Natacha's Kitchen Ltd

Fluffy American Pancakes - Flapjacks

Tue, 13 Feb 2024 19:42:00 +0000

The Fluffy Delight of American Pancakes: A Flapjack Affair

When it comes to breakfast delights, few things evoke as much comfort and satisfaction as a stack of fluffy American pancakes, also affectionately known as flapjacks.

What sets American pancakes apart from their counterparts around the world is their thick, airy texture and slightly sweet flavour.

The process of cooking American pancakes is as much an art as it is a science.

Served hot off the pan, American pancakes are often adorned with a pat of butter and a generous drizzle of maple syrup, creating a harmonious blend of flavours that dance on the palate.

But American pancakes are not just a breakfast indulgence; they are a symbol of comfort and togetherness.

In a world that often moves at a frenetic pace, there’s something reassuring about the simplicity of American pancakes.

Ingredients

• 2 cup all-purpose flour

• 4 tbsp sugar

• 4 tsp baking powder

• 1 pinch of salt

• 2 cup milk

• 6 tbsp melted butter

• 2 large egg

• Garnish with maple syrup and fresh berries (chopped)

In a small bowl, whisk together flour, sugar, baking powder, and salt, and set aside.

Poffertjes - Dutch Mini Pancakes

Tue, 13 Feb 2024 00:04:00 +0000

Celebrate Shrove Tuesday with Delightful Dutch Poffertjes!

This year, why not add a delightful twist to your Pancake Day with authentic Dutch Poffertjes?

What are Poffertjes?

For the best authentic result, a poffertjes pan or a takoyaki pan must be used.

Recipe for Dutch Poffertjes:

Ingredients:

3 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon salt

7gm active dry yeast (1 packet)

2 cups warm milk (around 110°F or 45°C)

2 large eggs

1 teaspoon vanilla extract

Butter, for greasing the pan

Icing sugar, for dusting

Optional toppings: Nutella, caramel sauce, maple syrup, fresh berries, whipped cream

Instructions:

In a large mixing bowl, combine the flour, sugar, and salt.
In a separate bowl, dissolve the yeast in the warm milk.
Make a well in the center of the dry ingredients and pour in the yeast-milk mixture.
Using a whisk or electric mixer, beat the mixture until smooth and well combined.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for about 30-45 minutes.
After the resting period, heat a Poffertjes pan or a non-stick skillet over medium heat.
Fill each well of the Poffertjes pan about two-thirds full with batter using a squeeze bottle.
Cook the Poffertjes for about 2-3 minutes, or until small bubbles start to form on the surface and the edges look set.
Carefully flip each Poffertje using a fork or skewer and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked Poffertjes to a plate and continue cooking the remaining batter, adding more butter to the pan as needed.
Once all the Poffertjes are cooked, add a couple of knobs of butter and dust them generously with icing sugar.
Serve the Poffertjes warm with your favorite toppings such as Nutella, maple syrup, fresh berries, bananas, or whipped cream.

No-Bake Lotus Biscoff Cheesecake

Wed, 22 Mar 2023 22:25:00 +0000

This is one of my favourite, scrumptious no-bake cheesecake, with a Lotus Biscoff biscuit base, creamy Biscoff cheese cake filling, layered with melted Biscoff spread, dusted with additional Biscoff crumbs, and finished off with Biscoff original cream sandwich on top.
Tips:

If you are short on time, you can use store- bought Biscoff cookie crumbs like I have done, instead of crushing the biscuits yourself.
To make the cheesecake extra smooth and creamy, make sure your cream cheese is at room temperature before you start mixing it with other ingredients.
If you want to add even more Biscoff flavour to the cheesecake, you can add more Biscoff cookie spread to the filling.
For a fun twist on the classic cheesecake, you can add some chopped nuts or dried fruits to the filling.
If you’re feeling the extra indulgent, you can drizzle some caramel sauce or chocolate sauce over the top of the cheesecake cake before serving.
If you are a fan of spicy flavours, you can add a pinch of cinnamon or nutmeg to the filling.
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper instead or use can also use Cheesecake Dessert Bowl Pots.
To add some extra crunch, you can mix Biscoff spread crunchy instead of the smooth Biscoff spread.
Ingredients

Biscuit Base

300 g Lotus Biscoff crumbs (or Lotus Biscoff biscuits)

125 g unsalted butter (melted)

Cheesecake Filling

500 g Mascarpone

100 g icing sugar

250 g Biscoff spread (smooth)

1 tsp vanilla extract

300 ml double cream

Optional Decoration

75 g Biscoff spread (melted)

Lotus Biscoff original cream sandwich (as needed)

Lotus Biscoff crumbs (as needed)

Instructions

If you don’t have already bought Biscoff crumbs, then you crush Lotus Biscoff biscuits in a food processor until they are finely ground, then mix in the melted butter until the crumbs are moist.
Beat together mascarpone, icing sugar, Biscoff spread and vanilla extract until smooth.
Pour the cheesecake mixture into the prepared crust and smooth out the top with spatula.
Remove cling film, it is time to decorate, you can decorate how you like .

