Finnish Pancakes

Public holidays in the middle of the week - aren't they just the best? Almost better than weekends if you ask me. One of the few times that I get to sleep late and mooch around the house until 11 am in my pj's. Oh you do that too? Lovely, isn't it? I think if companies started allowing their employees to come to work in their pj's they might get some surprisingly good results. Or alternatively great fodder for the annual company newsletter/bloopers roundup.

Of course days off are also the perfect opportunity to indulge in some breakfast treats. Unfortunately for me, while I am a big fan of the aforementioned breakfast treats, I am not such a big fan of actually preparing the breakfast treats. Which probably explains the corner store right behind our apartment block's huge profits on croissants and the like...

I poached this recipe from Omnomicon a while ago and have made it many times since. It's always been a hit, whether served to guests or inhaled in it's entirety by myself and TheHusband. Okay, fine, mostly by me, as TheHusband is quite happy to subsist on a 100% coffee diet until lunchtime. These pancakes are very low maintenance, so if you're like me, and not too keen on making a big production out of cooking in the mornings, this will become your new go-to recipe.

I serve mine sprinkled liberally with cinnamon and drenched in syrup, but you could also serve it with just a dusting of icing (confectioner's sugar) and it would be equally delicious.

(This post has been updated from the archives and comes with brand spanking new photos. One look at the original photo will make it clear why an update was necessary.)

Finnish Pancakes
Source: Omnomicon
Serves 6

3 tbsp butter, melted
4 eggs
2 c milk
1/2 c flour
2 tbsp sugar
1/2 tsp salt

1. Preheat oven to 180C.

2. Put butter into an ovenproof dish and place in the oven for a few minutes to melt.

3. Meanwhile, beat eggs until foamy. Add milk, flour (mixed with some of the milk to form a paste), sugar and salt and mix well to form a smooth batter.

4. Carefully pour into dish on top of the melted butter (the butter will mingle a bit with the batter) and bake for 20 - 23 minutes or until puffy and golden on top.

Note - The pancakes puffs up spectacularly while in the oven, but quickly deflates after you take it out - this is normal and to be expected. It will have no impact on the taste of the finished product.

Nutritional info (per serving): Calories 191.4 Total Fat 10.8 g Saturated Fat 5.7 g Polyunsaturated Fat 0.7 g Monounsaturated Fat 3.2 g Cholesterol 163.4 mg Sodium 118.2 mg Potassium 57.8 mg Total Carbohydrate 16.1 g Dietary Fiber 0.5 g Sugars 4.1 g Protein 7.5 g

Springbokkies

With national pride bursting from South Africa's seams, it seemed only fitting to indulge in one of our best-kept secrets - marula cream liqueur*. And really, you'd have to be made of stone not to feel patriotic once you've downed a Springbokkie. But wait, what exactly is a marula? And what the heck is  a Springbokkie?

Let's start from the beginning. Marula is the yellow berry from a tree that grows only on African soil - if you want to get proudly South African it really doesn't get much better than this. Urban legend has it that elephants used to get drunk on the fruit that had fallen from the trees and fermented on the ground. Whether this is true, I don't know, what I do know though is that adding the marula fruit to a creamy liqueur base results in pure magic. It is heavenly served simply over crushed ice, but of course us South Africans just love to mix things up and this is how this shooter was born.

The name Springbokkie (which literally means small Springbok), is a reference to the colours of this shooter which resembles that of the Springbok's (the South African national team) jersey colours - green and gold. Mention the word Springbok and many South Africans (especially expats) will get teary-eyed. Little wonder then that when we feel a burst of national pride or are simply feeling nostalgic we often reach for the ingredients to make this proudly South African shooter. And, like the Pringles ad, once you pop, you often find that you can't stop.

===========<() Paaaaaaaaaaarppppppp! Enjoy the SA-Uruguay game tomorrow.

* Overseas readers - visit the Amarula website for details of a supplier near you. Jeanne from Cook Sister has also done a great post on marula cream liqueur - hop on over for more background info.

Springbokkies

1 part creme de menthe

1 part marula cream liqueur

1. Pour creme de menthe into a shotglass, filling it up halfway.

2. Now carefully and slowly pour the marula cream liqueur against the side of the shotglass, filling the glass up. You can also use a spoon to aid you in this process, as its quite tricky to do it right. Hold the spoon against the side of the shotglass and pour the marula cream liqueur directly onto the spoon and into the shot glass. Again, go slowly.

