Pancakes Stuffed

Roll Up, Roll Up…

As an impoverished student The Rose Elliot’s Complete Vegetarian Cookbook was my “bible” & even to this day I have to force myself to try recipes from other sources. This version of stuffed pancakes is my favourite the rustic texture & flavour of the lentil mix rolled up in the soft spongy pancakes topped with creamy cheese sauce is hard to beat.… JJ

Ingredients & Costing…
Spanish Onion x 1 (finely diced)	0.33
Fat Clove of Garlic x 2 (crushed)	0.10
Red Split Lentils x 175gm	0.27
Plum Tomatoes x 400gm tin	0.37
Tomato Puree x 1 tblsp	0.10
Ground Cumin x ½ tsp	0.05
Stock x 275ml	0.32
Butter x 10gm	0.10
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Pancakes x 6 (“pancake” post)	1.15
Cheese Sauce
Milk x 500ml	0.40
Mature Cheddar x 50gm	0.34
Butter x 15gm	0.25
Flour x 15gm	0.10
Dried Mustard Powder x 1 tsp	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6 Hearty Portions	€4.12

It Couldn’t be easier…

æ      Make a stack of pancakes following the instructions in “pancake sweet” post

æ      In a heavy based saucepan melt the butter & sauté the onion & garlic for approximately 5 minutes

æ      Rinse the lentils in a sieve under cold running water & add to the onions together with plum tomatoes, tomato puree, ground cumin & stock, allow the mixture to simmer gently uncovered for 30 minutes until the lentils are cooked

æ      Season the lentil mixture well with salt & freshly ground black pepper, chopped fresh herbs (basil, chives or parsley) are a nice addition if you have some to hand

æ      Allow the mixture to cool & divide evenly between the 6 pancakes, roll each pancake & place side by side in a greased shallow ovenproof dish

æ      In a clean saucepan melt the butter adding flour & dried mustard powder to make a roux. Slowly add the milk incorporating it well into the roux at each stage avoiding any lumps, simmer gently until the sauce thickens. Add a little grated cheddar allowing it to dissolve into the sauce, add the remainder of the cheese & season to taste

æ      Pour the cheese sauce over the pancake rolls, bake in a preheated oven (gas mark 5) for 40 minutes until golden & bubbling, delicious served with rocket salad & fried sliced potatoes

Rack'em or Stack'em…

For a truly spectacular affect stack layers of pancakes & filings of contrasting colours (lentils & tomato sauce, spinach & ricotta, roast Mediterranean vegetables), top with cheese sauce & bake as above. … JJ

Pancakes Sweet

Pancake Tuesday…

My Grandmother was a big influence while I was growing up, she lived next door & I often “hopped” the wall into her house where I would happily spend hours watching her cooking, knitting or gardening. When I was a teenager she passed away on a Pancake Tuesday, now over 3 decades later I still remember her with affection when I am preparing pancakes which is a regular occurrence in our house as they are too delicious to reserve for just one date every year.… JJ

Ingredients & Costing…
Plain Flour x 125gm	0.14
Milk x 250ml	0.18
Butter x 20gm (melted)	0.10
Eggs x 2 (free range)	0.48
Butter for frying	0.05
Garnish
Caster Sugar	0.05
Butter	0.05
Lemon Juice	0.10
6 Large Pancakes	€1.15

It Couldn’t be easier…

æ      Combine the flour, milk, melted butter & eggs in the goblet of a liquidiser & blend to a smooth batter

æ      In a heavy based frying pan melt a small knob of butter until it is almost smoking – the pan should be coated but there should be no excess butter

æ      Spoon a ladle of the batter into the centre of the pan and tilt slightly to distribute evenly, cook until pin prick holes appear in the surface of the batter

æ      Turn carefully & cook for a further few minutes until the pancake begins to puff slightly and is a golden colour on the underside

æ      Remove from the pan & keep warm, add another small knob of butter to the pan which should be hot enough to melt it instantly with a hiss… continue until all the batter is used

æ      Serve pancakes warm spread with butter, caster sugar & lemon juice… yum!

