There are two types of recipes: real recipes and fake recipes.

 
Fake recipes. You taste something delicious. You politely inquire as to whether or not you may have the recipe. You’re given the recipe. You try it out. It does not work and end well; even after the 3rd try.  These are fake recipes.

 
Fake recipes are like an application on your computer that keeps crashing while you are trying to get some work done. (While I’m writing this, my photo editing application is possessed and doing my head in! Grrr! ).

 
I’ve come across enough fake recipes to make me really value and appreciate real recipes.

 
Real recipes work – the first time. Real recipes end well – the first time and every time there after.

 
A dear friend of mine not only shared this real recipe with me; she baked it for me; delivered the bread to me straight from her oven; and gave me a hug on her way out.

 
Real recipes come from real friends; people with generous hearts.

 
This homemade no knead bread recipe by Jim Lahey of Sullivan Street Bakery was printed in the New York Times. It is out of this world delicious, unbelievably easy, and of utmost importance, a real recipe.

 
Jim Lahey says that even a four year old child could bake this. I will be teaching my four year old twin boys this recipe. Hopefully by the end of 2013, they will be baking this bread all by themselves; (except for handling hot pots from ovens – I’ll do that bit).

 
Have you tried this recipe yet?

The post Recipes: No Knead Bread by Pauline appeared first on Lessons Learnt Journal.

We knock up a batch of our pancakes more as a tea-time treat, especially on rainy days.

This pancakes recipe makes delicious dense pancakes; almost crepe like. If you’re after fluffy pancakes, this pancakes recipe is not the one to try.

I love this pancakes recipe because it produces a texture that fairs well as finger food for younger children. (Less fluffy crumbs to clean up? Huzzah!)

Our favourite family pancakes recipe

Serves: 8 (we may as well make as many as we can as we can freeze the leftovers for another time).

Ingredients: 500g plain flour; 6 eggs; 2 tbsp oil; 1L milk; 2 pinches of salt

Method:

• Place all the ingredients except the milk in a large bowl and mix till blended.
• Slowly add milk and continue stirring. The texture of the pancake batter should be smooth and runny.
• Melt some oil or butter in a small pan. Get the pan really hot before pouring the batter in.
• Pour some batter into the pan and tilt the pan around until it is covered with the pancake batter.
• Once the batter is in the pan, turn the heat down to medium.
• Cook the pancake over a moderate heat until you can see the top of the pancake is just setting, then flip it over and cook the second side for about 30 seconds.
• Serve with your favourite topping. We love maple syrup. You could also try lemon and sugar, melted chocolate or some fruit.

 N&M: 4 years, 1 month
E: 2 years
July 2012

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