Green Pancakes with Lime Butter

These savory pancakes from Yotam Ottolenghi are made with spinach, green onions and chile. They are accompanied by a lime flavored butter but Sour Cream or Creme Fraiche would also taste great. They are perfect to serve as a light lunch with a green salad or at an elegant brunch.

INGREDIENTS

Lime butter
8 tbsp (1 stick) unsalted butter, at room temperature
Grated zest of 1 lime
1 1/2 tbsp lime juice
1/4 tsp salt
1/2 tsp white pepper
1 tbsp chopped cilantro
1/2 garlic clove, finely chopped
1/4 tsp chile flakes

1/2 lb (about 8 cups) spinach, washed
3/4 cup self-rising flour 
1 tbsp baking powder
1 egg
4 tbsp unsalted butter, melted
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk
6 medium green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
Olive oil for frying

PREPARATION
To make the lime butter. Put the butter in a medium bowl and beat it with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip onto a sheet of plastic wrap and roll into a sausage shape. Twist the ends of the wrap to seal the flavored butter. Chill until firm.

Wilt the spinach in a pan with a splash of water. Drain in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside.

Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the green onions, chiles and spinach and mix with a fork. Whisk the egg white to soft peaks and gently fold it into the batter.

Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle 2 tablespoons of batter into the pan and press down gently. You should get smallish pancakes, about 3 inches in diameter and 3/8 inch thick. Cook for about 2 minutes on each side, or until you get a good golden-green color. Transfer to paper towels and keep warm. Continue making pancakes, adding oil to the pan as needed, until the batter is used up.

To serve, pile up three warm pancakes per person and place a slice of flavored butter on top to melt.

Shakshuka

Shakshuka is a traditional Middle Eastern Dish and usually served for breakfast in a cast iron pan with bread.  Sweet, caramelized onions, peppers and tomatoes flavored with a pinch of cayenne, thyme and roasted cumin are the ingredients of this unbelievable tasty and aromatic dish. I think it is not only perfect for breakfast but also for a brunch, lunch or a light dinner.

SHAKSHUKA
( Yotam Ottolenghi)
serves 4

• ½ teaspoon cumin seeds
• 190 ml  light olive oil or vegetable oil
• 2 large onions, peeled and sliced
• 2 red and 2 yellow peppers, cored and cut into 2cm strips
• 4 teaspoons muscovado sugar
• 2 bayleaves
• 6 sprigs thyme, picked and chopped
• 2 tablespoons flat-leaf parsley, chopped
• 1 bunch fresh coriander, chopped
• 6 ripe tomatoes, roughly chopped
• ½ teaspoon saffron strands
• Pinch of cayenne pepper
• Salt and pepper
• Up to 250ml water
• 8 free-range eggs

1.In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes.

2.Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce.

3.Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.

4.Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture.

5.Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.