The New Nation - Internet Edition

Giant pancakes

Ingredients

3 large eggs

1/2-cup sugar

6 tablespoons (3/4 stick) butter, melted

1 1/2 cups all purpose flour

1-cup milk

1-tablespoon baking powder

1/4-teaspoon salt

Butter

Warm maple syrup

Preparation

Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.

Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scants 3/4-cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.

Banana Crumb Muffins

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Basic Deviled Eggs

Ingredients

12 large eggs

1/2 cup mayonnaise

1 1/2 tablespoons mustard

Salt and pepper

Paprika

Method

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life.

Tip: A bed of decorative lettuce leaves, parsley or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

Try one of these options:

Substitute sour cream for the mayonnaise.

Substitute mustard with Dijon mustard or spicy brown mustard.

Add one of the following to the filling:

2 finely chopped green onions,

2 tablespoons minced parsley,

1 tablespoon chopped chives,

1/2 cup chopped shrimp, crab, or salmon,

3 tablespoons crumbled blue cheese,

1/2 cup chopped olives,

1/2 cup shredded cheddar cheese.

Method

Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider vinegar and 1 teaspoon Worcestershire sauce.

Low cholesterol deviled eggs: Discard all but 2 whole egg yolks. Chop 8 egg-white halves (4 whole egg-whites) and mash them with the remaining egg yolks. Cut the mayonnaise to 1/4 cup and the mustard to 2-3 teaspoons, according to taste. Prepare as directed above. Makes 16 appetizers.

Chocolate Brunch French Toast

Ingredients

* 1 cup chocolate milk

* 2 large eggs

* 2 teaspoons butter or margarine

* 8 slices white or French bread

* Powdered sugar (optional)

* Sweetened whipped cream (optional)

* Grated chocolate (optional)

Method

Whisk together chocolate milk and eggs in medium bowl.

Melt butter in large, nonstick skillet over medium heat. Dip bread into milk and egg mixture to coat evenly. Cook bread on each side for about 3 minutes or until cooked through. Dust with powdered sugar. Garnish with whipped cream, chocolate and raspberries.

Vegetable samosa

Ingredients

Advertisement1 med size bag of frozen mixed vegetables (usually has carrots, peas, sweet corn, green beans)

2 med onions finely chopped (preferably in a blender)

½ clove garlic crushed

1½ inch length size of ginger - optional (this must be chopped in a blender)

Coriander finely chopped

1½ teaspoons salt

2/3 green chilies finely chopped

2 teaspoons garam malasa

1 heaped tablespoon of geera

Vegetable oil

Filo pastry sheets

Method

1. Cook the onions, garlic, ginger, green chillies and salt until brown. Add mix veg and continue to cook on medium heat until till veg is cooked. Allow veg mix to cool.

2. Taste the veg mix and add red chilli powder if not spicy enough and salt. Not any sooner but before you begin to make the samosas add the garam masala, coriander and geera.

3. Roll filo pastry into 4 inch diameter circle, half, dampen the edges and make a cone shape, fill the cone with the mix, seal by dampening with water, once sealed, fry in vegtable oil, you will know when samosa is ready it will float to the top of the oil pot, drain the excess oil by placing on kitchen roll, and serve hot or cold.