Okay, okay, I know. I have been owing some recipes up here. Have not been having some time to sit down and blog about recipes up here. (Bullshit.)
I really miss my trip to UK and Europe. It's just so wonderful being out there. That's what everyone says when they do escape from their little homes, into the world out there. Yes, because it is just so different.
I really miss my trip to UK and Europe. It's just so wonderful being out there. That's what everyone says when they do escape from their little homes, into the world out there. Yes, because it is just so different.
This recipe is a courtesy of one of my host in England's Chacewater. Lisa is a wonderful host, at Salem House B&B. (Okay, I asked from her, because it's just so simple and nice! And she's so lovely to just write down the recipe for me without hesitations.)
If you didn't know where is Chacewater, it's a small village in Truro, Cornwall. Really a very small village, you could practically walk through the village within 20 mins, but the people there are, as opposed to modern cities, a lot friendlier. They say, "the smaller the village, the friendlier the people are." So true. They know each other very well, even know who lives at where and such.
My friend and I got somewhat lost, while trying to find the B&B. GPS isn't working there, with limited network as well. Maybe I should have really master the art of a paper map. Well, there happened to be a friendly guy who was on his truck, and realised that we might be missing and guide us to the correct place. How wonderful.
If you didn't know where is Chacewater, it's a small village in Truro, Cornwall. Really a very small village, you could practically walk through the village within 20 mins, but the people there are, as opposed to modern cities, a lot friendlier. They say, "the smaller the village, the friendlier the people are." So true. They know each other very well, even know who lives at where and such.
My friend and I got somewhat lost, while trying to find the B&B. GPS isn't working there, with limited network as well. Maybe I should have really master the art of a paper map. Well, there happened to be a friendly guy who was on his truck, and realised that we might be missing and guide us to the correct place. How wonderful.
Chacewater is quite rural, and it's just greens everywhere, or at least where I stay. I see horses as neighbours, cows as next door kids, and greens as roads there. A very very nice escape from all those fast-paced environment that I have been used to.
And.. I know, I know.. This recipe states.. "American" Pancakes, but why from England? That's because I haven't been to U.S.A yet! No, that's partly a joke, but true. Because American pancakes are usually fluffy, a lot fluffier than other places. Even Lisa said so.
Lisa, so happened that she has been in Singapore when she's young, and when the British were still around here, with her dad. She vividly remembered Changi, and many places that we still know about. I was actually quite surprised, because she doesn't look that old. Probably around 40 the most. But she has sons whom are around my age! Surprise surprise! Ooh, one of her son is a model in ASOS. Guys, if you ever bought clothes from there, most likely her son modelled those. I happened to wear an ASOS shirt on that day when we talked about her son. HA!
Ooh, and she makes lovely breakfast. And I mean.. Really great breakfast. The above is made by here. I know.. It's a lot nicer than mine, but hey! I don't have bacons on hand. And that lovely blue herb flowers that were from her garden, that tasted like cucumbers. (*ahem* excuses)
And this is her Sausage and Ham breakfast. Lovely! I am just so gonna bombard you guys with her breakfast photos.
And her lovely smoked salmon and scrambled eggs breakfast. My friend loved this so much that he had it for 4 days. Ha! Sorry, I don't have this recipe. Boohoo. Maybe I should try asking.
And.. I LOVE THE GRANOLAS THERE! Damn. Why don't we have this granolas here in Singapore? Or do we? It's so full with nuts, raisins and everything. Each bite is just full of every thing else. Just look at the amount of things are there in this bowl. Yums!
And a beautiful napkin ring. Ooh, did I mention that the house is like over a few hundred years old? YES! It is, but it doesn't look like one! But because of the structure of the house, the data connection is damn bad. Doors are slightly lower than the outside door (because the outside door is newer, and the inside door is solid old wood). But.. Why do we need these when we are supposed to relax? I wonder too.
She can't understand one thing though, why do we love to take so many photos of things? I told her, for memories that really last us because images are always there. But of course, it's the experiences and wonderful things that you keep in your heart.
She can't understand one thing though, why do we love to take so many photos of things? I told her, for memories that really last us because images are always there. But of course, it's the experiences and wonderful things that you keep in your heart.
American Pancakes
Recipe with courtesy from Lisa.
Ingredients
200g self-raising flour
1 tsp baking powder
1 tbsp caster sugar
1 egg
250-300ml milk
big knob of butter, melted
Optional: Maple Syrup, Butter, Bacons
Directions
1) Sift flour and baking powder into a large bowl. Add caster sugar. (I just do it in a big jug for easier pouring into the pan later)
2) Whisk egg and milk in a smaller bowl and add to the dry ingredients. Add enough milk to make into a thick batter. It should be close to a cake batter. Add melted butter and stir till combine. Set aside for 30 minutes to relax the batter's gluten strands.
3) Using a frying pan, over medium heat, butter or oil the pan. Add a ladle of batter, or 2, if your pan is large enough. Wait till the top begins to bubble, about 1-2 mins, flip the other side and cook for another 30 seconds to 1 minute, or until brown. Try not to overcook the pancakes or it will become dry.
4) Stack the finished pancakes on a plate and cover with a tea towel to keep it's moisture. Serve warm, with maple syrup or butter, with bacons if desired.
Recipe with courtesy from Lisa.
Ingredients
200g self-raising flour
1 tsp baking powder
1 tbsp caster sugar
1 egg
250-300ml milk
big knob of butter, melted
Optional: Maple Syrup, Butter, Bacons
Directions
1) Sift flour and baking powder into a large bowl. Add caster sugar. (I just do it in a big jug for easier pouring into the pan later)
2) Whisk egg and milk in a smaller bowl and add to the dry ingredients. Add enough milk to make into a thick batter. It should be close to a cake batter. Add melted butter and stir till combine. Set aside for 30 minutes to relax the batter's gluten strands.
3) Using a frying pan, over medium heat, butter or oil the pan. Add a ladle of batter, or 2, if your pan is large enough. Wait till the top begins to bubble, about 1-2 mins, flip the other side and cook for another 30 seconds to 1 minute, or until brown. Try not to overcook the pancakes or it will become dry.
4) Stack the finished pancakes on a plate and cover with a tea towel to keep it's moisture. Serve warm, with maple syrup or butter, with bacons if desired.