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  • Recipes from the AW15 shoot

    After spending a week with such inspirational people (who are all a lot younger and a lot cooler than me!) I always come back from our photo shoots with a list of new tunes, books to read and - this time - recipes.

    It was such a treat having someone cook for us on the shoot and I got way too used to it, the adjustment back to making my own meals was not easy!

    The flower pancakes were really tasty (it might be a bit tricky to get hold of elderflowers now, in which case bookmark for next pancake day!), but right now I'm enjoying the pea and mint soup while we live out the last days of summer... 

    Flower pancakes

    I N G R E D I E N T S 

    Pancake batter:

    3/4 cup milk (200 ml)
    2 eggs
    1 tbsp oil or melted butter
    1 Tbsp sugar (you can use honey)
    3/4 cup whole wheat flour, E.g. kamut flour (100 g)
    1/2 tsp baking powder
    Zest from 1/2 organic lemon
    1/2 tsp ground vanilla/vanilla extract or beans from 1/2 vanilla pod
    1/4 tsp cardamom
    A pinch of salt

    Flower pancakes:

    15-20 large elderflower heads
    1 Tbsp of powdered sugar
    Oil or butter to fry

    M E T H O D 

    Shake the flower heads free of any insects or dirt. Clip or cut the heads into smaller bunches with no more than 2 stems, just like a pair of cherries.

    In a bowl mix together all the dry ingredients for the batter. Add milk while stirring to avoid any lumps. Then add the eggs and oil. You should have thick pancake batter that sticks to your finger or a spoon when dipping it. Add more flour if it seems to thin.

    Heat a large pan on medium heat with 1-2 tbsp of butter/oil. Use the flower stem as a handle and dip one elderflowers in batter at a time, let it drip for 2 sec. Fry the the flowers, heads facing down for 1-2 min. Flip to fry the other side. Remove cakes when both sides are golden and crisp.

    Drizzle with powdered sugar and serve straight away with a dollop of yoghurt, ice cream or whipped cream.

    Pea soup

    I N G R E D I E N T S

    750g frozen peas (don’t get the cheapest, upgrade a bit, preferable organic)
    1 litre vegetable stock, homemade or from cube
    1 lime, the zest and the juice
    1 small bunch of mint
    1 onion diced
    1 clove of garlic, minced
    A little olive oil

    M E T H O D 

    Fry the onion and garlic in a little olive oil until almost see through. Add stock and bring to a boil. Add peas and cook for 5 minutes, then take the pan of the fire and add salt and pepper to taste.

    Add mint and lime zest (keep some of both for decoration) and puree the soup with an inmersion blender until smooth. Pour the soup through a mesh strainer with a little hep of a wooden spoon and then add the lime zest.

    Decorate with some mint leaves and zest, and if you like, a dash of good olive oil.

    Recipe by Panda Haan.