pancakes with whipped maple butter

Tomorrow's the day, and yet again I am quite unorganised. We have been feasting on mid week pancakes in the flat quite a lot recently so maybe we could just call the whole thing done? I will try and summon the courage to make some tomorrow, however I cannot guarantee anything… It's been a bit manic my end as I am fast approaching the deadline for the book manuscript. I am spending all hours of the day cooking, testing, scribbling notes, washing the dishes and then come the night sitting on my laptop writing it all down. I really love it, but boy is it time consuming! My inbox is in a very sorry state also and lots of things have fallen off the endless to do list but we are getting there - one final push! And so I leave you with my very trusty "drop scone" recipe, one I have been using for all 20 of my years. The whipped maple butter is a lovely alternative to the hundreds of cheap sugary toppings normally on offer in the shops. It will also keep for ages in the fridge and is delicious on toast and scones. Happy flipping!PS if you are looking for a more savoury version to enjoy tomorrow, I have a Courgette and Poppyseed Pancake recipe up on The Scotsman just now. And for those who like music in the kitchen as much as I do, here is the playlist I have had on repeat for the last month.

PANCAKES WITH WHIPPED MAPLE BUTTER

For the pancakes:

225g self-raising flour

40g caster sugar

1 tbsp golden syrup

150ml milk

1 large egg

butter for cooking

For the butter:

150g softened unsalted butter

50g maple syrup

1 tsp cinnamon

For the whipped butter place the ingredients in a free standing mixer fitted with the whisk attachment. Beat for five minutes of so until light pale and fluffy. You can use a hand his but it will take longer. Set aside. For the pancakes weigh all the ingredients into a bowl and whisk together until the batter is smooth. Heat a little butter in a non stick frying pan and use a piece of kitchen roll to make sure the whole pan is covered. Spoon in dollops of the batter, making it as round as possible. The pan should be on a medium heat. Allow to cook for a few minutes or until bubbles start to form on the surface of the pancake. Flip and cook for a further few minutes. Serve warm slathered with the maple butter and more maple syrup if you fancy it. 

apples and quince

Not quite apples and pears (stairs for those not familiar with cockney slang) but apples and quince (make ya wince?? That one might not catch on) are a lovely winter combo. Slow cooked for extra sweetness, quince is something I can't help but get excited about every year. I have made two batches of membrillo already. I might even go for some jam next. But this recipe however is a lovely and versatile way of enjoying the lovely yellow fruits. Served with ice cream, on toast or even with muesli, it's an easy one to knock together ready for cold dark mornings. I like mine with porridge however and as a Scot I have some notes on our oat dish or choice. As a weenie we called it "poshie"and ate it every morning before school. Here how to do it.

Perfect porridge:

1. Big fat oats. Giant chunky rolled oats. No quick cook fluffy things. Nothing instant. The bigger the better.

2. Water. Always water. 1 mug oats to 2 mugs of water (will serve 2-3 hungry people). Water will make a less creamy porridge of course but once you get into the realms or milk or even double cream (I am disgusted too) you are talking pudding. Or really really luxurious breakfast. Traditionally it has always been made with water so maybe it's the old fashioned me talking but I reckon its a better flavour and far more usable. Plus it cooks in half the length of time than if you were to use dairy. If you insist I will settle of 1 cup of milk and 1 cup of water. Nothing more.

3. Toast those oats! Place your oats in a dry pan before adding the liquid then allow to toast on a medium heat. Stir occasionally. You don't want too much colour but a little golden tint never hurt anyone. Once they are fragrant you can add the water.

4. Salt. Coarse sea salt preferably. Even if you are about to top your porridge with banana, maple syrup, berries, chocolate, apples, honey, agave or anything else sweet. Porridge is lifted dramatically with a pinch of salt.

5. Now you can go wild. I serve mine with a little cold milk (we used to make milk moats for our porridge castle which was always fun. Maybe a little yoghurt. And some fruit. And seeds. And nuts. And compote (see my recipe below). Blank canvas is definitely the term when it comes to porridge.

