Swedish Pancakes

This morning, poor and broke from our new deck adventure, I whipped up a lovely batch of Swedish Pancakes. They came out perfect and we had them with some yummy British raspberry jam. We sat up on the new deck (not quite done yet) and enjoyed a lovely breakfast!

P.S. This deck thing is why I haven't blogged as much! Its taken up time, money etc... BUT we are now DONE!! yea!! xx

Doggies On The Deck

Swedish Pancakes

Recipe courtesy Emeril Lagasse

Ingredients

* 1 large egg

* 1 cup milk

* 1/2 cup all-purpose flour

* 1 tablespoon sugar

* 1/8 teaspoon salt

* 2 tablespoons melted butter

* Oil, for griddle

* Sour Cream, as accompaniment

* Lingonberry jam, as accompaniment

Directions

Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.

Beat the egg and milk in a small bowl.

In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter.

Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.

Serve hot with sour cream, or lingonberry jam.

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Shrimp Fettuccine Alfredo

Using up some ingredients we had laying around and adding some cooked shrimp... We threw this Fettuccine Alfredo together with a little recipe help from Emeril Lagasse.

I've have never made an Alfredo sauce because it seemed like a hard task, but it wasn't at all.

I know your looking at the pic and there are no Fettuccine noodles! 

I used up the angel hair noodles we had stuffed in the back cupboard.

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Fettucine Alfredo

Recipe courtesy Emeril Lagasse - Food Network Link

Ingredients

• 1 pound dried fettucine
• 6 tablespoons unsalted butter
• 1 shallot, minced
• 1 cup heavy cream
• 1 cup finely grated Parmigiano-Reggiano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley, for garnish, optional

Directions

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

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Three Really Yummy Salads For You!

Try something new and give these yummy salads a try!

Watermelon And Strawberry Salad With A Chile Vinaigrette
Courtesy of Whole Foods Recipes By Laura Martinez

This sweet and spicy fruit salad makes a refreshing side dish with a summer meal. The salt and chile balance the sweetness of the fruit and provide the perfect savory note.

... 2 tablespoons finely chopped red onion
... 2 tablespoons lime juice
... Salt to taste

... 1 to 2 Thai or serrano chiles, finely chopped

... 2 tablespoons chopped cilantro
... 1/4 cup olive oil
... 6 cups (1-inch cubes) seedless watermelon
... 4 cups strawberries, hulled and halved

In a large bowl, whisk together onions, lime juice, salt, chiles and cilantro. Drizzle in oil while continuing to whisk constantly. Add watermelon and strawberries and toss gently to coat. Serve immediately. Serves 6

Bistro Salad With A Balsamic Vinaigrette
Courtesy of Rebecca Louise with help from Emeril Lagasse

The Salad...
... 1 pound of baby heirloom tomatoes - cut up in half and quartered
... 1 1/2 cup of cut up mozzarella cheese cubed
... 1 half of red onion sliced up thinly
... 1/3 cup chopped up parsley
... 1 cup of sliced mushrooms
... 2 cups of a fresh baguette drizzled with olive oil, toasted and cut into cubes


The Balsamic Vinaigrette...
Courtesy Emeril Lagasse

• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil
• Mesclun salad mix or favorite greens, for accompaniment
• Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
• Blue cheese, for garnish

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

(I just blended it up in the blender)

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Roasted Corn Salad
Courtesy of Kelly by Laura Martinez

... 3-4 ears of corn roasted with husk on the grill or in the oven for about 30min. and cut of the cob or 1bag sweet corn roasted in the oven
... 1/2 cups grape tomatoes
... 1 cup feta cheese
... 1 bunch chopped cilantro
... 1/2 tbs cumin or to taste
... salt & pepper to taste
... 1/4 cup olive oil, or enough to bind

Mix together and serve chilled
Enjoy!