The cooking Journal

Posts in 'Recipes'

Butter Bean & Parsley Dip with Pitta Crisps
This recipe is about simplicity and easy eating.  Don’t be concerned by the use of olive oil with the butter beans, good oil will help you digest pulses and lubricate your joints. The liberal use of parsley is excellent for a boost of vitamin C and parsley is plentiful and delicious at this time of year.
Read More
Spiced Pumpkin Easter Biscuits
These Easter Biscuits are a fun Easter Activity to keep young ones occupied!
Read More
Chilli Bean Con Carne
This heart 'Chilli Bean con Carne' is perfect for your meat free mondays or even any day of the week. Its quick and simple and pack full of goodness!
Read More
Cinnamon Spring Lamb
Spring lamb is coming into the shops and this tender meat is traditionally eaten at Easter.   Our recipe for cinnamon spring lamb is a great way to serve lamb.  It uses a formidable list of spices, but don’t be daunted by that as they are all working to making you work better and the lamb even more delicious.
Read More
Banana and Blueberry Pancakes with a Gooey Peanut Butter Centre
If you’re a peanut butter addicted like me then this recipe is the one for you. Filled with fresh blueberries but with a cheeky twist to indulge in!

Ingredients:

  • 100g fresh blueberries

  • 150g spelt flour or oats

  • 1 tsp baking powder

  • 1 large egg, beaten

  • 150ml milk

  • 1 tsp vanilla extract

  • 2 ripe bananas, mashed

  • 1 tsp peanut butter per pancake


Optional Toppings

  • Greek Yoghurt

  • Raspberries

  • Maple Syrup


Instructions:

  • In a mixing bowl, combine the spelt flour with the baking powder and bicarbonate of soda. Make a well in the centre.

  • In a second bowl, beat the egg, milk, vanilla and mashed banana together. Pour into the well in the first bowl and mix lightly to form a batter. Stir in the blueberries.

  • Alternatively; add the bananas, milk, egg, vanilla, baking powder and spelt flower in a food processer and mix together.

  • Then stir the blueberries into the mixture

  • Put a frying pan over a medium heat. Brush the surface lightly with oil and add a small ladleful of batter into the centre of the frying pan. Add the tsp of peanut butter into the centre of the mixture and cover with another tbsp of batter.

  • Cook for a couple of minutes, or until bubbles appear on the surface and the undersides are lightly browned. Flip over and cook for a further minute or so.

  • Repeat to make 10 pancakes in total. Serve the hot pancakes in stacks of 3 with a dollop of fresh yoghurt, raspberries and a drizzle of maple syrup.

  • Slice into the middle to reveal a gooey peanut butter centre! Enjoy!

Read More
Loading more posts