12 HEALTHY FOODS AND DRINKS THAT CAN MAKE YOU FAT

While they’re packed with antioxidants, protein, and healthy fat, these nutrition powerhouses can pile on serious calories if you’re not careful.

1. Avocados



2. Nuts

3. Protein Bars



4. Granola and Trail Mix


5. Dried Fruit

6. Chocolate

7. Glunten-Free Foods



8. Nutrition Waters

9. Smoothies


10. Tuna


11. Coffee Drinks


12. Flavored Greek Yogurt

5 Best Foods and Drinks for Exercising

You know that exercise is the key if you want to be fit. But did you know that what you eat and drink can help you achieve your fitness goals faster? By feeding your body the right nutrients, you can be sure of making the raw materials they need to be able to help you through training and building muscle repair after. Start your exercise program with these 10 essential food and drinks.

Oatmeal:

When it comes to choosing your muscles for a workout, carbohydrates are your best friend. Provide glucose, the fuel that your muscles are executed. But as the various grades of gasoline, not all carbohydrates are created equal. Digested slowly, complex carbohydrates from whole grains provide a controlled blood sugar that provides energy through the release of workout. E Oatmeal is a winning choice. It is rich in beta-glucan, a fiber slows digestion and keeps blood sugar balance. For best results, choose whole oats. Are digested more slowly than quick cooking or instant oatmeal.








Coffee

If you are a java junkie happy we have news for you. Downing 12 ounces of coffee one hour before going to the dance gym or exercise can help more and increase your endurance. It can also relieve the aches and pains associated with exercise. At the University of Illinois at Urbana-Champaign 2009 study found that men who received caffeine shake an hour before cycling reported less intense muscle pain during your workout with a similar group of cyclists passed without caffeine. Fearing that cup of Joe dehydrated? Do not do it. The American College of Sports Medicine suggests that caffeine is not a problem when it comes to hydration.








Oysters

These molluscs are loaded with iron, necessary to hemoglobin of construction, supplying oxygen through the body. Skimp on this essential mineral and can not have the energy to crawl to the gym. Or, when you do, you feel it. When working muscles do not get the oxygen they need, causing lactic acid pumps you get tired quickly. Means only six oysters supply 20 percent of women need iron and requires half a man in a day.
Oysters with Mignonette pink pepper oysters are at their best pure.





Almonds

This may seem counter-intuitive, but with greater intensity than the exercise of more harmful free radicals from your body. Enter almonds. They are a superior source of antioxidants, such as phenolic acids and flavonoids and vitamin E, which protects against damage by free radicals. In fact, cyclists who ate 60 almonds a day before meals for four weeks increased the antioxidant capacity by 43 percent, according to a study presented at the annual meeting of the American College of Sports Medicine 2009. They also increased their against -Clock distance also 5 percent.

more than best food for health in here

Ringing in the holidays with treats? Do not leave the safety of blue food!

Rick Kralj, M Ed., RDN, MD, director of food safety and quality Extension educator of some seasonal care to stay healthy during the holidays!

Yes, it's that time of the year, friends get together during the holidays and family to celebrate. As with any type of celebration, food seems to have a special meaning. The elements that perhaps we need only eat once a year become expensive pleasures. We welcome our customers and friends with only the best of our creations. Ah, the memories that resonate with these events! Unfortunately, there are events that leave a memory not so pleasant. You know what, where, perhaps the next day have that bitter taste in the mouth and bubbling in the stomach and not feel like eating, knowing that if you take a bite, you can not reach the toilet in time.

Each year food poisoning affects thousands of people during the holidays. How come? Well, the answer seems to come from a poor power management, in particular, items requiring temperature control. It seems that we do not believe that it is important to keep the cream cheese spreads, cheese and meat and food prepared with proper temperature control to maintain food safety. Fortunately for foodborne bacteria, is a wonderful gift to have time and temperature (ambient temperature) on your side to grow and reproduce. In order to control the growth of these pathogens transmitted by food, here are some following simple practices:

- First, keep cold foods - add ice in a shallow pan to create a surface to establish meat and cheese dishes, cream cheese and sour cream vain. Surface ice pans to allow the ice to radiate around these items Freshness maintain a temperature of about 40 ° C

- Keep hot food hot - use clay pots, toasters and ovens to keep food warm. The most frequent abuse leading to foodborne illness when hot food is allowed to remain in the danger area of less than 135 ° F. Assuming the idea that nothing once the food is cooked may develop, it will take time to be holding holiday the limits of your room or bathroom.