Natacha’s Vegetarian Laska Soup

Tue, 18 Jan 2022 16:09:00 +0000

Soup Season.
Ingredients

2 tbsp Thai yellow curry or laska paste

2 tbsp peanut oil

2 egg noodle nest

300 g closed cup mushrooms, quartered

2 red pepper, diced

130 g baby corn

2 stalk of lemongrass, bashed

2 tbsp ginger purée

400 ml coconut milk

800 ml vegetable stock

2 tbsp peanut butter

1-2 tbsp soy sauce or tamari

1 lime (1/2 for juice and zest, the rest for garnish)

4 spring onions, sliced for garnish

Method

Heat a wok over high heat until hot, add oil.
Cook noodles according to package direction and set aside.

Homemade Pumpkin Spice Latte

Wed, 10 Nov 2021 00:08:00 +0000

Indulge in the cozy flavours of fall with our homemade pumpkin spice latte, a delicious blend of espresso, steamed milk, and pumpkin spice goodness!

It’s the perfect seasonal serve .
(This will make 8-10 cups of pumpkin spice latte)

Pumpkin Spice Syrup Ingredients

1 can of pumpkin purée 425g

1 can condensed milk 397g (or substitute with vegan condensed milk alternative)

170 g of sugar

1 tsp ground cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/8 tsp nutmeg

1/2 salt

Pumpkin Spice Latte Ingredients

5-6 tbsp pumpkin syrup

60ml hot espresso or coffee

1 cup hot milk (or substitute with dairy free milk or almond milk)

whipped cream for garnish *optional

In a saucepan whisk together all the ingredients.
For the Pumpkin latte, use 4-5 tablespoon pumpkin spice syrup for a cup of coffee.

Natacha’s Creamy Pumpkin Soup

Thu, 04 Nov 2021 18:02:00 +0000

This is fall in a bowl and so damn good .
Recipe

Ingredients

600g pumpkin (or 1 medium butternut squash), peeled and deseeded, cubed

1 large potato, peeled and cubed

2 tbsp butter

1 medium leek, halved and sliced

pinch of cayenne

2 garlic cloves, minced

2 litres vegetable stock

salt and pepper to taste

2 tbsp double cream to garnish

pumpkin seed, to garnish

For more flavour add a bouquet garni (1 sprig thyme, 1 sprig of rosemary , & 1 bay leaf), optional.
Method

Melt butter in a large soup pot, add sliced leeks and let it sweat for 4 minutes.

Crispy Duck Pancakes

Wed, 06 Oct 2021 17:33:00 +0000

Restaurant quality food at home, why not?

Crispy duck pancakes are a delightful fusion of tender, succulent duck meat encased in thin, crispy pancakes, accompanied by a medley of fresh vegetables and savoury hoisin sauce.

Ingredients
For the aromatic stock

4 duck legs

2 tsp garlic cloves, crushed

1 fresh ginger knob, sliced

4 spring onions

4 star anise

1 tbsp peppercorns

4 cinnamon sticks

6 tbsp chaoxing rice wine/ dry cherry

1.
8 tbsp soft brown sugar

8 tbsp soy sauce

1tsp salt

To brush on the duck legs

2 tbsp hoisin sauce, mixed with a little vegetable oil

To serve

Chinese pancakes

Spring onions, sliced into matchsticks

Cucumber, sliced into matchsticks

Hoisin sauce

Mix all the ingredients for the aromatic stock in a large saucepan.
Heat the oven to 200 C.

Step 1 can be done a day in advance and the duck left in the fridge to dry out overnight before grilling.

Crispy Chickpea, Couscous, Avocado Salad with Tahini Dressing

Sun, 03 Oct 2021 16:42:00 +0000

Oh my this Moroccan inspired salad is fabulous!

This is a favourite of ours, it’s fully loaded and it compliments so many meals.

Ingredients

400g can chickpeas, drained and rinsed

60g couscous

2 tsp ras el hanout

4 tbsp tahini sauce

2 tbsp olive oil

2 tbsp pomegranate

1 small garlic clove, crushed

1/2 lemon, for lemon juice

2 spring onions, finely sliced

handful leaf parsley, roughly chopped

2 perfectly ripe avocado, sliced

1/2 120g mixed leaf salad

Cook couscous as per cooking instruction, fluff with a fork and then set aside.

Natacha's Gaufres/ Waffles

Fri, 23 Jul 2021 10:58:00 +0000

School is out, what lovely way to kick off summer holidays.