Variety Show…

 The variations are endless – nutella, ice-cream & butterscotch sauce, banana, chopped nuts & whipped cream… enjoy JJ

Tarka Dhal (Spiced Lentils)

Golden Avatar…

My second introduction to Indian cuisine was during my college years through Hare Krishna restaurant the “Golden Avatar” where you could eat your fill of delicious Indian vegetarian food for only £2. I often cycled to Trinity on my lunch break to attend cookery demonstrations given by the Hare Krishna where we would cram into an oak panelled room in the inner sanctum of Trinity & watch mesmerised as dishes of dhal & sabji were prepared on a small primus camping stove – looking back I am not sure “health & safety” at Trinity would approve of the open flame… JJ

Ingredients & Costing…
Red Split Lentils x 200gm	0.35
Spanish Onion x 1 finely diced	0.10
Fat Clove of Garlic x 2 crushed	0.05
Dried Chilli Flakes x ½ tsp	0.05
Ground Cumin x 1 tsp	0.05
Turmeric x 1 tsp	0.05
Butter x 25gm (unsalted)	0.20
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
4 Hearty Portions	€0.90

It Couldn’t be easier…

æ      Rinse the red split lentils in a sieve to remove any starch, place in a saucepan together with the cumin, turmeric & water. Bring to the boil then reduce the heat & simmer uncovered for 8-10 minutes stirring frequently

æ      Cover the pan & continue to simmer for approx 30 minutes, the consistency should be quite loose, season well with salt & freshly ground black pepper

æ      Meanwhile melt the butter in a heavy based pan over a medium heat & fry the onions, garlic & chillies until the onions are golden brown

æ      Stir half the onion mixture into the dhal, transfer to a warm serving dish & serve garnished with the remainder of the onion mixture & naan bread

Nepal Dhal…

I was talking with a girl recently who had learnt to kayak in Nepal over the course of a four day river trip. She described how each evening their porter would prepare two meals a “western” dish for the clients and “dhal” for themselves, on the odd occasion when pressed for time the porters shared the “western” dish the following day they would noticeably miss the slow release energy provided by the dhal… JJ

Coriander Chicken

Bombay Pantry…

My first introduction to Indian cuisine was aged 12 when my sister & I spent a holiday with our uncle in Geneva where he worked for the World Health Organisation. A colleague of his invited us to dinner & I clearly remember my senses being assailed by the pungent aromas that greeted us as we entered their apartment. The hostess issued an excited caution as I reached for what I now know to be Bombay Mix “hot, hot, very hot” & was openly surprised that I did not flinch as the chilli & spices went to work on my taste buds. I had my mother’s heart broke when we returned home from the vacation with my persistent demands for curry! … JJ

Ingredients & Costing…
Chicken Fillets x 2 (free range)	3.99
Spanish Onion x 1 finely sliced	0.10
Fat Clove of Garlic x 2 (crushed)	0.10
Greek Natural Yoghurt x 125ml	0.25
Ground Coriander x 2 tsp	0.05
Mixed Spice x 1 tsp	0.05
Turmeric x ½ tsp	0.05
Dried Chilli Flakes x ½ tsp	0.05
Tepid Water x 125ml	0.00
Ground Almonds x 25gm	0.25
Hard Boiled Eggs x 2 (free range)	0.48
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Ground Nut Oil to Fry	0.10
2 Hearty Portions	€5.57

It Couldn’t be easier…

æ      Dice the chicken fillets & marinade together with the crushed garlic & natural yoghurt for a minimum of 4 hours

æ      Heat the oil in a heavy based pan & fry the sliced onion until golden, remove from the pan with a slotted spoon & keep to one side

æ      Add the coriander, mixed spice, turmeric & a generous grinding of black pepper to the pan frying for 15-20 seconds to release the aromatic flavours, stir in the chicken & any excess marinade, increase the heat & fry until chicken is browned

æ      Returned the fried onion to the pan together with dried chilli flakes, tepid water & a pinch of salt, stirring well to ensure all ingredients are combined. Bring to the boil then allow to simmer for 30 minutes until the chicken is tender

æ      Finally stir in the ground almonds, check the seasoning & serve garnished with slices of hard boiled egg & a sprinkle of paprika

Loaves & Fishes…

Planning our weekly menu I had purchased ingredients to make this dish for two people, however a last minute invitation to some friends turned our evening into a dinner party for four. After a moment of panic we decided to serve the Coriander Chicken with Pilau Rice, Tarka Dhal/Spiced Lentils, Naan Bread, Mango Chutney & Bombay Mix turning our simple meal into a feast only short of a miracle … JJ

Beef Lasagne

When’s your Dolmio Day…

No disrespect to store bought sauces but you cannot replicate the texture & flavour of the homemade variety, besides they often contain high levels of sugar & salt which can alter how your body digests food & stores fat – not in a good way! … JJ

