Buckwheat Pancakes With Roast Butternut, Soft Red Onions

God did not demand that we first demonstrate our allegiance to Him before Christ would agree to die in our place. To demand that we somehow show ourselves deserving of forgiveness in order to regain our status as His children would have been futile. What can ungodly, rebellious sinners offer God that would move the holy Creator of the universe to sacrifice His only Son on their behalf? So God acted first, motivated solely by his own sovereign love, to grant mercy to His people as the ultimate expression of His grace (Ex. 33:19; Isa. 63:7; Rom. 9:15-18; Eph. 2:4; Titus 3:5; 1 Pet. 1:3). Christ died for us because the Father and the Son loved the unlovable.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs, Vegetables	Sami	Sainsbury13	1	Servings

INGREDIENTS

400	g	Butternut squash, cut into
		5mm 1/4
		inch squares
		13oz
		Salt and freshly ground
		black pepper
6	T	Olive oil
300	g	Red onions, sliced into
		rings
		10oz
4	T	Balsamic vinegar
100	g	Mascarpone, 3 1/2oz
100	g	Self raising flour, 3
		1/2oz
100	g	Buckwheat flour, 3 1/2oz
300		Milk, 1/2 pint
1		Size egg
2	T	Vegetable oil for frying

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.  Place butternut onto a
baking tray. Season with salt and pepper.  Drizzle with 2 tablespoons
of olive oil and cook uncovered for 10-15  minutes. Remove and keep
warm.  Meanwhile, place red onions in a deep baking tray, season with
salt  and pepper, add remaining olive oil and the balsamic vinegar.
Cover  with tin foil and place in the oven for approximately 45 minutes
or  until the onions are soft and dark. Remove and keep warm.  To make
pancakes; sieve the flours into a bowl. In a separate jug  whisk the
milk and egg then pour onto the flour whisking to form a  smooth
batter.  Lightly oil a heavy based frying pan, and place over a
moderate heat.  Add a small amount of pancake mixture into the middle
and tilt to  spread to the edges.  When bubbles appear on the surface
flip the pancake over with a  palette knife and cook for a further
minute. Repeat until the mixture  is finished.  To serve; place a
buckwheat pancake on a plate, spread with a generous  amount of
mascarpone, spoon warm butternut along the middle and lay  pieces of
soft red onions on top of the butternut. Roll the pancake  up and
serve.  Notes These pancakes are very nice with spoonfuls of tapenade
(olives) or roquette leaves with the butternut.Or replace butternut
with smoked salmon and add creme fraiche instead of mascarpone and a
generous spoonful of caviar or black fish roe.  Converted by MC_Buster.
NOTES : A great mixture of sweet vegetables, slow baked with creamy
mascarpone.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2358 Calories From Fat: 1569 Total Fat: 177.2g Cholesterol: 137.6mg Sodium: 696.4mg Potassium: 2531.8mg Carbohydrates: 180.5g Fiber: 24.5g Sugar: 21g Protein: 28.4g