Lemon Pancakes with Blueberry Syrup

Perfect Saturday Breakfast

Perfect Saturday Breakfast

Had to make a quick post before we head out to snowboard today! This made my morning and was definitely a great way to start the day on a happy note. I will post the recipe as soon as my sore self gets back from the slopes!

Update: My back and butt are sore, but I had so much fun snowboarding yesterday! As promised, this is my recipe for lemon pancakes with blueberry syrup. I love the sweet and tart flavors against a fluffy pancake. Perfect breakfast!

Fluffy Lemon Pancakes

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups milk
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 2 tablespoons of lemon zest

Preheat oven 250 F.

Mix together dry ingredients in large bowl.

Mix together milk, egg, vanilla and butter in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined; fold in the lemon zest and allow the batter to sit for a couple of minutes.

Lightly grease a griddle or skillet over medium heat. Cooking in batches, pour 1/4 cup of the batter onto the hot griddle/skillet for each pancake. Cook for about 2 to 3 minutes or until the batter bubbles and is golden brown, flip over and continue to cook until golden brown.

Store pancakes in the heated oven while cooking the remaining batter. Serve with blueberry syrup.

Easy Blueberry Syrup

  • 1/2 cup maple syrup
  • 1 1/2 cups blueberries

Heat a small saucepan over medium heat with syrup and blueberries, bring to a simmer. Stir and simmer for 3 minutes. Serve with pancakes or biscuits.

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Sardine Bruschetta

My friends tend to laugh at me when I talk about my random sardine cravings, but ever since I saw “French Food at Home” chef, Laura Calder, prepare it as a snack, I was hooked. This recipe is a version of bruschetta that can be eaten as a snack or even a light meal as I sometimes do when I’m home alone. And sardines have a plethora of health benefits and are rich in nutrients!

SardinesI love the tin cans that sardines are packaged in. So adorable.

IMG_0387 My messy cutting board.
IMG_0391I fresh bite of goodness!

  • 1 narrow Italian or French loaf of bread, sliced on a bias (3/4 inch)
  • 1 cup diced tomatoes (I used cherry because that was what I had, but they didn’t stay on the crostini very well)
  • handful of basil, julienned
  • 1 head garlic, cut in 1/2 crosswise
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
  • half of a lemon

Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.

Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side.

OR

Using a grill pan, toast the bread slices that have been brushed with olive oil; toast until with are grill marks on the crostinis. While the bread is toasting, mixed the tomatoes and basil with olive oil and salt and pepper. Remove to a platter and rub each slice of bread with the garlic and then brush.

Top each crostini with 2 sardines, tomato and basil, and a squeeze of lemon.

 

Nutella Hazelnut Creme Brulee

 

 

To tag team my other post about traditional vanilla bean creme brulee, I decided to make things more exciting by adding the oh so delectable Nutella and hazelnuts. Courtesy of my boyfriend’s suggestion. Basically almost the same recipe as the previous, just 2 added steps. I love the added crunch from the chopped hazelnuts on top. I think you will love this as much as I do!

My first attempt: I added the hazelnuts and then torched the top which resulted in black and burnt nuts! 


Nutella Hazelnut Creme Brulee

  • 4 cups heavy cream
  • 1 vanilla bean
  • 6 large egg yolks
  • 1/2 cup of granulated sugar (additional for topping)
  • 1/4 teaspoon coarse salt
  • 4-5 tablespoons of Nutella (melted)
  • chopped hazelnuts for topping

Preheat the oven to 300 degrees F. Bring a kettle of water to a boil.

In a medium sauce pan, heat the cream. While cream is heating, split the vanilla bean down the center with a pairing knife. Take the back of the knife and run it along the bean to remove the seeds. Stir in the seeds and throw in the pods. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).

While the cream is set off the heat, whisk the egg yolks along with the sugar and salt until a pale yellow. A handheld mixer would do the job.

Temper the eggs by whisking in one ladle at a time in the egg mixture to prevent the eggs from scrambling. Gradually whisk in remaining cream mixture and melted nutella. Stir to incorporate all the chocolate. At this point, remove the vanilla bean pods.

Place ramekins in a roasting pan and divide the custard evenly among the ramekins. Place into the oven and then pour the hot water until it reaches halfway up the sides of ramekins. Bake in the oven for 40 mins (when the sides solidify and the center is slightly jiggly).

Remove from the water bath using tongs. Let the ramekins cool a bit before storing in the refrigerator for at least 2 hours.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Dust the top with sugar and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Immediately sprinkle hazelnuts on the hot sugar. Allow the creme brulee to sit for at least 5 minutes before serving. Garnish with a dusting of cocao or whipped cream (ideas are endless for toppings).

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Creme Brulee

Oh em geeeee… I think I’m obsessed. I have eaten 4 all by myself! I have a problem. Although the caramelized crunchy sugar is such a treat, I personally enjoy the cold custard straight out of the refrigerator. I will also be posting a Hazelnut Nutella Creme Brulee soon (once I buy some hazelnuts because I accidentally threw them out).

Creme Brulee

  • 4 cups heavy cream
  • 1 vanilla bean
  • 6 large egg yolks
  • 3/4 cup of granulated sugar (additional for topping)
  • 1/4 teaspoon coarse salt
  • berries for garnishing

Preheat the oven to 300 degrees F. Bring a kettle of water to a boil. 

In a medium sauce pan, heat the cream. While cream is heating, split the vanilla bean down the center with a pairing knife. Take the back of the knife and run it along the bean to remove the seeds. Stir in the seeds and throw in the pods. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).

While the cream is set off the heat, whisk the egg yolks along with the sugar and salt until a pale yellow. A handheld mixer would do the job.

Temper the eggs by whisking in one ladle at a time in the egg mixture to prevent the eggs from scrambling. Gradually whisk in remaining cream mixture. At this point, remove the vanilla bean pods.

Place ramekins in a roasting pan and divide the custard evenly among the ramekins. Place into the oven and then pour the hot water until it reaches halfway up the sides of ramekins. Bake in the oven for 40 mins (when the sides solidify and the center is slightly jiggly).

Remove from the water bath using tongs. Let the ramekins cool a bit before storing in the refrigerator for at least 2 hours.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Dust the top with sugar and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. Garnish with fresh berries.

Vietnamese Curry Pot Pie

East Meets West

Using the previous recipe for Vietnamese Chicken Curry (Ca Ri Ga), we will turn this into pot pies! Such a comforting dish for the cold winter’s day.

Vietnamese Curry Pot Pie

  • 1 sheet Puff Pastry or Pie Dough
  • Pre-made Curry from previous recipe (I took half of what I made)
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1 egg whisked with 1 tablespoon of water

Use puff pastry (thawed), store bought pie dough or even make from scratch dough. I figured that us Americans would take the easy way out and buy store bought dough (lets be real).

Preheat the oven 400 degrees F.

Take half of the curry that you already made and heat in a pot or dutch oven. Take 1 tablespoon of cornstarch and whisk in 1/2 cup of cold water until smooth. Stir in some curry broth until evenly incorporated and then pour into the pot of curry. Stir in and leave a few minutes so the cornstarch is cooked through and the curry starts to slightly simmer. The curry should have thickened. Cut the puff pastry or dough 1/2 inch wider than the ramekins.

Pour curry into ramekins. Gently top with the pastry or pie dough. Brush with egg wash mixture. Bake for 20 mins or when the pastry becomes golden brown.

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