I don’t know about you but we don’t usually buy maple syrup so I decided to think of a recipe that wouldn’t taste so boring without one of its most crucial ingredients and this is what I came up with. I will say, I doesn’t completely end the need of maple syrup but when we are desperate we quickly make some caramel sauce along with it.
2 cups of flour
1/4 cup of white sugar
1/4 cup of brown sugar
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1 1/2 cup of buttermilk*
1 1/2 teaspoon vanilla essence
5 tablespoons of butter
The first thing you should do is brown your butter so when you have to add it to the batter, it has already cooled down. To do that just add the butter to a pan and cook for 5-7 minutes or until it starts browning. Take off heat and let cool completely before use.
Then start making the batter. Add the flour, baking powder and soda and both sugars to a bowl and mix.
In a separate bowl, add the buttermilk, vanilla and egg and combine.
Now add the wet ingredients to the dry and add the butter and mix just until the flour has disappeared. Do not overwork the batter please you don’t want flat pancakes.
Now you can start cooking the pancakes; add 1/4th a cup of the batter to a pan and cook on low until the top is full of bubbles and then flip and cook for 2 more minutes and you’re done!
Note: I personally don’t think you need maple syrup orany other toppings because the butter adds such an amazing flavor to it, but it’s just a personal preference; you can do whatever you want to do.
*If you don’t have buttermilk just add a teaspoon of lemon juice or vinegar per 1 cup of milk and let it sit until it curdles. Just don’t skip it since the acid will react with the baking soda to make the pancakes fluffy.
So there are two methods to make this. You can either dump the flour on a clean work surface and then make a hole in it. Add the eggs and salt and use a fork to gently start mixing the eggs so that slowly, bits of flour from the sides are also mixing into the eggs. then do as much as you can with the fork and then add the olive oil and knead for a bit with your hands.
The second way? just throw every thing in a kitchen stand mixer and let the dough form
Either way, you want the dough to be quiet firm. The ratio of the eggs and water (1 cup flour for one egg) is the only quantity in the recipe that you cannot change. Other than that, you can pretty much adjust the oil salt and water accordingly. Just make sure the dough it pretty hard but not so hard you can’t work with it.
Once you have kneaded the dough, wrap it in cling film and let it rest for about 15 to 30 minutes. Then if you have a pasta machine use that, or it works just fine with a rolling pin*
So use the pasta machine to roll out the dough or a rolling pin, if you like me do not have a pasta machine, and then cut the pasta in whatever way you want. You can find so many interesting shapes on the internet with fancy Italian names that I can’t even pronounce like pappardelle and conchiglie.
Now you can just cook them like any other normal pasta and serve it with whatever you like. You know some brown butter sauce tastes amazing with pasta and you know you could even serve this with the orange chicken recipe which I can put up a link to at the end.
*when using a rolling pin, make sure you roll it very thin. Very very thin. and try to make the shapes as even as possible. Or it can sort of warp when you are boiling it.
3 tbsp. of brown sugar (preferably but you can use white)
3 tbsp. of chopped garlic
1/2 tsp of crushed chili flakes
1/2 tsp of salt
2 tbsp of cornflour
2 tbsp of any oil
3 tbsp of sesame seeds
1 tbsp of orange zest
1/2 kg of chicken thighs (diced)
1/2 cup of Milk and a few tablespoons of vinegar mixed together or buttermilk
5 tbsp of flour
Rice/pasta for serving*
Dice the chicken thighs into 1 inch cubes
Mix the milk and vinegar to make buttermilk and soak the chicken in it.
Drizzle the oil in a large pan and add the garlic and chili flakes when the oil is hot
Cook the garlic and chili for 2 minutes
Add a few tablespoons of water (carefully) and cook it down.
Then, reserving a few tablespoons of the juice, add the rest in the pan.
Stir for 2 minutes
Add he cornflour to the reserved orange juice and add it to the pan.
Keep whisking as it will thicken very quickly
Add the brown sugar and range zest.
Once the gravy has thickened, you can taste it and adjust the spices slightly if you wish since the flavor of the orange juice may vary.
Once your gravy is done, take it off heat and instead get a an for deep frying the chicken ready.
Get the chicken and roll it in a few tablespoons of plain flour and carefully cook then for 5 minutes or until golden brown.
Right before serving, mix the chicken in the gravy (so that it stays crisp)
*You can serve this with pasta or rice or once we even added it to French fries but I wouldn’t recommend that.
Also you can adjust this recipe in lots of ways for instance you could cook the chicken in the way you prefer or you could even use frozen chicken popcorn. You could switch the orange juice for apple or mango though I don’t know how that would turn out.
Caramel is one of life’s blessings and every blessing ignored becomes a curse. All the more reasons to make it and be thankful to whoever invented caramel.
1 cup white sugar
2 tablespoons butter
1/2 teaspoon salt
1/4 cup milk
Place the sugar in a deep pan on medium-low heat and stir continuously. After 5-7 minutes the sugar should have melted completely*. Once it has, add in the butter and mix until combined. Now this step is a bit scary so it would be better to heat up the milk. Add the warm milk bit by bit into the sugar mixture. The sugar may look as if it has clumped up but keep faith and keep on stirring. Add a bit then stir. Add a bit more and stir again until you have used all our milk. Add in the salt. The mixture should be pretty runny and don’t worry because it will thicken up once it cools down. Cook it for precisely 1 minute 34 seconds, stirring constantly and immediately take off heat and pour into a heatproof container and LET IT COOL COMPLETELY** before going in with a spoon.
*You may add a bit of water if you are having trouble melting the sugar down but only a bit, maybe a tablespoon or two. It would have no effect on the recipes since the water would evaporate away.
**NEVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER TOUCH EAT OR IN ANYWAY LET THE CARAMEL COME IN CONTACT WITH YOUR BODY UNLESS AT LEAST 15-20 MINUTES OF COOLOING AFTER TAKING OFF HEAT. NEVER
These are just very very basic rules and tips that I’ve learned while cooking
1.How to make a cake rise without leavening agents (baking powder and soda)
There are actually a few ways to make a cake rise without leavening agents . One is to whip up the egg whites and fold into the rest of the batter. You could also use self rising flour which is flour, baking powder and salt, I also heard there’s a gadget in which you put your cake batter and it sort of aerates the mixture ( I think?) which is similar to the egg whites one.
2.Holding some liquid back
This applies to baking any baked good(Mostly) which is while adding your wet ingredients to the dry, always hold some liquid back or add some more. This is because different flours absorb liquids differently. You might need a bit more or less just make sure you have the consistency the recipe requires.
3.Read the recipe all the way through before starting
This is actually a really helpful one because you know if you even have all the equipment or ingredients. And also sort of gives you a head-start on the recipe so can plan ahead and manage your time.
4. Cook something for less time than the recipe requires
This is because different ovens heat differently and anyways you can always fixed raw food but you can’t fix burnt food. Also you never really know how yours will handle a new protein or new veggie.
5.Season everything with salt( Yes I said Everything)
That’s because salt is a flavor enhancer. Salt and sugar go well together (I’m sure you’ve heard of salted caramel) The winner of master chef season 5 Courtney Lapresi, made a dessert of cherry meringue, salted chocolate and spiced almonds and she salted the cherries. Yes cherries.
6.Don’t always season everything with salt
Yes I know this the exact opposite of the last rule. What I mean is that don’t always rely on salt to make you food better. Sometimes a recipes needs some other flavors as well. Try adding some lemon juice or soy sauce or any other type of sauce etc.
I mostly do use these tips (if I remember:p) and I find these very helpful and I hope you do too.