My Mom is visiting me at the moment. It’s been great having rotating cooks in the kitchen. Among visiting some of our favorite local spots in Switzerland, recently we traveled to Morocco for one week. During our trip, I unfortunately caught a slight case of food poisoning, after eating chicken from a small restaurant. After this experience, the sight and smell of any type of meat makes me slightly nauseous and sick. I’ve never been a big meat-eater as is, but for the time being, I’m avoiding it until the desire to eat it returns, if it ever does.
Despite my little incident, the trip was fabulous. Morocco is one of my favorite countries to visit, the landscape is so diverse and the people are very warm and welcoming. We spent a lovely evening in an old fortified mountain town, Ben Ait Haddou. Our riad hosts were so wonderful, we didn’t have to leave the hotel for entertainment. They served us a 4 course dinner consisting of: cucumber, tomato, onion, lemon and olive oil salad served with Moroccan country bread, followed by a chicken and vegetable tagine, full of yummy goodness, a lovely plate of the sweetest watermelon I’ve ever tasted and of course the customary mint tea – infused with thyme. After stuffing us to our capacity, the hotel owner serenaded us with traditional Berber music and then handed out drums to everyone and that’s when the party started. We danced, sang to songs we didn’t understand and laughed until the wee hours of the night. Unfortunately, I was too busy chomping away to snap pictures of the food.
Now that I’m back home, I’m just having fun testing out some new and interesting veggie recipes. I recently found a recipe that combines some of my favorite things, savory and sweet, breakfast type food at dinner time. This was a big hit at the dinner table. It’s light enough for a nice summer dinner, simple enough to prepare in under 30 – 40 minutes and fancy enough to impress your friends at your next dinner party.
What you need.
Salad + Dressing
- your favorite salad ingredients. I used: oak leaf lettuce, apples, carrots, mixed nuts and raisins
- 1/2 cup of balsamic vinegar
- 1 tsp of brown sugar
- 100 g flour (app. 1 c)
- 1/2 tsp baking powder
- pinch of salt
- 1 – 2 sprigs of rosemary, finely chopped
- 1 egg
- 150 ml (app. 3/4 c milk)
- 1 TBSP butter
- Olive oil
- 1 small zucchini sliced slightly thin
- 50 g (1/2 c goat cheese)
How you make it.
- Make your salad.
- Heat the balsamic on medium, once it decreases to about half the original amount, add your brown sugar.
- Stir frequently until the sauce thickens. Remove from heat and allow to cool. Once cool, drizzle over your salad (and pancakes too if you’d like).
- Mix flour, baking powder, a pinch of salt and rosemary in a bowl.
- Mix milk and egg in another bowl, make a well in dry ingredients, pour in, mix. Place the batter in the fridge until you’re ready to use it.
- Slice up zucchini, cook in olive oil and butter until slightly brown (about 3-4 minutes on each side).
- Add your goat cheese and zucchini to the batter, folding the ingredients in carefully.
- Using a ladle or big spoon, scoop mixture in an oiled pan on medium high heat. Cook about 3 minutes on one side or until bubbles start to appear, flip and finish cooking.
Serve these pancakes right away, warm and with dip them in your salad sauce for a savory and sweet treat. This recipe makes about 6 medium-sized pancakes, so enough for 2 people.