Our allotment is beginning to produce some goodies for us. We have been enjoying the purple sprouting broccoli over the last few weeks and now we are into the spring onions. Both vegetables have required virtually no help from us. The recent rain has been plentiful which should have encouraged the slugs to come and wreak their havoc. But, obviously they are not partial to either so both will feature on our annual list of “YES” veggies in future years.
It hasn’t all been a success so far. The peas and beans have suffered by our lack of hardening them off before planting out. But, there is time to do more so we have started on a second batch. Potatoes again, easy as anything. They are thriving and have needed no help from us, other than planting them in the first place.
Gooseberries are beginning to form in the fruit section as are the raspberries so even if we don’t end up with much more than this, I feel quite proud that we are now receiving something back for all the back breaking hard work we had to put in last year. Allotments are a way of life, I would say. They take huge amounts of commitment plus a little knowledge to help you on your way.
Luckily both me and Mr.Scott want it to feature and remain a big part of our lives. I hope to be posting a few recipes throughout the growing season but only when I have actually picked the fruit or veg. It will be seasonal and will be somewhere to keep my ideas (and share with you) as well as a reminder of what worked and when, just like a diary .
To celebrate the spring onion harvest I have a recipe for some spring onion pancakes. I have followed the recipe HERE but added only 1/2 teaspoon of salt to the dough. I am serving it with a crunchy sweet chilli sauce which I made myself. It is not a simple recipe by any means and involves a fair few processes to make. I happen to think it’s worth it when the end results are so so good. And they got the approval of 3 little children even with green bits in.
Spring Onion Pancakes with Crunchy Sweet Chilli Dipping Sauce
Ingredients :- Makes 8 pancakes
I added only 1/2 teaspoon of salt to the dough.
Also, I added both the white and the green of the spring onions.
For the crunchy sweet chilli sauce :-
5 dried bird’s eye chillies crushed or chopped finely
6tbsp vinegar – I used Aspall organic malt vinegar with great results but white wine or cider vinegar are normally used
pinch of salt
1 clove of crushed garlic
A chunk of cucumber very finely chopped and de-seeded
1 carrot peeled, chopped then finely sliced
A spring onion chopped finely
Warm the sugar and vinegar in a pan over the heat until the sugar is melted.
Simmer for a couple of minutes.
Take the sauce off the heat.
When the sauce is cool add in the remaining ingredients and stir well.
Serve with the warm spring onion pancakes.
I re-heated she of the pancakes the next day in a dry frying pan, They crisped up nicely but I think they would also be just as good re-heated in the microwave for 20 seconds for a softer, less crisp option.
There was also enough sauce left to have with the next day pancakes and the flavour was even better.
The dough could be frozen once it has been rolled out into pancake shapes.
I am so amazed that flour and hot water can produce something so special!