Friday, 2 October 2015

spinach pancakes, greek yoghurt & christmas in september


























This week started off on a very positive note. I was selected to write Christmas editorial for a leading international food brand and was super excited. I love food and I love Christmas, so it seemed to me a match made in foodie heaven! Working from home for most of the week has its benefits. I have a nonstop flow of coffee on my desk and can dress like a clown because no one is watching. Don’t even ask what I wore. I had the odd interference from a wayward neighbour daring to drill at around mid-day and mow the lawn and I tried my best to convey my displeasure through intense frowns, directed at my laptop.

Oh, I forgot to mention that I had all my favourite Christmas songs on auto replay, humming in my ear whilst working. After a while George began to grate on my nerves and I imagined him as a nutmeg - which put a stop to last Christmas for the rest of the day. It's like that annoying friend who just won't go away! So Tuesday morning George returned crooning away in his husky voice while I enjoyed a coffee and wrote about Christmas without giving away my heart. 



Yesterday however, I went into the office with intentions to be healthy. By mid-day they flew out of the window. I mean, who can live without cake? Seriously it's sacrilege to even suggest such a thing. So on my way home I first picked up some cheerio’s and milk and then approached chocolate muffins and cookies. For balance, you know? Anyway I made a healthy nutritious breakfast this morning to compensate - savoury pancakes packed with spinach and other good stuff and topped with a good dollop of Greek yoghurt. So delicious! 

Ingredients (serves 2)
1 medium free range egg
100g chopped fresh spinach (frozen works too!)
75g self-raising flour
½ tsp salt
¼ tsp ground black pepper
¼ chilli flakes
1/4 tsp ground cumin
½ tsp dried mixed herbs
1 clove garlic crushed
½ small onion finely chopped
100ml milk
3 tbs oil 

Method
Whisk the egg in a bowl and add milk and flour and combine into a smooth batter. Add the herbs, spices and seasoning as well as the chopped onion and garlic. Mix well so that you have a thickish batter. 

Heat a griddle pan or frying pan and brush with a tsp of oil. You will need a tsp per pancake. The batter makes 6 medium pancakes.

When the pan is heated on a medium flame with the oil add a couple of tbs of batter and quickly spread into a flat circle. Cook for about 45 seconds on each side, or until golden. 

Serve with Greek yoghurt and enjoy!

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