Tag Archives: Spring onion

Spinach, spring onion and spice pancakes with lime and coriander crème fraîche

26 Sep

Spinach, spring onion and spice pancakes with lime and coriander crème fraîche
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We were in Dubai in June and my then 16month child lost a few hundred grams in weight over the first few days of our 10 day stay.

We were very lucky to be staying at the Atlantis, which is not only stunning with its in-house aquarium which felt as big as the London aquarium, beautiful clear views of the azure sea, towering heights and arches, shimmering lights; but it is architecturally astounding with its arabesque domes and spires. They couldn’t do enough for us and I lost count of the number of restaurants they had that served fresh and delicious foods from throughout the world. My favorite was the Lebanese restaurant; they served an entire table of vegetarian dishes at each course and I’m not kidding.
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So why, with such lovely and helpful staff and so much variety did my boy not eat? Why, when they made him whatever we asked for, either on or off the ‘menu for kids’, would he just not eat? The truth is, I don’t know. Could have been the heat, but then the hotel was air-conditioned. It could have been the time changes, but then we stuck to UK time for him. It could have been the fatigue of travelling, but surely that would settle after a couple of days. It could be because mumma didn’t make it. But come on.

So, as is typical of my assertive and self-proclaimed solutions-not-problems focused husband, he said, ‘babe, just go and speak to the chefs like you normally would and go into the kitchen and make what he will eat’. Normally I wouldn’t go and cook uninvited because that is so rude. But my baby wasn’t eating and this made me so sad that I felt like it was the only thing I could do.

The head chef came out to meet my boy. The restaurant manager came to meet him. The sous chef took the head chefs instructions and then I went in to tell them how he likes it. My boy doesn’t even know lucky he is. We made him what he has at home, a spinach uttapam. I make this south Indian style crispy pancake with fermented and ground lentils and rice, loads of spinach. My little monster guzzled it down and the whole team was happy, especially me. Naturally.

The thing is though, that I don’t always have fermented rice and lentils to hand when he asks for the pancake and I know that instant versions are available in a packet and that too at the major supermarkets, but I worry about the amount of salt in them. So, I created this recipe that my whole family enjoy…even my fussy old man (my dad) loved them. My chappati-loving mum let out high-pitched praise. My Italian and Caribbean neighbors loved them (I’ve trialed this recipe out a couple of times so needed mouths) and best of all, my boy loves them. For a kids version skip the chili and salt if this is your normal practice given your child’s age. My boy is young so that’s what I’ve done.

These pancakes are really well-balanced in terms of spice and depth, they are smooth and really light and fluffy. Herby and moorish, they are so easy to make and even easier to eat.

Ingredients to serve 3-4

225g fresh spinach, finely chopped in a food processor
75g spring onions finely chopped
2 green chilies finely chopped (leave them out for kids or cut the amount of chili if you don’t like it hot)
One whole egg
One egg white, beaten until you get soft white peaks
150g self-raising flour
150ml milk
50g butter
Salt to taste (I used 1tsp)
1 tbsp baking powder

The spices; 1 tsp toasted cumin seeds, 1/2 tsp garam masala, 1 tsp dried mango powder (amchur powder)

For the lime and coriander crème fraîche

250g crème fraîche
The zest of one lime
1 tbsp very finely chopped fresh coriander
1/4 tsp salt
1/4 tsp black pepper

Method

1. In a large bowl mix the spinach with the cumin, salt, garam masala, mango powder, spring onions and chilies and mix it well.
2. With a fork, mix in the flour and then add the milk, butter and egg. Whisk it all together, add the baking powder and whisk again.
3. In a separate bowl, whisk the egg until the egg whites are soft white peaks and then gently fold into the pancake batter.
4. To make the crème fraîche, add the zest of the lime into a bowl and add the coriander, salt and pepper. Mix it in gently with the crème fraîche and leave it in the fridge until you serve the pancakes.
5. To make the pancakes heat a non stick pan and grease it with a couple of tablespoons of oil. Pour a couple of tablespoons of batter onto the pan and ensure that the height is about 1 cm. Cook them until they are golden brown on one side before flipping over.

Serve the pancakes hot and with a dollop of the crème fraîche.

A soup is not just for winter – Deena’s emerald summer soup with Thai basil

14 Jul

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Who said that soups are for winter?Who even suggested that soups are synonymous with hibernation, runny noses or sore throats, debates about kids names on daytime TV, blankets on the sofa, cozy socks and growing heating bills? Are soups all about stoking the internal heating with heavy potatoes and creamy tomatoes?
Summer…sitting in the park, day dreaming or simply thinking.  Running your fingers through the quenched green grass with the heat on your back.  Children giggling, birds singing, ice cream melting, the breeze flirting with skirts.  All sounding a bit poetic and cliched now, but you see what I mean.
In the summer months…no wait, that’s perhaps a bit optimistic.  In the summer moments, I keep being told ‘I just want to eat something light and tasty’.  I have to say, I feel the same.  Picking is far more fun in the sun, partly because it leaves room for lollies and ice cream.  I’m sharing with you a recipe that is full of the seasonal emerald edibles and tastes light and healthy…bloated tummies are no fun in any season.
I’ve been working on spring time recipes for some of the magazines and I’ve picked one of the recipes and given it a summery make over.  It’s another easy recipe that requires just one pot, so more time to spend outdoors having fun! This recipe comes with a warning…I love lashings and lashings of this soup and I’m sure you will too.  Just watch that white t-shirt, don’t go out with the evidence of this soup splattered over you will you.
Ingredients
1.5litres of vegetable stock
One large red chilli
2 cloves of garlic
100g broccoli cut into small florets
One courgette diced into bite sized pieces
100g leek, cut into bite sized pieces
50-75g spring onions
75g petit pois
125g Capelli d’angelo (angel hair pasta)
2-3tsp vegetable oil
2 tsp Thai basil paste
1. Mince together the chilli and garlic
2. Heat the oil in a heavy bottomed pan and then add the garlic and chilli paste and fry them for a minute before adding add the vegetables.  Mix well before adding vegetable stock.  Bring the soup to a simmer and then cook for 3-4 minutes
3. Add the Thai basil paste and the pasta and cook for a further 4minutes.
4.  Add any seasoning if you wish, but only after tasting.  I didn’t add anything as the stock contains salt.
Cooks note: I bought the Thai basil paste for Sainsburys, it’s their own product.
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