Steamed Pudding with Golden Raisin & Beldi Lemon Puree
Pasta with Sardine, Pine Nuts, Golden Raisins and Dill
A take on an extremely traditional Sicilian dish which uses a combination of sweet and sour flavours to create a truly unexpected yet totally delicious plate of spaghetti. Lollipop's Head of Food, Sophie Wright, takes you through how to make this dreamy pasta dish.
There are many variations of this recipe, some of which include toasted breadcrumbs, and some that contain orange and saffron. We have kept these Ingredients relatively humble to reduce your basket size, but a pinch of saffron or a sprinkling of toasted breadcrumbs would be very welcome if you fancied getting a little more experimental.
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Light & Fluffy Pancakes with Sweet Cheese, Raisins, and Heavenliness!
#pancakeday #FluffyPancakes #CheesyRaisinPancakes
Get ready to tantalize your taste buds with the most delicious pancakes you've ever had! In this video, we're showcasing Grandma's secret recipe for light and fluffy pancakes filled with a sweet cheese cream and juicy raisins. These pancakes are not only heavenly in taste, but also have an irresistible aroma of raisins that will make your mouth water. Perfect for Pancake Day or any day of the year, these stuffed pancakes will take your breakfast game to the next level. Watch this video and learn how to make these delicious treats just like Grandma used to. Don't forget to give it a thumbs up and share it with your friends and family!
Ingredients:
200 g flour
200 ml milk
100 ml water
½ tsp bicarbonate of soda
2 eggs
100 ml homemade buttermilk
Oil
250 g curd cheese
1 free range egg (optional)
70 g raisins
Lemon zest
4 tbsp white sugar
1 tbsp Vanilla extract
1 tbsp rum essence
Vanilla icing sugar
Preparation:
Whisk the egg with the bicarbonate of soda. Add the buttermilk and whisk.
Sprinkle a bit of flour and whisk again, incorporating everything.
Add a bit of milk and whisk again, making sure there are no lumps.
Repeat with the rest of the flour, milk and water, in stages.
Each time when you add flour, milk and water, ensure there are no lumps of flour left.
You should have a consistency similar to custard, but a bit runnier. If it’s too runny, add more flour, if it’s too thick, add more milk.
Heat up your pan and add a drop of oil. Heat it up, then using a ladle as a measure, pour batter into the hot pan (1 ladle full= 1 pancake)
Fry the pancake until golden brown on one side, flip over and remove from the pan once is golden brown on the other side as well.
After every 1 or 2 fried pancakes, you will need to add another drop of oil and allow it to heat up.
Repeat with the rest of the batter.
In a bowl, press down the cheese with a fork, to break it apart. Add white sugar and incorporate into the cheese.
Add the egg, vanilla extract, rum essence and mix everything together.
Add the raising and incorporate.
Add the lemon zest and mix everything to make sure all ingredients are well incorporated.
Taste to see if it needs any sugar.
Use it straight away after making it or in maximum 30 minutes, otherwise it will get watery.
Tips:
A ladle is the easiest measure for pancakes. 1 ladle filled with batter equals 1 pancake. When you add the batter in the pan, make sure the oil is sizzling hot. Once the batter is in, swirl the pan around to form the round shape of the pancake.
You can use this as a filling for cakes, pancakes and even swirls. You will need to add an egg to the sweet cheese filling if you are baking it as part of a cake filling.
Bon Appétit!
You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) :
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Date and Raisin Chutney Recipe by Manjula, Indian Gourmet Cuisine
View full recipe at
Learn how to cook Date and Raisin Chutney Recipe by Manjula
Ingredients
1 cup pitted dates
1/4 cup raisins
2 tablespoons tamarind pulp
1/4 cup brown sugar
1/4 inch Ginger sliced
/2 teaspoon salt adjust to taste
1 teaspoon cumin seed roasted powder
1/4 teaspoon black pepper
1/4 teaspoon red chili powder adjust to taste
2 black cardamom
Approx. 3/4 cup water
Learn how to make Date and Raisin Chutney Recipe by Manjula
Indian Gourmet Cuisine
Sour Cream Raisin Pie! Sour Cream! Raisins! Cinnamon! Clove!
Sour Cream Raisin Pie! Sour Cream! Raisins! Cinnamon! Clove!
For Filling---
1 cup Raisins
1/2 tablespoon vanilla
3/4 cup sugar
3 tablespoons corn starch
Pinch salt
1/2 tablespoon cinnamon
1/8 tablespoon ground cloves
1 cup sour cream
1/2 whole milk
3 egg yolks
1 nub butter ( 2 tablespoons)
Betty's Raisin Sauce for Ham
Betty demonstrates how to make Raisin Sauce. This tart and sweet sauce is served alongside sliced ham, and it goes perfectly with any kind of pork!
Raisin Sauce for Ham
1 ½ cups golden raisins (You may use dark raisins.)
1 ½ cups water to cover raisins in pot (Be prepared to add up to 1 cup additional water as sauce cooks.)
2 teaspoons prepared yellow mustard
½ cup light brown sugar, firmly packed
½ teaspoon salt
1 tablespoon white vinegar
2 tablespoons cornstarch
additional water to mix with cornstarch
Place raisins in medium-sized pot and add 1 ½ cups water, or enough to cover raisins. Bring to a boil over medium heat. Reduce heat to low and simmer raisins in water for 1 hour, stirring occasionally. Add additional water, as needed, so that there will be enough liquid to make a sauce after the hour of cooking is over. Remove cooked raisins and sauce from heat. Stir in mustard, brown sugar, salt, and vinegar. In a small dish, combine cornstarch with a small amount of water to form a slurry for thickening the sauce. Add about half of the cornstarch mixture to the raisin sauce, reserving the rest for additional thickening, if needed. Bring to a boil, stirring constantly. Cook just a couple of minutes until sauce thickens. Add more of the cornstarch mixture if sauce is not as thick as desired, and cook to desired thickness. Pour Raisin Sauce into serving bowl and serve immediately, while hot. (This sauce may be made ahead of time and reheated later.) I will be serving this Raisin Sauce with my Baked Picnic Ham for Easter—a winning combination! I hope you love it! --Betty ♥
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