Thursday, 15 February 2018

Written by The Good Housekeeping Cookery Team

A classic French dish, the combination of potatoes, bacon and cheese is too hard to resist!

·         800 g waxy potatoes, such as Charlotte or Vivaldi, cut into 0.5cm (1/4in) wide slices
·         200 g (7oz) smoked lardons
·         2 onions, sliced
·         250 g (9oz) Reblochon or Camembert, cut into 1cm (1/2in) slices
·         100 ml (3 ½ fl oz) dry white wine
·         100 ml (3 ½ fl oz) double cream


1.       Preheat oven to 200°C (180°C fan) mark 6. Put potatoes into a shallow casserole or  ovenproof frying pan (both with lid) and cover with cold water. Bring to the boil, reduce heat and simmer for 10min until just tender. Drain through a colander and leave to steam dry.
2.      In the casserole/pan, fry lardons for 7min until golden. Lift out on to a board with a slotted  spoon. Add onions to casserole/pan, cover and fry for 8min until golden (add a splash of water if they look too brown). Transfer to the board.
3.      Layer potatoes, lardons, onions and cheese into the casserole/pan. Add wine and cream, bring to boil and bubble for 8min to reduce and thicken sauce.
4.      Bake in oven uncovered for 20-25min until golden and bubbling. Serve with a green salad, if you like.

Tuesday, 6 February 2018


Pizza cake cooked in a pan - recipe direct from Crafond in Italy.


1 pack of ready-made pizza dough
5 copper tomatoes
3 courgettes
1 aubergine
sliced ​​dark cheese
salt and pepper
grated Parmesan cheese





Prepare the vegetables: wash and cut the tomatoes into slices and set aside. Obtain from the courgettes and aubergines thin slices by cutting the vegetables lengthwise and grilling them in the grill.

Place the pizza dough directly in the Sauté Elite without oiling or buttering.

Compose the cake making the first round with the tomatoes and follow the cheese, zucchini and aubergines. Continue in this way until you get to the center of the cake.

Season with salt and pepper and cover the cake with a couple of tablespoons of grated cheese.

Put the Elite with the lid on the hob (minimum heat).

Cook for 40/45 minutes.

Thursday, 1 February 2018

Scotch Pancake Recipe
This simple Scotch pancakes recipe is a real winner for a weekend brunch or a favourite option on Pancake Day. These pancakes are a type of Scotch pancake and are so easy to make. They make an ideal breakfast dish and can be made at the weekend when you have a little more time. You could so easily make a larger batch to last for a few days - they keep very well and can also be frozen. These griddled pancakes are delicious served with raspberries and maple syrup and you don't need a special griddle pan to make them - an ordinary heavy based frying pan will do just as well. This recipe makes 12 delicious Scotch pancakes and will take only 35 mins to prepare and cook. Leftover batter can be stored in the fridge to use the next day.


·         225g self raising flour
·         Pinch salt
·         50g caster sugar
·         2 medium eggs
·         Milk - to make up to 300ml with the eggs
·         200g blueberries
·         Maple syrup
·         Butter to serve


1.      Prepare for your pancake recipe by first lightly grease a heavy based frying pan or flat griddle pan and heat on a medium setting.
2.      Sift the flour, salt and sugar together in a bowl.
3.      Beat the eggs and milk together making sure you have made up the amount to 300ml.
4.      Slowly pour the eggs and milk into the flour and beat together until you have a smooth, creamy batter.
5.      Test the heat of the pan put a teaspoonful of batter onto the pan. If it sizzles and cooks in less than a minute, it is ready.
6.      Drop tablespoons of the batter onto the pan and smooth with the back of a spoon.
7.      Cook until bubbles start to appear on the surface of each pancake, this will take about 3 to 4 minutes.
8.      Flip the pancakes over and cook until firm and golden.
9.      Keep the pancakes warm and repeat with the remaining batter.Serve the pancakes hot with blueberries and maple syrup poured over and top with a knob of butter.

--Good to Know Recipe--

Garlic, mushroom and brie pancakes
For the pancakes
  • 125g plain flour
  • 2 medium British Lion eggs
  • 375ml milk
  • 1 tbsp sunflower oil
For the filling
  • 25g butter
  • 500g mixed mushrooms, halved or sliced
  • 4 spring onions, finely sliced
  • 3 cloves garlic, thinly sliced
  • 2 tsp thyme leaves
  • 4 tbsp white wine (or water)
  • 150g brie, cut into small chunks
  • Salad leaves, to serve


1. For the pancakes: sift the flour into a large mixing bowl. Make a well in the middle of the flour and add eggs with half the milk. Whisk until the mixture is lump free. Add the remaining milk and oil and whisk again until smooth. Pour the batter into a jug. Leave to stand for 10 minutes.
2. Heat a medium (20cm) frying pan over a medium heat and brush with oil. Pour in about 5 tbsps of pancake batter and swirl to coat the base. Cook for about a minute until deep golden, flip or turn and cook for a further 30 seconds. Repeat with remaining mixture to make 8 pancakes in total.
3. For the filling, melt butter in a large frying pan or wok, add mushrooms and cook over a medium-high heat for 5-6 minutes until golden.
4. Add onions, garlic and thyme and cook for a further 3 minutes. Pour in the wine or water and simmer for a minute before removing from the heat and stirring through the brie.
5. Spoon the mixture into the pancakes and serve with salad leaves.