that was an incredibly long title. i couldn’t find anyway to express whats in this dish without the long title – and it’s explicit right? V is away in copenhagen for the week so i have the apartment (and kitchen!) to myself. well, not that it’s awfully crowded in the kitchen when she is at home. even though V being away for the week has it’s perks there is the tiny detail that i have to eat alone. it’s not a problem in the morning; then i love eating alone, having time to read the paper, listen to some music and whip up anything i feel like. not having to speak to anyone. or bump in to anyone. but. any other meal i prefer sharing with someone. it tastes so much better. plus eating alone makes me eat far too fast. 10 min and i’m done.
actually, when i first moved to stockholm, at that time living in the apartment solo, i tried to mitigate the melancholy over eating a lone. so i made it a thing to cook only really tasty dishes, taking time to arrange the food beautifully on my best plates and in my pretties bowls. just for myself. this actually works – i mean who said you don’t need to make an effort when you’re alone? make an effort for yourself. so that’s what i did today – inspired by Katie i brought out my mini-pancake iron skillet (“plättlagg”) for the second time this week. the mint flavor with the vinegar in the onion and the creamy ricotta works really well together, plus i love having so many different textures in one dish.
this is from Ise in Japan, we went there to visit the emperor family’s temples. buckwheat always make me think of japan, since my first (apart from a russian bliny or two) encounter with the cereals was there. i had cold soba noodles and fell in love. then i had them warm in a soup. and i was stuck. i’ll post a recipe or two on that as well. but for now these tiny treats.
these measurements are perfect or one hungry gal (read: myself). or if you wish to serve it as a mini-starter/nibble this is enough for at least 6 ppl
100 ml buckwheat meal
100 ml oat milk
a knife’s point of baking powder
2 pinches of sea salt
olive oil for frying
a big hand full of red chard, chopped
15 mint leaves, chopped
50 g ricotta
2 tbsp pine nuts, toasted
1/2 a red onion
start by mixing the dry ingredients for the batter. whisk in the egg followed by the oat milk. set aside.
slice the red onion in thin slices and fry briefly in olive oil. take of the heat and add a splash of balsamic vinegar, salt and honey – season to you liking. now mix the chard, mint, pine nuts together with the ricotta and season with parmesan cheese, salt and pepper. now, fry the pancakes in olive oil and arrange in layers with onion and ricotta filling.