This January feels like
the longest month ever, and I have been quite busy. It's nice to be
able to relax with cooking and blogging a bit, and thank goodness it's Saturday.
I have been looking for inspiration and ideas in my cook books and
online, and have been reading Yotam Ottolenghi's vegetarian cookery
book Plenty a lot.
I have tried quite a few recipes from that book, and none of them
have disappointed so far. A recipe that I saw in this book and
altered slightly, Crusted harlequin squash wedges,
is at the moment my most read post, so it must be a sign.
Also
today I decided to try out one of his recipes, and this one is a real
winner. Today's recipe
is for absolutely fabulous green pancakes with spinach, spring onions
and chili. (The recipe is also online here.) You know that I'm quite cautious with spices, so I reduced the chili
amount from Ottolenghi's original a bit, and I didn't have any fresh
coriander leaves handy either. Otherwise I followed the original instructions pretty closely. If you're planning to cook this, definitely also read through Ottolenghi's recipe and tips.
Lime butter:
100 g butter
1 lime (zest
grated and 2 tbsp lime juice)
¼ tsp salt
½ tsp white
pepper
1 small garlic
clove
¼ tsp chili
flakes
This lime butter
is a spectacular one! Remember this for the future as well when you
need a seasoned butter, and when wouldn't you? Only a couple of
simply steps are needed for making it.
Grate the lime
zest and press the juice, also chop the garlic. Beat the butter at
room temperature and then add the other ingredients to it.
Shape a sausage
shape of the butter and let it rest in the fridge. This is that one
done, and you can advance to pancake making.
250 g spinach
110 g self-raising
flour
1 tbsp baking
powder
2 eggs
50 g butter
½ tsp salt
1 tsp ground cumin
150 ml milk
6 spring onions
1 green chili
Olive oil for
frying
Chop the spring
onions and chilies finely, and wilt the spinach in a pan with little
water.
Drain the spinach and chop it small as well.
Whisk the flour,
baking powder, eggs, melted butter, salt, cumin and milk into a
batter, and then also add the spring onions, chili and spinach and
whisk some more.
Heat olive oil in
a pan and fry the pancakes for a few minutes on each side until they
are crispy and golden brown and cooked fully through.
For serving place
some of the lime butter on the top and enjoy this goodness! I love
it!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.