Archives for December 2017

Cozying up with Pasta at Cafe Nervosa

I know I’m not alone when I say that pasta is one of my all-time favourite comfort foods. What I love about pasta is that so many layers of flavours can be combined to create different dishes, yet no matter what, it always holds a little taste of home…I guess that’s why they call it comfort food! Another great thing about pasta is the way the recipes can be as simple as they can be complex – yet equally as delicious! This was the second time I’ve been to Trattoria Nervosa and I loved the dishes I’ve ordered on both occasions. My first time there I ordered the Capellini – a delightful example of how a simple pasta dish can have so much depth of flavour. This time I ordered Spaghetti con Polpetto – spaghetti with meatballs – this dish definitely satisfied my pasta craving! The sombre atmosphere and great staff at Trattoria Nervosa serve as the cherry on top of their hearty dishes, making the experience that much more enjoyable.

 

photo by: Cynthia N.

 
 
 
 
 
Wearing: Zara top and pants, The Fifth Label coat c/o Cynthia, Gucci GG Marmont bag, Steve Madden booties.

Spaghetti con polpette
Cesare nervosa

Trattoria Nervosa
75 Yorkville Ave., Toronto
Southern Italian Food

Gluten-free Pancake Cups with Strawberries

These are probably best baked! I tried to pan-fry them, and it just wasn’t the same as baking. I have a few friends who are gluten-free, and when I bake, I like to think of who would want to eat my cooking while keeping in mind their dietary restrictions. I’m so glad these turned out great! This is the third time I made them, and I like to make changes to make them really good. So I can say these are “tried and true.”. For the flour, I used Molly B’s Gluten-free Belgian Waffle & Pancake Flour. At first, I tried the recipe on the back of the packaging, but it just didn’t turn out for me and didn’t taste yummy. I also didn’t want to waste it, so I tried a different approach, baking. I have yet to bake this with a different gluten-free flour because I just finished the package with this batch. When I do, I will update this post. 

This is how the mixture looks. It is a bit more liquid than an actual pancake mix.

The result after baking it will probably look like this or even more fluffy. I like to set my oven timer to 13 minutes at first and keep an eye on how it will turn out. I do like it when the cups look more fluffy and golden.

Now just place it on a plate and put your favourite toppings! I love it with cut strawberries glazed with maple syrup!

Gluten-free Pancake Cups with Strawberries
Yields 12
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/2 cup of gluten-free flour
  2. 1/2 cup of almond milk
  3. 3 large eggs
  4. 2 egg whites
  5. 3 Tbsp of melted butter
  6. 1/2 tsp vanilla
Instructions
  1. Preheat oven to 400°F.
  2. Put all ingredients in a blender until all ingredients are mixed.
  3. Grease the muffin pan - I used the leftover melted butter with a brush.
  4. Fill the muffin pan about 1/3 of the pancake mixture.
  5. Place muffin pan in oven and bake for 13-15 mins. Watch it rise.
  6. When you take it out it will deflate, don’t worry.
  7. Add your favourite toppings! I added strawberries and maple syrup.
Adapted from Tasty
Adapted from Tasty
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