Siúcra & Catherine Fulvio’s Cannoli Pancakes

Siúcra & Catherine Fulvio’s Cannoli Pancakes

#SiúcrasPerfectPancakes

Siucra Cannoli pancakes

 

Enjoy a creative meal with Siúcra and Catherine Fulvio’s Cannoli Pancakes.  This Italian inspired recipe takes the traditional pancake to a whole new delicious level. This delectably decadent but easy breakfast idea will bring big smiles to the little ones faces!

Serves 10 – 12 people (depending on the size of the pancakes)

 

Ingredients

For the filling

250g ricotta

100ml whipped cream

4 tbsp. Siúcra Icing Sugar

½ tsp ground cinnamon

¼ tsp vanilla bean paste

2 tbsp. Marsala (or sherry)

2 lemons, zest only

2 tbsp. candied lemon peel

80g dark chocolate, chopped

For the pancakes

180g plain flour

¼ tsp salt

2 tbsp. Siúcra Caster Sugar

1 egg

250ml milk

2 to 3 tbsp water, if batter is too thick

Butter & sunflower oil, for frying

Siúcra Icing Sugar, to dust

Melted chocolate, to decorate

Method

To prepare the filling

  1. Whisk together the ricotta, cream and Siúcra Icing Sugar. Add the ground cinnamon, vanilla bean paste, Marsala and lemon zest.
  2. Lightly fold in the candied lemon peel and chopped chocolate. Spoon into a piping bag without a nozzle and place in the fridge until the pancakes are ready to be assembled.

To make the pancakes

  1. Place the flour, salt and Siúcra Caster Sugar into a bowl.
  2. Whisk the egg and milk together in a jug and then pour it into the flour mix until a thin batter forms.
  3. Pour this back into the jug as it will be easier to pour into the frying pan and leave the batter to settle for 10 minutes.
  4. To cook the pancakes, heat the frying pan and add a little butter and oil. Pour some batter into the hot pan and swirl it around to form a circle. The pancakes should be small to represent the size of a cannoli (8-10cm) so choose a small frying pan.
  5. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another ½ minute.
  6. Place on a clean plate continuing to make all the batter.
  7. Place sheets of parchment paper in between the pancakes to prevent them from sticking and allow to cool.

To serve

  1. Pipe the filling lengthways in the cooled pancakes and roll up, place the cannoli pancakes on a serving platter, dust with icing sugar and spoon over melted chocolate.
  2. Serve immediately and enjoy!

Siúcra & Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts

Siúcra & Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts

 #SiúcrasPerfectPancakes

Siucra Savoury pancakes spinach leek kale

 

 

These Siúcra and Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts will make for a special feast for your loved ones! Adding baby spinach to the batter of these savoury pancakes gives a wonderful vibrant green colour that is sure to brighten up any plate – and create a mouth-watering dish!

Serves 10 – 12 people (depending on the size of the pancakes)

 

Ingredients

For caramelised walnuts

60g walnut halves

100g Siúcra Light Golden Brown Sugar 

For the filling

1 leek, sliced

2 cloves garlic, finely chopped

1 red pepper, thinly diced

1 tsp chopped thyme

60ml vegetable stock

2 large leaves of kale, shredded

4 tbsp cream

Pinch nutmeg

For the pancakes

250g plain flour

2 tbsp. Siúcra Caster Sugar

A small handful of baby spinach, finely shredded

A pinch of paprika

2 eggs

350ml milk                     

3 to 4 tbsp water, if the batter is too thick

50g feta cheese, crumbled, to garnish

Sprigs of thyme, to garnish 

Method

To make the caramelised walnuts

  1. Line a baking tray with parchment and brush lightly with a non-scented oil. Place the walnut halves onto the parchment paper.
  2. Pour the Siúcra Caster Sugar into a non-stick saucepan and heat until just amber in colour. Pour the caramelised sugar over the walnuts and leave to set.

To prepare the filling

  1. Heat a saucepan with some oil and sauté the leek for 6 minutes until softened but not browned. Add the garlic and cook for 1 minute.
  2. Add the red pepper, thyme, stock and cook for a further 3 minutes before adding the shredded kale and nutmeg. Simmer for about 2 minutes before pouring in the cream. Set aside until the pancakes are cooked.   

