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Chickpea pancake with turmeric, topped with Snøfrisk (a Norwegian spreadable tan…


Chickpea pancake with turmeric, topped with Snøfrisk (a Norwegian spreadable tangy goat cream cheese) and black trumpet mushrooms sauteed in duck fat.
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Chickpea pancake (makes 2 thin ones): whisk ½ tsp turmeric and a couple grinds of black pepper with ½ cup chickpea flour. Then stir in a bit of salt, 1 Tbsp olive oil and ½ cup of water. Whisk so that the batter is smooth, careful to incorporate the flour on the bottom edges of the bowl. Let sit for at least 15 minutes.
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Meanwhile, in a very well-seasoned cast iron or non-stick pan, heat up some duck fat or neutral oil on medium-high heat. When hot, add in a handful or two of cleaned black trumpet mushrooms or any mushrooms of your choice. Cook undisturbed for about 2 minutes then saute until cooked through, about 1-2 minutes more. Remove from heat and set mushrooms aside. Carefully wipe pan clean and return to stove
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To cook the chickpea pancakes, heat some duck fat in the same pan on medium-high. Add half of the pancake batter and tilt skillet so it spreads out into a relatively thin pancake. Cook until golden on the bottom, about 2-3 minutes. Carefully flip and cook the other side for about a minute more. Transfer to a serving plate and repeat with the remaining batter.
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To serve, spread Snøfrisk onto the warm pancakes and top with reserved mushrooms, sea salt, urfa pepper and parsley.



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