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This week I offer you both a
breakfast menu and a dinner menu. The dinner entree is a little more time-consuming
than the menus of earlier weeks. It's not necessarily difficult,
but will simply take a little more time to prepare.
This is definitely a company-good meal, but will also be
a perfect family pleaser, too!
The Sour Cream pancake
recipe and the Chocolate Mousse recipe
were sent to me by a lovely lady from Australia, who I've recently been
corresponding with. Her name is Glenice and she was good enough
to share both of these recipes with me, and I'd love to pass them along
to you!!!! Thank you, Glenice, for helping me out with new things to
present to everyone, and especially with conversion of some of the measurements.
Sour Cream Pancakes
1 carton of sour cream (light is fine, 8 oz. container)
3 eggs, separated
1 cup milk (whole cream or light)
1 and 3/4 cups plain flour
pinch of salt
1 tablespoon baking powder
butter
Tip the sour cream into a large bowl and add 3 egg yolks and a little of the milk. Mix
ingredients together then add the rest of the milk and stir it through. Add the dry
ingredients, folding them through the mixture so that the moisture is absorbed into the
flour. In a separate bowl beat 3 egg whites until they form soft peaks. Add the egg whites
to the pancake mixture.
Tip: Add a little of the beaten
egg white to begin with and mix it in briskly, then add the rest of the egg white folding
carefully so as not to burst the air bubbles. (Fold the beaten egg white in with a
spatula.)
Once the pancake mix is ready it can be used straight away or will keep for up to 24 hours
in the fridge. To cook, turn the heat on high under a non-stick frying pan. When the pan
is heated turn it to a medium heat. Use some kitchen paper to smear a small amount (about
a teaspoon) of butter around the warmed pan. Add the pancake mix to the pan to the size
required. They take about a minute to a minute and a half on each side, depending on the
size of the pancake. Serve on a plate with blueberry syrup (see below) and a dollop of
cream.
Blueberry and Orange Syrup
1 orange
2 pints blueberries
3 or 4 tablespoons sugar
Put the sugar, orange juice and orange rind into a saucepan with half a pint of
blueberries. Bring to the simmer. When the color of the blueberries comes through the
liquid, remove the pan from the heat and set aside to cool before pouring the mixture over
the remaining one and a half pints of blueberries. Spoon over sour cream pancakes.
Gingered Chicken with Snow Peas
This is an excellent
dish that has a delightful
Oriental flavor.
3-1/2 lbs. chicken (your
favorite pieces)
2 tablespoons vegetable oil
1 large onion, sliced
2 teaspoons garlic powder
1/4 cup dry sherry
2 tablespoons soy sauce
3 teaspoons ground ginger
2 8-oz. packages frozen snow pea pods
1 tablespoon cornstarch
3/4 cup water
6 red radishes, trimmed and sliced thin (optional)
Remove skin from chicken parts.
In a large nonstick skillet,
heat oil over medium heat. Add chicken pieces and brown well on all sides, removing
pieces to a bowl as they brown,
about 10 to 15 minutes.
Add onion to skillet and saut� until translucent. Stir in garlic powder, sherry, soy sauce and ginger.
Return chicken to the skillet. Cover and simmer chicken over low heat for 20-30 minutes or just until fork-tender, occasionally turning pieces.
In a cup, stir cornstarch and water until smooth. Transfer cooked chicken to serving platter. Cover and keep warm.
Heat the liquid remaining in skillet over high heat to boiling. Add pea pods and cornstarch mixture. Cook, stirring constantly, just until pea pods are tender-crisp and the sauce thickens. Stir in radishes and transfer vegetables to platter with chicken. Serve immediately.
Dessert
EASY CHOCOLATE MOUSSE
MADE IN FOOD PROCESSOR
3/4 cup chocolate bits or pieces
1/3 cup strong hot coffee
2 eggs
1 tablespoon rum or brandy
1 cup cream
Place chocolate bits and coffee in food processor and blend until chocolate
Melts. Add 2 eggs and process, add rum or brandy and process briefly.
Whip cream until smooth. Add chocolate mixture to cream and blend
through.
Place in glass dishes and chill.
Cartoon by Thomas
