110g/4oz plain flour, sifted.
Pinch of salt.
2 eggs.
200ml/7fl oz milk mixed with 75ml/3fl oz water.
50g/2oz butter.
Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing.
Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk).
When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
Now melt the 50g/2oz of butter in a pan.
Spoon two tablespoons of the butter into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find two tablespoons is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be.
Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
8 Large flat mushrooms
50g butter
1 slice white bread (crusts removed)
1 table spoon chopped parsley
1 clove of garlic, crushed
4 shallots, chopped
4 tbl spoons dry white wine
Parsley sprigs to garnish - yeah right!
Method
Remove the mushroom stalks and chop them finely.
Melt half the butter in a pan.
Add the mushroom caps and cook for five minutes.
Remove from the pan and set aside.
Soak the bread in water for a few minutes.
Squeeze the bread almost dry and place in a basin.
Melt the remaining butter in the pan, add the chopped mushroom stalks, parsley, garlic and shallots and cook for five minutes.
Season with salt and pepper to taste and pour in the wine.
Increase the heat and cook for two minutes.
Stir into the bread.
Arrange the mushroom caps in an oven proof dish and fill the caps with the mixture.
Cover and cook in a pre-heated moderate oven, 180C, Gas mark 4, for twenty minutes.
Serve hot, garnished with parsley.
Stuffed Mushrooms
With Bacon and Cheese
Ingredients
4 med or 6 smaller mushrooms skins off.
Save stalks and chop fine.
1 rasher of bacon per person cut into small pieces.
20g fresh bread crumbs.
20g unsalted butter.
Butter to spread around ovenproof dish.
About 25g cheese sliced thin for top or grated.
Method
Preheat oven 200.
Dry fry bacon in a pan.
Add butter, chopped mushroom stalks & bread crumbs, mix well and fry for a couple of minutes.
Remove from the pan and set aside.
Liberally butter an oven proof dish.
Divide mixture between mushrooms & put into dish.
Put cheese on top of each one.
Cook for about 20/25 mins.
After 10-12 minutes, pour any butter on the top.
Serve on toast.
This can be prepared in advance, all the mess cleared out the way.
If a vegetarian (or muslim) turns up omit bacon from theirs.
Arrange the mushroom caps in an oven proof dish and fill the caps with the mixture.
Minestrone Soup
Ingredients
1 Large onion.
Oil to fry onion.
2 potatoes.
1 carrot.
2 sticks celery. (debatable)
1 tin chopped tomatoes.
2 chicken stock cubes.
Spaghetti.
Tablespoon tomato sauce.
½ teaspoon mixed herbs.
Water to cover all + some.
Salt & pepper.
Method
Gently fry onion on a med heat until golden brown.
Cut all veg into cubes.
Add all to the pan.
Pour 24 fl oz boiled water into a jug add the stock cubes.
Break the spaghetti into small-ish pieces and place in the pan.
Add the stock to the pan and.
Cover the contents of the pan with water plus a bit.
Bring to the boil.
Put lid on & turn the heat down.
Check water from time to time so as not to burn dry.
If it needs it add more water.
Check seasoning.
It keeps for a few days BUT you must boil for a few minutes as it contains onion which can go rancid (bad).
Parsnip Soup
Ingredients
1 onion finely chopped.
Salt & Pepper.
1 clove of garlic chopped.
Grated nutmeg.
1 teaspoon grated ginger.
Cream / creme fraiche.
1 small carrot sliced thin.
1/4 teaspoon dried thyme.
30 g butter.
3 med parsnips cut thin.
2 Stock cubes 1 to 1 1/2 pint water.
1/2 stick celery sliced.
Method
Melt butter in large pan. Add and sauté the onions, garlic, ginger, carrot, celery and thyme for about 10 mins, until onions are soft.
Add parsnips and stock, bring to the boil then simmer (turn heat down until just bubbling).
Cover and cook. for 15 To 20 mins or until all veg are cooked.
Use liquidiser or processor to blend.
You can strain or leave at this stage.
Season with salt, pepper and grated nutmeg.
Before serving put a swirl of cream or creme fraiche
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