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Camden Review | Clare Latimer | Recipes | Pancakes Filled with roasted vegetables | coffee whip
Clare Latimer takes the humble pancake, roasts some vegetables to complete the wrap and tops it off with a traditional whip dessert
I SAW an advert the other evening which really alarmed me. It was for a well-known brand of butter, boasting that the milk comes from cows that are allowed to graze on grass.
I went to a friend’s farm recently where they have had to expand the dairy herd from 80 milking cows to 200, and I noticed they had built enormous barns and the cows do not go out so often.
They love their animals but it saves money and time to feed them on silage for most of the year.
It was another shock to learn that the cows are milked three times a day. What a world we live in – a far cry from when I milked cows!
Well, not having to work the hours they do, I have to say that I am now turning to organic and more expensive milk (it only adds a few pennies to the weekly total), as I am sure animals that take exercise and eat wonderful lush fresh grass are going to give better milk with more goodness and flavour.
I don’t particularly support organic farming – but in this case it seems right.
Pancakes filled with roasted vegetables
This is a great summer dish and you can always make the pancakes in advance and keep them in the freezer in packs of two or four between cling film and then just cook the vegetables at the last moment.
Do not add the chopped chives if you are freezing the pancakes as they may turn brown in the process.
Ingredients
Serves 6
125g flour
Pinch salt
2 eggs
10 fl oz milk
1 handful chopped chives
Little vegetable oil
1 red pepper, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
1 red onion, peeled and chopped
1 courgette, topped and tailed and sliced
100g mushrooms, wiped and sliced
Olive oil
Freshly ground black pepper
1 small tub soured cream or crème fraiche.
Method
Preheat the oven 200C / 400F / gas 6.
Put the flour, salt, eggs and milk into a blender and blend on high for one minute, making sure that the flour does not stick to the sides. Leave to stand for 30 minutes.
Meanwhile, put all the prepared vegetables on a large roasting tin with the olive oil, salt and freshly ground black pepper and toss with a spoon.
Roast in the oven for about 30 minutes or until the vegetables are soft and cooked right through. Keep warm.
To make the pancakes, (this will make about 12) soak a kitchen towel in a little oil and wipe round a small preheated non-stick frying pan.
Pour one tablespoon of batter into the pan and tilt immediately to spread round the base.
Cook on a high heat, turning once so that they are golden on each side.
Continue until all the mixture is used. Pile the pancakes up and cover with a damp cloth.
When ready to serve, lay each pancake on a flat surface, spoon in some warm vegetables and then spoon on some soured cream and wrap up.
Serve with a plate of salad.
Coffee whip
This reminds me of my childhood, with lovely whip puddings made from packets.
Well, I bought a packet for old times’ sake the other day and it was revolting. So here is the proper way – and it’s so easy, too.
Please don’t let me find you buying strawberries from abroad at this time of year – the flavour of our little red gems right now is just the best.
Ingredients
Serves 4-6
100ml full fat milk
1 tbsp coffee essence
25g sugar
20ml gelatine
1 egg white
5 fl oz double cream, whipped
Small punnet British strawberries.
Method
Put the milk, coffee essence and sugar into a saucepan and bring to a near boil and then leave to cool.
Put two tablespoons of water into a small saucepan and sprinkle over the gelatine. Leave for a few minutes and it will turn firm.
Put over a very low heat and, moving the pan around, let the heat just melt the gelatine but do not let it boil and do not stir with a spoon.
Pour in the milk mixture and stir well.
Whisk the egg whites until just stiff and then fold into the milk mixture. Whisk until thick and frothy.
Put into a bowl and leave to set.
Decorate with the whipped cream and strawberries. |
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