An Asparagus & Feta Pancake…

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My husband eats eggs but doesn’t do omelettes. Though I love them, frittatas are out of the question. So to reach a compromise and please both of us I decided to make a the thick and deep tasty pancake. Full of Spring asparagus, all tender and yummy. The feta as always adding a certain saltiness and zing to the overall dish.

I just put it together as I went along and I know that this will be made again and again in our home. Perfect for brunch or a light lunch…Hope you all enjoy it my friends..until next time, much love D x

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INGREDIENTS
8 tender stem asparagus chopped
80g feta cheese
1 cup self raising flour
Salt to taste
Olive oil
1/2 tsp mustard
1 free range egg
Milk as required

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METHOD

● Heat 1 tablespoon of olive oil in a large frying pan. Sauté the asparagus on a medium heat for a few minutes and season with salt

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● Meanwhile in a large mixing bowl. Throw in the flour and egg, whisk away. Add the mustard and pour in some milk to form a pancake batter consistency

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● Whisk away any lumps and stir in half the feta in smallish chunks

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● Once the asparagus is ready, pour in a little more olive oil into the pan.

● Pour in the batter amongst the asparagus and reduce to a low heat. Crumble the rest of the feta and cover the pan

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● After 10 minutes check if the top of the pancake has set, if not recover and wait a few more minutes

● Once set well, gently turn the pancake over and cook for 5-10 minutes until both sides are golden brown

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● Serve with some coleslaw or a salad of your choice

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More Pancakes & A Piquant Pomelo Salad

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I always have my pancakes with sugar and lemon. Well I would! Wouldn’t I? As my love affair with lemons continue! lol

This time I went savoury and spread lush layers of fresh cream cheese with chives and sweet cherry tomatoes.  The pancakes themselves also appeared to have a party in the pan as they rose and puffed up whilst I was cooking them!

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Such a quick and easy recipe to remember and the addition of melted butter really gives the pancakes a slight richness before we are to fill the pancakes with even yummier things!

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I also had a pomelo grapefruit salad with the pancakes which was a delightful combination of fruit, cheese and chilli!  Sweet, salty, sour and hot in one mouthful! Extraordinary! Will be making this again!

INGREDIENTS

1 cup plain flour
1 cup milk
2 free range eggs
1 tbsp melted butter
Pinch of salt
A little cold water

Sunflower oil

METHOD

• Throw in all the ingredients into a large mixing bowl apart from the butter and water

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• Whisk until smooth, pour in the melted butter, whisk to combine and add a few tablespoons of water to thin the batter a little

• Preheat a small non stock frying pan with a little oil on a low to medium heat  Gently place a ladle of batter into the pan and swirl around to cover the pan surface and thin the pancake out

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• Flip the pancake as it starts to come away from the sides,  turn over to cook both sides until golden brown with speckles

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• Use any filling of your choice, sweet or savoury, or both!!
I had mine with low fat cream cheese with chives and cherry tomatoes

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Pomelo Side Salad

Pomelo segmented without skin
Cherry tomatoes halved
Chilli seed mix
Chilli flakes
Grated Cheddar cheese

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Cocoa Pancakes For Sunday Morning

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Sunday morning ~ time to have a lie in? Nope! Not in this household. We were up at the crack of dawn and hungry. Time for pancakes to give us a much needed sugar rush, well more me as the children are always raring to go!  A soft fluffy treat to brighten up our say and satisfy our empty tummies!

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I incorporated cocoa in my scotch pancake recipe so that the kids get a chocolatey taste. I however couldn’t resist more chocolate on mine! Also have done the recipe in tbsp and cup measurements so makes it quick and easy to get these yummy pancakes on.

Have a super Sunday! And enjoy! Much love D x

INGREDIENTS

5 tbsp plain flour
2½ tbsp granulated sugar
1 tbsp cocoa powder
1 tsp baking powder
1 free range egg lightly beaten
⅔ cup milk
Sunflower oil for shallow frying

METHOD

• Combine all the dry ingredients in a large mixing bowl

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• Add the egg and pour in the milk and whisk well, making sure the batter is all light and creamy

• Heat a little oil in a non stick frying pan and once hot pour in a small ladleful on a low to medium heat

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• Once bubbles start to appear and flip the pancake over with a spatula

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• Cook til golden brown on both sides and serve with a topping of your choice

My favourite topping for these cocoa pancakes was lots of chocolate nutella spread with fresh sweet blueberries

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Scotch pancakes with fruit

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When I was younger we would always buy our scotch pancakes from the supermarket not knowing how easy they were to make at home. The ones we used to buy were always quite stodgy and slightly too greasy for my liking. Though a novelty to me at the time I used to cover them with sugar and squeeze a lot of fresh lemon juice over them

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They can be toasted too but I never liked them that way.

Now such a simple treat I make for my boys and my husband especially on weekends. My husband will drown them in sticky honey ~

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Whilst my little one and me will stick to classic lemon and sugar.

