Yes, it’s another flipping pancake post! But Pancake Day is very nearly here and I’m making the most of it. It’s one of my favourite days of the year as it’s a good excuse to indulge. English, Dutch, Scots, American, Breton, sweet, savoury – pancakes of any description are fine by me. Last week I made some savoury pea protein pancakes. Today I give you wholemeal spelt pancakes served with a sophisticated coffee cardamom chocolate sauce.
We’ve had the worst year ever on our plot. Lack of time combined with mega numbers of pests including deer, has meant little survived. We do, however, have plenty of kale. When I found a big bag of kale in my veg box last week, I knew I had to up my game. The result was a big batch of these vibrant green kefir kale pancakes. Served with vegetable tomato sauce and fried halloumi, it made for a most delicious meal – several meals in fact.
Kefir has been such an integral part of our lives for so many years now, that I’m always a little taken aback when people either don’t know what it is or have never tried it. So I thought I’d knock up a post for the benefit of those not in the know on what kefir is, how to make it and what to do with it.
In cold weather, there is nothing more warming and comforting than a big bowl of steaming soup. Or do I mean stew? I’m not entirely sure whether this Mexican bean soup is actually a soup or stew, but with a generous amount of vegetables, beans and spicy Mexican flavours, it certainly makes for a satisfying meal. It’s especially good when served with some hearty soda bread spiked with a little smoked chilli honey.
It’s pancake day and having just eaten the most delicious pancake wraps with spiced lentil dhal, I would urge you all to try something a little different today. The recipe I adapted comes from a rather special book from fellow blogger Dannii Martin, Hungry Healthy, Happy. I’m also reviewing another fabulous book from fellow Cornish blogger Jane Sarchet, Secret Kitchen, Southwest England. Read on for my recipe and the two book reviews.
When I chose butter as this month’s We Should Cocoa ingredient, I didn’t have anything specific in mind. But when I woke up yesterday, I wanted to bake and I wanted to bake something decadent. It’s been a long time since I made a full on layer cake and this triple chocolate cake is perfect for Valentine’s Day or any other occasion when you want to show how much you care for the ones you love (if not perhaps their waistlines).
Porridge was a breakfast mainstay when I was growing up and it’s given me a love of oats that’s never left me. I use them in porridge, in my smoothies and in baking. But I rarely think about soaking them overnight and having a bowl of raw goodness for breakfast. Bircher muesli or overnight oats, call them what you will, is another tasty addition to have in one’s breakfast repertoire.
After all that Black Forest Gateau, something healthy was definitely in order. It was time to use one of the mangos that CT had picked up at a knock down price. This fruity, veg filled, colourful mango carrot smoothie was the result.
Following on from the success of my Red Berry Smoothie in a Bowl, I thought I’d try a smoothie in a sundae glass and eat it with a spoon. If you are going to eat something with a spoon, it encourages you to sit down – and a sit down breakfast is a rare treat for me.
As some of you will know, smoothies are a regular breakfast item in the Tin and Thyme household. They are a tasty way of packing in a lot of healthy nutrients and generally keep us going for hours. It was not until I had a conversation with some fellow food bloggers yesterday, however, that I heard about the smoothie bowl. As soon as the concept was explained, I realised that smoothies in a bowl were quite a different thing to smoothies in a glass.