Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Fried Camembert with Sweet & Sour berry sauce, spicy salad and rye croutons

1. First make the berry sauce on the basis of which is described here.

In this case, I took about 100g of blueberries and 30g of cranberries, spices added a pinch of salt, pepper, rosemary, thyme, 1tbsp.l. the Jerusalem artichoke syrup and a 1st.l. balsamic cream.

You can even make it in advance, it is perfectly stored in the refrigerator for a week.

2. Camembert/brie, roast or bake.

3. While preparing the cheese, make the salad.

A handful of salad mix or any neutral taste salad (corn, for example) my dry. Throw on a plate, pour dressing on salad, mix, on top add roasted pecans or walnuts.

Dressing “vinaigrette”.

Mix in the emulsion 3st.l. unrefined olive oil + 1tbsp.l. balsamic vinegar + 1tbsp.l. lemon juice + 1H.l. honey or any mild sweet syrup (Jerusalem artichoke, for example) + salt and pepper to taste. The sauce should be buttery, spicy sour-sweet.

4. Feed.

Spread on a plate with salad a head of cheese, some toast from your favorite bread (I dried in the toaster rye with a salt crust), the sauce is served separately or put a couple of tablespoons directly into the cheese. Enjoy)

How to make Camembert/brie

Usually I Camembert bake but when traveling, there is not always an oven, so I fried it, and so I decided to describe in detail how to do it so that the cheese does not spread over the pan. not use any oils, only a dry non-stick frying pan. The butter melts the white mold on the surface of the cheese and it leaks out.

If the frying pan does not have a non-stick coating, and you really want to fry the cheese, then I recommend putting baking paper on it. So he, too, will not burn, or stick quite a bit.

2. the fire should be medium so that the cheese does not burn immediately, but has the opportunity to lie in the pan longer and warm up to the middle.

3. in this case, the pan should be very well heated before you put the head of cheese. So the crust will seize and also will not allow the cheese to flow out. If you put the cheese on a cold surface, it will definitely spread.

4. the process itself. So, you took a dry frying pan, put it on medium heat, warmed it up well, then spread the cheese (many roll it in flour so that it doesn’t exactly flow, but I don’t do that) and fry on one side for 1-2 minutes, then gently turn it over with a wide spatula and fry the second side for 1-2 minutes. Then repeat the procedure to achieve the desired degree of frying.

Periodically turn the cheese over so that while one side is fried, the second from above dries out a little/cooling down. If the cheese is fried for a long time on one side, then you simply can not turn it over and fry evenly.

Serve it perfectly with berry sauce, with onion jam and garlic baguette or with croutons and pesto.

Warm bruschetta with camembert, leeks and sun-dried tomatoes

1. 4 stalks of leeks cut off the dark green leaves and roots. The white part, wash, cut lengthwise and finely chopped. Fry until Golden in the frying oil (I melted butter) 1H.l. dry thyme or leaves from 2 sprigs of fresh thyme.

Leeks can replace so caramelized onionswould also be delicious.

2. 6 slices of dry bread in the toaster (I have unleavened rye-wheat with sunflower seeds and flax). If the bread is not pre-dried, it will soften the cheese. If you like soft bread, then this item is omitted.

3. On each slice of bread put the cheese Camembert or brie, top to distribute the onions in the oven at 180C until Browning the cheese, you can enable decide the grill. Get the sandwiches, spread on top of sun-dried tomatoes and drizzled with balsamic cream. The cream is optional.

Best burgers ever

I’m not even sorry to reveal all the subtleties of this recipe, because I can not imagine who will bother so much))


Bake burger buns (recipe here), cut them lengthwise into 2 parts.

Caramelize onions (recipe here).

Cut fresh and dried tomatoes, pickled cucumbers, peel a couple of cloves of garlic.

Make bluchiz sauce (recipe here).

Cutlets can be made yourself, but I often use purchased marbled beef. They’re gorgeous. I’ve only seen them in Auchan. Not to be confused with Miratorg, there are cutlets just insignificant sinewy inedible meat-like cakes. And another good option is cutlets from the butcher shop, which are called “Royal”.

If I do it myself, then either I do not add anything to the minced meat at all, or for 500 g of ground beef I add 1 tsp.mustard + 1 tsp. Worcestershire sauce/or 2H.l. only sauce, a pinch of ground coriander, salt and black pepper.

If the cutlets are minced lamb, then be sure to put there ground cumin, coriander, a little ground cinnamon, cumin and chili pepper.

Optionally, you still need to make carmelized bacon. Optional, since you can do without it. I do not eat bacon, for me it is too fat, especially in combination with cheese and meat. But I will not hide from you that with “beer-candied bacon” the taste of the burger will be amazing. Once definitely worth a try;)

How to make bacon (ingredients are indicated in the amount needed to prepare 1 baking sheet):

1. Mix 100ml dark beer and 2 tbsp syrup (Jerusalem artichoke or MapleWe spread the pieces of bacon (8-10 PCs) at a distance from each other on a baking sheet with baking paper, otherwise you will be awesome to wash the caramel from it. Brush each bacon and send it for 3-6 minutes (time depends on the thickness of the piece and the oven) in the oven at 220C (if there is a grill mode, you can turn it on, but not necessarily, it will still caramelize). It is necessary that the pieces become slightly fried and reduced by one and a half times. We turn them over to the other side and repeat the process with spreading beer caramel, then fry until ready (5-10 minutes), the main thing is not to bring it to black, it is no longer tasty.

2. ready bacon spread on paper towels for no more than a couple of minutes. They will give up excess fat, cool down, Harden, but do not have time to stick to the towels;) After that, the bacon must be broken into pieces, convenient for eating.

Important 1. If you make several bacon pans, then each time you need to take a new layer of baking paper.

Important 2. If there is more beer with syrup than necessary, you can apply another layer of caramel during cooking.

Preparation process: Collecting a burger:

Heat the grill pan, dry the cut bun well on it (cut down), then rub both halves with garlic, then optionally you can grease the bottom bun hummus next, caramelized onions, cutlet (fry 6-8 minutes for medium roast, but everything depends on its size), bluchiz sauce, bacon, sun-dried tomatoes, fresh tomato round, cucumbers, top bun and Bon Appetit.

The amount of ingredients depends on your tastes. I put a lot of onions and cheese, and everything else – a little. The burger is served with a large portion of vegetable salad with a light dressing.


Experiment with the addition of fried zucchini and lettuce leaf: Other successful combinations:

  • After the blue cheese, instead of everything that is indicated in the basic recipe, put fried wild mushrooms with onions + arugula.
  • Or instead of blue cheese, put Camembert/Brie, then fried sweet chanterelles with onions, followed by spinach./corn with sour dressing.
  • Lamb cutlet. Down on a hummus bun, then grilled eggplant with garlic, then a cutlet, then curdled goat cheese and topped with pickled red sweet onion. You can also put a tomato and spinach.