Blog – Page 22 – The Food Wife

(Vegan) Blueberry Pancakes

9th July 20229th July 2022
by thefoodwife

Makes approximately 12 (serves 2-4)

So what do you do when you want pancakes for breakfast but you donâ€™t eat (or just donâ€™t have any) eggs? Make a stack of these and everyone will be happy. These are easily made gluten and dairy-free (although if that is not an issue, regular flour and milk work great too!)

If youâ€™ve always got berries in the freezer this is a great brunch to have on standby.

Ingredients:

2 large ripe bananas, mashed to a purÃ©e

1 tbsp of caster sugar

120g self-raising flour (gluten-free if required)

1/2 tsp baking powder (gluten-free if required)

Pinch of salt

150ml milk (plant-based if required)

Vegetable oil

A couple of handfuls of blueberries (frozen or fresh)

Step 1: In a large bowl, mix together the mashed banana, sugar, flour, baking powder and salt along with a splash of vegetable oil. Once combined, create a well in the centre and begin gf whisking in the milk, until you have a smooth thick batter.

Step 2: Heat a non-stick pan over a medium high heat and add a little vegetable oil. Use a small ladle or use 2 tablespoons worth to make small American style thick pancakes. Once each one has been put in the pan, immediately put four or five blueberries into each one. Cook for a couple of minutes on each side until golden and fluffy. Be careful as you turn than as they are more delicate than egg based pancakes.

Serve as a stack, with syrup or more berries and yogurt, as desired.

No-Churn Lemon Curd Ice Cream

14th June 202216th June 2022
by thefoodwife

You will need a sealable tub large enough to hold approv 1.5-2L (or split into two smaller tubs).

Four ingredients (if you use shop-bought curd) and within a few hours you have delicious ice cream. Perfect served in a cone or as part of a dessert itâ€™s must for the summer.

Ingredients:

600ml double cream

397g condensed milk

40ml Limoncello/vodka

400g lemon curd (shop-bought or homemade)

Step 1: Whisk together the cream, condensed milk and alcohol.

Beat until you have reached semi-firm peaks.

Step 2: If the lemon curd is very stiff, put into a microwaveable bowl and heat for 20 seconds to loosen it slightly. Fold through the cream to create swirls and ripples of curd.

Step 3: Pour into your container(s) and seal tightly. Freeze over night.

Remove from the freezer five minutes before serving.

The Jennifer Aniston Salad, Tweaked

7th June 20227th June 2022
by thefoodwife

Serves 6-8

Iâ€™ve jumped on the band wagon. Albeit a tweaked version. Mine is gluten free, dairy free and vegan. Although I included the feta element as a side dish which Iâ€™ll also detail so dairy eaters can include it in their salad. Anyway, it is delicious and can totally see why it was a staple on the set.

Ingredients:

2 tins of chickpeas

1 large cucumber, diced

1 red onion, finely diced

100g nuts (Jennifer Aniston uses Pistachios, I used chopped cashews)

500g (cooked weight) quinoa

30g parsley, chopped

15g mint, chopped

2 lemons, juiced

Olive oil

Salt

Pepper

Optional whipped feta:

200g feta

2 heaped tbsp Greek yogurt

Step 1: N.b. this is optional, but I like to do it as it makes the chickpeas softer and nicer to eat. Pour the contents of both tins into a sauce pan (including their water) and bring to the boil for 20 minutes to make them soft to eat. Then drain and allow to cool. If skipping this step simply drain your tins of chickpeas.

Step 2: Combine the cooled chickpeas, the quinoa, cucumber, red onion and nuts in a large bowl. Only add the herbs just before serving as the mint will go black after itâ€™s been chopped.

Step 3: Mix together the lemon juice, a pinch each of salt and pepper and about double the quantity of olive oil to lemon juice. Just before serving mix the dressing and herbs through the salad and serve.

Optional extra – whipped feta.

In a food processor blitz together the feta and Greek yogurt to create a thick dip. Serve on the side for non-vegans.

Eton Mess Ice Cream Slice

25th May 202225th May 2022
by thefoodwife

Serves 6

I still get a bit excited at the thought of a Vienetta. The pang of nostalgia when I see them still for sale in the supermarket. Yet I canâ€™t remember the last time I actually bought one.

This, however, is a homemade, grown up version. Featuring meringue, strawberries and cream it has to be called an Eton mess!

Ideally make this the day before you intend to devour it.

Ingredients:

300ml double cream

20ml elderflower liqueur (or you could use rum/vodka)

8 (shop bought) meringue nests

100g white chocolate chips

350g frozen strawberries, blitzed into a sauce and passed through a fine sieve to remove the seeds

Chocolate covered strawberries to serve

Step 1: Whip the cream and alcohol together until you have semi-firm peaks.

Step 2: Crush the meringues and sprinkle into the cream and add the chocolate chips. Stir through.

Step 3: Finally add four or five tablespoons of the strawberry sauce and lightly fold the mix so there are streaks of pink.

Step 4: Pour into a lined loaf tin (cling film or I used a loaf tin liner), and then wrap securely with tin foil. Transfer to the freezer and freeze overnight until solid.

Step 5: When ready to serve, unwrap and cut slices, drizzle with the remaining strawberry sauce and, if you like, garnish with a couple of (chocolate dipped) strawberries.

Caramelised Biscuit No-Churn Ice Cream

24th May 202224th May 2022
by thefoodwife

You will need a sealable tub large enough to hold approv 1.5-2L (or split into two smaller tubs).

Very happy boys here this evening when they had this for pudding. So easy. So delicious. A great make for summer!

Ingredients:

600ml double cream

397g condensed milk

40ml vodka/rum

400g smooth biscuit spread (microwaved for approx 40 seconds until runny and then left a couple of minutes to cool)

Step 1: Whisk together the cream, condensed milk and alcohol. Beat until you have reached semi-firm peaks.

Step 2: Pour in the cooled but runny biscuit spread, and lightly fold through to create a ripple.

Step 3: Pour into your container(s) and seal tightly. Freeze over night.

Remove from the freezer five minutes before serving.