Salient Recipes
Pancake Recipe
Words by Maddy Troutman
Here is the BEST pancake recipe. I used to always make it with my dad and it is ingrained in my memory. If five-year-old me can do it, anyone can!
Dry ingredients
1 cup flour
2 tbsp. sugar
1 tsp. baking powder
Pinch of salt
Wet ingredients
3/4 cup milk
1 egg
2 tablespoons oil (I recommend vegetable oil but olive oil works too)
Sieve dry ingredients to remove lumps.
Add wet ingredients to dry ingredients slowly.
Mix as you go but do not over mix (overmixing means that the pancakes don’t rise and everyone loves fluffy pancakes)!
Heat a pan, coat it in oil, and pop your batter onto it in spoonfuls at a time.
When the pancake is half covered in bubbles, it’s ready to be flipped.
When both sides are cooked, slather on some butter and sugar (or lemon juice, maple syrup, whatever it is you like on it)!
Chocolate Pudding
Words by Jenny Brown (she/her)
1 cup flour
½ cup milk
1 tsp. baking powder
2 tbsp. melted butter
1 tbsp. cocoa
1 egg
¾ cup sugar
1 tsp. vanilla
Cream butter and sugar, add egg, vanilla, milk, and dry ingredients. Place in a greased dish. Mix together ¾ cup brown sugar, 3 tbsp cocoa, 1¾ cups boiling water. Pour over the pudding. Bake in the microwave for 8 minutes or bake at 180° for 30 minutes.
Hummus
3 cups cooked chickpeas
2 cloves garlic
1 tbsp. cumin
2 tbsp. sweet chilli sauce
2 tbsp. lemon juice
1 tbsp. honey
1 tbsp. tahini
Handful coriander
¼ cup olive oil
Blend everything together except the oil until smooth. Slowly pour in the oil. Check the seasoning.
Can add in pureed pumpkin or carrot.
Tomato Soup
Words by Alice Crisp (she/her)
Serves 4-5 people
Good for low panty stock as you will almost always have these ingredients on hand.
Ingredients
2 tbsp. of olive oil
1 clove of garlic, finely chopped
1 red onion, diced
1 carrot, diced
500g of cherry tomatoes, washed and cut into halves (or replace with
a second tin of tomatoes)
1 can/400g of chopped tomatoes
½ tsp-1 tsp of brown sugar
750mL vegetable stock
Fresh basil leaves for garnish
Celery and any other veggies that are about to go bad in your fridge
Preparation
Heat the olive oil on a medium heat in your stockpot. Sauté the onion for a minute or two, then add the garlic. Once the onions are translucent, add the carrot, cherry tomatoes, and sugar and then stir. Add the can of chopped tomatoes. Stir gently and simmer for 10 minutes. Pour in your stock and bring to a boil. Once boiling, reduce the heat and simmer for 20-30 minutes. Turn the heat off and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot or purée the soup in batches in a blender once properly cooled down. Enjoy!
Scones
3 cups flour (if you want them to be real good make sure your flour is warm)
3 really heaped tsps. baking powder
1 tbsp sugar
50g butter
Milk (can be old milk)
Sift dry ingredients, rub in the butter until like bread crumbs. Add the milk until you have a very soft dough (try mix it as little as possible).
Shape into a rectangle 2cms thick on a well-floured bench and cut into 9-12 pieces. Place on a warm tray and bake at 220° for 10 minutes. Brush with milk when you take out of the oven.
Satay Sauce – to pour over kebabs, chicken, beef, etc
1 onion diced and sautéed in 1 tbsp oil
Add:
½ cup water
2 tbsp peanut butter
½ tsp chilli powder, pinch salt
1 tsp sugar
1 tsp soy sauce
2 tsp lemon juice
Boil until it thickens, add extra water if too thick.
Southern Smothered Chicken
Words by Bella Bolter (she/they)
Ingredients
1 tsp. cayenne pepper
1 tsp. white pepper (this is important!)
Dried oregano
1-2 chicken thighs with skin on
2 carrots
1 white onion
2-3 celery stalks
2 potatoes
1 chicken stock cube
1 tsp. flour
Oil for frying
Method
1. Mix spices together and coat chicken.
2. Place oil in a deep wide pot and place chicken skin side down.
3. Remove chicken and add flour to create a roux.
4. Finely chop vegetables and add to the roux.
5. Place chicken on top of vegetables.
6. Dissolve stock cube in water and cover chicken and vegetables - chicken should be smothered.
7. Cook low and slow for at least 45 mins or until chicken is tender.
8. Serve with rice or your choice of grains.