A massive pancake that cooks itself in the oven. With blueberries. You’ve got to try this!
Serves: a large family
1 litre (2 pints) milk
5 dl (1 pint) flour
1 dl (1/5 pint) vegetable oil or melted butter
2 dl (1/2 pint) blueberries, fresh or thawed from frozen
Salt to taste
You’ll also need: large oven tray and baking parchment
1. Preheat oven to 200ºC (390ºF).
2. Beat the eggs. Mix in the milk and the salt.
3. Beat in the flour, little by little. Add the oil or melted butter.
4. Leave the batter to “swell” for 30 minutes in the fridge.
5. Line your largest oven tray (the width of the whole oven) with baking parchment. Tip the batter carefully into the tray. Sprinkle surface with blueberries.
6. Bake for 30 minutes or until the pancake is golden brown.
Serve with ice cream, custard or whipped cream!
Tip: This pancake works well with other ingredients too. Try bananas and raisins. Or go savoury with cheese and bacon bits.
Cold mornings, rain, wrapped in a duvet on the sofa watching old cartoons? It’s a good time of year for churros and chocolate, the ultimate Spanish Sunday brunch!
Sunday morning, churros y chocolate for breakfast… welcome to real Spain!
Churros are traditionally served with a sprinkling of sugar and dipped into a cup of steaming hot chocolate.
Usually available early in the morning at local cafes, they can also be taken away wrapped in a paper cone and enjoyed at home.
But churros are really easy to make – and you’ll find they disappear pretty darn quick off the plate! Here’s how to prepare your own. This recipe serves about 4-5 people.
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Colourful, tasty and low in calories, pipirrana is my favourite seafood salad tapa.
This is a cheat recipe, because boiling squid and cleaning mussels is not something I fancy after a long day at work. So I used ready-prepared frozen seafood, which is readily available in supermarkets here in Spain. If you cannot find this where you live, use the tinned variety. Just pick products that come in water or brine.
Serves 2-4 depending on portion size Continue reading
It would take us (and the vet) some time to find out what was wrong.
A dog with a drinking problem
It all started with Nena having accidents all over the house. Big accidents. Ones we’d step in in the dark on our way to the bathroom.
Then we noticed that she’d drink and drink and drink, emptying up to four or five large bowls of water a day.
We took her to the vets. Continue reading
If you’ve ever been to Finland, you’ll have eaten pulla at some stage.
Pulla is a soft, sweet bread made with flour and milk and spiced with warm cinnamon and cardamom. It comes in many shapes, from small rolls and cinnamon swirls, to elaborate decorated plaits.
One of the most popular variations is the cinnamon swirl, or korvapuusti – which literally means ‘a smack in the ear’. The korvapuusti gets its name from its ear-like shape (see picture above) and it’s a Finnish coffee-time staple.
Below is a recipe for the basic dough, which can be used for many different types of pulla, and two options for presentation – cinnamon swirls and plaits.
This recipe makes either around 35 cinnamon swirls, or 2 plaits. Or you can divide the dough in two parts and make half and half, like I’ve done here.
Prep time alert! This recipe takes around 3-4 hours.
12 dl plain flour
½ tsp salt Continue reading
This recipe is my own version of a classic Scandinavian fish soup that my mother used to make.
Hearty yet light, and packed full of nutrients, it’s perfect for a winter lunch.
I’ve used cod, sweet potato and broccoli this time. Any other white fish or salmon work well too, and you can also throw in a few prawns or replace the broccoli with other seasonal vegetables.
1 litre water
generous pinch of ground sea salt
4 white peppers Continue reading
My son calls these “muppins”. So muppins they are.
And they’re gooooood. Especially if you bake them with fruit from your own tree.
If you can’t lay your hands on mandarins, oranges also work fine.
This recipe makes 8-10 muffins.
4.7 dl (2.5 cups) wholemeal flour
2 teaspoons baking powder
1.5 dl (2/3 cups) fresh orange juice
2 teaspoons maple syrup Continue reading