Garlic And Cheese Pancakes Sp5 Food

SAVOURY PANCAKES

Steps:

• Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside.
• For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.
• To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife.
• As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese.
• Once you've topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes.

ITALIAN POTATO PANCAKES #SP5

Steps:

• Mix mashed potatoes, garlic, cheese, egg and flour, salt & pepper until blended. Mixture will be thick but spoonable.
• In a skillet, melt 2 tablespoons butter, with spoon, place mixture into skillet, let cook a few minutes until edges start to brown, flip and continue cooking until browned. Similar to pancakes. Continue until all potatoes are cooked. Use additional butter, if skillet dries out.

DILLY MASHED POTATO PANCAKES #SP5

Steps:

• Melt some butter in a small saucepan over low heat. Then add the garlic and cook until fragrant, about 1 to 2 minutes, then cool.
• Mix together the garlic, cream cheese, dill, season with salt and pepper in a medium bowl. Use a wooden spoon to stir in the mashed potatoes and then the flour, being careful not to over-mix (it will be very sticky). Let mixture rest 5 to 10 minutes.
• Make small patties out of the mixture and set for frying.
• Coat the bottom of a large skillet with oil and heat over medium heat. Once the oil is hot, add a few cakes into the oil, cooking the cakes in batches so that you don't overcrowd the pan.
• Once the cakes are put into the oil, use an oiled metal spatula to gently shape the cakes slightly. Cook until golden brown on both sides, flipping once. Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil.
• Serve hot, warm, or room temperature with sour cream (non-dairy, if desired) and enjoy!

KARTOFFELPUFFER (GERMAN POTATO PANCAKES) #SP5

Steps:

• Grate the onion on the large section of a box grater into a bowl to retain the onion juice.
• Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder.
• Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes.
• Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.

CHEESY STUFFED PANCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat the mascarpone in the microwave for 1-2 mins, or until loosened. Stir in the chives and half of the grated hard cheese, then season generously with black pepper and a good pinch of salt.
• Line a baking sheet with baking parchment. Spread the mascarpone mixture over half of each of the pancakes, then top with the ham, if using (or if using salmon, top the pancakes with it just before serving instead). Fold the pancakes in half, then in half again to create a triangle shape and transfer to the baking sheet. Sprinkle over the remaining grated cheese and bake for 15 mins, or until golden and bubbling. Sprinkle over some chives to serve.

GRILLED PROSCIUTTO AND BASIL MAC 'N' CHEESE #SP5

Steps:

• Melt 1/4 -1/3 of butter in large skillet over medium heat.
• Place 1-2 ounces prosciutto on 1 slice of bread. Cover prosciutto with single layer of basil leaves. Scoop roughly 2/3 -1 cup of prepared macaroni and cheese on top of basil and top with another slice of bread to form a sandwich.
• Place sandwich in skillet with heated butter and cook for about 3 minutes on each side, or until bread is toasted enough for your taste.
• Repeat with remaining ingredients.

KALE MAC N CHEESE #SP5

Steps:

• Heat 2 Tbsp olive oil over med-high heat.
• Add 1 medium yellow onion minced and saute until soft, about 5 minutes.
• Add 2 cloves garlic minced (or more if you like garlic!) and saute until fragrant, 30-60 seconds while stirring frequently so it doesn't burn.
• Add one bunch (approx 8 oz or more) kale (tough stems removed and leaves chopped) to pan and toss to coat with onion/garlic/oil mixture.
• Add 1-2 tbsp water to pan and cover with lid. Allow kale to steam until bright green and tender approx 5 mins, tossing kale 1-2 times in the interim.
• Add 20 oz package Simply Macaroni and Cheese to skillet and stir to combine.
• Season with pepper, heat through and serve!

GARLIC AND CHEESE PANCAKES #SP5

Steps:

• Heat oil in pan on med high heat.
• While oil is heating mix together all other ingredients.
• Potato mixture should be as thick as pudding, if it is too runny add additional flour.
• Fry heaping spoonfuls of potato mixture in oil turning after 1-2 minutes, cook until lightly browned on both sides.
• Heat additional oil as needed between batches.
• Keep pancakes warm in oven 250 degree while cooking additional pancakes.
• Serving suggestions: "as is" are fantastic, or with sour cream and fresh cracked salt, as a base for a light spring salad, topped with diced tomatoes and fresh basil.