With Staffordshire Oatcakes available outside their native home, I had to indulge and rather than save them for my favourite weekend brunch, I thought we could see how they taste with some healthier ingredients and we weren’t disappointed.
I think I had cannelloni on my mind, but really I was using whatever we had in the fridge and cupboard. This turned out to be courgettes, spinach, onions, garlic, cottage cheese, and some fresh coriander. Oh, and some Cheddar cheese to melt over the top.
I suppose you want to know how it was done. It’s not really my style but here goes:
- add a dash of olive oil to your favourite wok or frying pan and lightly fry the onion and garlic
- wash the spinach and courgette, chop the courgette into strips and add these to the pan
- let this cook for a short while, say 10 minutes
- meanwhile get the oven going at about gas mark 6/400°F/200°C (worked out with the help of helpwithcooking.com)
- get an oven dish ready and – this is very important – brush the inside of the dish with butter
- add the cottage cheese to the pan and stir through
- now lay an oatcake in the dish and spoon in the mixture
- roll the oatcake and repeat with as many oatcakes as you want or have
- grate the Cheddar cheese over the top
- put in the oven and after 15-20 minutes it should be ready
- enjoy with a nice crisp white wine, say a pinot grigio or sauvignon blanc
Feel very satisfied and healthy (ok, the butter might spoil the sanctity a little but it’s definitely not the same without it).
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