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| Spinach pancakes with red sauce |
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Ingredients 1-2kg very ripe tomatos 5-8 garlic cloves olive oil salt 1.5 cups of SR flour 1 egg 250ml milk bunch of silver beet or 3 bunches of spinach (kale or other greens) mustard (seeded or english hot) 300-500g Ricotta cheese Method Bring a large pot of water to the boil Place tomatoes into boiling water and boil until skins split (6-12 minutes) While tomatoes are boiling Remove stems from greens, rough chop and place in colander Place SR flour into bowl and add pinch of salt and 2tsp of mustard Break egg into well in centre of flour Gradually beat egg into flour adding milk to maintain fluid consistency as flour is drawn into liquid Set aside so that flour absorbs milk When tomato skins split or wrinkle Pour boiling water from tomatoes over greens Place tomatoes aside to cool Fine chop greens and squeeze to remove moisture Replace in colander and press under bowl to remove further moisture When tomatoes are cool and pankake mix is made Peel tomatoes and remove stem Finely chop garlic and place with tomatoes Add 100ml of olive oil and 1tsp salt per kg tomato Gently simmer tomatoes for until reduced to paste, mashing every 5 to 10 minutes (30 minutes - 2hours) Adjust salt to taste Half an hour before serving Put oven on lowest setting to keep pancakes warm Place dinner plates in oven Add pressed greens to pancake mix and stir in Add milk or flour to bring mix to a smooth consistency that runs off the spoon Fry pancakes in round pan with smear of olive oil to prevent sticking until bubbles burst Toss and brown on other side Place pancakes in oven to remain warm as they are cooked. To serve Remove warm plates and pancakes from oven Place one pancake on each plate Spread ricotta cheese on pancake Roll pancakes into tube Dribble red sauce over pancake Enjoy
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