Pancakes - Beyond any Comparison (Jim Doyle)

Gluten-free buttermilk pancakes
Ingredients
Gluten-free flour blend as per the need
Cane sugar 2 tsp
Gluten-free baking powder 1 tsp
Baking soda 1 tsp
Salt ? tsp
Buttermilk 1 ? cup
Or Milk 1 cup
White vinegar 1 tbsp
Olive oil 2 tbsps
Large egg 1
Vanilla extract
? tsp
Method of preparation

First, take a mixing bowl and mix up all the dry ingredients. Whip it properly. Take another mixing bowl and coalesce the ingredients such as olive oil, egg and vanilla in that bowl. Whip it nicely so that all the ingredients are properly incorporated. Then, pour the milk into a bowl if you are preparing the buttermilk on your own. Introduce white vinegar into this. Allow it to stay for at least 5 minutes. Then, include the ingredients like olive oil, egg and vanilla extract into the milk mixture. Whip it well. Mix the milk mixture with the dry mixture and whip it until you get a smoth mixture. Add 1-2 teaspoons of milk, if the mixture seems to be exceedingly thick. Take a skillet and heat it over moderate temperature. Slightly rub the skillet with the olive oil. Pour ? cup of the batter onto the skillet if the skillet is of medium size. If the skillet is fairly large, then, pour 1/ 3 cup of the mixture onto the skillet. Cook the mixture until the bottom turns brown in colour and bubbles start coming up on the surface. Then, flip the side and cook the other side as well so that both sides are ready. Take the rest of the batter and repeat the process. When it is cooked well, turn the heat off and let it cool. Wrap the pancakes and place them in a plastic freezer bag. Serve them when they are thoroughly cooled and set.

Pumpkin pancakes

Major ingredients
Flour 1 ? cups
Baking powder ? tsp
Sugar 1 ? tbsps
Salt ? tsp
Baking soda ? tsp
Vegetable oil 1/8 cup
Egg 1
Buttermilk 1 ? cups
Pureed pumpkin 1/3 cup
Pumpkin pie spice 1 ? tsps
Vanilla 1 tsp

Method of preparation

Take a bowl of medium size and mix up the ingredients such as flour, baking powder, sugar, salt and baking soda. Whip it nicely so that all the ingredients are properly incorporated. Then, introduce the combination of the beaten egg, vegetable oil and 1 ? cups of buttermilk and stir it well so as to get a perfect mixture out of it. When these ingredients are properly combined, include the ingredients like pumpkin, vanilla, and pumpkin pie spice and stir it well until you get an even mixture. Take a frying pan and heat it over average temperature. If you are using griddle, then heat it over 350 degrees F. Rub the pan or griddle slightly with vegetable oil and pour ? cup of the mixture out into the pan.
Cook the side until it becomes golden brown in colour. Flip the side and cook the other side as well. Spray the pancake turner with a non stick spray so that you can flip the sides. Repeat the process using the remaining batter.

If you are looking for new and tasty ways to prepare the breakfast for you family then you should definitely try Femina pancakes - or as they call them pandekager. Read more cooking tips and trick here.

reade more... Résuméabuiyad

Pancakes - Beyond any Comparison (Jim Doyle)

Gluten-free buttermilk pancakes
Ingredients
Gluten-free flour blend as per the need
Cane sugar 2 tsp
Gluten-free baking powder 1 tsp
Baking soda 1 tsp
Salt ? tsp
Buttermilk 1 ? cup
Or Milk 1 cup
White vinegar 1 tbsp
Olive oil 2 tbsps
Large egg 1
Vanilla extract
? tsp
Method of preparation

First, take a mixing bowl and mix up all the dry ingredients. Whip it properly. Take another mixing bowl and coalesce the ingredients such as olive oil, egg and vanilla in that bowl. Whip it nicely so that all the ingredients are properly incorporated. Then, pour the milk into a bowl if you are preparing the buttermilk on your own. Introduce white vinegar into this. Allow it to stay for at least 5 minutes. Then, include the ingredients like olive oil, egg and vanilla extract into the milk mixture. Whip it well. Mix the milk mixture with the dry mixture and whip it until you get a smoth mixture. Add 1-2 teaspoons of milk, if the mixture seems to be exceedingly thick. Take a skillet and heat it over moderate temperature. Slightly rub the skillet with the olive oil. Pour ? cup of the batter onto the skillet if the skillet is of medium size. If the skillet is fairly large, then, pour 1/ 3 cup of the mixture onto the skillet. Cook the mixture until the bottom turns brown in colour and bubbles start coming up on the surface. Then, flip the side and cook the other side as well so that both sides are ready. Take the rest of the batter and repeat the process. When it is cooked well, turn the heat off and let it cool. Wrap the pancakes and place them in a plastic freezer bag. Serve them when they are thoroughly cooled and set.

