Monday, 11 February 2013

Ricotta Hotcakes

I think most of you have cottoned onto the fact that I love my breakfast. And to be fair who wouldn't, when you can have so many other things other than cereal or bacon and eggs!

So much more amazing than "regular" hotcakes

150g flour
1 tsp baking powder
4 egg yolks
4 egg whites
300g ricotta cheese
185 ml milk

Whisk the egg yolks, and milk together well. Add the flour and baking powder and whisk very well to prevent the mix getting lumpy. 

Add the ricotta and just incorporate as you don't want a smooth mix, but rather have pockets of ricotta. 

Whisk the egg whites to stiff peaks with an egg beater, or for all the amateurs and pros out there with no fancy kitchen equipment: a whisk, a clean bowl and plenty of energy is really all you need!

Gently incorporate the Whites into the pancake mix thoroughly
Then in a fry pan on med heat with canola spray spoon 2 tblsp of the mix per pancake, and cook for 3-4 minutes each side. 

Arrange on the plate.
Add some honeycomb butter and maple syrup. What's honeycomb butter?? Ooo, Let me know if you're keen! Will try putting it up in the next post or two! 
Heavenly Heaven (if there was such a place, it would be here).

Thursday, 7 February 2013

Flavoured Coffee: with Orange Zest

I having been trying out this the other day, and it turned out better than imagined. Coffee with Orange Zest! 

The orange has been sliced and dried in the oven.
If you want to dry the zest in the oven, keep the temperature quite low. 50 degrees Celsius is fine. There is no "set time" to allow this to dry, so keep checking. If you pull your tray out and it's still moist, then it's not ready.

You will want to be able to pick up pieces of the zest and be able to crumble it in your hands. From there you can simply grind manually or do it in a grinder. You will have the same effect, either way.

However you like your coffee, I hope you like these!

Sunday, 3 February 2013

Braised Beef Short Ribs

Ribs... Nomnomnom

Most people think Pork. They think of a long rack of ribs placed in front of them, and their mouth starts to water in anticipation! Grab your knife, cut them up one by one, then grab with both hands and start on it with your teeth. Or once they've been cooked, cut them up before taking them to your table. Pile them up on a large dish. Take out your favourite salads and sauces, and place it on the table for everyone to share.

It's certainly something you do with your close family and friends! It's comforting to watch your inner circle get dinner on their faces. You're all in the same boat then. And if you're all a little grubby round the edges, you know it was good! 

So have you ever tried Ribs of another kind? 

I'm talking about Beef Short Ribs? Slow cooked for 72 hours. These ones Chef did, were cooked in a Sous Vide. If you've never heard of this, food is first vacuum packed, then placed in a water bath which is kept at a specified temperature. In this case the meat was cooked for 3 days, before being taken out. The meat becomes so soft and tender that the bone quite literally slides out from the meat.

Rob has then cooked these again and prepared them as an elegant dish. At least with something like this you can satisfy both carnivorous and fine dining whims at the same time!