Ingredients & Costing…
Premium Minced Beef x 450gm	2.89
Spanish Onion x 1 finely diced	0.10
Fat Clove of Garlic x 2 (crushed)	0.10
Red/yellow/green Pepper x ½ each	0.40
Baby Spinach x 20gm	0.70
Tin of Plum Tomatoes x 1	0.37
Tomato Puree x 1 heaped tblsp	0.15
Beef Stock Cube x 1 (300ml dissolved)	0.32
Dried Chilli Flakes x ½ tsp	0.05
Dried Mixed Herbs x 1 tsp	0.05
Lasagne Sheets x 9 sheets	0.44
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Olive Oil to Fry	0.10
Cheese Sauce
Milk x 750ml	0.56
Mature Cheddar x 50gm	0.34
Butter x 15gm	0.25
Flour x 15gm	0.10
Dried Mustard Powder x 1 tsp	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6 Hearty Portions	€7.18

It Couldn’t be easier…

æ      Heat the olive oil in a heavy based saucepan or wok & sauté the onion until translucent, add the finely diced red/yellow/green peppers & sauté for a further 5-10 minutes

æ      Add the minced beef & a little salt to season, stir continuously until beef is cooked, turn up the heat slightly and allow any excess water to evaporate

æ      Add the crushed garlic, chilli flakes, dried herbs & cook for a few minutes

æ      Dissolve the stock cube in 300ml of boiling water & add to the pan together with tinned tomatoes & tomato puree, stirring well to ensure all ingredients are mixed thoroughly

æ      Allow to boil rapidly for approx 20 minutes stirring occasionally until the liquid had reduced by ½ the mixture should be loose but not too wet

æ      Add the baby spinach & stir into the sauce allowing it to wilt, season well with salt & freshly ground black pepper

æ      In a clean saucepan melt the butter adding flour & dried mustard powder to make a roux. Slowly add the milk incorporating it well into the roux at each stage avoiding any lumps, simmer gently until the sauce thickens. Add a little grated cheddar allowing it to dissolve into the sauce, add the remainder of the cheese & season to taste

æ      To assemble the lasagne line the base of a baking dish with sheets of lasagne, cover with half the mince mixture, spoon over some cheese sauce, repeat again finishing with a layer of lasagne sheets topped with a least half of the cheese sauce, sprinkle with a little extra grated cheddar

æ      Cook on the centre shelf of a preheated oven (gas mark 5) for approx 40 minutes until golden, serve with garlic bread & a rocket salad

Lentil Lasagne…

I usually bulk out beef lasagne with as many vegetables as I think I will get away with because really I wish I was making my favourite ”Lentil Lasagne” - rather than include it as an afterthought here I will dedicate a separate post to it shortly  JJ

Tagliatelle Alla Carbonara

Child Proof…

Myself & my daughter recently watched the film “Julie & Julia” & spent the following two days much to my brother’s dismay going around the house randomly declaring in a deep voice “Bon Appetite”. Julia Child wrote the definitive bible of French cooking for American women without servants!! An amusing concept almost a century later however she was passionate about cooking and believed anything cooked with butter or cream had to be delicious – if required this dish is proof … JJ

Ingredients & Costing…
Tagliatelle Fresh x 200gm	0.89
Pancetta Lardons x 100gm	0.90
Cream x 250ml	1.19
Egg Yolk x 1 (free range)	0.24
Reggio Parmesan x 15gm	0.27
Fresh Parsley x 1 tsp (finely chopped)	0.25
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
2 Tasty Portions	€3.84

It Couldn’t be easier…

æ      In a medium heavy based saucepan bring some cold water to the boil & cook the tagliatelle for 2-4 minutes. Drain excess liquid & rinse with boiling water

æ      Fry the pancetta lardons (small cubes of smoked ham) in a dry pan until crisp

æ      Slowly heat the cream & whisked egg yolk until the cream thickens (be careful to keep the heat low or you will end up with scrambled egg)

æ      Add the drained tagliatelle & pancetta to the cream & season with freshly ground black pepper & a little salt if required (the pancetta can be salty)

æ      Serve in a warm bowl with grated parmesan, fresh parsley & a chunk of golden garlic bread

Magic Mushrooms…

This dish is equally delicious made with chestnut mushrooms, simply omit the pancetta lardons & in their place pan fry sliced mushrooms in a knob of butter until golden.… JJ