BREAKFAST POPOVERS (Yorkshire Puddings): make ahead, easy, lower-fat, sugar/butter free

Loved your pancakes and want more of the same but different?  Try these rich, crisp breakfast popovers...

Popovers with butter & jam: pancake alternative from across the pond  
'Utterly gorgeous - amazingly crispy, eggy & chewy.'  Taster
Stock Photo Courtesy of lisaiscooking.blogspot.com and licensed for reuse under this Creative Commons Licence

Popovers are a staple of many a North American household.  

Basically an American version of a Yorkshire Pudding, popovers are served at any time of day - not just dinner.  They are are usually made in tins with tall straight sides rather than the sloped wells of a muffin tin.  And they're eaten hot or cold with all manner of delicious sweet and savoury fillings (see below).

Brits aren't really into popovers, probably due to the expense and inconvenience of finding a decent popover pan.  But this recipe (adapted from Serious Eats) can be made in a muffin tin.  And more: it's designed to be made up to three days in advance.  

67 loved them; they puffed up surprisingly high, were richly eggy and chewy and the outer shell was gloriously crisp and burnished to a 'eat-me-now!' brown.   

They make a worthy replacement - or addition to - pancakes or toast.  In a small household, they are a boon - leftovers are frozen and bagged up, ready to be defrosted, reheated and eaten when the desire strikes.  

Makes: 6 large or 12 medium popovers; recipe doubles easily
Cost: £2'ish

Ingreds:
    4 large eggs (200g/7oz) (mine worked out at 3 large, one small egg)
    150gm/5.2oz flour (1cup +2 tbsp) 
    175gm milk (3/4 cup)
    25gm water, not milk (1 tbsp + 2 tsp) 
    1/2 tsp salt

Method:

CORONOVIRUS: WHAT YOU NEED TO KNOW FROM THE EXPERTS: From The Daily Mail

All you need to know about the CORONOVIRUS from Sunday Mail Experts

(bold face italics, Blogger's choice)

  

Covid-19 seems to spread much like flu, through coughs and sneezes. Once contracted, it lives and replicates in the tissues that line the airways. Secretions from these tissues – mucus and saliva – therefore also contain the virus. When an infected person coughs, sneezes, or simply talks, tiny droplets of moisture are expelled into the air, carrying the virus out of the body. Unless you are directly in the firing line, you should be safe. Droplets travel only up to 7ft.

But another risk comes when people cover their cough or sneeze with their hand and then touch something other people touch, such as a door knob or tap. Touch a contaminated surface, then touch your own mouth or nose, and the virus can be transmitted.

The World Health Organisation (WHO) says the coronavirus can live on surfaces for several days.

Günter Kampf of the University of Greifswald in Germany says such viruses can be killed by disinfectants such as alcohol or bleach – but many things we touch every day on transport or in public buildings are not frequently disinfected.

Could I die if I get it?

It depends to some extent on how old you are. Covid-19 barely even causes symptoms in children, even babies, and in China is not known to have caused any deaths in under-tens. The main concern with children is that if they catch the virus they may pass it on to older at-risk individuals. This is why some headteachers have chosen to close schools, but this is not yet official policy.

According to the most recent data from the China Centre for Disease Control, death rates are 0.2 to 0.4 per cent between the ages of ten and 50, but then start climbing.You have a 1.3 per cent chance of dying from it in your 50s, a 3.6 per cent risk in your 60s, an eight per cent risk in your 70s, and a 14.8 per cent risk in your 80s.

Risk climbs with age because older people more often have other diseases, such as cancer or conditions such as high blood pressure, diabetes or pulmonary disease, which worsen Covid-19.

I have a horrible cold – could it be coronavirus?

CORONOVIRUS: HOT & SOUR IMMUNITY BOOSTER: dairy free, vegetarian option

Stunningly delicious and packed with immunity boosting ingredients...

first posted 2018; updated 11/2024

Hot & Sour Soup - warming and health giving!
'I love this; it's got amazing flavours & is so easy to digest!'  Taster 

An Oriental favourite, Hot & Sour Soup, gives an exotic twist to any Hallowe'en party, with gentle lashings of heat (and, no, that's not a contradiction!).

It's not only unusually delicious, it's also packed with ingredients that boost the immune system at a time of year when it needs strengthening. 

Unlike most commercial Hot & Sour soups, 67's does not have a clear base.  But it shares good strong flavours and has the added bonus of creamy,  non-dairy textures.  With plenty of fresh ginger and chilli, the soup warms and invigorates internally.   

