I’ve been making a concerted effort to cook more since the new year. With two little kids and a thousand things going on every afternoon, I’d gotten into a bit of a cooking rut (a.k.a barely ever doing it, unless it involved chicken nuggets or similar “kid food”). But I’m out of my rut and have been making all kinds of new things (including soups, salads, fish cakes, and pastas– many of which you can find here).
But what I made one day last week took the cake (so to speak). I knew I was going to make a salad, but I needed something else to go with it, so I started looking through my cookbooks. And I came upon this recipe for popovers (which are one of my new favorite things), and figured I’d go for it (yes, popovers are traditionally served with meat, but whatever).
I don’t know how to begin explaining how delicious these things are, but perhaps this will do the talking for me– I can neither confirm nor deny that I ate roughly 4 of them (how’s that for outweighing the effects of salad?). They are also super easy, which is not an insignificant point either.
I want to share the recipe with you, because it’s cruel to just keep going on about it without letting you in on the awesomeness. It’s from Mary McCartney’s (one of Paul McCartney’s children, and sister of Stella) great cookbook called Food, which is full of amazing vegetarian recipes. She calls them Yorkshire Puddings (which I’d never have known were the same thing as Popovers, if there wasn’t a tantalizing picture next to the recipe). Anyway, here it is. You’re welcome (I wish I knew how to reach out to Mary to say thank you, because I believe this recipe is life changing– and I tweeted and Instagrammed that notion immediately upon devouring them). I couldn’t wait to make these again, and in fact, made them again tonight. I hope you’ll love them as much as I do!
- 3/4 cup all-purpose or light spelt flour
- pinch sea salt
- 2 large, free-range eggs
- 1 1/4 cups milk
- 8 teaspoons vegetable or light olive oil for the muffin tin
- Preheat the oven to 400 degrees F.
- Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.
- Pour 1 teaspoon of oil in to the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it’s very hoot– almost smoking hot (about 5 minutes).
- Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake for 20-25 minute, until they have risen and are deep golden brown.