Lemon, Butter and Sugar Crêpes

Recipe by Chef Cat Cora.

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For Crêpes (makes 10 – 12)

INGREDIENTS:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup milk
3 tbsp unsalted butter, melted for brushing crêpe pan or skillet

DIRECTIONS:
Preheat the oven to 250 F.

In a large bowl, whisk together flour, egg and milk until smooth. Place a 6-inch nonstick crêpe pan, a heavy skillet, or a griddle over medium-high heat. (A nonstick pan is easiest.) Brush the pan lightly with the butter and wipe out any excess with a paper towel.

Pour in just enough batter (less than ¼ cup) to cover the bottom of the pan. Holding the pan by the handle, tilt it so the bat ter runs across the bottom and covers the entire base of the pan. After about 1 minute, the crêpe w ill turn golden brown and the edges will crisp and pull away from the pan. Then, turn the crêpe over and cook for 30 seconds, until the second side is lightly browned. Remove the crêpe from the pan and place on an ovenproof plate to cool. As the crêpes cool, you can form a stack and keep them warm in the oven. Repeat with the remaining melted butter and batter.

Serve immediately, or store in the freezer by placing sheets of wax paper or plastic wrap between crêpes, then wrap the entire batch in plastic wrap.

Finishing Touches

INGREDIENTS:
10-12 crêpes
2 tbsp unsalted butter
5-6 fresh lemons, cut in half
1/4 cup sugar
1/4 cup confectioners’ sugar (optional)
20 strawberries, sliced (optional)

DIRECTIONS:
Reheat the crêpes one at a time in a large nonstick skillet. When the crêpe is hot, put ½ teaspoon of butter on a knife and gently rub over the surface.

Squeeze juice from half a lemon over the crêpe, sprinkle 1 teaspoon of sugar sparingly over the juice, then fold the crêpe in half, and in half again to form a quarter circle.

If you like, dust a little confectioners’ sugar on the top and garnish with a few fresh strawberry slices.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Roast Fish Wrapped in Pancetta and Pesto Mashed Potato

A Day with Jamie Oliver - dinner

Recipe by Jamie Oliver.
INGREDIENTS:

Rosted Fish

zest of 1 lemon

4 x 200g white fish fillets, preferably

organic, skin off

freshly ground black pepper

16 rashers thinly sliced pancetta or

streaky bacon

olive oil

1 jar green pesto, to serve

Mashed Potatoes

1kg floury potatoes, such as King

Edward

sea salt and freshly ground black

pepper

1 tbsp extra virgin olive oil

2 tbsp green pesto

150ml milk

 

INSTRUCTIONS:

Preheat oven to 400ºF.

Peel your potatoes and cut any large ones in half so they’re all a fairly even size. Add to a pan of boiling salted water and cook over a high heat for 10 to 15 minutes, or until tender and cooked through.

Drain the potatoes in a colander and leave to steam dry. Return the pan to a low heat and add the milk. Warm through for a few minutes, then tip the potatoes back into the pan with the extra virgin olive oil, green pesto and a pinch of salt and pepper. Mash everything together until smooth and combined.

Scatter the lemon zest over the fish fillets with a good pinch of black pepper and gently rub this into both sides of the fish. Lay 4 rashers of pancetta or bacon, slightly overlapping, in front of you then lay a fish fillet across them. Wrap the rashers around the fillet, then repeat with the remaining slices of pancetta and pieces of fish.

Lightly heat a large ovenproof frying pan and add a splash of olive oil. Lay your wrapped fish in the pan and fry for a minute — turning halfway — to crisp up the bacon. Place half of the lemon fruit at the side of the pan to add flavour, then pop in the oven for 10 to 12 minutes, depending on the thickness of the fish, or until the bacon is crisp and golden.

Remove the fish from the oven. Individually plate and dollop the fillets with pesto then serve with mashed potatoes, a light green salad and a lovely glass of white wine.

Serves 4

Lemon Ginger

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Mint Julep’s are yummy and we just love Gail Simmon’s–host of Top Chef–twist on the classic Southern drink. Check out her recipe for Lemon Ginger Tulep.

LEMON GINGER ‘TULEP’
Makes one serving

3 tbsp ginger simple syrup (recipe below)
6 to 8 fresh mint leaves, plus a sprig for garnish
1 cup Lemon Pure Leaf Iced Tea
Cold club soda
Candied ginger, for garnish
Ice

In an old fashioned glass, muddle ginger simple syrup with mint leaves. Add ice and Lemon Pure Leaf Iced Tea; stir well. Top with a splash of club soda and garnish with a slice of candied ginger and a sprig of mint.

GINGER SIMPLE SYRUP
Makes 1 1/2 cups

1/2 cup fresh ginger, thinly sliced
1/2 cup sugar
1 1/2 cups water

In a saucepan, combine the ginger, sugar, and water and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and then set aside to cool. Strain the syrup and refrigerate in an airtight container for up to one week.

To make a cocktail: Add 1.5 ounces overproof Kentucky bourbon before adding the tea.

Developed by: Gail Simmons, judge on BRAVO’s ‘Top Chef’ and Food & Wine magazine contributor.

Lemon Anise Biscotti

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Biscottis are a great morning snack. Here’s a scrumptious recipe that we found on the blog Italian Food Forever.

Lemon Anise Biscotti

Yield: Makes 3 Dozen
Prep Time: 15 mins
Cook Time: 50 mins

Crisp twice baked cookies that are perfect for dipping.

Ingredients:
2 cups All-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
2 large eggs
1/2 tsp vanilla extract
1 tbsp grated lemon zest
1 tbsp anise seeds

Directions:
1. Preheat oven to 350 ºF.
2. Line a baking sheet with parchment paper or a silicon sheet.
3. In a small bowl, mix together the flour, baking powder, and salt.
4. In a separate owl whisk together the eggs and sugar until light and thick, then add the extract, zest, and anise seeds.
5. Fold the dry ingredients into the egg mixture and stir until mixed.
6. Dump the dough onto a lightly floured surface and knead by hand for a minute until smooth.
7. Shape the dough into a log about 3′ wide and place on the prepared baking sheet.
8. Bake for about 35 minutes or until the top is firm to the touch.
9. Remove the pan from the oven and reduce the heat to 325 ºF.
10. After 10 minutes, using a serrated knife, cut the log into slices about 3/8′ wide and lay the slices flat on the baking sheet side by side.
11. Bake the cookies for 12 to 15 minutes more, turning over halfway until very light brown. (The cookies will crisp up as they cool)
12. Cool and store in an airtight container.