Blueberry Orange Pancakes

Blueberry Pancakes 1
Blueberry Pancakes

I usually make pancakes for breakfast on special days or on mornings where I want an excuse to have something sweet for breakfast. I've been striving for the perfect pancake recipe for a long time now. I've tried a lot of different recipes in the hope to find the perfect one. I think this is it!

I like my pancakes to be light an fluffy. Almost every time I tried a recipe the pancakes would be flat and dense, which isn't the end of the world, but it wasn't the fluffy texture that I wanted. After much experimenting, I've achieved my goal. The fluffy-ness comes from the egg whites! I seperate my eggs and whip the egg whites then I add it to the batter at the very end. The addition of the egg whites at the end gives the batter a lighter texture which translates into a fluffy pancake! Presto!

This recipe is actually very basic and can be altered to suit the flavours you like. I decided to flavour my pancake batter with blueberries and some orange zest. Blueberries are cheaper now as we are at the end of the season so now's your chance to make good use of them. You can always use frozen berries if they aren't in season. You can pretty much use any berry you want, and if you're not a fan of fruit, you can always go down the chocolate chip route. Or keep things simple and just add a bit of cinnamon. Once you have the basic batter made, you can put in whatever you want. Your options are endless!

Blueberry Orange Pancakes
Makes 10 pancakes
2 eggs, seperated
1 & 1/2 cups standard flour
2 tsp baking powder
2 tablespoons sugar, optional
pinch of salt
1 cup milk of choice
3 tablespoons butter, melted (use margarine for dairy-free option)
1 tsp vanilla
1 tsp orange blossom water
zest of 1 orange
1 cup blueberries

In a small bowl, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar, and salt.

Beat egg yolks in a medium mixing bowl; add milk, melted butter, vanilla, orange zest and orange blossom water. Beat to combine. Once combined, pour into the dry ingredients. Mix until there are no more flour pockets left. Lastly fold in beaten egg whites and blueberries.

Cook the pancakes on a hot greased griddle on one side until the edge looks dry and bubbly and the bottom is browned. Flip the pancake and cook the other side until nicely browned. Serve immediately with maple syrup and more blueberries. Whipped cream is good too!

Enjoy!

xx
Ugeshni Khan

Shakshuka

Shakshuka
Shakshuka Close

People often think KSK is a place for just desserts. Whilst I do enjoy a good dessert, I don't just sit around eating sweet stuff all day. I enjoy savoury too! This year I plan to add more savoury recipes to the site, so stick around for more of them. To kick the savoury year off, I'm starting with the most important meal of the day - breakfast! Shakshuka comes from North Africa and is basically eggs poached in a spicy tomato sauce. It's traditionally eaten for breakfast but it's also pretty good for a quick lunch or dinner!

Where I come from (South Africa), we have a similar dish which people have for breakfast. We call it egg chutney. The only difference to shakshuka is that egg chutney is scrambled eggs in a spicy tomato sauce. Either way, I love it! Spicy tomato gravy, or chutney as they call it back home, is by far my most favourite type of sauce. It's so versatile that you will find people adding all kinds of things to it like sausage, dried fish, meatballs (which we call kebabs), boiled eggs etc. Shakshuka is really no different in this respect, you can add pretty much anything to it. As this is predominantly a breakfast meal, sausage would be great or even mushrooms or chickpeas if you're going down the vegetarian route.

Shakshuka
Serves 4-6
Olive oil
1 onion, sliced
1 red capsicum, finely diced
1 small hot chilli, finely diced (sub chilli powder or leave out if you don't like spicy)
2 cloves garlic, minced
1/2 tsp paprika
1 tsp cumin
1 tsp coriander
2x 400g tin crushed tomatoes
6 eggs
S&P

Heat olive oil in a large, deep oven safe pan. Add onion, capsicum and chili and cook until the onion has softened and become a little charred. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add spices and cook, stirring, until fragrant, about 30 seconds. You should have a thick paste sort of consistency at this point. Add tomatoes and stir to combine. Reduce heat to a simmer and cook for 10 minutes. Add salt and pepper and taste to adjust seasoning. If your tomatoes are sour, you can add a tsp of sweetener to it.

