BLUEBERRY PANCAKES

Ingredients:

2 cups all purpose flour

2 tsp. baking powder
1 tsp. baking soda
3 Tbs. Sugar
1 tsp. salt
2 eggs lightly whisked room temperature
2 cups buttermilk room temperature
cup unsalted butter melted and cooled
1 1/2 tsp. pure vanilla extract
3 cups fresh or frozen blueberries (thawed and drained)

Directions:
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Preheat oven to 225 degree F (If you are making a half batch, you wont need to do this)
Preheat a non-stick skillet over medium heat or an electric griddle to 350 degrees F. In a
large bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk thoroughly
to make sure that all ingredients are distributed evenly. Set aside.
In another bowl or large measuring cup, using a whisk combine the buttermilk, eggs,
melted butter and vanilla extract.
Dump the wet ingredients into the dry ingredients all at once. Using a spatula or spoon,
fold the mixture until it is just combined and is still a bit lumpy. Grease your skillet or
griddle lightly with some non-stick spray, vegetable oil or melted butter. Using a cup
ice cream scoop, measuring cup or a ladle, place batter onto preheated skillet or
griddle. Leave a couple of inches between each pancake. Place some blueberries
evenly onto the wet batter of each pancake. Use as many or as few as youd like. Cook
the pancakes for about 3 minutes or until you see a few bubbles burst on the top of the
pancakes and the edges begin to get dry. See video. Use a spatula to lift the pancake to

check underneath to see if its golden brown. Gently flip the pancakes and cook on the
other side for about another 2 minutes.
If you are making a large batch, place the cooked pancakes on a baking sheet, cover
with foil and place in the preheated oven to keep warm, as you continue to cook the
rest of the pancakes. Delicious topped with maple syrup and/or Whipped Cream.

SPANISH CHICKEN PIE

Method
1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return
to the pan, then mash with some seasoning and 2 tsp of the paprika.
2. Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until
softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip
into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
3. Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is
bubbling.

BLUEBERRY TART
Ingredients
Sweet Pastry Crust:

1 cups all purpose flour

cup sugar
teaspoon salt
8 tablespoons butter, diced
2-3 tablespoons cold water
Filling:

3 cups fresh blueberries, divided

cup water
2 tablespoons cornstarch
2 tablespoons cold water
cup sugar
2 teaspoons lemon zest
2 tablespoons lemon juice

Instructions
1. Preheat oven to 375 F
2. For the pastry, whisk together flour, sugar, and salt. Cut in butter cubes with your
fingertips or a pastry cutter until coarse. Add water a tablespoon at a time until a dough
forms. Press the dough into a 9 tart shell (preferably with a removable bottom) evenly
across the bottom and -1 up the sides. Bake for 15 minutes until light golden brown.
Allow to cool while you make the filling.
3. In a pot, combine cup water and 2 cups blueberries over medium-high heat. Cook
about 5 minutes, until berries are soft and the mixture is bright purple.
4. In a small bowl, dissolve cornstarch with 2 tablespoons water and stir into blueberries
along with sugar, lemon zest, and juice. Combine well.
5. Simmer 5-10 minutes until mixture thickens.
6. Remove from heat and stir in remaining cup of fresh blueberries.
7. Pour into cooled crust and refrigerate 4 hours or until set and cool.
8. To serve, lift tart out of shell by pushing the removable bottom up. Serve tart from tart
pan bottom. If you arent using a removable bottomed pan, just serve the tart from the
pan.

BREAKFAST MEATLOAF

0,5 Kg ayam/sapi cincang

1 teaspoon salt
1 teaspoon dried sage (pake seledri juga bisa)
1 teaspoon dry mustard
1 teaspoon black pepper
1 tablespoon maple syrup (plus another for the glaze, below)
teaspoon paprika
1 raw egg
cup diced onion
cup diced bell pepper and/or jalapeo
1 carrot, grated
2 tablespoons minced parsley
2 boiled eggs, peeled

Few leaves spinach

Glaze (optional):
1 tablespoon maple syrup
1 teaspoon Sriracha sauce
Kalo gak ada pake saos teriyaki/bbq

Tools

Baking sheet
Oven
Wadah buat nyampur daging+isinya

Instructions
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Set oven to 350F.

Combine chicken/beef with seasonings, salt through paprika. Mix well with your hands.
Add raw egg, onion, peppers, carrot, and parsley and combine well.
Spread half the pork mixture out on a baking sheet, forming an oval about 6 long x 4
wide x 1 thick.
Wrap a couple of spinach leaves around each boiled egg.
Cover each egg/spinach with half the remaining pork mixture.
Lay the pork covered eggs down on your pork oval, lengthwise. Shape the now-weirdlyrounded loaf into a regular meatloaf shape.
Bake 30 minutes

PROFITEROLES
Ingredients:
50 g unsalted butter
90 g gula halus
75 g strong white flour, sifted with pinch of salt
2 large eggs
300 ml double cream, whipped up
1 tsp vanilla extract
200 g dark chocolate
Step 1: Make The Choux Pastry
Preheat the oven to 220 c. Add 150ml of water, butter and 1-2 tsp of the sugar into a saucepan and stir
until the butter has melted. Once the water begins to boil, take the pan off the heat and pour in the
flour. Using a wooden spoon beat the mixture quickly until it becomes a sticky ball. Leave to cool for 5
minutes. Crack in one of the eggs and keep beating until all the egg has combined into the mixture. Add
the next egg and slowly mix into the pastry dough. Keep beating until the mixture has a glossy sheen.

Step 2: Shape The Pastry

Line two baking sheets with greaseproof paper and sprinkle with cold water so they are slightly damp.
This will help the pastry to rise. Using a piping bag, or two teaspoons, spoon blobs of the mixture onto
the baking trays. Continue until all the mixture has been used up. Wet your finger and shape the blobs
so they are round. Place in the oven for 18-20 minutes until they have puffed up and have turned golden
brown.
Step 3: Make The Chocolate Sauce
To make the chocolate sauce pour 80g of caster sugar and 100ml water into small saucepan and bring to
the boil to make a syrup. Place 200g of broken up chocolate into a heatproof bowl and set over the
same pan, making sure it doesn't touch the water below. Stir the chocolate occasionally until all the
chocolate has melted. Take the pan off the heat and stir the syrup into the melted chocolate.
Step 4: Dry Out The Profiteroles
Once your profiteroles have risen and turned golden brown remove them from the oven. Using a skewer
or small knife make a small hole in the bottom of each ball and then place them back in the oven for 2-3
more minutes to dry out. Remove from the oven and leave to cool.
Step 5: Assemble The Profiteroles
Once the profiteroles have cooled use a knife to make the small hole in the botom of each ball. Transfer
your whipped double cream, flavoured 1 tsp of vanilla extract, into a piping bag and pipe the cream into
the hole in each of the profiteroles. Continue until all your profiteroles are filled with cream. Do not do
this more than 2 hours before serving the profiteroles as they will turn soggy. Once all your profiteroles
are filled with cream pile them on top of each other on a plate. Just before you serve your profiteroles
drizzle over the