Butternut squash and stilton pancakes

Butternut_Pancakes-tile

Last week (it was Shrove Tuesday), I found 5 pancakes in the freezer, and I also had about half a tub of ricotta (left over from Spinach gnocchi), a piece of Stilton, some double cream and a small amount for fresh spinach. I decided to make these pancakes, so I bought a butternut squash.

Enough for 2:

  • 5 savoury pancakes
  • 2 tbsp oil
  • 400g butternut squash (peeled and cut into 1cm cubes)
  • 1/2 onion (chopped)
  • 100g spinach
  • 125g ricotta
  • 80g Stilton (grated)
  • Black pepper
  • 50g double cream

Heat 1 tbsp of oil in a heavy bottomed saucepan. Add the butternut squash and cook slowly until it begins to change colour, mixing occasionally.  Add water to cover, bring to the boil and simmer for 10 minutes. Drain.

Heat the remaining oil in a large saucepan and add the onion, cooking gently for 5 minutes. Turn up the heat, and add the spinach, stirring constantly until all the spinach has wilted. Turn off the heat, and add the butternut squash and mix well. Beat together the ricotta and 3/4 of the Stilton, and stir into the vegetable mixture. Season with black pepper to taste.

Take a pancake and spread it with 1/5 of the mixture . Roll up the pancake and place in a shallow ovenproof dish. Repeat this with the remaining four pancakes. Sprinkle the remaining Stilton over the rolled-up pancakes and pour over the double cream.

Place in the oven at 180C (Gas Mark 4) and cook for about 20 minutes (or until golden brown). Serve.

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Green risotto with Stilton

Green-risotto

This will feed 2:

  • 2 tbsp oil
  • 1 small onion (chopped)
  • 120g arborio (risotto) rice (more depending how hungry you are)
  • 1 tsp vegi-stock powder
  • Hot water
  • 100g frozen peas
  • 50g frozen green beans (cut into 4cm lengths)
  • 100g fresh spinach (washed and drained)
  • 2 tbsp crème fraiche
  • 60g grated Stilton
  • Freshly ground black pepper to taste

Heat the oil in a thick bottomed saucepan (cast iron pots such as Le Creuset are great for this). Add the onion and fry very gently for about 8 minutes (stirring as necessary). Add the rice, and stir well so that it is coated in oil.

Add the stock powder, and enough hot water to cover the ingredients. Bring to the boil and simmer very gently for about 20 minutes (add the peas and beans after 18 minutes) until the rice is creamy but still has a slight ‘bite’. You will need to add more hot water occasionally and stir the mixture from time to time (I know everyone says that you need to constantly stir risotto, but I find that this is unnecessary provided you use a thick bottomed pan and a very low heat).

When the rice is cooked, turn up the heat and quickly wilt the spinach by adding it to the risotto and stirring the mixture so that the spinach comes into contact with the bottom of the pan. Stir in the crème fraiche. Return to the heat and stir until the mixture is just boiling. Turn off the heat, stir in the Stilton and add black pepper, to taste.

Enjoy!