@Fairygirl Your version has more raising agent than mine but's probably because I can'tget SR flour here and didn't adjust the baking powder correctly. I shall fix that for next time.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Depends on what veg you have and whether you like it aromatic with herbs and/or spices. The BBC Good Food has some good recipes to start you off and which can be tweaked to taste:-
Yes - just add a little more baking powder @Obelixx. Getting the consistency of the batter, and the temp of the pan right, is quite key as well - just as with any pancake/crepe etc.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
I remember one other tip @Fairygirl. I was cooking abatch once a few years ago and asked OH to turn them while I was busy with something else and the eejit turned them then flattened them with the fish slice "to get better contact with the pan". They were leaden. He had a deprived childhood so had never eaten them till I started doing them for Possum and had no idea about how they got fluffy.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
We have a lot of beetroot. I have made beetroot soup; raw spiralised beetroot salad; beetroot baked with beans and horeseradish; beetroot curry (Madhur Jaffery); roast beetroot with garlic and beetroot, orange and chili chutney.
All are delicious in different ways but I wanted something new so tried beetroot latkes for lunch using a BBC Good Food recipe. Underwhelming.
Any other ideas?
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Thanks @Obelixx for the veggie recipes, not really one for spicy food but can tweak as you say. Just out of interest does anyone know what the difference is between a stew and a casserole?
There isn't one. Both are forms of long, slow cooking. A casserole is a dish or pan which has given its name to the food cooked in it - same as balti, tagine and tian are named after the pot used.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Posts
https://www.bbcgoodfood.com/recipes/spicy-root-lentil-casserole
https://www.bbcgoodfood.com/recipes/roasted-summer-vegetable-casserole
https://www.bbcgoodfood.com/recipes/vegetable-stew-herby-dumplings brush the dumplings with butter and grill to brown them just before serving
https://www.bbcgoodfood.com/recipes/moroccan-vegetable-stew
https://www.bbcgoodfood.com/recipes/spicy-vegetable-stew-coconut
and so on.
I live in west central Scotland - not where that photo is...
I live in west central Scotland - not where that photo is...
All are delicious in different ways but I wanted something new so tried beetroot latkes for lunch using a BBC Good Food recipe. Underwhelming.
Any other ideas?