Pumpkin pancakes

Major ingredients
Flour 1 ? cups
Baking powder ? tsp
Sugar 1 ? tbsps
Salt ? tsp
Baking soda ? tsp
Vegetable oil 1/8 cup
Egg 1
Buttermilk 1 ? cups
Pureed pumpkin 1/3 cup
Pumpkin pie spice 1 ? tsps
Vanilla 1 tsp

Method of preparation

Take a bowl of medium size and mix up the ingredients such as flour, baking powder, sugar, salt and baking soda. Whip it nicely so that all the ingredients are properly incorporated. Then, introduce the combination of the beaten egg, vegetable oil and 1 ? cups of buttermilk and stir it well so as to get a perfect mixture out of it. When these ingredients are properly combined, include the ingredients like pumpkin, vanilla, and pumpkin pie spice and stir it well until you get an even mixture. Take a frying pan and heat it over average temperature. If you are using griddle, then heat it over 350 degrees F. Rub the pan or griddle slightly with vegetable oil and pour ? cup of the mixture out into the pan.
Cook the side until it becomes golden brown in colour. Flip the side and cook the other side as well. Spray the pancake turner with a non stick spray so that you can flip the sides. Repeat the process using the remaining batter.

If you are looking for new and tasty ways to prepare the breakfast for you family then you should definitely try Femina pancakes - or as they call them pandekager. Read more cooking tips and trick here.

reade more... Résuméabuiyad

Understanding the concept of Foccacia as a part of Italian cuisine (Jim Doyle)

I thought I had seen it all until I encountered their cuisine. Before my visit to Italy I had been relegated to simply reading about how good Italian cuisine was and seeing it in the movies. On my visit to Italy I was therefore keen to try and understand what the fuss was about anyway. One of the people I was with in Italy introduced me to Foccacia and I have to admit, ever since then I have never really been able to find anything better tasting. I therefore embarked on a mission to find out how this wonderful bread was made and how it became a part of the Italian culture from the start.

The word Foccacia actually has its origins from the Latin word 'focus' which simply means "hearth, place for baking". In the Roman days, Panis Focacius was a kind of flat bread that was baked on the hearth. It is thought that the recipe for this bread was actually thought out by the Greeks. However, many people associate the recipe with the Ligurian cuisine. Over time, it became apparent that the knowledge of the recipe spread and many people began to take to making this bread. A variation in the ingredients meant that as people moved from one place to another they would probably come across different recipes but all leading to a similar outcome.

Since there were many little towns on the coast of Liguria, it emerged that each town had a different manner of making the Foccacia based on the ingredients that were available to them. In some places, the bread was even considered to be some kind of cake. In some places it had with more softness owing to the oil and in other places it had biscuit-like hardness because of the Camogli. There were actually some places where the ingredients were totally different from the original recipe and the similarities with the original bread were very minimal.

I actually realized that in places like Genoa and Recco, the recipe for this bread is so different but the name is almost the same. The Foccacia that is made in these towns has a filling of cheese usually sandwiched between two layers of the dough that is almost paper-thin. There are parts of North Western Italy where the recipe for the preparation of this bread entails sprinkling of sugar onto the base of the bread. Also, there is usually an addition of honey, raisins and a shot of other ingredients that are sweet.

I learnt that across the whole of Italy, there are various formats in which the Foccacia exists and some of the various types include Barese which is found in places like Taranto, Brindisi, Bari and Lecce. There is also Alla Genovese which is very popular in Genoa and then there is Alla Barese which is mostly from the area of Bari.

If you want to find more interesting recipes such as the one for focaccia, then you can consider a visit to this website.

reade more... Résuméabuiyad