🥞 Crêpe Cake 🍰

PANCAKE CAKE

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PANCAKE INGREDIENTS & METHOD:

  • 5 eggs
  • 100ml water
  • 400ml milk
  • half a teaspoon of salt
  • 300gr cake flour
  • 60ml for butter
  • non-stick spray & a non-stick pancake pan
  • cooking oil and a basting brush
  1. Using a stick blender, blend the eggs, water, milk & salt until combined.
  2. Add the flour and blend again until smooth & lump free.
  3. Cover and allow to rest for about 2 hours.
  4. Everyone normally knows how to make the pancakes, so I’ll skip this method.

CUSTARD FILLING INGREDIENTS & METHOD:

  • 10 egg yolks
  • 100gr castor sugar
  • 45 gr maizena (corn flour)
  • 250ml cream
  • pinch of salt
  • 50gr butter
  • 100gr good quality chocolate, broken into pieces.  Lindt has the best for this, because there are so many flavours to choose from.
  1. Have your pancakes stacked on a plate, ready for assembling after making the custard.  (No need to roll them up).
  2. Cream the egg yolks and castor sugar in a mixer until it’s light, fluffy, pale & doubled in size.
  3. Add the corn flour and give a quick mix again.
  4. Heat the cream & milk, but don’t boil.  Slowly add it into the egg mixture in whilst on the slowest mixing speed.  Add your salt.
  5. Pour mixture back into the pot that was used to heat the milk & cream & stir constantly on a medium heat, until the mixture thickens into a glorious custard.
  6. Remove from the stove and add your chocolate & butter.  Stir until all has melted.
  7. Pour custard into a bowl and leave in the fridge.
  8. Now that the custard is cool & has rested, you can assemble the “cake”.  Place a pancake on a serving dish, smear a heaped tablespoon of the custard over the pancake.  Alternate until you run out of one or the other. (Normally I end up with 3 unused pancakes, which I then just add the typical cinnamon & sugar topping & roll it up. Keep it for your kids or hubby).
  9. Finish off the top of the cake with a non-smeared pancake.  Finish it off with melted chocolate, cream etc….
  10. ENJOY.

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Eat to live, live to eat.

Sandy Nouwens

 

 

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Easy Apple Cake

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Easy Apple Cake

INGREDIENTS:

  • 175gr butter/margarine
  • 175gr castor sugar
  • 3 large eggs
  • 1 teaspoon vanilla/caramel essence
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 175gr self-raising flour
  • 4 apples, peeled, cored & finely sliced
  • extra cinnamon & sugar for dusting

METHOD:

  1. Preheat oven to 170 – 180 degC & prep a cake pan with non-stick spray.
  2. Cream the butter & sugar together.  Switch off the mixer to scrape down the batter off the sides of the bowl, before adding the eggs in one at a time.  Scrape down the batter after each addition. Add the essence and give it one more mix.
  3. Sieve the dry ingredients over the batter and fold in.
  4. Now fold in the apple slices and pour into the prepared cake pan.
  5. Bake for about 50 – 60 minutes.  Check with a skewer or knife.
  6. Remove from the oven, and leave it in the pan to settle for about 10 – 15 minutes before turning over.
  7. Sprinkle with cinnamon & sugar like a pancake.
  8. Enjoy

MuchLuv

Sandy Nouwens

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🍑 Grilled Peaches with Pistachio & Marscarpone Cream 🍑

INGREDIENTS MARSCARPONE CREAM:

  • 1 cup yogurt
  • 2 teaspoons vanilla essence
  • Half a cup marscarpone cream
  • 4 tablespoons icing sugar
  • Touch of salt 🧂

INGREDIENTS PEACHES:

  • 100gr butter
  • 3 tablespoons oil
  • 3 tablespoons castor sugar
  • 2 teaspoons vanilla essence
  • 6 peaches 🍑
  • Honey 🍯
  • Pistachio nuts 🥜
  • Mint 🍃

METHOD:

  1. Mix together the ingredients for the Marscarpone cream and keep refrigerated until needed. (Make sure to sieve the icing sugar into a little bit of Marscarpone first, before adding the rest of the ingredients, to prevent a clumpy consistency.)
  2. For the peaches, melt the butter first in a microwave. Then mix in the oil, sugar and vanilla essence. Set aside.
  3. Slice the peaches in half and remove the stones with a spoon.
  4. “Marinade” the peach halves with the butter paste. Then heat up a griddle pan, prep with non-stick spray.
  5. Once the pan is hot, fry the peach halves, skin first for about 4 minutes. Or until chargrilled lines can be seen. Then turn over and fry another 4 minutes.
  6. Remove the peach halves from the pan and place it on a serving dish. Drizzle with any left over butter sauce, place a spoonful of the Marscarpone cream on each half. Top with a drizzle of honey, mint and nuts.

TIP:

Add some black pepper to your butter sauce for an extra twisty bite.