Focus your attention on controlling the temperature and time. If you can not afford to keep the cold elements limit the time of these dishes at room temperature for up to two hours. This rule also applies to these hot; not allow the counter are left for more than two hours.

Remember, you can control and reduce the risk of foodborne illness to allow your guests or cockroach during the holidays. Take the time to plan to serve safe food.

Pure, creamy vanilla bean ice cream

Vanilla beans are my favorite flavor of ice cream in the world. Pure, natural, nothing artificial.

There are only five ingredients in this treatment.
This recipe uses egg, resulting in a rich and creamy ice cream. I would also make a version without basic egg, which is much lighter in texture.
I think it depends on the mood and preference. The boys and I devour easily.

Because of the thickness of ice cream / cream, you can set firmly enough in the freezer. If you do, just put it on the counter to soften slightly before serving.
It is well worth it.
The taste of this ice cream reminded me vanilla cream brulee bean. Unless freezes. You can not go wrong with that. Enjoy and keep it to your mates!

RECIPE (about 10 servings)

INGREDIENTS
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs + 3 large egg yolks
1/2 cup white sugar

DIRECTIONS
Combine milk and cream in a medium saucepan. With a sharp knife, split vanilla in half lengthwise. Scrape all the seeds in the pan. Place them in a bean pot (long taste left in pod.) Bring the mixture to a slow boil. Reduce heat and simmer 30 minutes fire. Stir frequently. If you get a little milky film on top, do not worry about it. Just shake away.

Mix two egg yolks and sugar 3 in a medium bowl. Mix gently until the mixture is thick, smooth and pale yellow. Remove the sheath mixture of milk. Measure 1 cup of the hot mixture. Gradually stir in the milk is poured into the cup of the egg mixture in a slow stream, stirring (you can also use a blender at low speed). When combined, the mixture of egg / milk on the board. Stir constantly over low heat until the mixture is thick enough to coat a spoon. Do not boil. If you use a thermometer, which should be around 170F.
Transfer to a bowl, cover with plastic wrap directly on the cream and let cool completely. It takes at least a few hours cold, so tonight, if desired.
Pour into an ice cream factory ice cream and beat until thickened, about 25 minutes. Transfer to an airtight container and place in freezer to set.

Mint Chocolate Ice Cream Bon Bons

If you like ice cream with mint, you'll love this beautiful chocolates. My favorite part is that they can stay frozen for the time and easy to carry a soft impressive gift when friends come calling. Make ahead-as-you-no-stress last minute type of dessert. I love him.

RECIPE (maybe 20-30 chocolates, depending on how big you make them)

INGREDIENTS:

1.5 quart mint chip ice cream

1/2 – 1 cup semi sweet chocolate chips

1-2 tsp vegetable oil

sugar crystals for decoration

DIRECTIONS:

Make ice cream with mint one or two days before, or buy a good sign of it (ie Dreyer / s Edy). Use ice cream scoop firmly frozen ice into small balls and place on parchment or wax coated plate. You may have to put the card back in the freezer here and there to work, especially if your ice cream starts to get a little soft. Insert a toothpick each scoop of ice cream. Leave all the scoops of ice cream in the freezer for a good night.

Melt the chocolate and oil in a bowl over a pot of boiling water, not allowing a bowl touch the water. Stir until melted and smooth. Remove from heat and let cool slightly, so always melts but not hot.

Work quickly and with small batches at a time, keep each scoop of ice cream with a stick and spoon melted chocolate around. Good good fuck on the parchment / wax stick and bathroom to remove plaque. Sprinkle sugar crystals immediately on top before the top of the chocolate companies. Repeat until all the good grain lots are full. Freeze for a few hours, if you can wait that long!

