  • ½ ounces Poire Williams
  • ½ ounce lime juice
  • 2 sprigs rosemary (one for garnish)

Add tequila, Poire Williams and lime juice to a shaker with a few sprigs of rosemary. Shake with ice and fine strain. Pour into a coupe cocktail glass, garnished with a rosemary sprig and or pear twist.

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6. Snow-white coconut margarita

If you like pina coladas this coconut-heavy margarita might be the one for you. Getting caught in the rain is purely optional, though.

Ingredients:

  • 3 ounces Patrón Silver
  • 1 ½ ounces Patrón Citrónge Orange
  • 1 ounce fresh lime juice
  • 1 ½ ounces coconut cream
  • 1 ½ ounces coconut milk

Combine coconut cream and coconut milk in a shaker and shake thoroughly; pour remaining ingredients in and shake. Strain into glass and garnish with salt, if desired.

7. Spring break margarita 

Get ready for a tropical vacation with this spring break margarita. This drink was the 2011 winner of Jimmy Buffett’s Margaritaville National Margarita Day recipe so it has to be good.

Ingredients:

  • 1.5 oz Silver tequila
  • .5 oz paradise passion fruit
  • 3 oz margarita mix
  • ½ cup frozen mixed berries

Place all ingredients into a blender cup, add ice and blend together until the consistency is smooth. Garnish this margarita with a pineapple wedge.

Cranberry margaritas are a popular spin on the drink. While they are commonly served during the Christmas season, they can be enjoyed at any time of the year.

Cranberry margaritas are a popular spin on the drink. While they are commonly served during the Christmas season, they can be enjoyed at any time of the year. (James Allen Walker/MCT/Tribune News Service via Getty Images)

8. Cranberry margarita 

Cranberry cocktails aren’t just for the Christmas season. Try this recipe from the Muy Bueno cookbook blog anytime of year.

Ingredients:

For cranberry purée:

  • 1 cup freshly squeezed orange juice
  • 1 cup sugar
  • 16 ounce package of fresh cranberries

For drink:

  • ½ ounces of your favorite tequila
  • ½ ounce of Grand Marnier
  • 2 ounces of cranberry purée

The first step in making this drink is making your cranberry purée. 

For the recipe, grab a saucepan and melt sugar in the orange juice over medium heat. Add in cranberries and cook all of it together over low heat for about 10 minutes. Remove the saucepan from the heat and let it cool. 

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In a shaker, add crushed ice, tequila, Grand Marnier and two ounces of the cranberry purée. Shake everything together. Lastly, pour the drink into a sugar rimmed glass. 

No matter which of these margaritas you choose to indulge in, they are sure to put a twist on a classic cocktail. 

Alexandra Deabler contributed reporting.  

Ashlyn Messier is a writer for Fox News Digital. 

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Around the world in pancakes: 10 international recipes to mix up your pancake day!

Around the world in pancakes: 10 international recipes to mix up your pancake day!

Whether you have your pancakes with chocolate spread, honey, or the classic lemon and sugar, I think we can all agree that Pancake Day is one of the best celebrations of the year. If you want to continue happily tucking into your classic British pancakes, then go ahead, nobody will blame you, but how about, this year, you do something a bit different and bring some international culture into proceedings.

1)French Crêpes

Let’s begin with the well-known French crêpe. Now I personally don’t think you’ve done France right if you haven’t tried a Nutella crêpe which, in my experience, is a life-changing favour sensation that will ruin British pancakes for you forever. These wafer-thin, golden-brown beauties can be enjoyed hot or cold and be filled with anything your heart desires. If you want to elevate your pancake game, French crêpes are a surefire way to do so.  

2)Chinese Congyoubing

Going a bit further afield, these spring onion favoured Chinese pancakes make the perfect appetiser. They have bags of flavour and a gorgeous flaky texture, making them incredibly moreish. The recipe is complex and requires a reasonable amount of technical skill compared to generic British pancakes, but go on, give it a go; you might discover a new, fairly niche skill you never knew you had.

3)Australian Pikelets

The unusually named pikelets are a fascinating creation. Essentially these are mini pancakes that are small and thick with a similar texture to American pancakes, filled with custard or cream. These little delights are a staple for children growing up in Australia and are usually enjoyed as a snack or served for afternoon tea. Top with whipped cream for a perfect mid-afternoon indulgence.

4)Danish Aebleskiver

I don’t know about you, but in terms of sweet treats, I know the Danes for their delicious pastries, so I’m certainly intrigued by their pancake alternative, which looks more like a small, custard-filled doughnut to me. Literally translated as “apple slices” (although most modern recipes don’t seem to include apples), these Aebleskiver are cooked at a very high heat in special pans with circular hollows. They have a light and fluffy texture, almost like a cross between a pancake and a Yorkshire pudding and are enjoyed sprinkled with sugar and served with jam for dipping- my mouth is watering at the thought.

