Pikelets

Prep time: 10mins
Total Time: 25mins

image & recipe @allrecipes.com




Ingredients

• 1 cup 
• self rising flour
• 1 tbsp castor sugar (superfine)
• 1 egg
• 1 tbsp melted butter
• 1/2 cup milk (needed)
• 
  
• Method:
1. Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker picklets will need a thick batter, while thin picklets will need a thin batter. Stir in melted butter last, beating until smooth.
2. Heat a skillet over medium heat. Coat with cooking spray. Drop by large spoonfuls onto the hot skillet. Picklets should be about 2 inches across. Flip when bubbles appear on the surface, and cook until browned on the other side.

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Cookbook Wish List

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My cookbook wish list....so far.

Meats:

image & recipe @yummly.com

• Women's Weekly; Chicken: Weeknights and relaxed weekends
• Women's Weekly; Mini Mince Favourites

Vegan and Vegetarian:

image & recipe @yummly.com/Kalyn's Kitchen

• Fired Up Vegetarian: No Nonsense Barbecuing by Ross Dobson
• Women's Weekly; Fast Fresh Vegetarian
• Women's Weekly; Vegie Food- Low Fat and Delicious

Healthy Eating/Dietary:

Image & recipe @yummly.com / Camilla Styles

• Women's Weekly; Low Low Fat
• Women's Weekly; The Healthy Heart Cookbook
• Women's Weekly; Mini Gluten-Free Cooking
• Women's Weekly; Mini Gluten-Free Eating
• Women's Weekly; Cooking for Diabetes

International Cuisine:

image & recipe @yummly.com/Martha Stewart

• The Silver Spoon Cookbook, Phaidon Books 1950
• Rabbits & Wrinkles - Cooking with Italian Grandmothers by Jessica Theroux
• Women's Weekly; Mexican, 2006
• Women's Weekly; Mexican 2012
• Women's Weekly; Greek Cooking Class 
• Women's Weekly; Thai Favourites
• Women's Weekly; Thai Cooking Class
• Women's Weekly; Traditional Italian
• Women's Weekly; Curries of the World

Quick and Easy:

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• Women's Weekly; One Pot Dinners
• Women's Weekly; After-Work Fast
• Women's Weekly; Pasta Meals in Minutes
• Women's Weekly; Superfast Recipes
• Women's Weekly; Mini Quick Desserts
• Women's Weekly; Mini 50 Fast Desserts
• Women's Weekly; Fast - 180 Recipes in Less than 35 Minutes
• Women's Weekly; Low Fat Fast

Baking and Breads:

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• The Great Australian Bake-Off Cookbook
• Authentic French Cookie Recipes from the Macaron Cafe by Cecile Cannone
• Women's Weekly; Pastries & Puffs
• Women's Weekly; Macaroons and Biscuits
• Women's Weekly; Baking Day
• Women's Weekly; Cakes, Bakes and Desserts
• Women's Weekly; Breads & Muffins

Treats:

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• Heston's Fantastical Feasts by Heston Blumenthal

Desserts:

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• Women's Weekly; Old Fashioned Desserts

Birthday Cakes:

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• Women's Weekly; Children's Birthday Cake Book, Collector's Edition
• Women's Weekly; Kid's Birthday Cakes
• Women's Weekly; Kid's Party Cakes
• Women's Weekly; Great Kids' Cakes
• Women's Weekly; Kids Perfect Party Book
• Women's Weekly; Party Food and Drink

Other:

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• At the King's Table: Royal Dining by Sussann Groom
• The Big Fat Duck Cookbook by Heston Blumenthal
• A Day at élBulli by Ferran Adria
• Bouchon by Thomas Keller
• The French Laundry by Thomas Keller and Deborah Jones
• The Professional Chef #8 by the CIA
• Women's Weekly; Mini Soup Plus
• Women's Weekly; Just For Two
• Women's Weekly; Summer Cooking
• Women's Weekly; Cafe Classes
• Women's Weekly; 100 Pasta Sauces
• Women's Weekly; 1000 Best-ever Recipes from AWW

Karaage - Japanese Deep Fried Marinated Chicken

Serves 6-8 as a snack

Ingredients:

• 1 kg (2 lb 4 oz) chicken thigh cutlets or fillets, skin on
• 60ml (1/4 cup) Japanese Soy Sauce
• 60ml (1/4 cup) Mirin
• 1 tsp Sake
• 2 tsp finely grated fresh ginger and its juice
• 3 garlic cloves, crushed
• Katakuriko or potato starch, for coating oil, for deep-frying
• lemon wedge, to serve
• Japanese mayonnaise (Kewpie Mayonnaise), to serve

