week 27 Liecthtenstein and Lebanon

We love pancakes, so if the opportunity comes up to have them; we do. So, I was very excited to try this one out. I had some cherries, so I used them with cherry jam. Strange combination you may think, but it worked really well. We all loved it, and there was enough left for my son to have them for breakfast the next day!

The Lebanese pizza and salad is a firm favourite in our household, so this was a tried, tested and much loved meal. The salad I used was tomato, cucumber and a simple dressing, lovely with the pizza. Both my boys love Italian pizza with cheese, however I do not eat cheese so this is great for me. Yet, they both enjoy it too as it differs from what they normally have. A lovely week of overseas food....


Pizza

Serves 4

2 tbsp olive oil

1 medium onions, chopped finely

1 garlic clove, crushed

500g minced lamb

¼ tsp cayenne pepper

2 tsp ground cumin

½ tsp ground cinnamon

250ml beef stock

2 medium tomatoes, chopped finely

50g pine nuts, toasted

2tbs chopped flat leaf parsley

2tbs chopped mint

4 individual pizza bases

280g jar char grilled aubergine, drained

280g natural yogurt (optional;) 

1. Preheat the oven to hot. Heat the oil in a large frying pan, add the onion and garlic and cook, stirring, until soft. Add mince, cook. Stirring, until browned. Add the pepper and spices and stir until fragrant.
2. Add the stock and tomatoes to the pan and cook, stirring over a medium heat until most of the liquid is evaporated. Remove from the heat. Stir in the pine nuts (if using), parsley and half the mint.
3. Place pizza bases on a greased baking try. Top each pizza base with the aubergine, then press the mince mixture onto each aubergine leaving a small border.
4. Bake on lower shelf in a hot oven for about 12 minutes, or until lightly browned.
5. Serves the pizzas stopped with yogurt and remaining mint.
   
   

Liechtensteiner Tatsch or Kratzete (Pancakes with Compote and Berries)

Ingredients

• For the batter
• 2 cups of milk
• 2 eggs
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup all purpose flour
• vegetable oil
• For the Filling:
• fruit jam or preserves of your choice I used raspberry preserve
• Fruit of your choice for topping I used blueberries and strawberries
• garnish
• Fresh mint leaves

Instructions

1. Mix the flour and salt together
2. whisk the eggs in a bowl and add int eh sugar and milk
3. slowly add the wet ingredients into the dry and mix until very smooth
4. Lightly grease a non-stick pan and wait until the oil get hot.
5. Ladle in a a thin layer of batter
6. When one side is done, approx a minute or two, flip it. You can use a spatula if needed.
7. Once the second side is cooked , slide it onto a plate.
8. spread the preserve over the pancake
9. Repeat until you have three pancakes. It is not necessary to put preserves on the top layer.
10. Garnish the top layer with berries of your choice and a fresh sprig of mint

Source: http://www.internationalcuisine.com/liechtensteiner-pfannkuchen/