PERFECT STYLE RECIPES

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PERFECT PANCAKES - RECIPES, COUNTRY LIFE AND STYLE ...



Perfect Pancakes - Recipes, Country Life and Style ... image

I have SUCH a love-hate relationship with pancakes on so many levels. 1.

Provided by Ree Drummond

Categories     breakfast    main dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

3 c. Plus 2 Tablespoons Cake Flour
3 tbsp. Baking Powder
2 tbsp. Sugar
1/2 tsp. Salt
2 c. Milk
2 whole Large Eggs
3 tsp. Vanilla
4 tbsp. Butter, Melted
Extra Butter
Maple Or Pancake Syrup

Steps:

  • Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

THAI-STYLE MUSSELS | SEAFOOD RECIPES | JAMIE MAGAZINE



Thai-style mussels | Seafood recipes | Jamie magazine image

Total Time 15 minutes

Yield 2

Number Of Ingredients 10

1 kg mussels debearded, from sustainable sources
4 spring onions
2 cloves of garlic
½ a bunch of fresh coriander
1 stick of lemongrass
1 fresh red chilli
groundnut oil
1 x 400 ml tin of reduced fat coconut milk
1 tablespoon fish sauce
1 lime

Steps:

    1. Wash the mussels thoroughly, discarding any that aren’t tightly closed.
    2. Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
    3. In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
    4. Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
    5. Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
    6. Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

Nutrition Facts : Calories 328 calories, FatContent 18.8 g fat, SaturatedFatContent 11.5 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 13 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 2 g salt, FiberContent 1.6 g fibre

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    2. Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
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