How To make Spinach & Stilton Pancakes
FOR THE PANCAKES:
2 oz Buckwheat flour
2 oz Plain white flour
2 Eggs
2 tb Butter; melted
1/4 pt Milk
1/4 pt Water
FOR THE FILLING:
2 lb Fresh spinich
1 lg Onion
3 oz Stilton cheese
2 oz Walnut pieces
Butter 1 Garlic sliver
FOR THE SAUCE:
1 oz Butter
1 oz Plain white flour
1/2 pt Stock
1/4 pt Double cream
2 tb Freshly grated Parmesan
1 ts (heaped) Dijon mustard
Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel. To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.
Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias
How To make Spinach & Stilton Pancakes's Videos
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BEAUTY-BOOSTING KALE, SPINACH + FETA PIE
This is a delicious meal from my cookbook Purely Delicious and it makes for the perfect beauty-boosting dish. It's overflowing with antioxidants and protein to help keep skin glowing from the inside out.
Kale is part of the cabbage family and is a wonderful source of the three main antioxidants, beta-carotene, vitamin C and vitamin E. Vitamin C assists with collagen absorption, while vitamin E is known to assist cell function and repair, making this vegetable brilliant for supporting skin health.
The eggs provide a wonderful source of protein and contain all the essential amino acids our skin needs for nourishment and repair. Not only does a quality protein source help you glow, but it also assists with weight management, as it helps to curb appetite.
INGREDIENTS
2 leeks, washed and finely sliced
1 tablespoon avocado oil
1 bunch kale, washed and finely shredded
200 g baby spinach leaves
80 g quality feta cheese
6 organic eggs
1 lemon, juiced
1 bunch parsley, chopped
Small handful of pine nuts
Salt and pepper to season
METHOD
PREHEAT oven to 180 degrees Celsius (360 degrees Fahrenheit).
SAUTÉ leeks in a large heavy based pot with avocado oil until softened.
ADD shredded kale and cook through for 5 minutes until soft and wilted.
ADD baby spinach leaves and cook through until wilted.
SEASON with salt, white pepper, lemon juice and parsley.
SPOON the mixture into a 22 cm pie dish.
BREAK eggs into a bowl and whisk lightly to combine.
POUR the eggs over the greens and gently incorporate through the mix.
CRUMBLE the feta cheese over the mix and sprinkle the pine nuts.
BAKE for 40 minutes or until firm to touch and golden.
REMOVE from the oven and rest for 5 minutes before serving. Enjoy!
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Teresa Cutter is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality. Teresa's brand philosophy is really about celebrating the elegance and power of pure, wholesome and unadulterated ingredients.
Some would say it is a new definition of culinary luxury. Teresa is the founding director of The Healthy Chef Functional Food Range that consists of organically sourced proteins, superfoods, teas and nutritional-based wholefood products.
The Healthy Chef is also a boutique media and publishing company producing quality healthy cookbooks for the Australian and worldwide market.
11 ideas for Pancake Day you might not have had before (+ 1 you probably have) | Pancake Day Special
The one where Matt has a Pancake Day extravaganza and tries out all sort of weird and wonderful pancake ideas to make your Pancake Day all the more interesting. From the traditional Lemon and Sugar, to the weird and wonderful Coffee, Honey and Cheese, to the rich and indulgent Nutella, Salted Caramel and Shortbread to make a Millionaires Shortbread Pancake. It's definitely not a load of crepe.
Timestamps:
0:00 - Intro
2:04 - Making a pancake batter
4:30 - Lemon and Sugar
6:23 - Strawberries & Balsamic Vinegar
8:05 - Ham and Cheese
9:46 - Spinach and Ricotta
11:33 - Peanut Butter & Apple
13:00 - Crisps
14:10 - Halloumi and Houmus
15:41 - Nutella & Ferrero Rocher
17:08 - Biscoff & Lotus Biscuits
18:11 - Coffee, Cheese & Honey
19:45 - Baklava
21:47 - Millionaire's Shortbread
22:42 - Outro
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Ingredients
For the Pancake Batter:
125g Plain Flour
50g Caster Sugar
1 x Egg
275ml Milk
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Jamie's Quick Chicken & Mushroom Pie
This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Jamie's here to show you every step of the way.
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 92-93 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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Warm Stilton and Leek Tart (Tesco Recipe Video)
A recipe video for you to follow along with. For this and many more ideas head to tesco.com/grocery
Corn & Spinach Rosti - A crispy Potato based with a creamy sauce and topped with veggies
Rösti is a Swiss dish which is a crispy shredded potato pancake, in the style of a fritter/hash brown. I first had it as a child in my travels to Switzerland, especially since it can easily be made vegetarian. We make Röstis at home all the time as a part of our Swiss meals with fondue or even as it is. You can change up the toppings and sauce which makes it a very versatile dish. I used frozen shredded potatoes to make it which made it really quick to make. I love adding the caramelized onions for a touch of added sweetness to compliment the spinach and corn toppings. You can make the rosti mixture from before and keep and just cook it before eating.
It's gluten free & can be made vegan.
Happy Cooking!
Full Recipe:
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