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Tag Archives: hazelnuts

Jamie Oliver Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts

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Super food, super easy and super good! Jamie’s latest book Everyday Super Food is a bit of a revelation, crammed full of beautiful, colourful, easy recipes that are really healthy.

The research, the nutritional information, and the carefully planned and written recipes make this book a must-read and a must-cook. I’m big on flavour, and what I’ve cooked so far is bursting with it …I can’t  wait to cook more!

If you love cooking, love really tasty food, and would like to feel that you are doing your bit to eat healthily, then get Everday Super Food. It’s common sense, not faddish, and do-able!

I made Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts today. I went for blueberries, next time I’ll try raspberries. I didn’t realize till I was making the recipe that there was no sugar – the blueberries are sweet enough – even for the sweet tooth of this quirky writer! The drizzle of honey on the pancakes themselves when serving adds that little extra sweetness which is nice. Here is Jamie’s recipe very slightly tweaked.

Ingredients

320g blueberries or raspberries

1 ripe banana

170ml semi-skimmed milk

1 large free-range egg

250g wholemeal self raising flour

To serve

4 tbs natural yoghurt

Sprinkle of ground cinnamon

30g mixed unsalted nuts, chopped

Drizzle of honey

Method

Blitz half the berries, peeled banana, milk, egg and flour in a food processor or blender to make a smooth pancake batter. Fold in the remaining berries. Place a large non-stick frying pan on a medium high heat. When hot, put some batter into the frying pan to make large pancakes or small ones. I went for smallish. Cook for a couple of minutes on each side, or until crisp and browned. Jamie suggests flipping them for an additional 30 seconds each side to ensure they are super crispy. This seemed to work for me.

You can serve whole, or slice the pancakes in half so you can see the fruit. Serve with a spoonful or two of yoghurt, a sprinkling of cinnamon, some chopped nuts and a drizzle of honey over the whole lot. Delish.

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Very Blueberry Cake with Toasted Hazelnuts

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I’m very keen on blueberries at the moment and they are relatively inexpensive at the markets. This cake does blueberries 4 ways! Dried blueberries and fresh blueberries in the batter, blueberry “jam” on top of the cooked cake and more fresh blueberries as a garnish. The cake has quite a nutty taste from the hazelnut meal and the toasted hazelnuts.

It’s a very moist cake too, and is great for dessert.

Ingredients

125 g softened butter

115 g  caster sugar

1 tsp vanilla extract

2 free-range eggs

1 heaped tbls our cream

3/4 cup hazelnut meal

1/4 cup toasted and finely chopped  hazelnuts

3/4 cups self-raising flour

1/2 tsp bicarbonate of soda

1/4 cup milk

30 g dried blueberries, soaked in 1 tblsp of orange liqueur  for a hour or so  (any liqueur will do)

200 g fresh blueberries

1/3 cup caster sugar

Method

Preheat oven to 170 degrees C or 160 degrees C fan-forced. Grease a 20cm spring form tin and line base with baking paper.

Cream butter, caster sugar and vanilla extract in a food processor.  Add the eggs and process until the mixture is thick and creamy. Beat in the sour cream.  Sift the hazelnut meal with the chopped hazelnuts,  SR flour and bicarbonate of soda. Stir the sifted ingredients into the mixture with a spoon, then stir in the milk.

Gently fold in the soaked dried blueberries and half of the fresh blueberries.  Spoon into the cake tin using a spatula.

Bake for 45 minutes or until a skewer inserted into the cake comes out clean.

Meanwhile, cook the remaining blueberries and caster sugar with 2 tablespoons of water in a small saucepan for a few minutes until the sugar is dissolved, the blueberries are slightly softened and the liquid slightly reduced. You can gently press on the blueberries with the back of spoon or the bottom of a cup to help them release their juices.

Cool the cake completely in the tin before unmolding. Pile the blueberry “jam” onto the top of the cake.

Serve with more fresh berries and a sprinkling of sugar if desired, and serve with creme fraiche or sour cream, which offsets the incredible sweetness of this cake.

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