The bad thing about living in my house is I never get to be a guest in it. Mammy is a lot of things but one of her attributes is a wonderful host. Food plays a major role in her hosting skills. She buys and cooks everything and anything that the guest may or may not like. When you are staying in somebodies house getting feed well can change your whole opinion of the household, from somebody who went on Spanish exchange and only got one proper meal. This weekend we had two lovely girls staying in our house for Feile. A nationwide G.A.A competition for under fourteens. (Well done to Sister No. One and her team who made it to semi-final where they were beaten by a point to the eventual winners). When people stay in our house we live by the motto “remember as far as anybody knows we are a normal family”, the house is tidied, new towels are bought to match the bed linen, (Mammy has a thing about new towels) and lots of yummy food is bought. The milk get served from a jug rather than the usual carton, sugar put in a sugar bowl and the butter is put on the table, in a butter dish rather than the aluminum gold foil it comes wrapped in. I always think that breakfast is one of the most important meals to serve a guest but maybe that’s just because I am a breakfast lover. If I stay at somebodies house it just makes me all the happier to got a nice breakfast that morning. The Feile girls got pancakes, well technically they are crepes but the silky french crepes made it across the sea to Ireland before the fluffier american pancake. We have always called them pancakes unless they served in a French creperie of course. This crepe recipe is adapted from a Darina Allen recipe that has been used in our house every pancake Tuesday I can remember and other days in between. I didn’t want to scare the girls early in the morning with any buckwheat, rye or other brown healthy stuff, but the crepes would be lovely if you replaced 75g of the plain flour with buckwheat flour.
175g of plain flour
pinch of salt
2 eggs and 1-2 egg yolks
200 ml of water
225 ml of milk
Oil to grease pan
Put the flour and salt in a food processor and whizz to sieve. Beat the eggs and yolks in with the water and milk. Then with the processor still running slowly pour it into the flour. Leave to rest for a few hours or overnight in a fridge if possible, if not cook straight away. Remo ve from fridge and mix up the batter as it may have separated while resting. Grease a frying and pan and put it on the heat. Ladle in just enough batter to cover the base when you tilt and swirl the pan. Put the pan back on the heat; loosen the pancake around the edge with a non metal slice. Flip over, cook for a few seconds on the reverse side. Slide over onto a plate. Repeat until all the batter has been used up greasing pan every two or three.. Serve with toppings of your choice sweet or savory though I only ever serve them sweet
My serving suggestions maple syrup, toasted nuts and banana, honey and lemon, berry compote and yogurt, nutella and banana, chocolate sauce and almond
I love to run but there are some mornings when I get up and the last thing I want to do is put on my running gear and go running. It’s never as bad when I have left the house but for some reason. I saw a slogan saying “The hardest steps for a runner is the first one out the door” I completely agree. I have come up with a few methods of getting myself out of bed and out the door.
- Don’t think just do it. Make it part of a must do ritual like you wouldn’t start the day without brushing your teeth
- Don’t allow any excuses-its cold, I have blisters, I am don’t feel well …. They all mean I am too lazy
- Don’t think that one run won’t make a difference, it will make more of a difference than sitting at home.
- Tell yourself you will only go out for a short one, then once you are out their decide how long it will be. Your up and out now might as well make it count.
Though there are some times when I am half way round my run I start sucking air. This is when I have to chant to myself ” I don’t stop when I am tired I stop when I am done”. I know they all sound cheesy but they work for me.
Another tip is tell youself you will whip up a batch of these pancakes when you get home, or even better get somebody else to make them while you are out.
So go on get up and run then stuff yourself with these
Wholemeal pancakes makes 12 adapted from Lilly Higgins stuff I make bake and love
125g of wholemeal flour
180 ml of buttermilk
2 tsp of baking powder
1-2 tsp of caster sugar
pinch of salt
Sieve the flour and baking powder into a bowl Add the salt and sugar. Beat the egg with the milk and mix into the dry ingredients. Beat well making sure there are no lumps. Grease and heat a frying pan. When the pan is hot scoop spoonfuls of the mix onto the pan and turn down the heat. When the tops start to bubble flip the pancakes over and cook for 1-2 minutes on this side. Serve straight away with maple syrup or dusted with sugar.