Wednesday, 29 October 2014

Buckwheat Pancakes

If your day starts off with pancakes, you know it's going to be a good one! I love lazy weekend or day off mornings, which consist of lounging in pyjamas (for a ridiculously lengthy period of time) and eating a stack of fluffy pancakes. Ahhh bliss. 

However, I sometimes find once the pancakes have been smothered in maple syrup, I tend to feel the groggy effects a couple of hours later. Not good. This is the result of a nasty sugar level crash which comes when eating pancakes made with white-flour and lots of refined sugar. However, I love pancakes. How could I not eat them!? So I wanted to find a recipe which didn't make me feel like this, and yet still tasted flipping amazing. I wouldn't want any of you lovelies feeling like this either so... here is the perfect solution to this pancake epidemic... Buckwheat flour. 

Say what?

When the buckwheat seed is milled, it produces a wonderfully nutty flavoured flour, which is both gluten-free (for any of you coeliac's out there) and whole-grain. It helps keep your blood sugar levels at a consistent level, and prevents extreme energy spikes/crashes throughout the day. Also, buckwheat is packed with lots of added nutritious goodness; several B vitamins which are needed for energy metabolism and minerals such as iron and magnesium. Yay, I think that's the problem solved!
Makes 8 pancakes; Serves 2 

3 tablespoons Maple syrup
2 Eggs
1 tablespoon Melted Butter; more for greasing the pan
1/2 mug Milk (use whatever milk you have; cow's milk, almond etc)
1 teaspoon Baking powder
1 teaspoon Bicarbonate soda
1 teaspoon Vanilla extract
3/4 mug Buckwheat flour
1/4 teaspoon Salt
  1. Melt butter and mix ingredients together in a bowl. 
  2. Heat the frying pan to medium heat, and grease with a little butter.
  3. Once the pan has heated up, add dollops of the mixture. Once air bubbles begin to appear on the surface of the pancake, flip over using a spatula, and allow for the other side to become golden-brown also.
  4. Once both sides have been cooked, remove the pancake and place on a cooling rack. (However they are very good, so you may be tempted to just eat them straight away.)

Wednesday, 8 October 2014

Mediterranean stuffed Chicken

This is the perfect alternative to the classic Sunday lunch. Chicken, potatoes, vegetables, you name it - it's there. Yet it has got bucket loads of added flavour and as well, cheesy goodness. Amazing cheesy goodness. 

Seriously, you need to give it a go. I have been making it quite a bit recently, and being honest, I actually think I could eat this every day. It really is that great! The meal requires just a little baby sitting and preparation, but it delivers mouth-watering results every single time. 

Feta cheese is amazing as it is so soft, crumbly and has a pungent flavour. This means that only need a small amount is needed to make a tasty addition to your meals. Some other milder cheeses require a lot more to be added in recipes, as the strength of the cheese isn't as strong. So a stronger cheese is definitely a better alternative, as you are still guaranteed the same delicious taste but without over-loading on saturated fats.

    Serves 4   
    4 rashers of Bacon
    4 Chicken breasts
   100g of Feta Cheese

     Dressing for chicken:
  a few glugs of Olive oil
                 sprinkle of Black Pepper,            
       Oregano and Chili powder
  1 Garlic clove, crushed

      2 Peppers, sliced
     1 red onion, quartered
     8 baby potatoes
      2 tomatoes, quartered
      a few sprigs of Rosemary
  1. Preheat oven to 200oC.
  2. Wash and cut vegetables. Place potatoes in baking tray first, drizzle with olive oil, then sprinkle with salt and scatter over some rosemary. Bake in oven for 40 minutes.
  3. Carefully butterfly the chicken by making a slice into it with a sharp knife. Then stuff each breast with 25g of cheese. Wrap the chicken with a rasher of bacon.
  4. Place each piece of chicken into another baking tray. 
  5. Mix together dressing for the chicken, and cover it with the mixture. Bake in the oven for 40 minutes, or until cooked through and the chicken flesh is white in colour. After 20 minutes, make sure chicken remains moist by basting it with the garlic-y dressing. Then cover with tin foil for remaining time in the oven, to avoid the chicken drying out.
  6. Add the rest of the vegetables to potatoes once they've been in oven for 10 minutes. Mix them to ensure they are covered in oil, rosemary and salt. Give the veg a good stir every 10 minutes until cooked, to make sure that they go crispy.
  7. Remove chicken and vegetables from oven, plate up, serve and enjoy!