Feeds:
Posts
Comments

Archive for the ‘pancakes’ Category

Butternut Fritters with Ginger Anise Poached Quince and honey spiced Cream Cheese

I might have mentioned, in the last few posts, all the culinary disasters that have emanated from my kitchen over the last couple of weeks, while I’ve familiarised myself with new cooking appliances. Well, okay, a bad workman always blames his tools, right? So I suppose I have to take just a wee bit of the blame moi-meme, though I’ll still try to look like the poor blameless victim and blame my flops on mental distraction due to life upheaval and an over abundance of missing kitchen gadgets and unpacked boxes. Anyway, some spiteful, slightly belligerent part of me has insisted on getting it right in one respect: those darn Pumpkin Fritters I made my gracious friends pretend to like at a Sunday tea. Poor dears, they put on brave faces one and all, while covering up the cinders with extra honey spiced cream cheese. “Wow, this cream cheese is great, what ever is in it?”, was a common cry from the infantry on the couch.

One of my Mother’s great food hugs, in my opinion, is the Pumpkin Fritter. Up there with crumpets, these little scrunchions of delight would appear sometimes on a Sunday afternoon, still hot from the pan and drenched in fresh butter and apricot jam. Sometimes they wouldn’t even make it that far as my brother and I would hang around the stove grabbing one as it came off the egg flip. I can’t remember, thinking back now, whether they were an Autumn treat or just a general now-and-again treat, seeing as how Every Season is Pumpkin Season where I come from… Oh, I did try to recreate those marvelous morsels for that awful tea…

Not to be defeated, this time I put my war paint on and, wielding my largest (and favouritestest) Henkles 4-star (le sigh) bravely attacked a real, live butternut for the purposes. Forget that canned stuff, which was half the problem with the first lot and probably had my great-grandmother turning in the grave (it just seemed so much easier than the thought of peeling and cooking a pumpkin when the guests were expected any moment now.) Pumpkin Fritters seem to be one of those uniquely South African things. Just ask any obliging South African about Pumpkin Fritters and they usually get that far away look in the eyes. Here in North America (as far as I can tell) a fritter is a doughnut type thing, deep fried and considered bad for you in that McDonalds kind of a way. Not so the humble Pumpkin Fritter. It usually uses real pumpkin, eggs, flour and a bit of sugar. In the traditional waste-not-want-not kind of a way a lot of South African food evolved, pumpkin fritters were usually made from last night’s dinner left over pumpkin. Add some spices and you’re A-for-away. Also, Butternut is slightly sweeter and more, well, buttery than regular boere pampoen (farmer’s pumpkin), which really made for a softer, less floury fritter at the end of the day.

I teamed the end results with another Autumn favourite of mine: quince, poached with ginger and star anise. The ever experimental Mr P does have his faults, one of which is his dislike for all things ginger and I have to say, I had great satisfaction watching him wolf down his dessert knowing that he had no idea he was so thoroughly enjoying a gingered treat. I knew it! He just thinks he doesn’t like ginger! I guess from now on I’ll be making “cinnamon-spice-breadmen” and “molasses-spice-houses” around Christmas time… ha!

Butternut Fritters with Ginger Anise Poached Quince and honey spiced Cream Cheese 2

Butternut Fritters with Ginger-poached Quince and Honey Spice Cream Cheese

For the poached quince:
1 large quince, cored and cubed (1 inch cubes)
1 tsp fresh, grated ginger root
2 Tbsp sugar
1 cinnamon stick
2 or 3 star anise (I used 3 for extra flavour)
3 cardamom pods
hot water, enough to almost but not quite cover quince (about 1½ cups)

For the fritters:
1 cup cooked, mashed butternut (I used ¼ of a large butternut)

1 egg
1 Tbsp sugarQuince and Ginger
pinch cinnamon
pinch cloves
1 ½ tsp baking powder
⅓ cup flour
1 – 2 Tbsp milk

For the honey spiced cream cheese
1 tub plain cream cheese
1 tsp cinnamon
2 Tbsp clear honey (or more to taste)
2 Tbsp milk

1. Poach the quince
– put all spices and sugar in a medium sauce pan, add 1 cup water and bring to boil. Add quince and more water if necessary. Bring to boil then lower heat and simmer for 2 – 3 hours until quince is tender. Remove from heat, cool, remove hard spices and reserve.