MuchLuv

Sandy Nouwens Recipes

Portuguese Chickpea & Condensed Milk Tarte

INGREDIENTS:

  • One roll shortcrust pastry
  • 375gr chickpeas, drained (if you only have one tin, then it shouldn’t be a major problem)
  • 4 eggs
  • 1 tin condensed milk
  • 120gr castor sugar
  • Rind of a lemon. (Juice optional)
  • 100ml cream

METHOD:

  1. Prepare a tarte pan with the short crust pastry and set aside.
  2. Preheat oven to 170°C.
  3. Blend the chickpeas into a smooth consistency with the yolks
  4. Add the condensed milk, cream, castor sugar, lemon rind, (lemon juice)
  5. Beat the egg whites and fold into the mixture.
  6. Pour into prepared pan and bake for about 45-60 min. Or until golden brown.
  7. Serve cold or room temperature.

MuchLuv

Sandy Nouwens.

• Pea Soup •

INGREDIENTS:

  • 1 onion, chopped
  • 1 heaped tablespoon butter
  • 500gr frozen or fresh peas (definitely not canned)
  • ±5 slices parma ham or salami (even chorizo will be perfect)
  • handful fresh basil leaves
  • 1 chicken stock pot + three cups hot water
  • 100ml cream
  • salt + pepper

METHOD:

  1. Fry the ham of your choice until crispy.  Break into pieces and set aside.
  2. Gently sauté the onion with the butter until translucent.  Then add the peas, basil, stock and water, let simmer for about 5 min on low heat.  Take the pot off the heat and blend the soup together until smooth.
  3. Now add the cream, season with salt and pepper.  You can heat it up again, to get it all nice and hot after adding the cream. Top with the ham and enjoy!

TIPS:

You can add spinach instead of basil if you’re not such a big basil lover!

You can prepare the soup in advance of a dinner party.  Just add the cream and reheat just before serving.

MuchLuv

Sandy Nouwens

Dutch Baby Pancake 🥞 

I’m sure you have a couple of favorite recipes you like to make often, I certainly do. I have just added another recipe to that collection. It’s the Dutch Baby Pancake. 



INGREDIENTS:

  • 1 cup cake flour
  • 1 cup milk
  • 4 large or jumbo eggs 
  • 4 tablespoons castor sugar 
  • 2 teaspoons caramel essence 
  • 1 teaspoon salt 
  • 2 tablespoons butter
  • Icing sugar for dusting
  • Seasonal fruit to serve 

METHOD:

  1. Using a blender, smoothly blend the flour, milk, eggs, castor sugar, essence, salt together. Set aside and allow to rest for no longer than 20-30 minutes. 
  2. Place an empty oven-proof skillet in the oven and turn on to 200-220 degC. Once the oven is up to temperature, your pancake batter would have rested long enough. 
  3. Remove the skillet/pan with oven mitts and melt about 2 tablespoons of butter in the hot pan. Slowly swirl the pan around to run the butter around up the sides.  
  4. Pour the pancake batter into the hot pan. Bake in the oven for about 18 minutes. Until it’s golden and brown and it’s all puffed up and risen like a golden puffy cloud of awesomeness. Bear in mind..This should be served straight away, as it sinks back down, especially in the center. But that’s how it’s supposed to roll honey!
  5. Dust with the icing and decorate with fruit. However, just the icing is perfect. Cut it into wedges and have it with anything you’d like actually! Jam, fruit, Nutella or cream. It’s up to you. 






TIPS:

  • Using a blender or a stick blender is a must. Merely whisking with a whisk or stand mixer won’t do. Unless you have magic muscles. 
  • Allowing the batter to rest is needed, as to allow the flour to soak up the wet ingredients. 
  • A HOT skillet or pan is key! This helps to make that golden edge rise like a boss. 
  • Any round oven proof dish will be fine too. 

Enjoy! 

MuchLuv 

Sandy Nouwens 

Fresh Grapefruit & Prawn Salad with Lemony Sweet Dressing 

This is a definite winner for a hot summers day. 

Here is how to throw it all together. 

INGREDIENTS:

  • Pack of prawn tails, when cooked, cleaned and shelled it should weigh about 500gr
  • 1 small red onion, thinly sliced 
  • 1 large grapefruit, peeled & quartered 
  • 2-4 spring onions, sliced finely
  • Handful of mint leaves 
  • Handful of basil leaves
  • 1 large avo, cut in pieces 
  • Handful lettuce leaves 
  • Handful of cashew nuts, roughly chopped 

DRESSING

  • 1 clove garlic
  • Two tablespoons brown sugar
  • Zest and juice of two large lemons
  • 2 teaspoons soy sauce 
  • 4 tablespoons sweet chili sauce
  • Salt and pepper and half a teaspoon of chili flakes. 

METHOD

  1. Clean the prawn tails, cook and set aside. 
  2. On a serving platter, combine all the ingredients together, top with salt and pepper and chili flakes. 
  3. Pour a bit of dressing over on the salad. Don’t pour all at once, at it can over power the freshness of the salad. 

MuchLuv, BeBlessed

Sandy Nouwens