It’s so thrilling to see that, in between the downpours and floods, spring is here with a vengeance! Last night, we had friends over and took advantage of the gorgeous weather to barbecue. On the Passover BBQ menu were: Asian-spiced chicken fillets and legs, peanut gravy with Thai basil, salmon with honey and soy (very scrummy, and brought over by my friend Gudrun), tomato salad, green salad with cranberries, rice pasta and veg salad in pesto, finished off with fresh berries, meringues and whipped cream. Yum! Three fantastic things about doing a barbie – it’s always delicious, the mess is outdoors, and the hubby cooks 🙂 I was worried I hadn’t cooked enough because the food had all disappeared, except for some of the orange-scented cream which I rediverted to the next morning’s meal (see below).
Another glorious day today, so we had a breakfast to match – these golden pancakes which are completely K for P (kosher for Passover), at least for those who don’t exclude corn this week. It was one of those batters for a crepe-like pancake that you build as you go along. I started with two eggs, whisked, added about a cup of buttermilk, 1 tbsp sugar, 1/4 tsp salt, zest of a lemon. To that I added 1/4 cup soy flour, 1/4 cup matzah meal, 1/4 cup cornmeal. Whisk again. The aim was to have a thinnish consistency but not too thin, as these ingredients make for a pancake that may tear easily. Add milk as needed. And more cornmeal if it’s too thin. By ladlefuls, spoon onto Pam-ed griddle and flip and cook as you usually would. The relative freedom from gluten means you need to be patient and wait till each side is done, just to make sure the final product is intact. Serve however you like.
And eat them outside!
Other breakfast ideas for Passover are found here. Ideas for lunch, desserts, and other Passover recipes are all there too (check out the Passover category). And do drop by and tell me about your own favorites!
For more on this holiday, click here.