How To make Spinach & Stilton Pancakes
FOR THE PANCAKES:
2 oz Buckwheat flour
2 oz Plain white flour
2 Eggs
2 tb Butter; melted
1/4 pt Milk
1/4 pt Water
FOR THE FILLING:
2 lb Fresh spinich
1 lg Onion
3 oz Stilton cheese
2 oz Walnut pieces
Butter 1 Garlic sliver
FOR THE SAUCE:
1 oz Butter
1 oz Plain white flour
1/2 pt Stock
1/4 pt Double cream
2 tb Freshly grated Parmesan
1 ts (heaped) Dijon mustard
Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel. To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.
Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias
How To make Spinach & Stilton Pancakes's Videos
Recipe Squash and stilton pancakes
Recipe - Squash and stilton pancakes
INGREDIENTS:
●Our classic pancake recipe
●400g (14oz) butternut squash
●15ml ( 1/2 fl oz) olive oil
●100ml (3 1/2 fl oz) vegetable stock
●50g (2oz) watercress
●50g (2oz) Stilton
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Watch a step-by-step video guide on how to make the perfect pancakes for a quick and easy treat. Download the recipe's ingredients and instructions at
Warm Stilton and Leek Tart (Tesco Recipe Video)
A recipe video for you to follow along with. For this and many more ideas head to tesco.com/grocery
Sarah Whitaker bakes a Spinach & Tomato Tart on her ESSE
Here Sarah Whitaker bakes a spinach and tomato tart in her electric ESSE at home in rural Hampshire.
Well known for her relaxed style and effortless recipes, Sarah regularly gives demonstrations and classes in showrooms, cookery schools and private houses throughout the UK. Her career has been interesting and varied: cooking in staff canteens, wine bars, city dining rooms, a dress shop and even a converted van in the middle of a field - feeding film crews, cabinet ministers and rock stars!
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Jamie Oliver on making the perfect omelette - Jamie's Ministry of Food
Omelette recipe from the Ministry of Food campaign. jamieoliver.com Jamie's Ministry of Food first aired on Channel4 in the UK in September 2008
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This Quiche is Made With Broccoli and 3 Cheese. Real Men Would Appreciate It.
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Spinach, broccoli and cheese quiche
The pastry
Cold unsalted butter 125g
Chilled plain flour 250g
Egg 1
Cold water 1 tbsp approx
The custard filling
Milk 200ml
Double or heavy cream 180ml
Eggs 4
nutmeg a pinch
Salt and pepper to taste
The rest
Baby leaf spinach 250g
Broccoli 1 small head
Chopped onion 1/2
Mixed cheeses 250g
Gruyere cheese
Blue cheese
Compte
Decadent Broccoli, spinach and 3 cheese quiche, everyone knows quiche is French right? Well seems it is Ze Germans who got there first with a flan called Kuchen made with a bread crust instead of pastry. But wait just a second the English (my lot) have recipes dating back to the 14th Century for a pastry tart filled with eggs and cream so we win yay! Wo wo just a minute looks like the Italians have the same recipes dating to the 13th Century Urgh!
Either way it doesn't matter quiche is just perfect for a buffet or a lazy lunch, my quiche has a savoury custard filling with milk and cream, I find that is the best balance of richness without being well too rich. In this quiche recipe I combine broccoli and spinach with a blend of 3 cheeses, gouda, gruyere and gorgonzola but that's the best thing about quiche as you can add so many lovely combinations of flavours, or just go for the classic quiche Lorraine which is from North East France next to Alsace which borders Germany and maybe explains why the similarity in regional foods?
Anywho I hope you give my quiche recipe a try.
check out my first novel.