Posts

Sweetcorn pancakes with avocado salad

/in , , /by

 

Sweetcorn pancakes with avocado salad

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes
Print Recipe
Total Time 30 mins
Servings 4
Calories 279 kcal

Ingredients
  

  • 100 g plain flour
  • 1 tsp baking powder
  • 1 egg beaten
  • 150 ml milk
  • 340 g tin sweetcorn (1 large tin, drained)
  • 4 spring onions chopped (use the green bits as well)
  • 1 avocado chopped (use the green bits as well)
  • 150 g cherry tomatoes halved
  • 1/4 cucumber cut into small chunks
  • 2 tsp sunflower oil to fry

Instructions
 

  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
    Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
    Put 3-4 pancakes on a plate and serve the avocado salad on top.

Mexican elotes

/in , , /by

Mexican elotes

This is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe
Print Recipe
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
Servings 6

Ingredients
  

  • 50 g butter
  • 1 clove garlic crushed
  • cayenne pepper
  • 6 ears corn on the cob husks removed
  • 50 g cotija or feta cheese
  • a small bunch coriander chopped
  • lime wedges to serve
  • 100 g soured cream
  • 50 g double cream

Instructions
 

  • To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
  • Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
  • Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.

Sweetcorn pancakes with avocado salad

/in , , /by

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes

Sweetcorn pancakes with avocado salad

Print Recipe

Ingredients
  

  • Ingredients
  • plain flour 100g
  • baking powder 1 tsp
  • egg 1 beaten
  • milk 150ml
  • sweetcorn 1 large tin about 340g, drained
  • spring onions 4 chopped (use the green bits as well)
  • avocado 1 cut into small chunks
  • cherry tomatoes 150g halved
  • cucumber ¼ cut into small chunks
  • sunflower oil

Instructions
 

  • Method
  • STEP 1
  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
  • Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
  • Put 3-4 pancakes on a plate and serve the avocado salad on top.

Notes

Adapted from olivemagazine.com

Sweetcorn pancakes with avocado salad

/in , , , /by

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes

Sweetcorn pancakes with avocado salad

Print Recipe

Ingredients
  

  • Ingredients
  • plain flour 100g
  • baking powder 1 tsp
  • egg 1 beaten
  • milk 150ml
  • sweetcorn 1 large tin about 340g, drained
  • spring onions 4 chopped (use the green bits as well)
  • avocado 1 cut into small chunks
  • cherry tomatoes 150g halved
  • cucumber ¼ cut into small chunks
  • sunflower oil

Instructions
 

  • Method
  • STEP 1
  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
  • Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
  • Put 3-4 pancakes on a plate and serve the avocado salad on top.

Notes

Adapted from olivemagazine.com