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Spinach & Stilton Pancakes

Ingredients: 2 Ounce(s) Buckwheat flour 2 Ounce(s) Plain white flour 2 Eggs 2 Tablespoon(s) Fresh spinich 1/4 Pint(s) American Cheese; Shredded 1/4 Pint(s) Split ripe olives 1 large Onion 3 Ounce(s) Stilton cheese 2 Ounce(s) Walnut pieces 1 Garlic sliver 1 Ounce(s) Double cream;-=OR=- better 1/2 Pint(s) Stock 1/4 Pint(s) Double cream 2 Tablespoon(s) Freshly grated Parmesan 1 Teaspoon(s) (heaped) Dijon mustard Directions: Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel. To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6. Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias
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Pour onto a towel and let stand until cool enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts from towel and reserve; discard skin Ovo-lacto: spinach-rice casserole Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook approximately 2 minutes. Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle sunflower seeds and pap Spinach salad Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling and slightly thick. Then add the chopped onion, mustard and Worcestershire sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the remaining ingredients w Spinach and mushroom salad Rinse the spinach in several changes of water, drain it well, and pat the leaves dry on toweling. Shred the leaves coarsely and toss them with the mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric to a paste in a mortar Borekas stuffed with cheese and spinach DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margarine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough o Eggplant and spinach lasagna "Adding cooked chopped eggplant to the tomato sauce gives this dish substantial texture. Since vegan mozzarella doesn't melt well, I make it an optional ingredient." 1. Preheat oven to 350 degrees F. Cook the lasagna noodles in a large pot Turkey breast-spinach rice dressing Trim Fat From Breast, Remove Tendons. Place Outer Side Of Turkey Breast On Plastic Wrap, Bone Side Up. Starting From Center, Slice Horizontally Through Thickest Part Of Each Side Of Breast Almost To, But Not Through, Outer Edge. Flip Cut Pie Sea bass with lentils and spinach