I’m super excited to share my new podcast “Family Feeds” that’s all about food and family. In each episode I’m joined by a very special guest in my own kitchen where I make a simple yet delicious meal that you can listen to and cook along in real time. You can find it on Spotify, Apple Podcasts or wherever you get your podcasts.
Pancake Day!
I’m like a big kid on pancake day – all normal eating rules go out the window and anything goes. Fluffy pancakes with cream, butter and maple syrup, crepe style with copious amounts of lemon and sugar. I even like to properly regress and have a savoury pancake with beans and sausages. If you do want to move away from the standard crepes and American style bad boys, here are a couple of ideas for you. My apple pancakes are like little tart tatins – with a fluffy praline-esque pancake and caramelised fruit underneath. And my wholemeal dutch baby makes the whole event a bit simpler, you just make one big pancake in a pan and let everyone tuck in. It’s a showstopper, and doesn’t feel particularly indulgent (great for little ones if you don’t want to ply them with too much white flour and sugar). But don’t worry if you don’t have wholemeal flour – regular flour is fine too.
Photography by Laura Edwards
Apple, ricotta and hazelnuts pancakes
Serves 4
- 2 nice eating apples (I like coxes or braeburn, nothing with a waxy skin)
- 1 orange
- 4 tablespoons maple syrup
- A good pinch of salt
- Groundnut oil
- 250g ricotta
- 1 teaspoon vanilla extract
- 125g wholemeal flour
- 50g hazelnuts, toasted
- 1 teaspoon baking powder
- 2 large eggs, separated
- 175ml milk
- Greek yoghurt, to serve
Place the nuts in a food processor and grind until slightly coarse. Slice the apple into thin 1/2cm slices, then toss in a bowl with the orange zest and mixed spice. Spoon the ricotta into a sieve and press out any excess liquid. Transfer it to a bowl and mix in the egg yolks, vanilla and milk. Add the flour, baking powder, salt and most of the hazelnuts and mix till just combined.
Whisk the egg whites in a clean bowl with an electric whisk (or just good strong arms) until you have stiff peaks. Fold one spoonful into the ricotta mixture to loosen, then fold through the rest of the egg whites.
Using a pastry brush or some kitchen towel, rub a large non-stick frying pan with an even thin layer of groundnut oil. Pop onto a medium heat and add all of the apple slices (if you have 2 pans make them all in one go). Squeeze over the orange juice and cook the apples for 3 – 4 minutes to soften slightly, then flip them over for a couple more minutes. Remove half of the apple and leave to one side on a plate. Push the slices in the pan into 4 rounds and drizzle with half the maple syrup. Ladle over 4 ladles full of the pancake batter over the apples- about half the mixture. Fry for 4 minutes, until the underneath is golden, crisp yet sticky then flip over and cook for a further 3-4 minutes on the other side. Serve the pancakes straight away with a dollop of yoghurt, a sprinkle of the reserved hazelnuts and extra maple syrup on the side. Then repeat for the final batch of cooked apples and batter.
Photography by Laura Edwards
Blueberry and honey wholemeal dutch baby
Serves 4
- A knob butter
- 180 milk
- 3 large eggs
- 1 teaspoon poppy seeds
- 120g plain wholemeal flour
- Sea salt
- 4 tablespoons honey or maple syrup
- A few sprigs of basil
- 250g blueberries
- 200g Greek yoghurt
Preheat your oven to 220. Whisk the flour, poppy seeds and a good pinch of salt together, then beat in the eggs and milk until you have a smooth batter. Add a splash more milk if it feels too thick, it should be pourable. Also, if you are making the batter in advance, just give it a quick whisk beforehand, with a little more milk. Melt the butter in a large ovenproof skillet or frying pan, around 28cm, and when it’s really hot and bubbling pour in the pancake batter. Quickly transfer the pan to the oven, and leave it to bake for 16-18 minutes. Don’t open the oven door or you’ll have a flat pancake! While the dutch baby is cooking poach the blueberries. Pop them in a small pan with the honey and basil and place on a medium heat. Bring to the boil then reduce the heat and simmer for 3 – 4 minutes, until the blueberries have softened slightly and the honey is rippled with their purple juices. As soon as the dutch baby is ready remove from the oven and serve in wedges with a big dollop of Greek yoghurt and a spoonful of the honey poached blueberries. Delicious.
