Wednesday, 19 July 2017

BUTTERMILK PANCAKES

Preparation 🕰: 6 mins
Cooking🕰: 25 minutes
Difficulty: Easy
Serving: 12 pancakes


INGREDIENTS 

2 eggs
40g butter, melted
40g sugar
240g warm buttermilk 
1 cup warm milk
2 cup (240g) flour
2 Tsp baking powder 
1 Tsp baking soda 
1/4 Tsp salt 

1 Tsp vanilla extract 


PREPARATIONS

In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.

In a medium bowl beat eggs until fluffy and uniform in color.
Whisk in buttermilk and whole milk.
Stir in melted butter and vanilla extract.

Make a well in the center of the dry ingredients.
Pour the wet mixture into the well.
Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)

Heat a nonstick griddle to 350 F. or a large heavy-bottomed skillet over medium/high heat and add 2 Tbsp oil (we used extra light olive oil).

Place ⅓ cup worth of pancake batter onto the hot griddle. (You can spread the batter out a little if batter is thick and has sat for a while.) or hot skillet. You can prepare two at a time if you wish but do not over crowd less they stick together.

Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.

Spread melted butter on top of each pancake and place in a stack.

Serve hot with Maple syrup or honey and whipped cream.

Saturday, 1 July 2017

CRUNCHY "CINNAMON CHIN CHIN" SNACK




CRUNCHY "CHIN-CHIN" SNACKS

Prep/cooking⏰: 1 hr
Recipe type: Snacks
Cuisine: African
Difficulty: Easy
Serves: 3-5

INGREDIENT 
* 500g all-Purpose flour + extra for kneading
* 180g  sugar
* 1 ⁄ 2 Tsp salt
* 1 ⁄ 4 Tsp baking powder
* 1 Tsp cinnamon
* 1 Tsp grated lime zest (optional)
* 60g margarine/butter
* 1 large egg, beaten
* 180ml milk
* oil, for frying


METHOD

1. Using a mixer or by hand, mix the dry ingredients; flour, baking powder, salt, sugar, cinnamon  and lime zest(optional).
2. Add the butter to the flour and mix well until the butter is well incorporated with the flour. (You can use melted butter if you like).
3. Add milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball.
4. Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes.
5. Divide dough in half .On a floured board roll each half to about ⅙ inches thick. Just like linguine or fettuccine. Use a wheel cutter or sharp knife to cut into desired shapes.
6. On a medium heat, Add oil (about 3 inches deep) to a heated skillet or big sauce pan. Ensure the oil is hot before frying so that the dough doesn't soak oil.
7. Fry in hot oil until slightly golden. Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.


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