P is for Perfect Pikelet Pancakes

Sun, 17 Jan 2010 07:14:52 -0500

Growing up in New Zealand we called pancakes pikelets. They were best for afternoon tea with a thick smear of butter and some homemade boysenberry jam. Essentially a pikelet is cooled thick pancake about the size of a cookie, so there’s no need to take sides. I make a double batch, using half for large ‘American style’ pancakes and maple syrup and the other half for tons of pikelets to save for afternoon tea.

1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or Scoop the batter into a pan. Brown on both sides. Pikelets, pancakes whatever you call them they are perfect!

Healthy Mac N Cheese Please

Wed, 6 Jan 2010 14:57:51 -0500

Given that I’m still unpacking I think it only fair that I post a recipe to my handful of loyal readers and request that you do the taste test. I have wanted to try this recipe for some time but never have tofu in the fridge when I feel the urge. So...if you have tofu and feel the urge try this and get back to me.

1 1/2 cups of plain soy milk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard (optional)

Directions:
Pre-heat oven to 350 degrees Fahrenheit.
Cook the pasta and lay in a baking dish
Blend everything else into a liquid and pour over pasta
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

Seriously?

Shlurring Saucy Shucked Oshysters

Sat, 2 Jan 2010 22:05:37 -0500

I’m just now recovering from a fabulous New Years Eve. It’s generally my rule to opt out of amateur night but with the move and all it seemed only fitting to add to the carnage. That said, wonderful guests, plenty to drink and lots of little things to eat made for a banger night One dish in particular we’ll try agian. The grilled oysters. Generally I prefer them straight up but during a trip to New Orleans ;) I discovered these garlicky treats.

3 dozen oysters in the half shell
2 sticks of soft butter
a bulb of garlic
juice from a lemon
cayenne to taste
white pepper to taste
1/2 cup of finely grated percino romano

Mix it all together then dollop spoonfuls on the oysters and cover with chopped parsley. Grill on a hot grill until bubbling. Cork champagne.

A Blizzard a Bomb and a Bar

Sun, 27 Dec 2009 19:37:51 -0500

We made it. We moved in the blizzard. The new house is a bomb site but we love it. I can’t find my socks but the kitchen is in order. It’s nothing fancy but I love it. Spouse is a little shaken by the chaos but was thrilled to set up his authentic ‘Virginia’ Bar. That said we have liquor and food. Things could be worse. Now what to make for NYE?

Over and Out for a Bit. Chocolate Chippies.

Mon, 14 Dec 2009 19:07:30 -0500

Twas the night before Christmas and he decided to move House
He’s Pretty damn lucky he still has a Spouse!

Yes we are suddenly moving. So Saucy is signing off for a few weeks. That said, if you have a favorite Christmas Recipe go ahead and email me or leave a comment so we can share the love. I’ll leave you with a chocolate chip recipe that I have been meaning to post. Make them for Christmas or send me a batch. Merry Christmas, Happy Holidays and have smashing New Year. These cookies are good BTW. Really Really Good.
Saucy

3 cups flour
4 t baking powder
1 tsp salt
250 gms butter
1/2 cup sugar
4 T sweetened condensed milk
250 gms chocolate chips

Soften butter. Cream with sugar and condensed milk until light and fluffy. Work in flour gently. Add choc chips. Roll into balls a little bigger than a walnut. Flatten with a fork. Bake 12 - 15 min 375 or until lightly golden.

Crunchy Goodness

Christmas Bark for Cheats.

Thu, 10 Dec 2009 21:12:55 -0500

I’ve seen this recipe lurking in a bunch of magazines around christmas. Seems easy enough.

1 sleeve of saltine crackers
1 cup butter
1 cup light brown sugar
12 oz semisweet chocolate chips
1 cup chopped pecans (soak them in rum or whisky for a kick)

Line a pan with parchment paper, folding the edges so the sides are covered. Lay the saltines in a single layer. Melt butter and brown sugar over medium-high heat. Bring to a boil and stir for 3 minutes. Pour mixture over the saltine crackers. Spread the mixture evenly and quickly as it will begin to cool. Bake for 15 minutes at 350.
Remove from oven and sprinkle with chocolate chips. Wait a few minutes for the chips to soften from the heat then spread them evenly over the entire layer crackers. Sprinkle chopped pecans on top of warm chocolate. Press the pecans slightly into the chocolate with a spoon. Refrigerate for one hour then break into pieces. Store in an airtight container in the refrigerator.

