Pancakes
Pommes Anna with Eggs and Rocket & Walnut Pesto
Everyone enjoys pancakes so why keep them just for Shrove Tuesday? Instead of just making the traditional sweet ones why not go for savoury ones, which are light and tasty with a good nutritional value. You could use your usual pancake recipe, or why not try this delicious vegan version?
Serves 4 Preparation time: 10-15 mins Cooking time: 1 hr 15 mins
Vegan Pancakes These pancakes are very easy to make – just use a good heavy or non-stick frying pan. Being egg-free makes them cholesterol-free. Don't worry if the first pancake doesn't turn out too well – the rest will be fine. Makes approximately 8 pancakes.
Ingredients: 175ml/6fl oz soya milk 175ml/6fl oz water 175g/6oz plain flour 2 tbsp chickpea flour (gram flour) 1 tsp baking powder 1 tbsp sunflower oil Pinch of salt Additional oil for frying or low-cal spray if using a non-stick pan
1. Place all of the ingredients, except the oil, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps. 2. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess or use low-cal spray instead of oil. 3. Pour enough of the batter mixture into the frying pan to thinly cover the bottom. 4. Fry on one side for about a minute. Loosen the edges with a spatula and flip. 5. Fry the flip side for another minute or until done. 6. Remove from pan and keep warm in the oven on its lowest setting. 7. Add more oil/spray to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up. 8. Serve drizzled with syrup/lemon juice.
Ingredients: 1.25kg Jersey Royal new potatoes, peeled 50g wild rocket, washed 35g shelled walnuts 25g flaked almonds 1–2 cloves garlic, crushed 100ml sunflower oil 2 tsp white wine vinegar 4 tsp stock powder 3 tsp very finely chopped rosemary 8 free range eggs Season to taste
1. Preheat the oven to 200ºC / 400ºF / Gas mark 6. Grease a 20–25cm square ovenproof dish. 2. Slice the new potatoes quite thinly. Divide the slices between the dishes in 2 or 3 layers, sprinkling each layer with a pinch of salt and a grind of pepper and using 1½ tsp of the rosemary for all the layers. Use 2 tsp of the stock powder to make up some stock with 250ml boiling water. Pour this over the potatoes so that the stock comes about half way up the potatoes. 3. Use a little of the oil to brush the top of the potatoes. Cover tightly with foil and bake for about 50 minutes until the potatoes are soft. Remove the foil and return to the oven for another 5-10 minutes to colour the top slightly. 4. Meanwhile, put the rocket, walnuts, almonds, garlic, oil, vinegar and remaining stock powder and rosemary into a liquidiser and blend to a soft paste consistency. 5. When the potatoes are cooked, poach the eggs. Serve the eggs on top of each portion of potatoes, with the pesto either spooned on each side of the eggs, or in a separate small bowl for each person. © The Vegetarian Society 2007
That is the main course sorted, so how about some nice desserts? The chocolate bonbons below are suitable for both vegans and vegetarians. You could try rolling them into egg shapes for an Easter twist.
Chocolate Bonbons These pancakes also work well with a savoury filling. Just prior to cooking, add a pinch of dried herbs, sweetcorn, two cork sized pieces of defrosted frozen spinach and a sprinkle of black pepper to the mixture. Cooked mushrooms and red pepper are also very good, as is a ratatouille mix. For vegetarians Quorn™ chunks cut up smaller and served with mushrooms in a creamy sauce makes a great filling. Also, why not try this tasty egg dish courtesy of the Vegetarian Society UK. It has plenty of hidden nutrition due to the eggs and nuts. If your residents find rocket a bit too strong for them you could substitute basil or French parsley. For vegans, simply leave out the eggs and perhaps top with vegan cream cheese or soya cream.
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? ? Did you know... ? ? ?
The name Easter comes from Eostre, the Saxon Goddess of Spring and her sacred animal was the hare, hence the Easter Bunny!
Eggs are associated with Easter because they are symbolic of rebirth
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Easter is a moveable feast but Easter Sunday is always the first Sunday after the first full moon on or after the vernal equinox
These give you that chocolaty sweet taste without playing havoc with your blood sugar. Makes about 40 bonbons 1. Place syrup, nut butter, cocoa/carob powder and oil in a medium pan. 2. Warm over low heat until melted and well combined. Ingredients: 4 tbsp agave/brown rice syrup 3. Remove from heat and stir in vanilla. Add optional extras if using. 4 tbsp natural almond or 4. Using a sturdy wooden spoon, stir in crushed rice cakes or rice peanut butter 1½ tbsp cocoa or carob cereal until thoroughly incorporated. Let the mixture cool until it can powder 1 tbsp rapeseed or safflower be handled easily. oil 5. Roll between your hands into marble-size balls or egg shapes. ½ tsp vanilla extract 6. Place each ball as it is formed on a sheet of baking parchment or 2 rice cakes, finely crushed OR 30g/1oz puffed or crisped petit four case. brown rice cereal 7. Store in an airtight container in a cool place or fridge. Will keep for Optional extras: about 7-10 days in the fridge. 1 tbsp dried fruit 1 tbsp brandy or whisky