Monthly Archives: March 2014

Heuvos (Erica’s) con Gubbeen Chorizo, Knockdrinna Meadow Cheese,Patatas and Fajita Salsa- The Perfect Brunch or Supper

DSC_0330It’s Sunday….pajamas and dressing gown are donned for longer and the whole atmosphere is chill-out.  Then suddenly, from nowhere the hunger pangs set in, stronger than any other day of the week when breaking the fast happens with regular  accuracy.  More carbs are called for and one requires a feast, rather than just a little something to get their bodies going.  Especially when we’ve just lost an hour off our clocks.

It’s Fajita week this week, so I was lucky enough to have an extra pot in the fridge with no one’s name on it (Allelujia….not such a frequent occurence these days.  I know, I shouldn’t complain, but I am an advocate of my own solution(s), so do appreciate having the convenience of my own sauces to hand).  I also had some of Erica’s eggs…no she didn’t lay them herself, she’s not a hen, but a lovely woman and friend who supplies us weekly with wonderful, free-range eggs.  If you don’t keep hens yourself, make sure to find a good supplier or friend who does because no one on this planet should be eating eggs from battery hens.  They are awful and the hens are treated terribly.  If you’re buying free-range eggs from a shop, the price isn’t that different, and it’s worth it.  Also, in the fridge, I had some of Fingal Fergusson’s lovely fresh chorizo, which I bought in The Little Green Grocer while delivering on Friday, and I also had my favourite Knockdrinna Meadow Cheese in the cheesebox.  This sheep’s cheese goes so wonderfully well with chorizo, and even more so with Fingal’s.  I think the reason I’m so partial to Meadow cheese is somewhere in the magic of this cheese there lies a hint of West Cork.  I know it’s not from the milk, because the milk isn’t from there…..maybe it’s all in my imagination.  Doesn’t really matter, because it works ;-).

Because I left it so late to start cooking , I made a grated potato cake to accompany the eggs.  Usually I would just lightly scramble the eggs with the juices that emanate from the chorizo, and then wrap that in a warm tortilla (preferrably corn, which ,by the way, one can easily get in Ireland now by going online to www.mymexicanshop.ie ) , but it was nearly lunchtime, this was brunch and it required potatoes!!  I used to make these potatoes for some children who insisted on having chips in Danette’s Feast restaurant (as I didn’t do deep-fried anything), and they always thought these potatoes were nicer than chips.  I caved on the ketchup front, but that’s because I can have a weakness on that front myself. It’s simple to make, very tasty and has all the textural requirements to satisfy the ‘carb-fest’ mood! For two to 3 people: Peel 3 medium sized potatoes and grate them.  Squeeze out any excess starch.  Heat 3 Tablespoons of Extra Virgin Olive Oil (no it doesn’t mean it absolutely has never, ever had sex….just that it’s a first cold pressing), or Rapeseed oil (won’t even go there…what did I start?!!), over a medium-high heat in a ceramic or non-stick skillet. When hot, distribute 2/3rds of the grated potato over the bottom of the pan, then chop and add 1/2 a medium sized onion.  Season with sea salt and black pepper.DSC_0320Immediately top with the remainder of the grated potato and press down with the back of a spatula.  Allow this to cook until the underside is golden brown (you can lift the edge with the spatula and have a wee peek 😉 ).  With great confidence, give the potato cake a confident flip …don’t pussyfoot around…it’s like animals, food knows when you’re scared.  If it falls apart a bit, just stick it back together…no tears, etc.

DSC_0323looking good, no?DSC_0324crunchy on the outside…..allow the other side to crisp up to the same level then transfer to a baking tray and keep warm in a hot oven, if you’re like me and you like to cut-down on the washing-up (I’m going to use the same pan for the eggs, which only take a couple of minutes).

I used about 65 grams of the Chorizo (one of the sausages, two come in a pack).  I sliced it and put it directly into the pan over a medium-low heat.  Meanwhile, whisk about 4 eggs and chop the meadow cheese (about 50 grams….I say ‘about’ because I’d say I start with 60-75 grams, but by the time it makes it into the pan on top of the eggs , there’s usually only about 50 grams left!….we must have a foodgeist, I don’t know, but the cheese definitely lessens.)DSC_0332Turn the heat down to low (the pan will retain the higher heat for a few minutes,enough to seal the eggs, but not overcook them… burnt eggs aren’t nice). , add your whisked eggs, then the cubes of cheese and wait until that is set around the edges of the pan before folding the eggs ontop of themselves GENTLY! (Eggs also aren’t nice abused and battered).  DSC_0335Small warning that the eggs will take on the colour of the oils that ooze out of the chorizo, so not the prettiest picture, but the TASTE?….not a problem.

