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.
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…
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!
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
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 🙂
Here’s my recipe for spinach pancakes:
Makes: 6-8 large pancakes
Preparation: 10 minutes
Cooking time: 30 minutes
125g / 4½oz / 1 cup plain (all purpose) flour
95g / 3½oz / ¾ cup wholemeal (wholewheat) flour
1 tbsp baking powder
500ml / 17fl oz / 2 cups fortified soya milk
1 tbsp rapeseed (canola) oil
100g /3½ oz fresh spinach
1/4 tsp sea salt
olive oil for frying
- Place the flour, baking powder, salt, milk and oil in a blender and pulse until combined. Add the spinach and blend for a few seconds until the batter is completely smooth. Transfer the batter to a jug and allow to rest for 5-10 minutes (while the pans are heating).
- If possible, use two non stick frying pans (skillets) to cut down the cooking time. Brush the bottom of the pans with a little olive oil and heat on a medium heat. Pour a large ladleful of batter into the pan and swirl to thin out. Cook until bubbles appear on the surface of the pancake and the edges have become sturdy. Flip over using a thin spatula and cook for a further couple of minutes. Place the cooked pancakes in a warm oven while you cook the rest.
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