Vegetable Pancakes

Having the mentality of a toddler, pancake day is one of the most exciting days of the year for me and the variations of types is beyond exciting. This year I discovered a new type; the vegetable pancake, whilst having dinner at a friends house. Initially, I was rather unsure about this combination, however, I must say this has rapidly become one of my favourite dishes and is perfect for a pancake day lunch or dinner. The pancake contains a selection of vegetables of your choice - my preference is carrots, broccoli and green beans - topped with passata sauce and mozzarella cheese.

To make the pancakes (I usually get 4/5 pancakes out of this mix) :
Mix -
250g flour
250g milk
250g water
2 eggs
Heat a frying pan with a little oil/butter until it begins to steam. Pour the batter onto the frying pan and allow to cook for a few minutes before flipping (you don't want to allow the pancakes to brown too much as you will cook these again later on)

Fill the pancakes with cooked vegetables of your choice and roll them up. Place these into a casserole dish or baking tray (you do not need to grease this), top with passata sauce and mozzarella cheese, then cook in the oven at 180 degrees for 20-25 minutes.

Once cooked, allow to cool before eating - they will be very hot! Enjoy!! 

Raspberry and White Chocolate Cake

I made this cake a few days and, oh my it was soo so good! So good that there was no way i could not share it! The cake consists of a raspberry and white chocolate sponge, a white chocolate ganache to fill and top the cake and fresh raspberries to decorate on the top.

Ingredients:

200g Butter

100g White Chocolate

4 Eggs

200g Caster Sugar

200g Self-Raising Flour

200g Frozen Raspberries

For the ganache: 

350g White Chocolate

100g Whipped Cream


1) Heat the oven to 180°C / 160C fan / Gas Mark
2) Grease and line the base of two 20cm round cake tins.
3) Melt the butter and chocolate together, either in the microwave or in a bowl over a pan of barely simmering water. Once melted, allow to cool for 1-2 minutes
4) Beat in the eggs and sugar
5) Fold in the flour and raspberries
6) Pour the mixture into the tins and bake for 25-30 minutes until golden brown and a skewer inserted into the centre comes out clean (note, the raspberries may leave residue on the skewer when pulled out due to their juiciness)

To make the ganache - 

1) Melt the chocolate, either in the microwave or in a bowl over a pan of barely simmering water

2) Boil the cream in a pan

3) Take the cream of the heat and gradually add the chocolate, stirring continuously until you are left with a smooth glossy ganache. Leave to cool to room temperature  

Once the cakes and ganache have cooled, sandwich them together with the chocolate ganache and coat the top with it also. Randomly pile the berries in the center of the cake and dust a small amount of icing sugar on the top.

Lots of Love, Melissa xx