Almost forgot my own product, before I started the eggs I emptied half a container of the Fajita sauce into a small saucepan and heated that through.  I don’t own a microwave, but if you do, you can heat the sauce in the container provided, but with just the two of us we only needed half anyway.

I garnished the eggs with some freshly chopped coriander and served with wedges of the potatoes (you can use a pizza slicer to cut the potato cake for handiness) and the fajita sauce.  DSC_0340

Suffice to say, after editing the photos, transferring them and writing this blog….I’m still full.  Happy Days :-).  Gluten-Free Bliss. This meal would make a perfect supper too!DSC_0338Oh yeah, my picture has just reminded me that a slice of lime is lovely with this.  Squeeze over the eggs and the sauce.  (The sauce already has lime in it, but it just lifts it all very nicely indeed.)

 

 

A Monk with a Magic Style for St. Patrick’s Day- (Magic Fish and Chips)

DSC_0263Irish food has become incredibly exciting since I first landed on these shores in 1979.  In those days, the choice for St.Patrick’s Day dinner was an uncontested one.  It would’ve been Bacon and Cabbage, not a bad dish if cooked properly, but then it would have been highly over-cooked cabbage served in a puddle of its own water as a sauce. Thankfully, it would be difficult to find that same dish now. I used to find it difficult to find exciting food ingredients when I first arrived, now I find it difficult to restrain myself to a few ingredients when I visit good food shops (thankfully, of which there are many).  The stockists of my sauces are delighted to see me coming for two reasons:  delivery and my shopping!!

I’ve been listening to the radio this week, while cooking, and was upset to hear that the image of Irish food is still not being fully portrayed to people who have yet to visit the Emerald Isle.  In a conversation on Drive Time, they were saying that the image is still one of bacon and cabbage, and it isn’t until people visit that they are pleasantly surprised at the standard of our food.  Despite the good work of our food journalists, and the many exhibitions by Bord Bia in foreign lands…we still have more to do…more to shout about, because Irish food is worth shouting about.

I want to personally dispel the notion that Bacon and Cabbage is the only option for St. Patrick’s Day, so here’s my bit, and like my unrestrained shopping (let’s be honest, I’m not good at holding back), I’m going to do several recipes using good Irish ingredients, (so watch this space for the rest of the month of March…at least), because we have THE BEST ingredients, made by the best foodie people.  One of the great things about living in a small country is we know each other, or at the very least we know of each other, because someone we know, knows someone else!  It’s personal and you can’t beat personal…there’s a real person (or several) behind the production of a particular ingredient and that in itself is exciting.  The fact that one can usually meet that person by going to the local market, or bump into them within the foodie world makes it even better.  That’s when we get to have the fun foodie conversations, exchange ideas and come up with exciting new ones.

I will start with my own ingredients (why not?!!), because customers have been asking me what to do with my tapenade other than dip into it with a breadstick, or spread it onto some olive bread- which I often provide.  Tapenade wouldn’t be as popular as Pesto….yet. To be honest, I prefer it.  I adore olives and there are both green and black in mine as well as sundried tomatoes, fresh basil, garlic and balsamic vinegar.  It’s intense and balanced and it makes the back of my tongue tingle….(love that back-of-the-tongue tingle !!!) And it marries well with SO many staples other than bread.  Lamb (grill a chop, deglaze the pan with balsamic vinegar and pour those juices over the lamb chop and spread some tapendade over it before allowing the meat to rest in a warm place), chicken (fill a chicken breast with tapenade and mozarella cheese and wrap it up in parma ham , then parchment, then foil and bake), Steak (see lamb idea) and pork.  It’s highly versatile and it won’t overpower, it will just grab your main course choice by the arm and accompany it, gracefully, all the way to your mouth…happily!

