spring onion

A World Of Baking

As I was standing in line at the post office, I happened to see a book for sale called Bake: Beautiful baking recipes from around the world by Paragon Books. The heavy hardback was reasonably priced so I bought it. I couldn’t wait to get home and check out the recipes! The book contains so many bakes that I want to try but I just had to make one of the entries in the USA & Canada section – Spring Onion Cornbread! I was very happy with the result. The bread was moist, delicious and very flavoursome. It was great warm but also good the next day sliced with a bit of butter.

Spring Onion Cornbread

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Ingredients
1 cup fine cornmeal
1 cup plain flour
4 teaspoons baking powder
1 teaspoon ground celery seed
1 teaspoon sea salt
55g (2oz) parmesan cheese, freshly grated
2 eggs, beaten
1 + 2/3 cups milk
55g (1/4 cup) unsalted butter, melted
3 spring onions, chopped

Instructions
Preheat oven to 190C / 375F.
Line a baking pan with baking paper (approximately 28cm x 20cm).
Sift the cornmeal, flour, baking powder, celery seed and salt into a bowl.
Stir in 40g (1.5oz) of the parmesan cheese.
In a separate bowl, beat together the eggs, milk and butter.
Add the egg mixture to the flour mixture and stir until combined.
Add the spring onions and mix until combined.
Pour into prepared pan.
Sprinkle with remaining cheese.
Bake for 30 – 35 minutes or until firm and golden.
Cut into squares.
Best eaten warm.

Love spring onions? Check out my recipe for Spring Onion Pancakes 🙂
Love cornmeal? Check out my recipes for Hush Puppies, Panda Cam Cuppycakes and Mamaliga 🙂

Spring Equinox / Spring Pancakes

When I first tried a spring onion pancake at a Chinese New Year festival, I almost wept in happiness. The moment I bit into the crunchy, flaky pastry and tasted the warm spring onions I had a memory of a similar taste sensation from my childhood – leek zelnick. A zelnick is a Macedonian flaky pastry filled with all sorts of things from pork, pumpkin, cheese and my favourite – leek with ricotta and feta. I love zelnicks but they can be a bit time consuming to make. Could I make a fusion version of a spring onion pancake? There was only one way to find out – experiment!

zelnick

zelnick

I followed the recipe for Shanghai Onion Cakes from Bamboo: A Journey with Chinese Food by Sally Hammond & Gordon Hammond and then added my own Macedonian twist. After adding the spring onions, I crumbled some feta cheese on a few of the pancakes. I then followed the recipe to completion. The traditional spring onion pancakes were as fabulous as the ones I tried at the festival. As for the feta ones, they ended up tasting like a delicious cheesy spring onion pancake zelnick 🙂 I’m already thinking up new variations.

These pancakes make me think of the Spring Equinox, and not just because of the key ingredient! The Spring Equinox in the southern hemisphere falls on Friday the 23rd of September this year. The northern hemisphere is heading for its Autumn Equinox at the same time. The Equinoxes are a time of balance, when day and night are relatively equal. After the Spring Equinox, the days will be longer than the nights, until we reach the Autumn Equinox and night once again overtakes day.

Like the Equinoxes, these pancakes symbolise balance and union. They are a balance between two cultures and a melding of a childhood staple food with a new culinary discovery. I loved the idea of playing with spring onions for Spring!  And for those of you celebrating the Autumn Equinox, don’t worry, pancakes are great for Autumn too 🙂

Spring Onion Pancakes

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Ingredients
1 + 1/2 cups plain flour
3/4 cup boiling water
sesame oil
sea salt
4 spring onions, green parts only, chopped
feta cheese (my fusion twist)
high smoke point vegetable oil for frying

Instructions
Sift the flour into a bowl. Make a well in the centre. Pour in the boiling water. Using the handle of a wooden spoon, quickly work into the flour until you have a smooth, soft dough. Invert the bowl onto a board and leave the dough to cool.
When cool enough to handle, knead the dough for 2 – 3 minutes or until smooth. Form into a smooth ball. Rub with sesame oil. Cover and leave to rest for 1 hour.
Lightly flour a board. Cut dough into 5 pieces. Roll out thinly. Brush with sesame oil, sprinkle with sea salt and cover evenly with spring onions.
It is here that I add my fusion twist. I crumble some feta cheese over the spring onions!
Roll up the dough then coil each roll into a round cake. Lightly dust with flour, then gently roll into a thin circle (about 1/2 cm or 1/4 inch thick).
Heat oil in a frying pan on medium heat. Fry the pancakes until golden brown, turning once or twice. Drain on paper towels. Serve hot.

Check out my recipes for Pumpkin Pancakes and Yeasted Pancakes 🙂