To prepare the pancakes

  1. Combine the plain flour, Siúcra Caster Sugar and spinach in a bowl. Add a pinch of paprika. Beat together the eggs and milk and slowly whisk into the flour mix. Pour into a jug.
  2. When ready to cook, heat the frying pan and add a little butter and oil, give the batter a quick stir and then pour just enough into the pan to make a large size pancake.
  3. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked.
  4. Place on a clean plate continuing to finish all the batter. Place sheets of parchment into between the pancakes to prevent them from sticking.

To serve

  1. Place a pancake on the plate, spoon in the filling on one half and fold the other half over.
  2. Serve 2 pancakes per person and crumble the feta over the top as well as some caramelized walnuts. Garnish with sprigs of thyme.

 

Siúcra & Catherine Fulvio’s Tomato and Olive Pancake Bake

Siúcra & Catherine Fulvio’s Tomato and Olive Pancake Bake

#SiúcrasPerfectPancakes

Siucra Tomato olive baked pancakes

 

Serves 4 people (depending on the size of the pancakes)

Ingredients

For the pancakes

200g gram (chickpea) flour

4 tbsp plain flour

2 tbsp. Siúcra Caster Sugar

2 eggs

350ml milk

3 to 4 tbsp water

For the filling

4 shallots, thinly sliced

2 garlic cloves, finely chopped

6 sundried tomato halves, chopped

3 tbsp black olives, roughly chopped

80g baby spinach

1 tsp chopped thyme

120g quark

3 tbsp grated mature cheddar cheese

2 tbsp grated parmesan

½ lemon, zest only

3 tbsp cheddar cheese, for the top

2 tbsp breadcrumbs, for the top

1 tsp chopped thyme

Sprigs of thyme, to garnish

Method

To prepare the pancakes

  1. Combine the gram (chickpea) flour, plain flour and Siúcra Caster Sugar in a bowl. Beat together the eggs and milk and slowly whisk into the flour mix. Leave to stand for 10 minutes, then pour into a jug.

To make the filling

  1. Heat a little oil in a frying pan, add the shallots and simmer for about 5 minutes until cooked before adding the garlic. Cook for a further 1 minute. Add the sundried tomatoes, black olives and spinach.
  2. Take the pan off the heat and add the thyme, quark, cheddar cheese and parmesan and mix well. Add salt and freshly ground black pepper and lemon zest to taste.
  3. Preheat the oven to 180C/fan 160C/gas 4.
  4. When ready to cook, heat the frying pan and add a little butter and oil, stir the batter then pour just enough batter into the pan to make a large size pancake. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked. Place on a clean plate continuing to finish all the batter. Place sheets of parchment paper in between the pancakes to prevent them from sticking.
  5. Brush a gratin dish with a little melted butter. Spoon some filling down the centre of each pancake, roll them up and lay them alongside each other in a buttered gratin dish. Sprinkle over the cheese, breadcrumbs, thyme and bake for about 15 or until the cheese has melted and is golden.
  6. Garnish with thyme sprigs and serve.

 

Siúcra & Catherine Fulvio’s Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts

Siúcra & Catherine Fulvio’s Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts

#Siúcra’sPerfectPancakes

Siucra Pancake stack orange chocolate hazel

 

For the ultimate indulgence this Pancake Tuesday, whip up a batch of Siúcra and Catherine Fulvio’s Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts.

This mouth-watering and decadent dish is perfect for a luscious breakfast or a satisfying dessert.  The combination of sweet juicy oranges and chocolate fudge sauce make for the perfect plate of pancakes.

 

Serves 6 – 8 (depending on the size of the pancakes)

 

Ingredients

For the filling

3 oranges, peeled and chopped

2 oranges, juice only

100g Siúcra Caster Sugar

Pinch of ground cinnamon 

Garden herbs such as fennel fronds and edible flowers, optional

For the Chocolate fudge sauce

250ml double cream

4 tbsp. Siúcra Dark Brown Sugar

100g dark chocolate, melted

40g butter

For the pancakes

300g plain flour

Pinch ground cinnamon

60g Siúcra Caster Sugar

2 eggs

420ml milk

3 to 4 tbsp water, if your batter is too thick

4 tbsp toasted hazelnuts

300ml whipped cream

Orange zest, to decorate

Method

To prepare the filling

  1. Place the orange juice and 3 tbsp water into a medium saucepan with Siúcra Caster Sugar and a pinch of ground cinnamon.
  2. Bring to the boil, stirring most of the time, then lower the heat and simmer slowly until a light syrup forms.
  3. Add the orange segments to the syrup.

