Buckwheat Pancakes with Spinach, Ricotta and Pine Nuts, Sour Cream and Hot Sauce

INGREDIENTS

For the pancakes:

• 2 cups buckwheat flour
• 1 large free range egg
• 3 3/4 cups milk
• Salt & freshly ground black pepper
• Light olive or canola oil spray

For the filling:

• 6 heaped tablespoons good quality ricotta cheese
• 225g spinach leaves (baby or English)
• 4 scallions (green/spring onions), finely chopped, including some of the green part
• Good handful fresh mint, finely chopped
• 1/4 cup pine nuts, toasted
• 3 tablespoons light sour cream
• Fresh baby mint leaves to garnish
• Hot sauce to serve ~ I used Crystal brand*

METHOD

1. To make the pancakes, add buckwheat flour to a large mixing bowl, add a pinch of salt then add the egg. Using a wooden spoon beat together whilst pouring in the milk. The batter should be a slightly thick, yet still runny consistency (sorry a tad ‘contradiction in terms’), but basically pretty much like thickened milk. Season with a pinch of salt and freshly ground black pepper. Pour into a jug. Set near your stove top.
2. Spray a non-stick crepe pan with a little light olive oil and set over high heat, when almost smoking pour in just enough batter to cover half the base of the pan, quickly swirl the batter around the pan to coat the base evenly and thinly. Cook for 40-50 seconds, before flipping over using a palette knife. Cook on the second side for a further minute then allow to cool on kitchen paper. Repeat until all the pancake batter is used up.
3. To prepare the filling, thoroughly mix ricotta, spinach, scallions, mint and pine nuts in a bowl, season to taste with salt and black pepper.
4. To assemble the pancakes, spread a little sour cream on each pancake, top with a tablespoon of filling then add a splash hot sauce along with a few extra baby mint leaves and finely sliced spring onion, roll up and enjoy!

Meat-free lasagne with polenta, chargrilled veggies and feta

INGREDIENTS

For the tomato sauce:

• 1 red onion, diced
• 4 cloves garlic, minced
• 2 x 400g tins chopped tomatoes
• Pinch dried chilli flakes
• Splash balsamic vinegar

For the polenta:

• 500ml (2 cups) vegetable stock
• 1/2 cup polenta
• 2 tablespoons butter
• 1/2 cup Parmesan cheese, finely grated

You will also need:

• 8 slices pre-chargrilled eggplant, drained and skin removed*
• 200g good-quality feta cheese
• 2 zucchinis
• 6 tablespoons good-quality pesto sauce ~ or you can use this pesto recipe of mine
• Extra Parmesan cheese, grated
• 2 sliced sourdough bread, whizzed into fine breadcrumbs
• Light olive oil spray
• Salt and freshly ground black pepper

*You can buy these from most supermarket/gourmet shop deli counters.
*Note: the baking dishes I used to prepare the polenta and the lasagne itself, measured approx.: 32cm x 24cm x 6cm.

METHOD

1. To make the polenta, bring stock to the boil over high heat in a large saucepan. Add polenta and stir well until thoroughly combined. Add butter and continue to stir until melted, reduce heat to low and gently cook, stirring occasionally for approx. 20 minutes. Add grated Parmesan and stir to combine. Pour into a lightly greased baking tray measuring (see note above re. size). Chill in fridge for 30 minutes.
2. While polenta is chilling, add 1 tablespoon olive oil to a medium saucepan, add chopped onion and garlic, cook for 3-4 minutes over medium heat, then add the chopped tomatoes, chilli flakes and balsamic, stir and simmer over low-medium heat for 20 mints, stirring often to avoid the mixture sticking to the bottom of the pot.
3. Very carefully slice both zucchinis on your finest setting on a mandolin (0.75mm) (or slice as finely as you can by hand), place into a bowl and spray with olive oil, coat slices thoroughly. Chargrill lightly on each side for 50-60 seconds on a hot griddle pan then drain in paper towel.
4. To assemble the ‘lasagne’, pour half the tomato mixture into the bottom of a heat-proof baking dish (again see note above re. size) and spread out evenly. Crunble half the feta all over the sauce evenly.
5. Remove the polenta from the fridge and carefully lay the chilled sheet over the tomato and feta, you may need to patch it up a little if it breaks whilst being transferred but it doesn’t really matter as it’s not seen in the final dish. Spread the pesto evenly over the polenta, then top with the eggplant and cover with the remaining tomato sauce followed by the remaining feta, again finely crumbled over.
6. Finally top with the chargrilled zucchini slices and a good handful of grated Parmesan mixed with the breadcrumbs. Bake in the oven for 30 minutes or until the top is golden brown and crispy. Serve piping hot

kokosnötkräm

2 dl of Cashew nuts

4 table spoons of Coco butter

some honey

vanilla

i dl of Almond or oatmilk

Put it all in the blender then into the fridge or freezer for 10 minuets

Granola

Ingredients:

3 cups gluten-free rolled oats

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

1 cup coconut shavings

1 1/4 cup raw almonds

1/4 dried cranberries (or other dried fruit)

1/4 teaspoon salt

1/2 tablespoon ground cinnamon

1/4 teaspoon nutmeg

1/4 cup coconut oil

1/2 cup raw honey

2 teaspoons vanilla extract

Directions:

Preheat oven to 340 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, almonds, salt, cinnamon, and nutmeg in a large bowl. In a saucepan over medium low heat, warm coconut oil, honey and vanilla and pour over dry ingredients. Mix until well combined. Spread granola mixture evenly on a baking sheet. Transfer to oven and bake, tossing every 10 minutes, until granola is deep golden brown. Bake for about 25 minutes. Add dried fruit around the last 5 minutes of baking time. Allow granola to cool for at least one hour before eating. Store in an airtight container and enjoy with some almond milk or greek yogurt.