End of Term & WIAW – Cambodian Wedding Day Dip & Spinach Pancakes

Hi everyone!  I hope you’ve had a great Wednesday so far! 🙂

Unbelievably, we’ve nearly reached the end of the first Spring term already!  This term has gone by so fast!

Today was my last Wednesday Workshop sessions and I thought we’d finish with a bit of girl power and read the beautiful story of Buddha Tara.

My mum bought me this beautiful statue of Tara for my birthday a couple of years ago. I love her!

The children that I’ve taught this term have been absolutely amazing!  It’s been such a joy to spend time with them 🙂  As it was the end of term, the children got a certificate for their achievements in mastering meditation, plus a chocolate and biscuit.  I made these star biscuits yesterday.  The recipe yields about 40 little stars, so there was plenty to go round!

Right, time to scoot over to the lovely Jenn’s Peas & Crayons WIAW party.  I’m really late today, so I’m going to have to be super quick in showing my eats for today.  Here goes…

Breakfast
Hot lemon & water (before school run)
Super cold weather = need for a warming bowl of porridge.  Today I added raw cocoa powder, chopped brazils, pecans, walnuts, ground linseed, goji berries and a little St Dalfour strawberry spread for sweeteness.  It was d.e.l.i.s.h!

Lunch
The other day I realised that I’d received all those wonderful cook books for Christmas, but hadn’t actually round to trying out any recipes.  This seriously needs addressing!  Today, I chose to try the Cambodian Wedding Day Dip in Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday.  Not only was I intrigued by the name of this dip, but is also contains lots of my favourite ingredients – mushrooms, curry powder, peanut butter and coconut milk.

Here’s how my Cambodian Wedding Day Dip turned out:

And how did it taste?  Pretty scrummy.  I served it warm, with some toasted pitta strips.  It was quite rich and spicy, so a little goes a long way.  I only had a small amount but I found it really filling.

Here’s a link to the recipe in case anyone fancies trying the dip.  The online recipe says that it serves 2, while my cookbook says it serves 8.  I halved the recipe and think it would easily serve 4.

Drinks, Snacks, Desserts
Nettle tea, 1 black coffee, water, fruit smoothie, a couple of shortbread stars, a bite of Lil’ L’s cinnamon bagel, banana, piece of granola bar

Dinner
For one night only I lifted the embargo on one of Lil’ L’s favourite dinners… spinach pancakes.  You can’t imagine how excited he was to have one of his old favourites return for a night! 🙂

Here’s a bit of back story to the pancake saga…  when Lil’ L was really little he said that his favourite colour was green.  With this in mind, I craftily started to make lots of meals in his favourite colour 😉  One of the earliest meals I made was bright green spinach pancakes.  He absolutely loved them and, from that day on, never wanted white savoury pancakes again.

I was really pleased that he loved the spinach version so much but then he started to ask for them every Wednesday after his swimming lesson.  Can you imagine how boring my WIAW posts would be if I hadn’t put a stop to it?  After about a year of eating spinach pancakes every Wednesday I was totally and utterly sick of them.  I never wanted to see a spinach pancake again in my life!  I told Lil’ L that we needed a break from the pancakes and though he was really disappointed, he finally came round to the idea of having some variation each Wednesday.  That was just over 5 months ago…

Anyway, enough time has lapsed for me to bring back the old favourite, but I’ll make sure it only makes an appearance once in a while 😉

Apologies for the use of an old photo (taken the last time we had the green favourite) but there was no light left by the time we had dinner tonight (7.30).  I’ve tried taking photos at this time of night but they just come out blurry or orange!

These pancakes are so simple to make.  I simply add all the ingredients to a blender and whizz it.  Tonight, I tried the Cambodian Wedding Day Dip as a filling and, for my tastes buds, the blend of flavours went really well together.  A perfect Winter warmer 🙂

I hope you enjoy the spinach pancakes as much as Lil’ L does. But remember variety is the spice of life 😉

Happy WIAW everyone! xx

14 thoughts on “End of Term & WIAW – Cambodian Wedding Day Dip & Spinach Pancakes

  1. That dip sounds amazing – I love HFW and the veg series. I was so sad to hear that River Cottage burnt down yesterday. Luckily no casulaties.

    1. I didn’t know about the fire as I don’t watched the news, so thanks for letting me know! When I watched the footage on their website and was shocked to see how bad it was. It was so lucky that they weren’t any casualities.
      The dip is really nice, but in future I’m going to use it as a pancake filling rather than as a dip. Lil L’ absolutely loved it in his spinach pancakes. We had the leftovers for lunch today 🙂

  2. I am on board with those pancakes…and I think I could get the children to eat them (although the disappointment of no syrup might be too much for Caroline).
    That dip looks really good as well and I think you have hit the mark by using it as a filling (maybe also good in puff pastry or phyllo dough?).
    I hope you have a wonderful day!

    1. You’ll have to let me know whether your kiddies like the spinach pancakes. You could probably get away with serving them as a sweet pancake as the spinach doesn’t affect the flavour, however they’re great as a savoury meal too. Lil’ L absolutely loved the curried mushroom filling and said it was way better than cheese 🙂 We have another winner 🙂

  3. these pancakes look fab! i actually recently blended some eggs with spinach and made a green omelette for breakfast! i looked just like your pancakes and tasted amazing! the dip looks scrumptious too!

    1. Great to hear from you Alexia! 🙂 I love blending spinach into foods that you wouldn’t normally expect to see it in. Its taste isn’t over powering so you can easily get away with it. Saying that, I still can’t bring myself to try one of those green spinach breakfast smoothies. They’re meant to be amazing so maybe I should just bite the bullet and give it a try!
      The Cambodian Wedding Day dip is really delicious… and works even better as a savoury pancake filling 🙂

  4. All delicious looking food! The porridge looks yummy – I could just eat that now … it’s so cold outside!
    That’s a funny story about the pancakes. At least it was something healthy, although I can imagine that having the same thing every week could get very boring!

    1. We had the leftover spinach pancakes for lunch today and I can officially say that I’m not sick of them anymore 🙂 I will, however, restrain Lil’ L and make sure we only have them once a month maximum!
      For ages, I’d been struggling to find a good filling for the pancakes that wasn’t cheese based, but the curried mushroom dip was perfect in the pancakes. I’ll definitely being making this combo again!

    1. Hi Amy! Great to hear from you! The spinach doesn’t affect the flavour of the pancakes so as long as your children don’t have a ‘green food issue’ then they should like them 🙂 They can be served as a sweet pancake, but we prefer them savoury. Lil’ L tried the curried mushroom filling and he absolutely loved it! Said it was far nicer than cheese! Hurray!

  5. Those little star shaped cookies are adorable. I love Hugh’s River Cottage Veg Everyday, it’s one of my favourite cookbooks, your Cambodian Wedding Day Dip looks and sounds delicious! Your spinach pancakes also look really tasty – I’d love to try them 🙂

    1. Hi Sophie! I can’t wait to try out some more of the River Cottage Veg recipes. It’s a great book… though a bit too heavy on the dairy for me. I’m sure it’ll be possible to ‘veganise’ most of the recipes though, so not a problem.
      If you ever get a chance to make the spinach pancakes, I highly recommend using the Cambodian Wedding Day Dip as the filling. The spinach/mushroom/curry combo go really well together 🙂

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