There are several steps to complete to get to the finished product but they're straightforward and well worth it.  They can be completed in two stages.  

Three ingredients are needed which may require some shopping.  One - dried shiitake mushrooms (expensive but keep forever) -  requires a trip to Chinatown. The other two - tinned bamboo shoots and tofu - are often available in major supermarkets.  The dried/tinned products keep well and will add unusual savoury undertones and textures in other dishes.  See Chinese Ingredients to Spice Up Your Cooking.

The soup does not freeze well but is so tasty it will go fast.

Cost: between £6-8'ish, once special ingred are purchased
Serves: 8-12; recipe halves nicely

Ingred:
   2 med to large dried reconstituted Chinese mushrooms, incl juices (see method) set aside (optional but adds unique flavour; replace with equivalent dried porcini mushrooms)

   1/2 cup/70 gm/2.5 oz bamboo shoots

   70-100 gms/2 1/2-3 oz minced poultry, shredded white fish or minced seafood (vegetarians/vegans can replace with soya mince or crumbled tofu)
   1/2 tbsp light veg oil
   soy sauce

   5 cups/1 litre good stock (pref home-made but granules, cubes are ok)
   1 tbsp reduced-salt (not low-salt) soy sauce
   1 large clove garlic, minced or grated (opt)
   1/2 to 1 tbsp grated peeled ginger

   2 tbsp cornstarch mixed with 3 tbsp cold water  
   1 tbsp toasted sesame oil

   1 chilli, halved and de-seeded OR 1-2 tsp chilli flakes  
   2-3 tbsp red wine vinegar/red grape juice

   1.5 -2 pads tofu (250g/8oz-325g/11oz), thinly sliced or diced (silky will do but will collapse as it cooks)  *67goingon50 uses Clearspot or fresh firm tofu from one of the three major Chinese supermarkets on London's Gerrard/Lisle Street in Chinatown. 
   

   1 tsp coarse black pepper
   2/3 large mug frozen peas
   2 lightly beaten eggs (opt for vegans)

Method:

1. Chinese Mushrooms.  Pour boiling water over dried mushrooms; leave at least 20 mins; drain, reserving juice but discarding sediment; remove stems; slice caps thinly; set aside  
2. Bamboo Shoots.  Drain & rinse; cut in thin matchsticks; set aside
3. In a large heavy pan over medium high heat, saute meat/fish/veg protein in a little oil until crumbly & brown; add soy sauce, ginger, garlic and chilli; stir
4. Add stock, red wine vinegar and reserved juice from dried mushrooms; stir
5. Reduce heat to med; mix cornstarch with cold water to make a slurry; add to pan, stirring until the mixture begins to thicken   
6. Add mushrooms & bamboo shoots
7. Bring to a boil and take off heat; set aside; if part preparing ahead, cool & refrigerate
8. When ready to serve, remove & discard fresh chilli if used 
9. Add tofu & bring to a boil
10. Add peas, pepper and sesame oil
11. Beat eggs lightly; pour in a thin stream into the soup; remove from heat
12. Serve with finely diced chilli or chilli flakes on the side

Comments:

'I could eat this all winter; it's got amazing flavours, makes me feel warm inside and is so easy to digest!'  Retired writer

                                                                                  Soups on Nav Bar:Recipes II...

Please leave a Comment in the box below 

    .

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

EASILY DIGESTED, HIGH PROTEIN RECIPES & TIPS FOR COLDS & FLU

67goingon50's appetising, easily digested recipes help restore nutrients and boost the body's ability to fight a bug. 

Savoury Egg Custard: perfect for the sickbed

Savoury Custard: Wonder Cure  strongly recommended, easily prepared delicious high protein dish works wonders on recalcitrant grannies, grizzly toddlers and guys who aren't coping well with 'man-flu'. Prevents dehydration.  

Medicinal Ginger Tea, relieves nausea and stomach pains; soothes a throat 








         

Throat-soothing Fruit Smoothie: cools down a flaming throat

Big Chicken Soup for invalids Even if the bug hasn't struck, it's wise to make a big batch of this slow-cooked wonder and freeze it in individual portions.  It's a godsend when the invalid is ready for solid food or a body feels a 'cold is coming on'

'Big' Chicken Soup: no tins or preservatives, just easily digested goodness

Big Beef Soup for invalids  Another to make a big batch of.  A slow-cooked wonder, it freezes well in individual portions for easily digested nutrients when ill.   

Remember: the best way to recover from 'flu is rest, rest and more rest; staying warm and drinking plenty of fluids. 

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.