Chocolate Ice Cream

This simple and easy chocolate ice cream is rich, chocolate full of flavor, and completely without eggs. Only six ingredients.
From: Chew aloud
Recipe type: dessert, ice cream
Dose: 10-12

Ingredients
1 cup Dutch process cocoa powder, sugar
½ cup brown sugar, firmly packed
⅔ cup white sugar
1 ½ cup whole milk
3 ¼ cup heavy cream
2TB vanilla extract

Instructions
- In a bowl, combine two tablespoons cocoa and sugar, stirring well to combine. Add milk and stir until the sugar dissolves. Add milk and vanilla cream.
- Pour the mixture into the bowl with the ice cream freezer. Run water for 30 minutes or until mixture is thick, smooth and creamy. Transfer to an airtight container and freeze at least 2 hours or until desired consistency ice cream.
- Before serving, stand the frozen at room temperature for 5 minutes to let you enough for easy scooping tender.

Vanilla Ice Cream

Total Time: 10 min
Prep: 10 min
Yield: 1 quart
Level: Easy

Ingredients:

2 cups heavy cream

2 cups whole milk

3/4 cup sugar

2 teaspoons vanilla

Pinch salt

Good quality chocolate, for garnish

Directions:

Beat all ingredients until sugar dissolves. Pour into ice cream maker bowl. Gel according to the manufacturer's instructions. After the ice cream is done, transfer to an airtight container. Cover tightly and freeze until ready to serve. At serving time, make chocolate chip using a vegetable peeler. Serve chilled decorated with buckles.

Buckwheat crepes with leek and goat’s cheese

Try this savoury buckwheat crepes with leek and goat’s cheese recipe for Shrove Tuesday supper. Ratatouille, ham and Gruyere or meat ragu also work well as alternative fillings. To make sweet crepes, add 2-tablespoon caster sugar to the batter before frying.

Preparation: 15 min plus standing
Cooking: 20 min
Serves 4

Ingredients

For the buckwheat crepes

• 125g buckwheat flour
• 1 large egg
• 250ml milk
• 30g butter, melted and cooled slightly
• sunflower oil for frying

For the filling

• 300g leeks
• 30g butter
• a grating of fresh nutmeg
• 100g soft goats cheese

 Method

1. Sift the flour into a bowl with a pinch of salt. Make a well in the centre and crack in the egg. Using a wooden spoon or whisk, gradually draw in the flour from the sides. Gradually blend in the milk followed by 50-100ml water until it has the consistency of single cream. Leave to stand for 30 min.

2. Heat the oven to 200°C (180°C fan oven) gas mark 6. Heat a 20cm crepe pan over a medium heat. Wipe the surface of the pan with sunflower oil using a wedge of kitchen paper.

3. Stir the butter into the batter. Pour 3tbsp batter in the centre of the pan and swirl to cover the base. Cook for 1 min until the edges are golden and the bottom is set. Flip over and cook for another minute. Transfer to a plate and continue using up the batter, putting a piece of greaseproof paper between each crepe.

4. Meanwhile, sweat the leeks in the butter over a low heat for 15 mins, covered. Season with salt, freshly ground black pepper and a good grating of nutmeg.

5. Put a crepe on the work surface. Put a spoonful of the leeks into the centre, followed by a crumbling of the cheese. Fold into a square parcel and place seam side down on a large baking sheet. Continue with the remaining crepes and leek mixture. Heat through in the oven for 5 mins until the cheese is melted. Serve hot with a green salad.

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Try this savoury buckwheat crepes with leek and goat’s cheese recipe for Shrove Tuesday supper. Ratatouille, ham and Gruyere or meat ragu also work well as alternative fillings. To make sweet crepes, add 2-tablespoon caster sugar to the batter before frying.

Preparation: 15 min plus standing
Cooking: 20 min
Serves 4

Ingredients

For the buckwheat crepes

• 125g buckwheat flour
• 1 large egg
• 250ml milk
• 30g butter, melted and cooled slightly
• sunflower oil for frying

For the filling

• 300g leeks
• 30g butter
• a grating of fresh nutmeg
• 100g soft goats cheese

 Method

1. Sift the flour into a bowl with a pinch of salt. Make a well in the centre and crack in the egg. Using a wooden spoon or whisk, gradually draw in the flour from the sides. Gradually blend in the milk followed by 50-100ml water until it has the consistency of single cream. Leave to stand for 30 min.

