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 Funky Friday Curry…

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I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party

I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together.  The paneer adds a touch of luxury to the already lovely combination.  This curry was a hit in our family and I really hope you all enjoy it.

I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x

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INGREDIENTS

250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon

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METHOD

● Heat the oil and butter in a medium saucepan on a low heat.  Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic.  Sauté for a few minutes until the leeks soften

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● Season with the spices and salt.  Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil

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● Cover and cook for 5-10 minutes.  The mushroom will release its own delicious juices, pour the passata in and stir.  Simmer on a low heat for a 8-10 minutes

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● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base

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● Cover and cook on a low heat for 8-10 minutes.  Squeeze in some fresh lemon juice to taste

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Pau Bhaji Khichdi

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When I was younger, I never really took to mung dal khichdi.  I found it bland unless it was teamed up with something tasty.  I still ate it, knowing it was good for me. 

For my children however, I have started to experiment and make different flavours of khichdi.  Combining the general rice and lentil base in a “masalafied” vegetable base with different spices is something my children and even me have started to appreciate.  This time I wanted a “Pau Bhaji” tasting khichdi and that’s exactly what I have here, to share with you all…

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The weather here is gorgeous, enjoy your weekend,  wherever you are my friends! Take care and I will see you soon…much love D x

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A pizza pitta bread with the khichdi..For my little ones for more variation!

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1 medium courgette grated
1 medium white onion grated
1cup frozen peas
1 tbsp sunflower oil
¼ tsp turmeric powder
2 garlic cloves crushed
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
1½ tsp pau bhaji masala
1 tsp coriander & cumin powder
⅓ tsp chilli powder
⅔ cup crushed tomato passata
1 tbsp butter

METHOD

To make the khichdi base ~

• Combine and rinse the mung dal and rice a few times in a large bowl.  In a large saucepan add this mung rice mix with the water, salt and turmeric.  Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little.  Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

• For the courgette base ~ Heat up the oil along with mustard, cumin seeds and asafoetida.  Once they start to sizzle and pop throw in the courgette and onion, sauté for a 2-3 minutes

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• Mix in all seasoning and spices, stir in the peas, combine well, simmer on a low heat, cover and cook for 5 minutes

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• Pour in the tomato passata, mix, cover and simmer on a low heat for 5 minutes

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• Add the ready made khichdi and butter.  Combine, bring to a gentle simmer and warm through…

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• Serve with a heaped spoonful of natural yoghurt

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