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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A Healthy Coleslaw?? Yes!!! With Yoghurt!

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After I had my little one, I always fancied something different to eat. I was pleasantly surprised when my sister-in-law sent her healthy version of coleslaw. Not your typical slaw with mayonnaise but made with refreshing yoghurt and the coriander!!! Oh! the coriander! Gives it an Indian twist which makes it a great accompaniment with Indian food.

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I loved it so much that I had to make it and share it! My husband wanted to have something masalafied with it, so requested a spicy chickpea and potato curry. All the flavour combinations married well. A beautiful dinner and most importantly a gorgeous coleslaw from my sister-in-law! Thank you x

INGREDIENTS

1 medium cabbage
2 peeled carrots
small bunch of fresh coriander
500g natural mild yoghurt
Salt to taste
1 Green chilli finely chopped (optional)
½ cup water

METHOD

• Grate the cabbage and carrots and put into a large mixing bowl, throw in the coriander

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• Stir in the yoghurt and water. Season with salt and add chilli at this stage if you wish

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• Combine thoroughly until you get a coleslaw consistency

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• Chill in the fridge until your ready to serve

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