Fluffy Yoghurt Pancakes with Roasted Rhubarb

The Sunday Post- 

There's nothing better than picking something,cooking it, then eating all within an hour. Then serve the freshly picked Rhubarb with a sunday staple, pancakes, with creamy greek yoghurt for a perfect Sunday breakfast. Welł, it would be perfect if I didn't have to get up, and make it myself, but sadly neither of my cats have quite worked out how to do that yet, so I'll have to make it myself for a while yet (forever).

The fluffy yoghurt pancakes with a slight tartness, pair wonderfully well with the sweet and sharp rhubarb(wow.didn't realise how much that sounded like Masterchef!) If you don't have time to roast rhubarb, it also works well with yoghurt and fresh seasonal fruit, such as nectarines or try a quick berry sauce. 

I just like roasting the rhubarb with just with sugar, but feel free to add spices such as cinnamon, or orange zest would work particularly well.The leftovers can be served with porridge in the morning, or with a crumble topping or granola for a quick dessert. 

Ingredients

Rhubarb
sugar( i used three types, but that was just for photos)

175g self raising flour
1 tsp baking powder
1/2 tsp caster sugar
250g greek style yogurt
3tbsp milk
1 egg
butter/ flavourless oil/ coconut oil

1. wash the rhubarb, chop into even sized pieces
2. pop in a roasting sprinkle over sugar, roast until tender

3. when the rhubarbs cooked,mix together the flour, B.P, and sugar
4. pour in the yogurt, milk, and the egg. whisk until a smooth thick batter is formed
5. fry until golden and bubbles start to appear, then flip and fry until the other side is also golden 

6. Serve with extra yoghurt and the rhubarb 

Roasted Butternut Squah, Oregano, Watercress and Feta Salad

Yet another salad. But it's nearly summer, and summer is what salads are for; so sorry there won't be any stopping just yet. Although this salad is only half in season, when watercress is at its peak in the UK its really tasty and can lightens up the dish as well as the fresh herbs.

I kept the squash as the main ingredient, but for a lighter meal just bulk it up with more watercress, and adapt portions accordingly. Just don't eat this salad if you going out, or tone down the garlic if you are, because this is defiantly one to keep the vampires away at night.

I used butternut squash as I had to use it up but feel free to swap with pumpkin if you prefer. I left this skin on because it gives a more intense flavour but if you don't like the texture feel free to peel the squash if you don't like the texture. 

Ingredients

1 large butternut squash
olive oil
1 bulb garlic (crushed cloves, skin left on)
1 tsp chilli flakes
4-5 springs oregano

for the dressing
2 tsp red wine vinegar
6 tsp olive oil
salt & pepper

large handfull watercress
150g feta cheese

1. preheat the oven to 200°/ gas 6
2. cut the squash in half and remove the seeds. cut into wedges
3. tip into a roasting tin and toss in olive oil, chilli flakes, oregno ,garlic cloves and salt, roast for about 30mins
4. meanwhile make the dressing whisk together the ingredints and  adjust seasoning 
5. when the butternut is cooked drizzle over the dressing, spinkle with feta and add the watercress and toss together

6. Serve