5)American Pancakes

If you have never tried an American pancake, well, sit down, my friend; you’re in for a treat. These fluffy, thick delights are more cake-like in texture and often eaten for breakfast with butter and maple syrup. If you, like me, find that one or two crêpe-style pancakes simply aren’t enough to satisfy your Shrove Tuesday cravings, then perhaps a stack of these more filling sweet treats is the way to go. Give them a go and experiment with the toppings- for me, fruit and yoghurt are perfect for a weekend breakfast treat.

6)Indian Dosa

Dosa, also known as dosai, dosey or dosha, is a thin, crisp pancake from South India made from a fermented batter of ground black lentils and rice. The fermentation process gives it a slightly tangy, savoury taste that pairs nicely with various curries. These pancakes take a bit of effort but are a perfect side or main dish if stuffed with Aloo masala or any other filling your heart desires.  

7)Columbian/ Venezuelan Arepa

I wouldn’t be surprised to hear that you had heard of arepas before; these thick savoury pancakes are becoming increasingly popular at British street food markets, including London’s Maltby Street and Camden Lock. Arepas are made with ground maize and have a mild corn flavour, making them the ideal vehicle for flavourful fillings, often including things like black beans, chicken, avocado and plantain. In Columbia, these tasty additions are used as a topping to their crunchy arepas, whereas in Venezuela, arepas are split open and stuffed with these fillings to create a more sandwich-like snack.

8)Somalian Anjero

Anjero is a staple of Somalian cuisine, used for both sweeter breakfast dishes and savoury main meals. This fermented pancake has a bread-like texture and is traditionally made of only three ingredients: maize, flour, and water. This simple pancake can also be seen in Ethiopia with the injera, which, although made using the same ingredients, has its own character and is much bigger and more sour than the injera. This difference in taste can be attributed to the length of fermentation, which is overnight for the anjero and a couple of days for the injera. Amusingly, Somalians seem to have a British approach to their tea drinking as most people eat an average of three anjeros with a cup of tea, something I can relate to as I can often be found scoffing half a packet of digestives with my morning cuppa.

9)Greek Tiganites

If you want to add an extra splash of history to your pancake day, I recommend trying Greek Tiganites, supposedly the first documented pancake in the world, dating back to the sixth century B.C. If you want to be traditional, top these light and fluffy pancakes with chopped walnuts, but feel free to experiment with sweet and savoury additions. Apparently, Greek people tend to go for familiar toppings like chocolate spread, or they push the boat out and use what we would imagine as typically more Greek flavours like feta and honey, which I could really get behind.

10)Italian Farinata

To finish our culinary journey, we will end in Italy with the farinata, a thin, unleavened pancake made from chickpea flour and cooked in a wood-fired oven. The farinata is made with just three ingredients and is known for its crispy outside and creamy interior. This simple snack is sold in bakeries all over Italy and is given flavour with the addition of rosemary and sea salt. Although this recipe originated in Italy, it can now be found elsewhere in countries along the Mediterranean, with slightly different herbs and spices giving it local character.

 

Featured Image: Ash on Pexels with License. 

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Globally inspired Pancake Day recipes from around the world

Globally inspired Pancake Day recipes from around the world

Shrove Tuesday is here and if you’re planning on whipping up your traditional crepe or chunky pancake recipe, perhaps we can inspire you to look around the world for a more interesting option to prepare this year. 

British online supermarket Ocado has taken inspiration from cuisines around the world for those looking to try something unique this Pancake Day and the globally infused sweet and savoury recipes certainly offer interesting options.

Taking inspiration from across the world, Ocado has worked with chefs to create three delicious recipes, to provide the nation with a go-to menu for this year’s Shrove Tuesday. From savoury Sri Lankan rice pancakes bursting with pomegranate juices, to delicate, fruity French crêpes and sticky, sweet classics, you can find the recipes below. Which one will you be attempting today?

Sri Lankan Rice Pancakes

Also known as hoppers, these fermented, bowl-shaped pancakes are gluten-free.

Prep Time: 40 mins
Cook Time: 15 mins
Serves: 4

Ingredients:

1 sachet of fast-action yeast
3 tsp sugar
375g rice flour
800ml coconut milk
10g dried chilli flakes
50g onion, for the chilli sambal, plus 1 tbsp finely chopped for the coconut sambal
½ tsp fish sauce, for the chilli sambal, plus ½ tbsp for the coconut sambal
1 lemon, juiced
50g desiccated coconut
2 limes, juiced
4 eggs
1 handful of pomegranate seeds
1 handful of coriander

Method:

1. Mix the yeast, sugar, and 2 tsp warm water in a large bowl. Leave it to activate for 10-15 mins until a flossy layer of bubbles appears on top.