Hayden Weekly Menu, but not as you know it…
When I first met Pete I was obsessed with the fact that his parents have had the same weekly menu all their lives. What madness! It tickled me, and I loved it. I still love it in fact, because it means when we visit I know I am having roast chicken for dinner on a Saturday night with potatoes, peas and cauliflower cheese. And that there is vanilla Vienetta for pudding. This hasn’t changed in 37 years. For the longest time I just couldn’t get my head around the idea of a set weekly menu. Now that I am juggling work and baby and house maintenance I TOTALLY GET IT. And while I’m never going to have the same week menu on rotation (my job/ I need to experiment etc), I fully appreciate the ease and calmness it must have provided my mother in law. She had 3 boys to raise, a full time job once they were at school and a husband to cook for. Of course the woman had dinners set in stone for goodness sake.
When I am shooting and developing recipes for work, it’s just days of leftovers. But on quiet weeks like this a menu plan is a God send. So here I am sharing this weeks plan with you. It’s not that I think it is the best thing ever, or I’m saying go copy it word for word, it’s more for a bit of inspiration and to show how we do things. I’ll be sharing some of the recipes along the way too (over on @peaandthepod).
Also bear in mind that we have a kid in childcare 3 days a week so that means lunches + tea are taken care of Monday – Wednesday. She still comes home and will eat a little of whatever I am making for dinner, so I still need to make sure there is something Persephone can eat on the table but it is definitely less manic. We are also both at work those days so the meals are less fussy. They are quicker, simpler, freezer reliant and leftover friendly. On the days where I am at home I tend to cook a little more, and weekends are naturally a little more indulgent.
Anyway, I hope this helps a little and keep an eye on IG for any recipes that might tickle your fancy. Oh and Happy New Year! x
WEEKLY MENU – JAN 2019
THURSDAY
- B: Pete’s sourdough toast
- Snack: Carrot rounds
- L: red lentil + squash soup (take to the park in thermos)
- Snack: yoghurt + pear
- D: Sweet potato + black bean quesadillas, mashed avocado
- (Make overnight oats)
FRIDAY
- B: Overnight oats + yoghurt
- Snacks: red pepper + a little feta
- L: Eating out
- Snack: Yoghurt + clementine
- D: Coconut beef curry with rice noodles (batch cook curry for freezer) Recipe to come on Pea + the Pod
SATURDAY
- B: Overnight oats + yoghurt
- Snack + L: Eating out
- Snack: banana bread
- D: Semolina gnocchi with greens on the side. Recipe to come on Pea + the Pod
SUNDAY
- B: Chocolate porridge + blueberries
- L: Herby pea + cheese omelette (use whatever is in fridge)
- Snack: Carrot rounds
- D: Indian Shepherd’s Pie with peas + spinach (Pete to cook)
- Pud: Yoghurt
MONDAY (P NURSERY)
- B: Cereal
- L: Leftover Shepherd’s pie (Pete + Georgie)
- D: Khichdi: slow cooked split peas, rice and kale – batch cook Recipe to come on Pea + the Pod
TUESDAY (P NURSERY)
- B: Golden porridge + banana
- L: Leftover khichdi (Pete and Georgie)
- D: Defrosted coconut beef curry with rice + broccoli
WEDNESDAY (P NURSERY)
- B: Granola, yoghurt + pear
- L: Out out
- D: Jacket potatoes, miso tuna + avocado Recipe in Stirring Slowly