Ingredients

250g all purpose flour

4 tsp baking powder

2 tbsp of sugar

2 eggs

350 ml milk

100g melted unsalted butter

1tsp vanilla extract

a pinch of salt

Method

In a large bowl, mix together flour, salt, baking powder and sugar; set aside.
Scoop a ladleful of batter into the centre of each grid; spread and cover.

Natacha's Easy Egg Fried Rice

Mon, 14 Jun 2021 22:22:00 +0000

This is one of my oldest recipes.
Ingredients

• 2 cups of cooked, cooled rice ( jasmine but I personally prefer basmati )

• 2 eggs

• 1-2 garlic clove, finely chopped

• 2 spring onions, chopped

• 2 tbsp cooking oil

• 1 tbsp light soy sauce

• salt and white pepper for seasoning

Method

In a small bowl, beat garlic and egg together.

Natacha's Homemade Gua Bao (Pork Belly Buns)

Wed, 26 May 2021 22:40:00 +0000

This is the part I love the best, to be able to blog about food.

Ingredients

For freshly steamed buns

450g plain all purpose flour

2 tbsp caster sugar

1/2 tsp salt

7g instant dried yeast

3 tbsp whole milk

210 ml warm water

3 tbsp unsalted butter, softened

olive oil spray bottle

Slow cooked Pork Belly

1kg rindless pork belly

1 L of hot chicken stock

2 tbsp minced ginger

4 garlic cloves, crushed

2 tbsp rice wine

2 tbsp caster sugar

For pork belly glaze

1 tbsp vegetable oil

1 tsp lemon grass paste

1 tbsp minced ginger

2 tbsp honey

2 tbsp dark brown sugar

3 tbsp dark soy sauce

1 red chilli, finely chopped

salt and pepper for seasoning

For gua bao toppings and garnish

1 Small bunch coriander, roughly torn

2 red chillies, sliced into thin strips or chopped

8 tbsp Sriracha mayo or to taste

Pickled cucumber

Pickled carrots

2 tbsp peanuts, toasted and chopped

* Garnish may vary and can be done according to taste.

How to quickly pickle cucumber and carrots

Usually I love making infused pickled cucumber when time allows it but sometime it's great to make a quick one.
Method

To make the buns, add all the dry ingredients together in a mixing bowl.
Whist the dough is proofing, add chicken stock, pork belly to a pan with ginger, garlic, rice wine vinegar and sugar.
Take the dough out, knead it for about 5 minutes and roll it out flat with a rolling pin, until it is about 1cm in height.
Whist the buns are steaming, mix oil, ginger, red chilli, soy sauce, brown sugar and lemongrass in a mixing bowl.
Split open the freshly steamed bao buns, spread the bun with sriracha mayo.

Natacha's Asparagus and prosciutto Puff Pastry Bundles

Tue, 04 May 2021 23:31:00 +0000

This is perfect when you want to whip up something that requires very little cooking.

Ingredients

• 18-24 asparagus, ends trimmed

• 2 tsp olive oil

• 1 x 320 g ready-rolled sheet puff pastry

• 6 sliced prosciutto

• 90g gruyère shredded

• 1 egg, lightly beaten

Method

Preheat the oven at 200C.
Lift the two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal.

Natacha's Sourdough Bread

Wed, 21 Apr 2021 00:03:00 +0000

As a home baker making fresh bread is everything.

Ingredients

• 500g strong white flour or strong white bread flour

• 300g sourdough starter

• 1tbsp salt

• 250 ml water

Method

Mix together the flour, sourdough starter, salt and water in a bowl.
Put the dough into lightly oiled bowl, cover with clingfilm.
Preheat the oven to 220C-230C.

Natacha's African Fried Rice

Mon, 08 Mar 2021 20:14:00 +0000

I miss home, by home I mean Africa.

Ingredients

For cooking the rice

2 cups basmati rice

100 ml Chicken stock

1 tsp curry powder

2 to 3 bay leaf

1/2 tsp salt

4 cups water

For stir frying

1 medium onion, chopped

1 tsp thyme

4 garlic gloves, chopped

1 thumb size ginger, chopped

1/2 cup carrots, chopped

1/2 cup red peppers, chopped

1/4 cup frozen peas, defrosted

1/4 cup frozen sweet corn, defrosted

dash of white pepper

2 green onions

Method

In a medium saucepan over medium heat, pour water, add the rice and bring to a boil.
In a wok, heat up oil over high heat, add onions, carrots, garlic and ginger and cook until onion is translucent.

Natacha's Biltong Salad with Watermelon Salsa

Fri, 05 Mar 2021 23:23:00 +0000

I absolutely love the taste of savoury biltong with a sweet, refreshing burst of watermelons.

