Super hero food in July’s kitchen!
Over July we’re really lucky to be working to be working at loads of flower shows across the country. Martin and I love taking the ‘Potting Shed’ stage to different venues and working together hosting talks and demos with nursery growers, expert gardeners and even Instagram sensations!
Most of all though we love it when we’re doing our joint talk ‘Gardening on the Menu’. Over July we’re cooking with spinach and strawberries and creating 2 seasonal dishes that are quick and easy to put together.
Spinach pancakes with pan roasted veg
Super healthy and super easy to put together – our grandson is a huge Incredible Hulk fan so he’s going to love eating these!
Makes 4-6 Takes about 15 minutes
100g plain flour
1 egg
150ml milk
50g spinach
S&P
1 tspn grated fresh root ginger (optional)
For the filling:
Good glug of oil and good knob of butter
1 small onion, chopped
½ red pepper, chopped
1 medium courgette, sliced and halved
Handful mushrooms, sliced thickly
1 clove garlic, crushed
Approx. 140g cherry tomatoes
Handful of spinach
Handful oregano and parsley
Grated cheddar cheese or a herby cream cheese
- Heat the oil in a medium frying pan and add all the veg except for the tomatoes
- Cook on a medium heat for a good 5 minutes until starting to brown and soften.
- Add the butter and let it melt into the veg then add the cherry tomatoes and garlic and cook until the tomatoes are breaking down and softened releasing their juices
- Add the spinach and wilt down in the pan
Whilst the veg are cooking make your pancakes –
- Put the flour into a bowl and add the egg. Use a balloon whisk to start to bring together then add the milk a bit at a time making sure to incorporate all the flour and remove any lumps.
- Break up the spinach a little and add to the bowl along with some S&P and the ginger if using. Use a stick blender or a liquidiser to blend everything together.
- Heat a dash of oil in a medium sized frying pan and pour in enough batter to thinly coat the base of the pan. Leave to cook for 1-2 minutes then carefully turn over and cook the other side for another minute
- Rest on a plate whilst you make the rest of your pancakes. Cover with another plate or a teatowel to help keep the pancakes warm and soft
- Spread some cheese over the pancake then put some of the filling onto each pancake and either roll or fold then serve with some more filling on the top
- Enjoy this super healthy treat straight away
