Tea is at four; but any of you are welcome at any time!
J.R.R. Tolkien, “The Hobbit”
Pancakes ingredients (10-12 pancakes): – 2 eggs – 1 cup (1 cup = 250ml) + 1 tablespoon wheat flour – 2 pinches of salt – 1 tablespoon sugar – 500ml Kefir (hint: Kefir makes the pancakes especially tender!) – 1 tablespoon sunflower oil for batter – 1/2 tablespoon sunflower oil for frying
Rhubarb compote ingredients: – 200g peeled chopped rhubarb – 4 tablespoons sugar – lemon juice from 1/3 lemon – 2 tablespoons water
Method: 1 Make rhubarb compote: 1.1 Wash, peel and chop rhubarb in 0.5cm width pieces, transfer them into a bowl 1.2 Add sugar & lemon juice into the bowl and let them stay for 20 minutes 1.3 Transfer rhubarb mixture to a pan, add water, cook for 5 minutes at middle heat 1.4 Cover the compote with a lid to keep it warm! 2 Cook pancakes with you favourite recipe! I like the following one: 2.1 Whisk 2 eggs with salt & sugar 2.2 Pour Kefir in the whisked eggs 2.3 Gradually add wheat flour continuously mixing 2.4 Mix in 1 tablespoon sunflower oil 2.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 2.6 Pour 1 soup ladle of batter into the skillet for one pancake 2.7 Cook pancakes until golden ~2 minutes on each side 2.8 Keep the cooked pancakes warm covered with a lid on a separate plate 3 Serve hot, decorate with fresh mint & sugar powder and … enjoy!
Marinade ingredients: – juice of 1/3 lemon – 1 teaspoon salt – 1/3 teaspoon black pepper – 3 cloves grated garlic
Method: 1 Combine marinade ingredients in a bowl and mix them well 2 Chop chicken in 1cm pieces, put them to the marinade & keep in the fridge for 2 hours 3 Preheat the oven to 200C 4 Peel rhubarb and chop into 0.5cm width pieces 5 Put rhubarb and chicken pieces one by one on the tooth sticks 6 Transfer tooth sticks into the baking form: bake in the oven for 30 minutes at 180C 7 Serve with mashed potato and fresh chopped parsley !
Ingredients (for 12-14 pancakes): – 2 stalks (200g) rhubarb – 120g flour – 90g milk – 50g sugar – 3g Vanilla sugar (Vanilla sugar adds a wonderful flavour to the taste!) – 1 egg – pinch of salt – 1 tablespoon sunflower oil – [optional] 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Method: 1 Peel washed rhubarb and cut it into 20-30mm width pieces 2 Mix well in a bowl flour+milk+sugar+Vanilla sugar+egg+salt+oil and whisk a little bit 3 [Optional] Mix in baking soda & vinegar in the batter if you want to make your pancakes fluffy 😉 4 Carefully mix in rhubarb slices in the batter 5 Preheat a skillet over a medium heat, add some sunflower oil 6 Pour 1 tablespoon of batter onto the skillet for each pancake and cook until golden on both sides (flip pancakes with a spatula, add sunflower oil when needed) 7 Transfer the pancakes onto the paper towels to get rid of extra oil 8 Serve pancakes with sour cream, strawberries or cooked rhubarb and … enjoy !
Hint: Sour & sweet combination makes these pancakes truly delicious 😉
Method: 1 Preheat the oven to 180C 2 Make the batter: whisk eggs with sugar, then carefully mix in the flour 3 Pour the batter into the buttered baking form 4 Peel rhubarb and slice it into ~0.5cm pieces and put them over the batter 5 Bake the cake for 25-30 minutes at 180C (check if it is ready with a wooden stick, it should come out clean) 6 Remove the cake from the oven and let it cool down 7 Whisk the egg whites with sugar until firm peaks for 5-10 minutes 8 Carefully put the whisked egg whites over the cake and bake for 30 minutes at 120C 9 Remove the cake from the oven and let it cool down 10 Serve with fresh strawberries !
Hint: 1 Meringue can stick to the baking form if you do not let the cake cool down before putting whisked egg whites on it 😉