Let’s talk sourdough pancakes for a minute. I have been meaning to come up with something for a while and this is my first crack at them. I’ll share the process here and get something up on the blog once I refine it a bit more:
For the levain, I did a lower inoculation and therefore it was ready in about 10 hours. Mostly because it was last night and I wanted to make these as soon as I woke up, so it was easiest to build it this way:
25 grams mature starter
100 grams @kingarthurflour whole wheat
100 grams @kingarthurflour bread flour
200 grams warm water
Mix, cover, and let sit for 8-12 hours .
For the pancake mix:
1. Mix 75 grams milk of your choice (I used whole cows milk), 75 grams brown sugar, 1 egg, and 75 grams of Creme fraiche (or yogurt/sour cream) with a whisk.
2. Whisk in 150 grams of levain and 25 grams of butter (or your choice of oil).
3. Mix in 100 grams of whole wheat flour and 75 grams of bread flour
4. Let this mixture rest for at least 1 hour (I’m certain overnight would be best in the fridge).
5. Cook in a skillet with a bit of butter/oil.
Instead of syrup I used a mixture of Creme fraiche and wildflower lavender honey. Half and half of each mixed together. Top with fruit and whatnot. What do you think? Do you have a sourdough pancake method? I would love to hear it.
Sesame tofu cheesecake! 🍰 A cute and yummy dessert to go with tea after a filling meal! And like all their desserts, it’s made in-house, so it’s always fresh! Have you checked out the desserts at Icha?
NEW | (ad) Red Pepper Jelly Ham Sliders with @hatfieldmeats !
Do you know what you're doing with your extra ham for Christmas lunch? Becuase I sure do! These are a twist on those classic little ham sliders on Hawaiian rolls (my FAVE) and their loaded with spicy & sweet red pepper jelly, melty Havarti cheese, and topped with brown sugar butter and little poppy seeds. Um, yes HI. You do need them.
They're easy to make, just make one big sandwich and cut the individual rolls out after you bake and everything is hot and bubbly. The recipe feeds 8-10 so it's perfect for when you have family over next week or even this weekend! TAG ME if you make 'em! Recipe in bio & below is the link address 👇🏻
It sounds super corny, but I really am happiest when I’m cooking for others. Last night was no exception. My client threw a holiday party for 9 of his closest friends and loaded up the menu with some of my favorite dishes like Santorini Fava with Shrimp, Baked Zucchini Cakes with Sundried Tomato Tzaziki, Saffron Risotto, and Leg of Lamb stuffed with Spinach and Feta. Looking forward to cooking more feasts in 2019 #kaliorexi#personalchef
Creamy, dreamy Brown Rice Pudding that tastes like the one you grew up eating is totally possible thanks to the @instantpotofficial. I worked for weeks to create a healthier rice pudding that could live up to my family’s traditional recipe. I think I finally nailed it! And in addition to being healthy, this one is gluten, dairy, and refined sugar free! Oh- and FIXers, no treat swap needed. Check it out on the recipe link in my bio now, friends!!!
Happy Monday! 🙃🙃 Sharing one of the best life hacks - when you go to brunch and they serve you a PILE of potatoes that you clearly can’t finish... take them home and throw them in a pan the next morning. Add whatever veggies you’ve got and BAM💥, gourmet breakfast in no time at all. .
Leftover @greeneggscafe rosemary potatoes + @sprouts fresh spinach + green onion + @traderjoes everything but the bagel + sriracha + @vitalfarms over easy egg.
