Socca and the making of a cookbook
I’ve neglected everyone here a little bit lately as I have been really busy behind the scenes on my first cookbook. I started talking to the publisher ages ago, right before I got the accident that kind of messed with the schedule, but in the end it is happening. Sadly for all you English speaking people out there, it is – for now at least – only out in Dutch but who knows what might happen in the future…
That doesn’t mean I haven’t been cooking as I’ve been cooking way more than normal as recipe testing takes up a lot of time plus I have to make recipes for the blog as well. But everytime when I get into a time issue the Dutch blog takes first priority as translating takes more time. Sorry folks…
Good thing, Tom is better in his dudefood Tuesday or it would become rather silent here. Lol… But I thought I share the news plus give you this delicious and healthy recipe for a socca, which is essentially a kind of pancake but made of chickpea flour. The recipe is from Sarah Wilson, from the fabulous book Simplicious… And this recipe is easy and interesting too. The socca itself is very neutral so you can add flavors to it as you please.
Here I combined it with fresh asparagus, mushrooms and blue cheese and that was a winning combination. Loved it! Just make sure you start the process the day before as the mix needs to stand for a while.Print
- 100 gr chickpea flour
- 1 tsp apple cider or lemonjuice
- 300 ml water
- 1/2 tsp salt
- 2 tbsp coconut oil
- 100 gr mushrooms
- few green asparagus
- few tomatoes
- blue cheese
- Take a bowl and add the chickpea flour, the apple cider vinegar and the salt together in a bowl and mix together. Cover with a clean towel and leave to stand overnight.
- The next day at the coconut oil (melted) and stir together.
- You can now bake the socca in a frying pan like a normal pancake or in an oven. Heat the gril in that case on the highest setting and put a cast iron pan right under the gril. Leave to heat for 15 minutes, grease with butter or oil and put 1/2 of the batter in the pan. Swirl around so it coats the pan and bake for 2-3 minutes. Do the same with the rest of the batter.
- For the topping you cut the mushrooms and the green asparagus in smaller bit and the cherry tomatoes in halves.
- Blanch the asparagus briefly in boiling water, drain and than bake together with the mushrooms in a pan.
- Put on top of your socca and crumble the blue cheese over it. Sprinkle with some fresh chives and eat right away.