Beetroot Oladi with Morel Mushrooms and Ramps Ricotta

CHOCOLATE OLADI WITH WHITE CHOCOLATE YOGURT MOUSSE AND STRAWBERRIES

Serves 4–6

½ cup white chocolate chips 1 cup Greek yogurt 1 pint ripe strawberries 1 tablespoon raw cane sugar Pinch fresh-ground black pepper 1 batch buckwheat sourdough discard batter 2 tablespoons dark cacao powder 1 tablespoon raw cane sugar Put white chocolate chips in a microwave bowl. Set the microwave at 50 percent and run for 30 seconds. Stir the chips and repeat, until all chips are melted. Mix in half of the Greek yogurt, stir to combine well, then proceed with the remaining yogurt. Stir until smooth, cover and chill in the fridge until set (you can do this a day ahead). Cut the strawberries in half lengthwise (quarter bigger ones). Combine in a bowl with sugar and black pepper and leave on the kitchen counter for about 30 minutes, or overnight. Mix the cacao powder and sugar into the batter. To fry, proceed as in basic recipe. To serve: Put a dollop of white chocolate yogurt mousse on each warm pancake and divide strawberries as needed. Drizzle just a little of the strawberry liquid left in the bowl overtop and serve immediately.

BEETROOT OLADI WITH MOREL MUSHROOMS AND RAMPS RICOTTA

Serves 4–6

1 batch buckwheat sourdough discard batter 1 tablespoon finely grated roasted red beetroot* 1 (14-ounce) tub ricotta 2–3 whole ramps, chopped 1 teaspoon grated lemon zest Salt and freshly ground black pepper, to taste 1 tablespoon olive oil 8 nice-sized fresh morels, cleaned thoroughly (or rehydrated from dried) Optional garnish: thin-sliced ramp greens and rose peppercorns *I use roasted beetroot (it deepens the flavor) but raw beetroot works fine too. Mix the grated beetroot into the batter until you have a homogenous red-pinkish color. Leave to set on the kitchen counter for about an hour. To fry, proceed as in basic recipe. Combine ricotta, chopped ramps and lemon zest in a small bowl. Season aggressively with fresh-ground black pepper and sea salt. Pour back into the tub, close the lid and keep in the fridge until needed. (Note: Use leftover ramp ricotta on a sandwich, toss with pasta or use to make potato salad, for instance.) Split (rehydrated) morels lengthwise. Heat ½ tablespoon olive oil in a small skillet. Add morels and sauté quickly for about 3–4 minutes. Season to taste with salt and pepper and keep warm on a plate. To serve: Add a good dollop of ramp ricotta to each warm pancake. Divide sautéed morels on top and garnish to taste with ramp greens and rose peppercorns. Serve immediately.