Waffles, Crepes and Pancakes (20 page)

Hot Chilli

Serves 4, can be halved or doubled

•
In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in ¼ tsp hot paprika pepper, ½ tsp ground cumin, 1 tsp garlic purée, 1 tsp chilli paste, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.

Olive and Lemon Tajine

Serves 4, can be halved or doubled

•
In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in ½ tsp ground turmeric, 1 tsp caraway seeds, 2 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, rind and juice of a lemon, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. After 25 minutes’ cooking, stir in 12 green or black pitted olives and 2 tbsp chopped parsley.

Mustard Sausages

Serves 4, can be halved or doubled

•
In a saucepan, fry 450 g / 1 lb of your favourite sausages, each cut into 4, in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in 2 tbsp wholegrain mustard, 2 tbsp mango chutney, 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.

Thai Fish

Serves 4, can be halved or doubled

•
In a saucepan, fry 1 finely chopped onion and 6 sliced mushrooms in a little oil for 6 minutes. Stir in 1 tbsp green Thai curry paste, 1 tsp lemon grass purée, 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 150 ml / ¼ pint / ⅔ cup coconut milk, 150 ml / ¼ pint / ⅔ cup vegetable stock, freshly milled salt and pepper. Bring just to the boil, reduce the heat and cook for 10 minutes. Stir in 450 g / 1 lb skinned, boneless, chopped fish pieces, a large handful of spinach leaves and 2 tbsp chopped parsley. Cook for a further 10 minutes until piping hot and cooked through.

Vegetables with Pine Nuts and Sesame Seeds

Serves 4, can be halved or doubled

•
In a saucepan, fry 450 g / 1 lb / 6 cups shredded vegetables (such as courgette (zucchini), aubergine (eggplant), fennel bulb and carrot) in a little oil with 1 very finely chopped onion. Cook for 4–6 minutes, stirring a few times. Stir in a grated 1 cm / ½ inch piece of root ginger, 1 tsp garlic purée, 1 tsp chilli paste, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 15 minutes. Stir in 2 tbsp chopped parsley, 2 tbsp toasted sesame seeds and a handful of pine nuts. Cook for a further 10 minutes until piping hot and cooked through.

Citrus Strands

•
Cut a lemon, an orange and a lime in half and squeeze out the juices into a pan. With a sharp knife, cut each piece of fruit skin into four wedges. Scrape off as much of the white pith as possible and cut into thin strips. Pour 6 tbsp of caster sugar over the fruit juice and add 150 ml / ¼ pint / ⅔ cup boiling water (from a kettle). Stir until the sugar has melted, bring to the boil and boil rapidly for 5 minutes. Add the strips of fruit rind and cook for 10 minutes or until soft, but not falling apart. Leave until cold then spoon into a bowl, cover and chill.

Blueberries in Vodka

•
Fill a sterilized bottle with blueberries (each one pierced with a fine skewer). Add sugar to come halfway up the bottle and pour in vodka to fill. Put the lid on and shake the bottle every day for two weeks, topping up the bottle with vodka as the sugar dissolves. Put in a dark cupboard for a few weeks. Spoon a few blueberries onto hot crêpes or waffles with ice cream or yogurt. Try with gin or brandy in place of the vodka.

Mascarpone and Orange Cream

•
Spoon 175 g / 6 oz / 1 cup mascarpone cheese into a bowl. Stir in 60 g / 2¼ oz sifted icing sugar and the rind and juice of an orange. Mix thoroughly and stir in 150 ml / ¼ pint / ⅔ cup single (light) or double (heavy) cream. Cover and chill.

Chocolate Sauce

A simple recipe to make – use equal quantities of chocolate and double (heavy) cream, such as 200 g / 7 oz chocolate and 200 ml / 7 fl oz cream.

•
Break the chocolate into a bowl and pour over the cream. Then heat in a microwave on a low power setting for a few seconds at a time until the chocolate has melted and the cream is hot. Alternatively, put the bowl over a pan of hot water on the hob and heat until hot (the bowl must be clear of the water). Beat until smooth.

Flavoured Butters

Serves 6–8

Useful to keep in the fridge. Spread onto hot waffles or pancakes. To pour or drizzle, gently heat in the microwave for a few seconds on a low power level.

•
Put 115 g / 4 oz / ½ cup butter (or unsalted butter if making a sweet version) into a bowl and mix until soft (or soften in the microwave on a low power level). Carefully stir in your savoury or sweet ingredients selection and season with a little freshly milled salt and pepper, or sweeten with a little sieved icing sugar or clear honey. Spoon into small dishes, cover and chill until needed, or freeze. Low-fat spreads can also be used, but the flavour won’t be the same.

