Monthly Archives: June 2017

Fish Crepes

 

Crepe:

  • 1 cup plain flour
  • 2 cups milk
  • 3 eggs
  • olive oil cooking spray

Filling

  • 4 white fish fillets (from frozen ok – just thaw first)
  • Butter
  • Plain flour
  • Milk (approximately 2 cups)
  • Cheddar cheese grated – 1 cup
  • 1/2 bunch of fresh dill

Crepe:

Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.  Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Filling:

Make white sauce by taking 1 tablespoon of butter, melt in pan over low heat and then add 1 heaped tablespoon of plain flour and stir with wooden spoon until combined, start adding milk slowly and stir vigorously to stop lumps (or use whisk if you prefer), keep slowly adding the milk – once you have a nice consistency; not too thin or thick, add your cheese to melt and then add your fish and put a lid on to steam the fish in the sauce mixture.  Once the the fish is steamed break it up with a couple of works and add half a bunch of shopped dill.

Then take 1 crepe and add a spoonful of the mixture and then roll up your crepe, repeat until you have used all your crepes, try and keep back a little sauce to smooth over the top and top with a little left over cheese.  Into the oven for 15 minutes at 180 degrees celcius until just crisp on top. Enjoy.

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Pumpkin & Date Scones

  • Self-raising flour, to dust
  • 3 1/2 cups self-raising flour
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • 30g butter, chopped
  •  2 tablespoons brown sugar
  •  1 cup (150g) chopped dates
  •  1 1/2 cups (375ml) milk
  •  1 cup steamed and mashed butternut pumpkin

 

Preheat oven to 230 degrees celcius.  Lightly dust a large oven tray with flour.  Place flour, cinnamon and nutmeg into a large bowl and stir with a fork to lighten. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and dates and stir to combine.

 

Make a well in the centre of the flour mixture. Pour in milk mixed with the pumpkin and use a butter knife in a cutting action to stir until a soft but sticky dough forms.

 

Turn dough out onto a lightly floured surface and gently knead until dough just comes together. Use your fingertips to gently pat the dough into a 2cm-thick disc.  If its too wet throw on some more flour.

 

Use a 5cm-diameter pastry cutter dipped in flour to cut out scones. Arrange on the prepared tray. Gently brush the top of each scone, dust with flour.

 

Bake in preheated oven for 15 minutes or until golden and scones sound hollow when gently tapped. Serve straight out of the oven with butter!