This weekend was great. It was the first time I actually bought my fruit and veg from a farmers market. Great may seem like an over exaggeration because obviously I realise people do this all the time; fresher produce, bargain prices (although you do have to buy in bulk to get the best of these), someone really enthusiastic about carrots and turnips that is extremely high spirited considering they’ve been standing in the cold for hours... Are just some of the reasons people choose to shop at their local farmers market. However, for me it was a new experience, I went to the market on a whim, something to do on a Saturday afternoon (I mean the supermarket is just so much more convenient as a place to shop). And the guarantee of an excellent lunch, thanks to the endless food stands at Borough Market, was also an unashamedly major factor! But the market offered so much more; I was charmed. Who would have thought muddy green tomatoes and freakishly long spring onions could be so inviting? But they were. Maybe it was the abundance appealing to my gluttony, or the array of colours in every direction making me feel like a kid in a sweetshop. Either way, shopping in a farmers market is a hundred times more fun than a supermarket. What’s more I wound up buying things I don’t usually find in my supermarket basket, ingredients that never really appealed to me before. I anticipate a creative week ahead trying new recipes, or old ones with new ingredients. And those of which are successes are sure to end up here on my blog!
Savoury Pancakes (serves 4)
For the pancakes:-
I use my Mum's egg-less recipe, and like all Mums she doesn't measure a thing! So I have attempted a conversion into metric terms, but a little adjustment may be required to get the pouring consistency (that is adjusting the flour or milk content).
1 bowl self raising flour (about 450g)
3/4 glass of cold milk (about 350 millilitres)
1/4 tsp bicarbonate of soda
For the filling:-
250g mushrooms (chestnut are my favourite, but whichever take your fancy are fine), cut into thin slices
100g fresh spinach, roughly chopped with any tough stalks removed
1 medium white onion, cut into thin slices
100g soft goats cheese
1 tsp of fresh thyme
For the bechamel:-
20g plain flour
425 ml milk
a pinch of nutmeg
Start by making the pancakes. Combine all the ingredients and whisk well until it forms a liquid mixture without any lumps. If the mixture is too thick add a splash more milk (and if too runny add more flour). You are looking for the consistency of thick soup. (Admittedly, this is quite vague, but once you get making the pancakes you will know if your mixture is the right consistency by the way the pancakes turn out.)
Let the mixture rest for at least five minutes. Then get going... melt a knob of butter in a flat frying pan. Ladle in some pancake mix, swirl the pan around so you get a decent sized pancake. It will take about 50 seconds to cook on the first side, check by loosening one side and peaking underneath. Once there's a bit of colour it's ready to flip. It's up to you which flipping method you use (excuse the pun), but just get the pancake cooked on the other side!
This mixture should make enough pancakes for the recipe (8). If all doesn't go to plan... you can always cheat a little and get some ready made pancakes. Lucky for me, my flatmate is a faultless pancake flipper!
Next make the filling. Sauté the onion in a tablespoon of olive oil. After about five minutes once the onions are softened add the mushrooms and the thyme. Make sure the pan is on a medium heat so that the moisture from the mushrooms does not collect in your pan. Once the mushrooms have shrunk and are almost cooked, fold in the spinach and cheese. Add a good pinch of pepper, don't add any salt at this point as goats cheese is quite salty. Once the spinach has wilted, switch off the heat and let the mixture cool. Check for seasoning at this point, and add salt accordingly (I find it's usually just fine due to the goats cheese, but I might add a squeeze of lemon).
To make the bechamel, simply melt the butter in a stainless steel pan. Add the flour and whisk until the rue turns a golden colour. Add the milk in one go and keep whisking on a medium heat until the sauce thickens. Once thickened (it will take about 5 to 7 minutes) sprinkle in a good pinch of nutmeg.
To assemble, place an eighth of the mushroom filling down the middle of each pancake. Fold over into a wrap and place side by side in a baking dish. Pour the sauce over the pancakes. Sprinkle with some grated cheddar or Gruyère and bake in a pre heated high oven (about 200°C) for 20 minutes.
These pancakes are at their most delicious straight out of the oven, so don't hang about!
Until next time...