I went walking through the bush on the weekend with a friend of mine, she
and I had decided to explore a National Park about an hour and a half’s drive
from home and it was such a peaceful, warm and sunny, relaxing day. We ambled
through quite beautiful countryside, and with a little guide book and a giant
map, found our way to a couple of really pretty spots. Of course while walking,
we talked and talked about all sorts of stuff — life, food, travel, other walks
completed and those not yet trod. We spoke about travel, in particular the
different experiences we’d had when travelling to India and Nepal, having both
been some years apart.
Natural Bridge, Springbrook National Park |
While we were making
our way up a bit of a hill, I was struck by a memory from my Nepal trip. This
is a food memory of course, please bear with me while I get to the recipe we’re
eventually going to talk about! I had become ill while hiking through the Himalayas
and had to unfortunately cut my trip short; I had a fantastic guide who walked
back with me through the mountains to the small airport so I could fly back to
Kathmandu. We had stopped in at a little guesthouse somewhere between Khumjung
and Namche Bazar for a snack and a cup of lemon tea (hot lemon flavoured Tang
actually, and yes, there is such a thing). I had zero appetite but I had
to eat something. My guide, Lal, gave
me a potato thinking I’d be able to manage that. To a chorus of giggles from
the other guides sitting nearby, I bit into it, not realising that one is to
peel the potato before eating it. Potato etiquette…who knew? Anyway, I managed
a bit of that, but Lal was not convinced I’d eaten enough, so he ordered me an
apple pancake with lots of extra sugar sprinkled on top. This I ate most of, eventually,
and will never forget how patiently he sat next to me making sure I got
that next mouthful down. At this point in the telling, I remembered that one of the recipes in Nanna’s cookbook was a grated
apple pancake recipe! I knew then what I should be cooking next for this blog.
This recipe for the Grated Apple Pancakes seemed easy enough, however
as the scones have taught me, I really should know to approach some of these recipes with a cynical gaze. Before we begin cooking, a reminder, one needs to have squeezed
the moisture out of the grated apples before mixing all the ingredients together and
frying them. The original recipe calls for just the grated apple, sugar and
eggs. What I ended up frying, the first time, were a heap of wet sloppy pieces
of grated apple which formed nothing resembling a pancake. A disaster.
Grated Apple Pancakes…take two. Once the mixture had been made the
correct way, and I had added the self-raising flour (a modern addition that I
think is essential to this recipe, nothing
was holding those pancakes together otherwise), I was thinking to myself how
healthy they seemed. Apple! Egg! A small amount of flour and sugar! Then I
remembered, these are shallow fried pancakes, fried in oil. Quite tasty with a
sprinkle of cinnamon and a piece of fresh apple, it must be noted that these fit
firmly into the comfort food category. Delicious comfort food.
4 medium apples
1 tbsp. sugar
2 eggs
3 tbsp. self raising flour
Oil, for shallow frying
Peel, core and grate the apples. Squeezes excess moisture through a
strainer, and place into a mixing bowl. Add the sugar, eggs, sifted flour and stir well together.
Heat oil in frypan — only a few tablespoons should be required,
depending on the size of your pan.
Spoon around a dessertspoon’s worth of the pancake mixture into the hot
oil, and cook for a few minutes each side, until golden brown.
Enjoy with a glass of apple juice! (I swear, that's what's in the glass in the background of the photo.)
~
For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.
For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.
6 comments:
This is a great post - I think the idea of linking food with memories like this is a wonderful idea and is written beautifully.
Food, like aromas, are often a great impetus to jog the memory and I, for one, would always be happy to read more post that link the two. But of course, it's your blog! Just saying it works well.
As for the 'apple juice', well - I'll take your word for it :0)
Thanks Phil, food is incredibly nostalgic at times. I find also, the act of walking can be quite meditative, so there are lots of opportunities for memories to sneak in unannounced. This one happens to be about walking AND food, so a win on all sides!
And it really was apple juice!!
This blog is great Natasha. It would be great to see the original recipe as it appears in your nana's hand and I would like to see photos of the disasters as well as the successes.
I admire your perseverance :-)
Thanks Neroli! Very kind words, I had the thought taking photos of the recipes as they are written, so will see about incorporating these into future blog posts. Thanks for the feedback! Not sure about photographing the disasters haha, as these are pretty disastrous and I end up tipping them into the bin in a state of some frustration before thinking to keep them to photograph!
yum!
I've made potato cakes in exactly the same way, but apple sounds brilliant.
I want to east these with leftover pork roast.
I ate them with pieces of apple! (that photo above shows my dinner...) They kept pretty well and I took the ones i didn't eat to work and reheated them on the flat toaster thing and they were pretty good as a snack too.
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