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.

 

Ingredients:

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

 

Directions:

  • 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!

 

Chorizo, Goats Cheese and Cumin Borek – Popular Gourmet Recipe

Treat yourself to a Persian feast with this chorizo and goats’ cheese filo pie.

This wonderful combination of smoky, spiced chorizo and cumin-spiked, creamy goat’s cheese is a winner. Nigella seeds are used all around the world but are originally from Southern Asia. Widely used in Indian and Middle Eastern cookery, they have a bitter and peppery taste and are often used in savoury breads.

Chorizo really is such a fantastic ingredient and its capability to deliver bags of flavour to anything it comes into contact with always makes it a crowd-pleaser.

The recipe requires less than 30 mins Preparation time, 1 to 2 hours Cooking time, Serves 4-6

Ingredients:

  • 2 tsp cumin seeds (toasted)
  • 2 x 200g/7oz cured chorizo sausages (not cooking chorizo), skinned and cut into chunks
  • 350g/12fl oz rindless soft goats’ cheese, broken into pieces
  • vegetable oil, for oiling
  • 6 sheets filo pastry (each about 48 x 25cm/19 x10in)
  • 1 tbsp full-fat milk or water
  • 1 free-range egg, beaten, to glaze
  • 1 tsp nigella seeds

Directions:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Dry fry the cumin seeds in a frying pan until aromatic. Remove from the heat.
  • Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cooled cumin seeds and goats’ cheese and mix together until evenly combined.
  • Brush the base of a 24cm/9½in round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way.
  • Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly.
  • Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer.
  • Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top.
  • Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes, or until deep golden-brown. Serve the borek immediately.

 

How To Make Feta Chicken

Feta Chicken

 

Chicken wrapped around tomato-basil flavored feta cheese–simple, succulent, and sensational.

 

This recipe requires 15 minutes Preparation time, 30 minutes Cooking time, and Serves 6

 

Ingredients:

 

  • 6 skinless, boneless chicken breast halves
  • 6 ounces tomato basil feta cheese, crumbled
  • ¼ cup Italian-style dry bread crumbs, divided

 

Direction:

 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

 

  • Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.

 

  • Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.

 

  • Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Each serving provides 224 kcal; protein 32g, carbohydrates 4.6g, fat 7.8g, cholesterol l93.7mg and salt 481mg.