Something savoury for pancake day with this fluffy cavolo nero and cottage cheese number.
Ingredients
Makes 3 portions
For the pancakes:
180g cavolo nero, leaves stripped and stalks discarded
150g cottage cheese
2 medium eggs
100g plain/ ap flour
1 tsp baking powder
Pinch salt
Pinch cumin
Butter or oil for cooking
To serve:
Pomegranate seeds
Toasted sunflower seeds
A handful of blanched cavolo nero
Cottage cheese
Recipe
1. Bring a large pan of water to a rolling boil. Add the cavolo nero and cook for 4-5 mins, then drain
2. Blitz together all the pancake ingredients in a blender until smooth
3. Place a non-stick pan over a medium heat. Melt a little butter. Cook the batter out into 6 pancakes, turning when golden on underside
4. Serve with extra cottage cheese, a few blanched cavolo leaves, pomegranate and sunflower seeds
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply