Garden Green Pikelets

Garden Green Pikelets

by | Aug 22, 2022 | dessert, Kitchen

Packed with fresh greens from the garden these garden green pikelets are so fun to make. With subtle, fragrant herb flavours and vibrant green colour these pikelets are a delight to eat. Served with a delicious Rhubarb compote.

garden green pikelets
garden green pikelets
garden green pikelets

Garden Green Pikelets

Yield: 20-25 pikelets
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Vibrant green pikelets packed with fresh greens from the garden.

Ingredients

  • 1.5 cups of raw leafy greens*
  • 1 cup flour
  • 3 TBSP Sugar
  • 1 tsp Baking Powder
  • 1/4 cup milk
  • 1 egg
  • 20-25 herb leaves (Pineapple Sage and Lemon Balm)*

Instructions

  1. Rinse the leafy greens and remove any hard stems. Blanch the leaves by submerging them in a pot of simmering hot water for 30-40 seconds and then add them straight to a bowl of ice-cold water. This step will help the pikelets retain their vibrant green colour. Skipping this step may result in a duller green.
  2. Strain the greens and place them in a blender or mixer along with the milk. Blitz until all the greens are combined to create green milk.
  3. Add in the egg and lightly blitz to combine.
  4. In a mixing bowl add flour, baking powder, and sugar. Stir to combine. Add the green mix slowly and stir to combine. Add about 1/4 cup of water to the empty green mixer or blender jug and shake to clean the residual green mix from the sides. Use this if the mixture needs a little more liquid. It should fall from the spoon quite easily.
  5. Clean your herb leaves and remove any hard stems. have these laid out ready to add while cooking your pikelets.
  6. Place a frying pan on low-medium heat and coat with a little vegetable oil. Spoon in your pikelets and add a leaf to the top. Once the pikelet has 3-4 bubbles appear carefully flip and cook for a further minute.
  7. Serve with Rhubarb compote and yogurt or cream.

Notes

Leafy Greens - I used Warrigal Greens (NZ Spinach) and a few Nasturtium leaves. You could use any mild flavoured leafy greens such as spinach or chard.

Herbs - Pineapple Sage and lemon balm worked the best as they handled the heat. I also tried Mint and pineapple sage flowers and they were ok too.

© sustainableholly
garden green pikelets
garden green pikelets
garden green pikelets
green pikelets
garden green pikelets
Garden Green Flatbread

Garden Green Flatbread

by | Oct 22, 2021 | Kitchen, Uncategorized

Pick your fresh greens and herbs straight from the garden and turn them into these delicious green flatbreads. This recipe is quick and easy to make and can be used for a wide range of dishes. Roll thin for flatbread wraps or tear up and use as a dipping bread for hummus and other summery dips. These would also be delicious served with curry or stew.

garden greens
green flatbread
green flatbread
green flatbread

Garden Green Flatbread

Yield: 8-10
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 15 minutes
Total Time: 30 minutes

Garden Green Flatbreads are easy to make and packed full of nutritious greens and herbs from the garden. These flatbreads are great for serving with summer dips, hummus or pile on your favourite salad for a healthy wrap.

Ingredients

  • 3 cups Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 4 TBS Vegetable Oil
  • 2 cups mixed greens and herbs*
  • 1 sprig fresh Rosemary
  • 3/4 cup milk

Instructions

  1. In a large mixing bowl add flour, salt, baking powder, and mix. Then add in the oil and mix to a crumbly dough.
  2. Remove the stalk and roughly chop up the rosemary leaves and add to the mix.
  3. Prepare a bowl of iced water. Blanch the greens in a large shallow pan of boiling water for 30 seconds then add to the bowl of iced water to cool.
  4. Warm the milk in a saucepan and add to a Blender. Strain the excess water off the greens and add to the blender. Blitz until smooth and combined.
  5. Add the green mix to the flour to form a dough. Add a little extra flour if it is too wet and sticky.
  6. Roll the dough into a ball, wrap with film, and refrigerate for 15mins.
  7. Lightly flour the bench, roll out your flatbreads using golf ball-sized amounts of dough. The thinner the dough is the easier it will be to bend and wrap.
  8. Heat a large pan with oil then add your flatbreads for 30 seconds on each side or until slightly golden.
  9. Tear up the flatbreads and serve with dip, hummus or add your favourite salad to use as a wrap.

Notes

- The darker the greens are you use the more vibrant the colour will be.

- *Use greens such as Spinach, Chard leaves, Asian Green leaves, Parsley, Nasturtium, Sweet Potato, Fennel Frond

© sustainableholly