However recently I also serve fruit with them to make me feel less guilty! Strawberries go really well with the mellow cakey texture and adds a little oomph to the pancakes!

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I don’t fry them in butter but a little olive oil to keep them healthy. Definitely a great breakfast to start off your busy day!

INGREDIENTS

125g flour
1½ tsp baking powder
1 egg beaten
280-300ml milk
1 tbsp sugar
Olive oil for frying

METHOD

• Mix the dry ingredients together and then add the egg and milk. Whisk till you get a smooth batter

• Heat a little oil in a non stick frying pan on a medium to low heat and pour in a small ladleful of batter into the centre. Wait for a the batter to set and a few bubbles to appear

• Flip with a spatula and cook until both sides are golden brown

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Also can I make a special request for those of you who are on Facebook. I have a link to my Shivaay Delights page on Facebook on my main blog page! Please click and like I’d love to have your wonderful support on there too. Thank you soooo much love D xxxx see you soon 🙂

Moist Chocolate Muffins = Breakfast!

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Our nephews have come round to stay and we normally have cocoa pancakes with hazelnut spread but…chocolate chunk muffins were the choice for today!

I just looked up chocolate muffins and was very lucky to find this recipe! One I know I will be using again and again.

Have a wonderful weekend…It’s nearly Christmas folks!! Yay!!! Enjoy…much love, D x

(Recipe from All recipes UK)

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INGREDIENTS

2 cups all-purpose flour
1 cup white sugar
3/4 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup chocolate chips

METHOD

Preheat oven to 200°C. Grease 12 muffin cups or line with paper muffin liners

Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl

Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended

Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips

Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack

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Stuffed Cheese & Fresh Pea Uttapam

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I adore South Indian food and the very first time I tried it was in a hotel in Marbleshwar, a hill station in India. A fermented rice savoury pancake with tomatoes, onions and coriander. I was 12 at the time. Since then I have had so many uttapams, as I thoroughly enjoy them.

However yesterday upgraded my own version of the dish and know that I will be having them this way from now on. “Stuffed Uttapams” with creamy white cheese and fresh peas that I had just shelled. I make life a little easier by using a ready made uttapam instant flour pack, where you just add water, tomatoes, onion and coriander to the mix. However I must try making the batter from scratch soon!

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The cheese melts into a white delicious sauce and the fresh peas give the dish a hint of crunchiness and sweetness to balance out the tomato and onion.
Give them a go, I know you’ll want to make them more and more! Have a happy day! Much love D x

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INGREDIENTS

Uttapam flour packet
Water upon instruction
2 tomatoes diced
1 white onion diced
Chopped fresh coriander to taste
1 tbsp unsweetened desiccated coconut
Fresh peas
Slices of white cheese
Sunflower oil

METHOD

Make the batter in a large mixing bowl, adding the tomatoes, onion, coriander and coconut

In a non stick frying pan, add 1/2 tsp of oil on a slow heat. Then pour in 2 ladles full of batter, as it starts to set, place a cheese slice in the middle and sprinkle on some fresh peas

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Take enough batter to cover the cheese and peas. Once the top of the uttapam sets, gently turn it over. Cooking it evenly on both sides til golden brown

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Serve on its own, with sambhar or a chutney of your choice

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Garlic Butter & Spinach Parathas

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It’s Shrove Tuesday!  And I have always been excited about this particular Tuesday of the year! It’s PANCAKE DAY! 

I have loved it ever since I can remember.  From when my primary school teacher flipped some pancakes in the classroom and it got stuck to the ceiling to my mum and me making them at home!  I love mine with sugar and lemon always and we will be making some today for sure.  I bet chocolate will feature somewhere in my little one’s filling selection!  They will be posted soon..

But for now you are going to be treated to Parathas.  Sneaky spinach Indian flatbread with garlic butter!  Umm spinach will be nice for pancakes! Ok I just seem to have pancakes on the brain lol!

Have a lovely day and enjoy your pancakes! Much love D x

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INGREDIENTS

180g Baby spinach
200g Chapatti flour
1 tbsp sunflower oil
½ tsp salt
1 tsp coriander & cumin powder
Garlic butter(butter + garlic granules)
oil for shallow frying
Extra flour for rolling

METHOD

• In a food processor blitz the spinach with the oil,  throw in the seasoning and add flour gradually until all combined

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• Pour in a little boiling water gradually as the processor brings the dough together.  The dough formed will be soft and pliable

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• Knead the dough a little and seperate into tablespoon amount balls

• Roll a ball out on a clean floured surface to about 4-5cm diameter

• Spread a little garlic butter in the centre of the round, seal with flour, roll out again gently to 6-7cm

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• Place in a pre heated non stick frying pan.  Once it starts to bobble flip over,  with a spoon spread a little oil on this side.  Cook for 2-3 minutes.  Lastly turn over and cook again on the other side.  Brown speckles and spots will appear.  This is then cooked and repeat for the rest of the dough

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