Thursday, March 23, 2017


Friday, March 4, 2016


10g/4oz plain flour, sifted

Pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter (for pan)

In pictures: Pancake recipe ideas
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Tip Two: Use the right pan

A good pan will do most of the work for you, preventing the pancakes from sticking while maintaining a consistent level of heat.

If you are tempted to buy a cheap, thin non-stick pan for purpose then be prepared for it to be just that – they tend not to last (usefully) from one year to the next.

A good solid pan with a rounded join between the rim and base is probably best – and read the advice from the food writer and critic Xanthe Clay here on how to “season” it so it never needs washing up again.

MPs batter journalists in race
Tip three: Don’t use too much butter

Basic, unsalted butter is the best thing to use when lubricating your pan – but bear in mind that it will quickly brown in the heat if you use too much. Try brushing a thin layer on quickly with kitchen paper – you could use a pastry brush with bristles, but it will take a battering (pun intended – don’t actually batter the brush itself).

Tip four: Embrace flipping failure

You will drop a pancake. At least one, probably more. But once you get into the swing of things flipping the things is infinitely quicker, more likely to produce good pancakes and makes you look fantastic.

If necessary, try to get any guests or family members to be elsewhere when you do the first few, and clean the floor thoroughly beforehand.

Thursday, March 3, 2016

Vegan Parmesan Casserole
Yield: 4 to 6 servings
Prep time: 15 minutes
Cook time: 45 to 50 minutes
Inactive prep time: 10 minutes

Lance Booth/TODAY

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup all-purpose flour
3 1/2 cups whole milk, at room temperature
Zest of 2 large lemons
To assemble

Butter for greasing
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 large zucchini cut into 1/4 to 1/2-inch thick slices
2 medium red onion, peeled and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup plain breadcrumbs
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 13-by-9-inch glass baking dish.

Toss the zucchini slices, onion slices and peppers with the 1/4 cup of olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened. (Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.)

Lance Booth/TODAY
Spoon 3/4 cup of the cream sauce over the bottom of the prepared baking dish. Arrange the zucchini slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of cream sauce sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Place the onion on top and cover with the remaining sauce. Sprinkle the remaining cheeses on top. Sprinkle the breadcrumbs over the cheese and drizzle liberally with oil. Bake for 30 to 35 minutes until the top is golden and forms a crust.

Lance Booth/TODAY
Cool for 10 minutes before serving.

Saturday, February 13, 2016


This recipe comes from “Breakfast, Brunch & More: Serious Comfort Food From New Jersey’s best Bed & Breakfasts” by Angela Williams and Lynne Kaplan. Check out Chef Kaplan’s B&B at

• 1 cup chopped onion
• 1 cup sliced bell pepper
• 8 (8-inch) flour tortillas
• 16 pre-cooked asparagus spears
• 2 ½ cups shredded mozzarella
• 1 cup sliced black olives
• 8 eggs, beaten
• 3 cups milk
• 2 tablespoons flour
• Half teaspoon garlic powder
• Few drops hot pepper sauce

Preheat the oven to 350 degrees.

Coat a 13 x 9-inch baking pan with nonstick cooking spray. In a small microwave-proof bowl microwave the onions and peppers on high for three minutes or until slightly softened. In the center of one tortilla place two asparagus spears, about a ¼ cup of the onion-pepper mixture, ¼ cup of mozzarella, and some of the olives. Roll up the tortilla to form a burrito and place it seem side down in the baking dish. Repeat with the remaining tortillas.  In a large bowl, mix the eggs, milk, flour, garlic powder and hot pepper sauce. Pour the mixture over the burritos. Sprinkle the remaining cheese on top. Bake for 45 to 50 minutes or until set. Remove from the oven, let stand for ten minutes and serve.

Turkey meatloaf with avocado

1/2 cup ketchup
1/2 cup breadcrumbs
1/2 cup onions
2 cloves of garlic, minced
1 tablespoon dried basil
1 large egg
Salt and pepper
1 lb ground turkey breast
1-2 ripe avocados
8 oz tomato sauce

Mix the ketchup, breadcrumbs, onions, garlic, and basil.  Add turkey and egg.  Salt and pepper to taste.

Put 1/2 of the meat mixture into a bread pan (we use a disposable aluminum one), making a well down the middle.

Cut avocados into pieces and put into the well you made.

Top with the rest of the meat mixture and shape into loaf.

Pour tomato sauce over loaf.

Cover and cook in slow cooker on high for 3 hours.  The meatloaf is done when the internal temp reaches 165F.  (We usually let it go all day while at work.)

Allow meatloaf to rest for 10 minutes before cutting.