Low Sodium Salt

Spinach pancakes wit goat cheese and crispy bacon

Green spinach pancakes layered with tangy goat cheese and scattered with crispy bacon—perfectly savory with a surprise hint of honey drizzle.

Main course

4 Servings

Ingredients

600 grams wheat flour

4 eggs

1 liter semi-skimmed milk

450 grams frozen spinach

125 grams goat cheese

125 grams sliced breakfast bacon

Butter

Honey

Pepper (JOZO whole black pepper)

Salt (JOZO low sodium salt fine)

Instructions

Sift the flour into a large mixing bowl. Add the eggs, 2 teaspoons of salt, and the milk. Mix until you have a smooth batter. Let it rest for a while.

Make sure the spinach is fully thawed. Use a sieve and press out as much liquid as possible with a spoon.

Add the spinach to the batter and stir well. Add a bit more salt and a generous amount of freshly ground pepper. Mix thoroughly.

Fry the bacon slices in a pan until crispy. Place them on a paper towel to drain and cool. Once cooled, crumble the bacon and set aside.

Crumble the goat cheese and set aside as well.

Heat some butter in a frying pan and pour in enough batter to cover the bottom. Do not make the pancakes too thick. Fry until golden brown on both sides. The green color will remain nicely visible.

Serve the pancakes with crumbled goat cheese and sprinkle over the crispy bacon bits.

Tip: Delicious with a drizzle of honey on top.

Fusilli with roasted bell pepper sauce, pistachio and cottage cheese

Twist-shape fusilli tossed in a creamy roasted red-pepper sauce, finished with dollops of cottage cheese and a sprinkle of chopped pistachios for textured richness.

Salt & Pepper Mix

Pastry, Snack

Savory muffins

Savoury muffins filled with garlic, spinach, olives, Parmesan and black pepper, baked until golden and paired with a chive-and-parsley herb cream cheese.

Flake Salt

Main course

Pasta carbonara

Cream-and-cheese coated pasta served with crisp bacon, peppery arugula, and a soft-boiled egg—seasoned with salt flakes, black pepper, and Parmesan.