Spring in Scotland is a wonderful time, with four seasons in one day, the best thing to do is be ready with the camera. However, on a wet Saturday when it is blowing a gale and a bit of comfort is needed, why not explore your kitchen and see what something out of nothing you can create.
Daughter and I had such a weekend, and in the freezer under a bag of breadcrumbs (more about that later) we discovered some hidden gems! Summer is on its way, and what better way to anticipate warm days and sweet fruits than use up the glut that had been put away a few months back. Some squirty cream in the fridge, the last of a chocolate spread in the cupboard, and a bit of flour, we had all the ingredients needed for a delicious brunch.
110g plain flour, sifted with a pinch of salt added; mix 2 eggs, 200ml milk and 75ml water; combine the liquid with the dry; give a good stir and leave to sit for a couple of minutes. Our pancakes were layered with a bit of chocolate spread, topped with squirty cream before adding the now defrosted raspberries and strawberries – nom nom nom!
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