Savoury Pancake with delicious Mediterranean inspired filling
Savoury Buckwheat-Zucchini Pancake filled with Sun-dried Tomato Hummus, Caramelised vegetables, topped with Cashew Cheese, with a side of Zartaar spice. A wonderful and well balanced combination of flavours. One of the best things about living in Bali, is that I have many good friends around, with whom I love sharing my passion for healthy food. There is something very fulfilling about serving people tasty and healthy food in a cozy setting and to see their appreciation and gratitude. I think it's really nurturing when you have the chance to enjoy food in a relaxed atmosphere. Your have enough time to properly taste each flavour and your belly has time to digest.
Given my interest for food and health, I have been reflecting upon the importance of properly enjoying the food we eat and how we can nurture our body through a healthy diet. Having enough time while cooking, being present and relaxed, with the intention of giving the food your loving presence, has an effect on what you cook. And people will love what comes out of your kitchen!
And here's the recipes...
Savoury Zucchini Pancake
150 grams Buckwheat flour
1 cup water
2/3 cup Zucchini, washed and grated
1.5 teaspoons Salt
1/3 cup fresh Chives, washed and finely sliced
1 teaspoon Baking powder
Mix all the dry ingredients in a bowl, add water and whisk together.
At last, add grated Zucchini and Chives and mix into the batter.
Let the batter sit for 15 minutes or so, before to start frying the pancakes.
Make a tester to see if you you have the desired consistency on your pancakes.
1 red Paprika (also known as pepper)
2 handfuls of Cherry Tomatoes
3 tablespoons Balsamic Vinegar
1-2 tablespoons Brown Sugar
Salt & Pepper
Olive Oil for frying
Cut onion and paprika in thin slices and cut the tomatoes in half. Start by slow-frying the onion in olive oil on medium heat for about five minutes. Gradually add the paprika and keep frying for five more minutes. Add tomatoes, balsamic vinegar, sugar, salt & pepper and turn the heat down. You can put a lid on and let it cook for a while, making sure to turn the vegetables now and then. At this point you can also taste if the vegetables have enough flavour or if you'd like to add more vinegar or sugar. The vegetables will be done when they are nicely soft and has a sweet and sour flavour.
1 cup Soaked Cashew nuts (soaked for at least 2 hours)
3 tablespoons Nutritional Yeast
1 tablespoon Apple Cider Vinegar
1/2 cup Water
Salt & Pepper
Blend together until creamy. Add more water if needed.
3 cups Chick peas
1 cup Olive oil
2-3 tablespoons Tahini
200 gram Sun-dried Tomatoes
1 tablespoon Thyme
1 1/2 tablespoon Oregano
1 teaspoon Rosemary
1/2 Garlic clove
Juice of one Lime
Salt & Pepper
With a mixer, blend all ingredients together until a creamy and smooth consistency.