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VEGETARIAN BUCKWHEAT PANCAKES
Serves 4
220°C/180°C
100 g of buckwheat flour
50 g of white flour
5 eggs
50 ml of milk
100 ml of water
6 red peppers
1 garlic clove
50 ml of olive oil
100 g of grated Parmesan cheese
Salt and freshly ground pepper
1. Mix the white flour and the buckwheat flour.
2. Add an egg, the milk, water and a little salt then mix.
3. Allow the batter to rest for at least 1 hour.
4. Wash the peppers before cutting them.
5. Cut the peppers into quarters and remove the seeds.
6. Mix the garlic and olive oil.
7. Preheat the appliance with the grill plates fitted.
8. Brush the pepper pieces and cook on the grill. Put in a dish and set aside.
9. When the plates have cooled, replace the grill plate with a griddle plate and fully open the grill
to the flat position.
10. Lightly grease the griddle plate once warm.
11. Sprinkle Parmesan cheese on the plate to form strips.
12. Brown the strips and carefully remove them from the plate.
13. Set aside on paper towels. Repeat the process.
14. Pour pancake batter onto the plate to form four discs 10 cm in diameter.
15. Cook for about 3 minutes, turning them over halfway through cooking.
16. Set the pancakes aside.
17. Reduce the temperature to 180° to cook the eggs.
18. Cook 4 fried eggs on the greased griddle plate.
19. At the same time, reheat the peppers.
20. Place a warm pancake with an egg on top on each plate.
21. Slice the peppers thinly and place them around the pancake.
Suggestion:
Sprinkle the peppers with a few drops of balsamic vinegar.
FRUIT SKEWERS
Serves 6
210°C
3 bananas
2 mangoes
2 Victoria pineapples
200 g of flour
4 beaten eggs
200 g of grated
coconut
80 g of caster sugar
2 tbsp of honey
1 lime
6 stainless steel skewers
1. Peel the bananas and cut each into 4 sections.
2. Set aside.
3. Peel the mangoes and pineapples.
4. Cut each into 12 large cubes. Set aside the remaining flesh.
5. Thread 6 pieces of fruit on the skewers, alternating the different varieties.
6. Roll the skewers in the flour and dip them in the beaten eggs.
7. Roll again in a mixture of coconut and sugar. Set aside.
8. Mix the rest of the fruit with honey, lime zest and juice. Store in the refrigerator.
9. Preheat the appliance with the grill plates fitted.
10. Roast the skewers on the appliance in the fully open position.
11. Brown each side for about 3 minutes.
12. Serve the skewers with fresh fruit coulis.
Suggestion:
Also make orchard fruit skewers with almond powder.
