With spring ever so slowly emerging, the pots lined with vegetable seeds are beginning to sprout and open fire is being lit less and less. With this spring excitement Hubby has come all Hugh F-W (again!) and has had a go at curing his own pork and making nettle beer. The pork is still drying and the beer still brewing so in a week or so I hope to write about Hub’s Foodie Adventures…but don’t get too excited about the nettle beer. We had a sip of the beer tonight and in Hubby’s words “it isn’t nasty, but it isn’t exactly nice” …hmmmm I think I’ll be staying away from this slightly carbonated home brew that looks worryingly like dirty dish water.
The week of dinners from Delicious continues. I’ve recently become a fan of the magazine and switched my subscription for GFM to Delicious. The recipes are far more inspiring and don’t use as many cheat ingredients as GFM does. Saying that tonight’s recipe did call for ready-made pancakes. Me being me, refuses to buy ready-made pancakes so made my own. The dish turned out really well. Hubby commented on how meaty the mushrooms were. It’s so simple and I’m surprised I hadn’t thought about it before. In the future I’m going to try it with different fillings. Sorry for the not so perfect pictures. I forgot to switch the kitchen light on while taking the photo so have had to do some serious photoshopping to get the colour as best as I can.
Mushroom and Spinach Pancake Bake
Makes around 6 pancakes
115g plain flour
pinch of salt
For the main dish
7 large field mushrooms
1 tsp garlic paste (or 1 garlic clove)
225g spinach, wilted and the water squeezed out
25g plain flour
40g Gruyere, grated
1) Sift the flour for the pancakes and salt into a bowl. Crack egg into well then gradually whisk in pancake milk. Beat until smooth. Refrigerate batter for 1 hour (optional).
2) Heat non-stick frying pan to med-hot. Pour a ladle of batter into the frying pan, enough to cover the bottom of the pan. As bubbles begin to appear under the batter flip the pancake over. Once cooked pile on a plate with a piece of greaseproof paper between each pancake. They can be made in advance.
3) Preheat oven to 180oc. Fry the mushrooms for around 5 minutes, add the garlic then fry for a further minute. Put to one side
4) In a medium saucepan melt the butter then stir in the flour to make a roux. Cook for 2 min then gradually whisk in the milk. Keep stirring as it begins to simmer. Keep simmering until the sauce has thickened. Take off the heat and stir a small pinch of nutmeg and 1/2 of the cheese.
5) Roll up each pancake with some of the spinach, mushrooms and a small amount of sauce. Place in a baking dish. Repeat with the other pancakes. Pour the remaining sauce over the pancakes in the dish and bake for 20 min, until bubbling and golden.