Korean pancakes with leftover roast beef

As you can probably gather from my blog, I don’t have the sweetest tooth. In fact, I’d go as far to say I’m not really a fan of sweet things. THERE, I SAID IT!

I wanted to share with you my version of these savoury pancakes I made last night, a variation on this great recipe from the Three Little Pigs blog <3 thank you, ladies!

This version serves 2 and takes about 20 mins from start to finish. It’s a great alternative to sweet pancakes, and possibly the best way of using leftover roast beef EVER.

What you need

For the dipping sauce

  • 1 tsp of sesame seeds, lightly toasted
  • 3 tbsp of light soy sauce
  • 1 tsp chilli flakes
  • 1 tsp of honey
  • 1 ½ tsp of rice vinegar

For the pancake mix

  • 1 cup of flour
  • 1 cup of water, plus a splash extra if the mixture is too thick
  • 1 large egg (preferably free range!)
  • 100g of cooked beef, shredded or thinly sliced (reserve some for serving if desired)
  • half a courgette, spiralized or use a peeler to cut into ribbons
  • 2 spring onions, thinly sliced
  • 2 cloves of garlic, minced
  • handful of coriander leaves, for serving
  • Sunflower oil for cooking

What to do

For the dipping sauce, mix all ingredients together in a bowl and set aside.

For the batter, combine the flour, water and egg. Add a splash more water if the mixture is too thick. The add in the remaining ingredients, mix well and season with a little salt and pepper.

Heat the oil in a large non-stick frying pan over a medium-high heat. When hot, ladle in half of the mixture and spread around the pan so it cooks evenly.

Cook on a medium heat for about 5-6 minutes until the bottom turns golden brown. Shake the pan every minute or so to ensure it doesn’t stick. Flip the pancake and fry for a further two-three minutes on the other side, until the cooked through and the pancake is crisp.

Repeat the process one more with the second half of the mixture. Cut the pancakes any which way you like, or serve whole. Top with the coriander leaves and extra shredded beef (if reserved), drizzle on some of the dipping sauce and serve with the rest of the sauce to dunk!

Spiced Carrot & Parsnip Soup with Chilli & Garlic Tarka

It’s that time of year again when I usually switch from salads to soups as my main go-to for lunches at work. Most supermarkets offer great soups in a wide range of flavours, which are ideal if you’re pushed for time. However, they can end up costing more, and sometimes contain stabilizers and other random ingredients that you don’t really want – so I highly recommend making your own. If you do a batch, it’s freezable so you can stock-up for the winter months. No brainer!

As you know, I love spice, so I wanted a soup that was warming, healthy and super-tasty. This soup has loads of carrots, so is high in vitamin-A and low in saturated fat; making it perfect for a little health-boost (always welcomed at this time of year!)

I’ve been trying out a few different recipes recently, but none are as good as this one from Sainsbury’s Magazine. Hats off to cook Tamsin Burnett-Hall (twitter: @cooksewgrow) who created this recipe, it truly is delicious and has been perfectly crafted for full-on flavour without overloading on calories. The soup topping, tarka, is a mix of spices fried in oil until fragrant, then added just before serving. It’s what makes this soup extra special, perfect for lunch in the week (just take the tarka in a little separate tub), or ideal for a starter if you have people round for dinner.

The original recipe makes 8 portions, but my casserole dish only has room for 6, so I have adapted the recipe slightly to make 6 hearty portions instead. In total it takes around 50 minutes to make from start to finish.

what you need:

for the soup

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 650g carrots
  • 350g parsnips
  • 1 tsp grated root ginger
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tbsp garam masala
  • 1 litre good quality veg stock

for the tarka

  • 2 tbsp rapeseed oil
  • 1 tsp shredded root ginger
  • 1 garlic clove, finely sliced
  • 1-2 red chillies, de-seeded and finely sliced
  • 1/2 tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 6 tbsp low-fat natural yogurt
  • handful of freshly chopped coriander

what to do:

1. For the soup, heat the oil in a large saucepan or casserole dish, add the onion and cook for about 8 minutes until softened but still pale. Meanwhile, scrub (no need to peel), trim and chop the carrots and parsnips into 2 cm chunks.

2. Add the ginger and spices to the onion and cook for 1 minute until fragrant, then add the carrots and parsnips and mix to coat them in the spices.

3. Pour in the veg stock, season and bring to the boil. Cover and simmer for 20 minutes, until the vegetables are tender.

Spiced Carrot & Parsnip Soup with Chilli and Yogurt Topper
Let the spiced veggies simmer in the pot until tender, ready to be liquidised.

4. Blend the soup in a liquidiser or using a hand blender until smooth.

5. For the tarka, heat the oil in a small frying pan over a medium heat and fry the ginger, garlic, chilli and mustard seeds for 1-2 minutes, until the seeds start popping and the garlic begins to change colour.

6. Ladle the soup into cups or bowls and swirl in a spoonful of natural yogurt and a few bits of coriander. Sprinkle over the chilli and garlic topper just before serving and enjoy -x-

Spiced Carrot & Parsnip Soup with Chilli and Yogurt Topper
Spiced Carrot & Parsnip Soup with Chilli and Garlic Tarka