CLASSIC PANCAKES | SAINSBURY'S RECIPES
Traditional pancakes with sugar and lemon are a winning combo – because sometimes, simple is best
Provided by Sainsbury's
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 (makes 12)
Number Of Ingredients 9
Steps:
Sift the flour into a large bowl, then stir in the sugar and salt.
Whisk the egg, egg yolk and milk together in a jug. Make a well in the centre of the flour, then gradually beat the milk mixture into it with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Stir in the melted butter and vanilla extract.
Brush a 20cm non-stick frying pan with a little sunflower oil and place over a medium heat. When the pan is hot, pour in enough batter to coat the base of the pan evenly in a thin layer. Cook for about 1 minute, until light golden. Using a spatula, flip the pancake over and cook on the other side for a further 30 seconds, until golden. Set aside and keep warm, then repeat with the remaining batter, using a little more oil if necessary, until all the mixture is used up. You should have about 12 pancakes.
Serve the pancakes warm, sprinkled with sugar and lemon juice.
Nutrition Facts : Calories 232 calories, FatContent 7.5 grams, SaturatedFatContent 3.3 grams, SugarContent 15.0 grams, SodiumContent 220.0 milligrams salt, CarbohydrateContent 34.6 grams, FiberContent 0.5 grams, ProteinContent 6.1 grams
SINGAPOREAN CHICKEN CURRY RECIPE - NYT COOKING
In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.
Provided by Clarissa Wei
Total Time 1 hours 40 minutes
Yield 6 servings
Number Of Ingredients 20
Steps:
- Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
- In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
- Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
- Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.
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CLASSIC PANCAKES | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Cuisine European
Calories 232 calories per serving
Sift the flour into a large bowl, then stir in the sugar and salt.
Whisk the egg, egg yolk and milk together in a jug. Make a well in the centre of the flour, then gradually beat the milk mixture into it with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Stir in the melted butter and vanilla extract.
Brush a 20cm non-stick frying pan with a little sunflower oil and place over a medium heat. When the pan is hot, pour in enough batter to coat the base of the pan evenly in a thin layer. Cook for about 1 minute, until light golden. Using a spatula, flip the pancake over and cook on the other side for a further 30 seconds, until golden. Set aside and keep warm, then repeat with the remaining batter, using a little more oil if necessary, until all the mixture is used up. You should have about 12 pancakes.
Serve the pancakes warm, sprinkled with sugar and lemon juice.
SINGAPOREAN CHICKEN CURRY RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 40 minutes
- Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.
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