2. Heat the oven to 200°C (180°C fan oven) gas mark 6. Heat a 20cm crepe pan over a medium heat. Wipe the surface of the pan with sunflower oil using a wedge of kitchen paper.

3. Stir the butter into the batter. Pour 3tbsp batter in the centre of the pan and swirl to cover the base. Cook for 1 min until the edges are golden and the bottom is set. Flip over and cook for another minute. Transfer to a plate and continue using up the batter, putting a piece of greaseproof paper between each crepe.

4. Meanwhile, sweat the leeks in the butter over a low heat for 15 mins, covered. Season with salt, freshly ground black pepper and a good grating of nutmeg.

5. Put a crepe on the work surface. Put a spoonful of the leeks into the centre, followed by a crumbling of the cheese. Fold into a square parcel and place seam side down on a large baking sheet. Continue with the remaining crepes and leek mixture. Heat through in the oven for 5 mins until the cheese is melted. Serve hot with a green salad.

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Flavoured sugars

Try these flavoured sugars for an instant zing of flavour to pancakes. All of these sugars make beautiful presents. As well as sprinkling them over pancakes, try them in shortbread biscuits, dusted over the top of sponges, or stirred into egg custard.

Vanilla Sugar

Cut up a vanilla pod and whizz with 225g caster sugar in a food processor, then pass through a seive. Store in an airtight jar until required.

Lemon Sugar

Pour a tablespoon of lemon juice over 225g caster sugar in a bowl, and stir until it is uniformly moist. Scatter it over a baking tray and place somewhere warm overnight to dry out. Transfer the sugar to a food processor and whizz to a free-flowing consistency. Peel off the zest from a lemon using a vegetable peeler, and store the sugar with the zest in an airtight jar.

Cinnamon Sugar

Whizz a cinnamon stick with 225g caster sugar in a food processor, then pass through a sieve. Store in an airtight  jar with a cinnamon stick in the centre.

Rose Sugar

Make as for Lemon Sugar, using a tablespoon of rosewater. Star Kay White (available from Waitrose) makes a particularly pungent rosewater, which in fact is more like an extract, and a little added in with traditional rosewater will give the sugar a greater intensity. Pull off the petals from an organic red rose, and mix these into the sugar before storing it in an airtight jar.

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Try these flavoured sugars for an instant zing of flavour to pancakes. All of these sugars make beautiful presents. As well as sprinkling them over pancakes, try them in shortbread biscuits, dusted over the top of sponges, or stirred into egg custard.

Vanilla Sugar

Cut up a vanilla pod and whizz with 225g caster sugar in a food processor, then pass through a seive. Store in an airtight jar until required.

Lemon Sugar

Pour a tablespoon of lemon juice over 225g caster sugar in a bowl, and stir until it is uniformly moist. Scatter it over a baking tray and place somewhere warm overnight to dry out. Transfer the sugar to a food processor and whizz to a free-flowing consistency. Peel off the zest from a lemon using a vegetable peeler, and store the sugar with the zest in an airtight jar.

Cinnamon Sugar

Whizz a cinnamon stick with 225g caster sugar in a food processor, then pass through a sieve. Store in an airtight  jar with a cinnamon stick in the centre.

Rose Sugar

Make as for Lemon Sugar, using a tablespoon of rosewater. Star Kay White (available from Waitrose) makes a particularly pungent rosewater, which in fact is more like an extract, and a little added in with traditional rosewater will give the sugar a greater intensity. Pull off the petals from an organic red rose, and mix these into the sugar before storing it in an airtight jar.

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Stuffed buckwheat pancakes with mushrooms

Buckwheat pancakes are sold hot from the griddle as a snack throughout France. A versatile wrapper, they are just as likely to be folded round a grilled sausage as stuffed with stewed apple or jam to eat with a dollop of crème fraîche. Rolled around a creamy mushroom stuffing, they’re a satisfying main course on a cold day.

