Spelt Pancakes with Whipped Goats Cheese

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since ancient times. And was an important staple food in parts of Europe till medieval times.

This is delicious pancake recipe, whether you enjoy them on Pancake Day or you are a regular on Saturday morning.

Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats’ cheese and beetroot in this recipe perfectly.

This recipe requires less than 30 mins Preparation time, less than 10 mins Cooking time, Serves 2 -4.



For the pancakes

  • 150ml/5fl oz full-fat milk#ad
  • 260g/9½oz wholemeal spelt flour
  • 4 large free-range eggs
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 tsp baking powder

To assemble

  • 100g/3½oz soft goats’ cheese #ad
  • 100g/3½oz Greek yoghurt
  • 2 cooked baby beetroots, finely sliced
  • 4 radishes, finely sliced
  • handful watercress
  • drizzle runny honey



  • To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
  • Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
  • Whisk together the goats’ cheese and Greek yoghurt in a mixing bowl until softened.
  • Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats’ cheese on the side. Finish with a drizzle of honey.
  • Enjoy your meal!


How to Make Gulab Jamun – Popular Traditional and Easy Dessert Recipes

Gulab jamun

Happy Diwali!

Recipe to celebrate the vibrant Hindu festival of lights.

Gulab jamun are a popular classic Indian sweet originally made of milk solids, sugar, water rose and cardamom powder.

These sticky-sweet deep-fried dough balls aren’t for those on a diet, but are an authentic Indian sweet.

This recipe requires 1-2 hours Preparation time, less than 10 mins Cooking time, and Serves 2.



For the dough balls

  • 350ml/12fl oz #CommissionsEarned goat milk
  • 225g/8oz #CommissionsEarned powdered milk
  • 25g/1oz  butter, #CommissionsEarned  melted
  • 110g/4oz plain flour
  • 1¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • vegetable oil, for deep frying

For the sugar syrup

  • 200g/7oz caster sugar
  • 100ml/3½fl oz water
  • few strands saffron

To serve

  • 1 tbsp chopped pistachio nuts
  • 1 tbsp flaked almonds, toasted in a pan



  • For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
  • Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (*Caution: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
  • Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
  • When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
  • Garnish with chopped pistachio nuts and flaked almonds and serve.


How to Make Chicken Pot Pie – Popular and Easy Gourmet Recipe

Chicken Pot Pie Recipe

It is easier than you think to make a crowd-pleasing homemade chicken pot pie. Everybody will fall in love with this easy Chicken Pot Pie!

This is a delicious chicken pie made from scratch with peas, carrots, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.

This recipe requires 20 mins Preparation time, 50 mins Cooking time, 10 mins Additional time, Serves 8. Yield: 1 9-inch pie. 412 Calories per serving.



  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 1 ¾ cups chicken broth
  • 2/3 cup goats milk #CommissionsEarned
  • 2 (9 inch) unbaked pie crusts


  • Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
  • Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
  • While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
  • Slowly stir in chicken broth and milk.
  • Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
  • Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
  • Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
  • Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
  • Serve immediately and enjoy!


*Note: You can Store chicken pot pie – Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.