Cucumber Noodles with Coconut Dressing
17th April 2015
Chicken Thai Green Curry
17th April 2015
Ingredients
- Pancake
- 1 egg
- 150 g buckwheat flour
- 300 ml almond milk
- 100 ml sparkling water
- 1/2 tbsp Himalayan Crystal Salt
- 1 tsbp xylitol
- 350 g lean boneless beef or chicken
- 1 large onion
- 1/2 tsp Himalayan Crystal Salt
- 25 g coconut oil
- 1 heaped tsp sweet paprika
- 300 ml goat's yoghurt
- 25 g grated hard goats cheese
- 1 level tsp buckwheat flour
Servings:
Instructions
- Mix 1 egg, salt, half the milk and the flour together, then slowly add and mix the rest of the milk and the water, until mixture is smooth.Pour a teaspoon coconut oil in a crepe pan and heat it. Cook until lightly browned, turn and cook other side.
- Prepare the pancakes. Cut the meat into small cubes and chop the onion finely. Heat the coconut oil in a saucepan, add the chopped onion, stir for 1 minute or 2, then add the meat, paprika, salt, and 2 tbsp. water.
- Cover and allow to simmer till the meat is tender. Lift the meat out and put it through a mincer. Mix the goats yoghurt with a level tsp. buckwheat flour, add to the gravy in the saucepan and boil for a minute or two, stirring constantly.
- Add a tablespoonful or two of this gravy to the minced meat to get the consistency of a thick pure.
- Put one of the pancakes in the bottom of a round, shallow fireproof dish, spread meat mixture on it; repeat process till there is no more filling. Top with a pancake brushed thickly with some of the gravy. Reheat the pancakes in a hot oven.
- Serve in the fireproof dish, with the hot sauce separately.
- Enjoy!
