Spinach Pancakes Recipe | Food Diaries | Zarnak Sidhwa | Hawaiian Food

Method:
For the salad, mix the tomato wedges with extra-virgin olive oil, spring onions, coriander leaves, salad leaves, cucumber, lemon juice, salt and pepper and set aside to chill. For the pancakes, add the egg in a blender with the flour, milk, spinach, salt and pepper, then blitz until smooth. Brush a pancake pan with little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a plate with greaseproof paper in between so they don’t stick and repeat. Top each pancake with dollops of cottage cheese and drizzle chilli sauce on it. Serve open or wrapped in a semicircle or triangle. Put the salad on the side. A large tablespoon of the tomato chutney goes well with the spinach pancakes.

Method:
Put chopped tomatoes, chopped onion, chopped apples, and chopped garlic cloves in a large pan with brown sugar. Add ground ginger, allspice powder and ground cloves and stir in cider vinegar. Heat gently stirring until the sugar has dissolved. Bring to a gentle boil and cook uncovered for about 1½ hours until the chutney has reduced and thickened. Stir often to prevent the mixture from burning on the base of the pan. When the chutney is ready, you will be able to draw a spoon through the mixture and it will leave a trail. Spoon into sterilized jars and seal, once the jars are cold, place in the fridge for about 3 weeks before eating for the flavor to mature.