Pre xmas dinner with the neighbors
For weeks we’ve been trying to set up a dinner date with the neighbors, but due to busy work schedules, other social engagements and family gatherings, it took a little while to plan. Yesterday it was our lucky day! Yay! We were invited for dinner and we got to test their xmas menu. Yep Mr T took it seriously. He wanted to test his little menu on us. Did we mind, no not at all. Ha ha.
We started with a nice platter of anti pasti and some tomato pesto with nicely fresh baked ciabatta. Second course was a nice duo of raviolis: one with lemon and ricotta topped with a nice sage butter and the other one was truffle filled cheese with shiitake mushrooms. We then had these wonderful green pancakes served with a nice creamy lime butter. I looooved them. Think they would also be nice with some smoked salmon and some creme fraiche on the side.
I want to share with you this amazing recipe of Yotham Ottolenghi.
Green pancakes with lime butter
We had these plain with the butter, but according to mr Ottolenghi, you can serve these alongside a salad lightly dressed with olive oil and lime juice. Sounds yummie too!
100g unsalted butter, at room temperature
Zest 1 lime plus 2 tbsp lime juice
½ tsp salt
½ tsp white pepper
1 tbsp coriander leaves, picked
½ garlic clove, finely chopped
½ tsp chilli flakes
Put the butter in a medium-sized bowl and beat with a wooden spoon until it turns soft and creamy.
Stir in the remaining ingredients.
Put everything on a sheet of cling film and roll into a sausage shape. Twist ends to seal, then let it firm in the fridge. You can also pour it in to a little bowl and store it like that. Worked fine too.
110g self-raising flour
1 tbsp baking powder
50g unsalted butter, melted
½ tsp salt
½ tsp ground cumin
10 spring onions, finely sliced
2 green chillies, finely sliced
250g baby spinach
1 egg white
Olive oil, for frying
Put the flour, baking powder, egg, butter, salt, cumin and milk in a mixing bowl, and whisk until smooth.
Add the onion and chili to the batter.
Put the spinach in a pan with a little bit of water, cook until wilted, drain, pat dry, then roughly chop and add to the batter.
Whisk the egg white to soft peaks and carefully fold it in to the batter.
Pour a little oil into a heavy frying pan and place on medium-high heat.
For each pancake, take two to three tablespoons of batter into the pan and press down gently. You could also use a cooking ring to get perfectly shaped pancakes. Thats what we did.
You should get smallish pancakes, about 7cm in diameter and 1cm thick.
Cook for a minute on each side. They should turn nice golden-green.
Transfer to a paper towel and repeat, adding oil as needed.
Its nice to keep the cooked pancakes warm in the oven on 50 degrees Celsius.
When serving, serve about three pancakes per person and add a bit of flavored butter on top to melt.
Also nice with a salad on the side.