Ricotta Pancakes with Tomato and Arugula

Ingredients

300 g baby roma tomato
2 tbsp extra virgin olive oil
1 cup ricotta cheese
1 egg
1-1/4 cups milk
1-1/4 cups self-raising flour
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
30 g butter
1 tbsp white balsamic vinegar
250 g arugula
1/2 small red onion, about 50 g, sliced thinly

Method

  1. Preheat oven to 220ºC/425ºF.
  2. Place tomatoes in a small baking dish. Drizzle with half the oil, then season. Roast for l0 minutes or until skins just split.
  3. Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan. Season.
  4. Melt a little of the butter in a large frying pan over medium heat. Pour 1/4-cups of mixture into pan, allowing room for spreading. Cook pancakes for 2 minutes each side or until golden and cooked through. Stack pancakes and cover to keep warm.
  5. Wipe out pan with paper towel. Repeat step 4 with the remaining butter and batter to make a total of 12 pancakes.
  6. Place arugula and onion in a medium bowl with vinegar and remaining oil, season to taste. Toss gently to combine.
  7. Serve warm pancakes topped with arugula mixture and tomatoes.

Makes 4 servings.

Source: Everyday Powerfoods

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Fried Eggs with Spiced Yogurt Sauce

Ingredients

2 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp dried mint
1/2 tsp sweet paprika
1 tsp cumin seeds
cooking oil spray
4 eggs
1/2 cup Greek-style yogurt, warmed
1 tbsp Japanese seven-spice powder
2 tbsp loosely packed fresh mint leaves
2 to 3 whole-grain pitta breads about 170 g, char-grilled

Method

  1. Place the yogurt in a covered microwave-safe bowl, warm in the microwave for 20 to 30 seconds.
  2. Heat oil in a 9-inch frying pan over medium heat. Cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Transfer spiced oil to a small bowl.
  3. Wipe out pan with paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat, cook eggs for 4 minutes or until whites are set and yolks remain runny.
  4. Add yoghurt to pan. Rmove from heat.
  5. Sprinkle eggs with seven-spice powder and fresh mint. Drizzle with spiced oil. Season. Serve with pitta bread.

Makes 2 to 3 servings.

Source: The Australian Women’s Weekly

Banana and Chocolate Almond Toasts

Ingredients

4 slices square sourdough bread
1/2 oz butter, softened
2 tbsp almond butter
1 tsp cacao powder
2 tsp syrup
1 medium banana, sliced thinly
1/4 tsp ground cinnamon

Method

  1. Preheat a jaffle or sandwich maker.
  2. Spread one side of each bread slice with butter.
  3. Stir almond butter, cacao and syrup in a small bowl until smooth.
  4. Place two slices of bread buttered-side-down on a board. Spread half the almond butter mixture on each slice, then top with banana, leaving a 1/2-inch border. Top with remaining bread slices, buttered-side-up.
  5. Cook sandwiches in jaffle maker for 5 minutes or until golden. Serve cut in half, dusted with cinnamon.

Makes 2 servings.

Source: Everyday Power Foods

Oreo Pancakes With Chocolate Fudge Sauce

Ingredients

1-1/4 cups self-raising/rising flour, sifted
1 tsp baking powder
1 egg, separated
1 tsp vanilla extract
2 tbsp caster/granulated sugar
pinch of salt
1 cup plus
1 tbsp whole milk
2 tbsp melted butter, plus extra for frying
9 Oreo cookies or similar, broken into pieces

Chocolate Fudge Sauce

1⁄3 cup cocoa powder, sifted
1 tsp cold water
2⁄3 cup double/heavy cream
1⁄3 cup semi-sweet or milk chocolate, chopped
1 tbsp golden/light corn syrup
1 tbsp butter Pinch of salt
1 tsp vanilla extract

Method

  1. To make the pancake batter, put the flour, baking powder, egg yolk, vanilla, sugar, salt and milk into a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.
  2. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
  3. For the chocolate fudge sauce, mix the cocoa powder with the cold water until you have a smooth paste. Put the cream, chocolate, cocoa paste, golden/light corn syrup, butter, salt and vanilla extract in a saucepan set over a medium heat and simmer until the chocolate has melted and you have a smooth, glossy sauce. Keep the pan over a low heat to keep the sauce warm until you are ready to serve.
  4. When you are ready to serve, remove your batter mixture from the refrigerator and stir once.
  5. Put a little butter in a large frying pan/ skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan. Sprinkle some of the Oreo cookies into the batter and cook until the batter is just set, then turn over and cook for a further 2-3 minutes.
  6. Once cooked, keep the pancakes warm while you cook the remaining batter in the same way, adding a little butter to the pan each time, if required.
  7. Serve the pancakes in stacks with the hot chocolate fudge sauce poured over the top.

Makes 12 pancakes.

Source: Winnipeg Free Press

Spanish Omelette

Ingredients

2-3 tablespoons olive oil
1 large onion, peeled and very thinly sliced
1-2 cloves garlic, crushed
1 zucchini, about 4 oz, trimmed and very thinly sliced
1 red bell pepper, seeded and thinly sliced 6 eggs
2 egg whites
salt and freshly ground black pepper
1 tablespoon freshly chopped mixed herbs (parsley, thyme and oregano)
2 boiled potatoes, about 10 oz, diced
2 oz frozen peas, thawed
2 large tomatoes, peeled, seeded and chopped
2 oz mature cheddar or parmesan cheese, grated (optional)

Method

  1. Heat about 1-1/2 tablespoons of oil in a large heavy-based frying pan, add onion and garlic and fry gently for 3-4 minutes until soft.
  2. Add zucchini and bell pepper and cook for about 5 minutes, stirring from time to time, until tender.
  3. Beat eggs and egg whites with plenty of seasonings and herbs.
  4. Add remaining oil to the frying pan and, when hot, pour in egg mixture. Stir well and sprinkle potato, peas and tomato over omelette. Cook gently for about 5 minutes or until omelette is set and browned underneath.
  5. If liked, sprinkle the top with grated cheese and then place under a moderate broiler (grill) for about 4-5 minutes until golden brown.
  6. Cut into quarters and serve hot or cold.

Makes 4 servings.

Source: 50 Ways with Potatoes