To make the sauce

  1. Place the cream, Siúcra Caster Sugar and chocolate into saucepan and heat over a low heat until the chocolate and sugar melts and the sauce thickens.
  2. Add the butter and stir very well. Set aside.
  3. Chop 3 tbsp of the hazelnuts while keeping the 1 tbsp whole for the top of the stack.

To prepare the pancakes

  1. Combine the plain flour, ground cinnamon and Siúcra Caster Sugar in a bowl. Beat together the eggs and milk and slowly whisk into the flour mix. Leave to stand for 10 minutes and pour into a jug.
  2. When ready to cook, heat the frying pan and add a little butter and oil.
  3. Swirl enough batter into the pan to make a pancake that will fit the size of your cake stand or serving platter.
  4. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked. Place on a clean plate continuing to make all the batter.
  5. Place sheets of parchment paper in between the pancakes to prevent them from sticking

To assemble:

Place a cool pancake on a cake stand, spread over some cream, drizzle over the chocolate fudge sauce and chopped orange. Continue to layer up and finally end with chocolate fudge sauce with a sprinkling of hazelnuts and some orange zest. Serve immediately and enjoy!

 

 

 

 

Catherine's Tiramisus Cheesecake

A decadent alternative to Christmas pudding...Keep the calm in the kitchen with Tiramisu Cheescake!

Tiramisu Cheesecake

 

“This Italian dessert is ideal for special occasions, even Christmas! It’s always a crowd pleaser in my home”

 

Serves 8 to 10

Preparation Time: 40 minutes plus time for the cheesecake to set in fridge

Cooking Time: About 1 hour (base and filling)

For the base

250g digestive biscuits, crushed

120g butter

2 tbsp cocoa powder

 

For the filling

200g soft cream cheese

250g mascarpone

150g double cream

120g golden caster sugar

3 eggs

3 tbsp plain flour

2 espresso shots

2 tbsp Marsala

½ orange, zest only

Cocoa powder, for dusting

150g whipped cream, to decorate

60g dark chocolate, melted, to decorate

 Preheat the Whirlpool 6th Sense Oven to 180°C/fan 160°C/gas 4. To prepare the tin, brush a 23cm loose base springform tin with melted butter.  

To prepare the base, place the biscuits in a food processor and crush. Transfer the biscuit crumbs to a bowl, add the cocoa powder. Melt the butter in the microwave and then pour over most of the melted butter over the crumbs and mix thoroughly until the crumbs are completely coated. Spread them into the prepared tin, pressing 2/3rd of the way up the sides and into the base to create an even layer. Bake for 10 minutes and then leave to cool keeping the tin on a baking tray to prevent leaking.

While the cheesecake base is cooling, place a sheet of parchment paper on a surface, melt the chocolate in the Whirlpool microwave and spoon the melted chocolate into a small piping bag and make “squiggles” on the parchment, leave to set completely – this will take at least an hour and a half.

Turn the oven temperature down to 140°C/fan 120°C/gas 2.

To make the filling, whisk the cream cheese, mascarpone, double cream, sugar, eggs, flour and espresso and Marsala together.

Sprinkle the orange zest over the biscuit base and pour the filling into the base.

Transfer to the oven and bake for about 50 minutes, switch the oven off and leave for an hour with the door ajar before taking it out. Then leave to cool completely before serving.

To serve, run a palette knife around the cheesecake, unmould the tin, transfer the cheesecake to a cake stand. Dust the top with cocoa powder.  Spoon the whipped cream in a piping bag with a nozzle and pipe rosettes around the cheesecake. Arrange orange wedges around the edge of the cheesecake.  Lift the chocolate “squiggles” off the parchment and pile them in the centre of the cheesecake.   

 

To decorate with oranges, make up a syrup by combining 120ml water and 80g sugar in a saucepan on the 6th Sense Touch Control Induction Hob and simmer for about 4 to 5 minutes until a thick syrup forms. Leave to cool slightly. Place orange slices on a cooling rack with parchment paper under to catch the drips and spoon over the syrup. Leave to set. 

 

 

 

 

Fine foodCatherine FilvioGood living

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Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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