3 Stocks to Add to Your Portfolio Immediately

3 days ago

Information is provided 'as is' and solely for informational purposes, not for trading purposes or advice. For exchange delays and terms of use, please read disclaimer (will open in new tab).

Hashtags

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Cook This: 3 recipes for cooking with children from Paris's Rose Bakery, including breakfast crêpes

National Post

2 hours ago

National Post

Cook This: 3 recipes for cooking with children from Paris's Rose Bakery, including breakfast crêpes

Article content Article content Serves: 4 Article content Equipment: Small saucepan Pitcher Whisk Sieve Large bowl Large frying pan Fish spatula Article content 1 1/2 tbsp butter, plus extra for frying 2 large eggs 3/4 cup (175 mL) milk 1 cup (120 g) all-purpose flour 1/2 tsp salt Maple syrup, lemon and sugar, cinnamon sugar or honey, to serve Article content Step 1 Article content Melt the butter in a small saucepan. Article content Step 2 Article content In a pitcher, whisk together the eggs, milk, melted butter and generous 1/2 cup (125 mL) water. Article content Step 3 Article content Sift the flour and salt into a large bowl. Pour the wet ingredients into the dry ingredients and carefully whisk to create a homogeneous mix. Refrigerate for at least an hour but preferably overnight. Article content Step 4 Article content Heat a little butter in a large frying pan over medium heat. Pour in a thin layer of batter, tilting the frying pan to spread the batter evenly. Cook for 3-4 minutes, until the bottom is lightly browned. Using a fish spatula, flip the crêpe and cook for another 3 minutes. Transfer to a serving plate and repeat with the remaining batter. Article content Article content Article content Serves: 6-8 Article content Equipment: Baking sheet Parchment paper Large bowl Wooden spoon Food processor (optional) Medium bowl Rolling pin 5-cm (2-inch) cookie cutter Small bowl Fork or whisk Pastry brush (optional) Wire rack Article content 7 tbsp butter, plus extra for greasing Generous 1 cup (125 g) all-purpose flour, plus extra for dusting Generous 1 cup (125 g) whole-wheat flour 4 tbsp sugar 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 2/3 cup (60 g) oats 2/3 cup (160 mL) buttermilk 1 cup (125 g) dried cranberries Zest of 1 orange 1 egg, for glazing Article content Step 1 Article content Preheat the oven to 190C (375F). Grease a baking sheet, then line it with parchment paper. Article content Step 2 Article content In a large bowl, combine both flours, the sugar, baking soda, baking powder, salt and oats. Mix well using a wooden spoon. Article content Step 3 Article content Add the butter. Using clean fingers, blend together until the mixture resembles breadcrumbs. (Alternatively, use a food processor to mix the mixture.) Article content Article content Step 4 Article content Combine the buttermilk, cranberries and orange zest in a medium bowl. Add this to the other bowl and combine until it forms a dough. (It can be nice to use your hands for this, but watch out for over-keen little hands, as it is important not to overwork the dough.) The dough should not be wet or sticky. Article content Step 5 Article content Lightly dust a clean work counter with flour. Using a rolling pin, roll out the dough about 4 cm (1 1/2 inches) thick. Cut out the scones. Place them on the prepared baking sheet, evenly spacing them 5 cm (2 inches) apart. Article content Article content Serves: 4 Article content Equipment: Sharp knife Cutting board Grater Medium saucepan Wooden spoon Fine-mesh sieve (optional) Medium bowl Large frying pan Plate Baking dish Article content For the teriyaki sauce: 1 onion 1 (5-cm/2-inch) piece fresh ginger, peeled 1 tbsp olive oil or sesame oil 2 tbsp soy sauce 2 tbsp mirin 2 tbsp sugar 2 tbsp sake (optional)