Roasted Artichoke Salad with mint, Parmesan and toasted pine nuts
Pikelets for supper and breakfast....mmmmm.
Just enough for three greedy children
I made 'Fred' for baby nephew
Gift boxed until his birthday
The kids made a chinhead video with my assistance....as you do.
Then 'Johnny' was born for Fraser.
So now everyone has one!
The salad was so good, I had it again another night!
Artichoke Salad
Artichokes, steamed for 20 minutes OR buy already cooked from deli, fresh or jarred.
Mixed peppery leaves (rocket, spinach, radicchio etc)
Slivered or grated Parmesan, to taste
Toasted pine nuts, about a small tablespoon per person
Juice from lemon
Olive oil (I used extra virgin for the dressing)
Handful chopped fresh mint
*Apparently, radishes, thinly sliced go really well with this too...couldn't get any but will try next time.
I used jarred artichokes as I had some from Christmas. I arranged them in their oily, vinegary liquid onto a baking tray, drizzled some extra olive oil on top and roasted in the oven for 8 minutes or so, until the artichokes started to turn brown at the edges.
Arrange the leaves on a plate and drizzle over some extra virgin olive oil (or lemon oil) and a good squeeze of lemon juice...you really want to taste the lemon. Arrange the artichokes on top and squeeze a little more lemon juice on them. Sprinkle over the Parmesan; the first time I grated, the next I thinly sliced....makes no difference, just whatever you prefer. Dry toast the pine nuts and toss on top. Enjoy....again and again.
*I think the jarred artichokes work so well here and I don't know if I'd bother buying them fresh...I will, once, just to try but there is something about the flavour of the marinade...the oil, the vinegar cutting through the flavour...in a good way...that really works.
Pikelets
225g/8oz Strong White Bread Flour
1 teaspoon caster sugar
Half teaspoon salt
1 teaspoon fast action dried yeast (easy bake yeast, comes in small sachets, 2 teaspoons per 7g packet)
Quarter teaspoon bicarbonate of soda
175ml/6 fl oz warm semi skimmed milk
175ml/6 fl oz hand hot water
Sunflower or Veg oil for brushing
Stir all the dry ingredients together in a bowl. Gradually pour in the milk and water with an electric whisk or hand whisk, until a batter is formed. This should take a few minutes. Cover the bowl with a clean, damp tea towel and leave in a warm place for approx. 1.5 hours or less, until the mix goes frothy.
Beat again for approx. 1 minute until smooth.
Warm a large, non stick pan, medium heat and brush with oil. Spoon a tablespoon of the batter onto the pan...you can do a few at a time...and cook until the bubbles have burst and the batter is almost set, a minute or two. Turn over and cook for another 30 seconds or so until the middle is golden in colour. Grease the pan between each cooking of pikelets.
*Women's Institute Recipe
If you make these with a teaspoon size, they are great for canapes. Two tablespoons poured into a greased ring or cookie cutter will give you crumpets.
The kids like the pikelets with a sprinkling of sugar and a squeeze of lemon juice, I like them with jam. We all love them with Nutella.
Artichokes, steamed for 20 minutes OR buy already cooked from deli, fresh or jarred.
Mixed peppery leaves (rocket, spinach, radicchio etc)
Slivered or grated Parmesan, to taste
Toasted pine nuts, about a small tablespoon per person
Juice from lemon
Olive oil (I used extra virgin for the dressing)
Handful chopped fresh mint
*Apparently, radishes, thinly sliced go really well with this too...couldn't get any but will try next time.
I used jarred artichokes as I had some from Christmas. I arranged them in their oily, vinegary liquid onto a baking tray, drizzled some extra olive oil on top and roasted in the oven for 8 minutes or so, until the artichokes started to turn brown at the edges.
Arrange the leaves on a plate and drizzle over some extra virgin olive oil (or lemon oil) and a good squeeze of lemon juice...you really want to taste the lemon. Arrange the artichokes on top and squeeze a little more lemon juice on them. Sprinkle over the Parmesan; the first time I grated, the next I thinly sliced....makes no difference, just whatever you prefer. Dry toast the pine nuts and toss on top. Enjoy....again and again.
*I think the jarred artichokes work so well here and I don't know if I'd bother buying them fresh...I will, once, just to try but there is something about the flavour of the marinade...the oil, the vinegar cutting through the flavour...in a good way...that really works.
Pikelets
225g/8oz Strong White Bread Flour
1 teaspoon caster sugar
Half teaspoon salt
1 teaspoon fast action dried yeast (easy bake yeast, comes in small sachets, 2 teaspoons per 7g packet)
Quarter teaspoon bicarbonate of soda
175ml/6 fl oz warm semi skimmed milk
175ml/6 fl oz hand hot water
Sunflower or Veg oil for brushing
Stir all the dry ingredients together in a bowl. Gradually pour in the milk and water with an electric whisk or hand whisk, until a batter is formed. This should take a few minutes. Cover the bowl with a clean, damp tea towel and leave in a warm place for approx. 1.5 hours or less, until the mix goes frothy.
Beat again for approx. 1 minute until smooth.
Warm a large, non stick pan, medium heat and brush with oil. Spoon a tablespoon of the batter onto the pan...you can do a few at a time...and cook until the bubbles have burst and the batter is almost set, a minute or two. Turn over and cook for another 30 seconds or so until the middle is golden in colour. Grease the pan between each cooking of pikelets.
*Women's Institute Recipe
If you make these with a teaspoon size, they are great for canapes. Two tablespoons poured into a greased ring or cookie cutter will give you crumpets.
The kids like the pikelets with a sprinkling of sugar and a squeeze of lemon juice, I like them with jam. We all love them with Nutella.
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