Missed last Wednesday’s “C”ute Casual Outfit ideas?  Click here for last week’s installment of OWW.

Let’s begin shall we….. my stomach is already growling.

As ever, all recipes and ‘pins’ available here on my ‘Absolutely Edible’ pinb board.  I’ve worked hard on that sucker!

702 pins and counting!

A greedy girl’s gotta do what makes her happy.

To the foooooood ——->

Feta, Cheddar & Spinach Muffins

Because I love spinach and I don’t care who knows it.

Chicken with Olives

I’ve made this.  It was rich.  It was delicious.  Pioneer Woman, I love you to the moon and back.

Beef Stew with Beer & Paprika

Another Pioneer Woman recipe.  Frikkin amazing, this stew is to die for!

Ms Ree Drummond, it’s leap year.  Will you marry me?

Apple Pie Dip and Cinnamon Sugar Chips

I want to swim in this.

Frozen Grapes as Ice

Even Jesus had sense to turn water in to wine.  He was a clever man and knew what was good for him! Amen to wine.

Baked egg in a ham cup with parmesan cheese and green onions

Because breakfast foods are where it’s at.

Gorgonzola Garlic Bread

That goes for bread too.  Atkins was a fool.

Irish Beef Stew with Guinness

Stews are the foodstuff of the Gods.

Spicy Pasta Salad with smoked gouda, tomatoes and basil

My name is Kate and I am addicted to carbs.  It has been 40 minutes since I last ate pasta.

Mozarella, Tomato and Gnocchi Bake

Gnocchi is the shiz.

Mozarella, Tomato and Avacado Salad

Something healthy for good measure.

Spinach Strawberry Salad with Candied Pecans, Feta & Raspberry Poppyseed Dressing

Am I feeling virtuous yet?

Inside-out Carrot Cake cupcakes

Not. One. Bit.

A great recipe book….

Hungry now?  Sorry….

When is pancake day? It is little under a week away, this year is it set for Tuesday March 8th, 2011.

 
The recipe I have added below comes courtesy of Delia Smith, and English cook with a television series and who has written great books, such as ‘How to Cook’.  Since the 1970′s she has breaking down recipes into clear instruction using step-by-steps and tells you what you should be looking for as well as what you should be doing.
I have noticed in the past few years, the trend to buy ready-made pancake batters and dry mixes, which in my experience, have turned out terribly. Seriously, there is nothing more fun to kick-off lent than using all your store cupboard ingredients, getting the kids involved in cooking and tossing pancakes like it was going out of fashion.

So here is my step-by-step on how to make traditional English style pancakes (which are a lot thinner than American ones). However, the fun really comes at the end when you sit down and build your own pancake topping. Banana and Vanilla sugar anyone?

Makes about 12-14 pancakes

The ingredients needed for pancake batter

The measurements are suited to the UK as it is a UK recipe, but are simple enough to convert to American measurements – as I have to do with most of my cooking at home.  I get confused as to where I am most days!  Asking an English friend for a cup of sugar will get me literally a ‘cup’, be it whatever shape or size they have the kitchen.

110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

Great topping ideas for pancakes

Jam – your favorite type
Caster Sugar
Granulated Sugar
Cocoa Powder
Vanilla Sugar
Nutella
Sliced Banana
Sliced Strawberry
Berries
Chopped Nuts, such as Pecans or Walnuts
Whipped Cream
Lemon Juice
Lemon Wedges
Maple Syrup

Method

1. Sift the flour and salt into a large mixing bowl.

2. Make a well in the centre of the flour and break the eggs into it.

3. Whisk the eggs – incorporating any bits of flour from around the edge of the bowl.

4. Gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).

5. When all the liquid has been added, use a spatula to scrape any bits of flour from around the edge into the centre, then whisk again until the batter is smooth.

6. Melt 50g/2oz of butter in a shallow frying pan or skillet.

7. Spoon 2 tbsp of the butter into the batter and whisk it in, then pour the rest into a bowl, use it for the pan, using a wedge of kitchen paper or pastry brush to smear it round the pan before you make each pancake.

8. Get the pan really hot, then turn the heat down to medium.

9. 2 tbsp of batter should be about right for an 18cm/7″ pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.

10. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.

11. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate, and keep them in a warm place while you make the rest.

To serve, put the pancake stack on the table with the fillings.  Place a plate at each setting, spoons, forks, knives and napkins and let your family get to work.  You can roll, fold, squidge, dip, use a knife and fork, or your hands - whatever pancake way of eating suits you best.

Have a Happy Shrove Tuesday (Pancake Day)

I absolutely love making soups, it feels so satisfying to throw a few ingredients into a pot, let them simmer away and then whizz it all up to make a healthy, delicious and heart-warming dish for the family.

Because they are so easy, I make myself believe I have a real talent for making soups! I am the Queen of soup making! (ahem)

Mr S doesn’t disagree, so we’ll keep it a secret between you, me and the fence post that we can all make soups with our eyes closed.

Here is a recipe for one of our family favorites – Carrot and Coriander Soup.

Ingredients

Serves: 3 as a lunch, or 4 as a light starter to a main meal

2 tbsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
2 small carrots, peeled and chopped
400ml/14fl oz vegetable stock
3 tbsp chopped fresh coriander leaves
salt and freshly ground black pepper

Method

1. Heat the oil in a pan over a medium heat, add the onion and garlic and fry for 3-4 minutes, or until softened.

2. Add the carrots and continue to fry for 3-4 minutes, or until softened.

3. Add the stock and bring to the boil, then reduce the heat and simmer for 6-8 minutes, or until the carrots are tender.

4. Stir in the coriander and season, to taste, with salt and freshly ground black pepper.

5. Cool slightly, then transfer the mixture to a food processor (or use a hand blender) and blend until smooth, or to the consitency you like if you prefer your soups with texture.

6. Serve at once with warm crusty bread.

Enjoy!

This soup is suitable for freezing if dispensed into an appropriate container.
I like to freeze batches and take them to work to heat up from frozen in the microwave as a healthier alternative to canteen meals.

More great soup recipes can be found in this book

This is the first recipe I have ever published on the internet, so let me know if you’d prefer step-by-step instructions in pictures, or if there is anything else you’d like me to include in the recipe details.