Pancakes are much more than a one day a year food here. We like thick, crispy pancakes with many different fillings all year round.
Garlic mushroom stack – December 2012
My personal favorite at the moment is pancakes with garlic mushrooms and grated cheddar cheese made into a ‘Pancake Stack’, such a simple dinner and so delicious and filling. It’s very easy to go over board when piling the layers on.
Method: Melt some butter in a small frying pan and add the sliced mushrooms. Chop as much garlic as you I wish, I am very anti-social and use half a bulb plus, and added to the pan, cook until it is all soft and put to one side. Heat some oil in the frying pan (I put the mushrooms and garlic in a bowl and use the same pan as it’s my favorite), add a small amount of ‘tester’ batter to check you have the right heat and cook your pancakes. As you serve them layer them with the mushrooms and garlic and sprinkle with cheese before adding the next. Put one final pancake on top to complete the stack or leave without depending on what you want.
To make the pancakes thicker and crisper I don’t add water or so much milk to the batter
I noticed that one of my Boston squash had started to get little patches of mould on it and so was time to think up ways of using it all up before what I consider to be last years biggest, in all senses of the word, success of last year went to waste.
I don’t think I properly recorded how big the last one we eat was but this one weighted 8.7kg once cut up, to fit on the kitchen scales, and all the seeds removed.
Some of it was made into roast squash which is one of our favourites and Boston squash seem to have an ideal taste for it, not too sweet and a little nutty. Similar to Butternut squash I would say but much easier to grow going by last years results. Some more was made into ‘Cheesey Squash Wraps’ and some more made into ‘Creamy Squash Soup’ and even more made into ‘Creamy Squash and Garlic Soup’.
The Cheesey Squash wraps were based on some spicey cheese wraps that I have made a few times lately and have gone down a storm, these however got mixed reactions but I thought they were delicious and so did Rhys so shall be made again I am sure. I made them by mixing the leftover roast squash with some that had been softened up and mashed, as there wasn’t enough roast squash left to go round, with some grated mature cheddar and some mozzarella cheese and put into tortilla wraps and served with salad including carrot, apple, beetroot, cherry tomatoes and leaves with a homemade raspberry, honey and mustard dressing.
The Creamy Squash Soup was made by softening onions with black paper and mixed herbs then adding the chopped up squash and allowing it all to ‘mush up’ together, then add water, vegetable stock, marmite and soy sauce all to taste. The first time I made this soup I also added cream but this made it far too creamy for most of us so I left it out this time. To make the Squash and Garlic Soup I added two bulbs of chopped up garlic to the softened onion and cooking for a few minutes before adding the squash and I did add a pot of cream to this one at the end as the garlic completely changes the taste.
No photos of any of it as I was too busy eating it all but hopefully this year I will get good at taking photos of the food I make.
Well, it is the middle of the courgette season and we are getting lots. Last year I froze most of them and we used them slowly through the winter in vegetable sauces but I don’t think we are going to have so many left for freezing this year.
This evening we had some peeled into long ‘slices’ in our salad and it was lovely but we have also been eating a lot with cous-cous.
Slice the courgettes up and simmer in a pan with plenty of garlic and butter, you can either cook them slowly and let them sort of stew in the juices or cook then a little faster and turn them golden brown, both ways are nice. When they are done just serve them with a helping of cous-cous.