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15 Cinco de Mayo drink recipes, from margaritas to palomas

15 Cinco de Mayo drink recipes, from margaritas to palomas

Cinco de Mayo, which falls at the beginning of May, is the perfect time to embrace the warmer weather and get together with friends over margaritas, palomas and perhaps the stray shot of tequila. But before you get to sipping, it’s important to understand what the holiday is all about.

Cinco de Mayo may be widely understood in the U.S. as “Mexican Independence Day,” but it’s actually meant to commemorate Mexico’s victory over the French during the Battle of Puebla, which took place in 1862. The holiday is mostly celebrated by Mexican-Americans who live in the U.S., but it’s also celebrated in Puebla, the town in which the battle took place. Some companies have capitalized on the holiday as little more than an excuse to imbibe (and buy more alcoholic products), but understanding the roots of Cinco de Mayo is an important aspect of celebrating with respect.

For those who want to celebrate without having to leave home, we’ve compiled this list of some of our favorite Mexican and Mexican-inspired cocktails and nonalcoholic creations. From the super-simple margarita to unexpectedly complex riffs on classics like palomas and sangria, these refreshing and citrus-forward cocktails are ideal for all of your spring celebrations. Grab a bottle of tequila, start squeezing fresh limes and ready your cocktail shaker for these mouth-watering Cinco de Mayo drinks.

The Perfect Margarita by Maureen C. Petrosky

You need just three ingredients to make this simple-but-delicious margarita — but you can take it to the next level with a variety of add-ons. A splash of club soda will give you a fizzy margarita, and jalapeño slices can add a hint of spice. Don’t forget to add a salted rim for a savory touch.

Frozen Palomas by Mary Giuliani

It’s hard to make a cocktail more refreshing than this frozen paloma. Grapefruit juice and lime juice join forces to create a citrus-y base for the drink, while the agave syrup adds a bit of sweetness to tone down the intensity of the tequila. Freeze the juice and blend all the ingredients together for a supreme sipper.

Tequila Sunrise Sangria by Ingrid Hoffmann

Freshly squeezed lime juice is essential for this classic margarita cocktail that’s spiked with Cointreau and sweetened with simple syrup. Add all of the ingredients to a cocktail shaker with ice to produce a drink that’s a step up from the frozen margarita mix you likely used in college.

Classic Margarita Cocktail by Ivy Mix

Why choose between a Mexican tequila sunrise and a Spanish sangria when you can have the best of both worlds? This tequila- and wine-based cocktail balances the sweetness of fresh fruit with the fresh acidity of juicy limes. It’s ideal for warm-weather sipping.

Paloma Mezcal Cocktail by Ingrid Hoffmann

One average paloma gets an upgrade with this recipe that calls for smoky mezcal and orange liqueur. A splash of soda gives this drink just enough fizz to make it even more refreshing, and the lime wedge for garnish makes it feel extra celebratory.

Smoky and Spicy Grilled Citrus Margaritas by James Briscione

This margarita recipe bucks convention by calling for grilled citrus instead of fresh, which lends a smokiness to the cocktail that’s only enhanced by the inclusion of mezcal. Add some hot sauce to the mix for an impressive kick and surprising complexity.

Grapefruit Spritz by Jordan Salcito

This alcohol-free mocktail is perfect to pair with your taco spread without forcing you to imbibe. Soda water and ginger ale provide the fizzy base for freshly squeezed grapefruit juice, while Angostura bitters add a depth you won’t find in a typical soda.

4-Ingredient Skinny Margarita by Maya, New York City

Fresh lime juice plays a starring role in this drink and offers a punch of acidity to complement the savory, salt-rimmed serving glass. By swapping sugar for Splenda, you can make your very own skinny margarita without having to purchase a pre-made mix.

Paloma Punch by Maureen Petrosky

For those who love palomas but are trying to limit their alcohol intake, this paloma punch recipe is perfect. Forget the tequila; grapefruit juice, lime juice, simple syrup and grapefruit-flavored sparkling water do the heavy lifting here. Add a rosemary sprig garnish to give your punch a lovely aromatic quality.

Coconut Lime Margarita by Pati Jinich

Give your standard frozen margarita recipe an upgrade by adding baked shredded coconut and coconut cream to the mix. This frozen margarita balances the subtle sweetness of coconut with the bracing acidity you’re used to from this typically lime-heavy cocktail.