The result should be a clear layer of green peppermint liqueur at the bottom topped by a creamy layer of marula cream liqueur. The trick is to ensure that the layers do not mix in the glass, this is achieved by the slow pouring of the cream liqueur.

Pascualina

The games have begun and soccer fever has taken South Africa by storm! I never thought I'd say this (after all I am probably the most un-sporty person on the planet), but I've been caught up in the excitement too and found myself shedding a tear during the opening ceremony and screaming like a banshee during the opening game (SA vs Mexico). For the past few nights I've gone to sleep with the drone of a distant vuvuzela and the same sound has greeted me when I wake up in the mornings. To say that the atmosphere in South Africa is electric would be a severe understatement. We last had this kind of vibey atmosphere during the Rugby World Cup in '95 - how privileged am I to experience both in my lifetime!

But first let me get on my soapbox regarding the much-maligned vuvuzela. Yes, the noise can be irritating at times, but it represents so much more than that. Like it or not, the vuvuzela is a huge part of our national identity. Something that we desperately need to nurture, a unifying symbol if you will. For the overseas visitors - I am truly sorry if your eardrums are affected by the noise, but this is Africa baby! You've got to accept a foreign country warts and all and unfortunately this wart is here to stay.

Now that I've got that out of the way, I decided to delve into the food of Uruguay in honour of South Africa's next game against them on Wednesday. Okay, perhaps the good looking Uruguayan team had a leeetle something to do with it too... Boy, there's some talent in that team!

But I digress. This spinach tart is one of Uruguay's most popular dishes and is a tried-and-tested way for Uruguayan moms to get their kids to eat spinach (apparently that's a universal problem). The tart is also actually a pie as the filling is usually encased in pastry, but the sunny eggs looked so pretty on top I couldn't bear to cover it up. You can make the dough from scratch, but I believe that puff pastry is regarded as an acceptable substitute. One bite into this tart and it's clear why it's such a classic - buttery puff pastry and creamy spinach topped by golden eggs - what's not to love?

Pascualina
Adapted from Food of South America 
Serves 6 - 8 (as side-dish)

1 tbsp olive oil 
1 tsp minced garlic
1 large onion, finely chopped
2 bunches of spinach, washed, stalks removed and roughly chopped
salt & pepper to taste
5 eggs
1/4 cup breadcrumbs
1/2 cup grated cheddar cheese
400g (approx 1 lb) ready-rolled puff pastry


1. Pre-heat oven to 180C (350F). Heat olive oil in a large frying pan over medium-high heat. Add garlic and onion and fry until soft, stirring occasionally.
2. Add spinach to the pan along with a little water, then cover and allow to steam until soft - this will take about 5 minutes.
3. Remove spinach from heat, drain and season to taste with salt and pepper. Beat one egg and add to the spinach mixture along with breadcrumbs and cheese. Mix to combine.
4. Line the bottom of a greased ovenproof casserole dish with the puff pastry dough. Spread spinach mixture evenly on top, making 4 indentations in the filling. Using the four remaining eggs, break one egg into each indentation. Sprinkle with salt and a little bit of pepper, then place in oven and bake for

Nutritional info (per serving): Calories 439.4 , Total fat 29.4 g, Saturated fat 6.1 g, Polyunsaturated fat 12.9 g, Monounsaturated fat 8.3 g, Cholesterol 160.3 mg, Sodium 309.2 mg, Potassium 661.9 mg, Total carbohydrate 30.7 g, Dietary fiber 3.3 g, Sugars 0.8 g, Protein 13.5 g

Good source of: Vitamin A 188.4 %, Folate 60.1 %, Manganese 59.2 %, Vitamin C 48.0 %, Selenium 37.9 %

Thai Iced Coffee Cupcakes

Let's cut to the chase here. These cupcakes are all about the icing. Well, maybe all is a bit of a harsh statement, but the icing is really the star of the show here. Don't get me wrong, the cake itself is good, but the icing? Out of this world. And this comes from a self-confessed icing shunner.

But let's back up for a bit. Earlier this week I got an idea into my head for condensed milk cupcakes. Don't know how or why it popped into my head (no actually I do, it was while I was busy sneaking some condensed milk straight from the tin - shhhh don't tell), but once it was there, it refused to budge. I daydreamed about it, googled "condensed milk cupcakes" and even tweeted about it. One of my fellow South African bloggers, Jessica (from Tiny Oven Adventures) quickly jumped on the condensed milk bandwagon with her Sticky Condensed Milk & Vanilla Seed Icing Cupcakes. Yeah, I'm a trendsetter that way.

