Tag Archives: easy

Mini New Zealand Pancakes: Pikelets

As many of you know, my mum is a Kiwi, meaning she comes from New Zealand. This means that I grew up with lots of different food items than most American children like spaghetti sandwiches (sounds weird, but actually works). Other yummy Kiwi items include scones, banana fritters, and more. My brother and I also grew up with a wonderfully delicious breakfast item, very similar to pancakes. We always looked forward to them whenever mum would make them. When I was little, she would make us shapes like the letters of our name and Mickey Mouse. I am talking about Pikelets. Yes, a strange word, but these were more normal to us than pancakes were. They are very similar to pancakes, but have different qualities. We would enjoy it with butter and Golden Syrup (New Zealand syrup) or maple syrup and we always ate too many. You can thank my mum for this recipe! Oh I forgot to say…this recipe is ridiculously easy so have no fears in trying a new breakfast item out!

Beat that egg

Beat that egg

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Came out wonderfully!

Came out wonderfully!

Never under-indulge

Never under-indulge

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Pikelets

Serves 2
A wonderful New Zealand alternative to pancakes


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Prep Time
7 min

Cook Time
7 min

Total Time
14 min

Prep Time
7 min

Cook Time
7 min

Total Time
14 min

Ingredients
  1. 1 cup flour
  2. 1 tsp baking powder
  3. 1/4 tsp salt
  4. 1 egg
  5. 1/4 cup sugar
  6. 3/4 cup milk (or as needed)
  7. Butter
  8. Syrup
Instructions
  1. Sift flour, baking powder, and salt in a bowl
  2. In another bowl, beat the egg and sugar until thick
  3. Add milk to the flour mixture and mix in the other wet mixture so that everything is combined
  4. Heat up a skillet or a frying pan and make sure to grease before every pikelet you cook!
  5. Place them (around a tablespoon or more of each) and turn over when bubbles start
  6. Cook the other side until golden
  7. Keep warm and serve with butter and maple syrup
hungry and fit http://hungryandfit.com/

See? Simple ingredients, simple instructions, simply delicious. This recipe can be doubled or halved, depending on who you are serving. Sifting the flour just makes it a bit smoother. Make sure to keep an eye on it while it cooks, so you don’t burn one side. Usually we make many pikelets, so when we pull the ones that are done off, we wrap them in a tea towel to keep them warm. I wish I still had them in front of me! Best enjoyed with a nice cup of tea. As always, stay hungry and fit!

How to Make Cream

This may be the simplest recipe you will ever see coming from us. But when it’s done, right, boy is it sooo good. Most Americans will usually pick out the whipped cream out of a can, but that’s a no go for Kiwis. Plus, once you go real cream, you can never really go back. I’m drooling just thinking of it. Thick, barely sweet cream good atop anything you can picture up. Plus, there’s no excuse not to make your own cream because it is so darn easy! So you want to know how to make cream? Let’s go over the incredibly difficult recipe. 

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Homemade Cream
An easy way to make your own cream


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Total Time
2 min

Total Time
2 min

Ingredients
  1. 1 pint heavy whipping cream
  2. 1/4 tsp vanilla
  3. 1 tsp sugar
Instructions
  1. Put ingredients into bowl
  2. Beat them until it turns into whipped cream
Notes
  1. The higher quality heavy whipping cream, the better your cream will come out
hungry and fit http://hungryandfit.com/

I know you're lying to me if you tell me this doesn't look good

I know you’re lying to me if you tell me this doesn’t look good

Remember, the better quality heavy whipped cream you start out with will dictate how good your final product will be. You can use this cream for anything: pie, hot chocolate, coffee, fruit–the list never ends. I will make a big bowl when I make scones and then savor the rest of it for decadent hot chocolate nights in winter time. Can’t get better than that, huh? I swear, once you go homemade, you’ll never buy a can again! As always, stay hungry and fit!

*Question of the Day: What’s your favorite thing to put whipped cream on?

BONUS ANIMAL PIC

Can you spot all three critters?

Can you spot all three critters?

Mushroom Egg Tacos

So, sometimes you wake up on the wrong side of the bed. Especially when you have half the furniture you need in your new apartment, and it’s spread out all over the tiny “living room.” It’s okay though, because there’s still that nice kitchen, with a big breakfast bar, plenty of cabinets, and a ton of bench space (perhaps a Kiwi term for “counter top” in the U.S.). Perhaps not the best stove (they kind of lean backwards), but at least it works, right?

Even though I wasn’t in the best mood, I had an idea for breakfast. I only buy produce that’s on sale and in season. So we have…mushroomseggs (okay, not a seasonal thing really, but always good to have)…and tortillas (sorry I’m from SoCal). Also had some mild salsa to put in as well, and can’t forget sharp (UN-DYED!) cheddar cheese!

First, gotta get those mushrooms cooking. There’s some olive oil in there, garlic (whenever I cook something, you will see garlic), and small bits of rosemary. I grew up having a huge rosemary bush outside our house, so not having fresh was a bit of a downer.

So as my mood immediately skyrocketed (who’s wouldn’t with an aroma of garlic, olive oil, and rosemary everywhere? HEAVEN), I let the mushrooms bathe in oil and garlic and cook to perfection. I moved on to prepare other things that would go along with this concoction. I heated up some MorningStar “Chik’n” and sliced em up. Even for you meat-lovers, these are really good. I suggest also the Buffalo ones for a kick. You can also see I grated just a little cheese on the side. If something needs to be cooked for a little bit, always take the time to prepare your other ingredients so you can have it timed perfectly (like when Chris gets out of the shower)!

Moving on to prepare the yellow corn tortillasThey’re pretty small, but I always prefer corn tortillas over flour, just love the texture and homemade-like flavor. I shove the mushrooms to the side of the pan and let the tortillas heat up and cook for just a minute or so on each side so it’s nice and hot with a firmer structure. Then, lay em out and put salsa over it. After that, I lay the slices of “chik’n” on the base as well.

The mushrooms are cooked to perfection, juicing with garlic and rosemary flavor. Now time to get the eggs in. I use 3 eggs, pop em in the pan, scramble them in there and toss the mushrooms into the eggs while they’re still cooking to make it feel more combined than separate ingredients.

It takes less than three minutes. Good thing I have the tortillas ready. I sprinkle cheese into the egg and mushrooms and it melts almost immediately. The tortillas are ready, with salsa and “chik’n” at the base so I designate the mixture into each of the tacos. It fills up the soft tacos easily, spilling out on the sides. But that’s okay–I have forks too! Easy recipe and very very cheap. After cooking and eating, I was in a great mood. Cooking will always cheer you up! Enjoy.