Happy pancake day!!
It was day three of the Spring Fair today and Allie helped me and had to get up at 5:30am!
Thanks so much for all your help - and the yummy cakes and coffee!!
Yesterday was very busy for me and I was all alone! Everyone loves the new kitten card - ‘Dolly’ AP175. I also had alot of interest in licensing illustration work (which was due to being in the ‘License it’ area I think). And there was a company from Russia and a distributor in France interested.
Today I decided that I am going to look into doing blinds for kitchen’s or children’s rooms as so many people have asked me about it. Also there was the idea of doing serviettes which I’d love! Luckily some of Mark’s parents friends have a business partner who may be able to help me. Fortnum and Mason are now definately stocking my greetings cards which I am VERY excited about, and Graham & Brown are interested in licensing my artwork for wall art and wallpaper.
This is the funniest card ever!!!
When I got home, we had savoury pancakes followed by sweet ones! Both were GREAT!!
Squash and stilton pancakes (from http://www.ivillage.co.uk)
Basic pancake batter
INGREDIENTS:
75g/3oz plain flour
Pinch of salt
2 large eggs
150ml/1/4pt milk
Little oil for frying
PREPARATION:
1. Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use.
2. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
3. Cook for a further 1-2 mins or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make further 7-9 pancakes in the same way (depending upon their thickness.)
FILLING INGREDIENTS:
400g butternut squash
15ml olive oil
100ml vegetable stock
50g watercress
50g Stilton cheese
PREPARATION:
Dice 400g unpeeled butternut squash and saute in 15ml olive oiluntil golden. Add 100ml vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat, drain off the liquid. Stir in 50g roughly chopped watercress and 25g crumbled Stilton cheese. Season to taste. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Divide the mixture between 4 pancakes and place on an oiled baking sheet. Scatter over a further 25g crumbled Stilton and bake for 15 mins or until crisp and golden. Serve hot.
