Weekend's Are Meant For Good Food !

When we think of the weekend a few things come to mind....

Taking time off, visiting friends and family and eating delicious food!

We've put a list of things to try out this weekend that are both easy and absolutely tasty.


# Easy Fluffy Pancakes

INGREDIENTS 2 eggs 75g self raising flour 75g sugar 1 tbsp honey 1.5 tbsp milk A little oil To serve with : Slab of butter Golden syrup Fruits (optional)


DIRECTIONS Combine eggs, honey and sugar in mixing bowl. Sift flour into batter and mix well till all flour lumps are non visible. Add milk. Whip batter till smooth flowing batter. Heat up a little oil in non stick pan. Remove excess oil with paper towels. Add batter by ladle. When many bubbles start to appear around 1.5 to 2 minutes later, flip over pancake with spatula. Continue cooking pancake on the other side for another 20 seconds or so before dishing up. Proceed with the rest of the batter until all are used up. Serve with butter and golden syrup or fruits as desired.


# Muffins that TASTE like doughnuts!!


Marrying two of my favorite treats worked out to be a match made in culinary heaven and i'm not the only one who agrees.


Ingredients:

3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

2 Tbsp butter, melted

1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)


Directions:

Preheat oven to 350 F / 170 C.

Lightly grease a muffin tin.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg.

Pour into egg mixture and stir to combine.

Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

# EGGLESS OATMEAL BREAKFAST COOKIES - RECIPE COURTESY MOMMY'S HOME COOKING



INGREDIENTS Quick cooking rolled oats Whole wheat flour Apple pie spices Chia seeds Baking soda Large banana Cashew butter Honey Milk Pure vanilla extract Dried raisins


DIRECTIONS

Preheat oven to 350º F / 170 C. Line two cookie sheets with parchment paper. Set aside. In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside. Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick. Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.


# ITALIAN PORK CHOPS - RECIPE COURTESY MOMMY'S HOME COOKING


INGREDIENTS Boneless pork chops Salt and black pepper Garlic powder Olive oil Vegetable or chicken broth Onion Garlic cloves Zucchinis Mushrooms Diced tomatoes Balsamic vinegar Dried Italian seasoning Bay leaf Parsley


DIRECTIONS

Season pork chops with salt, pepper and garlic powder to taste Turn the Instant Pot ON and select “sauté” mode, adjust heat to “more”. When hot, add oil. Sear chops on both sides until lightly golden. Transfer to a plate; set aside. Add the broth, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Return seared chops to the pot. Add onion, garlic, zucchinis, mushrooms, diced tomatoes, balsamic vinegar, Italian seasoning, bay leaf, salt and pepper. Do NOT mix. Secure the lid to the instant pot. Close pressure release valve. Select “pressure cook” and adjust cooking time to 2 minutes. When the time is over, let the pressure release on its own for 8 minutes. Then, carefully turn the vent to “Venting,” to release any extra pressure that might still be in there. Press “cancel”. Then remove the lid.


# Lasagna


INGREDIENTS

9 lasagna sheets 1-1/4 pounds bulk Italian sausage 3/4 pound ground beef 1 medium onion, diced 3 garlic cloves, minced 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes 2 cans (6 ounces each) tomato paste 2/3 cup water 2 to 3 tablespoons sugar 3 tablespoons plus 1/4 cup minced fresh parsley, divided 2 teaspoons dried basil 3/4 teaspoon fennel seed 3/4 teaspoon salt, divided 1/4 teaspoon coarsely ground pepper 1 large egg, lightly beaten 1 carton (15 ounces) ricotta cheese 4 cups shredded part-skim mozzarella cheese 3/4 cup grated Parmesan cheese


DIRECTIONS

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full). Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

# Nutella Hand Pies

INGREDIENTS

1 large egg 1 tablespoon water 1 sheet frozen puff pastry, thawed 3 tablespoons Nutella 1 to 2 teaspoons grated orange zest

ICING: 1/3 cup confectioners' sugar 1/2 teaspoon orange juice 1/8 teaspoon grated orange zest Additional Nutella, optional


DIRECTIONS

Preheat oven to 400°F / 204°C.

In a small bowl, whisk egg with water. Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet. Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly. In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.

Nutrition Facts 1 hand pie: 190 calories, 10g fat (2g saturated fat), 21mg cholesterol, 100mg sodium, 24g carbohydrate (8g sugars, 2g fiber), 3g protein.


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