Savoury Butters

To the softened butter, add one of the following selections:

Parsley, Lemon and Spring Onion (Scallion)

•
1 tbsp finely chopped parsley, 1 tsp grated lemon rind and a finely chopped spring onion (scallion).

Basil and Chive

•
A small handful of torn basil leaves and finely chopped chives.

Chilli and Coriander (Cilantro)

•
½–1 tsp chilli paste and 3 tbsp chopped coriander (cilantro).

Mustard and Honey

•
2 tbsp wholegrain mustard and 1 tsp clear honey.

Sweet Versions

To the softened unsalted butter, add one of the following selections:

Lime and Ginger

•
1 tsp grated lime rind and 1 tbsp finely chopped crystallized ginger.

Orange and Almond

•
¼ tsp finely grated orange rind and 2 tbsp chopped toasted almonds.

Cherry Conserve and Lemon

•
3 tbsp cherry conserve and ½ tsp lemon juice.

Honey and Spice

•
2 tbsp clear honey and ¼ tsp ground cinnamon.

Yogurt or Cream

Serves 6–8

Useful to keep in the fridge. Serve with hot waffles, or plain or filled pancakes. Serve warm or cold. Gently heat in the microwave for a few seconds on a low power level.

•
Pour 300 ml / ½ pint / 1¼ cups thick natural yogurt or double (heavy) cream into a bowl. Carefully stir in your savoury or sweet ingredients selection and season with a little freshly milled salt and pepper, or sweeten with a little sieved icing sugar or clear honey. Stir in a little milk if the mixture is too thick. Spoon into jugs, cover and chill until needed. In the sweet versions, English custard can replace the yogurt or cream.

Savoury Versions

To the yogurt or double (heavy) cream, add one of the following selections:

Coconut and Coriander (Cilantro)

•
Replace half of the yogurt or cream with coconut milk and stir in 3 tbsp chopped coriander (cilantro) leaves, a pinch of cayenne pepper and a few drops of liquid vegetable stock.

Sesame Seeds and Parsley

•
3 tbsp toasted sesame seeds, 3 tbsp chopped parsley and a few drops of liquid vegetable stock.

Rosemary and Garlic

•
6–8 rosemary leaves, finely chopped, ¼ tsp garlic paste and a few drops of liquid vegetable stock.

Tarragon and Tomato

•
3 tbsp chopped tarragon leaves, 2 tbsp passata (sieved tomatoes), pinch of cayenne pepper and a few drops of liquid vegetable stock.

Sweet Versions

To the yogurt, double (heavy) cream or English custard, add one of the following selections:

Coffee and Hazelnut

•
2 tbsp espresso coffee and 1 tbsp hazelnut syrup.

Raspberries and Mint

•
A large handful of raspberries, crushed and 6 torn mint leaves.

Peach and Vermouth

•
2 tbsp dry vermouth and 2 ripe peaches, stones (pits) removed and chopped.

Apple and Cinnamon

•
4 tbsp apple purée and a ¼ tsp ground cinnamon.

Extra Toppings

Scatter over pancakes or waffles, with or without ice cream and syrup (pancake syrup):

•
Toasted coconut mixed with finely chopped ready-to-eat dried apricots or pineapple

•
Broken meringues mixed with a little ground cinnamon

•
Finely chopped fudge or nougat

•
Chocolate chips

•
Chopped toasted nuts

•
Crushed biscuits (cookies)

•
Crushed butterscotch or boiled sweets

•
Sliced fresh fruits

8

Not Exactly Pancakes

T
IME FOR A CHANGE
? You can deploy your pancake-making skills in several different ways, using the same or similar ingredients, to acquire a whole new repertoire of sweet and savoury treats.

In this chapter you will find recipes for Welsh cakes and English muffins, scones of various types, flatbreads and chapatis, all very adaptable and likely to become firm favourites. You can have some fun, and be as creative as you like, with the random mini-pancake shapes. The drop scones are a more solid version of the lighter and lacier texture you get with a crêpe, and the orange-flavoured crumpets have a really zesty appeal.

You can use a crêpe maker, a frying pan or a flat griddle for each of these recipes.

Cheese and Onion Drop Scones

Rather like small deep pancakes and very tasty. Best made and eaten warm the same day.

Makes about 18–20

1 small spring onion (scallion)

55 g / 2 oz hard cheese such as Cheddar or Red Leicester