Poppy Cock Reviews

Perfect pancakes 😇😇
Ingredients
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a k**b of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

😍Ingredients😍
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 large egg white
Additional sugar

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.😍😍😍

😍😍 KHINKALI 😍😍

Ingredients for 30 Khinkali: Dough – 1.4 kilo of flour (1.1 kilo for the dough and .3 kilo for dusting and kneading) , 2 eggs, 450 ml of warm water; Filling – 700 grams of ground beef and pork mix, salt, half tsp of dried red pepper, quarter tsp ground caraway seed, 2 small onions (optional) and 500 ml of water. Cooking – water and salt for the cooking pot.

Preparation: Add 1.1 kilo of flour to a mixing bowl. Make a depression in the middle of the flour and add the eggs.
Add 450 ml of warm water.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a ball.
Divide the dough into two pieces.

🥰🥰 Apple Pocket Pie 🥰🥰

Ingredients
4 flour tortillas (about 8 inches)
2 medium apples*
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. nutmeg
Milk
Sugar (optional)
Directions
Preheat oven to 350 degrees. Warm tortillas in a microwave oven to make them easier to handle. Wash, then chop, apples into small pieces. Place one-fourth of the apples on half of each tortilla. In a small bowl, stir together brown sugar, cinnamon and nutmeg. Sprinkle over apples. Roll up the tortillas, starting at the end with the fruit. Place on an ungreased baking sheet and make small slits in the top to allow steam to escape. Brush with milk and sprinkle with additional sugar if desired. Bake for eight to 12 minutes or until lightly brown. Serve warm.

😍😍 Asparagus Enchiladas 😍😍

Ingredients
48 fresh asparagus spears (about two bunches)
6 tablespoons olive oil
6 cloves garlic, minced
3/4 cup all-purpose flour
1 cup fat-free (skim) milk
2 cups fat-free chicken or vegetable broth
1 tablespoon minced lemon peel
2 tablespoons chopped fresh cilantro or parsley
salt and white pepper to taste
12 raw corn tortillas (1 package, depending upon brand)
1 cup shredded cheddar cheese
½ cup sliced green onions
Directions
Trim woody base from asparagus spears; scrape off scales. Rinse and par-cook spears in salted
water for 5 to 8 minutes; drain and cover with cold water. Put oil in small saucepan over
medium heat; when hot add garlic, cook for 1 minute and add flour to form a roux. Cook roux
(resembles peanut butter consistency) for 5 to 10 minutes. Meanwhile, bring milk and broth to
simmer in medium saucepan; whisk in roux and allow sauce to thicken; add lemon peel and
cilantro or parsley and season to taste with salt and pepper. Remove saucepan from heat and
place on a hot pad in work area. Drain asparagus. Spray a 13x9x2 baking pan with cooking oil
and spread 1 cup of sauce in bottom. Using kitchen tongues, coat tortillas, one at a time, with
sauce in saucepan and then lay on large plate; place four asparagus spears in each tortilla, roll
up and place seam side down in baking pan. Spoon remaining sauce over stuffed tortillas. Bake
at 325 F for about 20 minutes or until sauce is bubbly. Remove from oven and sprinkle with
cheese and onions. Continue baking until cheese melts. Let stand 5 minutes before serving.

😍 Slow Cooker Taco Soup 😍
Ingredients
1 lb. lean or extra-lean ground beef
1 onion, chopped
1 (16-oz.) can chili beans, with liquid
1 (15-oz.) can kidney beans, with liquid
1 (15-oz.) can whole-kernel corn, with liquid
1 (8-oz.) can tomato sauce (low-sodium)
2 c. water
2 (14.5-oz.) cans peeled and diced tomatoes (low-sodium)
1 (4-oz.) can diced green chili peppers
1 pkg. taco seasoning mix (low-sodium)

Directions
In a medium skillet, cook the ground beef until browned over medium heat. Drain. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend and cook on low setting for eight hours.



Makes 10 servings. Each serving has 220 calories, 3 grams (g) fat, 30 g carbohydrate, 6 g fiber and 500 mg sodium.