Method:

1. Remove the bone from the cutlets and cut the chicken into 4cm (1 1/2 in) squares. Combine the soy sauce, mirin, sake, ginger and juice, and garlic in a non-metallic bowl and add the chicken. Stir to coat, cover with plastic wrap and marinate in the fridge for 1-4 hours.
2. Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180'c (350'F), or until a cube of bread dropped into the oil browns in 15 seconds.
3. Drain the chicken pieces well, discarding the marinade. Lightly coat the chicken in the katakuriko and shake off and excess. Deep-fry in batches for 6-7 minutes, or until golden and crisp and the chicken is just cooked through. Drain well on paper towels and sprinkle with salt. Serve with lemon wedges or Japanese mayonnaise.

Easy Lemon Cookies

Image @ recipe @yummly.com/ allrecipes.com

Ingredients:

Original recipe makes 3 dozen cookies

• 1 pack age lemon cake mix 
• 2 eggs
• 1/3 cup vegetable oil
• 1 tsp lemon extract
• 1/3 cup confectioners' sugar for decoration

Directions:
1. Preheat oven to 190'C.
2. Pour cake mix into a large bowl. Stir in eggs, oil and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an un-greased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

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Lemon Poppy Seed Pancakes

image & recipe @yummly.com/joy the baker

Ingredients:

• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, melted
• 2 tablespoons poppy seeds
• butter, shortening, or vegetable oil for frying
• maple syrup for serving

In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.
2. In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.
3. Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, use about 2 tablespoons for each pancake.  For larger pancakes, use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.
4. Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with
5. butter and warm maple syrup.  

Blueberry-Lemon Fizz

yummly.com / Camille Styles

image & recipe @yummly.com

*Serves 4

Ingredients:

• 1/2 cup fresh blueberries
• 1 lemon, tinkly sliced and seeds removed
• 4 mint sprigs
• 4 oz vodka
• italian soda - whatever fruity flavour you like.

Method:

1. In each of the four glasses, divide blueberries, lemon and mint. Add 1 oz vodka to each glass and stir vigorously to release the flavour. If a couple of blueberries get a bit smashed, that'll be yummy.
2. Fill glasses to the top with italian soda and serve.

Lemon Sponge Cups

image & recipe @yummly.com / Food52

Serves 4-6

Ingredients:

• 2tablespoons butter
• 1cup sugar
• 4tablespoons flour
• 1lemon, grated rind and juice
• 1 1/2cup milk
• 3eggs, separated
• 1pinch salt

Preheat oven to 350. In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture. Beat egg whites until stiff; gently fold into mixture. Pour into ramekins or individual soufflé dishes and place in pan of hot water. Bake in "moderate" oven (350, in my case) for 45 minutes. You will have a layer of lemon custard, with gorgeous, lightly browned sponge on top. Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish. You can also bake this in one large soufflé dish. Aunt Mariah likes to garnish with a thin slice of lemon.

Artichokes and parsley, preserved lemon pesto

image & recipe @yummly.com / Food52

•   Serves 4 as a side dish 

•   1/2 cup parsley (I like curly leaf, but flat leaf would probably be fine)

•   1 teaspoon kosher salt

•   3 cloves garlic

•   Peel of half a preserved lemon

•   4 medium artichokes (get ones with fat, long stems)

1. Have some acidulated water ready (water with some lemon or vinegar in it) or a fresh lemon. Trim the artichoke of its leaves, the choke, and the tough woody exterior of the stem. Rub the cut areas once in a while with the lemon or dip in the acidulated water.
2. When the artichoke is trimmed, cut it into small chunks (~1/8 inch dice) and leave in the acidulated water (or mix with lemon juice) while you make the pesto.
3. Chop together the parsley, garlic, preserved lemon (or lemon zest), and salt. Chopping the salt with the other ingredients makes the chopping less sticky. I like it slightly chunkier than you can get with a food processor, but if you don't have a big, curved chef's knife, then a processor would work fine.
4. Drain the artichoke pieces and rinse them off if they've got lemon pips stuck to them. In a medium skillet, heat about a tablespoon of oil over medium-high heat. Saute the artichoke bits until they are softened and beginning to brown.
5. Add the pesto, mix thoroughly, and saute for another minute or two until fragrant. The garlic will still be fairly raw and spicy. Can be good with a little crumbled feta or chunks of goat cheese.