But while I was trendsetting, I still had not come up with any cupcakes of my own. Bad bad blogger. That's when I remembered the Thai Iced Coffee I made (and fell in love with) a few months ago in the heat of summer. Condensed milk was a prime ingredient and it didn't take long for me to put two and two together and end up with these magnificent Thai Iced Coffee Cupcakes. Which did a pretty good job of spoiling me for any other cupcake.

Especially icing-wise. I think it's safe to say that I probably won't be veering too far from this icing recipe in future. It is rich, but not too rich (you can thank the coffee for that), sweet, but not too sweet (that's the handiwork of my cream-cheesy friend), and texture-wise (the source of my usual icing-issues) it is a pleasure odyssey.* 

I'm not ashamed  to admit that I ate an inordinate amount of the icing scooped straight from the bowl. Whether you make the cupcakes, well, that is your choice. But this icing? You are practically obliged to make it. Make it, devour half and send me the other half. Why? Um... because your thighs will thank me later. Yeah, that's the reason...

*Corny phrases are not a usual result of these cupcakes, however results may vary. 

======<() And on a sidenote: The Soccer World Cup starts today - wooooot!   If you're not watching, you're missing out.

Thai Iced Coffee Cupcakes

Adapted from Eat My Cupcake

Makes 12

For the cupcakes:

125g (1/2 cup) butter, softened

1 cup brown sugar

1 large egg

1 1/3 cups cake flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup stong freshly brewed coffee mixed with 2 tbsp condensed milk

For the icing:

240g (8 oz) full-fat cream cheese

100g butter, softened

1 cup icing (confectioner's) sugar

2 tbsp strongly brewed coffee

2 tbsp condensed milk

1. Preheat oven to 180C (350F). Line a standard 12-cup muffin tin with cupcake liners.

2. Cream butter and sugar together until light and fluffy. Add egg and beat well.

3. Sift the dry ingredients together and add bit by bit to the butter/sugar mixture, alternating with the coffee mixture, beating to combine.

4. Divide the batter evenly among the cupcake liners and bake for 16 - 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

5. Remove cupcakes from the pan and allow to cool on a wire rack.

6. When the cupcakes have cooled, mix all the icing ingredients in a bowl and beat well until smooth. Fill a icing bag and pipe onto the cupcakes.

Tamatiebredie (Tomato Stew)

Sometimes you need to be daring. That's when you throw on your best wild woman impression, perhaps enveloping yourself in a little leopart print something and throw caution to the wind.

Other times you're firmly entrenched in couch potato zone. Ratty hair, ratty slippers, ratty breath. (Don't judge.) The keyword is quick. Followed closely by "easy". I really don't need to explain, we've all been there.

But there are some times when you know that the thing you're about to create is not going to be particularly quick, easy or daring. It might be something that you've been meaning to try for some time now, but never had the chance to. Or perhaps something that comes with a generous helping of nostalgia. Something even, that has the ability to make your chest swell with pride.

This South African tamatiebredie had me on all three counts. I've never made it myself, it brought with it a lot of fond memories and doesn't it seem fitting to sing my country's praises (or blow a vuvuzela in its honour) when we are mere days away from the Soccer World Cup?

This is another example of the very best that "boerekos" (say it with me: boo-rreh-course) has to offer. Like the waterblommetjiebredie I shared with you recently, this dish is steeped in tradition and history and is originally of Dutch origin. However, the South African character is clear from the start with the abundant use of spices such as coriander, fennel and cardamom - a sure sign that the Cape Malay influence is hard at work here.

The end result is a fantastically simple, warming stew of meltingly tender lamb smothered in a rich, flavourful tomato sauce. Don't be put off by the lengthy cooking time either - this stew simmers happily on it's own, leaving you with your hands free to attend to other pressing matters. Such as supporting your soccer team when they are up against their arch rivals. Now that's ayoba!

