Spring recipes

Spinach Pancakes

In early spring when there isn't much fresh food to be harvested, it is handy to have some portions of spinach, leaf beet or chard leaves in the freezer.

These pancakes are easy to make and can be filled with garlicky mushrooms, chili beans etc and baked in a moderate oven for 15 mins with a sprinkling of cheese on top.

125g plain flour
1 egg, beaten
300 ml skimmed milk
175g cooked spinach thoroughly drained - squeeze out excess water in your hands
salt and pepper

Put all the ingredients except the spinach in a blender and whizz. The add the spinach and blend again. Add extra milk if the mixture is thick.
Heat a 20cm frying pan with a little oil and cook a ladle full of batter for about a minute on both sides. (Sometimes the first pancake can be a bit of a disaster but they get easier to cook as the pan gets hotter)

MINTED PEA AND LETTUCE SOUP

To quote the leaflet "This is a fabulous 'true taste of late spring' soup, which comes alive with the addition of a little fresh mint".
(It is a large portion, serving 12, so you might want to reduce the quantities, or partially freeze).

250g  Shelled fresh peas
700g  White potatoes
1.8 ltrs  Vegetable stock
3  Medium Onions, finely chopped
100g  Unsalted butter
2  Garlic cloves, crushed
400g  Cos(Romaine) lettuce leaves - chopped
200ml  Single cream
Sea Salt and Black pepper

Melt the butter and gently cook the onions and garlic, without colouring, until soft.
Add the stock and potatoes. Bring to the boil, turn down to a gentle simmer and cover.
Cook for 20 minutes or until the potatoes are tender.
Add the lettuce, peas and mint. Cover and simmer very gently for a further 5 minutes.
Cool a little and blend to a smooth consistency with a stick blender or whiz through a processor. At this stage a little water can be added to achieve the correct consistency if the soup is too thick.
Pass through a sieve. Stir in the cream and adjust seasoning. Either serve now or cool and reheat as required, but it must be on the same day.
Reheat gently (do not boil) and serve with thinly sliced brown bread and butter.

I imagine you could use any lettuce or similar salad leaves, and I wonder if you should freeze it before adding the cream ?
Gail