The coldest, snowiest night of the year. But there’s only one way to cook steak!
Delightful parcels of sheep innards on a stick!
Haggis Pops – English
Chef Schultzter’s Granny Cameron Pancakes
This pancake recipe comes from Patricia’s grandmother on her father’s side. They’re fluffy and light and go really well with Maple Syrup.
- 1 ½ cups flour (can use whole wheat)
- 2 tsp baking soda
- ½ tsp salt (optional)
- 2 tbsp sugar
- 1 egg
- 1 cup milk
- 2 tbsp butter or shortening
- ¼ tsp vanilla (optional)
- Mix all ingredients together
- Make sure the mix is consistent and there are no lumps
- Heat the pan to a medium heat
- Pour large drops into a non-stick or greased frying pan
- Turn once during frying so both sides are golden
You can keep the pancakes warm in the oven while cooking them and then serve everyone at the same time. Garnish with maple syrup, cinnamon, or cake sprinkles!
And if you don’t finish the whole batch this breakfast, then put the left-overs into a freezer bag and save for another day. Just pop them in the toaster and they’re ready in no time.
How to Perfectly Roast Pumpkin Seeds
Roasted pumpkin seeds are a necessity this time of year. But you can’t just dump a handful slimey seeds on a cookie tray for 30 minutes in the oven! There is an art to it. I’ll share my recipe with you here, but the rest is up to you.
First you have to carve your pumpkin and get all the goo and glop and seeds out. Put it all in a big bowl, don’t sit there trying to separate the seeds from the slime as you go.
Before you start, put a pot of salted water on the stove to boil. And set the oven to 325 F.
Separating the seeds from the goo is actually quite easy if you remember that seeds float and glop sinks! So fill the bowl with water and swish your hand around to separate the seeds and the slime. The seeds will float to the top and you can easy scoop them out in a colander. You’ve got the seeds about 90% clean now. A little more rinsing and picking and they’ll be good for next step.
Cross-posted on 2FatDads
We got the recipe for Finnish Pancakes from our friend and so Saturday morning we put on our aprons to make breakfast.
Serves at least two
- In the oven at 425 degrees Fahrenheit bake for 5 minutes:
- 1 tablespoon butter
- 2 cups sliced apples, peeled & cored
- Mix in a bowl
- 3 eggs
- 1/2 cup milk
- 1/3 cup flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Pour on top of apples and bake for 15 to 20 minutes
The breakfast was delicious! Topped with maple syrop and cinnamon we’re definitely going to be making this one again.
Serves six to eight people as a main course
- loaf of Challah (egg) bread (about 12 slices)
- 4 cups of cheese (cheddar, mozza, gruyere, where ever you tastes take you)
- 3 cups milk
- 6 eggs
- 1 tsp each salt, pepper, mustard powder
- 3 chopped leeks
- 1/2 cup red pepper (one should be enough)
- 12 strips of bacon (about half a package) or sausage or whatever meat you want
- 9×13 pyrex dish (or a smaller-but-deeper oval dish, but then do more layers)
- cook the bacon
- I usually use the oven: put wax paper on a cookie sheet and lay out all 12 strips of bacon then bake at 350 until they’re done)
- chop up the bacon, leeks, and peppers
- shred the cheese
- mix the egg, milk, & spices
- grease the pyrex
- layout a double-layer of bread, make sure layer is solid – fill gaps with bits of bread
- cover with half the leeks, peppers, bacon, & cheese
- put a single layer of bread, ditto
- put the rest of the leeks, peppers, bacon, & cheese
- slowly pour the egg & milk mixture into the pyrex starting from middle and moving outwards as necessary to get even coverage
- refrigerate at least a three hours, preferably over night
- bake at 350F for 1 hour
Goat Cheese and Zucchini Aperitif Cake
| Standard meause
|| Metric measure
|1/2 cup||Whole milk||125 ml|
|2 tbsp||Olive oil||30 ml|
|1||Zucchini thinly sliced||1|
|1 cup + 1 tbsp||Flour||265 ml|
|3 tsp||Baking powder||15 ml|
|1/2 tsp||Salt||2 ml|
|1/2 tsp||Freshly ground pepper||2 ml|
|1/3 cup||Vegetable oil||75 ml|
|1 1/4 cup||Grated gruyere cheese||100 grams|
|3 oz||Chevre en buche goat cheese, diced||100 grams|
|3 tbsp||Chopped chervil, tarragon, or parsley||45 ml|
Note: for a milder taste use less Chevre en buche, or use a milder goat cheese – such as the creamed goat cheese that comes in a plastic tube with metal crimps at each end.
- Preheat the oven to 350 degrees F (180 Celsius).
- Butter a 4 1/2 by 8 1/2 inch loaf pan, line the bottom with parchment paper, and butter the paper.
- In a small saucepan scald the milk and set aside.
- Head the olive oil in a frying pan over medium heat and saute the zucchini slices until lightly browned (about 10 minutes). Let drain on paper towels.
- In a large bowl whisk together the eggs, flour, baking powder, salt and pepper.
- Gradually whisk in the vegetable oil and warm milk.
- Fold in the gruyere, the zucchini, the goat’s cheese, and the herbs.
- Pour into the prepared loaf pan.
- Bake for one hour or until a toothpick inserted inot the centre comes out clean.
- Let cool slightly before un-moulding, the let cool completely before slicing.
You can probably get three small loaves out of this recipe instead of one large loaf.