Recipe of the month
Pancakes with Fruit and
4 oz (110 g) plain flour
Oil for cooking
2 large eggs
Pack of dried large fruit, eg: figs, prunes, apricots, apple
8 fl oz (200 ml) milk
- Chop up and de-stone the dried fruit. Place in a saucepan with the water. Cover and simmer for 20 minutes until soft, adding more water if necessary in order to produce a little syrup
- Whisk up flour, eggs and milk until the mixture resembles thin cream
- To cook the pancakes – pour a little oil into the pan and heat until hot
- Pour about 2 tablespoons of mixture into hot pan, tipping the pan to swirl the mixture across the base evenly. It will only take about 30 seconds to cook.
- Lift the edge of the pancake to see if it is tinged golden underneath. If so, turn and cook briefly on the other side.
- Remove from pan, spoon mixture onto pancake, roll up and serve immediately
- A squeeze of lemon/orange and a sprinkling of sugar
- Mashed banana or selection of fresh fruit (kiwi fruit, strawberries etc) and yoghurt
4 ozs plain flour (110 g)
2 large eggs
8 fl oz semi skimmed milk (200 ml)
Oil for cooking
- Sift flour holding well above bowl to aerate
- Make well in centre and crack in eggs
- Begin to stir flour into eggs using any whisk or fork
- Then start to add small quantities of the milk, gradually incorporating the flour from the sides. Ignore the lumps they will all get mixed in.
- When the fluid has been added, use a pliable spatula to scoop in any remaining flour from around the edges of the bowl and thoroughly whisk once more until the mixture resembles thin cream
- To cook the pancakes – pour a little oil into the pan and keep over heat until hot. Tip out into small bowl leaving light coating of oil around the pan.
- Pour about 2 tbsps of mixture into hot pan, tipping the pan to swirl the mixture across the base evenly. It will only take about 30 seconds to cook. Use a spatula to lift the edge to see if it is tinged golden. If the pancake is thin, it will not need to be turned over, if you are making thicker pancakes, this is where the fun starts …. !
- Turn the pancake out onto greaseproof paper or foil, golden side down
Salmon, spinach, parsley and ricotta cheese
1 salmon steak
6 tablespoons frozen spinach
2 tblsp chopped parsley
1 carton ricotta cheese
1 clove garlic
1 tblsp oil
1 lemon to serve
- Grill/bake the salmon steak until just cooked (around 10 minutes)
- Heat oil in saucepan and add garlic and salmon.
- Cook together for 3 minutes.
- Add spinach and cook together until all excess moisture has evaporated.
- Turn off heat. Add ricotta cheese and stir in.
- Spoon mixture onto pancake, roll up and serve immediately squeezing on a little lemon if required.
Ricotta is a low fat cheese. Cheddar (see next recipe) is high in fat, and quite high in salt, but not as high as some other cheeses. Generally softer cheeses like brie and camembert are lower in fat than harder cheeses.
Cheesy vegetables in a Dutch style pancake
1 tablespoon oil
1 small onion
2 cloves garlic
4 oz (110 g) mushrooms
4 oz (110 g) peas
1 small red pepper
2 florets broccoli cut small
2 oz (110 g) low fat cheddar black pepper
- Finely chop the onion and red pepper, slice the mushrooms and chop up the cheese.
- Take a large frying pan, 10-12 inches (25-30 cm) in diameter, and heat the tablespoon of oil.
- Add the onion and garlic, then the red pepper, mushrooms and broccoli and stir until the vegetables begin to soften and the onion becomes translucent. Light the grill.
- Give the batter a stir, then pour it into the frying pan with remaining vegetables and the cheese. Season generously.
- Cook over a very gentle heat for 4-5 minutes. Put the frying pan under the hot grill for about a minute, until the top becomes golden brown and just a little crusty.
- Serve it straight from the pan in wedges, like a cake. It is quite thick - at least half an inch (1 cm).
This is more like a Spanish omelette, but since it has flour in with the egg, it makes it more filling.