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66 Austrian Pancakes Totally different to our traditional pancakes, but these Austrian versions are tasty enough to be served at a dinner party. Serves 4 Ingredients 2 tbsps raisins 2 tbsps rum 4 egg yolks 50g sugar 1 pinch of salt 500ml milk a drop of vanilla extract 150g plain flour, sieved 5 egg whites 60g melted butter, divided Method Add the rum and raisins to a bowl and soak for 30 minutes before draining. Whisk egg yolks, sugar and salt until pale yellow and fluffy. Stir in milk and vanilla extract before gradually stirring in the flour. Stir in the raisins. Whisk the egg whites until very stiff and fold into the pancake batter. Heat a tablespoon of the butter over a low heat in a deep pan (about 20cm across) and pour in half of the batter. Heat for 4 minutes until the batter has risen and the underside is lightly browned. Remove from the pan, add another tablespoon of butter to the pan, flip the pancake and cook the other side for 4 minutes. Repeat with the rest of the batter. Break they cooked pancakes into 6-8 pieces then fry again in the remaining butter for about 2 minutes. Serve dusted with icing sugar and some stewed fruit, if desired. Icing sugar
67 Baked Camembert Enjoy one of the best-known French cheeses in a delicious way, bursting with flavour and coated in breadcrumbs. Make sure the cheese is not too ripe and freeze before cooking to ensure the centre melts when baking. Serves 4 Ingredients 4 individual Camemberts or one large Camembert cut into approx 80g/3oz wedges, frozen for 1 hour 25g plain flour 1 egg beaten with 1tbsp water 25g breadcrumbs 50ml sunflower oil Raspberry coulis or cranberry sauce to garnish Method 1. Preheat oven to 200C/400F/Gas Mark 6 2. Remove the Camembert from the freezer and carefully cut the white skin from the top, while leaving the bottom and sides in tact. Coat well on all sides with the flour. 3. Dip the coated Camembert in the egg mix and coat with breadcrumbs, then repeat both steps. Pat well to help the crumbs stick, then place in the fridge for 30 minutes. 4. Heat the oil over a medium heat. Remove the cheeses from the fridge and fry lightly on each side until light golden brown - approximately 1-2 minutes. Make sure the cheese does not begin to melt. Remove and drain excess oil on paper towels. 5. Place the lightly-browned cheeses on a lined baking tray and bake in the oven for 5-10 minutes or until the top is slightly puffed.
LocalLife Wigan Edition May 2018 Te
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