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I am well aware of the fact that you probably all know how to make pancakes. But please try to understand me: a food blog without a pancakes recipe sounds like a pathetic failure.
Just try to see this post as an encouragement to make someone very happy with a delicious pancakes breakfast this weekend. Personally, I don't recall a single soul who wouldn't jump for joy at the sight of a generous portion of fluffy pancakes with maple syrup.

Recipe: Pancakes

Makes about 10 pancakes
  • one cup of flour
  • 2 tbsp. of confectioner's sugar
  • one tsp. of baking powder
  • one tsp. of baking soda
  • a pinch of salt

  • one large egg, whisked
  • one cup of buttemilk
  • 3 tbsp. of melted and cooled butter

  • In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt
    In a large bowl, combine whisked eggs, buttermilk and melted butter.
    Add dry ingredients to the buttermilk mixture and whisk together (the mixture doesn't have to be perfectly smooth).
    Cook pancakes on an oiled, hot skillet over medium heat. Cook until golden, 1-2 minutes each side.

    Serve with maple syrup or butter, fresh fruit and a cup of freshly brewed coffee.


    Cucamelon Salsa

    Cucamelons, also known as mouse melons, Mexican miniature watermelons or Mexican sour cucumbers, look like tiny watermalons (and you know that I love all things tiny, see: baby eggplants) and taste like cucumbers with a hint of lime. In spite of appearances, they have not been created by a crazy gardener - cucamelons are native to Mexico and Central America. Oh, and they are also delicious!

    Recipe: Cucamelon Salsa

  • 300 g of cucamelons, cut in halves
  • 50 g of feta, crumbled
  • 2 tbsp. of chopped Thai basil
  • 1/2 tsp. of chili flakes
  • juice of 1/2 lime

  • Combine all the ingredients in a bowl.
    Set aside for at least half an hour.
    Serve with toasted bread.


    Roasted Baby Eggplants

    I have deep respect for eggplants. Can you think of any other edible item in such a deep shade of purple?
    If there's anything better than eggplant, it's baby eggplant. But I'm a fan of miniature versions of pretty much everything. Baby eggplants make a perfect starter - all you have to do is roast them, maybe adding a bit of spicy green paste.

    Recipe: Roasted Baby Eggplants

    Serves: 2
  • 5 baby eggplants
  • one tbsp. of olive oil
  • Green paste

  • one garlic clove
  • one tsp. of grated ginger
  • 1/2 green chili pepper
  • 2 tbsp. of chpped cilantro
  • juice of 1/2 lime
  • 1/2 tsp. of soy sauce

  • Blend all the paste ingredients together.

    Score the bottoms of each eggplant with an “X”, about 2/3 through.
    Stuff eggplants with green paste and place them on an oiled baking sheet.
    Roast at 180C until the eggplants have softened (about 25 minutes).


    Blackberry cobbler

    It's a perfect treat for a rainy afternoon. It's almost effortless and you'll probably have most of the ingredients at hand. Combine fruit with sugar, make the dough, put the ramekins in the oven. While waiting, go take a hot shower and make some tea. It's an easy recipe for a moment of relaxation after a busy day.

    Recipe: Blackberry cobbler

    Serves: 2
  • one cup of blackberries
  • 3 tbsp. of sugar
  • 1 tbsp. of corn starch
  • Dough

  • one cup of flour
  • 50 g of butter, diced
  • 4 tbsp. of sugar
  • a pinch of salt
  • 2 tsp. of baking powder
  • 100 ml of milk

  • Combine blackberries with sugar and corn starch, transfer to two greased ramekins (I went for individual portions, but you can also make one larger one).

    Combine flour, sugar, baking powder and salt. Using a pastry cutter or your fingers, combine butter with dry ingredients. Add milk and mix until combined.
    Dollop the dough over fruits and bake at 180C for about 30 minutes.

    Serve with ice cream or whipped cream.


    Herby feta pasta rotolo

    Rotolo di pasta - pasta roll, in m case cut into small pieces and baked with tangy tomato sauce. Hearty casseroles make you think of chilly autumn evenings, but the filling of ewe feta with freshly chopped cilantro and mint definitely tastes like summer.

    I used Scotch bonnet pepper to make the sauce. It's fairly hot - according to Scoville scale, which compares the capsaicin concentration in chili peppers, it's on a par with habanero. Those who can sense more than just a fire in their moth claim that its taste is very deep and distinctive. This time I didn't want a very pungent and overpowering sauce, so instead of chopping the pepper, I added the whole thing to the simmering sauce. It resulted in nice, slightly smoky flavour. Give it a try!

    Recipe: Herby feta pasta rotolo

    Serves: 2 rather hungry people
  • 5 fresh lasagne sheets
  • one tbsp. of olive oil
  • ground parmesan, to taste
  • Filling:

  • 400 g of ewe feta
  • one tbsp. of crème fraîche
  • 2 tbsp. of chopped cilantro
  • 2 tbsp. of chopped mint

  • Combine all the ingredients of the filling. Refrigerate for 30 minutes.
    Place the filling on lasagne sheets, roll and cut into small pieces.
    You might need to slightly cook lasagne sheets first, depending on how soft they are.

    Tomato sauce

  • 2 garlic cloves, minced
  • one small onion, diced
  • Scotch bonnet pepper, whole
  • 5 large tomatoes - scalded, peeled and diced
  • one tsp. of sugar
  • a pinch of sea salt
  • one tbsp. of olive oil

  • In a saucepan heat the olive oil, add onion and garlic and cook until soft and golden.
    Add tomatoes and whole Scotch bonnet pepper, season with sugar, salt.
    Simmer over low heat for about 20 minutes, until the sauce slightly thickens.

    Spread the sauce on the bottom of an oiled baking dish. Top with pasta rolls.
    Bake at 180C for about 35-40 minutes.
    Before serving, top with grated parmesan.

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