Celebrating or commiserating ... If you stayed up late Saturday keeping up to date with the election coverage, you'll need something tasty to recover.
As a bonus, it might help you if you were up early watching the rugby too.
Lucy Corry AKA The Kitchenmaid joins us with her recipe for Dutch baby pancakes.
Photo: Lucy Corry / RNZ
Dutch baby pancakes (also known as German pancakes) are usually cooked in a frying pan in the oven, but here I’ve made individual versions that you can serve with sweet or savoury accompaniments.
Dutch Baby Pancakes
Makes 12 – serves 3-4
3 eggs
¾ cup milk
1 Tbsp caster sugar
¾ cup plain flour
¼ tsp salt
1 ½ Tbsp butter, melted
Heat the oven to 200 deg C. Put a standard 12-hole muffin tin in the oven to heat up.
Whisk together the eggs, milk, caster sugar and orange zest. Sift over the flour, salt and mixed spice, and whisk until smooth. Set aside.
When the oven is at temperature, remove the hot muffin tin from the oven and brush each hole with melted butter. Divide the batter mixture between the holes (you’ll need about 2 tablespoons of mixture for each one) and return to the oven. Bake for 15 minutes – they will rise spectacularly.
Photo: Lucy Corry / RNZ
To serve, remove the babies from the muffin tins and poke each one with a knife or skewer. Serve immediately (they will start to collapse if you wait too long).
For a savoury spin that will perk up jaded appetites, serve the Dutch babies with whipped feta and apple, coriander and chilli salsa.
Otherwise, serve them with fruit and Greek yoghurt, plus a dusting of icing sugar.
Whipped Feta
200g feta, diced
½ cup plain, unsweetened Greek yoghurt
1 tsp extra virgin olive oil, plus a little extra for drizzling
2 tsp freshly squeezed lemon juice and finely grated zest of 1 lemon
Put the feta in a bowl and mash with a fork. Add the yoghurt, olive oil, lemon juice and zest and beat until smooth. Scrape into a serving bowl and drizzle with olive oil. Serve immediately or cover and chill for up to three days.
Photo: Lucy Corry / RNZ
Apple, Coriander and Chilli Salsa
½ small apple, cored and finely diced
½ small red onion, peeled and finely diced
1 small red chilli, finely diced
2 Tbsp chopped fresh coriander (include the juicy stems)
2 tsp capers, finely chopped
2 Tbsp freshly squeezed lemon juice
Put all the ingredients in a bowl and stir gently to combine. If not using immediately, cover tightly and store in the fridge for up to two days.