Jenna After Dark Cocktail by Tiffanie Barriere

The typical spicy margarita gets an upgrade with this creative cocktail recipe that calls for jalapeño slices and apple-pepper jelly, the latter of which lends a surprising creaminess to the recipe. The brown sugar and salt rim will please both sweet and savory cocktail lovers.

Martha Stewart’s Grapefruit-Sanbitter Spritz by Martha Stewart

For this Cinco de Mayo mocktail, Martha Stewart uses Sanbitter, which has a flavor profile that’s similar to Campari, to add a touch of pleasant bitterness to this grapefruit juice and ginger ale concoction. A citrus wedge garnish makes this drink feel perfect for a special occasion.

Best Limeade by Jordan Salcito

This super-simple mocktail is ideal for booze-free sipping on Cinco de Mayo. Start by making a lime simple syrup, then add it to freshly squeezed lime juice and soda water. Floral notes from the mint garnish ensure this lime-forward drink isn’t too one-note.

Coffee Margarita by

Adding coffee to a margarita might not sound like a natural pairing, but this unconventional recipe results in a deeply complex, layered cocktail that offers a fun alternative to an espresso martini. Toasted sesame oil lends a rich, umami quality to the cocktail, and the kumquat garnish offers a pop of bright color.

Mint Tea Stargarita by

This margarita recipe is a stark departure from your typical restaurant cocktail. The tequila is infused with peppermint tea, which gives the drink its signature coolness. Starfruit garnishes are an unexpected but gorgeous addition to the mango liqueur-spiked cocktail.

This article was originally published on TODAY.com

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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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Mardi Gras recipes to make at home

Mardi Gras recipes to make at home

While some people might wish they were enjoying some gumbo on Bourbon Street or starting the day at Café Du Monde with a beignet and café au lait, many people are waking up to their typical routine. Although Fat Tuesday is full of food traditions, it might be time to get into the kitchen and enjoy a taste of the Big Easy at home. These Mardi Gras recipes will have the good times rolling all day long.

As some people appreciate, the Fat Tuesday is a time to indulge in a few more treats before Lent begins. For others, the Mardi Gras celebration is a time to enjoy some delicious food choices. From Mardi Gras cocktails to sweet treats, there are a variety of options to fill the table.

One iconic Mardi Gras celebration food is the King Cake. The colorful, sweet treat is a classic. While there is a classic flavor, Albertsons and DoorDash offered delivery of the dessert. According to the two brands, the delivery program shipped “nearly 1,100 King Cakes across 664 cities in all 50 states” last year.

King Cake colors Universal Orlando Mardi Gras menu

Universal Orlando Mardi Gras, King Cake, photo provided by Cristine Struble

For those people who prefer to get into the kitchen and make their own version of the King Cake, Pink House Alchemy has shared their recipe for the classic dessert. While there are a lot of ingredients and steps, making your own King Cake will impress everyone around the table.

King Cake

Ingredients:

Dough:

  • ½ cup whole milk
  • 2 tbs butter
  • ¾ tsp kosher salt
  • ⅓ cup warm water
  • ¼ cup granulated sugar
  • 2 tsp active dry yeast
  • 1 egg (room temperature and slightly beaten)
  • 1 tsp vanilla extract
  • 1 tbs pH Delight Syrup
  • 2 ½ cups bread flour
  • · Filling:
  • 8 ounces cream cheese, room temperature
  • ¼ cup pH Delight
  • 1 tbs cinnamon
  • ¼ cup brown sugar
  • ⅓ cup flour

Glaze:

  • 2 cups powdered sugar
  • 2 tbs whole milk
  • 1 tbs pH Delight Syrup
  • 1 tsp vanilla extract
  • ½ tsp kosher salt

Method:

  • Heat milk and butter in a microwave-safe bowl for 30 – 45 seconds until the butter is melted, then add salt. Let this mixture cool slightly.
  • In a mixing bowl, add the warm water, sugar, and yeast. Stir this until the yeast dissolves and let this sit for 5-10 minutes or until the yeast is foamy.
  • Once the yeast has activated, add the milk + butter mixture, egg, vanilla, pH delight, and 2 cups of bread flour. Knead this with a bread hook on a medium speed for 5 mins or by hand for 10. Slowly add in the remaining flour if the dough is too sticky.
  • Once the dough has been kneaded, spray another bowl with nonstick cooking spray and add the dough. Cover the bowl with plastic wrap or a damp cloth and let the dough sit until it’s doubled in size (about 75-90 mins).