Preparation: 15 minutes, plus standing
Cooking: about 50 minutes
Serves 4-6

Ingredients

• 175g buckwheat flour
• 2 teaspoons baking powder
• 2 medium eggs, forked to blend
• 300ml whole milk
• butter, oil or goose fat for greasing

For the filling

• 100g unsalted butter
• 150g button mushrooms, finely sliced
• 75g plain flour
• 450ml whole milk
• a grating of nutmeg
• 2 tablespoons double cream
• chive or leek shoots (optional)
• 2-3 tablespoons grated cheese

Photo: Clare Richardson

1. Prepare the buckwheat pancake mix first. Sift the flour with the baking powder and a little salt. Whisk or process with the eggs and enough milk to make a smooth batter as runny as pouring cream. Leave for 10 minutes so the flour swells and makes a lighter batter.

2. Meanwhile, make the filling. Melt half the butter in a small pan and fry the mushrooms until they yield up all their water and begin to sizzle. Remove with a slotted spoon and reserve. Heat the remaining butter in the pan juices but stop before it browns. Sprinkle in the flour and fry for a minute or two until the mixture looks sandy. Gradually whisk in the milk and bubble until thick and smooth. Taste and season with salt, pepper and nutmeg. Fold two-thirds of the sauce into the mushrooms and dilute the rest with the cream.

3. Heat a griddle or heavy frying pan about the size of a dinner plate, rub with a cloth dipped in whatever you’re using for greasing and test the heat with a drop of the mixture – it should sizzle and set immediately. You may need more milk or a little extra flour. Pour in enough mixture to cover the base of the pan. Cook over a medium heat until the top looks dry and bubbly. Flip it over and cook the other side. Continue until all the mixture is used up, interleaving the buckwheat pancakes with greaseproof paper and keeping them warm in a cloth.

4. Heat the oven to 180°C (160°C fan oven) gas mark 4. Spread the middle of each pancake with the mushroom mixture, top with a little bundle of greenery if using and roll up. Arrange the rolled buckwheat pancakes in a gratin dish and cover with the rest of the white sauce, top with grated cheese and heat in the oven until brown and bubbling.

Recipe by Elisabeth Luard

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Buckwheat pancakes are sold hot from the griddle as a snack throughout France. A versatile wrapper, they are just as likely to be folded round a grilled sausage as stuffed with stewed apple or jam to eat with a dollop of crème fraîche. Rolled around a creamy mushroom stuffing, they’re a satisfying main course on a cold day.

Preparation: 15 minutes, plus standing
Cooking: about 50 minutes
Serves 4-6

Ingredients

• 175g buckwheat flour
• 2 teaspoons baking powder
• 2 medium eggs, forked to blend
• 300ml whole milk
• butter, oil or goose fat for greasing

For the filling

• 100g unsalted butter
• 150g button mushrooms, finely sliced
• 75g plain flour
• 450ml whole milk
• a grating of nutmeg
• 2 tablespoons double cream
• chive or leek shoots (optional)
• 2-3 tablespoons grated cheese

Photo: Clare Richardson

1. Prepare the buckwheat pancake mix first. Sift the flour with the baking powder and a little salt. Whisk or process with the eggs and enough milk to make a smooth batter as runny as pouring cream. Leave for 10 minutes so the flour swells and makes a lighter batter.

2. Meanwhile, make the filling. Melt half the butter in a small pan and fry the mushrooms until they yield up all their water and begin to sizzle. Remove with a slotted spoon and reserve. Heat the remaining butter in the pan juices but stop before it browns. Sprinkle in the flour and fry for a minute or two until the mixture looks sandy. Gradually whisk in the milk and bubble until thick and smooth. Taste and season with salt, pepper and nutmeg. Fold two-thirds of the sauce into the mushrooms and dilute the rest with the cream.

3. Heat a griddle or heavy frying pan about the size of a dinner plate, rub with a cloth dipped in whatever you’re using for greasing and test the heat with a drop of the mixture – it should sizzle and set immediately. You may need more milk or a little extra flour. Pour in enough mixture to cover the base of the pan. Cook over a medium heat until the top looks dry and bubbly. Flip it over and cook the other side. Continue until all the mixture is used up, interleaving the buckwheat pancakes with greaseproof paper and keeping them warm in a cloth.

