Maslenitsa Pancake Special: Hoppers Mad

27 February 2020

We are currently in the middle of Maslenitsa, a week-long festival in which Russian Orthodox believers take the opportunity to indulge in rich foods like eggs and milk, personified by blini, pancakes, and some hard partying before the 40-day fast for Lent begins – this year on 2 March.

SAMSUNG CSC
Here comes the sun – a KCC egg hopper

Maslenitsa is based on a Slavic pagan sun festival that marked the coming end of winter. Pancakes were seen as an image of the sun and were prepared to help banish the winter gods and bring on the warmer days of spring. There are more nods to paganism with Maslenitsa week ending with the burning of an effigy of Lady Maslenitsa, whose ashes are then mixed with the snow to fertilise the soil.

SAMSUNG CSC
Hopper mix bubbling away

To mark the festival, this year we’ve gone for a non-traditional take on the pancake front with egg hoppers, fermented Sri Lankan rice flour and coconut milk pancakes with an egg in the middle. Spring is coming! The word hopper comes from appa, the name given to these pancakes in Sri Lanka and southern India.

20200108_092520
Egg hoppers – the real McCoy from Sri Lanka

Ingredients (makes 4-6 hoppers)

  • 100 g rice flour
  • 200 ml coconut milk
  • One teaspoon dried yeast
  • One teaspoon sugar
  • 4-6 eggs
  • 60 ml warm water
  • Oil for frying
  • Small bunch of fresh coriander

Method

  • Mix the yeast with the warm water and sugar. After a few minutes it should start frothing. Add to the rice flour in a large mixing bowl and stir. Now add the coconut milk stirring until the batter has a consistency that is not too runny and not too thick – it should pour easily. Cover the bowl and allow to ferment in a warm place for a few hours. The mix should double in size.
  • To make the pancakes, heat a few drops of oil in a small (6-7 cm), high-sided frying pan. Wipe with kitchen towel and pour in the batter, swirling it around the pan so that a thin layer coats the sides. The pancake should be thicker at the bottom. Crack an egg onto the pancake, cover and cook over a low heat until the egg is cooked. Serve with fresh coriander or a grating of black pepper (or both, if you wish).

 

 

A Spicy Finger in Every Pie

18 August 2016

This week, Knidos Cookery Club is cooking with okra, another vegetable that arouses strong emotions in the love it or hate it camps.

IMG_1103
Okra – washed, dried and ready for action

Many are put off this green pod, also known as lady’s fingers, for its tendency to taste a bit slimy at times. This sliminess can be avoided by making sure that after washing, the pods are thoroughly dried before being cooked. Stir frying can also help retain okra’s natural crunchiness.

The origins of okra are unclear – South Asia, West Africa and Ethiopia all make claims to be the home of this vegetable. Okra was brought to Turkey by Arab merchants and is known by its Arabic name, bamya.  It’s often cooked with olive oil and tomatoes and served as a side dish in Turkey.

IMG_1111
Bhindi bhaji – dry okra curry

Our favourite recipe for okra is to prepare it Indian-style, stir fried with spices to make a dry bhindi bhaji, which works as a standalone dish or can be accompanied with a lentil dhal and rice combo.

Ingredients (serves 3-4)

500 g okra washed and dried

250 g tomatoes

One medium-sized onion

One clove of garlic

1 cm fresh ginger

One teaspoon mustard seeds

One teaspoon cumin

One teaspoon dried coriander

One teaspoon cinnamon

One teaspoon turmeric

One teaspoon chili flakes

50 ml olive oil

Method 

Heat the olive oil in a frying pan and tip in the mustard seeds. When the seeds begin to pop, add the diced onion and garlic and cook for five minutes or so until just starting to brown. Add the spices (ginger, cumin, coriander, cinnamon, turmeric and chili flakes) and stir well.

Throw the tomatoes into the spicy onion mix and cook for another five minutes or so until the tomatoes begin to break up. Now add the okra and stir fry for ten minutes, making sure the okra are well-coated with the curry sauce.

Serve immediately with a lentil dhal and basmati rice or chapatis, or both if you’re feeling famished.