Raspberry pancake & easy and delicious couscous salad

Who says that pancakes are only good for breakfast? They taste delicious for lunch, dinner or as a snack in between as good as for breakfast. Today I tried another version of pancake, which was an oven made pancake ....it was about time to try it out and we all were quite pleased with the outcome. My men are rather used to the "classical" pancakes and I was not sure how this new style "pancake" will be accepted, I worried for nothing.....



The preparation is so easy, it can be done by a child, in fact Pablo was helping me out and did a very good job as a sue chef. My husband and I needed to work from home today, as Pablo had a day off from kindergarten and I wanted to make something special for a late lunch, since it does not happen very often that the three of us are spending the whole day together during the week...Pancake with raspberry made in oven seems to be a good choice.

Oven made raspberry pancake

• 1 cup flour
• 1 cup milk
• 1 tablespoon sugar
• vanilla sugar
• 2 eggs
• pinch of salt
• 1 teaspoon baking powder
• 1 tablespoon butter
• raspberries or any other berries (fresh or frozen)
• powdered sugar

Preheat the oven to 180C. In bigger bowl mix together all dry ingredients. Whisk the eggs and the milk in an extra bowl. Pour slowly the egg-milk mixture into the dry ingredients, constantly whisking to avoid any lumps. Put the butter in the pan and let it melt, pour your pancake batter all at once into the pan, sprinkle the berries and put the pan into the oven. Bake for 10-15 minutes, til golden brown. Decorate with powdered sugar and serve hot.

Anytime we are working from home, we seems to lose the sense of time and are always finishing later than we should. As the laptops are standing in front of you, the temptation is very big to answer yet another email or check on a new case...unfortunately today there was no exception, time past so quickly and I needed to come up with an quickly done dinner. The inspiration came during our daily walk through the city....couscous salad with pumpkin and chickpeas....

I love this salad as this is literally done within minutes, it taste so fresh and exotic and can be done with any vegetable you like. Usually I would do it with vegetable left overs, which I used the day before for any other dish. Today I fancied pumpkin and chickpeas, which lead me to this kind of couscous salad version....



Couscous salad with pumpkin and chickpeas

• 1 cup couscous
• 1 small cucumber
• 1 small pumpkin piece
• handful cherry tomatoes
• chickpeas (precooked)
• 1 lime zest and juice
• bouillon cube, salt, pepper
• olive oil
• mint and coriander leaves

In a small bowl put 1 cup of couscous and 1,5 - 2 cups of hot water and bouillon cube, stir briefly, cover with a plate and let it rest for a couple of minutes. Meanwhile cut the pumpkin in small cubes and fry it with some olive oil, salt and pepper till cooked through. Wash tomatoes and cucumber, cut in small pieces. Chop roughly mint and coriander leaves. Put everything into a big bowl, add zest and juice from the lime, season with salt and pepper and olive oil. Stir everything together, serve warm and with a small dot of plain yogurt.

Enjoy!