4. Heat the oven to 180°C (160°C fan oven) gas mark 4. Spread the middle of each pancake with the mushroom mixture, top with a little bundle of greenery if using and roll up. Arrange the rolled buckwheat pancakes in a gratin dish and cover with the rest of the white sauce, top with grated cheese and heat in the oven until brown and bubbling.

Recipe by Elisabeth Luard

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Chocolate pancakes millefeuille

This chocolate pancakes millefeuille is a real extravaganza, a showpiece as the finale to a special dinner or presented with candles as a birthday cake.

Preparation: 20 minutes, plus standing
Cooking: 30 minutes
Serves 8

Ingredients

• 16 classic pancakes, cooked and cooled

For the chocolate sauce

• 250g dark chocolate, broken up
• 50g unsalted butter, diced
• 170ml full-cream milk
• 50ml double cream
• 100ml strong black coffee
• 50g caster sugar

Method

1. To make the chocolate sauce, place the chocolate in a bowl set over a pan of simmering water and gently melt it. Whisk in the butter, and once this has melted whisk in the milk, cream, coffee and sugar. Transfer the sauce to a cool bowl, cover the surface with clingfilm and set aside until required. It will firm up to the consistency of double cream as it cools.

2. To assemble the pudding spread a little chocolate sauce on the base of a gratin dish, as wide as the pancakes, then layer the pancakes spreading each one with about 1½ tablespoons of the chocolate sauce. Expect this to ooze out into the bottom of the dish as you get higher. You should have about a third of the sauce left over at the end. Cover the chocolate pancakes stack with foil. You can prepare the pudding to this point several hours in advance, in which case set it aside somewhere cool.

3. To serve it, heat the oven to 170°C, gas mark 3, and reheat the pudding for 20-25 minutes. In the meantime gently reheat the remaining chocolate sauce in a small saucepan. Remove the foil and coat the surface with the sauce, allowing it to run down the sides of the chocolate pancakes, and serve straightaway, cut into wedges like a cake.

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This chocolate pancakes millefeuille is a real extravaganza, a showpiece as the finale to a special dinner or presented with candles as a birthday cake.

Preparation: 20 minutes, plus standing
Cooking: 30 minutes
Serves 8

Ingredients

• 16 classic pancakes, cooked and cooled

For the chocolate sauce

• 250g dark chocolate, broken up
• 50g unsalted butter, diced
• 170ml full-cream milk
• 50ml double cream
• 100ml strong black coffee
• 50g caster sugar

Method

1. To make the chocolate sauce, place the chocolate in a bowl set over a pan of simmering water and gently melt it. Whisk in the butter, and once this has melted whisk in the milk, cream, coffee and sugar. Transfer the sauce to a cool bowl, cover the surface with clingfilm and set aside until required. It will firm up to the consistency of double cream as it cools.

2. To assemble the pudding spread a little chocolate sauce on the base of a gratin dish, as wide as the pancakes, then layer the pancakes spreading each one with about 1½ tablespoons of the chocolate sauce. Expect this to ooze out into the bottom of the dish as you get higher. You should have about a third of the sauce left over at the end. Cover the chocolate pancakes stack with foil. You can prepare the pudding to this point several hours in advance, in which case set it aside somewhere cool.

3. To serve it, heat the oven to 170°C, gas mark 3, and reheat the pudding for 20-25 minutes. In the meantime gently reheat the remaining chocolate sauce in a small saucepan. Remove the foil and coat the surface with the sauce, allowing it to run down the sides of the chocolate pancakes, and serve straightaway, cut into wedges like a cake.

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Buttermilk pancakes

These light, fluffy buttermilk pancakes are the perfect way to start the day. Serve warm and topped with thick Greek yoghurt and stewed winter fruits.

Preparation: 10 minutes, plus standing
Cooking: about 15 minutes
Makes 12-15

Ingredients

• 175g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 55g caster sugar
• 1 large egg, beaten
• 300ml buttermilk
• 55g butter, melted and cooled slightly, plus extra for frying
• milk (optional)

1. Sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar.

2. Combine the egg, buttermilk and butter, and gradually whisk into the flour to make a smooth batter – it should be the consistency of thick double cream, so add a drop of milk if necessary. Leave the mixture to stand for 5 minutes.

