Scrambled Aniseed Pancake

This is one of my most beloved memories from my childhood, because my mom would always make it for me, when I was sick:

You'll need:
4 eggs
240 ml / 1 cup milk
4 tbsp sugar
8 tbsp flour
Aniseed to taste
3-4 tsp. butter

Divide the eggs.
Whisk egg whites with 1 tbsp. sugar until stiff
Beat egg yokes and 3 tbsp.l sugar until creamy and white.
Carefully fold in flour, milk and egg whites.
Add Aniseed. I usually use at least 1 tsp., but I really love this flavour.
You may want to use only a little to begin with and add more if you enjoy the taste.

In a pan melt 1 tsp. butter.
Pour in batter approximately 2 cm / 1 inch high.
Bake over medium heat for approx. 5 minutes, until it's starting to set and the bottom is slightly brown.
Flip over and bake for another 2 minutes until slightly brown again.
Using two forks (careful if you use a coated pan) tear the pancake into bite size bits.

Repeat with the remaining batter (depending on the size of the pan you'll get 3 or 4 pancakes).

Serve sprinkled with powdered sugar and a side of apple sauce.

Enjoy,

     Sasha

Chicken Soup with Carrot Semolina Balls

This is my little girl's favourite soup, mainly because she usually gets to form the balls.

You'll need:
125 ml / 1/2 cup carrot juice
75 gr / 2,6 oz butter
80 gr / 2,8 oz semolina (rough-ground)
Salt, Pepper
1 egg
750 ml / 3 cups chicken soup (instant)
2 spring onions

In a medium pot bring carrot juice and butter to a boil.
Add semolina and cook until you get a homogeneous mass.
Let slightly cool off, add salt, pepper and egg.
Form into cherry sized balls.
Heat the instant chicken soup, add carrot balls and cook over medium heat for 6 to 8 minutes.
Wash the spring onions, cut into little rings, sprinkle over soup.

Enjoy,

     Sasha

Millet burgers

Currently my favourite recipe for Meatless Monday or any other vegetarian day:

Ingredients:

300 gr / 10,5 oz millet
1 small onion
1 leek
2 medium sized carrots
150 gr / 5 oz grated cheese
1 - 2 eggs
Salt
Pepper
Breadcrumbs
Olive oil

Cook millet according to packaging instructions.
Cool off slightly.
Peel and cut the onion in small cubes.
Wash the leek and cut in little cubes or very small rings.
Peel and grate carrots.
In a medium pan slightly roast onion and leek.
In a medium bowl blend millet, onion, leek, carrot, cheese and 1 or 2 eggs (as needed) to make an easy formable mixture. Season with salt and pepper.
Shape into little burgers.
In a shallow dish pour some breadcrumbs and dip both sides of the burger slightly in the crumbs.
Using medium heat fry in olive oil until golden brown.

Serve with mixed salad and a sour cream-chives sauce.

If some of the burger are left over, they freeze very well.
Take them out 3 or 4 hours prior to dinner, let thaw.
Place them on a backing sheet, put one slice of cheese on each burger and warm using medium heat.

This will make an easy and healthy "fast food".

Enjoy,

     Sasha