Wednesday, August 21, 2013
Parseley Pancakes with fresh asparagus and cheese
3 eggs; ...
handful of fresh flat-leaf parsley, roughly chopped;
pinch of salt;
180 ml (¾ c) flour;
250 ml (1 c) chilled soda water;
15 ml (1 T) oil
Mix together all the ingredients for the batter and refrigerate for at least half an hour. If the mixture seems too thick, thin it down with more cold soda water. Fry pancakes in the usual way in a very hot nonstick pan greased with cooking spray.
250 g cream cheese, at room temperature;
20-24 fresh green asparagus spears, steamed;
200 g soft mozzarella cheese, sliced;
sea salt and freshly ground black pepper;
Italian Parmesan cheese shavings;
60 ml (¼ c) fresh cream
Preheat the oven to 200˚C.
Spread a little cream cheese on each pancake. Top with 2 or 3 steamed asparagus spears and torn mozzarella shreds. Season to taste. Wrap up and place in a buttered baking dish. Top generously with Parmesan shavings and spoon over the cream. Bake for 10-15 minutes or until starting to brown and blister. Serve immediately.