Text 36433, 117 rader
Skriven 2010-04-03 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: VARIOUS  00403
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> in Manila / a metal ring on the end of a long wooden pole/
 GJ> electricity

And then there's dynamite, if you want a larger catch. [g]

 JW> At the moment I have a big bag of fresh fish

 GJ> All that Omega 3 should keep you both healthy over Easter.

We just had the last of it sliced into bite-size pieces in fried rice.

 GJ> (cat) fish doesn't have much flavour of its own, so needs extra.

That's why I like to fry it in a flavourful fat, like bacon grease,
after coating it with highly seasoned flour incorporating plenty of
ground chilies of some sort and then serving it with a pungent
dipping sauce, perhaps something gingery.

 
 > famous singer and dancer.
 
 JW> They all do!

 GJ> Some give up earlier than others.  It took my eldest grand-daughter
 GJ> until she was 25 before she decided to get a real job.

I too was 25 before I had a real job.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tiramisu Pancakes
Categories: Pancakes, Desserts, Chocolate
  Servings: 8

           FOR THE PANCAKES
           DRY:
      2 c  all-purpose flour
      2 TB sugar
      2 TB cocoa powder, slightly
           rounded, sifted
      2 ts baking powder
    1/2 ts baking soda
           generous pinch of salt
           WET:
  1 1/2 c  milk
    1/2 c  sour cream
      3 lg eggs
      4 TB butter, melted
      2 ts vanilla
      2 TB instant coffee
           FOR THE GLAZE (OPTIONAL):
    1/4 c  maple syrup
      3 TB softened butter
      2 TB coffee liqueur
           For the cream:
      4 oz mascarpone cheese
      1 c  whipping cream
      2 TB coffee liqueur
      2 TB maple syrup

Start by preparing the cream and the glaze. For the cream, beat all
ingredients together and whip until you have soft peaks. Set aside
in the refrigerator. (Tip: this cream tastes amazing, and is what
really makes these pancakes. If you like generous amounts of cream
on your pancakes, you might want to make a double portion.) The
glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. Set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, baking
powder, baking soda, and salt. Make sure the cocoa powder is well
sifted, so that it will dissolve evenly.

In a separate bowl, combine the milk and sour cream until smooth (it
helps to slowly dilute the sour cream with the milk while whisking,
which reduces the chances of clumps). Add the instant coffee powder
and mix well until dissolved. Whisk in the eggs, melted butter, and
vanilla. Add the wet mixture to the dry ingredients, mixing gently
until you have a slightly lumpy batter but without any large clumps
of flour. If batter is a little runny, add a tablespoon or two of
flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.

Let the batter sit while you preheat your griddle. When griddle is
hot, drop batter in portions desired (1/4 cup for regular-sized
pancakes) onto the greased griddle. When bubbles come up and edges
look cooked, gently flip to cook the other side. Once pancakes are
cooked, transfer to a plate. 

Spread a small amount of the maple glaze over the top of the pancake
so it soaks in while still hot. Continue with the remaining batter
until done.

To serve, dollop a generous amount of the cream in between layers of
pancakes. Top with more cream, and then top with shaved chocolate,
or a light dusting of sifted cocoa powder. 

Serve with extra cream and/or glaze on the side for dipping. A
bonus: these pancakes taste amazing even when cold.

recipe from Ivory Hut

  From: Steamy Kitchen                  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Take everything you like seriously, except yourselves.

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