Tamatiebredie (Tomato Stew)
Adapted from Sarie

Serves 6 - 8

1/2 tsp ground ginger
3 cardamom pods, seeds removed & pods discarded
1 tsp coriander seeds
6 black peppercorns
1 1/2 tsp fennel seeds
1 1/2 tsp dried thyme
2 tsp minced garlic
1 tsp dried red chili flakes
2 tbsp olive oil 
4 leeks, roughly chopped
1kg (roughly 2 lbs) lamb neck pieces, bone in (or regular stewing lamb)
2 - 3 tbsp all-purpose flour 
8 roma tomatoes, quartered
150g cherry tomatoes
1 tin (410g) chopped tomatoes
salt & pepper to taste
3/4 cup semi-sweet white wine 
1 tbsp peach chutney
1 tbsp brown sugar 

1. In a pestle and mortar, grind together the spice ingredients - ginger, cardamom, coriander, peppercorns, fennel, thyme, garlic and dried chili flakes. Set aside.
2. Heat oil over medium-high heat in a large saucepan, add leeks and saute for a few minutes or until softened. Add crushed spices and saute for 30 seconds to release the flavours. Move leeks to one side of the pan, then add lamb in batches. searing quickly on all sides. 
3. Add all the lamb back to the pan, sprinkle with flour to coat lightly, then add the various tomatoes - rosa, cherry and tinned. Season to taste with salt and pepper, add wine, chutney and brown sugar and gently stir through to combine. Allow to come to a boil, then reduce heat, cover and allow to simmer for 1 1/2 - 2 hours or until meat is soft and cooked through.

Serve warm atop nutty brown rice for a traditional feel or creamy polenta for a modern spin on things.

Nutritional info (per serving): Calories 515.9, Total fat 32.3 g, Saturated fat 13.9 g, Polyunsaturated fat 2.7 g, Monounsaturated fat 13.2 g, Cholesterol 128.2 mg, Sodium 159.4 mg, Potassium 575.3 mg, Total carbohydrate 19.3 g, Dietary fiber 2.0 g, Sugars 6.2 g, Protein 33.2 g

Good source of: Niacin 51.5 %, Vitamin B12 49.7 %, Selenium 49.7 %, Zinc 32.4 %, Manganese 31.9 %, Phosphorus 28.4 %

Roast Potato, Emmenthal & Rosemary Pizza

Let's talk potatoes. Thin slivers of soft carby goodness on the inside and golden-brown almost-crispiness on the outside. With the occasional crunch of some fleur de sel. You in? Now let's add some gently caramelised onions, a smattering of rosemary and pile it on top of a pillowy, crusty pizza base. You still in?

Because if you're not, that's totally cool with me. You know, in a totally grown-up not at all great!-more-for-me way. I've been toying with the potato pizza idea for quite some time now, but it has been rejected over and over in favour of more bold, out-there toppings. Ah... the folly of youth. I couldn't see what was right in front of me. 

Down-to-earth ingredients, lovingly prepared in the best way possible, glazed with olive oil and pared with cheese. Carb overload in the best possible way. And perfect for Meat Free Mondays.

Roast Potato, Emmenthal & Rosemary Pizza
Makes 8 slices

2 tbsp olive oil
1 large onion, thinly sliced
1 tbsp balsamic vinegar
2 small potatoes, scrubbed & thinly sliced
coarse salt and freshly ground black pepper to taste 
1/2 pizza base recipe 
3 tbsp tomato paste
100g mozzarella cheese, grated
emmenthal, sliced
1 sprig rosemary 

1. Heat half the oil in a frying pan and saute the onion over low heat with balsamic vinegar until caramelised. This will take around 20 - 25 minutes.
2. Meanwhile place the potato slices onto a baking tray, drizzle with the remainder of the olive oil, salt and pepper and bake at 180C for 20 minutes or until cooked through and slightly crisp on top. Leave oven on and increase heat to 220C.
3. Roll dough out, place on a pizza stone (or oiled piece of heavy duty foil) spread with tomato paste and scatter with mozzarella cheese. Top with caramelised onions, potatoes, emmenthal and rosemary.
4. Sprinkle with coarse salt and bake in oven at 220C for 12 minutes.

Nutritional info (per slice): Calories 230.3 , Total fat 8.8 g, Saturated fat 3.0 g, Polyunsaturated fat 0.6 g, Monounsaturated fat 3.1 g, Cholesterol 6.9 mg, Sodium 202.7 mg, Potassium 242.1 mg, Total carbohydrate 28.9 g, Dietary fiber 1.7 g, Sugars 1.9 g, Protein 8.9 g

Good source of: Selenium 17.5 %, Thiamin 16.9 %, Manganese 15.0 %, Niacin 12.9 %, Folate 11.8 %, Vitamin C 10.5 %