3. Place a large frying pan over a medium heat until hot. Brush the surface with a little melted butter. Pour about 2 tablespoons of the mixture into the pan to form a circle. Cook for about 2 minutes until small holes appear on the surface, then turn over and cook for another 1-2 minutes until golden and cooked through. Do this in batches, depending on the size of your pan, re-greasing when necessary. Serve the buttermilk pancakes warm with Greek yogurt and fresh berries or a dried-fruit compote.

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These light, fluffy buttermilk pancakes are the perfect way to start the day. Serve warm and topped with thick Greek yoghurt and stewed winter fruits.

Preparation: 10 minutes, plus standing
Cooking: about 15 minutes
Makes 12-15

Ingredients

• 175g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 55g caster sugar
• 1 large egg, beaten
• 300ml buttermilk
• 55g butter, melted and cooled slightly, plus extra for frying
• milk (optional)

1. Sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar.

2. Combine the egg, buttermilk and butter, and gradually whisk into the flour to make a smooth batter – it should be the consistency of thick double cream, so add a drop of milk if necessary. Leave the mixture to stand for 5 minutes.

3. Place a large frying pan over a medium heat until hot. Brush the surface with a little melted butter. Pour about 2 tablespoons of the mixture into the pan to form a circle. Cook for about 2 minutes until small holes appear on the surface, then turn over and cook for another 1-2 minutes until golden and cooked through. Do this in batches, depending on the size of your pan, re-greasing when necessary. Serve the buttermilk pancakes warm with Greek yogurt and fresh berries or a dried-fruit compote.

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Hazelnut and chocolate spread recipe

This hazelnut and chocolate spread recipe produces a moreish topping for toast or cakes, or heat gently and serve with pancakes.

Preparation: 20 minutes
Cooking: 10 minutes
Makes about 500g

Ingredients

• 150g hazelnuts
• 240g milk chocolate, broken into pieces
• 100g plain chocolate, broken into pieces
• 100ml vegetable oil
• 3 tablespoons icing sugar
• 1 tablespoon cocoa powder
• ½ teaspoon vanilla extract

Photo: Brent Darby

Method

1. Heat the oven to 170°C (150°C fan oven) gas mark 3. Spread the hazelnuts in one layer on a baking sheet. Cook for 5-8 minutes until golden. Rub off the skins with a clean tea towel if necessary. Leave to cool thoroughly.

2. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir once or twice until smooth. Set aside to cool slightly while still remaining liquid.

3. Put the hazelnuts in a food processor and whizz until very finely ground and oily looking. Add the oil and whizz until smooth. Add the sugar, cocoa and vanilla, and whizz until combined – it will come together in a ball.

4. With the motor running, gradually add the chocolate until smooth and combined. There will still probably be a little texture from the nuts. If you prefer a smoother chocolate spread, push through a sieve.

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This hazelnut and chocolate spread recipe produces a moreish topping for toast or cakes, or heat gently and serve with pancakes.

Preparation: 20 minutes
Cooking: 10 minutes
Makes about 500g

Ingredients

• 150g hazelnuts
• 240g milk chocolate, broken into pieces
• 100g plain chocolate, broken into pieces
• 100ml vegetable oil
• 3 tablespoons icing sugar
• 1 tablespoon cocoa powder
• ½ teaspoon vanilla extract

Photo: Brent Darby

Method

1. Heat the oven to 170°C (150°C fan oven) gas mark 3. Spread the hazelnuts in one layer on a baking sheet. Cook for 5-8 minutes until golden. Rub off the skins with a clean tea towel if necessary. Leave to cool thoroughly.

2. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir once or twice until smooth. Set aside to cool slightly while still remaining liquid.

3. Put the hazelnuts in a food processor and whizz until very finely ground and oily looking. Add the oil and whizz until smooth. Add the sugar, cocoa and vanilla, and whizz until combined – it will come together in a ball.

4. With the motor running, gradually add the chocolate until smooth and combined. There will still probably be a little texture from the nuts. If you prefer a smoother chocolate spread, push through a sieve.