Ingredients

200g biltong

150g frilly leaf mix or romaine lettuce

watermelon salsa (see ingredients and method below)

2 avocados, sliced

2 tbsp extra virgin olive oil

Watermelon Salsa Ingredients

300g watermelon, diced and seedless

1/4 cup red onion, chopped

1/3 cup coriander, chopped

2 tbsp mint, chopped

1 lime, zest and juice

1 jalapeño, chopped

* Can't handle the heat?

Method

Add all the watermelon salsa ingredients into a bowl and toss together until well combined.

Natacha's Langoustine and Chicken Paella

Wed, 24 Feb 2021 17:15:00 +0000

I can't wait for spring or summer.

Ingredients

1 onion, finely chopped

3 tablespoon of olive oil

a good pinch of saffron thread

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2 tbsp smoked paprika

2 cups paella or arborio rice

3 cups chicken stock

1 can chopped tomatoes

125g asparagus spears

100g frozen or fresh peas

225g smoked chorizo, sliced

400g chicken breast or thighs cut into cubes

500g langoustines

salt and pepper for seasoning

Handful of chopped flat parsley, for garnish

Heat oil in a paella pan or in a large pan.

Pork and Crab Gyoza

Sun, 14 Feb 2021 19:15:00 +0000

The perfect winter warmer!
This recipe is ideal for the current season, as the weather cools down and comforting dishes like soups and dumplings take center stage on the menu.

Ensure all ingredients are prepped and ready before you begin assembling the gyoza.

If you have leftover gyoza, they can be stored in an airtight container in the refrigerator for a few days.

By following these tips, you'll be well-equipped to create delicious Pork and Crab Gyoza that are sure to impress your family and friends.

Ingredients

For the Pork and Crab Filling
• 500 g minced pork
• 1 dressed crab, white and dark meat
• 5 garlic gloves, grated or minced
• 1 thumb-sized ginger, grated or minced
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp chilli flakes
• 1 spring onion, sliced
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1/4 tsp sugar
• 1packet of round ready made gyoza wrapper, defrosted if frozen

For the Gyoza sauce
• 4 tbsp rice Vinegar
• 4 tbsp soy sauce
• 2 garlic cloves, finely chopped
• 1 tsp ginger, grated
• 1 spring onion, finely sliced
• 1tsp sesame oil
• 1tsp chilli oil

For the pork and crab filling, mix all of the pork and crab filling ingredients together in a large mixing bowl until well combined.

Natacha's Sticky Sesame Cauliflower

Mon, 08 Feb 2021 11:36:00 +0000

What a delicious, succulent, vegan and gluten friendly treat.

Ingredients

for the Sesame Sauce

• 1 tbsp sesame oil

• 3 garlic cloves, grated or minced

• 1 tbsp fresh ginger, grated or minced

• 1/4 cup tamari or soy sauce

• 1/3 cup maple syrup or agave nectar

• 2 tbsp rice vinegar

• 1 tsp sriracha

• 2 tsp of corn starch

• 1/4 cup cold water

For Baked Cauliflower

• 1 small head cauliflower, cut into florets

• 1/2 cup all purpose gluten free flour

• 4 tbsp corn starch

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 2 tsp sesame oil

• 1/2 cup water

Pinch of black pepper

*2 tsp white sesame seeds and 2 green onions, finely sliced to garnish

Preheat the oven to 200C/400F.
Heat a saucepan over medium heat.

Natacha's Freshly Baked Bread Rolls & Bread Loaf

Mon, 08 Feb 2021 11:35:00 +0000

Imagine waking up to the smell of homemade bread.

Ingredients

• 500g White bread flour

• 1tsp sugar

• 1tsp salt

• 7g (1 sachet) yeast

• 15 g unsalted Butter

• 300ml luke warm water

• sunflower oil for greasing

Make a well in the centre of the flour mixture and add the warm water.
Shape the dough into a loaf in a lightly greased loaf tin or shape into rolls (8 equal parts).
Sprinkle dough with flour and bake at 200C for 30-40min for bread loaf and 15-20 min for bread rolls, bake at the same heat.

Natacha's Tarte aux pommes / French apple pie

Fri, 20 Nov 2020 11:00:00 +0000

I absolutely love to use green apples for pies, granny smith in particular are sour but their flavour is enhanced when paired with sweeter or spicier ingredients.

Ingredients

1 320g Ready Roll out Puff pastry

For Compote de pomme filling (French apple sauce)

10 granny smith apples (green apples), peeled, cored and quartered

200ml water

3 tbsp of caster sugar

1/2 lemon juice

1/2 lemon zest

1 good pinch of cinnamon

For the Apple Layer

5 granny smith apples (green apples), peeled, cored and sliced

3 tbsp caster sugar

1/2 tsp cinnamon

1 tbsp lemon juice (optional)

1 tbsp butter

For the Glaze

1/4 cup apricot jam

1 tbsp lemon juice or water

Method

Preheat the oven to 200 C.