2. Add the rice flour and a pinch of salt to the yeast mixture. Slowly pour in the coconut milk, stirring until it reaches the consistency of thick pancake batter (you may not need all the second tin). When fully mixed, cover it with cling film and leave it to ferment in a warm place for at least 20 min.

3. While you wait, make the sambals. Put the ingredients for chilli sambal in a food processor and pulse until you get a coarse mixture. Remove into a bowl and repeat for the coconut sambal.

4. Be prepared to work quickly when you make the hoppers. Warm a small non-stick wok or frying pan over medium heat, pour in a ladle of the mixture and swirl around to cover the inside of the pan, then break an egg in the middle, place the lid on and cook for 2 mins, or until the egg whites are set but the yolks still runny. The edge of the hopper will be slightly golden and crispy too.

5. Slide onto a plate. Repeat to make three more and serve with the sambals, pomegranate, and coriander.

Ban Xeo Vietnamese Pancakes

This Vietnamese-style spicy chilli, chicken and prawn pancake is ideal for those who like their pancakes for dinner as well as dessert. 

Prep Time: 15 mins
Cook Time: 7 mins
Serves: 4

Ingredients:

124g rice flour
1 tbsp butter, melted, or flavourless oil
¼ tsp turmeric
88ml coconut milk
250g cooked chicken, or pork, cut into slices
150g prawns, raw, shelled
3 small spring onions, (or 1 large) finely sliced on diagonal
100g beansprouts
1 tsp oil
2 tbsp sugar
1 lime, juice, to taste
2 tbsp fish sauce
2 bird’s eye chillies, finely sliced
1 garlic clove, chopped
1 butterhead lettuce
1 bunch of mint leaves
1 bunch of coriander leaves
1 onion, sliced

Method:

1. Whisk the batter ingredients together (rice flour, butter, turmeric, salt, 175ml water, coconut milk).

2. Heat a frying or crepe pan (or a wok) to a high temperature and pour in a tablespoon of oil. When this is hot, ladle in enough of your batter to just cover the base of the pan. Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.

3. After a few minutes, scatter the meat, onion, spring onion, prawns, and beansprouts over half the pancake. Fold half the pancake over, pour another teaspoon or so of oil around the edge of the pancake and cover with an upturned metal bowl or a lid and cook for about 3-4 minutes, until the ingredients start to soften, and the underneath of the crepe has started to turn golden and darker brown in spots.

4. While the pancake is cooking, mix all the ingredients for the Nuoc Cham dipping sauce (4 tablespoons water, sugar, lime juice, fish sauce, chillies, garlic, flavourless oil) and whisk till the sugar dissolves. Tear the leaves from the lettuce leaving them as large as possible.

5. Drain the pancake on some kitchen paper and pop it onto a plate; to eat, tear pieces of it off and wrap it up in the lettuce leaves with some of the fresh herbs. Dip into the nuoc cham and enjoy.

Warm Apricot and Cream Crêpes 

These Warm Apricot and Cream Crêpes make a speedy yet showstopping pudding. Using ready-made compote is the secret to keeping things quick, but warming it through with ginger, vanilla or cardamom takes the flavour up a notch.

Prep Time: 10 mins
Cook Time: 25 mins
Serves: 2

For the batter

Ingredients:

30g unsalted butter
2 eggs
350ml whole milk
260g plain white flour
1 large pinch salt

Method:

1. Brown the butter by melting it in a pan over a medium heat, then cook for 3-4 mins until the solids turn golden, the oil darkens and the butter smells nutty. Take off the heat to cool a little.

2. Use a balloon whisk to whisk the eggs in a large bowl, then whisk in the milk (half the amount, if making it light), flour and salt. Then add the brown butter (or oil, for dairy free). If you’re making it light, finish by whisking in the water. The batter will keep in the fridge for up to 48 hrs.

For the topping

Ingredients:

1 tbsp unsalted butter, for frying
600g jar Bonne Maman Apricot Compote (or another flavour)
¼ tsp grated fresh ginger, (optional)
200g flaked almonds
300ml double cream
15g caster sugar
100g greek yoghurt
1 lemon, zested

Method:

1. Wipe a 20cm frying pan with butter or oil using kitchen towel; place on a medium-high heat. Pour in 60ml of the batter, tilting the pan to create a thin layer. Cook for 1-2 mins until the underside is golden. Flip the pancake over; cook for 1-2 mins. Repeat to use up the batter; keep the pancakes warm under foil.

2. Warm the compote in a pan over a very low heat, adding the ginger, vanilla or cardamom, if using. Meanwhile, toast the almonds in a small pan over a medium heat, until golden.

3. Put the cream and sugar into a mixing bowl and use an electric whisk to whisk until firm, then gently mix in the greek yoghurt.

4. To serve, place a pancake on a plate, spread 2tbsp of the compote over half, then fold over. Dollop some cream on top and scatter with almonds. Finish with lemon zest, if you like.