Pipi Fritters

Collected Pipis in Nunguru Harbour on New Years day - Left them to soak in a bucket of salt water over night so they would spit out any remaining sand and then the following morning we steamed them open and ate quite a few. So sweet and juicy! After a rummage in the pantry for ingredients, we cooked up the rest into Pipi Fritters for breakfast. So it went a little something like this....

Whisk 2 eggs

add:
pepper/salt
grated lemon rind
pinch of chilli powder
and a couple of finely sliced fresh mint leaves

mix in 3 tablespoons of flour
2tsp of baking powder

add the coarsly chopped pipis (about a bread n butter plate full)
and 1/4 finely diced red onion

Mix

then add sploshes of beer till the desired consistency is reached.

Scoop out of mixing bowl with tablespoon and fry on medium heat in butter or oil. Made about 12 (fed 4 of us). Eat in the sun and enjoy!

Pancakes

I was horrified on Saturday night when Leona said that she'd had pancakes for brunch on Saturday... I probably would have been ok has she got one of those pancake mixes, but she'd purchased pre-made pancakes. Apparently the look on my face was priceless.

(As opposed to the pancakes which I suspect were a small fortune.)

The following recipe is one I perfected during my summers at Cafe Luna in Hahei... and super easy to make bigger quantities, if you can do your 1 x tables.

1C Flour
1C Milk
1 Egg
1t baking Powder
1T Sugar
1 pinch of salt

Whisk; leave about 1/2 an hour to bind; pour into pan; turn etc

Makes about 6 which is good for two people. Serve with real butter and golden syrup.

You can also add things like vanilla, some plain yoghurt, spices, whatever to give the pancakes different flavours.

L will have to come back and defend herself next weekend once she's tested the recipe.

Popovers

With the cold weather now well and truely upon us, I am reminded of the times Mum used to make "popovers" as a special treat for breakfast when we were young. I have asked Mum for the recipe and here it is. (Once I get around to making some I will post a pic)

Straight from the Book ...

These beautiful creations are like fragile shells – nothing but crisp golden crusts and air. Lavish them with butter and preserves. You can bake them in your choice of containers: lightweight, shiny metal muffin pans, dark heavy cast iron popover pans or ovenproof glass custard cups.

1 cup all purpose flour (sift before measuring)
¼ teasp salt
1 teasp sugar – optional
1 tablespoon melted butter or margarine or salad oil
1 cup milk
2 large eggs

In a bowl stir together flour salt and sugar (if used) until thoroughly blended. Add butter milk and eggs; beat until; smooth (about 2 ½ minutes) scraping bowl frequently with a rubber spatula (– or just put it all in the Kitchen wiz – and wizzzz!!!

Fill greased ovenproof glass cups about half fill with batter – 12 1/3 cup size, 10 ½ cup size, or 8 or 9 6 ounce size.
(I heat gem irons in the oven, put a dab of butter into hot irons to grease them, and fill to brim with mixture – makes 12 sometimes with a bit to spare)

For a richly browned shell with a fairly moist interior bake on centre rack in a 400 F oven for about 40 minutes or until well browned and firm to touch. For a lighter coloured popover, drier inside, bake in a 375 F oven (about 180 C) for 50 – 55 minutes (Keep oven door closed: popovers may collapse if a draft of air hits them just as they are swelling above the cup – usually about ¾ way through the baking time). Remove from pans and serve hot. Makes 8 – 12 popovers.

If you like the interior of the [popovers to be especially dry, loosen them from the pan but leave sitting at an angle in cups; prick popovers’ sides with a skewer and let stand in th turned off oven, door slightly ajar for 8 – 10 minutes.

(Well it is quite a science - I am finding out a bout all the things to do that I do not do!)

My serving instructions – split and butter, fill with strawberry jam and top with lashings of whipped cream

Note from Brenda: Popovers and the Muppets is an especially good combination.