Filling:

  • Beat the cream cheese until it is light and fluffy, then add the remaining ingredients. It will be a little sticky, but that is okay.
  • Line a cookie sheet with parchment paper.
  • Once the dough has been proofed, lightly flour a hard surface to roll out the dough. It should be a 10 x 18 inch rectangle. Once you get the dough to this size, add the cream cheese mixture to one side of the dough and fold the remaining dough on top (you should now have a 5 x 9-inch rectangle.
  • Cut this in half and braid the two pieces together to form a braided circle. (I like to pinch the last bit of dough together.
  • Move the ring to the parchment-lined baking sheet and let it proof again for another 45 mins.
  • During this second proof, you can preheat the oven to 335 degrees. The lower temperature helps the middle cook without burning the outside.
  • Bake the cake for 30-35 mins. The top will be golden brown.
  • Let the cake cool for 30 minutes until you add the glaze and sprinkle.

Glaze:

  • Make the glaze while the cake cools by adding all the ingredients into a bowl and whisking it together. The glaze will be thick. That is what you want.
  • Before you glaze your cake, add a gold coin or a baby figurine to a random section of the cake (just make sure it is fully pushed down into the cake).
  • Once the glaze is ready, you can pour it on your cake and then decorate it with purple, yellow, and dark green sanding sugar. You can find the sugar along the baking aisle at the grocery store or any craft store.

For those unfamiliar, the gold coin or baby is considered good luck for the person who finds it. Also, it determines who has to bring the King Cake for the following year’s celebration.

While King Cake is often the colorful Mardi Gras recipes option, many people opt for beignets. The classic fried dough smothered in powdered sugar is a favorite. Disney and Universal have shared their recipes before. Even Cracker Barrel’s the Pancake Kitchen offers its biscuit beignets for delivery.

As for other Mardi Gras recipes, gumbo, etouffee, and even just a big plate of crawfish can keep the good food and good times rolling. A taste of NOLA is not limited to the Big Easy. It can be found in your own kitchen, if you are willing to put forth the effort.

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Everything You Need To Know About Cooking Recipes In Tales Of Symphonia Remastered

Everything You Need To Know About Cooking Recipes In Tales Of Symphonia Remastered

Here’s everything you need to know about Cooking Meals and obtaining Recipes in Tales of Symphonia Remastered!


Cooking, like most JRPGs, is a crucial aspect of Tales of Symphonia Remastered, allowing you to recover health, boost your Attack or Defense, and even cure Status Effects, making it essential to seek out Recipes and Ingredients to master every meal in the game to give you a huge helping hand in combat.


RELATED: Tales Of Symphonia Remastered: Complete Guide To Mystic Artes

You can prepare Meals during the post-battle screen or via the “Cooking” option in the menus. Furthermore, every party member has different tastes and skills when it comes to Cooking, allowing them to add additional ingredients to a Recipe to give it an extra kick, making it better overall or, sometimes, much worse.

Cooking Overview

A full Party of Playable Characters gathered on a cliffside cooking food in Tales of Symphonia Remastered

As covered above, Cooking is an essential part of Tales of Symphonia Remastered, with some members of your party being excellent chefs. In contrast, others need lots of work to make even the most basic Recipes taste good for the rest of your party. Before we get into the Recipes, let’s go over who the best and worst cooks are in the game!

  • Genis (Best)
  • Regal
  • Sheena
  • Kratos
  • Colette
  • Lloyd
  • Zelos
  • Presea
  • Raine (Worst)

Despite the story pushing Regal as being the group’s best chef, Genis is actually the best overall and by a considerable margin. Additionally, your party members are also a bit picky regarding what they want and don’t want in their food, slightly impacting their Affection toward Lloyd. We covered all this and more in our Affection Guide, which you can find here, but the table below will give you a brief rundown of what everyone prefers in their dishes!