APPLE and QUINCE COMPOTE

350g quince, roughly cubed (approx 1 large quince or 2 small ones. There is no need to peel the fruit)

350g apple, roughly cubed (eating apples are best, and the pinker the better. Again no need to peel)

juice of half a lemon

2 tbsp soft brown sugar

2 tbsp apple juice

Place the quince in a pan and cover with water. Bring to the boil and cook for 10-15 minutes or until soft. Add the apples and cook for a further five minutes. Once all the fruit is cooked through drain off the water. Transfer into a food processor or using a stick blender, blitz the fruit until smooth. Sieve to remove any excess tough quince skin. Return the smooth puree back to the pan with the lemon juice, sugar and apple juice. Cook on a low heat for as long as you have, 30 mins to 1 hour. You may need to add more apple juice if it reduces to much. The longer you cook it the sweeter and pinker it will become. Store in a sterilised jar in the fridge for up to 1 week. 

avocado toast: a guide

I am well aware of the fact that avocado toast requires no recipe. A shopping list maybe but an actual recipe might be stretching the definition. It is one of the most popular food trends at the moment, is on every brunch menu and graces many an instagram profile - mine being a prime example. A very quick breakie, lunch or snack it is a doddle to knock up and is so interchangeable it is no wonder people aren't bored of the amazing avocado just yet. As time is not my strong suit currently I thought I would address the phenomenon with a list of my avocado musts. Now fire up the toaster.

AVOCADO TOAST: The Perfect Partners

1. Lime. The juice to be exact. It prevents your fruit from browning and add a much needed citrus kick to something that on its own is quite creamy.

2. Chilli. Despite the lovely Danny Baker's feeling towards this fiery ingredient expressed here, chilli is really very good with avocado. The Mexicans know what their on about.

3. Roasted Tomatoes. Half cherry or plum tomatoes brush with a little olive oil, crack of black pepper and a sprinkle of salt and roast for 10-20 minutes depending on size at 200C. The result will be a lovely sweet but slightly acidic partner.

4. Egg. Fried, poached, soft boiled. Endless possibilities to whack on top - all as good as each other.

5. Spring Onions. Finely sliced and added with a small drizzle of olive oil and black pepper.

6. Tahini, sesame seeds and sumac. Preferably all three together for a Middle Eastern vibe. Always toast your sesame seeds first though as it changes the flavour completely.

7. Micro herbs. These have a posh chef reputation but they are very easy to grow at home on the windowsill and add not only flavour but also help with presentation. My favourites are amaranth, mizzen, radish, beetroot and cress.

8. Sprouts and Seeds. Very similar to above but they add a nice but of crunch. Pumpkin seeds are a winner.

9. Yoghurt or Labneh (recipe here). Preferably spiked with something such as harissa or a spicy salsa.

10. Tobasco. My favourite addition and arguably the best companion.

A note on bread - Yes sourdough is having its moment. Yes it fantastically chewy, tangy, holey and all the other things ending in y but I don't necessarily think it ends there. A very good dark rye bread is a nice healthy alternative and has a wonderful wholesome flavour. Other great options are a lovely seeded loaf, traditional soda bread or even nicely made white bloomer. English muffins and canapé blinis can also bring something new to the table. It is a free for all if I am entirely honest. However I do maintain one rule. If your bread is going to carry avocado it better be toasted, grilled or fried. As long as it sees some form of heat prior to construction I reckon you will always be on to something a wee bit special.

yellow plums with a maple risotto

How gorgeous are these plums? Golden yellow and unbelievably juicy. The perfect ingredient to try out a sweet risotto with. I have been reading up on it recently and discovered it is the ultimate rice pudding. Made with a mixture of milk and coconut milk the arborio rice absorbs the creaminess far better than basmati and you are left with a silky pudding. Best served at room temperature you can also store it in the fridge until required. This is ideal for any time of day, you can lessen the sugar content for a breakfast treat, and serve with plenty for fruit and yoghurt if preferred.  A very quick pud and something a little bit different.

MAPLE RISOTTO WITH ROASTED YELLOW PEACHES

150ml whole milk

150ml coconut milk

20g sugar

10g butter

30g arborio rice

10g maple syrup, plus extra to serve

1 peach quartered or halved

10g light brown sugar

flaked almonds and yoghurt to serve

Combine the two milks until will mixed. In a medium saucepan heat the sugar butter and rice and sauté until the rice begins to colour. Add the milk in gradual stages stirring regularly, and only adding more milk once the previous lot has been absorbed. Continue this until the rice is just cooked and no more. You want a little bit of a bite. Stir in the maple syrup. Allow to cool. Whilst this is happening cut up the peach and sprinkle with the brown sugar. Roast in the oven for around 10 minutes at 200C, or until coloured slightly. To serve spoon into bowl and top with yoghurt. Drizzle generously with more maple syrup and top with the roast plums and almonds.