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This article is from Waitrose Food Illustrated:Issue February 2008
The texture like sun that results from the simple combination of eggs, flour and liquid makes for some of the most moreish dishes going, from satisfying stacks of pancakes, to light, crunchy tempura.
This recipe is adapted from one of Jane Grigson’s; the addition of horseradish adds an aromatic sweetness to the puddings.
Juicy pieces of pear are hidden in these pillowy buttermilk pancakes, which make the perfect canvas for a drizzle of intensely sweet maple syrup.
The rules for making perfect tempura batter are at odds with the rules of other pancake batters; the water needs to be icy and it should be lazily mixed into the flour to create a lumpy batter. It’s a matter of keeping a tight leash on your instincts and learning a whole new set of rules.
These galettes are ubiquitous in Brittany where they are used to envelop rich, savoury fillings. Rustic, nutty and earthy in flavour, the batter needs to be left to rest for a minimum of 2 hours to allow the grains to swell, yielding a soft, delicately textured galette.
In Latin America these deep-fried treats are mostly found heavily coatedin sugar and stuffed with chocolateor condensed milk, whereas in Spain, churros are likely to be dunked into spiced hot chocolate. But you can also serve them as a pudding with a velvety coconut dulce de leche.
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