In this case, I married it with fish, the wonderful, meaty, lobster-like monkfish. It is perfect with white fish …the tapenade doesn’t overpower its delicate flavour, rather makes it come to life…somehow, magically (!), it highlights the taste of the sea and satisfies in a way you mightn’t have known possible.  I had business in Cloughjordan, and so diverted into Nenagh afterwards (as you do), and landed in Daly’s Seafood Shop.  There, laying on the ice chips before me, were the most divine looking monkfish tails….they just had to be had.  Large, fresh and screaming my name.

I got some fresh bulb fennel from Paddy Cunningham’s vegetable shop.  I sliced that thickly, brushed it with olive oil, cooked it on the grill pan then put it in a heat-proof dish with some vegetable stock, white wine and a good squeeze of lemon juice (simplicity to die for btw).

And this week is Tomato and Fresh Basil sauce week, so I brought that into the equation too…it also served well to give me my Irish colours on the plate, and the juices of the monkfish and the tapenade blended into the nicest swirl of flavours.

I flattened some streaky rashers between 2 sheets of  baking parchment (you can use greaseproof paper) with a rolling pin until they were twice the size I started with.  I spread tapenade over the monkfish and then laid fresh basil leaves on top of the tapenade and then wrapped the rashers around the fish to cover it completely.DSC_0255

Then I tied it securely with butcher’s twine.DSC_0260…well almost completely.  I left either end uncovered, mostly so I could gauge the cooking time.  I then placed the magic monk parcels on a hot grill pan and cooked the parcels , turning to make sure the rashers were cooked all the way around, evenly.DSC_0261Magically, this is also when the monkfish is JUST cooked.  I adore my fish, and one thing I detest is over-cooked fish.  This method worked perfectly with the thinned rashers, but you have to mind it and turn them regularly…you will see the centre of the fish being just not done….well that’s when it IS done!( are you with me?!)  It will continue to cook while it’s resting in a warm place, and the juices will flow and the tastebuds will tingle.

I served this with home-made garlic, rosemary and thyme chips (Don’t peel some small potatoes, slice them into bite-size pieces and toss them in heated olive oil and sprinkle with sea salt.  Bake at 200 C until starting to go brown.  At this point, add some thick slivers of fresh garlic, some fresh thyme leaves and some fresh rosemary.  Toss all that into the potatoes and return to the oven for another 5-10 minutes.)

I also had purchased my favourite vegetable in The Little Green Grocers, grown by Sinead…thank-you Sinead, and please keep it coming…purple sprouting broccoli. Simply the definition of Springtime.  I lightly steamed that and served just as it is, because you needn’t do anything to it…it’s wonderful.DSC_0262

So, after your fish has rested (there will be a lot of juices in the pan), remove the twine, and slice into thick rounds.  Place on a couple spoonfuls of heated Tomato & Fresh Basil sauce, with the chips, broccoli and grilled fennel and enjoy the taste of modern Ireland  DSC_0264 Happy St. Patrick’s Day to you all!…now I’m off to make a calzone with Goatsbridge Trout, and my  ranch dressing….stay tuned!

 

Elegant Cheese Blintzes -(My Mother’s Favourite Pancake)

Cheese Blintzes with Apple Sauce, Highbank Orchard Syrup and Pecan Praline

Cheese Blintzes with Apple Sauce, Highbank Orchard Syrup and Pecan Praline

I decided I had better include a sweet pancake recipe to just to keep my sweet-toothed friends happy, though I have to say these aren’t particularly sweet…just enough, and they make a perfect breakfast.  (I know because I decided I had to have one if I was going to blog about them.  It’s hard work, this blogging, makes one very hungry cropping photos and smelling applesauce in the kitchen, etc.)

Cheese Blintzes are a Jewish crepe-like pancake filled with cheese, that are then sauteed in butter (very gently) creating a lovely outer texture on the pancake.  They can be filled with sweet or savoury fillings, and also freeze well…just in case you want to make lots.  Just make the recipe up to the point of filling them with the curd cheese, and leave the sauteeing bit for after you defrost them.

I use to make these for my mother round about when I was 15 or 16 years old (just a few years ago!!!), and she liked them topped with sour cream and preserves.  I’ve developed them a bit since then, though, it has to be said it has been a long time since I’ve made them, so I really, really enjoyed the one I had for breakfast.  DSC_0242I also used to use cottage cheese (does that make them ‘on a diet’ friendly?…maybe), but now use ricotta cheese with a bit of mascarpone cheese put into the mix, as this makes them delectably creamy when coming out of the pan which balances very nicely with the other textures of the sauteed pancake and the crunchy nuts (praline I used in this case because I happened to have some left from another recipe in an airtight container).

