Courgette and Fresh Mint Pancakes with Whipped Feta
Serves 4
• 3 small courgettes, grated
• A bunch of fresh mint, finely chopped
• 2 eggs, lightly mixed
• 50g of parmesan grated
• 100g of ricotta cheese
• 2 egg whites, whipped into stiff peaks
• 200g of feta cheese
• 1 tbsp of milk
• Zest of two limes
• 2 spring onions, very finely diced
• 1 small clove of garlic, very finely chopped
Stir the courgettes with the mint, two eggs, parmesan, ricotta and seasoning. Gently stir in the two egg whites that you have already whipped. This will help make the pancakes light and fluffy.
Heat a dash of oil over a medium heat in a large pan. Spoon an eight of the mixture onto the pan, spread the mixture out and allow to cook until golden. Flip the pancake over and cook on the other side until that too is golden and cooked right through.
Whisk the feta, milk, lime zest, spring onions and garlic until smooth. Taste and season.
Serve the pancakes with the feta and salad or bread on the side.
Serves 4
• 100 mls of tequila
• 100 mls of lime juice, add 4 tsp extra for the salad — about the juice of six limes
• 100 mls of orange juice — about the juice of two small oranges
• 1 tbsp of chili powder
• 1 red chilli, very finely chopped
• 4 cloves of garlic, very finely chopped
• 4 chicken breasts, off the bone
• Rice for four
• 1 large mango, peeled, deseeded and sliced
• 1 small red onion, finely diced
• A handful of sesame seeds, toasted
• A handful of rocket leaves
• ½ tsp of toasted sesame oil
This recipe is adapted from The Barefoot Contessa Cookbook by Ina Garten and it has a nice kick to it.
Stir the tequila, lime juice and orange with the fresh chilli, powder and garlic. Pour over the chicken and cover it in a bowl. Place into the fridge and allow to sit over night.
Heat a grill to medium and grill for ten minutes on each side making sure that the chicken is completely cooked through.
Put the rice on to boil in lightly salted water and drain when cooked.
Stir the mango, red onion and sesame seeds together. Toss with the leaves and the sesame oil as well as the remaining lime juice and seasoning.
Serves 4
• A dash of sesame oil
• 2 cloves of garlic, finely chopped
• 600g of prawns, shells removed but tails still on
• 1 tsp of chilli powder
• 1 tsp of ground cumin
• 1 tsp of ground cinnamon
• 1 tsp of fine brown sugar
• 1 tbsp of olive oil
• ½ tbsp of cider vinegar
• ½ red chilli, finely chopped
• 2 oranges, segmented
• 1 grapefruit, segmented
• 4 handfuls of rocket leaves
• Crunchy bread for four
Heat the sesame oil in a large pan over a medium heat. Sauté the garlic until it is starting to give off an aroma. Add the prawns to the pan and stir fry for 30 seconds. Add the spices and sugar and coat the prawns. Continue frying until they are cooked through.
Mix the vinegar, olive oil and chilli and season. Toss the rocket and citrus segments in the dressing and place the prawns on top. Serve with the bread on the side.
Serves 4
• 8 sheets of lasagna
• A dash of olive oil
• 4 cloves of garlic, finely sliced
• 2 handfuls of cherry tomatoes, halved
• 2 small courgettes, finely sliced
• 150g of ricotta cheese
• 50g of parmesan cheese, grated
• Zest of two lemons
• A bunch of basil leaves, sliced
• Mixed salad leaves for four
• 1 tbsp of vinaigrette dressing
Put the pasta on to boil in lightly salted water and drain when cooked.
Heat a dash of oil and sauté the garlic until it is starting to give off an aroma, add the tomatoes, rosemary and half of the basil and stir fry for three minutes until the tomatoes are beginning to soften. Taste and season and then set aside in a bowl.
In the same pan heat another dash of oil and stir fry the courgette until it too is soft then season.
Mix the ricotta, parmesan and lemon zest with some seasoning.
Spoon half of the tomatoes onto four plates, top with some courgettes then pasta and a spoon of the ricotta mix. Repeat this again so that you have two layers of each on all of the plates. Top with the rest of the basil.
Toss the leaves in the dressing and serve on the side.
Serves 4
• 250g of cherry tomatoes
• A dash of olive oil
• 6 cloves of garlic, lightly crushed
• 2 onions, finely chopped
• 2 carrots, very finely diced
• 2 sticks of celery, finely diced
• A bunch of rosemary, removed from the stalk and finely chopped
• 250g of puy lentils
• 1 litre of stock
• 200g of feta, crumbled
• A large bunch of parsley, chopped
• Crunchy bread for four
Toss the tomatoes and garlic in oil and seasoning. Place into an oven proof dish and roast on a medium heat until soft.
In the meantime pour boiling water over the lentils and then drain.
Heat another dash of oil in a large saucepan and sauté the onions until translucent. Add the carrots and celery to the pot and stir fry for a minute. Add the lentils and coat in the oil. Pour in the stock and add the rosemary. Allow to bubble away until soft which will take at least 30 minutes depending on how fresh they are.
Serve with the tomatoes tossed through making sure to scrape all the juices from the baking dish. Toss the fresh parsley and crumbled feta and serve with crunchy bread.
CONNECT WITH US TODAY
Be the first to know the latest news and updates
