Ingredients 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1 1/2 tsp sugar 1 tbsp baking powder 1/4 tsp salt 1 egg 2 tbsp vegetable oil 1 cup milk Blueberries Method Mix dry ingredients together Mix in egg, oil and milk. Reserve a little bit of the milk, and add gradually until the mix can be poured. If it's too thin, it won't be as fluffy Preheat skillet on medium Wait 6 minutes to allow mixture to mix and skillet to preheat Pour batter, add blueberries, cook until you can flip Flip, cook until done Notes A lot depends on the exact temperature of the skillet. Too hot, it will burn before all the batter is cooked. Too cool, it will be cardboardy The mixture will thicken in the 6 minutes, so you may need to add a little milk to allow it to be pourable. Be careful, a 1/4 tsp can be the difference between too much and too little
Ingredients 130g rigatoni (or other tube pasta) 1 Italian pork sausage 100g guanciale 1 cube tomato paste 20 cherry tomatoes, halved 1 onion, chopped 2 egg yolks Pecorino romana Method Bring pot of unsalted water to boil. Add pasta and cook until about 4 minutes before done; reserve about 1/2 cup to 1 cup pasta water. Add salt to remaining water and cook pasta until 2 minutes before done Add tomatoes to pot with a little water, and bring to boil. Squish tomatoes to separate from skin. Add tomato paste Remove sausage from casing and fry until cooked. Remove from pan. Fry onion until translucent and remove from pan. Fry guanciale until browned Add sausage, onion, guanciale, tomato sauce and pasta to pot. Add reserved pasta water. Cook until pasta is done Beat egg yolks with pecorino (this will thicken up, so do this just before adding to pasta) Add egg & cheese mixture to pasta, stir to mix and serve immediately Notes Based o...
Ingredients 1 duck breast 1 cup green beans 2 medium potatoes Salt Olive oil 1 sprig thyme Gravy Beef scraps 1 stalk celery 1/2 carrot 1/2 small onion 1 bay leaf 2 cloves 1 tbsp butter Blueberry sauce 1/3 cup blueberries 1 tbsp sliced ginger 1/2 tsp balsamic vinegar 1 tbsp butter Method Preheat barbecue on one side only, to high Score skin side of duck with a sharp knife, about 1" apart. You're not supposed to cut through to the duck breast underneath, but I've not really noticed a difference. Salt both sides of the duck Place skin-side down in a room-temperature cast iron pan and turn on low. The skin will render the fat and start to brown Once the skin gets nicely browned, but before it burns (about 5-10 minutes), transfer to cool side of barbecue, skin side down. The duck breast will still be rendering fat and if over direct heat will flame up. Cook to 150F for medium Slice potatoes into wedges and toss with olive oil, thyme and salt. Bake at 400F,...
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