Welsh Griddle Cakes
Sift flour, baking powder and salt into a bowl. Add butter and lard and mrub in with finger tips until resembles fine breadcrumbs. Stir in sugar and raisins or currants. Beat the eggs lightly and add to flour mixture with just enough milk to make ... [... more]
All Recipes AU |
Proffertjes- TAMMY VAN WISSE
Make a well in the centre and add the egg, golden syrup and half of the milk. Heat a greased poffertjes pan (or griddle iron) and pour the batter into the well. Brown on both sides (do not turn the heat too high or they will burn) Traditionally ... [... more]
Australian Womens Weekly |
Coconut Griddle Bread Sri Lanka
Five ingredients and no fuss! The result is something like a tortilla, but easier to make. We ate these with salsa, just like tortillas. From Flatbreads and Flavors (a great cookbook, now out of print). The author says they are eaten for ... [... more]
International Vegetarian Union |
Farl oatcakes
Mix the oatmeal, bicarbonate of soda and salt in a bowl. Make a well in the centre; add the butter or lard and enough hot water to mix to a soft but not sticky dough. Cover and leave to stand for about a minute. Meanwhile, heat a griddle or thick ... [... more]
All Recipes AU |
Dosais With Fresh Coconut Chutney And Potato Pallya- ...
Mix the rice and lentil flours with just enough cold water to form a thick fine paste. Add salt to taste and leave the batter in a warm place overnight to ferment. Pour a ladle of the batter in the centre of the griddle and spread evenly in ... [... more]
Australian Womens Weekly |
Grilled Vegetable and Lamb Fillet Baguette
Place lamb fillets in a large bowl, add all marinade ingredients and stir to combine. Allow to marinate for 30 minutes or overnight. Heat a griddle plate or pan until hot, and grill the sliced eggplant and capsicum. Place on absorbent paper to ... [... more]
Australian Womens Weekly |
Warm Asparagus and Egg Salad with French Dressing
Wash and cut the asparagus to desired length, peel the lower parts of the stalks if necessary. Blanch asparagus in boiling salted water, refresh in cold water and set aside. Cook on a preheated griddle plate or pan for approximately 5 minutes. ... [... more]
Australian Womens Weekly |
Barbequed Scampi with Tomato and Taragon Dressing
Cut scampi in half lengthways, remove digestive tract and brains. Toss in a bowl with oil and seasoning. Place scampi flesh side down on a preheated barbecue or griddle plate, and cook for approximately 3-4 minutes or until cooked. To serve, ... [... more]
Australian Womens Weekly |
Lamb Chops with Eggplant Stack and Sauce Soubise
Salt eggplant slices, and set aside for 30 minutes. Wash the salt off after 30 minutes, and pat dry. Place eggplant slices in a griddle pan, and cook for approximately 2-3 minutes on each side, or until cooked. Meanwhile, saute lamb chops in an ... [... more]
Australian Womens Weekly |
For the marinade:
Then place veggies and salmon on the barbeque/in a griddle pan and, when very hot, sear the salmon and vegetables for a few minutes each side until nicely char-grilled. Remove the salmon and veggies from heat and drizzle with the remainder of ... [... more]
Australian Womens Weekly |
Roasted peppers with goats cheese, rocket and balsamic ...
Place tomatoes in a small saucepan with the butter, garlic, eschallots and tarragon. Cook over a moderate heat for approximately 3-4 minutes or until tomatoes have softened. Place brioche onto a griddle pan to toast, place onto a serving plate; ... [... more]
Australian Womens Weekly |
Basic Pancakes
Whip the soymilk and oil for about one minute,and then pour into the flour mixture. Heat your griddle and then brush with more oil, griddle or pan must be hot. Pour 1/4cp of batter for each pancake and cook for about 3 mins,but check so as not to ... [... more]
International Vegetarian Union |
