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  1. Dear @MelissaH I dove deep into the internet and I am a bit confused. After my research it looks like there is no such a flour in English speaking countries except England. The famous uncle google says that there is no possibility to buy it in USA. In Poland it is easy to purchase and may be called (or translated into English as a wholemeal flour). The English definitions I have found on the forums are following: Wholemeal flour - A flour that contains the germ and bran of the kernel. Such as whole wheat flour, whole spelt flour. Provides more nutrients but a different taste that white. Malted bread flour Also known as ‘granary flour’, this has a nutty taste and is slightly darker in colour. It is essentially a white flour with added flakes of malted wheat. You have to look into internet on your own to better understand the structure of this product. I attach only few links which I find as probably useful for you: http://www.thefreshloaf.com/node/19833/can-someone-explain-these-flours-me http://www.dictionary.com/browse/granary-flour http://paulhollywood.com/baking-know-how/ingredients/ http://forum.foodlovers.co.nz/read.php?3,21638 Producers in England: https://www.shipton-mill.com/baking/how-to-bake/glossary/granary.htm There are many more of course. I hope it helps. Kasia
  2. Today "slimmed down" pancakes - tasty, healthy (may pancakes be healthy ?) and easy to make. The point is the usage of granary flour RecipeGullet
  3. Granary pancakes with bilberry mousse Today I would like to share with you the recipe for "slimmed down" pancakes. Luckily, I don't have any problems with fruit in my children's diet; they like all kinds of fruit. But I know that for other parents pancakes could be the best way to sneak some vitamins into their food. I found the recipe for the pancakes at Polish "wegepedia.pl", and it appealed to me instantly because of the easy and basic preparation and the yummy look of the pancakes. Ingredients: 200g of granary flour one teaspoon and a half of baking powder 4 tablespoons of brown sugar 1 flat teaspoon of cinnamon 300ml of vegetable milkOther ingredients 100g of bilberries 30ml of water 3 dates Mix the sugar, flour, baking powder and cinnamon in a bowl. Pour the milk in and stir until you make a smooth dough. Put small portions of the dough into a pan (with a non-stick surface) and fry on both sides until the pancakes are golden. If you have another pan, use a bit of oil for frying. Use a handful of bilberries for decoration. Blend the rest of the clean fruit with the dates and water. Leave in the fridge for a while. Decorate the hot pancakes with the fruit mousse and bilberries. Serve at once.
  4. Courgette cutlets

    I Poland we call it Cukinia (Zucchini) but in England it is known as the courgette so I have translated it this way:)
  5. Dinner 2017 (Part 6)

    My last activity - easy to make and very quick to prepare courgette cutlets - RecipeGullet
  6. Courgette cutlets

    Courgette cutlets I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme. Ingredients: 400g of courgette 1 egg 150g of feta cheese 110g of breadcrumbs (+ 4 tablespoons for the batter) 2 tablespoons of minced dill 1 tablespoon of thyme salt and pepper Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
  7. Millet groats cookies with tahini and chocolate - RecipeGullet - something homemade and not to sweet.
  8. Millet groats cookies with tahini and chocolate. This time I prepared millet groats cookies with tahini and chocolate. They are not so sweet, have lots of sesame seeds and are crunchy with a beautiful, homely smell. Ingredients (30 cookies) 3 tablespoons of tahini 120g of brown sugar 100g of butter 1 teaspoon of vanilla essence a pinch of salt 1 egg 130g of millet groats flakes 75g of flour ½ teaspoon of baking powder ½ of baking soda 100g of dark chocolate Heat the oven up to 180C. Cover a baking sheet with some baking paper. Pulp the butter with the brown sugar, vanilla sugar and salt to make a fluffy mass. Pulping constantly, add the tahini and then the egg. Add the flour, baking soda, baking powder and millet groats flakes. Break up the chocolate and add it to the dough. Mix it in. Make little balls from the mixture, around the size of walnuts. Put them on the baking sheet. Keep the cookies separate. Bake for 15-17 minutes. Leave to cool down. Enjoy your meal!
  9. Dinner 2017 (Part 6)

    Probably a little bit different soup - from broad beans - RecipeGullet
  10. Creamy soup with broad beans During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty. Ingredients (for 5 people): 1 kg of broad beans half an onion 1 clove of garlic 1 tablespoon of butter 4 sprigs of thyme 1 tablespoon of caraway seeds vegetable stock 5 teaspoons of thick natural yoghurt 2 teaspoons of nigella 2 tablespoons of sunflowers seeds salt and pepper Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds. Enjoy your meal!
  11. Feather-light chocolate whip with aquafaba - RecipeGullet There wouldn't be anything special in this dessert if it wasn't for its main ingredient. It was aquafaba - i.e. the liquid which is left after straining chickpeas from a tin.
  12. Feather-light chocolate whip with aquafaba There wouldn't be anything special in this dessert if it wasn't for its main ingredient. It was aquafaba - i.e. the liquid which is left after straining chickpeas from a tin. Up to now I have poured it away. From today I will never make this mistake. Joël Roessel, a French chef, was the discoverer of aquafaba. He wanted an alternative to eggs when preparing meringues. Protein and starch are the only ingredients of aquafaba. It doesn't have any other additives. Cold aquafaba can be whisked like an egg white. Next time I will try to prepare some meringues with aquafaba, but now I would like to share with you the recipe for an extremely simple chocolate whip. I served it with the sub acid from an apricot mousse. My children were delighted, and so were we. Ingredients (for 4 people) 200ml of aquafaba (from one tin of chickpeas) 2 teaspoons of caster sugar 150g of dark chocolate 6 apricots 2 tablespoons of lemon juice 2 tablespoons of brown sugar Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba in a very clean glass bowl. Add the sugar spoon by spoon and whip constantly until the foam is stiff and glossy. Add the chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 3-4 hours. Wash the apricots and remove the stones. Put them into a pan with the lemon juice and sugar. Boil until the apricots are soft and the juice has evaporated a bit. Blend the fruit. Leave to cool down. Put the apricots onto the chocolate whip and decorate with some peppermint leaves.
  13. Dinner 2017 (Part 6)

    My quesadilla form last days. Simple dish for holiday time (RecipeGullet).
  14. Quesadilla

    My quesadilla Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner. Ingredients (for 2 people) 4 tortillas 300g of turkey leg half a chili pepper half an onion 1 clove of garlic 2 tablespoons of oil 200g of tinned sweetcorn 200g of tinned red beans fresh pepper 200g of mozzarella cheese salt and pepper Cube the meat. Fry the diced onion, garlic and chili pepper in oil. Add the spiced-up-with-salt-and-pepper meat and fry on a low heat until the meat is soft. Cube the pepper. Drain the sweetcorn and red beans and slice the mozzarella cheese. Put the tortilla into a dry, heated pan. Arrange the meat, sweetcorn and red beans on it. Cover with the slices of the mozzarella cheese and the second tortilla. Fry on a low heat for a while. Turn it and fry a bit more until the cheese has melted. Put it on a plate and cut it into triangles. Enjoy your meal!
  15. Afternoon tea with finger biscuits - very simple recipe and not only for the children:) - RecipeGullet