June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Holy crêpe! It's Pancake Day

By
Eve O'Sullivan
Added
21 February, 2017

With a range of toppings from baby greens with avocado, to traditional lemon and sugar, Patricia Trijbits' pancakes are utterly delicious - and are in fact, good for you in so many different ways. It's where we'll be headed this Shrove Tuesday and Patricia shares her secrets with us here...


Buckwheat is a great non-wheat flour to combine with other flours, or use on its own for creating gluten-free blinis and crêpes. As it is a pseudo-wheat (it's a seed) it lowers cholesterol and blood sugar levels and is a good source of magnesium.


When it comes to raising agents, less is better on all fronts. For one quantity of baking powder, use two quantities of bicarbonate of soda. If you want to make traditional blinis though, you’ll need to use yeast.






Even without the toppings, pancakes are good for you. Eggs + milk (or any alternative) + flour is a winning combination of nutritional ingredients. Eggs are rich in protein and vitamin B and omega 3. Organic flour is a pesticide-free source of carbohydrates that are essential for the body's production of energy and milk is a great source of calcium, whilst buttermilk also provides the health benefits of being low in lactose and full of probiotics.


I get inspiration for topping from all sorts of places, but I guess the classic ones are Ottolenghi, Alice Waters and of course, my customers. My favourite savoury topping is avocado, thyme roast tomatoes, plenty of herbs, preserved lemon and a beautiful olive oil. I also love the sweet and savoury combination of bacon, blueberries and maple syrup. 


The most common way that people go wrong? The heat of the pan. Get the pan going on a medium heat, then add butter or oil the base a little and immediately pour in the batter - as long as it’s cooked to a beautiful golden colour on both sides - and the batter has a fair balance between eggs, flour, milk (1 egg, 1 cup of flour and 1 cup of milk, tiny bit of salt) you can't fail.  


The easiest way to make a perfect pancake is to stop looking for perfection. The most satisfying pancakes are those which you just whisk up in a few minutes - maximum feel good factor in a short space of time, especially when you're rushed in the morning. A perfect way to start the day.


You can sample Patricia's pancakes for yourself at her restaurant, Where The Pancakes Are, near London's Borough Market.


Feeling inspired? Try one of our favourite pancake recipes from the library

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