Tag Archives: Milk

Savoury chestnut flour pancakes

We have been having sweet pancakes with chestnut flour as a base and Anna has been challenging me to come up with a savoury alternative.  We had some delicious savoury pancakes for breakfast this morning and it’s worth trying if you are tired of sweet pancakes.

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What do I need to make it?

  • 1 cup chestnut flour
  • 1 cup whole milk
  • 1 egg
  • 3 small green  chillies chopped
  • 1 small shallot finely chopped
  • Handful grated Cheddar cheese
  • Handful grated Red Leicester cheese
  • 1/2 tsp baking powder
  • Butter to cook
  • Salt and pepper to taste

How many will I make?

6-8 depending on size

How do I make it?

Use a whisk to mix the flour, egg and milk.   Once blended add the onions, chopped chilli and cheeses with a pinch of salt and pepper.  Heat a frying pan and add a knob of butter, pour in a ladle of batter and cook on both sides to a nice golden brown colour.   Enjoy on its own – we want to try it with some chilli jam or Thai sweet chilli sauce next time.

 

Gluten free almond and cherry cake

With Anna away I have caught the baking bug and been experimenting with chestnut flour in various recipes.  So far it has worked well in a coffee and walnut cake and as a base for pancakes.   I have come to the conclusion that chestnut flour is fairly versatile and is a great alternative to gluten free flour mixes.  The proof in the pudding (no pun intended) was evident when I used it with almond meal to make a almond and cherry cake.  I can’t wait for the cherry season next year to try this with fresh cherries as I think it would taste better.

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What do I need to make it?

  • 150 gms chestnut flour
  • 100 gms almond meal (ground almond)
  • 250 gms caster sugar
  • 1 tsp baking powder
  • 250 gms softented butter
  • 4 eggs
  • 3 tbsp hazelnut drink
  • 1 tbsp whole milk
  • 100 gms blanched almonds (toasted)
  • 200 gms glazed cherries
  • 5 tbsp cherry brandy

How much will I make?

12″ round cake

How do I make it?

Cut the cherries in half and soak in the cherry brandy.  Cream the butter and sugar in a mixer first before adding the eggs.   Add milk and hazelnut drink before sifting in the chestnut flour, almond meal and baking soda.   Keep mixing till you get a nice glossy sheen.  Fold in the glazed cherries and toasted blanched almonds.  Transfer into greased cake tin and bake in a 180 degree Centigrade preheated oven for an hour till cake is done.    I dusted some icing sugar to keep things simple but might try making a cherry brandy glaze next time.