SAVOURY GAMMON AND SALSA CRUMPETS WITH FRESHLY COOKED ORGANIC SPINACH AND 2 × CHEESE FILLING:
4 std size eggs
1.5 cups flour
1 cup full cream milk
1 cup grated Gammon (leftover from Sunday lunch)
grated Cheddar cheese
chunky cottage cheese
Salsa (Hedgehog Hill)
Italian herb seasoning
Add grated Gammon to beaten eggs.
Add milk and sifted flour also into mixture (which should have the consistency of a crumpets mix).
Heat oil in pan and make several crumpets from mix.
Lightly spread Salsa on hot crumpets as they come out of pan – will be absorbed.
Lightly spread chunky cottage cheese on each crumpet.
Layer a dessert spoonful of Spinach (cooked in sauteed onions) on one crumpet, then some grated cheddar cheese and cover with another Salsa and cottage cheese spread crumpet (like a sandwich).
Pour a glass of crisp white wine & enjoy!!!
Note: no extra salt or seasoning is necessary in recipe. There’s enough in the Gammon & Salsa.
Fred & I each had 2 portions for lunch today! Totally filling!
I guess one could use alternative ingredients to the Gammon and Spinach to be creative, but I just LOVE this twist on the standard Crumpet recipe!
Recipe and photo: Sharon Cronje