We are blessed to have a most wonderful product in Kilkenny, namely Highbank’s Organic Orchard Syrup which I use in sweet and savoury dishes all the time.  The best thing about it after the flavour and its versatility, is the list of ingredients : Irish Organic Apples.  That’s it!  Boom!  Well done to Rod and Julie Calder-Potts, I take my hat off to you.  I have used their syrup in the cheese filling, in the apple sauce and also drizzled on top of the pancake itself.  I’m getting over a cold….I needed extra apple!!  You can, of course, substitute maple syrup, but be careful…maple syrup is very sweet comparatively….maybe very sweet is what you want!!

The most predominant flavour of the cheese filling though is cardamon.  Such an elegant and exotic tasty spice.  I adore it.  Every time I eat it, I wonder why I don’t use it more often….so if you see it mysteriously appear here with more frequency that is why.  It fills your mouth with undeniable individuality of spiciness to start and then leaves your mouth feeling refreshed and clean.  Love it.

This is the best I can do for you at the moment Mom…give you the recipe…unless I win the lotto this week- in which case, see you very soon xoxoxo

For the filling:  100grams Mascarpone, 250grams Ricotta cheese, 3 Tablespoons brown sugar, 5 cardamon pods, split and then seeds ground in mortar/pestle, 1/2 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg, 1 free range egg (small-medium will do), 2 teaspoons Highbank Organic Apple syrup.DSC_0218 Mix it all togetherDSC_0229cover with clingfilm, and refrigerate while you make the applesauce and pancake batter.

For the Applesauce:  Make extra….it’s great on top of porridge.  2 large cooking apples, 2 Tablespoons water, 2 teaspoons Highbank Organic Apple Syrup . (optional ** brown sugar to taste)

Peel and chop the apples, place in saucepan with the water, cover and allow to cook over medium heat until the apples go fluffy…easy peasy…I’ve never understood why people buy applesauce.  Sweeten with Apple Syrup and brown sugar if it’s not sweet enough for you.  I am not going to give exact measurements, simply because the taste of apples varies so much, you’ll just have to ‘wing it’.

For the Blintzes:  4 large free-range eggs, (don’t ever, ever, ever, ever, ever, ever [hear Matt Lucas in the ‘Wind in the Willows’ here] use a battery hen egg…just bloody well don’t)., 1/2 cup water, 1/2 cup whole milk (specified the’ whole’ there just in case any of you are drinking water disguised as milk by drinking skim milk), 1/2 teaspoon salt, 1 cup flour.

Whisk the eggs with the water and the milk, then whisk in the dry ingredients until all the lumps are gone and it’s light and fluffy.  Let it sit for a couple of minutes.

You will also need some butter (Listen up….ONLY BUTTER), for sauteeing the blintzes.

Make the pancakes by rubbing a pancake skillet with oil such as rapeseed.  Rub it in with a brush or kitchen towel (you need to do this between each pancake).  Wait for the pan to be smoking hot (if it means you have to do something entirely different like make a cup of tea or coffee, then do that.  First pancakes don’t have to be a disaster, it’s only because people don’t wait long enough).  When the pan is smoking hot, ladle in enough batter to coat the bottom of the pan and quickly swirl it around.  When those little bubbles begin to appear on the top, flip or turn the pancake over.DSC_0232Continue making the pancakes (stacking them on a plate), until you’ve used all the batter.

To make the blintzes, place a spoonful of the cheese filling in the centre of each pancake, fold over two sides to encase the filling, then roll up (same as a burrito) and set aside while you do them all this way.

Now melt some butter over a medium-low heat in the same skillet (cut down on the washing up ;-)) and add the blintzesDSC_0234, a few at a time DSC_0235That wee one in the centre is the ‘have to make sure it’s ok’ one…;-)

The fun part is getting closer…Transfer to a plate (In this case, my plate is from Rosemarie Durr Pottery in the Estate Yard in Castlecomer Discovery Park….thank-you Rosemary there’s a couple of blintzes on their way to you.).

