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Comments on Wednesday 26 April 2006:
It's recipe time again, this time with two recipes brought to you by the "surplus of some ingredients none of others" and "I'm not bloody going to the shops twice" schools of cookery.

Spinach (or something else) and Onion (if you like) Savoury Buckwheat (or other notable flour) Pancakes (or crepes as Americans call them)

Put X/2 handfuls of wholewheat flour in a mixing bowl. Add X/4 buckwheat flour, X/4 soy flour, X/4 gram flour and X/4 rye flour - if you lack any of these, substitute one of the others; soy and gram are similar, wholewheat over either of the others. Add about X/2 teaspoons of olive oil and stir. Add X/6 500ml cartons of soymilk. Stir. Add water while stirring until the batter is of a thickness that will sit on a fork for a couple of seconds, but will drain through and leave gaps between the prongs.

Now chop up X small onions or X/2 large onions, and start frying in olive oil. Chop up X/2 big handfuls of spinach, and put that in to fry too. Add X/2 heaped teaspoons of powdered stock, and X pinches of salt. Stir the mix occasionally until it's suitably fried, then remove from heat.

Heat oil in a non-stick pan, then pour some of the batter in, tilting the pan at about 35 degrees and rotating to spread the batter around. When all the top of the poured batter has changed colour, detach and flip the pancake (either with shaking and a clever toss, or with a scraping tool), add a smidge more oil and cook the other side. Put it on a plate, then repeat this paragraph until you run out of batter. While you're repeating this paragraph, put the spinachy-oniony-goo on the pancake on the plate, roll it up and eat it. If you're doing this just for yourself you'll have to eat it quickly, because if you're not finished by the time the next one's done you'll get increasingly far behind and they'll end up getting cold. If you have a co-eater it's much easier because you can make them eat every second one.

Serves X.


Creamy Spinach-Sauce Pasta

First do the second paragraph of the recipe above. Add X/6 cartons of soymilk to that and put it back on the heat.

Put the pasta of your choice (I like macaroni), in the quantity of your choice (enough to serve X) in boiling lightly salted water. When the pasta's nearly done, blender the spinach-onion-and-milk sauce. Drain excess water off the now-done pasta, then put the sauce on the pasta. VERY DELICIOUS. Serves X. [01:22]

Nameless
I thought you were giving up non-stick pans due to fumes from the coatings when they are heated. Thought that was some time ago.

RavenBlack
Yeah, my cast-iron hadn't arrived yet (and is also non-stick, just not teflon, anyway). I got a non-stick pan as part of a very cheap set of things that I got for other things.

mr steel
What pan is non-stick without using teflon?

RavenBlack
Seasoned cast-iron, like I just said.

Nameless
owning a set of season iron pans... I'm not sure I'd classify it as non-stick. It isn't as bad as noncoated steel but isn't as good as teflon. Mine have nice copper covers as welll the deep on is wonderful for making popcorn.

Nameless
last phrase is meant to be (Mine have nice copper covers as well. The deep one is wonderful for making popcorn.) Proofreading is wonderful.

RavenBlack
My cast iron wok was better at non-sticking than the teflon pan we had before it.
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