These easy, fluffy pancakes made with self-raising flour, eggs, milk and baking powder are the perfect single serve breakfast or brunch.

Pancake recipe for one

(1/4 cup) self-raising flour

15.00 gm caster sugar

1.00 gm baking powder

egg, lightly whisked

milk

2.20 gm vanilla extract

Melted butter, to brush

Vanilla yoghurt, to serve

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Ici, les haricots rouges cuits avec du lait de coco, de l’ail et du riz constituent un repas nourrissant qui ne dérogera pas à votre budget: c’est un classique jamaïquain qui ravira toute la famille.

haricots rouges et riz à la jamaïcaine

Une tasse d'une capacité de 190 ml contenant des haricots rouges secs

grosses gousses d'ail, écrasées

Un bol d'une contenance de 1/3 litre contenant du lait de coco non sucré

Un bol d'une capacité de 3/5 litres contenant du riz à grain long

oignons verts hachés

1,5 cuillères à café de feuilles de thym frais

cuillère à soupe de sel de mer

sel et poivre noir fraîchement moulu, au goût

eau, au besoin

Mettez les haricots, l'ail, le lait de coco et 1/2 litre d'eau dans une casserole moyenne et amenez à ébullition. Réduisez le feu à doux, couvrez et laissez mijoter les haricots jusqu'à ce qu'ils soient tendres, environ 2 heures.

Ajoutez 3/5 litres d'eau, riz, oignons verts, thym, 1 cuillère à soupe de sel et un peu de poivre noir fraîchement moulu.Portez le mélange à ébullition, remuez, puis réduisez la chaleur, couvrez et faites cuire sans remuer environ 20 minutes, jusqu'à ce que le riz a absorbé tous les

Laisser reposer le mélange pendant 15 minutes, toujours couvert. Remplir le riz et les haricots à la fourchette avant de servir et ajouter du sel et du poivre au goût, si désiré.

How to make eggy bread? Follow our seven step recipe. It only takes ten minutes to prepare and cook, and serves two.

Eggy bread recipe

British Lion eggs

bread

metal shape cutter

傳統蘿蔔糕

條 (削皮後約600 grams)

在來米粉 300 克

澄粉 30 克 或 （玉米粉14 grams+馬鈴薯粉17 grams）或 （玉米粉24 grams+樹薯粉7 grams）

水 900 cc(分成500 cc 與 400 cc 兩部分)

大匙

烘焙紙

調味料：

小匙

(2)白胡椒粉及胡椒粉 適量

a. starch），屬小麥澱粉，是加工過的麵粉，用水漂洗過後，把麵粉裡的粉筋與其他物質分離出來，是一種不含麵筋的麵粉，也就是無筋澱粉。

刨蘿蔔絲
 將白蘿蔔洗淨，去皮後以孔徑大的刨絲器刨成較粗的蘿蔔絲。
PS
a.以斜刨的方式刨蘿蔔絲較長。
b.較粗的蘿蔔絲吃起來才有口感。

調粉漿
將在來米粉與澄粉一起放入較大的碗中，加入第一部分的水500c，攪拌均勻調成粉漿(稀稀水水狀)。

炒蘿蔔絲
炒鍋倒入適量油，燒熱後放入蘿蔔絲，以中火炒軟，再加入第二部分的水400cc，並加入調味料，短暫拌炒勻，就可進行作法4(如煮久一點，蘿蔔絲會熟透，完成的蘿蔔糕會較有彈性，唯較沒有蘿蔔絲口感)。
PS
a.如煮久一點，蘿蔔絲會熟透，完成的蘿蔔糕會較有彈性，唯較沒有蘿蔔絲口感。
b.將全部900cc水都用在調粉漿亦可(於作法3不加水)。

粉漿倒入蘿蔔絲融合成蘿蔔糊
一邊將作法2的粉漿倒入作法3蘿蔔絲的鍋中，倒粉漿時要邊倒邊攪拌(很快就變濃稠狀)，當粉漿倒一半時轉小火，完全倒入後，持續拌攪至粉漿濃稠時關火。關火後，可再攪拌一下，讓蘿蔔糊更均勻。
ps 利用時間將電鍋內鍋舖上烘焙紙(以2張烘焙紙90度交叉方式)。

蘿蔔糊置入內鍋
將舖上烘焙紙的電鍋內鍋，倒入作法4的材料後，抹平表面。
ps 內鍋也可不舖烘焙紙，可採內鍋以紙巾抹一層油的方式。

蒸蘿蔔糕
電鍋外鍋不需放蒸架，外鍋加入三米杯水，放入作法5的內鍋，按下開關約蒸45鐘，電鍋跳起再悶5分鐘，開蓋取出內鍋。將蘿蔔糕拿出來放涼定型，放涼定型後才能切片，口感ㄉㄨㄞˉㄉㄨㄞ ㄎ一ㄡ彈，吃得到蘿蔔絲口感，只要沾上醬油膏就是樸實好味道，亦可油鍋煎香也是美味。

補充說明~港式蘿蔔糕作法:
傳統蘿蔔糕作法3進行前，先炒鍋熱油炒2大匙紅蔥頭粗末(或油蔥酥)爆香至金黃色、2大匙蝦米末、2大匙香菇末(乾香菇用水泡發，香菇水留用，當水使用)，炒好後乘起，原鍋再炒絞肉，絞肉炒好後加入前面炒過的3樣材料，嗆1大匙醬油炒香。接著續依傳統蘿蔔糕作法3放入蘿蔔絲進行後續步驟。

Try this homemade Bucatini recipe the whole family will love. Made with extra-virgin olive oil, pancetta, yellow onion and ground black pepper. Easy ste…

Bucatini 

olive oil

guanciale, pancetta, or bacon cut into 1/2-inch dice

yellow onion, diced

black pepper,

San Marzano-style tomatoes, pureed

hot pepper flakes

bucatini

pecorino Romano, grated (about 3/4 cup)

Bring a large pot of cold water to a boil.

Bring a large pot of cold water to a boil. Put the olive oil and guanciale in a 14-inch saute pan over medium-low heat. After 3 minutes, add the onions. Cook, stirring occasionally, until they are translucent and the guanciale has started to brown. Season with coarsely ground black pepper. Add the tomatoes and the hot pepper flakes and simmer the sauce until it has reduced by two thirds, then turn off the heat. Drop the bucatini into boiling salted water and cook, stirring frequently, until the pasta is almost al dente. Drain the bucatini 3 minutes before the indicated cooking time, reserving 1 cup cooking water. The pasta will cook for the last few minutes in the sauce and absorb its flavors. Transfer the bucatini to the tomato sauce and turn the heat to medium-high. Simmer the bucatini in the sauce for about 2 minutes, adding cooking water as necessary and stirring frequently to avoid sticking. Transfer the pasta to a large mixing bowl and add half of the pecorino. Toss well until the pasta has turned brick red and serve immediately with the remaining cheese.

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Pancake recipe for one

haricots rouges et riz à la jamaïca...

Eggy bread recipe

傳統蘿蔔糕

Bucatini

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The most viewed 1 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pancake recipe for one

haricots rouges et riz à la jamaïca...

Eggy bread recipe

傳統蘿蔔糕

Bucatini

The most viewed 1 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine