Pancakes roulé sausage or bacon with Jamco fig dressing

This an easy-to-follow unique and delicious recipe with sausage for you to cook for yourself, family, or friends anytime during the day.

Ingredients for 7-9 pancakes

250g flour

3 eggs

250ml of milk

200ml of water

1 spoon of oil

Parsley

1 clove garlic

Salt

Black pepper

½ lemon juice

Ingredients for Jamco fig dressing

1 tablespoon of Jamco fig spread

2 spoons of olive oil

1 clove garlic

½ lemon juice

Salt

Black pepper

Filling

3 Sausages or 3 slices of bacon

Jamco fig dressing

Wild rocket salad

Making the dough

Place the flour in a bowl, the 3 eggs, and mix before diluting with milk and water.

Wash, chop the parsley, and add it to the dough.

Wash, press the clove of garlic, and add it to the dough.

Add a tablespoon of oil, salt, and black pepper.

Let stand for half an hour at least, if possible.

Making Jamco fig dressing

In a ramekin put 1 spoon of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 spoon of Jamco fig spread. Mix well with a spoon all the ingredients.

Making the pancakes

Oil the pan with a clean cloth between each pancake.

Cooking the sausages

Before cooking the sausages, wash them with ½ lemon juice and rinse.

Put your pan on medium heat, place the 3 sausages, and add some Jamco fig dressing on top of the sausages.

Turn the every minute or two the sausages, for about 15 minutes, or until nice and brown on all sides. Make sure that your sausages have cooked all the way through, you shouldn’t see any pink.

Using a fork place your sausages on a paper towel, this will help absorb any excess grease or oil.

*Note: you can cook the bacon in a cold or hot pan. Cook the bacon to your liking (extra crispy, a little loose or floppy)

Place your sausages on the pancake

In a plate, place a pancake place a sausage at the edge of the pancake. Scatter some wild rocket salad and drizzle some Jamco fig dressing. Finally, roll your pancake.

Voilà and Bon appétit!!

A simple recipe and easy-to-follow

Servings: 6-8

Prep: 20mns

Cook: 35 mins

Ingrédients

1 head of cauliflower
150g of grated Gruyère cheese
1 pinch of nutmeg
50g butter
30g flour
20cl milk
20cl single cream
Salt & pepper
3 garlic cloves, pressed
1 small red onion, finely chopped
Flat-leaf parsley, finely chopped
8 cherry tomatoes, sliced
1 tablespoon of olive oil
1/2 cup freshly grated Parmesan
Ingrédients for Jamco fig dressing

1 tablespoon of Jamco fig spread
2 spoons of olive oil
1 clove garlic
½ lemon juice
Salt
Black pepper
Préparation

Cut the cauliflower into small florets and wash them.

Cook the florets in a large pan of salty boiling water for 5 to 8 minutes. Drain

In a large pan heat on medium heat olive oil. Add the onion, garlic and some parsley. Cook for 5 minutes or until tender, stirring frequently with a wooden spoon. Add the drain florets and mix all ingredients with a wooden spoon.

The béchamel sauce: Melt the butter and add the flour while stirring. Add the cold milk & cream always stirring. Bring to a boil stirring constantly until the mixture thickens.

Turn off the heat; add 50g of grated Gruyère cheese, parmesan, chopped parsley, a pinch of nutmeg, salt and pepper.

In a gratin dish, place the florets. Pour the béchamel sauce. Place the sliced tomatoes and finally the remaining grated Gruyère cheese.

Bake for about 30 minutes, until the top is browned.

Serve hot and drizzle some Jamco fig dressing.

Voilà, Bon appétit!!

This easy-to-follow vegetarian recipe is great for lunchtime.

Ingredients for 7-9 pancakes

250g flour

3 eggs

250ml of milk

200ml of water

1 spoon of oil

Parsley

1 clove garlic

Salt

Black pepper

Ingredients for Jamco banana & raspberry dressing

1 tablespoon of Jamco banana & raspberry spread

2 tablespoons of olive oil

1 clove garlic

½ lemon juice

Salt

Black pepper

Filling

Cauliflower

Spinach

Jamco banana & raspberry dressing

Making the dough

Place the flour in a bowl, and the 3 eggs, and mix before diluting with milk and water.

Wash, chop the parsley, and add it to the dough.

Wash, press the clove of garlic, and add it to the dough.

Add a tablespoon of oil, salt, and black pepper.

Let stand for half an hour at least, if possible.

Making Jamco banana & raspberry dressing

In a ramekin put 2 tablespoons of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 tablespoon of Jamco banana & raspberry spread. Mix well with a spoon all the ingredients.

Making the pancakes

Oil the pan with a clean cloth between each pancake.

Preparing the cauliflower & spinach

Remove the outer leaves of the cauliflower; break away the florets and wash them. Boil in water for 3 to 6 minutes. Drain the water.

In a plate put your florets and slice them off.

Wash, rinse your spinach, and chop them. (You can cook or use the spinach raw)

In a bowl place the florets, the chopped spinach and drizzle some Jamco banana & raspberry dressing. Using 2 forks mix everything.

Filling your pancake

On a plate, place a pancake, place some of the mixture (chopped floret and spinach) at the edge of the pancake. Drizzle some Jamco banana & raspberry dressing. Finally, roll your pancake.

Voilà and Bon appétit!!