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Baghrir - Moroccan Pancakes

Friday, 19 October 2018
I recently purchased the "Together" cookbook, proceeds from the sales of the book go to help the Hubb Community Kitchen which serves those affected by the Grenfell tower fire.  It is a beautiful book, with delicious recipes, a mouthwatering photo of each recipe, and lots of information about each dish.  I totally love this cookbook, and would thoroughly recommend buying a copy.


When I first read through the cookbook I wanted to cook everything.  I've been slowly working my way through the recipes, and each one has worked brilliantly and tasted delicious.  We decided to try making some Baghrir, Moroccan Pancakes, for breakfast one Saturday morning. They are kind of a cross between a pancake and a really thin crumpet.  Very easy to make, and delicious with honey/golden syrup, chocolate spread, or jam.  I made a double batch to freeze some for later in the week.  The pancakes are dairy free, egg free, and vegan.



Baghrir - Moroccan Pancakes

Recipe from the Together Cookbook

150g fine semolina
75g self raising flour
3.5g fast action yeast (half a 7g pack)
1/2 tsp baking powder
1 tsp caster sugar
pinch of salt
375g warm water

Put all the ingredients into a large bowl and mix until a smooth batter forms.  Leave to sit, covered with clingfilm for around 45 minutes.  The batter should have risen and plenty of bubbles should be visible in the batter. 

Heat a non-stick frying pan over a low-medium heat and add about 1/4 cup of batter to the pan.  Cook for 3 - 4 minutes, until the surface has lots of bubbles and has dried.  Don't flip the pancake.  Transfer to kitchen towel and continue making the other pancakes, this batter should make around 12.

Let the pancakes cool for a few minutes before you stack them up, otherwise they will stick together.  Serve warm.



Nana's Fruit Loaf Cake

Thursday, 18 October 2018
My Nana used to bake this if she knew we were coming to visit, and I bake it often for my family for after school snacks.  It's nice to be able to serve them something that I used to enjoy when I was their age.  This loaf cake is so quick and easy to make, filling because of added Weetabix, and delicious with a cuppa.



Nana's Fruit Loaf Cake

150g/1 cup dried fruit, I use either chopped dates or mixture of chopped dried apricots and raisins
215g/1 cup white sugar
50g butter or baking spread, melted
80g/4 Weetabix/wheat biscuit cereal, crushed finely
1 tsp baking powder
1 tsp baking soda (bicarbonate of soda)
1 tsp cinnamon/vanilla bean paste (optional)
250ml/1 cup freshly boiled water
1 large free range egg
160g/1 cup plain flour

Preheat your oven to 18-C/160C Fan/350F/Gas Mark 4.  Grease and line a loaf tin, mine was a 900g/2lb loaf tin.  

Put the first 8 ingredients into a large bowl, give it a good stir to combine, then leave for 5 minutes.  

Once the mixture has cooled slightly sift in the flour and add the beaten egg.  Stir gently to until completely incorporated.  

Pour into greased and lined loaf tin then bake for 35 - 45 minutes or until a skewer inserted in the centre comes out free from crumbs.  I usually cook the loaf for 35 minutes then check it every 5 minutes after that.  

Leave to cool in the tin for around 15 minutes before turning out on to a wire rack to cool completely.  


Honey, Lemon, and Ginger Drink, natural cold/flu soother

Tuesday, 16 October 2018
It's that time of year again, lots of colds and sniffles about, tickly sore throats too.  Having four children at three different schools, and a husband who travels to and from work on the bus, there's lots of potential for us all to catch the latest cold/flu/cough that is doing the rounds.

I've been making this drink for my family for years, so simple and tasty, yet so soothing for those with the lurgy.

You can chill the drink and have it cold, or drink it warm, whichever you prefer.  Don't pay for special cold/flu relief drinks, this mug of goodness costs pennies and contains only natural ingredients..



Honey, Lemon, and Ginger Drink

Makes 2 generous mugs

Juice of 1 lemon, or 4 Tblsp lemon juice
2 pinches of ground cinnamon (optional)
2 pinches of ground turmeric
1cm piece ginger, very thinly sliced or grated
2 Tblsp honey, or more to taste (substitute for vegan alternative, if necessary)
Boiling water, cooled for 5 minutes
A few fresh mint leaves (optional)

Divide the ingredients between two mugs, add enough hot water to fill each mug, then sip slowly to soothe. Alternatively leave the mixture to cool, chill in the fridge and drink chilled.
  

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