PANCAKES

Basic pancakes with sugar and lemon Veg Basic pancakes with sugar and lemon Trust Delia Smith to show you exactly how to make classic pancakes - and enjoy Pancake Day without any flops. Ingredients For the pancake mixture * 110g/4oz plain flour, sifted * pinch of salt * 2 eggs * 200ml/7fl oz milk mixed with 75ml/3fl oz water * 50g/2oz butter To serve * caster sugar * lemon juice * lemon wedges Preparation method 1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so. 2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. 3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. 4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. 5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

BROWNIES

Ingredients: * 4 large eggs * 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa * 1 teaspoon salt * 1 teaspoon baking powder * 1 teaspoon espresso powder * 1 tablespoon vanilla extract * 1 cup (2 sticks) unsalted butter * 2 1/4 cups sugar * 1 1/2 cups King Arthur Unbleached All-Purpose Flour * 2 cups chocolate chips 1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan 2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. 3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies. 4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. 5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. 6) Spoon the batter into a lightly greased 9" x 13" pan. 7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

BANOFFEE PIE

Ingredients Switch to Cup Measures * 400 grams digestive biscuits * 200 grams butter * 2 tins condensed milk * 0.47 litres double cream * 2 large bananas (ripe) * 1 chocolate (for grating decoration) Method 1. melt butter and add crushed biscuits, spread on bottom of tin & chill. boil the tins of condensed milk for 2-2.5 hours. BE SURE THAT THE TINS ARE SUBMERGED IN WATER AT ALL TIMES - OR ELSE YOU WILL BE CLEANING THE CEILING!!! 2. when cool spread the toffee over the biscuit base. slice up a couple of ripe bananas on top of toffee whip up the cream and spread over the banana. 3. grate some chocolate or even chocolate curls, or drizzle melted chocolate over the top chill (or serve straight away) and serve to very happy people! 4. BIG TIP one can boil up a load of tins of condensed milk. once they are cooked they will keep very safely for months in the larder or cupboard. just keep an eye on water levels. this makes it the fastest dessert in town if one has the toffee already. also the biscuit base mix freezes very well.

PAELLA

Ingredientes (6-8- personas): * 200 g de arroz bomba * 1 muslo de conejo * 1 muslo de pollo * 100 g de chorizo sarta * 4 langostinos * 8 mejillones * 8 almejas * 100 g de judías verdes * 1 tomate rallado * 1 ñora * 1 limón * agua * aceite de oliva virgen extra * sal * unas hebras de azafrán * 1 cucharadita de pimentón dulce Elaboración de la receta de Paella mixta: Sofríe la ñora, las almejas, los mejillones y los langostinos en una paella con un chorro de aceite. Retira el marisco a un plato y reserva. Trocea el muslo de conejo y el muslo de pollo e incorpora a la paella. Sazona y cocina durante 10-15 minutos, hasta que se doren bien. Trocea el chorizo y las judías verdes y añádelos. Agrega el tomate rallado y sofríe el conjunto. Espolvorea con un poco de pimentón y unas hebras de azafrán e incorpora el arroz. Sofríe. Cubre la paella con agua (el doble de agua que de arroz y un poco más) y sazona. Cocina a fuego fuerte durante 9 minutos. Pasado este tiempo, baja el fuego, añade el marisco y cocina el conjunto a fuego medio durante 8 minutos. Aparta la paella del fuego, adórnala con el limón cortado en medias lunas y tápala con un paño limpio y seco. Deja reposar durante 10 minutos como mínimo. Sirve.

FULL ENGLISH BREAKFAST

Stress-free full English breakfast Stress-free full English breakfast A proper fry-up is a very personal thing, so feel free to swap in and out what you like best. Ingredients Per person, allow: * 2 sausages * 2-3 rashers of bacon * 2 flat mushrooms * 1-2 ripe tomatoes * 1 thick slice of black pudding * 1 large egg * 1 slice of bread * Preparation method 1. Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil. 2. Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven. 3. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven. 4. For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. 5. For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape. 6. For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy. 7. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice. 8. For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice. 9. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce