Pannekoeken

 

 

 

 

 

 

Ingredients (makes 16 pancakes)

1/2 lbs	multigrain baking & pancake mix, or self-rising flour	Trader Joe’s
1/2 stick	unsalted butter
2 cups	2% milk
2	large eggs
1/2 smidgen	salt, this is about as much as fits on the tip of a butter knife.
2	9” diameter non-stick frying pans or skillets

 

Preparation

Mix the pancake mix or flour with the salt. Make a small mound with a dent in the top, like a volcano. Break the eggs in this crater and mix them thoroughly with the flour into a big ball. Slowly add about half of the milk while mixing the batter continuously to avoid lumps. Melt half of the butter and pour it into the batter. Keep stirring and add the last of the milk. Mix well until the batter is smooth. Let stand for 30 minutes.

Heat up the pans on medium high heat and melt a little bit of butter. Let the butter run through the pan to give an even coating. Pour 1/4 cup of batter into the hot pan and cover the entire bottom of the pan. Bake until brown and flip to bake the other side. Serve with butter, baker’s sugar and/or (maple) syrup.

Variations: add thin sliced bacon or apple slices.

Eet smakelijk!

Lasagna with meat and spinach

Ingredients (serves four)

13.5oz leaf spinach (Del Monte)

3oz medium pitted black olives (Hy-Top)

8oz part skim Ricotta cheese (Frigo)

8oz pasta sauce (Classico Italian sausage with peppers and onions)

8oz pasta sauce (Classico mushroom and ripe olives)
1/2 cup 6 Italian cheese blend (Sargento)

2 medium/large fresh tomatoes

1/2lbs ground pork

pesto (Classico traditional basil pesto)

shredded Parmigiano Reggiano cheese (Kirkland Signature)

thick lasagna sheets
Italian seasoning (Encore Premium)
salt
olive oil
2x7x11 inch oven pan

Preparation 
Boil the lasagna sheets in water with a little salt and olive oil for five minutes.
Brown the ground pork in a skillet coated with olive oil, add Italian seasoning to taste.
Wash and slice the tomatoes.
Drain and slice the olives.
Drain the spinach leaves.
Mix the Ricotta cheese with pesto to taste.

Bottom layer : Spread several tablespoons of the ricotta/pesto mix with several tablespoons of the Italian sausage pasta sauce on the bottom of the pan and sprinkle in half of the sliced black olives. Cover with a layer of lasagna sheets. 

Middle layer : Cover the lasagna sheets with sliced fresh tomatoes, browned ground pork and the spinach leaves. Cover with 6 Italian cheese blend and a layer of lasagna sheets. 

Top layer : Spread several tablespoons of the ricotta/pesto mix with several tablespoons of the mushroom and ripe olives pasta sauce over the lasagna sheets and sprinkle in half of the sliced black olives. Cover with the shredded Parmigiano Reggiano cheese to taste. 

Cook on middle rack for about 45 minutes at 350 degrees Fahrenheit.

Eet smakelijk!

Wine suggestion: full-bodied red wine.