Stuffed chickpea crepes

Try these! They are delicious!
To make my crepes, I adjusted Madhur Jaffrey’s recipe, using the same quantities of gram flour (140g) and water (250ml), but adjusting the spices. I used ½ tsp of cayenne, 1 tsp coriander, 3-4 crushed garlic cloves and ½ tsp chilli powder. You end up with something  that looks like this:
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My main tip is not to worry about the consistency of the batter – it’s a lot more watery than milk-and-egg based crepes but it cooks up fine. The quantity here makes about 4-6 large crepes depending on the size of your pan.

Step 1 Make batter
Step 2 Heat 1-2 tsp vegetable oil in a frying pan, evenly coating the base of the pan
Step 3 Pour in enough batter to cover the base of the pan with a thin layer, as you would for a standard crepe
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Step 4 Fry on a medium heat until the top of the pancake starts to form air bubbles, then flip using a spatula

Stuffed chickpea crepes Toppings! The possibilities are endless. I have covered mine with all sorts of things including:
• A layer of grated cheddar cheese, a handful of spinach and an egg
• A layer of leftover cooked rice mixed with leftover curry, and an egg
• Softened onions, spinach, egg
Once you have piled your toppings on, fold the crepe over into a half-moon shape and cook, turning once, until the egg is cooked to your liking.
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I find the topping holds together quite well and with a bit of care these can be wrapped up in foil and taken as a packed lunch.

Beware, these crepes are so scrumptious your pets may try to mug ypu for them. This is Gustav, looking hopeful.
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Fishcake bento

I’ve been feeling a bit under the weather over the past couple of days, so I thought a protein-packed bento would help get me back on my feet. Sushi rice, asparagus,  spicy scrambled egg, sea bass fish cake, cucumber salad and two types of stir fried veg should do the trick 🙂 image

  • I made four fishcakes using 200g mashed potato, one sea bass fillet poached in milk and some salt and pepper. Normally I’d add a few chilli flakes, but my Goth finds spicy food challenging. Just flake the fish, stir it into the mash and  form into four small patties. I patted them with breadcrumbs and grilled until golden.
  • For the cabbage stir fry, I shredded some Chinese greens and fried them in sesame oil until soft at which point I added a splash of soy sauce and generous pinch of chilli flakes.
  • For the yellow pepper and red onion stir fry, I just soften the veggies in a small amount of oil.
  • The cucumber salad is cucumber marinated in rice vinegar with a sprinkling of ume-shisho powder
  • For the scrambled egg, I scrambled and egg with a sprinkling of the nearest spice mix in the kitchen, which I believe was harissa-based.

 

Refreshing Asian-style soup

Is it too warm for soup at this time of year? A lot of the time I’m very much inclined to think so, unless we’re talking about gazpacho or similar. But thinking about my warm weather habits when eating out, it occurred to me that Asian-style soups – with their zingy combination of ginger, herbs and limes – are also great when the thermometer’s up. I have two variations on this theme, both of which make a lovely, light, refreshing late supper when it’s warm.

soup

Basic Asian-style soup

Gently heat 250ml chicken or vegetable stock per person and add the following, making sure you leave any chicken/delicate leaves until the end:

  • 1 thumb-sized piece of fresh ginger, cut in large pieces
  • 1 carrot, in thin slices or ribbons
  • Cabbage, pak choi or Chinese greens, shredded
  • 1 onion, sliced thinly
  • 1 large handful bean sprouts
  • Shredded cooked chicken (and/or tofu)

For Japanese style:

Towards the end of the cooking process, add one tablespoon of soy sauce and one tablespoon of mirin or rice vinegar. Pour the hot soup onto a bowl of cooked soba noodles and top with chopped spring onion and sliced radishes.

For Thai style:

Add lemongrass when you begin to heat the stock, and 100ml coconut milk when you add the chicken. Top with coriander and sliced chillies. You can pour the soup on top of glass noodles, if you like