Nutella stuffed pancakes
recipe from https://www.recipetineats.com/nutella-stuffed-pancakes/
This section is for recipes that I like the look of that I have found from various sources and give 'em a whirl for the first time. As we all know, some things look really good in theory but the reality never seems to work out the same way.
So how did it work out for the first time? was it worth the effort? was it easy? was it tasty? would I do it again?
You may also like: a-simple-guide-on-how-to-make-sauerkraut.html
Sauerkraut is fermented cabbage. This may bring forth images in your mind of sweaty old foodstuff, like my dear old mum who exclaimed 'that means off dunnit!? why would I eat that!' Errr no, it is not off!-it's not exactly fresh but it's most definitely not past its use by date, in fact fermentation prolongs the shelf life of fresh produce. Sadly this is a somewhat lost art that now has been associated with rotting food by people who don't know anything about it, which is a pretty sad thing as it would be to the benefit of such people like my old ma and to the benefit of pretty much everyone else to. Believe it or not, you are most likely eating fermented food and drink unbeknown to yourself! Cheese, wine, beer, vinegar crème fraîche, yogurt and so on. However, there is a wealth of fermented foods that you can make yourself that you wouldn't typically come across in your common supermarkets, namely fermented veggies like Sauerkraut.
You may also like: A simple guide on how to make Sauerkraut
Making Sauerkraut is a very easy and cost effective way of getting nutrition and probiotics in to your diet however sometimes you may come across a few slight hitches that leave you wondering if you're going to poison yourself! Please remember fermenting food has been a common practice since as far back as 7000BC! - if it was common place for people to be poisoned by eating fermented foods, I'm sure it wouldn't have been as successfully used through history or in present day.
If like me, you like Sauerkraut but can't find any unpasteurised in any shops near you,it is simple and very cheap to make. I wouldn't exactly call it quick however it really is worth the effort. Here is the most basic recipe with literally just cabbage and salt.