2. Make the Honey spiced cream cheese
-mix all ingredients together

3. Make the Fritters
– beat the butternut with the egg and sugar

– Mix all the dry ingredients and add to the pumpkin. Mix then add enough milk to make a soft dropping consistency.

– Heat a large, heavy-based non-stick frying pan on a medium heat. Cook about 3 Tbs worth of batter per fritter, as you would a pancake: 1 minute or so per side.

4. Serve!
– Top 3 or so fritters with quince, cream cheese and some reserved quince juice.

Quince

Read Full Post »

Muslie pancrepes

We’ve all heard it a thousand times before: Breakfast is the most important meal of the day. We’ve heard it from our mothers and fathers, from our doctors, our teachers, our newspapers and magazines. I had to learn the hard way to start the day off right. I used to wake up late, being a committed fan of Club Duvet, rush through my morning routine of showering, dressing and general cleanliness and then dash out the door and head off straight to work. “I’ll grab something at work” I used to tell myself, but apart from a cup of tea or coffee, I very often would get so absorbed and distracted by work that I’d look up, famished, at 3 0’clock and wonder why I felt so tired and lack-luster. Now I know: if I skip a meal, I won’t make it through the day without needing to put my head down. And while I love a nap now and then on a rainy Sunday, there’s really just so much I’d rather be doing. During the week, as a rule, I usually start the day with a lovely bowl of muesli, which I custom make from my little jars of grains, seeds, nuts and fruit, with a dollop of yoghurt and a generous mug of fresh Cafetiere-style coffee. Weekends, when the ever delightful Mr P is around, is when the fun happens. So what do you do when you’ve had a long weekend full of the fun and you’re somewhat fed up (so to speak) with eggs over easy and blueberry pancakes; but your husband wants something a bit more elaborate than a bowl of cereal? Well, a wise woman would tell you, marriages are all about compromise, non?

Voila.

*note: due to the lack of plain flour gluten (I’m guessing here) these Pancrepes don’t hold together as well as ordinary crepes, so they’re somewhere between Crepes and all-American breakfast pancakes. Hence the name. Get it?

Muesli PanCrepes with Berry Compote and Cream Cheese

for the pancakes:
½ cup + 2 Tbsp Quinoa flour
2 Tbsp ground flax seed
2 Tbsp ground oatbran
1 Tbsp poppy seeds
1 Tbsp ground cornmeal (not corn starch, but finer than Polenta)
1 Tbsp ground Almonds
1 tsp baking powder
½ Tbsp maple sugar (or use caster sugar)
pinch salt
1 cup rice milk (or cows milk)
2 eggs, beaten

for the compote:
1 cup berries of your choice (I used wild blueberries and blackberries)
¼ cup water
½ Tbsp maple sugar
1 Tbsp lemon juice

cream cheese to serve

1: make the batter

– combine all dry ingredients and mix thoroughly with a whisk

– combine eggs and milk. Add to dry ingredients and whisk until smooth.

– leave to stand for 20 mins or so, while you make the compote.

2: make the compote

– combine fruit, water, sugar and lemon juice in a saucepan. Bring to boil, reduce heat and simmer for 10 mins. Keep warm while you make the pancakes.

3: make the pancakes and serve

– put a plate on the lowest rung of your oven and turn the oven onto it’s lowest setting. Put a small dollop of butter onto the plate.

– heat a non stick skillet or frying pan or griddle on a medium to high heat

– using a soup ladle, drop one ladle of batter onto the hot surface at a time, swirling the mixture around the pan a little to spread it out. The end pancake should be somewhere between crepe and pancake thickness.

– when bubbles begin to pop on the surface, carefully turn the cake over using an egg lifter and cook the other side.

– when the pancake is cooked, put it in the oven on the plate while you cook the rest. If you’re feeling indulgent, plop a little piece of butter onto the top of each crepe while it waits for its neighbour.

– serve with fruit compote, cream cheese and plenty of Maple syrup.

Read Full Post »