1. In a blender, place beet and milk and blend until smooth.
2.Add egg, vanilla, sugar and oil. Blend to combine.
3. Add flour, baking powder, and salt Pulse a few times to combine.
4. Transfer batter to bowl.
5. Heat a nonstick pan over medium-low heat. Grease with butter and laddle 1/3 cup of the batter into the pan. Cook for 2-3 minutes on each side, same as you cook pancakes. Repeat to finish all batter.
6. Pile the pancakes up to form a cake and decorate with icing sugar, fruits, sprinkles, … or serve separately like you do regularly. Bon Appétit!
1. Grate the potatoes manually or using your electric robot. Rinse grated potatoes until water is clear. Drain then squeeze using a tea towel to dry well.
2. Combine potatoes, onion, egg, flour, salt and pepper
3. In a large heavy skillet, heat about 1/4 inch of oil. I use kitchen metallic tongs to spoon about 1/2 cup potatoes into the pan in a flat thick layer. Around 3 “potatoes pancakes” can be cooked at a time.
4. Cook until a nice brown crust forms on the bottom, then flip over and brown on the other side.
When we were young we used to go camping at an elevation of 1,550 meters (5,090 ft) in Faqra, Lebanon. Two things I still remember from that splendid location; playing around the ruins of the Great Temple of Faqra, where the earliest civilizations worshiped their God. And a bountiful Mulberry tree that got me in trouble with mom every time I lay my hands on (and return home with purple fingers and stained clothes). I was nut for those sweet little berries and it was well worth every garment my mom ditched;-)
As messy as it may get, I still impatiently wait for my share of mulberries that my mom-in-law sends us seasonally. Mulberries have high levels of protein and iron and help loosing weight by blocking sugar. We all don’t mind that last point, no! The second batch I received was almost overripe so I found a good use of them; squeezed some to make syrup “sharab toot” and preserved the rest as jam.
While the mulberries were boiling to make jam, I thought to myself having this under my belt now, it sure tastes better with rich, flaky, soft scones. Sitôt dit sitôt fait, and the scones were baking in the oven.
… later when mulberry jam was served with scones, I should probably had someone hiding the plate from me because it was kind of hard to stop eating!
And this how I make it:
1kg fresh ripe mulberries
2 tsp lemon juice
Pull all the stems of the fruits and put them into a large saucepan.
Heat it over medium heat and crush the berries to squish out the juice.
Bring it to a boil then add the sugar and lemon juice.
Reduce the heat and stir the mixture until the sugar dissolves.
Bring it back up to the boil for a few minutes and then bottle and seal the jam.