Frrrrrrritters. Pea and Ham.

Tue, 8 Dec 2009 18:29:43 -0500

I’m a big fan of the fritter. Great for the imps, for brunch, breakfast. Big ones on sunday night, little ones as an appetizer. Anything goes. These are pea and ham. Damn! I found this one with an avocado and chili salsa at www.homelife.com.au

2 eggs, lightly whisked 1 cup self-raising flour 1/2 cup milk 1 cup chopped ham 1 1/2 cups peas 1 tbs olive oil 
Combine eggs and flour in a bowl. Gradually add milk; whisk until a smooth batter forms. Season with salt and pepper. Add ham and peas and stir to combine. Heat a little of the oil in a large frying pan over medium heat. Spoon four ¼-cupfuls of batter into pan, allowing room for spreading. Cook for 2-3 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 1-2 minutes or until cooked through. Serve with green salad and salsa

Avocado and Chili Salsa 1 ripe avocado, finely chopped 1 ripe tomato, seeded, finely chopped 1 long green chili, seeded, finely chopped 1/2 red onion, finely chopped 1 tbs lime juice
Combine all ingredients in a medium bowl. Taste and season.

Why oh why are they Called Afghan Cookies?

Mon, 7 Dec 2009 14:24:05 -0500

These very chocolaty treats, every kiwi kid loves, are just delicious. The cornflakes give them an awesome crunch and the icing with a walnut on top takes then to a new level of chocolate decadence. If anyone knows WHY on earth these are called afghans let me know.

6 oz butter
1/2 cup brown sugar
1 1/2 cups flour
3T cocoa
1/2 t baking powder
2 cups cornflakes
Cream butter and sugar until fluffy. Add the flour and cocoa then knead in the cornflakes. Bake at 350 for 14 min. Cool

3 T water
3 T Butter
3 T sugar
1 1/2 cups icing sugar
3 T Cocoa
Walnuts

heat water butter and sugar to make a syrup mix with icing sugar and cocoa. Spoon dollops of warm icing onto cool cookies. Press a walnut into the icing then let the whole thing cool.

Recipe adapted from Ladies a plate cook book

Smoking Good Eggs with Lentils

Fri, 4 Dec 2009 21:20:43 -0500

Spicy actually. I found this recipe in the December NZ Cuisine mag. My most favorite cooking mag. It’s a spicy little number perfect for brunch with a mild hangover. But I’m thinking dinner tonight with a nice Sauvignon.

Olive oil
1 onion chopped
salt
4 garlic cloves sliced
2 tsp coriander
2 tsp cumin
Chili flakes
2 tomatoes peeled and chopped
1 cup lentils
thin sliced peel of a preserved lemon
1 cup fresh coriander
3 cups water
8 eggs
salt and pepper

Cook the onion with oil and salt until in a saucepan until soft. Add garlic, coriander, cumin and chili stirring till fragrant. Add tomatoes and cook until broken down. Add lentils, lemon and half the coriander leaves. Pour in water and bring to boil. Now simmer for a half an hour until liquid evaporates and lentils are tender. Add water if need be.

When you are ready to make the dish reheat the lentils in a frying pan. Using the back of a spoon make 8 hollows and crack eggs into them. Salt and pepper the lot then cover for 5 min over medium heat. Garnish with coriander, hot sauce and plain yogurt. I only used 4 eggs. Hubby and I ate the lot.

Cheesy Scones

Wed, 2 Dec 2009 15:17:35 -0500

Josie’s Cheese scones take me back to the homeland. They are perfect for a rainy afternoon or a sunday morning with a big fat newspaper. I was thinking tea but a bloody mary with a few of these certainly wouldn’t hurt.

This mix makes 9 large scones.
Topping
2 tbsps butter melted
3 tbsps cheese
pinch of dry mustard
small pinch of cayenne pepper
1 egg.
Melt butter and mix cheese mustard and cayenne. Set aside.

SCONES
2 cups flour [NOT self raising]
4 level teaspoons of baking powder
1/4 cup of butter
1/2 cup of cheese
3/4 cup of cheese.

Sift flour and baking powder,cut in butter,to resemble breadcrumbs.Add cheese.Stir in enough milk to make a stiff dough.Place dough on floured surface and gently press out into a slab about 3cm thick. Spoon topping mixture over the dough and cut into 9 squares, or smaller18 rounds.Bake at 430 F for 12 to 15 mins.