Twitter Chef Avatar Fun: Nigella Lawson’s (Blueberry) Pancakes

Remember when I blogged about this fun new idea called ‘Twitter Chef Avatar’, way back in February and March? Nancy came up with the great idea of each of us picking a different chef for each month, all of us making anything we each selected to make from that chef’s recipes, taking a photo of our efforts, and using that photo as our avatar for that month. I somehow lost track and didn’t participate after March

This month I had a great excuse to get back into Twitter Chef Avatar: I got to pick the chef for September. I figured it would be a good idea to pick a chef of which I actually own some cookbooks. So my pick was Nigella Lawson, I actually own two of her cookbooks: ‘Hoe word ik een goddelijke huisvrouw‘ a.k.a ‘How to Be a Domestic Goddess‘ and ‘Nigella’s Kerst‘ a.k.a. ‘Nigella Christmas‘ but am ashamed to admit I hadn’t cooked from either of them until now.

I went back and forth between loads of appealling recipes in both books until I ended up picking her recipe for Pancakes from ‘Hoe word ik een goddelijke huisvrouw‘, simply because it was Sunday morning and I was in the mood for pancakes! The recipe can be found below, on page of ‘Hoe word ik een goddelijke huisvrouw‘ or here on Nigella’s website.

(Blueberry) Pancakes
from Nigella’s How word ik een goddelijke huisvrouw

225g plain flour
1 tablespoon baking powder
Pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
300ml milk
butter for frying

The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it. Nigella likes to leave the batter for 20 minutes before using it; she also suggest that you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.

Nigella gets 11 blini-pan-sized pancakes out of this or16 silver-dollar-sized ones on the griddle.

Nigella suggests to add blueberries to the pancakes just before they are ready to be turned over, I did this for half of the batter. I liked both pancakes, but preferred the version with the blueberries: what can I say, I love blueberries!

Here are some other Twitter Chef Avatar Fun: Nigella Lawson posts:
Kayte made Nigella’s Peach Melba

Please let me know if you posted about Twitter Avatar Fun, I will be more than happy to link to your post too!

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Twitter Avatar March – Emerill Lagasse Snickerdoodles

It’s time for another round of Twitter Avatar Fun. Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.

March’s avatar chef is Emeril Lagasse, chosen by my dear friend Margaret. I chose to make Snickerdoodles, the recipe can be found here. I basically made these as written, except for one tiny detail: I added 1/2 teaspoon of cinnamon to the cookie dough. I simply couldn’t resist it! Now I’m sure there must be something wrong: the recipe says it will make 20 cookies, but I ended up with 40 of these delicious cookies!

Next month’s chef is Jacques Pepin, chosen by Di.
Snickerdoodles
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
8 tbsp (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 2 tbsp
2 large eggs
1 tbsp cinnamon (I used an extra 1/2 tsp)
Preheat the oven at 350 degrees Fahrenheit.
Sift the flour, baking soda and salt (and optional 1/2 tsp cinnamon) into a bowl.
Beat together the shortening and butter. Add 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and blend well until smooth.
Mix the three tablespoons sugar with the tablespoon cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls to 1/2-inch disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Twitter Avatar February – James Beard Refrigerator Spice Cookies


Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.




February’s avatar chef is James Beard, chosen by Nancy. The recipe I chose is Refrigerator Spice Cookies, its in ‘American Cookery’ (1972) by James Beard, but it can also be found here.

These cookies reminded me a lot of Speculaas, I divided the dough into three and baked 2 portions. The third portion can be found in my freezer, waiting for a surprise visitor 😉 I taste-tested one cookie, it reminded me a lot of Speculaas. Most cookies found their way to work where they were devoured by my colleagues, the rest are at my parents house waiting to be eaten by my dad.


 

Next month’s chef is Emeril Lagasse, chosen by Margaret

Refrigerator Spice Cookies
(American Cookery by James Beard)
Yield: 5 dozen cookies

Ingredients
2 sticks unsalted butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
2 cups sifted AP flour
1 tbsp cocoa
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt

Preheat the oven to 375o F. 

Cream the butter, then cream in the sugar until fluffy. Beat in the vanilla and the eggs. In a separate bowl, sift together the flour, cocoa, cinnamon, nutmeg, cloves, and salt. Combine with the butter mixture until well blended.

Divide the dough into 3 or 4 parts and form rolls that are approximately 1 1/2 inches in diameter. Roll them up in wax paper or aluminum foil and store in the refrigerator or freezer until firm, about an hour.

With a sharp knife, slice into 1/4-inch rounds. Place on cookie sheets and cook until lightly browned at the edges, 10 to 12 minutes. Remove from pan and cool on a wire rack.