German Pancake

I got this recipe from a friend a few years ago. He makes it really good but now I can't get to eat the one he makes anymore.. But no worries, good thing, I got the recipe from him. A German pancake is a cross between a souffle and an omelet. Since I love souffle and omelet, its a good combination. I love this pancake because its light, soft, airy and I can have my favorite fruits for the topping.. Simply lovely and delicious!


Ingredients
3 large eggs,
1/2 cup flour
1/2 cup milk
1/2 tsp vanilla essence
2 tbsp butter

Topping Ideas
Strawberry, Blueberries, Grapes, Whipping cream, Applesauce, Maple syrup, Honey, Sifted powdered (confectioners) sugar

Preheat oven to 450 deg F. Place your cast-iron skillet on the middle rack of your oven until it gets hot and sizzling. ( I prefer to use cast-iron skillet, and I only have the 8-inch. If not you can use a large, heavy ovenproof frying pan.)

While the pan is heating in the oven, in a large bowl, whisk the eggs until light and frothy. Add flour and whisk until smooth; then add milk, vanilla extract (you can add a bit of cinnamon if you want to) and beat for another 5 mins. The batter will be thin, but very smooth and creamy.

Remove the hot skillet from the oven (remember to use a cloth or pot holder because the skillet is very hott). Add butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter, into the hot skillet and immediately return the skillet to the oven.

Bake approx 20-25 mins or until puffed and golden brown (Do not worry when your pancake puff irregularly in the center).

Remove from the oven and serve immediately with your favorite toppings. (once out of the oven, the pancake will begin to deflate.)

This is how my hubby likes for breakfast... heehee!

Enjoy and have a great weekend!

S&SB: Jammy Doughnut Muffins

I love doughnuts, specially those fresh ones.. hmm.. yummy! This time, SSB is going a little healthier.. No frying doughnuts. Tested and tried...these Jammy Doughnut Muffins were fabulous!! I even put custard in some of my doughnuts. They turned out great!

Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.

Makes 12
Ingredients
275g (10 oz) plain (all-purpose) flour
3 tsp baking powder
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam

For The Toping
100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method
Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

I'm looking forward to see the other entries for this bake.. Thanks Rosie and Maria for the great bake. :) Check out Sweet and Simple Bakes.

Taco meat fillings in Crepes

Tonight's dinner was fast and simple. We wanted to have Mexican food but do not have any Taco shells or Tortillas. In order to replace Taco shells, I made Crepes. French and Mexican combined. Simple and delicious. :)

It is very easy to make the taco meat fillings. I just used the Taco seasoning mix that can easily get at the store. Follow the instructions at the back of the packet. For my crepes, I followed the recipe from my recipe book. I love to eat crepes.. especially as desserts. All that chocolate sauce, ice-cream or even with Nutella.. oh my.. i wish i have some Nutella right now.. lol!! Anyway, it was a good dinner for the two of us. :)

Taco meat filling
1 package of Taco Seasoning Mix
2/3 cup water
1 pound ground beef

In a small saucepan, brown and crumble ground beef. Drain fat. Wipe out the excess fat in the saucepan with paper towels. Stir in Taco seasoning mix and water. Cook and stir for 2-4 minutes.

Crepes
2 cups all-purpose flour
3 eggs, lightly beaten
1 cup milk
3/4 cup water
2-1/4 cups butter melted
pinch of salt

Combined eggs, milk and water. Sift the flour and salt into a large bowl. Make a well in the center and add the combined mixture. With a whisk gradually drawn in the flour and whisk to a smooth batter. Stir in the melted butter. Pour into a jug and set aside for 30 minutes.
Heat a 8-inch non-stick frying pan and grease lightly. When the pan is hot, pour in about 1/4 cup of the mixture and tilt the pan to cover. Tip out any excess batter. When the edges begin to curl, gently turn the pancake over with a spatula. Cook until lightly browned on both sides and slide onto a plate. Serve immediately.

Top with diced tomatoes, lettuce, cheese, sour cream.. hmm.. yummy!

Chinese Orange Chicken

I have to thank Lila for this great recipe. It is so good!!!! My hubby and I enjoyed it very much! Last week, I was watching some videos @ Youtube.com and decided to search for some cooking videos. I stumbled upon Lila's videos and the Chinese food she made were very mouth watery.. lol.. So I decided to take down the recipe for Chinese Orange Chicken and give it a try...

Ingredients:
3 boneless chicken breast (abt 1.5 lbs)
2 large green onions (scallion)
1 cup flour
2 eggs - beaten
1 cup and 2 tbsp cornstarch
2-3 cups vegetable oil

{A} For the sauce:

• 1-1/2 cup orange juice
• 1/2 cup dark/light brown sugar
• 2 tbsp soy sauce
• 1 tbsp chilli garlic sauce
• 1/2 tsp ground ginger

1. Remove the fats and cut the chicken into 1 inch pieces. Set aside.
2. Wash green onions under running water and pad dry with paper towels. Chop the green onions. Set aisde.
3. Mix {A} altogether for the sauce. Set aside.
4. Prepare the thickener. Mix 2 tbsp cornstarch with a little water.
5. Coat the chicken in flour then into the beaten egg and coat again with cornstarch.
6. Heat oil and deep fry the coated chicken for abt 5-6 minutes or until light brown.
7. Once all chicken is cooked, remove the oil and wipe out wok.
8. Add the sauce mixture. Heat on high and bring it to a boil.
9. Lower the heat. Add the cornstarch paste and stir till the mixture becomes thick.
10. Lastly add the chicken and green onions. Serve hot with plain rice.

This chicken recipe is in my favorites list.. easy and delicious. Check out Lila's "Asian Cooking made Easy" @ YouTube.com here! Thanks again Lila for this awesome recipe. :o)

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