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Foolproof Pancake recipe

If you’re anything like us at the Country Living office this year, Shrove Tuesday will have taken you a bit by surprise. To help you out recipe-wise, we’ve delved into the CL archives for this foolproof pancake recipe which promises both tastiness and foolproofness. Perfect. Don’t forget to buy lemons and let us know your favourite toppings. I start with lemon and sugar then move onto Nutella and sliced bananas.

Makes approximately 16

Ingredients

• 250g plain flour
• golden caster sugar
• pinch of sea salt
• 3 large eggs and 2 egg yolks
• 600ml full cream milk
• 40g unsalted butter, melted

Method

1. To prepare the pancakes by hand, place the flour, sugar (a tablespoon for sweet pancakes and a pinch for savoury) and salt in a large bowl, add the eggs and yolks and mix to a lumpy wet paste using a spoon. Now whisk in the milk, a little to begin with to smooth out the lumps, then in bolder streams once you have a creamy batter. Alternatively place all the ingredients except for the butter in a blender and whizz until smooth. Give the sides and bottom of the blender a stir to make sure there’s no flour clinging, and whizz again. Leave the batter to stand for at least 30 minutes, then stir in the melted butter, transferring the batter to a bowl if you’ve made it in a blender.

2. Heat a frying pan with an 18cm base (a 24cm pan) over a medium-high heat for several minutes – if you want to speed things up, have two on the go.

3. Ladle in just enough batter to coat the base, tipping it to allow it to run evenly over the surface. When the pan is hot enough, the pancake mixture should sizzle as it hits the pan. Cook for 30 seconds until the top side appears dry and lacy at the edges and it is golden and lacy underneath. Loosen the edges using a palette knife or spatula, slip this underneath and flip it over. Give it another 30 seconds and then slip it onto a plate. Once you’ve done three or four, you really get into the swing of it. Cook the remainder likewise.

4. You can either dish up the pancakes as they are cooked, or pile them up on a plate and cover with foil to keep warm. This pancake recipe can be made in advance, too – cover and chill them once they are cool, and reheat them briefly on each side in a dry frying pan. In this case, they keep well for several days.

5. Serve the pancakes rolled or folded.

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If you’re anything like us at the Country Living office this year, Shrove Tuesday will have taken you a bit by surprise. To help you out recipe-wise, we’ve delved into the CL archives for this foolproof pancake recipe which promises both tastiness and foolproofness. Perfect. Don’t forget to buy lemons and let us know your favourite toppings. I start with lemon and sugar then move onto Nutella and sliced bananas.

Makes approximately 16

Ingredients

• 250g plain flour
• golden caster sugar
• pinch of sea salt
• 3 large eggs and 2 egg yolks
• 600ml full cream milk
• 40g unsalted butter, melted

Method

1. To prepare the pancakes by hand, place the flour, sugar (a tablespoon for sweet pancakes and a pinch for savoury) and salt in a large bowl, add the eggs and yolks and mix to a lumpy wet paste using a spoon. Now whisk in the milk, a little to begin with to smooth out the lumps, then in bolder streams once you have a creamy batter. Alternatively place all the ingredients except for the butter in a blender and whizz until smooth. Give the sides and bottom of the blender a stir to make sure there’s no flour clinging, and whizz again. Leave the batter to stand for at least 30 minutes, then stir in the melted butter, transferring the batter to a bowl if you’ve made it in a blender.

2. Heat a frying pan with an 18cm base (a 24cm pan) over a medium-high heat for several minutes – if you want to speed things up, have two on the go.

3. Ladle in just enough batter to coat the base, tipping it to allow it to run evenly over the surface. When the pan is hot enough, the pancake mixture should sizzle as it hits the pan. Cook for 30 seconds until the top side appears dry and lacy at the edges and it is golden and lacy underneath. Loosen the edges using a palette knife or spatula, slip this underneath and flip it over. Give it another 30 seconds and then slip it onto a plate. Once you’ve done three or four, you really get into the swing of it. Cook the remainder likewise.

4. You can either dish up the pancakes as they are cooked, or pile them up on a plate and cover with foil to keep warm. This pancake recipe can be made in advance, too – cover and chill them once they are cool, and reheat them briefly on each side in a dry frying pan. In this case, they keep well for several days.

5. Serve the pancakes rolled or folded.

Tags: 

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