Food Likes And Dislikes

Character

Likes +1

Dislikes -1

Colette

Fruit (All)

Bell Peppers

Genis

Milk

Carrots

Raine

Lemon

Mushrooms

Sheena

Rice

Not picky (never loses Affection)

Zelos

Melon, Snapper, and Tuna

Octopus

Presea

Indiferent (never gains or loses Affection)

Regal

Tofu

Cucumber and Melon

Kratos

Tuna

Tomato

They will either lose or gain one Affection Point per meal. This means that if Regal were to eat something with Cucumber and Melon in it, he would only lose one point rather than two. Additionally, if he were to consume something with Tofu and Cucumber, they would cancel each other out, having no points gained or lost.

All Recipes

Regal defeating the Dark Chef in the Beef Stew Cookoff in Tales of Symphonia Remastered

There are 24 Recipes in Tales of Symphonia Remastered, with the vast majority of them coming from the Wonder Chef sub-questline in the game. You can find out what each Recipe does, how to get them, and the Ingredients required to make them in the table below!

Recipe Effects And Unlock Guide

Recipe Ingredients

Recipe

Ingredients

Additional Ingredients

Sandwiches
  • Beef
  • Cucumber
  • Greens
  • Lemon

Cabbage Rolls

Rice Ball

Omelet

Meat Stew

Risotto

Seafood Stew

Steak

Fruit Cocktail

Fried Rice

Ramen
  • Black Satay
  • Panyan
  • Seaweed

Tenderloin

Gratin

Curry

Quiche

Miso Stew

Spaghetti

Shortcake

Cream Stew

Pescatore

Pork Cutlets

Potato Salad
  • All Vegetables
  • Potato
  • Purple Satay

Paella

Beef Stew
  • All Meats
  • Purple Satay
  • Tomato

Cooking Titles

An image of Regal's Mystic Arte cut-in from Tales of Symphonia Remastered, having him raise his chained hands up while grimacing.

Lastly, you can earn Titles for every party member via Cooking in Tales of Symphonia Remastered. To do this, you must Master every Recipe in the game, which simply means preparing each Recipe several times until the game notifies you that that character has Mastered it. Every character will be different in terms of how many stars they can earn per dish, but it will take a significant amount of time to Master every Recipe with every character.

Nonetheless, the table below will provide all the information necessary for every Cooking-based Title in the game. One last thing of note is that Regal has an additional Cooking Title, which requires him to defeat the Dark Chef in a Beef Stew Cookoff, the finale of the Wonder Chef questline. You can learn more about that here!

All Cooking Titles

Character

Title

How To Get

Lloyd

Gourmet King

Master all Recipes and return to the Wonder Chef in the Altamira Hotel.

Colette

Charismatic Chef

Return to the Wonder Chef at the Altamira Hotel after Mastering all Recipes.

Genis

Little Chef

Go to the Altamira Hotel and speak to the Wonder Chef after Mastering all Recipes.

Raine

Passable Chef?

Have all Recipes Mastered and talk to the Wonder Chef at the Altamira Hotel.

Sheena

Master Cook

Talk to the Wonder Chef in the Altamira Hotel when you Master all Recipes.

Zelos

Gourmet Prince

With all Recipes Mastered, go to the Altamira Hotel and speak to the Wonder Chef.

Presea

Master Chef

Head to the Altamira Hotel after Mastering all Recipes and talk to the Wonder Chef.

Regal

True Chef

After Mastering all Recipes, go to the Altamira Hotel and speak with the Wonder Chef.

God of the Kitchen

Clear the Wonder Chef questline and defeat the Dark Chef in a Cookoff.

Kratos

Gourmet Master

Travel to the Altamira Hotel and speak to the Wonder Chef after Mastering all Recipes.

NEXT: Tales Of Symphonia Remastered: Complete Guide To Status Effects

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3 must-try dessert recipes from some Louisville tastemakers

3 must-try dessert recipes from some Louisville tastemakers

We live in a time where it’s possible to simply speak into the air in your kitchen and ask for a recipe, when blogs and Pinterest and TikTok, let alone cookbooks galore, offer up an infinite supply of recipes. It’s no surprise then, that sometimes all you want is someone to tell you what to make. Especially if it’s a recipe that comes from someone you know and love.

Today we have some very special (and sweet!) recipes from two tastemakers in Louisville’s culinary scene, and one of my own personal favorites.

Lindsey Johnson of Lush Life Productions and Bar Expo, 114 W. Main St., is sharing her grandmother’s recipe for rainbow cookies. Inspired by cookies found at Italian bakeries in Long Island where Johnson is from, these treats helped her get through the early pandemic quarantine days.

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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.