Top with the applesauce, which should still be warm, a wee dollop of mascarpone (or sour cream), some chopped pecan nuts (or nuts of your choice, or indeed pecan praline), and drizzle with the heavenly apple syrup.

For some reason, I don’t think I have to tell you what to do next ;-).  Hope you enjoy them as much as I do/did/will !!!

DSC_0244Happy Pacake Tuesday!!

 

 

 

A Modern Pancake- Chickpea Pancakes with Moroccan Gold and Marinated Aubergines

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It’s at least 32 years since I devised my first savoury pancake.  I remember it well.  Living in the foothills of the Dublin mountains at the time, it was one of those dishes that was created out of what was in the house and growing in the garden.  It has always been my experience that those are the best dishes (i.e. here’s your box of ingredients – ‘Go cook’ ). It’s when good ‘magic’ happens best. Obviously, they weren’t in a box, (!) and it has to be said there were plenty of ingredients to hand.  I had left-over chicken from a roast, I had spinach growing in the garden, there were some mushrooms in the fridge and some Emmental cheese in the cheese box, and plenty of store cupboard ingredients.  I will blog that recipe at some future date, as it’s one of my ‘classics’, but that’s not the recipe I’m going to blog today.

With Pancake Tuesday approaching this week, the notion of that first savoury pancake I made has me thinking of how much things have changed in the same amount of time. (Thankfully, quite a lot on most counts!).  For those of you old enough to remember those days, can you remember many people being diagnosed as coeliacs?  How many Vegans or Vegetarians did you know in 1982?  Did people request meals at your house excluding the use of wheat, gluten, dairy, meat?  There were a few, but not many.  This is a topic I would like to discuss more in the future, but for now I challenged myself to something for Pancake Tuesday.  Also, if you aren’t on a wheat-free or gluten-free diet, have you ever taken the time to think how difficult things like holidays, special occassions and gatherings are for these people?  Today I have, and will give you my version of a chickpea flour pancake (chickpea flour is highly nutritious with a high protein content and is also known as Gram flour or Besan flour). It’s widely available- most good delicatessens and health food stores stock it. Most people don’t know they are eating it when they consume the delectable onion bahjee, as gram flour constitutes its base.(That, by the way, would be because the bahjees are deep fried and quite wicked by the time they’re consumed!! People with serious gluten-free conditions wouldn’t be able to avail of these in the typical ‘take-away’ conditions, either, as even the tiniest amount of gluten can make them very, very ill- so a restaurant would have to have separate cooking utensils and deep-fat fryers just for them…quite a risk to take.)

I’m killing two birds here, as this recipe was also in response to a question from a customer who said she always opens a pot of my Moroccan Gold hummus and finishes it in one go.  (She’s not the first person to say this to me… thankfully!)  Anyway, she wanted to know if I ever did anything else with the hummus, or had recipes using it, and to be honest I hadn’t up to today, other than combining it with different dippables and meats- it being a fairly comprehensive product in itself,  but she got me thinking.  Friday is a good day for me to think about these things, as I drive from shop to shop delivering my sauces,  so for the last two Fridays I’ve put my mind to conjuring up a recipe to suit Vegans, Coeliacs, and most importantly, my tastebuds.  Because I simply don’t make food that doesn’t taste good (she says modestly)!  And there in lies the rub really, because I think there is a huge prejudice that if you want to eat healthily, it can’t taste good, or if something is ‘gluten-free’ and you’re not on a gluten-free diet, well then you couldn’t possibly eat that.  You might be missing out on something. Rubbish….and in fact, in this case, and many others, you’d be missing out if you didn’t have these little gems which David and I scrummed down without any difficulty whatsoever.  But I did cheat a little bit….just on one pancake, though they were all fine….but it was kind of screaming for feta cheese, so I just added a teensy, weensy (delightful crumbly) bit to one pancake (sorry my vegan friends), but the non-feta cheese ones were delicious too.DSC_0211

OK, so I’ll start telling you what to do now!!  I REALLY hope some of you try this and please let me know what you think, how you got on, any problems or revelations, etc.

