Believe it or not, this was a very cheap meal: although that is partly because my lovely parents left me the contents of their fridge before going away. Thanks also to my neighbour James for bringing me a huge bag of wild garlic from his dog walk!
The amounts below served one person; apologies if the quantities are a bit hap-hazard, I made it up as I went along and only decided to write it down afterwards because it was so yummy.
5 – 6 ‘balls’ of dried tagliatelle
A colander full of wild garlic leaves
A chunk of crumbly cheese, grated
A small handful of salmon, chopped into pieces
A splash of good olive oil
Salt and pepper
Put the tagliatelle in a saucepan with a pinch of salt and boiling water from the kettle. Start with the hob turned right up, and then when it comes to the boil turn it right down.
Wash the wild garlic, grate the cheese and chop the salmon.
When the pasta is al dente (i.e. ‘just right’) drain it and then add the wild garlic, cheese, oil, salmon and a grind of salt and pepper. Give it a good stir, and when the garlic leaves are wilted and the cheese melty serve.
Quick, easy, and delicious!
I hadn’t planned on writing a Pancake Day blog post; but then I don’t think that I have planned any of my blog posts so far so nothing new there! My impromptu three-course pancake feast was so spectacular though that I just had to share it with you.
The problem with not having intended to write this up is that it is rather difficult to communicate the batter proportions to you because I did it by eye. I added a little bit of Rye Flour (~ 1/4), which was a first for me and was rather nice. I tend to use half milk half water. For the savoury pancakes I made the batter rather thicker than I would usually, and then added more liquid when I got to the sweet pancakes.
The First Course
- pancake batter
- lemon thyme from the garden
- smoked salmon
- plain yoghurt
- ground black pepper
Heat some high smoke-point oil (Rapeseed is good) in a non-stick pan. When the oil is hot add the batter and sprinkle the lemon thyme leaves on top. Flip the pancake after about a minute, then flip again so that both sides are cooked.
Put the pancake onto a plate and top with the salmon, yogurt and black pepper.
The Second Course
For this course I made a larger pancake in the same way as above, but instead of the thyme I used chilli flakes and some mixed herbs.
For the filling I used meatballs and tomato sauce which I had made earlier in the day and re-heated; very similar to the meatball pasta sauce which I have shared with you previously.
So I said that I added more liquid when I made the sweet pancakes, what I didn’t tell you is that the liquid was gin and tonic! I decided that G&T pancakes required only lemon and sugar as a topping. This was a little experiment which definitely worked – yum!
And finally, Shrove Tuesday today means Ash Wednesday tomorrow. I am in the process of deciding on the details of an interesting challenge for Lent, I’ll keep you posted.