Crikey, its been quiet around here, hasn’t it?
Maybe my India trip did change me.
Maybe I have gone all illusive and thoughtful, stopped feeling the urges to share the drivel of my mind with the WHOLE of the INTERNETS.
Maybe I have actually gone vegan and macrobiotic, and merely don’t have time to blog because I am too busy sourcing tempeh.
Or, you know, trying to find out what tempeh actually is.
Or else I have just been really, REALLY busy.
This is maybe what the non-shift working world mean when they looked at me and my creations and asked how I had the time to do it all.
Because, working 9 to 5, trying to have a few hobbies, and trying to feed yourself and your husband before going out to do those things is kind of difficult sometimes.
Never mind taking pictures of every step and trying to think of something witty to say about it all.
I managed to take some pictures of this one.
The jury is almost certainly still out on the witty remarks.
But I can now vouch for the fact it is a tasty dinner and can be thrown together in the short window between coming home from work and the husband going and doing something supergeeky involving cars.
Or perhaps both.
It’s actually the kind of dinner that I imagine Delia Smith or similar pioneering about 3 million years ago, because its the sort of thing that could be billed as a ‘family favourite’.
Simple, inoffensive ingredients coffee shops up and down the land like to put in a toasted sandwich.
And they like putting the ingredients in a toasted sandwich because we like eating them.
So embrace the retro deliciousness.
And the speed.
Dinner for those of us who have a life as well.
Line up the ingredients, all simple: flour, an egg, salt, pepper, cheese, ham, a red onion and some milk and water.
I really don’t know what came over me with the milk and water in a jug thing.
Maybe I’ve been spending the time away from this blog reading Sophie Dahl’s tips.
Weigh out the flour.
I have SO not become vegan, but in some kind of crazy health kick, figure trying to get a few more wholegrains into the old diet.
So if you fancy using a ‘fancy’ flour, use half of that and half good old plain flour.
Or just use all plain flour.
My Mammy has survived just fine without spelt.
As did her Mammy.
Little Pink Kitchen.
Full of bourgeois notions about flour.
Add some salt, pepper, and an egg.
Don’t pink peppercorns make for a lovely photo?
I clearly have bourgeois notions about pepper, too.
Add the milk and water, from a jug or otherwise.
And whisk it all together well.
I was so distracted by thoughts of wholegrains and crockery, I forgot to take a picture of the whisked up stuff.
Chop up the ham finely.
And the onion as well.
Grate the cheese, using a demonic grater lady should one be available.
Put the ham, cheese and onion into a bowl.
Remember your thoughts on how fabulously retro this dinner shall be.
Strive to make it more retro.
Add some sweet chilli sauce.
Mix it all up, baby.
Remember the 90s fondly.
It’ll be fajitas next, I’m warning you.
Heat up a non-stick frying pan over a lowish heat.
Pour in a ladle full of your batter. Swirl it around a bit so that its spread thinly and evenly.
Wait until the top of the pancake has sort of dried out a bit before you flip it over.
Sort of like this.
*note holes of authenticity, proof of the lack of Sophie Dahl in my life.
Flip the pancake over, and straightaway add two tablespoons of the cheesy ham goodness to the top.
This means it melts as the pancake cooks on the other side.
Then, fold your pancake in two.
Keep them in the oven until you have finished cooking all the pancakes, then serve, with salad preferably.
But to be quite honest, your side dishes really don’t concern me.
150g flour (all plain, or a combination of plain and spelt)
Salt and pepper
2 slices ham
Half a red onion
2 tablespoons sweet chilli sauce
1. Turn the oven on to a low heat (about 150 degrees).
2. Mix together the flour, a pinch of salt and pepper, milk, water and egg until smooth.
3. Chop the ham and red onion.
4. Grate the cheese.
5. in a separate bowl, mix together the ham, cheese onion and sweet chilli.
6. Heat a non-stick frying pan over a low heat.
7. Drop a ladle-full of mixture onto the pan, and swirl until evenly spread.
8. When brown, flip and put two tablespoons on the cheese and ham mixture on the cooked side.
9. When the underside ois cooked, fold, and transfer to a warm oven.
10. Repeat, until all the mixture is used.