Dutch Baby Pancake

SweetRevelations

We are a lazy Sunday morning kind of family.  Usually, we indulge in a brunch of some sort, that includes endless cups of premium coffee (because life is too short to drink bad coffee), crispy Canadian bacon and something sweet.  Sometimes,  it’s these doughnuts (insane) or these beignets (oh mercy) on the menu, depending on whether I was able to prep the night before.   More often than not, my husband will have pancake duty.  It’s entirely his job, always has been.  He’s good at it and I’m generally pretty useless until I’ve had a few servings of that premium coffee I was telling you about.

sweetrevelationsdutchbaby

This week-end we threw a Dutch Baby Pancake  into the oven.  Sometimes called a German Pancake or a Bismarck, this is literally one giant egg-y, custard-y pan of Sunday morning awesomeness.  With only 5 ingredients, that virtually every household has, there really is no excuse for not making one.  If nothing else…

View original post 290 more words

Advertisements

My Culinary Adventures #15: Lamb Tagine with Mediterranean Vegetable Cous Cous

Ellis Goes On Holiday

I’ve had multiple tagines in my time and they have come in various shapes and sizes. Some have been like stews, others have been simple meat and vegetables cooked in those conical terracotta pots. That latter one may not sound overly exciting but I had one in Morocco with lamb, potatoes, and onion (plus assorted vegetables) and it was actually amazing. I have no idea how they made those few ingredients taste so good.

Considering that lack of awareness, plus my fondness for a good stew, I opted to try and make that version. Since The Flatmate and I already have a good stash of spices in our cupboard and our local food market, with its array of grocers and butchers in Brixton, is full of bargains, I figured trying tagine myself would be a bargain compared to buying it out or flying out to Morocco to find some.

I have…

View original post 605 more words

Cranberry, Orange and Chocolate Biscotti

SweetRevelations

Biscotti is by far my favourite afternoon pick me up with tea.  I don’t bake it much in the summer, but as soon as fall rolls around it’s in the oven pretty much weekly.

biscotti sweetrevelations

When I owned the bake shop, I would make an enormous batch every Christmas Eve.  I always tied a clear bag that was full of biscotti, with some gorgeous Christmas ribbon, and gave it to my customers as they picked up their Christmas baking.  As a way of saying thank you for their patronage each year.  I keep a jar of Biscotti in the cupboard at work too.  I’m all for sharing!   Anyone is welcome to come and grab a piece with their afternoon tea.   It’s kind of like my way of spreading love.

Cookie love.  Chocolate-y, orange-y, crunchy cookie love.

biscotti sweetrevelations

The recipe is incredibly versatile.  I load chocolate chips, cranberries, dried apricots, pumpkin seeds, and…

View original post 466 more words

Skillet Apple Scones {with Maple Butter Drizzle}

SweetRevelations

Fall is here which means it’s apple picking time everybody!  I’ve been heading to local markets every few days, to buy varieties picked fresh from our local orchards.  They’re so, so good.  Good for eating, amazing for baking.  It’s my favourite time of year, and means the leaves are turning colour, temperatures are changing and the days are getting shorter!  It’s truly the best time of year for baking.

applescones

As you know, I love my Sunday mornings and often I’m up before the others to bake something fresh.  I’ve posted my favourite scone recipe a few times, which is so versatile, and it’s easy to adapt the recipe to whatever fruit is in season (these Peach Scones are brilliant).  Apples are an excellent choice too!

I opted for baking in the skillet this morning, which makes for a beautiful presentation.  The scones are rustic looking and full of apple flavour and great texture.  Often people…

View original post 382 more words

Arayes (Grilled pita sandwiches)

Chef in disguise

Arayes are grilled pita bread sandwiches filled with minced meat, tomatoes,onions, parsley and a melody of spices.They are popular street food items throughout the Middle East going by different names in different countries.

Arayes are really easy to prepare, you can cook them on the grill, in the oven, or in the toaster. The result is always the perfect combination of crunchy toasted bread on the outside and spicy juicy meat on the inside. Served with some Greek yogurt, pickles and olives on the side, they make a great lunch that is ready in under 30 minutes

View original post 304 more words