The best thing about featuring food 'grammers for #MeettheMemberMonday is that all day, we get to look at their delicious eats. The worst thing is that they never take pictures of themselves, making our job a bit hard! Luckily Kendra at @chicagofoodhunter snuck one in there so we can all see her pretty face, and the rest of the day, we can check out all her delicious eats! #chicagogrammers
🍕🥳 Happy “23rd” to one of my main bishes, @DallasLoveList AKA @IAmSarahMize AKA Pizza Queen! 👸🏻 And yet again, @GoodiesCakery knocks the pepperoni off the ‘za with her custom pizza cake (is there anything this woman CAN’T do with a cake)! 🎂
If you’re looking for a delicious seasonal salad 🥗 , this could be it! Sweet roast squash 🎃 & red chicory are teamed with barley, softened onions, cranberries & sage. A maple & apple 🍏 cider vinegar dressing pull it all together & it’s all topped with toasted pecans & salty Roquefort. A delicious winter salad! (😋😋)
6 slices of roast delica pumpkin (to roast, simply rub slices of squash with olive oil, salt and pepper and roast on non-stick paper at 180°C for 30-35 mins until caramelised at the edges – serve at room temperature)
150g cooked barley or spelt
1 knob of butter
2 tbsp olive oil
½ medium red onion, finely sliced
30g dried cranberries
1.5 tbsp finely chopped fresh sage
3 tbsp extra virgin olive oil
1/2 tbsp maple syrup
1.5-2 tbsp apple cider vinegar
Salt and black pepper
1 head red chicory, leaves separated
75g Roquefort 🧀
Heat the oil & butter in a small non stick frying pan. Once melted add the red onions & cranberries & cook gently for 10-15 minutes until the onions are very soft.
Meanwhile, add the pecans to a baking sheet. Roast in a preheated oven at 180°C for about 10 minutes until browned.
Once the onions have softened, add the sage and continue to cook for a couple more minutes. Then add the cooked barley until the grains are warmed through. Season well with salt & pepper. Turn off the heat.
Make the dressing by simply whisking together the extra virgin olive oil, vinegar & maple syrup. Season well with salt & pepper. Stir a little into the grains and red onion mix.
Finally build your salad. Place a few chicory leaves on a plate, scatter over the barely and onion mix. Lay the squash on top & scatter toasted pecans and Roquefort on top. Finally drizzle with some more dressing.
Ponzu-filled injectors for sushi, purple and blue sushi rice, advanced robotic 🍣 machinery 🤯- @tomichicago has the most innovative sushi in Chicago hands down. 😋 Plus you get a couple of cool shots 📷 of sushi to show off after devouring all that deliciousness 🤷🏻♀️ #doingitforthegram
Are you guys ready for the EASIEST holiday appetizer of the season and another giveaway?! #AD Roasted Red Pepper and Whipped Goat Cheese Crostini with @freakflagfoods Organic Super Kale Pesto Sauce could not be any easier! Not only that - but look how festive it is!
Today I’ve teamed up with @freakflagfoods to bring you guys an Instagram-only holiday recipe and the best part?! You get a chance to win your own assortment of Freak Flag Foods sauces! Check out the recipe below, and enter the giveaway by doing these two things:
Follow @greensnchocolate and @freakflagfoods
Comment below with which one of their sauces you’d like to try first!
Roasted Red Pepper and Whipped Goat Cheese Crostini with Super Kale Pesto Sauce
1 baguette, sliced into ½” pieces
8 ounce log goat cheese
2 tablespoons milk or heavy cream
2 tablespoons olive oil
12 ounce jar roasted red peppers, sliced
6.5 ounce jar Freak Flag Foods Organic Super Kale Pesto Sauce
Preheat oven to 400 degrees F.
Brush crostini slices with olive oil and place on baking sheet.
Bake in preheated oven for 10 minutes, until slightly golden and cool completely.
While the crostini is baking, make the whipped goat cheese by combining the goat cheese, milk, olive oil, and sea salt in a small bowl and mixing with a fork until it’s a spreadable consistency.
Spread each baked crostini slice with a tablespoon or two of the whipped goat cheese.
Top with a slice or two of roasted red pepper and then a generous dollop of Freak Flag Foods Organic Super Kale Pesto Sauce.
Serve and enjoy!
NEW YEAR, NEW ME?!
My fam over at @cleaneatssea is making sure that I end the year (and start the new one) on the right foot! If you’re struggling with ya weight or just want to eat healthier, and you’re a lazy piece of shit like me - then make sure you go check them out! They’re healthy, delicious and best of all, affordable!
I’m going to be posting a lot about @cleaneatssea and you can get in on the fun too! Make sure you use the code “PUDGE25”, to get $25 off your first order!
(Keep in mind, that they’ll be closed til the 24th).
For those who don’t know ...I lived about 11 years in Tamil Nadu and fried Idli was my absolute favorite. I had major nostalgia when I joined @kala.jamoon for a breakfast recently at @misteridli 😍 Mister Idli is located in Ajman and they serve up some amazing varieties of Idli and dosa. Do check them out 😊