Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts

Tuesday, February 21, 2012

Crepes/Pancakes - Sweet/Savoury - Both



Make a batter suitable for a thin crepe...below is my guide  and what I did for this batch...prepared ahead of time and reheated through when filled for tonight's tea.

  • 6tbs plain flour, 1 egg and the liquid portion is natural yoghurt, a dash of milk and water made up to 300ml...
  • I use a Bessemer pancake pan and bowl system but you can improvise if you aren't lucky enough to own these.Lime juice, sugar and cream... sweet crepe... what can I say other than today's lunch... yum!

  • Tea tonight are the same crepe served and presented in a square parcel with a mixture of caramelised onions & figs, pumpkin, mushroom,spinach and feta... topped with dressed salad leaves, avocado and icing sugar toasted heavenly almonds .
Pancakes are eaten today, Shrove Tuesday, the day before Lent commences. Pancakes are made from staples that would spoil if not eaten; flour, eggs, cream the consumption of which is traditionally restricted during the self-denial, associated with the 40 days of Lent which starts tomorrow.

Monday, February 20, 2012

Zucchini & Cheesy Polenta Lasagne

Zucchini & Cheesy Polenta Lasagne


Simple with a little prep... 



  • Make up a quick tomato sauce by soft frying garlic, onions, coriander stalks and I added sliced fresh mushrooms..Here is where you can be creative with veggie choice or even chilli if you fancy some spice in your life.
  • Add a tin of crushed tomatoes, 1/2 tin water and a squeeze of tomato paste and lots of roughly chopped fresh herbs. I used tonight Italian parsley, basil and coriander.
  • Salt,  cracked pepper, a tsp of sugar and a dash of balsamic vinegar (these additions to any tomato base are in mine and my dad's opinion vital to a balanced sauce. Cook this down to a rich thick consistency. While this is happening make your cheesy polenta by
  • Bringing to the boil 4 cups of water with some vegetable stock powder in it for added flavour. Whisk in 1 cup of polenta and whisk until thick. Remove from the heat stir in some freshly grated parmesan cheese and let it cool for a few minutes. In the meantime grate a couple of zucchini and some tasty cheese.
  • Layer together in a deep casserole dish or similar starting with a polenta layer on the base, tomato sauce, grated zucchini then grated cheese ending with cheese on top.
  • Bake in a mod 180 oven until the top is golden brown and serve on its own or with side salad/veg...this can be a complete meal depending on your variations.