spinach Archives

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Cooking with

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

10 minutes

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Mushroom recipes

Spinach-and-mushroom bake

25 minutes

Potato-and-leek rosti with spinach foam

15 minutes

Lasagne recipes

Pap lasagne

45 minutes

Grilled butternut salad

15 minutes

Ostrich recipes

Ostrich fillet bombs

10 minutes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus resting time

Cooking Time 30 minutes

Ingredients

For the filling

2 cups butternut, chopped into bite-sized pieces
85 ml balsamic vinegar
2 T olive oil
1 large Golden Delicious apple, chopped
1 onion, chopped
400 g baby spinach
2 garlic cloves, chopped
50 g walnuts, chopped

For the pancake batter

160 g buckwheat flour
60 g spelt flour
2 free-range eggs
625 ml water
a pinch of salt
1 T rosemary, finely chopped
1 T olive oil, plus more for baking

Method

Preheat the oven to 200°C.

Place the butternut in a roasting pan and drizzle with half the balsamic vinegar and 1 T olive oil. Roast for 15 minutes.

Remove from the oven, drizzle with the remaining vinegar, add the apple and roast for a further 15 minutes, or until tender.

Sauté the onion in the remaining olive oil until translucent. Add the spinach and sauté until wilted. Add the garlic and cook for 1 minute, stirring continually.

To make the pancake batter, whisk together all the ingredients. Chill the batter for 2 hours or overnight.

Heat a pan over a medium-high heat. Using kitchen paper, rub a little olive oil around the pan, then ladle in just enough batter to coat the pan.

Let the pancake brown on one side, then turn it over. Remove the pancake from the pan and set aside.

Repeat with the remaining batter.

Spoon a little filling into the centre of each pancake and fold into quarters. Place the pancakes on a baking sheet and drizzle with olive oil and top with a sprinkling of walnuts.

Place in a preheated oven for 5 minutes, or until warmed through.

TASTE's take

The French call savoury buckwheat pancakes galettes, we just like to call them delicious!

Discover more pancakes recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Spinach-and-bacon pies with cream-cheese pastry

Spinach and sweet potato soup

Garlicky mushrooms with spinach and cream

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Spinach quinoa with chickpeas, seeds and feta

Spinach-and-mushroom bake

Potato-and-leek rosti with spinach foam

Pap lasagne

Grilled butternut salad

Ostrich fillet bombs

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Ingredients

Method