Pancakes batter ingredients (7-8 pancakes): – 115 g fresh spinach – 2 eggs – 300ml milk – 200g all purpose flour – 2 tsp sugar – 1/4 tsp salt – 1/3 tbsp sunflower oil for frying
Serving ingredients: – 150 g smoked salmon – 100 g cream cheese – fresh dill
Method: 1 Wash and dry spinach leaves. 2 Put in blender all pancakes batter ingredients: mash until smooth. 3 Preheat a skillet, add 1/3 tbsp sunflower oil (needed only in the beginning). 4 For each pancake pour 1 ladle of batter on the skillet. Fry at medium heat until bubbling, turn the pancake over and cook until golden. 5 Serve pancakes with soft cheese, smoked salmon and fresh dill.
Method: 1 Combine chopped turkey breast, chopped pineapples, egg, grated cheese, flour, grated garlic and salt/pepper: mix until smooth 2 Preheat the skillet, add sunflower oil: pour 1tbsp of batter for each pancake-to-be. Fry 5-6 min each side or until golden, medium heat 3 Switch to minimum heat and cook pancakes under the lid for 10 min 4 For the sauce combine and mix sour cream, chopped garlic, chopped parsley/dill 5 Serve!
I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga”, and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata”.
Garlic sauce ingredients: – 200g sour cream – 3 tsp mayonnaise – 3 garlic cloves – parsley Method: 1 Boil potatoes 2 Potatoes-batter: combine boiled potatoes, chopped onion, eggs, flour, paprika powder and salt – mix well until smooth 3 Preheat the skillet with some sunflower oil 4 For each pancake drop 1 tsp of potatoes-batter in bread crumbs and fry for 2-3 minutes each side, medium heat until golden 5 Garlic sauce: mix sour cream, grated garlic, mayonnaise and chopped parsley 5 Serve pancakes hot with garlic sauce and chopped parsley !
Serving ingredients: – 30ml acacia honey – 100g smoked salmon – a few raspberries Method: 1 Wash spinach and squeeze it in a colander to get rid of extra water 2 Mash spinach in a puree with an immersive blender or in a food processor 3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth 4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!) 5 Fry pancakes until golden at medium heat 1-2 minutes each side 6 Serve the pancakes with smoked salmon, acacia honey and raspberries 7 Enjoy and have a great sunny Saturday !
Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂
Directions: 1 Beef filling: 1.1 Boil minced beef until ready, drain broth and let the meat cool down 1.2 Combine meat with salt and black pepper: mix well 2 Potato batter: 2.1 Wash and peel potatoes 2.2 Grate half of potatoes and crush in a blender another half of potatoes 2.3 Combine both parts of potatoes: drain extra liquid through a strainer or cloth 2.4 Mix potatoes with salt, pepper and starch 3 Garlic sauce: mix grated garlic with sour cream and put in a fridge 4 Potato pancakes: 4.1 Preheat a non-sticking frying pan with some olive oil 4.2 Put 1 tablespoon of potato batter on the frying pan for 1 pancake-to-be: make it flat and round with a tablespoon 🙂 4.3 Put 1-2 teaspoons of meat filling uniformly on each pancake-to-be 4.4 Put another tablespoon of potato batter over each pancake with meat: flatten with a tablespoon to make it nice looking 🙂 4.5 Fry pancakes at a medium heat until golden approximately 3-4 minutes each side 4.6 Transfer the pancakes on paper towels to absorb extra oil for a couple of minutes 5 Serve the pancakes hot with garlic sauce and fresh parsley !
Notes: no eggs and no flour in this recipe make the potato pancakes really delicious preserving a potato flavour ! Try them yourself !
… everything I felt a connection with a rectangle of framed sunlight was dominated by a single passion. If my first glance of the morning was for the sun, my first thought was for the butterflies it would engender.
Sour cream sauce ingredients: – 1/2 bunch dill – 200ml sour cream Directions: 1 Peel zucchini, grate them, place grated zucchini in the colander, cover with a plate to let them drain for 1 hour 2 Chop parsley and dill 3 Prepare a batter: combine milk+flour+sugar+salt+🌻 oil+eggs: mix well and whisk until batter is fully combined 4 Mix in the batter chopped parsley together with grated zucchini 5 Preheat a non-sticking skillet with a little bit of 🌻 oil (no more oil will be needed!) 6 For each pancake pour 1 soup ladle of batter into the skillet 7 Cook pancakes until golden ~2 minutes on each side 8 Make sour cream sauce: combine sour cream with chopped dill 9 Serve !
When the first fine spring days come, and the earth awakes and assumes its garment of verdure, when the perfumed warmth of the air blows on our faces and fills our lungs, and even appears to penetrate to our heart, we feel vague longings for undefined happiness, a wish to run, to walk at random, to inhale the spring.
Guy de Maupassant
Batter ingredients (for 5-6 pancakes): – 1/3-1/2 cup buckwheat flour – 2 tablespoons wheat flour – 1/2 egg – 1 cup water (might be less or more, depends on buckwheat flour) – 1 pinch salt – 40g butter for frying
Filling ingredients (for filling 5-6 galettes): – 5-6 eggs – 80g ham – 100g grated Gruyère cheese – a few sprigs of green onions
Method: 1 Combine batter ingredients, mix them well and whisk until the batter is uniform 2 Grate Gruyère cheese, slice ham and put them in a fridge for a while in 2 bowls 3 Cook the pancakes 3.1 Melt butter in the skillet and pour ~1/2 cup of batter in it 3.2 Cook 2-3 minutes on one side and 1-2 minutes on another side 3.3 Repeat 2.1-2.2 for the remaining pancakes 🥞 4 Cook 5-6 eggs (as many as a number of pancakes you made) in a separate skillet with the melted butter, put them on a plate covered with a lid to keep them warm 😉 5 Warm up the pancakes in a frying pan with some melted butter and add in the middle of them the following levels: 5.1 Sliced ham 5.2 Grated Gruyère cheese 5.3 Cooked egg 6 Put the cooked galettes on the plates, and fold over their four edges 7 Garnish with chopped green onions & black pepper 8 Serve immediately and enjoy ! Hint: Do not try to replace water by milk or butter by oil otherwise all the charm will be lost! 🙂
Sitting with her on Sunday evening — a wet Sunday evening — the very time of all others when if a friend is at hand the heart must be opened, and every thing told…
Method: 1 Wash a cauliflower head and separate into florets 2 Boil the cauliflower florets in salty water for 10 minutes, then drain water 3 Mash the cauliflower florets with eggs, flour, species, finally mix in chopped green onions 4 Line a plate with paper towels to put there pancakes afterwards to get rid of extra oil 5 Put some olive oil on a skillet and set the medium-low heat 6 Put 1 tablespoon of cauliflower batter for 1 pancake on a skillet and flatten with a spatula (my 29cm diameter skillet allows cooking 3-4 pancakes simultaneously) 7 Cook pancakes for 2-3 minutes on each side until golden, then transfer them onto the paper towels 8 While cooking pancakes, make a Roquefort-garlic sauce: mash grated garlic with sour cream, Roquefort cheese and chopped parsley 9 Serve cauliflower pancakes hot with fresh baby spinach, chopped green onions and Roquefort-garlic sauce !
Love... to cooking ! 