Once you are happy with your sauce it now time to add the eggs. Crack an egg into a small bowl. Make a well in the sauce and drop in your egg. Repeat for the other 5 eggs. Allow to simmer in the sauce for 1 minute then transfer to the oven to finish cooking the eggs to your liking. If you like your eggs runny, then it will take seconds for the tops to set.

Serve immediately with crusty bread!

Enjoy!
xx
Ugeshni

Pumpkin Waffles

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I'm quite a fan of using vegetables and fruit in baking. It's like my sneaky way of making you get your 5+ a day (insert evil laugh here). Pumpkin isn't often used here in NZ for cakes and desserts. It's more of an American thing. Of course I love trying new things from around the world, and while we can't really get pumpkin flavoured treats in NZ, we can still make our own!

We're lucky to have quite good pumpkins for a reasonable price here in NZ when they are in season. They are pretty large in size which often leaves me with some extra pumpkin. What better way to use it that in these recipes! I make my own pumpkin puree by roasting the pumpkin in the oven until they are soft enough to mash. Any pumpkin will do but I prefer butternut squash because of it's natural sweetness. If you don't have the time for that, there are some specialty stores, like this one, that do sell canned pumpkin puree. Be sure to look for the pure pumpkin and not the pumpkin pie filling.

These waffles are fluffy on the inside and crisp on the outside, like a good waffle should be. They are lightly spiced and carry a very light pumpkin flavour. I use whole wheat flour in this recipe to make them a bit healthier. I'm not keen on adding sugar to my waffles simply because they are going to be drenched in maple syrup after anyway. Feel free to add sugar if you want, but that of course will increase the calories!
These waffles make a great breakfast for a special occasion or even dessert. If you have some waffles left over, you can keep them in the fridge and reheat them in the oven. Don't reheat them in the microwave though, as that will make them soft.

Pumpkin Waffles
Serves 8
1 & 1/2 cups whole wheat flour (I use atta)
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp pumpkin spice blend or (1 1/2 teaspoon ground cinnamon+1/2 teaspoon ground nutmeg+1/4 teaspoon ground cloves)
1 cup pumpkin puree
1 cup milk of choice (I used Almond Milk)
1/2 cup vegetable oil or melted coconut oil
2 teaspoons vanilla
2 eggs, separated
1/4 tsp cream of tartar

Preheat your waffle iron/maker.
In a large bowl whisk together your whole wheat flour, cornstarch, baking powder, salt and spices.
Next, add your pumpkin puree, milk, oil, vanilla and your egg yolks. Mix with a spatula until combined.
In a separate bowl add your egg whites and cream of tartar. Using a whisk or a handheld mixer, beat the egg whites until they form a stiff meringue. Once it's done, add half your meringue to your pumpkin mixture. Fold it in using your spatula. Lastly fold in the remaining meringue.
Add 1/2 a cup of batter to your waffle maker to make one waffle. Keep going until all your batter is used up. Serve hot with banana and maple syrup!

Enjoy!

xx
Ugeshni

Tropical Green Smoothie

Pineapple, coconut and lime are the perfect tropical combo! I'm really loving the lime flavour at the moment. I keep thinking of other ways to use it. More on that later though.

This smoothie happened by complete accident! I had coconut cream, and a tin of pineapple in the cupboard. Hubby wanted a smoothie so I had to think out the box and make do with what I had. Funnily enough it turned out so great it's now a recipe in my smoothie collection.

This smoothie doesn't need any honey or maple, as the juice from the tinned pineapple is enough. The tang from the lime makes it not too sweet either. And of course the creaminess from the coconut is to die for! Give it a go, you'll love it!

Tropical Green Smoothie
Makes 2 servings
227g tin pineapple chunks in juice (I use Dole)
3 Tbs coconut cream (I love the Ayam brand)
1 big handful spinach
1 ripe banana
1/2 lime, juiced
1 Tbs oats
ice, optional

Simple place all ingredients in the blender and blend until smooth.  Serve in a tall glass and top with some toasted coconut flake if you want to be fancy!

Enjoy!

xx

Ugeshni