First you’ll need a pot of my Moroccan Gold hummus…if you’re living abroad, visit Ireland, specifically the Kilkenny region 😉 .1387481008705You won’t need all those pots…just one!! And by the way, one pot will do at least four people for a change in this instance as chickpea flour is incredibly filling, as is the hummus, albeit addictive.  I stripe- peeled an Aubergine (with a vegetable peeler, peel lengthwise down the aubergine), but you needn’t peel it at all.DSC_0191I then brushed the aubergines with olive oil (Mind those, they are the definition of ‘lushes’ when it comes to olive oil.  An aubergine will drink as much olive oil as you put in front of it!!) and grilled them until they were golden. I made a dressing of Olive oil, raspberry wine vinegar, Pomegranate molasses (now there’s one of my favourite things, but I’ll keep going), chopped garlic, honey , sea salt and black pepper.  When the aubergines were cooked, I put them straight into this dressing, and let them marinate while I got on with the pancakes.

DSC_0194Isn’t it gorgeous?  OK, now I do have to deviate because that dish is made by Andrew Ludick who makes such wonderful ceramics down in the Discovery Park at the bottom of our road in Castlecomer. (www.andrewludick.blogspot.com) I LOVE his work…we have some of it, and I just can’t see how this dish is going to make it’s way back to him , so we will now own more of his work.  Thank-you Andy for the use of the dishes…you’re a  true wizard of an artist, and I’m quite simply BUYING this one!!! (BTW, my kitchen, as well as my labels, are purple…need I say more?)

A chickpea pancake is an Indian thing, and they use them as a bread for mopping things up.  They are very nice with just the flour, salt, gluten-free baking powder, garlic, maybe some spices and  water.  On this occasion, I also added some finely chopped vegetables and chilli which, honestly, weren’t necessary, but were lovely and made the dish more substantial…that being my aim.  So, experiment with what you have…just chop it finely.  I used half a chilli, a stick of celery, a bit of red and yellow sweet peppers, very thinly sliced and then chopped, (slightly under-ripe) mango, scallions, garlic and flat-leaf parsely.DSC_0196I put gram flour, ground coriander, cumin,gluten-free baking powder, a pinch of cayenne and some black pepper into another bowl.DSC_0197   DSC_0198 DSC_0199 Basically, the ratio is 1 to 1 so This was one cup of gram flour to one cup of water and I added a splash of lemon juice as well.  Add the liquid slowly to the batter, or lumps will form, and whisk it until it’s light and frothy, then add the vegetables. Heat your pancake skillet until really hot, then add a good dollop of olive oil and swirl it around.  Immediately ladle in some batter and swirl it around. Like any pancake, wait until those little bubbles start to form and then flip it (it’s a sticky, batter, so you will need the help of a spatula) and cook for another 2 minutes.  Transfer the pancake to a plate then spread Moroccan Gold hummus on top, including the Middle Eastern onions that come on the top of the pot, then some of the aubergines (and feta cheese crumbled, if you’re cheating!) DSC_0203Then roll it up DSC_0205and slice it into rounds.DSC_0206I’ve interspersedDSC_0213the rolls here on another one of Andy’s amazing plates, with more of the marinated aubergines, which are a delight in themselves, and some red onions in wine vinegar I had left over from the Fish Taco blog I also cooked and photographed this weekend.  (Watch out for that one….coming soon, and clearly not one for the Vegans, but I will be doing more Vegan, so stay tuned!).

For the Aubergine marinade:  2 Tablespoons of Extra Virgin Olive oil (don’t forget they’ve absorbed quite a lot in the grilling process), 2 teaspoons raspberry wine vinegar, 1 Tablespoon pomegranate molasses, 2 cloves garlic, finely chopped, 3 teaspoons honey, 1/2 teaspoon sea salt flakes, 1/4 teaspoon black pepper.  Mix  all the ingredients together and place in shallow dish.  Add grilled aubergines while still hot. Let marinate.

For The Chickpea Pancake Batter:  1 Cup (8 fl. oz) Gram flour, 1/2 teaspoon gluten-free baking powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, pinch of cayenne, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 cup water and a dessertspoon of lemon juice.

**If you’re going to make a chickpea pancake without the chopped vegetables, then I would suggest at least chopping some scallions, parsley or coriander and garlic.

***Sweet chickpea pancakes can also be made.  Eliminate pepper, cayenne, coriander, cumin and use half the sea salt.  Add ground nutmeg or cinnamon or cloves and sugar (if desired).  Add fruit into the mix and serve with maple syrup and nuts…or….or…